From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce – Ever wonder how you’ll ever be able to use all your vegetables? From Asparagus to Zucchini answers the question of what to do with your armloads of greens, exotic herbs (and the never-before-seen vegetables), with recipes that are as concise and doable as they are appealing.
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From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, 3rd Edition
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Eating more vegetables is something you have been hearing about since you were little when you tried to do anything you could to avoid eating your broccoli or green beans.
However, you have likely learned the importance of eating nutritious vegetables over the years. You might even frequent your local farmer’s market, pick up interesting vegetables at your grocery store, or even get unique seasonal veggies from a CSA.
The problem with trying new vegetables is not knowing what recipes they would go good in. That is where the benefit of the From Asparagus to Zucchini cookbook comes in.
This cookbook is meant to show you all brand new ways to use any vegetable you find, from the common cauliflower to the rare kohlrabi and everything in between.
It includes 420 recipes that are labeled as original, so you won’t find them replicated just like this elsewhere.
The recipes include main dishes, soups, chilis, side dishes, snacks, and more by using all your veggies.
With this cookbook, you will no longer be throwing out half your CSA box’s vegetables or ignoring certain stands at the farmer’s market because you have no idea what to do with chard or burdock.
You will be happy to explore every color of the rainbow with fresh, organic, seasonal produce all year-long. In addition to the recipes, you also find a lot more in this cookbook. It shares the benefit of eating local, fresh produce, shopping at farmer’s markets, and reasons to eat more veggies.
It will also teach you the basics of storing and prepping your vegetables so they can last even longer.
Something you may consider to be a drawback about this cookbook is that some of the ingredients in the recipes aren’t the freshest or healthiest.
You might find a recipe for a breaded vegetable dish that uses Bisquick, or another that asks for certain canned items. This can be a drawback, but it can also show you the many ways to incorporate vegetables not just in fresh and organic meals, but meals you have already become accustomed to.
It shows you that any kind of meal can be incorporated into one that uses more vegetables.
If you enjoy having a lot of vegetables in your home, but tend to throw a lot of them away because you don’t know how to use them in meals, this is the cookbook for you.
From Asparagus to Zucchini is going to include a lot of recipes covering every vegetable you could possibly get during each season of the year.
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