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The IACP Award-winning author of The Vegetable Butcher presents simple lessons and 100 recipes that put irresistible, vegetable-forward dishes in every home cook's everyday rotation. The Vegetable Butcher is back! With simple lessons and recipes that put irresistible, vegetable-forward dishes in every home cook's everyday rotation. IACP Award winner and James Beard Award finalist Cara Mangini (The Vegetable Butcher) presents a foundational education in vegetable cooking in an eminently approachable framework-through uncomplicated lessons with seasonal riffs (think a Vegetable Grain Bowl,…mehr
The IACP Award-winning author of The Vegetable Butcher presents simple lessons and 100 recipes that put irresistible, vegetable-forward dishes in every home cook's everyday rotation.
The Vegetable Butcher is back! With simple lessons and recipes that put irresistible, vegetable-forward dishes in every home cook's everyday rotation. IACP Award winner and James Beard Award finalist Cara Mangini (The Vegetable Butcher) presents a foundational education in vegetable cooking in an eminently approachable framework-through uncomplicated lessons with seasonal riffs (think a Vegetable Grain Bowl, Hearty Entrée Salad, or Frittata, each with variations for spring, summer, and fall). 35 essential dishes. 3 seasonal variations. More than 100 simple, nourishing, vegetable-forward recipes to put on repeat.
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Autorenporträt
CARA MANGINI believes that eating vegetables is one of life's greatest pleasures. Her beloved first book, The Vegetable Butcher, won two IACP Awards and was a James Beard Award Finalist. Her restaurant, Little Eater, was named "one of the 50 best places in the world to eat your vegetables" (Washington Post). She lives in the Bay Area with her family.
Inhaltsangabe
WELCOME!
CHAPTER 1: ENTREE-WORTHY SALADS.
THE GREEN SALAD Every Season Green Salad with House Lemon Vinaigrette Baby Beet and Blueberry Salad with Avocado and Basil Vinaigrette Delicata Squash and Apple Salad with Arugula and Maple–Balsamic Vinaigrette
THE KALE SALAD Lacinato Kale and Jalapeno-Pickled Golden Raisins with Avocado Dressing and Corn Nuts Kale and Watermelon Panzanella Kale–Radicchio Caesar with Crispy Chickpea “Croutons”
THE GRAIN SALAD Asparagus–Spinach Farro Salad with Almonds and Orange–Sesame Vinaigrette Tomato–Green Bean Freekeh Salad with Pistachios and Lemon–Feta Vinaigrette Lemony Rainbow Carrot Couscous Salad
THE BEAN SALAD Parisian-Style Lentil and Crudites Salad Tomato–Bean Salad with Shaved Fennel, Spinach, and Tomato Vinaigrette Marinated “Agrodolce” Sweet Peppers and Cannellini Bean Salad
CHAPTER 2: SOUPS. CHILIES. STEWS.
THE PUREE OF VEGETABLE SOUP Celery Root and Potato–Leek Soup Charred Zucchini Soup with Sweet Corn and Tomato Crostini Classic Butternut Squash Soup with Pepitas and Pomegranate
THE FARMHOUSE SOUP Spring Vegetable and Orzo Soup with Parmesan–Miso Broth Green Summer Vegetable Soup with Basil Pesto Winter Minestrone with Kale and Farro
THE POT OF BEANS Stewed Lentils and Carrots with Olive Oil and Parmesan Pinto Beans and Rice with All the Fixings The Best Cannellini Beans with Orange–Pistachio–Kale Gremolata
THE CHILI Ultimate Black Bean Chili Easy White Bean Chili with Tomatoes and Sweet Corn Sweet Potato and Poblano Chili
THE SEASONAL STEW Spring Artichoke Ragout Butternut Squash and Kale Coconut–Curry Stew Root Vegetable Tagine
CHAPTER 3: SANDWICHES. TACOS. PIZZA. QUESADILLAS.
THE BURGER Classic Beet and Black Bean Burgers Roasted Sweet Potato– Chickpea Burgers with Maple–Lime–Chipotle Crema Drive-Through-Style Mushroom–Lentil Cheeseburgers with Secret Sauce
THE DELI-STYLE SANDWICH Beet and Avocado Sandwich with Pickled Onions and Chive Goat Cheese Cucumber and Pesto Sandwich with Arugula and Avocado Butternut Squash Steak Sandwich with Kale, Walnuts and Apple–Onion Jam
THE HOT HERO SANDWICH Butter-Poached Cauliflower Rolls Saucy Eggplant and Melted Mozzarella Hero Broccoli Rabe Grilled Cheese with Olives and Apple
THE TOAST Sweet Peas on Toast with Mint and Quick-Pickled Carrots Avocado Toast with Turmeric Nut-Seed Mix Eggplant Caponata Toast with Arugula and Pickled Raisins
THE TACO Smoky Beet Tacos with Goat Cheese and Cilantro Salsa Sweet Corn and Black Bean Tacos with Peach Salsa and Red Cabbage Coconut-Cauliflower Tacos with Creamy Apple–Cabbage Slaw
THE PIZZA Garlicky Swiss Chard and Mozzarella Flatbread with Olives and Pine Nuts Summer Vegetable Grilled Pizza with Burrata Pear and Arugula Pizza with Gorgonzola, Honey, and Hazelnuts
THE QUESADILLA Asparagus–Leek Quesadillas with Fresh Strawberry Salsa Zucchini and Black Bean Quesadillas with Avocado–Corn Salsa Browned-Butter Quesadilla with Butternut Squash and Jammy Onions
CHAPTER 4: GRAIN BOWLS. NOODLE BOWLS.
