Kale gets sexy in Fifty Shades of Kale by Drew Ramsey, M.D., and Jennifer Iserloh, with 50 recipes that are mouth-wateringly delicious and do a body good.
Release yourself from the bondage of guilt and start cooking meals with the ingredients you love: meat, cheese, and yes--even butter. Nutrient-rich kale provides essential vitamins and minerals to keep you healthy, happy, and lean--so you can indulge in your most delicious desires. Whether you're a cooking novice or a real kale submissive, you will undoubtedly succumb to Kale's charms.
From Mushroom and Kale Risotto to Kale Kiwi Gazpacho, Fifty Shade of Kale offers simple ways to have your kale and eat it, too, as well as nutritional information, cooking tips, and a tutorial on kale in all her glorious shades.
Indulge your culinary passions with Fifty Shades of Kale: 50 Fresh and Satisfying Recipes That Are Bound to Please.
Unique Recipes for the Adventurous CookUgly Little Greens is the must-have foraging guide and cookbook for anyone looking to up their game in the kitchen. Mia Wasilevich shares the notes and dishes she's cultivated over the years while working as a professional chef and educational forager. Her detailed profiles and up close pictures (plus possible look-alikes) allow you to safely find special ingredients to bring new and exciting flavors and textures to everyday dishes. And more importantly, the ingredients are unexpectedly some of the most common and forgotten weeds growing right under your nose and waiting to be harvested from your own backyard and surrounding environment. Her recipes include:
- Spicy Cattail and Chorizo Salsa
- Elderberry Braised Pot Roast
- Acorn Sliders
- Pine Beignets with Pine Cream
- Lambsquarters Marbled Bread
- Succulents and Scallops
- Mallow Pappardelle
- Nettles Benedict With information on how to forage for and cook with nettles, cattail, watercress and more-- including helpful color photos, location maps, key identifying tips (and no dangerous mushrooms)--this book is perfect for foodies.
A root-to-leaf guide to vegetable butchery, with 150 recipes. Winner, IACP Cookbook Awards for Single Subject and People's Choice.Applying the skills of butchery to the unique anatomy of vegetables--leafy, lumpy, stalky, gnarly, thin-skinned, or softly yielding--Cara Mangini shows, slice by slice, how to break down more than 100 vegetables for their very best use in the kitchen. Here's how to peel a tomato, butcher a butternut squash, cut cauliflower steaks, and chiffonade kale. How to find the tender, meaty heart of an artichoke and transform satellite-shaped kohlrabi into paper-thin rounds, to be served as a refreshing carpaccio.
And then, more than 150 recipes that will forever change the dutiful notion of "eat your veggies"--Grilled Asparagus, Taleggio, and Fried Egg Panini in the spring; summery Zucchini, Sweet Corn, and Basil Penne with Pine Nuts and Mozzarella; and Parsnip-Ginger Layer Cake with Browned Buttercream Frosting to sweeten a winter meal. Plus everything else you need to know to enjoy modern, sexy, and extraordinarily delicious vegetables--and make the the center of the meal.
Vegetable and fruit "boats" are a delicious and nutritious vessel for your meals. Stuffed shows you how to stuff your favorite foods into most types of fruits and veggies. Each chapter is organized by vegetable, and you'll love the clever combinations available.
You won't believe the incredible flavor combinations for your avocado boats, eggplant boats, red pepper boats, and many more. Enjoy filling meals, know that there is no waste, and love that there are no dishes to clean when you're done
Author Marlena Kur is the recipe developer and stylist behind Zest My Lemon, the popular healthy eating Instagram and website.
When the farmers' markets start in earnest in April and May, Minnesotans' pent-up desire for fresh, flavorful produce is answered immediately by rhubarb, spring onions, and tender lettuces. Within just a few weeks, the bounty has expanded exponentially and, before too long, those connected to a crop share or whose market basket is perhaps a bit too accommodating may be wondering:
Just what should I do with fennel? And how can I possibly consume all of this spinach?
Tricia Cornell comes to the rescue in Eat More Vegetables, 135 recipes arranged seasonally to correspond with our northern plenty, from a refreshing cold beet soup in the heat of summer to a healthy and comforting butternut squash chili for cold winter nights; from zucchini fritters any kid will love to an adults-only melon-vodka slushie. But this book brings value far beyond creative recipes. Introductions to the many vegetables, fruits, and herbs stacked on farmers' tables and in the grocery store help home cooks see delicious possibilities in kale, cabbage, or tomatoes, while tips for preparation and storage encourage us to make the most of our growing season and extend the goods through fall and into winter, until the markets open up once again.
This is a grilling book dedicated to vegetables that eat like meat. The first of its kind, this cookbook features 60 recipes that star vegetables caramelized into succulence for satisfying, flavor-forward meals. Cauliflower steaks, broccoli burgers, and beets that slow-smoke like a brisket are just three of the meaty but meatless meals to base a great cookout around. More than 30 stunning images showcase the beauty and variety of these recipes, each of which includes instructions for charcoal and gas grilling as well as using a grill pan on the stovetop or under the broiler. For vegetarians, those who love to grill, and anyone looking for more creative ways to prepare vegetables, this handbook is destined to live beside the grill.
"A delightful cookbook! All of her recipes really work and are delicious."
--Gluten Free Easily
In The Roasted Vegetable, Andrea Chesman shows how every vegetable imaginable can be oven-roasted to succulent perfection, and she offers a wide-ranging collection of 150 mouthwatering recipes to please even the fussiest eaters. With recipes from simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don't require a lot of fuss.