I am the kind of cook who tucks vegetables into nearly everything I cook. My turkey chili always includes wilted Swiss chard. I prefer my eggs perched on a bed of sauteed spinach or zucchini. And if I’m making a sandwich, I pile it high with sliced cucumber, lettuce, and ribbons of carrot. This habit of mine doesn’t always thrill my husband (he grew up with a mother who was less of a produce pusher than mine), but after 10+ years together, he’s gotten used to it.
All that said, I confess to having a somewhat limited repertoire of vegetable dishes. I rotate through steaming, roasting, and sauteing most things. This gets the job done, but can lead to a certain weariness. Thankfully, my vegetable cookery has recently received a much-needed shot in the arm.
This is all thanks to Alana Chernila’s gorgeous new book, Eating From the Ground Up. Many of you might be familiar with Alana’s previous books, The Homemade Pantry and The Homemade Kitchen, as well as her blog (it shares a name with this new book).
What I love about this book is that it tackles vegetables from a number of different directions, all with delicious results. The book opens with a section entitled Barely Recipes. These are ideal for busy weeknights, when you need to get dinner on the table and value speed and flavor.
After that, you’ll find A Pot of Soup (filling and deeply savory), Too Hot to Cook (perfect for deep summer, when it doesn’t take much to make a flavorful meal), Warmth and Comfort (many of these make a main dish out of veg), and the final chapter, Celebrations and Other Excuses to Eat With Your Hands (with a title like that, it needs no additional description).
This book should be on your shelf if you keep a backyard garden, shop farmers markets, subscribe to a CSA share, or simply love vegetables. It’s one that I know I’ll turn to again and again.
Disclosure: I received a review copy of this book and the giveaway copy at no cost to me. No additional compensation was provided and all opinions are entirely my own.