THE GRAIN BOWL Asparagus Sushi Rice Bowls with Spicy Tofu “Mayo” Tomato–Cucumber Freekeh Bowl with Spiced Chickpeas and Pine Nut–Chili Yogurt Brassicas and Brown Rice Bowl with Peanut Sauce and Crispy Tofu
THE COMFORTING BOWL OF RICE Asparagus and Artichoke Paella Swiss Chard Risotto Spiced Lentil and Rice Pilaf with Spinach–Currant Salad
THE STIR-FRY Once-a-Week Broccoli Stir-Fry Vegetable Stir-Fry Wraps Fried Rice with Brussels Sprouts and Cashews
THE SAUCY NOODLE BOWL Saucy Garlic–Ginger Noodles with All the Green Things Sesame–Peanut Noodles with Crunchy Vegetables and Garlic–Scallion Chili Oil Orange–Miso Soba Noodle Bowl with Broccoli and Carrot Ribbons
THE VEGETABLE-PACKED PASTA Cacio e Pepe with Roasted Cauliflower and Spinach Tomato, Sweet Corn, and Zucchini Pasta with Fresh Basil Creamy Eggplant and Tomato Sauce with Pasta and Ricotta Salata
THE TOMATO-LESS PASTA SAUCE Creamy (No-Cream) Fennel Alfredo Sauce with Bucatini Lemon–Beet Sauce with Fusilli, Peas, and Poppy Seeds Broccoli Rabe and Walnut Pesto with Fettuccine and Chickpeas
THE STEAK Macadamia-Crusted Kohlrabi with Orange Beurre Blanc Cauliflower Steaks with Pickled Pepper Relish and Arugula Salad Pan-Fried Celery Root Cutlets with Lemon–Cashew Aioli
THE FRITTER Carrot–Cilantro Fritters with Tahini–Lime Yogurt Sauce Zucchini–Corn Fritters with Ricotta and Simple Tomato–Basil Salad Broccoli–Gruyere Fritters with Lemon Yogurt and Simple Orange–Fennel Salad
THE “MEATBALL” Kofta-Style Meatballs with Cucumber–Dill Yogurt Chickpea Falafel with Tahini Sauce and Simple Tomato–Cucumber Salad Italian-Style Meatballs (+ Spaghetti and Meatballs)
THE GRILLED VEGETABLE PLATTER Grilled Asparagus and Snap Pea Mezze with Beet Hummus, Green Goddess Dip, and Burrata Grilled Summer Bounty with Peaches, Halloumi and Flatbread Grilled Broccolini, Potato Wedges, and Hakurei Turnips with Red Pepper Pesto
THE SHEET PAN MEAL Sheet Pan Cauliflower Marbella with Polenta Sheet Pan Potatoes and Green Beans with Walnuts, Olives, and Feta Sheet Pan Smoky Braised Coconut Greens and Sweet Potatoes
CHAPTER 6: LAYERED CASSEROLES. SAVORY PIES.
THE LASAGNA Classic Lasagna with Spinach–Ricotta Filling and Simple Tomato Sauce Butternut Squash and Swiss Chard Lasagna Mixed Mushroom and Kale Lasagna
THE ENCHILADA Mushroom and Swiss Chard Enchiladas with Salsa Verde Summer Vegetable Enchiladas with Ancho Chile Sauce Cauliflower Enchiladas with Pumpkin–Chipotle Cream Sauce
THE FREE-FORM SAVORY TART Potato and Creamed Leeks Galette Summer Tomato Crostata with Olive Oil–Parmesan Crust Caramelized Onion and Apple Crostata with Gorgonzola
THE FRITTATA Potato and Spring Pea Frittata Zucchini–Basil Frittata with Caramelized Red Onion and Ricotta Simple Broccoli–Cheddar Frittata with Crispy Roasted Potatoes
THE STRATA Asparagus and Spring Allium Strata Tortilla Strata with Charred Poblano and Tomatoes Mushroom–Collard Strata with Gruyere and Thyme
THE CLASSIC DINNER PIE Beet Wellington with Horseradish Cream Lentil and Mushroom Shepherd’s Pie Celery Root and Apple Pot Pie
CHAPTER 7: SWEETS.
