COOKING VEGETABLES
Marty Martindale

By Joanne Glynn

Subtitled, “A Delicious seasonal Bounty,” this book is divided into four parts, one for each season. This coffee-table-sized book is filled with beautiful food pictures, many taken so upclose, the food itself becomes art.

Here are a few examples of the recipes:

Chayotes with Cashews and Coconut Milk
This calls for onions, tumeric, cinnamon, curry leaves and Thai basil, over rice.

Fettuccini Primavera with Smoked Salmon
Based on baby greens, it calls for asparagus, snow peas, crème fraiche, lime zest and basil.

Sauteed Belgian Endive with Olives, Anchovies and Caperberries
These are mixed with olive oil, butter, garlic and chili flakes.

Swiss Chard Ravioli with Browned Butter
Made with scallions, an egg yolk, pecorino cheese, nutmeg, basil leaves and wonton wrappers.

Shallot, Bacon and Cheddar Breakfast Muffins
To the muffin ingredients dry mustard and Cheddar cheese added.

Brussels Sprouts with Pancetta
Only shallots, garlic and oil are added to these.

Colcannon
This is a delicious Irish dish made with baby cabbage, mashed potatoes, herbs and baked in the oven.

Kohlrabi Mashned Potatoes with Cider, Topped with Parsley OilKohlrabi is boiled in cider and water. Mixture is pureed, topped with cream and Parsley Oil.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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