I received a copy of Martha Stewart’s Vegetables cookbook from Blogging for Books in exchange for an honest review. All opinions are my own. If you’re looking to add more variety to your vegetable cookery game, I recommend this cookbook. It’d be a thoughtful gift as well, if just for the mouthwatering photos.
A wordy title, wouldn’t you say? Martha Stewart’s Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors. That pretty much sums it up though—with 150 tempting recipes, 80 percent of them meatless, a delectable photo for each recipe, and tons of helpful hints, this is a bright addition to my cookbook shelf.
Here’s a rundown of the recipes I sampled, including a magenta colored beet risotto, and a couple of very tasty pizzas.
We’ve enjoyed a carrot and quinoa dish twice. And not because the cupboard was bare except for quinoa and carrots, but because well-caramelized carrots and red onion, tossed with steamed quinoa and spinach, and a 3-ingredient miso dressing, is a winning repeater of a recipe.
Martha Stewart’s Vegetables includes three pizza possibilities. We loved the butternut squash “white” pizza—simply, sweet cubes of squash and tangy fruity Taleggio cheese, with a sprinkle of fresh thyme. For nut-like flavor, I used my thin-crust whole wheat pizza dough, instead of the one in the book.
Why hadn’t the idea of a skillet pizza crossed my radar before this cookbook? You just press the dough right in the skillet, let rise, top with tomato sauce, leafy greens, and melty cheese, and then bake. Easy pizza! (The recipe in the book has you proof the dough for 12+ hours, but I dispensed with that. Me, plan ahead–ha! I added 2x the yeast and let the dough rise for 1 hour before pressing it into the skillet!)
If you love beets, the creamy risotto in the roots chapter is for you. Beet risotto with beet greens is the most colorful risotto you’ll ever eat, hands down. The recipe gives directions for stovetop risotto, but if you have a pressure cooker, make it in that.
As teenagers, my sister and I would cook up huge amounts of buttery crisp potatoes Anna, and argue over who took more than their share. Thinly sliced and layered potatoes, with butter, salt, and pepper—that’s all. I tried the Yukon Gold and Sweet Potatoes Anna recipe in the tubers chapter, but missed the full-on crispness you get with starchy potatoes. Next time I’ll skip the sweet potato pairing.
Martha Stewart has been cranking out cookbooks for a long time. Before the Internet became a resource, her books inspired parties and wedding cakes and pies and tarts—she led the way. Of course “Martha Stewart” books are styled, photographed, and written by very talented teams, and not by Martha. This graceful beauty of a cookbook is “From the Editors of Martha Stewart Living.”
Vegetables: Inspired Recipes and Tips—a Martha Stewart cookbook.
Flipping through the pages, more tempting vegetarian recipes jump out at me. Like these:
- Green-Pea Burgers with Harisa Mayo.
- Swiss Chard Lasagna.
- Bok Choy Salad with Cashews.
- Tomatillo and Chipotle Salsa.
- Skillet Edamame, Corn, and Tomatoes with Basil Oil.
Since there’s no recipe with this post, my goal is to shower you with ideas to get your chef’s hat on, to get you into the kitchen and cook something delicious! Go for it!
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If you follow me on Instagram, You can watch a quick video of me dishing up the vivid risotto–here. And–a quick shot at the dinner table of the skillet pizza–here.
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