Crumble-Topped Banana Coffee Cake Zucchini and Dried Cherry Scones Buttermilk Cornbread with Honey Butter Spiced Pumpkin Waffles with Orange Zest and Pecans Parsnip Morning Glory Muffins Strawberry–Citrus Olive Oil Cake Blueberry Jam Crostata Fudgy Secret-Ingredient Brownies Orange–Pistachio Chocolate Chip Cookies Apple–Almond “Croissant” Galette
A Guide to Sauces, Dips, and Spreads Seasonal Recipe Guide INDEX ACKNOWLEDGMENTS
THE GREEN SALAD Every Season Green Salad with House Lemon Vinaigrette Baby Beet and Blueberry Salad with Avocado and Basil Vinaigrette Delicata Squash and Apple Salad with Arugula and Maple–Balsamic Vinaigrette
THE KALE SALAD Lacinato Kale and Jalapeno-Pickled Golden Raisins with Avocado Dressing and Corn Nuts Kale and Watermelon Panzanella Kale–Radicchio Caesar with Crispy Chickpea “Croutons”
THE GRAIN SALAD Asparagus–Spinach Farro Salad with Almonds and Orange–Sesame Vinaigrette Tomato–Green Bean Freekeh Salad with Pistachios and Lemon–Feta Vinaigrette Lemony Rainbow Carrot Couscous Salad
THE BEAN SALAD Parisian-Style Lentil and Crudites Salad Tomato–Bean Salad with Shaved Fennel, Spinach, and Tomato Vinaigrette Marinated “Agrodolce” Sweet Peppers and Cannellini Bean Salad
CHAPTER 2: SOUPS. CHILIES. STEWS.
THE PUREE OF VEGETABLE SOUP Celery Root and Potato–Leek Soup Charred Zucchini Soup with Sweet Corn and Tomato Crostini Classic Butternut Squash Soup with Pepitas and Pomegranate
THE FARMHOUSE SOUP Spring Vegetable and Orzo Soup with Parmesan–Miso Broth Green Summer Vegetable Soup with Basil Pesto Winter Minestrone with Kale and Farro
THE POT OF BEANS Stewed Lentils and Carrots with Olive Oil and Parmesan Pinto Beans and Rice with All the Fixings The Best Cannellini Beans with Orange–Pistachio–Kale Gremolata
THE CHILI Ultimate Black Bean Chili Easy White Bean Chili with Tomatoes and Sweet Corn Sweet Potato and Poblano Chili
THE SEASONAL STEW Spring Artichoke Ragout Butternut Squash and Kale Coconut–Curry Stew Root Vegetable Tagine
CHAPTER 3: SANDWICHES. TACOS. PIZZA. QUESADILLAS.
THE BURGER Classic Beet and Black Bean Burgers Roasted Sweet Potato– Chickpea Burgers with Maple–Lime–Chipotle Crema Drive-Through-Style Mushroom–Lentil Cheeseburgers with Secret Sauce
THE DELI-STYLE SANDWICH Beet and Avocado Sandwich with Pickled Onions and Chive Goat Cheese Cucumber and Pesto Sandwich with Arugula and Avocado Butternut Squash Steak Sandwich with Kale, Walnuts and Apple–Onion Jam
THE HOT HERO SANDWICH Butter-Poached Cauliflower Rolls Saucy Eggplant and Melted Mozzarella Hero Broccoli Rabe Grilled Cheese with Olives and Apple
THE TOAST Sweet Peas on Toast with Mint and Quick-Pickled Carrots Avocado Toast with Turmeric Nut-Seed Mix Eggplant Caponata Toast with Arugula and Pickled Raisins
THE TACO Smoky Beet Tacos with Goat Cheese and Cilantro Salsa Sweet Corn and Black Bean Tacos with Peach Salsa and Red Cabbage Coconut-Cauliflower Tacos with Creamy Apple–Cabbage Slaw
THE PIZZA Garlicky Swiss Chard and Mozzarella Flatbread with Olives and Pine Nuts Summer Vegetable Grilled Pizza with Burrata Pear and Arugula Pizza with Gorgonzola, Honey, and Hazelnuts
THE QUESADILLA Asparagus–Leek Quesadillas with Fresh Strawberry Salsa Zucchini and Black Bean Quesadillas with Avocado–Corn Salsa Browned-Butter Quesadilla with Butternut Squash and Jammy Onions
CHAPTER 4: GRAIN BOWLS. NOODLE BOWLS.
