Listen To Your Vegetables: Italian-Inspired Recipes for Every Season

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(as of Dec 11, 2023 02:45:05 UTC – Details)

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From Michelin star– and James Beard Foundation Award–winning chef/owner of Monteverde Restaurant in Chicago, Sarah Grueneberg, a vegetable focused cookbook of more than 180 Italian-inspired recipes.

James Beard Award–winning and Top Chef finalist chef Sarah Grueneberg has a secret to share: fruits and vegetables are singing loudly around you, begging you to take them home and try something new. Are you listening? Some are asking to be put in salads, yes. But what does this asparagus want you to do with it? What does it like to be paired with?

In this incredible exploration of seasonal produce, Sarah offers insights, techniques, and recipes to truly get the best out of your vegetables—how and when to shop for, cook, season, and seamlessly incorporate potatoes, squash, beans, greens, mushrooms, peppers, and more. Each of the 15 chapters focuses on a vegetable (or fruit, depending on your definition) so they can take center stage, plus one devoted entirely to pastas, drawing on Sarah’s long love affair with Italian cooking and the methods that she uses at her renowned restaurant, Monteverde. This elemental cookbook celebrating seasonal produce offers more than 180 impressive yet surprisingly achievable recipes, including:

Shaved Mushroom and Celery Salad with Truffle Vinaigrette (#thatsaladtho)Grilled Japanese Sweet Potatoes with Honey Butter and PimentonCarrot and Lamb Merguez Sausage Lasagna

You’ll also find indispensable tips and techniques, under the heading “Get It Get It”—an expression Sarah uses in her kitchen when things are coming together perfect. With Listen to Your Vegetables, even the most carnivorous will be inspired to elevate their vegetable game.

From the Publisher

Smashed Baby Zucchini Bruschetta

Makes 8 bruschetta

The key to this dish is making sure the zucchini is cooked enough, as al dente zucchini won’t smash well. You want it soft and tender, and for those delicious zucchini juices to meld with the pecorino cheese. I like serving this for brunch with scrambled eggs or a frittata, but it’s beyond tasty just spooned over toasted bread.

Directions

1. Bring a medium pot of water to a boil over high heat and season generously with kosher salt. This is blanching water (see page 10), and I like mine to be salty like the ocean, about 1 tablespoon of salt per quart of water.

Prepare a medium bowl with ice water for shocking. Blanch the zucchini coins for 4 minutes, until soft and tender but still retaining their shape. Drain the zucchini and plunge into the ice water. Use your hands to agitate the coins in the ice water to chill the zucchini quickly. Drain in a colander for 10 minutes.

2. In a medium bowl, toss the zucchini coins with the olive oil, mint, and a few pinches of coarse sea salt. Use an old-school potato masher to smash them until the zucchini is a spoonable consistency yet there are still visible chunks. Stir in the pecorino. Spoon the smashed zucchini over grilled or toasted bread and garnish with a few leaves of mint and more grated pecorino.

Ingredients Kosher salt 1 pound baby zucchini, cut into ¼-inch-thick coins 2 tablespoons super-special extra-virgin olive oil 1 tablespoon roughly chopped fresh mint, plus more leaves for garnish Coarse sea salt (like Maldon) ¼ cup freshly grated Pecorino Romano, plus a little more for garnish 8 slices of ciabatta or rustic bread, grilled or toasted

Publisher ‏ : ‎ Harvest (October 25, 2022)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 432 pages
ISBN-10 ‏ : ‎ 0358647118
ISBN-13 ‏ : ‎ 978-0358647119
Item Weight ‏ : ‎ 3.4 pounds
Dimensions ‏ : ‎ 8.25 x 1.25 x 10.5 inches