Kingsley - EatingWell vegetables: the essential reference

This is the ultimate book to help make that change deliciouslythe editors of EatingWell magazine are experts on the subject. After all, this award-winning publication was founded in a tiny Vermont town where knowing the local farmers and cooking with the bounty grown just down the road is a way of life. Organized by vegetable from A to Z, this book is loaded with practical tips on how to select, store and prepare them all. And of course its also full of amazing-tasting recipes. Whether youre a veggie lover already or youre just buying your first bunch of beets, this book is perfect for you.

• Covers 101 vegetables, from artichokes to zucchini
• 200 vegetable-packed (though not necessarily vegetarian) recipes
• Nutrition highlights for each vegetable
• Quick and easy basic cooking instructions for each vegetable
• Full-color photos of varieties, step-by-step preparation techniques and recipes

Along with a sharp knife and bottle of quality olive oil, EatingWells new book, Vegetables, should be a standard in all kitchens. From the stunning photography to the helpful prep tips and informative nutrition highlights of each delicious vegetable, this guide is a must-have for chefs at all levels of experience.
Joy Bauer, MS, RDN, nutritionist for NBCs Today show, founder of Nourish Snacks and bestselling author of From Junk Food to Joy Food

Nobody has to tell me to eat my greens. Whether were planning menus at my restaurants or the seasons crops at our farm in Prosser, vegetables are never an afterthought. We like them front and center on the plate. This is the book that will help you use up every last stalk, root, stem and leaf of your precious supply of vegetables, and do it deliciously.
Tom Douglas, chef and restaurateur, Seattle

Few ingredients are more fun to work with than vegetables in the height of their season. They dont need much, and this book gives the home cook those baseline fundamentals on how to get started and how to cook in a way that simply accents the vegetables natural brightness. Roasting super slow or over an open flamethis book keeps it smart and keeps it real.
Michael Solomonov, executive chef of Zahav and co-owner of CookNSolo restaurants

EatingWell consistently impresses and inspires me with top-notch recipes and reliable information, and this collection is no exception. With everything you need to know to make vegetables as compellingly delicious as they are good for you, this book is a must-have!
Ellie Krieger, MS, RDN, host of public televisions Ellies Real Good Food and award-winning cookbook author

Copyright 2016 by Meredith Corporation, Des Moines, Iowa.

All rights reserved.

For information about permission to reproduce selections from this book, write to trade.permissions@hmhco.com or to Permissions, Houghton Mifflin Harcourt Publishing Company, 3 Park Avenue, 19th Floor, New York, New York 10016.

www.hmhco.com

Library of Congress Cataloging-in-Publication Data is available

ISBN 978-0-544-71528-8 (hbk)

ISBN 978-0-544-71531-8 (ebk)

Book design by Waterbury Publications, Inc., Des Moines, Iowa.

EatingWell

President, Womens Lifestyle Group: Thomas Witschi

Editor-in-Chief: Jessie Price

Creative Director: James Van Fleteren

Food Editor: Jim Romanoff

Managing Editor: Wendy S. Ruopp

Nutrition Editor: Brierley Wright, M.S., R.D.

Senior Food Editor: Carolyn Malcoun

Test Kitchen Manager: Stacy Fraser

Associate Food Editor: Breana Lai, M.P.H., R.D.

Recipe Developer & Tester: Carolyn Casner

Nutrition Consultant: Jill Cerreta, M.S., R.D.

Art Director: Maria Emmighausen

Research Editor: Anne Treadwell

Associate Nutrition Editor: Julia Westbrook

Editorial Assistant: Lucy M. Casale

EatingWell Vegetables

Project Editor: Lisa Kingsley, Waterbury Publications, Inc.

Contributing Editor: Tricia Bergman, Waterbury Publications, Inc.

Contributing Editor & Stylist: Annie Peterson, Waterbury Publications, Inc.

Contributing Copy Editor and Proofreader: Peg Smith, Gretchen Kauffman

Principal Photographers: Karla Conrad, Helen Norman

Contributing Photographers: Erica Allen, Peter Ardito, Maryellen Baker, Noel Barnhurst, Leigh Beisch, John Bessler, Ken Burris, Langdon Cook, Penny De Los Santos, Michael Graydon & Nikole Herriott, Carin Krasner, Bryan McCay, Wendi Nordeck, Jennifer Olson, Felicia Perretti, Laurie Proffitt, Andrew Scrivani, Ellen Silverman, Joe Vaughn, Jeb Wallace-Brodeur, Jim Westphalen

Cover Photo: Helen Norman

Design Director: Ken Carlson, Waterbury Publications, Inc.

Associate Design Director: Doug Samuelson, Waterbury Publications, Inc.

Production Assistant: Mindy Samuelson, Waterbury Publications, Inc.

Houghton Mifflin Harcourt

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Editorial Associate: Molly Aronica

Managing Editor: Marina Padakis Lowry

Art Director: Tai Blanche

Production Director: Tom Hyland

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Crazy for Vegetables!

When you walk through a farmers market, do you stop and admire the piles of radishes, the bundles of greens and the assorted peppers? In early summer, do you count the days until the first local tomatoes are juicy and ripe? Have you ever wondered how peppery arugula dressed with nothing more than good olive oil, Parmesan and sea salt can taste so darned amazing? For us, the answer to all these questions is a resounding yes! At EatingWell, we are crucifer crusaders, salad maniacs, crazy for carrots, in love with beets. After all, theres no other food group besides vegetables that has such delicious diversity of taste, color and texture.

Weve been on a vegetable kick at EatingWell since we began more than 20 years ago. We celebrate vegetables in feature stories, share new ways to cook them and splash them across the cover of the magazine. Why so much focus on vegetables? Its partly that were all about healthy cooking. But its also that in Vermont, where EatingWell got its start, we are surrounded by farms growing some of the most outstanding specimens you can imagine. Just down the road from our office, a small farm grows a mix of salad greens that we can buy the day theyre harvested and never get the same blend twice. One day well find herbs and edible flowers among the greens; the next, peppery mustards and baby kales. Farmers across the state invest in hoop houses to prolong the growing season for cold-loving crops like kale and chard. Root storage for beauties like beets, parsnips and kohlrabi has become an art form. Wherever we turn, theres inspiration.