Eat Greens includes more than 120 delicious recipes for a wide variety of dishes that use green vegetables from artichokes to zucchini to prepare healthy appetizers, soups, salads, main courses, and side dishes. More than vegetarian, the recipes include Ricotta with Broccoli Rabe, Brussels Sprouts with Bacon & Walnuts, Baby Leeks Braised in Red Wine, and Zucchini Caponata. With more than 50 stunning photographs and a bright and airy design, Eat Greens is as easy to read as it is to cook from. It includes useful tips on growing, buying, and storing each green vegetable.
Eat Greens: Seasonal Recipes to Enjoy in Abundance
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Editorial Reviews
Review
Barbara Jacobs, Booklist 4/15/2011
“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 aren’t 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 Ski Country Cookbook, 2008, and The Beach House Cookbook, 2005, for Scott-Goodman and Rachel Ray’s Open House Cookbook, 2006, for Trovato.The bonus here? More than 120 simple recipes that don’t 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. Don’t 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 table.”
Kirkus, 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.
St Petersburg Times, 6/1/11
"For cooks who enjoy fresh vegetables. This cookbook provides excellent instruction in cooking and selecting a wide variety of vegetables."
BookPage Cookbook of the Month (June)
“You’ll find intriguing ways to steam, sauté, stir-fry, braise, roast and blanch them, from elegantly simple dishes like Green Bean, Prosciutto, and Parmesan Salad and sublimely summery Sautéed Snap Peas, Sweet Corn….An informative intro sets the scene for each of the 29 greens, while good header notes help you pick a peck of delicious veggie dishes.”
Winston-Salem Journal, 10/5/11
" a collection of contemporary and sophisticated yet accessible recipes…The title is a bit misleading, and that's a good thing here. "Eat Greens" doesn't just cover such greens as spinach and collards. It covers 26 green vegetables of all types. In fact, such nongreen veggies as corn and sweet potatoes get only peripheral treatment instead of their own chapters…The nice thing about the book is that the authors keep things simple. The book has no wild or trendy flavor combinations, no hard-to-find or super expensive ingredients. And the recipes are pretty much all easy and straightforward enough for kitchen novices…In short, this book has plenty of ideas for people, especially nonvegetarians, wanting to add vegetables to their diet.”
" a collection of contemporary and sophisticated yet accessible recipes…The title is a bit misleading, and that's a good thing here. "Eat Greens" doesn't just cover such greens as spinach and collards. It covers 26 green vegetables of all types. In fact, such nongreen veggies as corn and sweet potatoes get only peripheral treatment instead of their own chapters…The nice thing about the book is that the authors keep things simple. The book has no wild or trendy flavor combinations, no hard-to-find or super expensive ingredients. And the recipes are pretty much all easy and straightforward enough for kitchen novices…In short, this book has plenty of ideas for people, especially nonvegetarians, wanting to add vegetables to their diet.”
Delicious Living Magazine
“All together now: Eat your vegetables! This book is the perfect, easy resource to make that goal a reality. It features nice, bright photos, easy-to-read recipes, and an alphabetical arrangement from Artichokes and Asparagus through Escarole and Watercress to Zucchini, plus a nutritional breakdown for each food."
About the Author
Barbara Scott-Goodman is an author, art director, and book designer whose previous titles include The Ski Country Cookbook, The Beach House Cookbook, and The Diabetes Menu Cookbook, which was nominated for a James Beard Award in 2007. She lives in New York and is currently developing a website.
Liz Trovato is an art director and book designer. Her cookbook titles include Rachael Ray's Open House Cookbook, Good-Housekeeping's Light and Healthy Cookbook, and James Beard's Shellfish, Salads, Soups, and Poultry. She divides her time between New York City and the southwestern coast of Rhode Island where she loves to tend to all things green in her vegetable garden.
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Customer Reviews
Most Helpful Customer Reviews
5 of 6 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
An absolutely wonderful cookbook for fresh garden veggies of all kinds. Lots of recipes (about 130) that are a good combination of original and classic re-makes. Recipes are clearly written in logical order. Additional notes on each veggie includes a nutrient break-down box that is very helpful when planning a menu. Book design is lovely.
Honestly, this book is exactly what I have been looking for. It will take a place of honor beside my other "what to do with all this extra garden produce" cookbooks ("Victory Garden Cookbook" and "From Asparagus to Zucchini" among them).
Great for gardeners and cooks - wonderful for farm market season! Makes a very nice housewarming or wedding shower gift.
