Get ready to embrace nose-to-tail cooking…for vegetables! In this book, readers learn how to make the most of fresh, seasonal produce with 105 recipes that utilize every part of the plant, from leaves and flowers to stems and seeds.
With innovative ideas for preparing the lesser-known but no-less-delicious parts of plants, tips for using the odds and ends of vegetables, and easy preservation techniques, Linda Ly helps readers bring more of the farm to the table.
Chapters include tomatoes and peppers, leafy greens, peas and beans, bulbs and stems, roots and tubers, melons and gourds, and flowers and herbs.
Readers will find globally-inspired, vegetable-focused recipes that turn a single plant into several meals. For example, squash yields: Squash Blossom and Roasted Poblano Tacos, Sicilian Squash Shoot Soup, Autumn Acorn Squash Stuffed with Kale, Cranberries, and Walnuts, and Toasted Squash Seeds. If you grow your own food at home, you might be surprised to learn you can eat the leaves from your pepper plants, or pickle the seed pods from your radishes. This is a book that aims to inspire curiosity in the garden and creativity in the kitchen. Readers will look at vegetables in a whole new way and think twice before they discard kitchen "scraps!"