Rachael Ray - Veggie Meals: Rachael Rays 30-Minute Meals

LAKE ISLE PRESS
New York

Rachael Rays 30-Minute Meals VEGGIE MEALS

Copyright 2001 by Rachael Ray

All rights reserved.

No part of this book may be reproduced, stored on a retrieval system, or transmitted, in any form or by any means, electronic or mechanical, including photocopying, without prior written permission from the publisher.

Published by:
Lake Isle Press, Inc.
2095 Broadway, Suite 301
New York, NY 10023
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Distributed to the trade by:
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Phone 1 800 462-6420
www.nbnbooks.com

Library of Congress Control Number: 20011 31306
ISBN: 978-1-891105-59-3

Book design by Liz Trovato
Front cover, title page, and photography by Tina Rupp

Rachael Ray , the popular cook and television personality, is a bestselling author of over twenty cookbooks. Along with hosting cooking shows on the Food Network and the Cooking Channel, including 30 Minute Meals , she is the star of the syndicated talk show Rachael Ray, the founder and editorial director of her lifestyle magazine Every Day with Rachael Ray , and founder of the Yum-o! organization.

To farmers and fathers, who feed and care for us all.

My grandpa Emmanuel kept a garden that fed his ten children, their friends, his friends, and many neighbors as well. More a necessity than a hobby, the garden meant food on the table.

Grandpa came from Sicily, settling into a landscape that seemed familiar, a small peninsula at Fort Ticonderoga in upstate New York, where many Italians, including my grandfather, found work as stone masons. His property on the shores of Lake George came with a sandy waterfront on one side, a steep hill protected from direct sunlight on its opposite face.

In the sandy soil he grew asparagus, strawberries, and raspberries. On the hillside, herb gardens bordered rows of salad greens, zucchini, eggplant, and green beans. Grandpas grapes and dandelions fortified his wines; his homegrown escarole, garlic, onions, and potatoes, simmered or roasted to perfection, warmed many bellies on cool autumn nights.

Then there were the tomatoes, enough to can for the entire winter. In summer the children would eat the firm, red globes like apples, a salt shaker in hand, tomato juice dripping down their chubby chins. And at summers end, green tomatoes fried in cornmeal crusts were a special treat.

Cherry, pear, apple, and wild walnut trees dotted his distant fields. The fruits and nuts they bore were rewards for the children who finished chores, helped in the kitchen, or paid attention during Italian lessons.

Emmanuel Scuderi inspires me today. He was not rich or famous or Superman. He was something more: he loved the earth, the feeling of being outdoors; he loved to sing and laugh and play as much as his children did; all this after working 10- and 12-hour days setting heavy stones.

For me, a man of character builds deep, lasting relationships with his family and friends, just as a spiritual man cherishes his land. A great man is one who meets both of these challenges in a single lifetime. My grandfather was such a man.

Every recipe I write is co-authored by a cast of thousands: family, friends, and friendly strangers from the many places my work takes me. Cooking is a collaborative effort. There are no new recipes, only variations on a theme. Years ago my mom came across a quotation that we remind one another of from time to time, usually after a satisfying meal: The joys of the table belong equally to all countries and times.

I wish to give my love and special thanks to all the good cooks in my family: Mom, Manny, Maria, Pop, Nanny, and the cooks-in-training, Jessica and Nicholas. And to those of my close friends who share recipes and food with me, your generosity has not gone unnoticed; my love and appreciation to: Vicky, Bill, Alex, Renata, Sabia Rose, go-get-em Ginny, sweet Anna Maria, terrific Tim, and dear Michael.

The televised version of The 30-Minute Meal is also a collaboration. Special thanks to WRGB News Channel 6, Schenectady, NY. WRGB is the worlds first television station and without them, The 30-Minute Meal would be seen solely in my kitchen. Special thanks to SONY!!, Dave, Nate the Great, Leslie, Jim F., A1 O., Bill, Bruce, Chris Conti, Tim, Tim and Tim, ED!!, Peter, Susan, Mike, Donna, Michelle-Nicole and Beau, Moya and Connie, Tom Long, and the many members of the technical staff that I have driven half-crazy with my less-than-adequate knowledge of The Net and all audiovisual equipment.

The live cooking demonstrations and community cooking classes of 30-Minute Meals are made possible by the Golub Corporation/Price Chopper. How can I ever thank all of you for the joy and opportunity to share food and fun with so many members of the community? The Golub Corporation is a misnomer; this is a family and Ive been made to feel a part of it since day one. Special thanks to: Maureen (and thanks to JIMAPCO, for making sure I never get lost, unless Im following Maureen...), Gail, Nancy, Cindy (thats Cindy Breslin, advertising), new mom Mel, Larry We Know Meat!, Pat P., Dave Now thats a big ad!, Mona G. G., Neil and Jane (such a nice couple!), and Louis. And more hugs and kisses to all my surrogate brothers and sisters in the storesthanks!

The 30-Minute Meal books would not exist but for the work of talented editors, designers, and printers. Thank you. And where would I be in life without the support, guidance, and love of Elsa and Hiroko? (Too lost to know.) HUGE kisses and hugs to you both.

I thank God for a life blessed with more smiles than tears.

As always, I thank my dog Boo for eating my mistakes, and for always loving me, no matter what.

If ever there was a time to consider going veggie, this might be it. Given all the scary news about fast foods and beef, even serious meat and potato eaters are starting to ask for beans and greens, not just as a side salad or the occasional bundle of veggies, but as the main event, centerplate. This is a radical shift, let me tell you.

At my cooking classes and demonstrations, requests for meatless recipe ideas keep growing. Some people have given up red meat altogether, others have new vegetarians in the family, and new moms want ideas because my kids wont eat vegetables. I say, try cookin with vine-ripe tomatoes, earthy mushrooms, hearty beans, and fresh greens. With a great pasta, risotto, baked potato, or crusty bread, these veggies are awesome!

Im convinced that food, to a large extent, is like a good joke: its all in the delivery. For a delicious veggie meal, start with fresh, quality ingredients, vary the spices and textures, and present it wrapped, piled, or plated in a groovy arrangement. Season to taste, and use colors imaginatively, especially those wonderful fresh greens.

Most of all, have fun cooking. These veggie meals are quick and easy, of course, but more to the point, they are bursting with flavor, nutritious, and hugely satisfying.

RACHAEL RAY