Milk Street Vegetables: 250 Bold, Simple Recipes

Milk Street Vegetables: 250 Bold, Simple Recipes


Experience the power of vegetables with Christopher Kimball's Milk Street. This vegetable cookbook offers over 250 flavorful recipes, showcasing how vegetables can take center stage.


A Sample of Recipes:
  • Braised Leeks with balsamic Glaze
  • Sicilian Caponata
  • Cauliflower Soup with Harissa Butter
  • Okra Gumbo
  • Mushroom and Cheese Quesadillas
  • Spiced sweet potato Tian
  • Thai Red Curry Squash Soup

Available in both Kindle and Hardcover

Vegetables Illustrated: An Inspiring Guide

Vegetables Illustrated: An Inspiring Guide


There are hundreds of vegetable recipes in this ultimate vegetable cookbook. With over 700 kitchen-tested recipes, you'll explore new and delicious ways to enjoy your favorite veggies.


Recipes Include:
  • Parmesan-crusted Asparagus
  • Tuna Poke with Avocado
  • Beef and Chinese Broccoli Stir-fry
  • Pork Posole Rojo
  • Chicken Mole Poblano
  • Pasta alla norma
  • Grilled Portobello Burgers

Available in both Kindle and Hardcover.

Six Seasons: A New Way with Vegetables

Six Seasons: A New Way with Vegetables


James Beard Award-winning cookbook, "Six Seasons" by Joshua McFadden, is a vegetable-focused masterpiece. With 225 innovative recipes, McFadden highlights the best of each season.


A Few Recipes:
  • Whipped Ricotta
  • Pine Nut Vinaigrette
  • Whole-Grain Carta di Musica
  • Grilled Asparagus with Fava Beans
  • Grilled Artichokes Ddip
  • Pancetta Vinaigrette
  • Very Flaky Pastry Dough

Available in both Kindle, Hardcover and Spiral-bound.

The Vegetable Butcher: How to Select, Prep, Slice

The Vegetable Butcher: How to Select, Prep, Slice


"The Vegetable Butcher", is a guide to mastering vegetable preparation. With step-by-step photos, Mangini demystifies the process of cutting and peeling various vegetables plus 150 recipes.


Some of the Recipes:
  • Artichoke Torta
  • Eggplant Steaks with Salsa Verde
  • Grilled and Smothered Artichokes
  • Provencal-Style Braised Artichokes
  • Creamy Parmesan Polenta
  • Grilled Asparagus, Fried Egg Panini
  • Herloom Tomato Panzanella

Available in both Kindle and Hardcover.

Listen To Your Vegetables: Italian-Inspired Recipe

Listen To Your Vegetables: Italian-Inspired Recipe


James Beard Award-winning chef Sarah Grueneberg presents "Listen to Your Vegetables," an Italian-inspired vegetable-focused cookbook. With over 180 recipes, Sarah shares insights, techniques, and more


A Sample of Included Recipes:
  • Roasted Cashew Parm Dressing
  • Citrus Salad
  • Stuffed Cremini Mushrooms
  • Metiterranean Chicken Thighs
  • Manchego-Artichoke Cakes
  • Artichoke-Sunchoke Crostini
  • Tomato-Basil Pasta Fredda

Available in Kindle, Hardcover and Paperback.

Essential Soup Cookbook: Comforting, Hearty

Plenty - Vibrant Vegetable Recipes Cookbook


With 120 vegetarian recipes, Ottolenghi's innovative take on vegetables captivates readers and eaters. From his Cordon Bleu training to his love of ingredients, his approach is fresh,and inspired by diverse food cultures.



Favorite Recipes:
  • Pear Crostini
  • Hummus with Ful
  • Fava Bean Burgers
  • Crunchy Pappardelle
  • Artichoke Gratin
  • Lemon and Eggplant Risotto
  • Mushroom Lasagne

Available in Kindle and Hardcover.

Vegetables: The Ultimate Cookbook Featuring 300+

Vegetables: The Ultimate Cookbook Featuring 300+


"Vegetables: The Ultimate Cookbook" by chef and farmer Laura Sorkin has 300+ easy-to-follow recipes, an A-Z vegetable guide, and beautiful illustrations. From soups to entrees, satisfy all your cravings.


