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.
seasonal recipes to enjoy in abudance
Philadelphia : Running Press, 2011
"Eat Greens' is a celebration of garden-fresh green vegetables and herbs that are plentiful from spring to fall and throughout the year..."--Dust jacket
Branch Call Number:
Non-F 641.65 Sco
Statement of Responsibility:
by Barbara Scott-Goodman & Liz Trovato