THE GRAIN BOWL Asparagus Sushi Rice Bowls with Spicy Tofu “Mayo” Tomato–Cucumber Freekeh Bowl with Spiced Chickpeas and Pine Nut–Chili Yogurt Brassicas and Brown Rice Bowl with Peanut Sauce and Crispy Tofu
THE COMFORTING BOWL OF RICE Asparagus and Artichoke Paella Swiss Chard Risotto Spiced Lentil and Rice Pilaf with Spinach–Currant Salad
THE STIR-FRY Once-a-Week Broccoli Stir-Fry Vegetable Stir-Fry Wraps Fried Rice with Brussels Sprouts and Cashews
THE SAUCY NOODLE BOWL Saucy Garlic–Ginger Noodles with All the Green Things Sesame–Peanut Noodles with Crunchy Vegetables and Garlic–Scallion Chili Oil Orange–Miso Soba Noodle Bowl with Broccoli and Carrot Ribbons
THE VEGETABLE-PACKED PASTA Cacio e Pepe with Roasted Cauliflower and Spinach Tomato, Sweet Corn, and Zucchini Pasta with Fresh Basil Creamy Eggplant and Tomato Sauce with Pasta and Ricotta Salata
THE TOMATO-LESS PASTA SAUCE Creamy (No-Cream) Fennel Alfredo Sauce with Bucatini Lemon–Beet Sauce with Fusilli, Peas, and Poppy Seeds Broccoli Rabe and Walnut Pesto with Fettuccine and Chickpeas
THE STEAK Macadamia-Crusted Kohlrabi with Orange Beurre Blanc Cauliflower Steaks with Pickled Pepper Relish and Arugula Salad Pan-Fried Celery Root Cutlets with Lemon–Cashew Aioli
THE FRITTER Carrot–Cilantro Fritters with Tahini–Lime Yogurt Sauce Zucchini–Corn Fritters with Ricotta and Simple Tomato–Basil Salad Broccoli–Gruyere Fritters with Lemon Yogurt and Simple Orange–Fennel Salad
THE “MEATBALL” Kofta-Style Meatballs with Cucumber–Dill Yogurt Chickpea Falafel with Tahini Sauce and Simple Tomato–Cucumber Salad Italian-Style Meatballs (+ Spaghetti and Meatballs)
THE GRILLED VEGETABLE PLATTER Grilled Asparagus and Snap Pea Mezze with Beet Hummus, Green Goddess Dip, and Burrata Grilled Summer Bounty with Peaches, Halloumi and Flatbread Grilled Broccolini, Potato Wedges, and Hakurei Turnips with Red Pepper Pesto
THE SHEET PAN MEAL Sheet Pan Cauliflower Marbella with Polenta Sheet Pan Potatoes and Green Beans with Walnuts, Olives, and Feta Sheet Pan Smoky Braised Coconut Greens and Sweet Potatoes
CHAPTER 6: LAYERED CASSEROLES. SAVORY PIES.
THE LASAGNA Classic Lasagna with Spinach–Ricotta Filling and Simple Tomato Sauce Butternut Squash and Swiss Chard Lasagna Mixed Mushroom and Kale Lasagna
THE ENCHILADA Mushroom and Swiss Chard Enchiladas with Salsa Verde Summer Vegetable Enchiladas with Ancho Chile Sauce Cauliflower Enchiladas with Pumpkin–Chipotle Cream Sauce
THE FREE-FORM SAVORY TART Potato and Creamed Leeks Galette Summer Tomato Crostata with Olive Oil–Parmesan Crust Caramelized Onion and Apple Crostata with Gorgonzola
THE FRITTATA Potato and Spring Pea Frittata Zucchini–Basil Frittata with Caramelized Red Onion and Ricotta Simple Broccoli–Cheddar Frittata with Crispy Roasted Potatoes
THE STRATA Asparagus and Spring Allium Strata Tortilla Strata with Charred Poblano and Tomatoes Mushroom–Collard Strata with Gruyere and Thyme
THE CLASSIC DINNER PIE Beet Wellington with Horseradish Cream Lentil and Mushroom Shepherd’s Pie Celery Root and Apple Pot Pie
CHAPTER 7: SWEETS.
Crumble-Topped Banana Coffee Cake Zucchini and Dried Cherry Scones Buttermilk Cornbread with Honey Butter Spiced Pumpkin Waffles with Orange Zest and Pecans Parsnip Morning Glory Muffins Strawberry–Citrus Olive Oil Cake Blueberry Jam Crostata Fudgy Secret-Ingredient Brownies Orange–Pistachio Chocolate Chip Cookies Apple–Almond “Croissant” Galette
A Guide to Sauces, Dips, and Spreads Seasonal Recipe Guide INDEX ACKNOWLEDGMENTS
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