Poor ol’ veggies meet stiff competition from other yummies. But we all know eating more vegetables is one of the best ways to improve our diets – Mom always said, “Eat your greens. They’re nutritious and delicious.” With the recipes in Fast, Fresh & Green, now it’s true.
Defending her favourite food, Susie Middleton vouches for veggies everywhere. This foodie knows what she’s talking about—she was editor of Fine Cooking for years. More importantly, she admits, “I start thinking about dinner when I wake up in the morning.” A gal after our own hearts.
Fast, Fresh & Green gives these oft-overlooked beauties the royal treatment with cooking techniques usually reserved for meat: roasting, grilling, and braising. The key is to choose your cooking method first, then your vegetables.
Vegans and vegetarians have long given vegetables a starring role in their meals. But this is a revolution for omnivores who may consider veggies last and least. Middleton calls the approach “vegetable-centric” meals.
We dare you not to drool over these dishes: Roasted Turnips and Pears with Rosemary-Honey Drizzle. Cider-Braised Baby Bok Choy and Golden Apples. Tuscan Kale with Maple, Ginger, and Pancetta. Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad. Roasted Green Beans and Cremini Mushrooms with Rosemary-Garlic Oil.
Susie claims she’s “downright evangelical about vegetables,” and it shows in Fast, Fresh & Green. She’ll convert you, too.
Amen to that.