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Eat Greens: Seasonal Recipes to Enjoy in Abundance Hardcover – May 3, 2011

4.4 out of 5 stars 18 customer reviews

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Editorial Reviews


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.”
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.



Product Details

  • Hardcover: 240 pages
  • Publisher: Running Press (May 3, 2011)
  • Language: English
  • ISBN-10: 0762439076
  • ISBN-13: 978-0762439072
  • Product Dimensions: 7.5 x 0.9 x 9.4 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #1,258,668 in Books (See Top 100 in Books)

More About the Author

Barbara Scott-Goodman is the author, co-author, and designer of 14 cookbooks, including The Beach House Cookbook, The Vineyard Cookbook, The Ski Country Cookbook, and The Diabetes Menu Cookbook, a 2007 James Beard Award nominee. Her recipes have appeared in other cookbooks: Bon Appetit: Fast, Easy, Fresh, Soup's On, Smith & Hawken Gardeners' Community Cookbook, and The New York Cookbook and in Bon Appetit, Coastal Living, and Martha Stewart Everyday Food magazines.

Customer Reviews

Top Customer Reviews

Format: Hardcover 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.
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Format: Hardcover 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.
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Format: Hardcover
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. And sometimes, they can get a little boring. The most nutritious greens tend to be a little bitter with limited cooking options. So this cookbook really caught my interest.

If you're not used to fixing and preparing greens for you or your family, this cookbook is a great place to start. Using this book you'll learn how to select the best greens and green vegetables. Then you can try a few different ways to fix them. For persons more familiar with this part of cuisine, I'd recommend getting the book from library. You may already be past most of the combinations presented. Due to this fact, you may want to look for a few recipes to add to your repertoire rather than giving up precious permanent place on your book shelf. This is way I gave the three-start rating. For experienced cooks the book is worth a look. On the other hand if you've never dealt with many greens before, the book will be more valuable to you.

"Eat Greens" is a fabulous choice for getting started. You'll discover the most famous ways to prepare and serve greens. Many of the recipes are manageable versions of very classic combinations. A few recipes will take you further afield. One of those selections got a great review at my home. Whether you find it at the farmer's marker or the grocery store many people are intimidated by celery root or celeriac. Yes, it does look odd. In most cases it's not something you'd fix and eat solo. Celery root is a great combination vegetable, however. Consider it's high in fiber and other nutrition, and this strange-looking item is definitely one you want to learn how to incorporate into your meals. Check out the recipe "Celery Root and Cabbage Slaw" on page 92 for all the details.

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Format: Hardcover Verified Purchase
Eat Greens - Really great take on cooking!
I took this out from the Library and decided I had to have my own copy. First cookbook I've been compelled to buy in 10 years--and I have a bookcase full of classics. I love the adoration of vegetables apparent in these recipes and the information to dial you in on each one. I recommend this to anyone interested in eating delicious things and knowing it is nutritious from the way it feels inside you!
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Format: Hardcover
`Eat Greens' does give recipes to use with about 30 different greens that are commonly found in most larger supermarkets or farmer's markets. It has as its goal to show what to do with those greens. They are put in alphabetical order from artichokes to zucchini; but where it could have been more of a help is to make sure each type at least has a small picture, so they are easily identifiable.
There is some advice on planting, but the emphasis is on how to choose the greens at the market and how to store them. For most the nutritional information is given, such as calories, carbohydrates, protein, fat and vitamins and minerals. There are several recipes for nearly every kind listed along with what they are, their history and some simple hints on how to serve.
Sometimes there is vital information left out, for example; leeks. We are told cleaning is labor intensive, but no information on how to accomplish this is given, which could have been as simple as cutting the leeks, separating and letting them stand in a dish of cold water. Also for a book that purports to solve the puzzle over what to do with greens; when it comes to salad greens such as bibb lettuce, romaine, arugula, escarole, there is only a sentence or two about them.

This is a book that would help those unfamiliar with many of these greens. The recipes, for the most part, are not really that original, for example, recipes include; sautéed kale, spinach and collard greens, minted pea soup, leeks and garlic, dill and parsley pesto. More experienced cooks would probably not find much new .
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