Krebs - Eat More Plants

The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the authors copyright, please notify the publisher at: http://us.macmillanusa.com/piracy. To my mom, who has been the biggest supporter I could ever ask forespecially when it comes to my passion. Thank you doesnt even come close to cutting it, but thank you for always being my biggest cheerleader, best dishwasher, most talented hand model, and greatest inspiration to work harder than I thought possible and to chase my dreams every single day.

I owe everything to you.

I was the toddleryes, toddlersitting in the grocery cart screaming and crying for broccoli as my mother and I passed through the produce section. No, not the candy, not the chips, not the bulk bins, not the bakery. Broccoli. You could say my love for vegetables has always been there. I was never the child my mom had to make sure ate her veggies; I gladly enjoyed them.

I think vegetables are underrated, and you can truly do so many things with them. Creating something extraordinary out of just veggies is something I thrive on. The recipes in this book are an incredible representation of how you can weave vegetables into just about anything: like grilling romaine to add smoky flavor to a salad; making a silky carrot puree to stir into are among my favorite cocktails Ive ever created. The freshness of the produce makes them even more special and refreshing. My goal in this book is to empower and inspire you to play with vegetables in ways you never imagined, and I hope that you feel like a million bucks after eating these meals. I hope the recipes in this book make you feel fantastic not only because of the nutrients youre getting, but also because youre excited by the incredibly delicious creations you can make with vegetables.

Im a huge believer in cooking and eating seasonally. Its where I get much of the inspiration for my recipes, and vegetables are obviously the most delicious at their seasonal peak. In the fall, youll find me roasting butternut squash, acorn squash, and spaghetti squash, as well as hoarding tons of Honeycrisp apples. In the winter, youll see me eating lots of cruciferous veggies like Brussels sprouts, broccoli, and cauliflower, and heartier kale salads. In the spring, fresh peas, asparagus, lemon, radishes, and beets are all favorites of mine. And in the summer, Im a huge fan of berries, peaches, zucchini, corn, and heirloom tomatoes.

If you build your meals around whats in season, theyll be more delicious and cost-effective, and youll be inspired by using what is available. My hope is that this book will help you make the most of what every season has to offer, become more creative in the kitchen, and have the confidence to try new vegetables or preparations of veggies that you havent tried before.

Another wonderful thing about this book: You can mix and match any and all of the sauces to suit your taste buds and they keep for up to a week in the fridge, so theyre great for meal prep. I love to chop any vegetables I might need for a recipe and store them in the fridge to cut down on some of the prep time. I also like to cook a batch of grains to have on hand for salads and bowls. The recipes in this book are a little bit of everythingfrom comforting vegetable-based dishes, like .

I also included desserts and cocktails, because in my world, no gathering or meal is complete without them. There are dishes in this book that work beautifully for weeknight dinners and for when youre short on time, but there are also dishes that lend themselves to special occasions and sharing with others. Be inspired by all of the different preparations of vegetables and enjoy tasting all that they can offer!

Im not kidding when I say I crave all the salads in this book. From grilling the romaine, to putting veggies in the dressing, there is a salad in this book for every mood and occasion. One of my requirements for a phenomenal salad is tons of texture. That usually comes in the form of crunchy seeds, nuts, or croutons; something creamy like avocado or cheese; lots of crunchy veggies depending on the season; and sometimes even roasted veggies in the cooler months.

I like to use a variety of greens and I try to mix them up weekly to avoid boredom. Homemade salad dressings are something you can always find in my fridge too. They are so much better than store-bought varieties, because you can get more creative with them and they dont have any weird preservatives or additives in them. Along with the unique and delicious dressings, these salads are packed with veggies in ways that maybe you havent tried before, such as pairing blood oranges with roasted fennel (to create a salad that is like candy to me), adding extra veggies to tabbouleh to make it more of a meal, and tossing rice noodles with tons of crunchy veggies and a peanut dressing to make a salad that tastes better and better as it sits. Salads dont have to be boring in the least, and there are endless combinations you can create with a big bed of greens and lots of toppings, all with minimal effort. I live for them!

Ill never settle for a boring salad.

This spinach salad has the best mixture of textures and flavorsroasted beets, fresh spinach, crunchy toasted hazelnuts, blueberries, nutty quinoa, and a sweet and tangy roasted-blueberry vinaigrette. Its as nutrient-dense as it is beautiful!

ROASTED BLUEBERRY VINAIGRETTE 1 cup (150 g) fresh blueberries cup plus 2 tsp (90 ml) extra virgin olive oil, divided 2 tsp (10 ml) pure maple syrup tsp salt, plus more as needed tsp black pepper, plus more as needed 1 clove garlic cup (80 ml) balsamic vinegar SALAD 4 medium beets, scrubbed, peeled, and cut into -inch (13-mm) chunks cup (80 ml) extra virgin olive oil tsp salt tsp black pepper 1 cups (420 ml) water 1 cup (170 g) quinoa, rinsed 6 cups (180 g) baby spinach 1 cups (225 g) fresh blueberries cup (85 g) hazelnuts, toasted and coarsely chopped To make the vinaigrette, preheat the oven to 400F (204C). Line a large rimmed baking sheet with parchment paper or foil. Add the blueberries, 2 teaspoons (10 ml) of the oil, maple syrup, a pinch of salt and black pepper. Toss to coat the blueberries. Bake for 10 minutes, or until the blueberries are juicy and have begun to break down.