The Vegetable ($40) by Caroline Griffiths and Vicki Valsamis is a worthy purchase for adventurous cooks and farmers market shoppers. While there are plenty of recipes using broccoli, zucchini, spaghetti squash, and the like, underappreciated vegetables like turnips, tatsoi, amaranth, and celeriac are featured heavily. Drawing from a globally inspired pantry, these craveable vegetarian dishes might just introduce you to a new favorite spice or technique. Bonus: the aesthetically-minded will admire this title's copper-edged pages and gorgeous photos.
Recipes I've Tried and Loved:
Roasted Broccolini, Kale, and Chickpeas With Herbed Ricotta
Roast Cauliflower With Pomegranate and Yogurt
Recipes I'd Like to Try:
Smashed Edamame With Mint and Soba Noodles
Pan-Tossed Turnips and Nashi With Stilton
Moroccan Pumpkin, Sweet Potato, and Lentil Soup
Sichuan Eggplant
