Eat Greens

May 9, 2011
Veteran cookbook authors Scott-Goodman (The Ski Country Cookbook) and Trovato (the Quick Cook series) team up to offer veggie-lovers ideas for getting the most out of 26 common vegetables and herbs. Though each entry features trivia and buying tips for the featured ingredient, the focus is on the dishes. Fans of quick preparation will appreciate the book's ease of use: most recipes call for just a handful of ingredients that cooks with even the most modest of skills will be able to prepare. Grilled Eggplant and Peppers, Basil and Mint Pesto, Roasted Asparagus and Shiitake Mushroom Salad, and Roast Pork with Fennel and Onions are all well within the abilities of most cooks. Instructions are straight and to the point; most dishes have just three steps to complete. Selections veer toward the familiar (Cucumber Soup), though veggie-lovers will appreciate palate-expanding fare like Beet Greens and Beets with Balsamic Vinaigrette and Bitter Greens Pizza with Shallots and Havarti Cheese. Whether readers are new to the kitchen or find themselves with an excess of eggplant, Scott-Goodman and Trovato have plenty of simple suggestions on how to incorporate flavorful mains and sides throughout the year.

May 1, 2011

Healthy recipes for every taste bud.

Broccoli has never looked so appealing. With more than 120 simple, easy-to-prepare recipes, this cookbook makes it easy to eat green. The attractive design includes color photographs and boxed reference guides that show calorie and nutritional value. Novice gardeners will enjoy a few tips, and the authors urge those who can't grow their own to visit a farmers' market or local produce stand. The fresher the vegetable, the better these seasonal recipes will taste. Twenty-six green vegetables are presented in alphabetical order, from artichokes to zucchini, and each includes a background. Southern chefs will be happy to know that Smoky Collard Greens are included, as are recipes for dandelion greens, while chefs looking for new ideas will find Collard Greens and Parmesan-Roasted Fennel. Kids may hate vegetables, but veggie-laden pizzas and Macaroni and Cheese with Swiss Chard are clever ways to get them to eat their greens. The sheer variety of recipes and kitchen techniques the authors manage to pack into this slim and generously illustrated volume will stun readers—cooks can enjoy tantalizing soups, salads, sauces and pestos. Pasta lovers will find Creamy Linguine with Fresh Peas and Pancetta, and Roast Pork with Fennel or Pan-Seared Salmon with Braised Mixed Greens is a healthy way to tempt meat eaters.

Grab some cabbage and start cooking green today.

(COPYRIGHT (2011) KIRKUS REVIEWS/NIELSEN BUSINESS MEDIA, INC. ALL RIGHTS RESERVED.)

April 15, 2011
With the number of farmers markets and true vegans increasing, it was simply a matter of time until cookbooks combined those two trends. Though Scott-Goodman and Trovato certainly arent the first to exploit the goodness of greens (think The New Moosewood Cookbook, 2000, for one), both have enviable track records in producing top-quality culinary collections (e.g., The Beach House Cookbook, 2005, and The Ski Country Cookbook, 2008, for Scott-Goodman and Rachel Rays Open House Cookbook, 2006, for Trovato). The bonus here? More than 120 simple recipes that dont require expensive equipment or unusual ingredients, except for fresh-from-the-garden artichokes to zucchini. Every veggie includes at least one recipe, along with notes about origins, best growing season, and nutrients. Among the choices: asparagus and mushroom frittata, green cabbage and apple bake, and dandelion greens with tzatziki and feta cheese. Dont expect too many proteins here, though egg dishes are popular. Instead, use this as a guide to easy-to-cook side dishes that quickly bring the best garden crops to the table.(Reprinted with permission of Booklist, copyright 2011, American Library Association.)