The newest book from Martha Stewart is all about dishes that have vegetables as their main ingredients. This is not a vegetarian cookbook, and it is not all side dishes. There are even a few desserts! Instead, it is a lovely and diverse collection of recipes arranged by the vegetable that they showcase. Every dish is accompanied by a beautiful photograph. Each section (based on type of vegetable, like bubbles, roots, tubers, pods, etc.) starts wth a section that discusses seasonality, varietals, and tips on storing, prepping and cooking. The dishes are original yet not too complicated or bizarre. Recipes that sound particularly good are Pasta Carbonara with Leeks and Lemon, Herb-and-Scallion Bread Pudding, Carrot Fries, Twice-Cooked Potato and Leek Casserole, Kale-Ricotta Dip, Kale and Avocado Salad with Dates, Green-Pea Burgers with Harissa Mayo, Cranberry Bean Salad with Delicate Squash and Broccoli Rabe, Garden Greens with Chopped Eggs, Fig and Arugula Crostini, Smoky Brussels Sprouts Gratin, Goat Cheese with Edible Flowers and Arugula, Roasted Broccoli with Grated Manchego, Breaded Eggplant with Arugula and Parmesan, Roasted-Tomato Hand Pies, Pistachio Guacamole, and Corn and Scallion Chilaquiles.
(I received this book from Blogging for Books in exchange for an honest review.)