Trying to Eat More Veggies? Don't Miss the Sneak Peek of Our New Cookbook "Martha Stewart's Vegetables"
We’ve always adored them. We’re cooking with them more creatively than ever. Now we’re thrilled to bring you a taste of what’s to come in our new 328-page book, "Martha Stewart’s Vegetables." This paean to produce, on shelves September 6th, is packed with buying, storing, and prepping tips for every variety imaginable plus 150 recipes split among 11 chapters -- Bulbs, Roots, Tubers, Greens, Stalks & Stems, Pods, Shoots, Leaves, Flowers & Buds, Fruits, and Kernels. Consider this a sneak peek of your go-to, year-round guide to garden-fresh eating.
From beets to carrots to turnips, there’s something undeniably beautiful about these vibrant, rainbow-hued vegetables that grow underground. Serve them raw in salads -- they snap with sweetness thanks to their natural sugars -- or roast them to intensify their flavor. With many, you can use the leafy tops to test freshness (the firmer, the better) -- and then eat them, too. They’re great sauteed or turned into pesto.
Roasted Beet and Potato Borscht
While traditional borscht recipes call for boiling the roots, we roast them instead for a deeper, richer flavor. This recipe comes with built-in lessons on what pairs well with beets, including potatoes and sour cream to balance their sweetness, and fresh herbs to bring out their bright notes.
Leafy greens are among the most nutrient-rich vegetables, and they lend themselves to being prepared every which way: juiced, chopped into salads, wrapped around grilled meats, quickly sauteed, or simmered until their flavor turns sweet and deep. When shopping for any variety, you’ll recognize the good ones by their vivid color and taut, compact stems.
Orecchiette with Broccoli Rabe and Tomatoes
The only embellishments greens need -- whether you’re using pungent broccoli rabe or earthy chard -- are garlic, olive oil, and maybe a touch of heat from red-pepper flakes. Add sweet tomatoes, toasted breadcrumbs, and pasta and you’ve got one satisfying meal.
Time is of the essence when it comes to snow peas, fava beans, okra, and other pods (aka legumes). They taste their very best right after being harvested, so buy them at farm stands and enjoy them immediately -- or blanch them and reheat later.
Get your copy of "Martha Stewart's Vegetables."
Green Bean, Shell Bean, and Sweet Onion Fattoush
Crisp green beans (or haricots verts) and buttery shell beans come together with a riot of herbs in this take on the Middle Eastern bread salad, fattoush, which tastes like summertime in a bowl. Here, both types of beans are boiled and then shocked in ice water to preserve their colors and textures.
Aromatic fennel, tart rhubarb, mild celery, and other stalks have their own distinct flavors. The one commonality: They’re most delicious and tender when young (they can get tough and stringy with age). Your best bet is to seek out smaller, younger specimens.
Clam Pan Roast with Sausage and Fennel
Fennel has a sweet anise flavor, and like asparagus, celery, and kohlrabi, it’s delicious eaten raw. (To do so, we recommend cutting the bulb thinly or into matchsticks, then tossing it into salads.) But when cooked, as in this creamy seafood stew, fennel imparts a mild celery-like flavor that pairs beautifully with briny clams and fresh tarragon.
We can't get enough of these flavor-packed miniature greens! Plus, they're great for anyone who thinks patience is overrated -- most shoots can be eaten within a week of planting. You can also find them at farmers' markets and specialty stores -- fiddlehead season is April through June, pea shoots turn up in spring and fall, and sprouts are available year-round.
Avocado-and-Sprout Club Sandwiches
You won't miss the meat in this garden-fresh vegetarian club. Tangy goat cheese and creamy avocado are the perfect partners for delicate, grassy sprouts. Alfalfa are the easiest to find, but we also love these triple deckers with clover or garbanzo sprouts.
Flowers & Buds
Did you know that artichokes, broccoli, and cauliflower are actually buds? Artichokes consist of tightly furled petals that cradle a layer of tender flesh near their base, and broccoli and cauliflower are dense clusters of tiny buds proliferating within a loose head of cabbage. Look for ones that are dense and firm. We also love eating all kinds of flowers, from chive and squash blossoms to nasturtiums. Snap them up at farmers' markets to make sure they're pesticide-free or grow them yourself!
Goat Cheese with Edible Flowers and Arugula
Jaws will drop when you present this stunning flower-studded appetizer. The best part? It calls for just five ingredients -- fresh goat cheese, arugula, pepper, your choice of edible blossoms (we used nasturtium, borage, and pansy), and crackers.
Most of these fruits/vegetables are summer babies, turning bright and plump in the hot sun of July and August. Sweet peppers and chiles ripen into early fall. And, as their name implies, winter squashes mature in cool weather; harvested September through November, they are sold throughout the winter, when their rich, earthy flavors are appreciated.
In our healthy take on the Mexican classic, roasted poblano chiles are stuffed with a perfectly balanced medley of flavors and textures -- ground chicken, tomatoes, raisins, green olives, capers, herbs, and almonds -- then baked. Serve with sour cream and lime wedges.
Get your copy of "Martha Stewart's Vegetables."