Recently, I fell into a vegetable rut. A very deep vegetable rut. Curiously, I love to cook and I love vegetables (well, most of them), but I just couldn’t get myself to make enough of them beyond those in our regular rotation at home: spinach, broccoli, carrots, salad greens, potatoes (and do potatoes even count, anyway? They’re so, um, starchy.) But the farmers’ markets are bursting these days with gorgeous veggies of every size and color and I’ve been determined to embrace them. And more importantly, to take them home and to cook and eat them!
Looking for a jump start, I decided to pick up a copy of Fast, Fresh & Green by Susie Middleton because a) it’s gorgeous, b) the recipes sounded delicious, and c) I just don’t have enough cookbooks at home. (That last one is a fib.) I am happy to report that this book seems to have done the trick! I have made a wider variety of veggies in the last few weeks than I have in the past few months—and the whole household is thrilled about it.
I love that this book is organized by cooking style (braising, sauteing, grilling, stir-frying, etc.) and that it includes flavor combos that are interesting, but not weird. But the best thing about Fast, Fresh & Green is that the dishes are super tasty. And (mostly) super quick. This book has served as a great reminder that preparing vegetables can be easy, exciting, and delicious.