Includes the following vegetables: artichokes, asparagus, beans, beets and beet greens, bok choy, broccoli, broccoli rabe, brussels sprouts, cabbage, celery, celery root (celeriac), collard greens, cucumbers, dandelion greens, escarole, fennel, herbs (basil, mint, dill, parsley, cilantro, etc), kale, leeks, mixed greens (kale, spinach, collards, dandelion, mustards and chards), okra, peas, peppers, salad greens (lettuces, mache, spinach, arugula, mizuna, mustard greens, chicory, radicchio, etc.), scallions, spinach, swiss chard, watercress, zucchini.
Honestly, this book is exactly what I have been looking for. It will take a place of honor beside my other "what to do with all this extra garden produce" cookbooks ("Victory Garden Cookbook" and "From Asparagus to Zucchini" among them).
Great for gardeners and cooks - wonderful for farm market season! Makes a very nice housewarming or wedding shower gift.
Includes the following vegetables: artichokes, asparagus, beans, beets and beet greens, bok choy, broccoli, broccoli rabe, brussels sprouts, cabbage, celery, celery root (celeriac), collard greens, cucumbers, dandelion greens, escarole, fennel, herbs (basil, mint, dill, parsley, cilantro, etc), kale, leeks, mixed greens (kale, spinach, collards, dandelion, mustards and chards), okra, peas, peppers, salad greens (lettuces, mache, spinach, arugula, mizuna, mustard greens, chicory, radicchio, etc.), scallions, spinach, swiss chard, watercress, zucchini.
2 of 2 people found the following review helpful
By The Gardener
Format:Hardcover|Amazon Verified Purchase
As a gardener looking to add some new items to my garden but not sure how I would use the vegetables after I harvested them, I wanted information about the nutritional value and some recipes. This book delivers both. The photographs are beautiful but it the information about each green included that makes the book so useful. The recipes are really easy to make and very tasty. If you are looking to expand your growing or farmer's market purchases, this is a great first step.
1 of 1 people found the following review helpful
By ampitbull
Format:Hardcover|Amazon Verified Purchase
Came in the mail in great shape, like if not new.
Fun to read and will us some of the recipes along with veggies that I processed from the garden.
Thanks, Al.
Fun to read and will us some of the recipes along with veggies that I processed from the garden.
Thanks, Al.
Most Recent Customer Reviews
5.0 out of 5 stars
Nice Seasonal Book!
This is a nice book with over 120 easy to follow recipes featuring 26 different green vegetables & herbs arranged in alphabetical order, including information about their origin,... Read more
Published 17 days ago by Karla Conn
4.0 out of 5 stars
very refreshing cookbook
this cookbook is educational and it has wonderful recipies. For example.... I learned that historically people ate the beet greens and not the beet root. Read more
Published 1 month ago by Portland reader
4.0 out of 5 stars
Excellent collection of recipes for all things green....
Great recipe collection. There are quite a few greens that I honestly never know what to do with, and this book had some good recipes that I will try. Read more
Published 2 months ago by Jada in GA
4.0 out of 5 stars
eat greens cook book
great book. no more boring veggies. I especially like the section on herb pesto and dipping sauce recipes. I never thought of making zucchini pancakes.
Published 4 months ago by swissmiss
5.0 out of 5 stars
FANTASTIC HEALTHY RECIPES!
Wonderful pictures and recipes with a huge variety of greens that will make you crave for more. I grew alot of collard greens this year so my first recipe will be "Collard Greens... Read more
Published 7 months ago by HEALTHFRUIT
5.0 out of 5 stars
nutritional info
This book is nice, helpful and all that but some of the nutritional info doesn't look right at all, e.g. Read more
Published 12 months ago by dizzy5
5.0 out of 5 stars
Excellent
We got the book from the library initially, and after cooking two winning recipes had to buy our own copy. Everything we've made so far from it has been great.
Published 13 months ago by Michael Taylor
5.0 out of 5 stars
book
I bought this book as a gift for my daughter. She simply loved it.
It arrived new and in good packing condition. My daughter was very happy to receive it.
It arrived new and in good packing condition. My daughter was very happy to receive it.
Published 19 months ago by alaska
3.0 out of 5 stars
Good Starting Place
I'm always on the lookout for new and interesting recipes that use greens. Thanks to the huge health-boost they offer any diet, including them consistently is important. Read more
Published 19 months ago by H. Roth
5.0 out of 5 stars
Unique and innovative cookbook
Eat Greens - Really great take on cooking!
I took this out from the Library and decided I had to have my own copy. Read more
I took this out from the Library and decided I had to have my own copy. Read more
Published 20 months ago by Crane