Recipes Include:
  • Southwestern Corn Chowder
  • Chicken with 40 Cloves of Garlic
  • Lamb & Peas Curry
  • Roasted Beet Spread
  • Creamed Asparagus Soup
  • Basic Red Cabbage Slaw
  • Charred Summer Leeks with Sauce

Available in Hardcover.

The Complete Plant-Based Cookbook: 500 Inspired

The Complete Plant-Based Cookbook: 500 Inspired


"The Complete Plant-Based Cookbook" offers over 500 vegan recipes for every occasion. Create dishes to your preferences, whether vegan or vegetarian, and explore techniques for cooking with plant-forward ingredients.


Several Recipes:
  • Thai Red Curry with Lentils and Tofu
  • Pumpkin Cashew Cheesecake
  • Jackfruit Tinga Tacos
  • Green Shakshuka
  • Turkish Eggplant Casserole
  • Tofu Frittata with Mushrooms
  • Hash Brown Omelet with Kimchi

Available in Kindle, and Paperback.

Vegetable Recipes
Vegetable Cookbooks – Vegetable Recipes

How can I make vegetables interesting? Oh, and quick and easy too.

In these vegetable cookbooks, you will find a variety of recipes that use fresh, canned and frozen vegetables to create a wide array of practical and versatile recipes. Sometimes it’s more convenient to combine a frozen vegetable with a fresh one in season to create an appetizing dish. Try one of these vegetable cookbooks to help you enjoy meals filled with delicious veggies.

How to Buy Vegetables – Amount to Purchase and What to Look For:

Brussels Sprouts – 4 servings = 1 lb. (4 cups) The miniature heads should be firm, compact and bright green in color.

Cabbage – 4 servings = 1 lb. (1 small head) Heads should be firm and heavy. Leaves should be crisp and light green in color.

Carrots – 4 servings = 1 lb. (about 8 medium carrots) Carrots should be firm, well-shaped and smooth. Tops should be fresh looking and green.

Cauliflower – 4 servings = 1 large head (2 to 3 lbs.) Head should be clean, heavy and compact. Color should be white or creamy white, outer leaves should be fresh and crisp.

Celery – 4 servings = 1 lb. (1 medium bunch) Look for firm, crisp stalks. Leaves should be bright green and look fresh.

Corn – 4 servings = 1 to 2 ears per person. (2 ears = 1 cup kernels) Look for green husks with cobs filled with juicy, plump kernels.

Eggplant – 4 servings = 1 medium (1 1/2 lbs.) Choose firm, heavy eggplants, free of blemishes. Skin should be a glossy dark purple color.

Mushrooms – 4 servings = 1 lb. Choose dry, firm mushrooms. Small brown spots just mean maturity.

Okra – 4 servings = 1 lb. Okra pods should be bright green, crisp and free from blemishes. Small to medium pods are best.

Onions – 4 servings = 1 lb. (about 4 medium) Look for clean, firm, well-shaped onions. Skins should be dry.

Peas – 4 servings = 2 lbs. (2 cups shelled) Choose pods that are bright green, plump and free of blemishes.

Peppers – 4 servings = 4 medium peppers. Look for peppers that are bright green and firm. Flesh should be quite firm.

Potatoes – 4 servings = 2 lbs. (4 medium potatoes) Potatoes should be well-shaped and firm. Soft spots indicate spoilage and inferior quality.

Rutabagas – 4 servings = 1 lb. Choose heavy, firm, smooth-skinned rutabagas.

Spinach – 4 servings = 1 lb. (about 4 cups) Look for spinach leaves that are fresh, tender and bright green.

Squash – 4 servings = 1 1/2 lbs. Summer varieties of squash should be heavy with smooth, bright colored skin. Skin will be soft enough to puncture easily.

Turnips – 4 servings = 1 lb. (3 medium) Choose smooth, heavy turnips. Tops should be green and fresh.

Tomatoes – 4 servings = 1 1/2 lbs. (4 medium). Choose somewhat firm, bright, red colored tomatoes, free of deep blemishes. Deep red colored tomatoes may be overripe.