Martha Stewart's Vegetables: Inspired Recipes And Tips For Choosing, Cooking, And Enjoying The  Freshest Seasonal Flavors by Editors Of Martha Stewart LivingMartha Stewart's Vegetables: Inspired Recipes And Tips For Choosing, Cooking, And Enjoying The  Freshest Seasonal Flavors by Editors Of Martha Stewart Living

Martha Stewart's Vegetables: Inspired Recipes And Tips For Choosing, Cooking, And Enjoying The…

byEditors Of Martha Stewart Living

Hardcover | September 6, 2016

Pricing and Purchase Info

$30.31 online 
$39.50 list price save 23%
Earn 152 plum® points

Prices and offers may vary in store

Quantity:

In stock online

Ships free on orders over $25

Available in stores

about

An essential resource for every cook
 
In this beautiful book, Martha Stewart—one of America’s best-known cooks, gardeners, and all-around vegetable lovers—provides home cooks with an indispensable resource for selecting, storing, preparing, and cooking from the garden and the market. The 150 recipes, many of which are vegetarian, highlight the flavors and textures of everyday favorites and uncommon varieties alike. The recipes include:

   • Roasted Carrots and Red Quinoa with Miso Dressing
   • Swiss Chard Lasagna
   • Endive and Fennel Salad with Pomegranate Seeds
   • Asparagus and Watercress Pizza
   • Smoky Brussels Sprouts Gratin
   • Spiced Parsnip Cupcakes with Cream Cheese Frosting
 
Martha Stewart’s Vegetables makes eating your greens (and reds and yellows and oranges) more delicious than ever.
MARTHA STEWART is America’s most trusted lifestyle expert and teacher and the author of more than 80 books on cooking, entertaining, crafts, homekeeping, gardens, weddings, and decorating.
Loading
Title:Martha Stewart's Vegetables: Inspired Recipes And Tips For Choosing, Cooking, And Enjoying The…Format:HardcoverDimensions:328 pages, 10.3 × 7.7 × 1 inPublished:September 6, 2016Publisher:Potter/Ten Speed/Harmony/RodaleLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0307954447

ISBN - 13:9780307954442

Look for similar items by category:

Reviews

Rated 5 out of 5 by from Beautiful Great recipes and beautiful photos. Lots of great info on vegetables and creative ways to use them!
Date published: 2018-02-24
Rated 3 out of 5 by from Beautiful book This is a beautiful book but I found that I haven't gone back to it much. Great gift for the gourmet cook in your life but not for day to day home cooking.
Date published: 2017-09-14
Rated 4 out of 5 by from yummy food. The asparagus & watercress pizza is delicious
Date published: 2017-05-24
Rated 5 out of 5 by from Vegetarians unite Great book for those looking to include vegetables/are vegetarians!
Date published: 2017-01-31
Rated 4 out of 5 by from Great! Always delicious, elegant, and adaptable recipes from Martha. A great reference for many things in the kitchen!
Date published: 2017-01-29
Rated 4 out of 5 by from Fun ways to eat healthy This book offers a variety of fun ideas to help incorporate more veggies into your diet!
Date published: 2017-01-25
Rated 4 out of 5 by from nice great ideas that are good for you
Date published: 2017-01-22
Rated 5 out of 5 by from Great book Can never get enough veggies. Good recipes
Date published: 2016-11-25
Rated 3 out of 5 by from Martha Martha Martha You can never go wrong with veggies. Decent book.
Date published: 2016-11-25
Rated 5 out of 5 by from great purchase #plumreview great for kids
Date published: 2016-11-23

Read from the Book

Rainbow Carrots and Chard Taste the rainbow: Carrots come in an array of beautiful colors. For this striking side dish, we blanched a variety of colors just until tender and bright, then tossed them with a lemon vinaigrette and the color-coordinated stems of rainbow chard. SERVES 4 1 pound small carrots, trimmed and scrubbedCoarse salt and freshly ground pepper1 bunch rainbow Swiss chard, stems trimmed (leaves reserved for another use)2 tablespoons fresh lemon juice, and ½ lemon, thinly sliced into rounds1 teaspoon sugar¼ cup extra-virgin olive oilFresh mint leaves, for serving 1. Prepare a large ice-water bath. Cook carrots in a pot of generously salted boiling water until crisp-tender, about 7 minutes. Transfer to ice bath until cool, then remove with a spider and pat dry.2. Cook chard stems in boiling water until crisp-tender, about 4 minutes. Transfer to ice bath, drain, and pat dry.3. Whisk together lemon juice, and sugar in a small bowl; season with salt and pepper. Add oil in a slow, steady stream, whisking until combined.4. Combine carrots, chard, and lemon rounds in a large bowl. Toss with some dressing, then transfer to a platter. Top with mint and serve.