9 best vegetable cookbooks

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Transform any vegetable into the most delicious thing on your plate

Vegetables Illustrated is the cookbook for anyone looking for fresh, modern ways to add more vegetables to their diet—in other words, just about all of us. This authoritative and inspirational guide full of 700+ recipes for more than 70+ vegetables could only have come from Cook’s Illustrated. Our easy to master recipes will broaden your veggie horizons in endless ways with reinvented versions of everyday favorites and exciting introductions to everything you’d find at the farmer’s market.

Artichokes

Season: Available throughout most of the year, springtime is high season when all sizes are widely available.

What to look for: Artichokes with leaves that are tight, compact, and bright green.

What to feel for: Give an artichoke a squeeze, its leaves should squeak as they rub together (evidence that the artichoke still possesses its moisture).

Beets

Season: Beets, both with and without their greens, are available year round.

What to look for: Choose medium-size beets for the best return on investment (small beets are harder to prep and peel; very large beets can be woody). Beet greens attached to beetroots is a sign of freshness.

Kohlrabi

What to look for: Smaller bulbs, about the size of an orange (grapefruit size kohlrabi is likely to be spongy or woody). Whether green or purple, the color should be vibrant and free of blemishes.

Store: If you purchase kohlrabi with the stalks and leaves attached, separate them before storing them both in loosely closed plastic bags in the refrigerator. Bulbs will stay fresh for a week or longer; the greens will keep for several days.

Fennel

What to look for: Sometimes labeled as "fresh anise" in the supermarket, look for bulbs that firm and creamy white, with as little discoloration or brownish spots as possible. The stalks should be crisp and firm, and the fronds should be feathery and bright green.

Store: Place fennel in an open plastic produce bag and place in the fridge for up to a week.

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Herbed' Butter with Warm Bread

Tomato, Melon, and Hot Chile Salad with Burrata

Smashed Fava Beans, Pecorino, and Mint on Toast

Beet Slaw with Pistachios and Raisins

Turnip Salad with Yogurt, Herbs, and Poppy Seeds

Carrot Pie in a Pecan Crust

Raw Winter Squash with Brown Butter, Pecans, and Currants

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Garden variety

From artichokes to Brussels sprouts and beyond, you’ll find recipes from A to Z featuring 50 of the most popular vegetables under the sun.

Spill the beans

Get to know each vegetable through flavor profiles, and step-by-step guidance on buying, storing, preparing, and various cooking methods.

Easy peasy recipes

Enjoy 200 delectable veggie-based dishes, including sides like Baked Asparagus Fries and mainstays like Zucchini Taco Boats.

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Quinoa and grilled sourdough salad

This summery bread salad isn't much short of a whole meal. I have taken the traditional Arab fattoush, changed the bread and bulked it up with quinoa, which is the only grain I dare to use in this salad as it's very light and delicate. A lot rests here on the poor tomato. If your tomatoes are sweet and juicy you may not need as much dressing to perk them up. If they are 'dry' and bland you may want to add a bit more. Leave the prepared salad to sit a little so the bread croutons can soften up - unless you want them mega-crunchy.

Serves 4

Preheat the oven to 350 degrees Fahrenheit. Place the quinoa in a saucepan of boiling water and cook for 9 minutes, or until tender. Drain in a fine sieve, rinse under cold water and leave to dry.

Brush the bread with a little bit of olive oil and sprinkle with some salt. Lay the slices on a baking sheet and bake for about 10 minutes, turning them over halfway through. The bread should be completely dry and crisp. Remove from the oven and allow to cool down, then break by hand into different-sized pieces.

Cut the tomatoes into roughly 3/4-ince dice and put in a mixing bowl. Cut the cucumbers into similar-size pieces and add to the tomatoes. Add all the remaining ingredients, including the quinoa and croutons, and stir gently until everything is mixed well together. Taste and adjust the seasoning.

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Make it Easy to Enjoy More Veggies:

We all know that we should eat our veggies-they’re good for us. Luckily, veggies can be so much more than the food your mom used to make you eat before you could leave the table. Vegetables have essential micronutrients that nourish our bodies. They come in a vast range of shapes, sizes, and textures, and in a rainbow of gorgeous colors. In these pages, you’ll learn pretty much everything you need to know to master 30 of the most common and versatile vegetables out there.

Seasonal Organization:

Chapters in this book are organized by season, and in each season, you'll find seven or eight different vegetable profiles.

30 Vegetable Profiles:

Each vegetable profile offers a summary of the most important stuff to know about each vegetable, from its flavor profile to how to select it and store it, from what kitchen tools you need to prep it to easy and quick ways to cook it.

130 Easy Recipes:

Each of these profiles is followed by four recipes. The recipes are a mix of salads, soups and stews, appetizers, side dishes, and main courses. All recipes have short ingredient lists and quick prep and cook times (no all-day recipes in this book).

Sample Recipe: Mediterranean Shakshuka

Directions :

1. In a large skillet, heat the olive oil over medium heat.

2. Add the onion, garlic, paprika, salt, and pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.

3. Add the chopped tomatoes and tomato sauce and stir. Simmer for about 10 minutes, until the sauce starts to thicken.

4. Use a spoon to make 4 evenly-spaced wells in the tomato mixture in the skillet.

5. Crack 1 egg into each of the wells. Reduce heat to low, cover the skillet, and cook for about 6 minutes, until the egg whites have cooked through. Top with the parsley.

6. Divide between 2 plates (2 eggs per serving), and serve with toasted bread for dipping.

About:

Shakshuka is a traditional Mediterranean dish made of eggs poached in flavorful, vegetable-rich tomato sauce. Eat it for breakfast, lunch, or even dinner-it’s equally satisfying at any time of day. If you’re dining alone, simply halve the recipe.

Nutritional Information:

Per serving: Calories: 353; Total fat: 18g; Total carbs: 32g; Fiber: 7g; Sugar: 12g; Protein: 18g; Sodium: 444mg.