The Vegetable Gardener's Cookbook: 75 Vegetarian Recipes That Will Help You Make the Most Out of Every Season's Harvest

The Vegetable Gardener's Cookbook: 75 Vegetarian Recipes That Will Help You Make the Most Out of Every Season's Harvest

by Danielle Majeika

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Overview

Easy meals that capture the flavor of every season

Danielle Majeika’s vegetarian recipes harmonize the garden with the kitchen for the best-tasting veggie dishes all year round. These simple plant-based meals show you how to use every part of your produce in recipes that let the vegetables shine, including:

• Autumn Slow Cooker Minestrone with Kale, Butternut Squash and Cranberry Beans

• Butternut Squash Galette with Caramelized Onions and Blue Cheese

• Stuffed Poblanos with Farro and Pinto Beans

• Ember-Roasted Beets and Their Greens with Calabrian Chili Aioli

• Parmesan-Baked Parsnip Gnocchi with Marinara

• Fresh Pea Soup with Arugula Salsa Verde

Gardening and harvesting tips are perfect for farmers and gardeners, and the delicious, plant-based recipes are great for vegetarians, farmers’ market enthusiasts and people just looking to add more veggies to their diet. Bring your harvest to the plate each season and enjoy the (cooked) fruits of your labor.

Product Details

ISBN-13: 9781624147173
Publisher: Page Street Publishing
Publication date: 02/26/2019
Pages: 176
Sales rank: 426,570
Product dimensions: 7.90(w) x 8.90(h) x 0.40(d)

About the Author

Danielle Majeika is the founder of The Perpetual Season vegetarian blog. Her recipes have been featured on Buzzfeed, Well + Good and Brit + Co. She lives in the Black Hills of South Dakota.

Read an Excerpt

CHAPTER 1

spring

The breeze barely murmurs, but the feeling is all-consuming. A hint of green buds fat on the trees, and the sun finds them with long, unfolded arms. The dusk is a taxi to renewed notions of regeneration and growth. Shoveling in a warm evening under the light of the rising moon uncovers deeply rooted earthworms, cycling through the soil with repetition and grace. We stir from our snowy blanket one morning and find we are surrounded by perseverance — a shift both gradual and dramatic.

There is an abundance of produce that is eager to embrace this very shift. Ambitious volunteers that will brave final frosts. Do not be afraid to plant peas, onions, spinach, radishes, lettuce and herbs come early spring. Start carrots and beets, and you will be rewarded with the ability to enjoy multiple crops throughout the season. Look for workable ground that's no longer frozen with a soil temperature between 40 to 45°F (4 to 7°C), and do not fear the imminent snow.

The food of spring is both celebratory and verdant, offering a nod to newness and growth. From this chapter, might I recommend seeking young, tender carrots and transforming them into a delightfully sweet and spicy hummus; paying homage to the sweet and delicate taste of peas by whirring them into a buttery soup; or piling fresh spring vegetables onto a bed of herbed ricotta flatbread.

asparagus with blood orange brown butter

In the fleeting moments that bridge the very end of winter with the beginning days of spring is a window of opportunity. Enjoy the last of the winter citrus, in this case, sweet-tart blood oranges, and marry them to the burgeoning firsts of the new season. The berry-like notes of the blood orange pair well with the richness of brown butter, creating a sauce that enhances the natural sweetness of roasted asparagus.

serves 4

1 bunch of asparagus (about 1 lb [454 g]), trimmed
2 tbsp (30 ml) extra-virgin olive oil Kosher salt and fresh black pepper
4 tbsp (56 g) (½ stick) unsalted butter
1 medium shallot, minced
¼ cup (60 ml) fresh blood orange juice Torn fresh mint, for serving

Preheat the oven to 450°F (232°C).

Set a roasting rack on the inside of a baking sheet and top it with the asparagus. Drizzle the olive oil over it, add a few generous pinches of salt and pepper and toss to coat. Place it in the oven and roast until crisp-tender, 8 to 10 minutes.

Meanwhile, melt the butter in a medium skillet over moderate heat. As soon as the butter begins to foam, add the minced shallot. Cook until the shallot becomes golden and the butter turns pale brown with a nutty fragrance, 3 to 5 minutes. As the butter begins to foam for a second time, add the blood orange juice and cook an additional minute, until slightly thickened.

Transfer the asparagus to a platter, drizzle it with the brown butter and top with torn mint.

tip: If the idea of a perennial vegetable excites you (and you're stationary), consider planting asparagus crowns early one spring season. Exercise patience, as asparagus takes a few seasons to mature, and any harvesting done before then may be detrimental to the final reward: successive spring harvests for as many as 30 years.

spicy roasted carrot hummus

I have an affinity for matching my vegetables with a trace of heat, and carrots are no stranger to this practice. Not only do they emulate hummus exceptionally well, I find that they elevate it. Serve this at room temperature with additional vegetables and pita.

serves 4–6

2 medium carrots
1 large clove garlic
1 tsp sesame oil Pinch of salt, plus more to taste
1½ cups (246 g) cooked chickpeas (or 1 [15-oz (425-g)] can), drained and rinsed, plus more for serving
¼ cup (70 g) tahini
3 tbsp (45 ml) fresh lemon juice
1 tbsp (16 g) chili paste, such as sambal oelek
¼ tsp cumin
¼ tsp coriander
2 tbsp (30 ml) extra-virgin olive oil, plus more for serving

Chopped parsley and sesame seeds, for serving

Preheat the oven to 425°F (218°C).

Line a roasting pan with parchment paper and spread out the carrots and garlic clove. Toss them with the sesame oil and a small pinch of salt. Roast the carrots until tender, 40 to 50 minutes. Allow them to cool to room temperature.

Process the roasted carrots, garlic, chickpeas, tahini, lemon juice, chili paste, cumin and coriander in a food processor until the mixture is smooth, about 1 minute. With the motor running, stream in the olive oil until the hummus is light and creamy. Season to taste with salt.

Serve the hummus in a shallow bowl and garnish with parsley, sesame seeds, chickpeas and a drizzle of olive oil. Store the hummus in the refrigerator for 5 to 7 days.

radish tartine with pistachio-herb butter

The beauty of plucking radishes from the ground is their readiness to be enjoyed on the spot. My favorite way to eat a radish will forever be raw, so as not to mute their peppered crunch. A classic combination is with bread, butter and a hint of salt.

serves 4

½ cup (115 g) (1 stick) unsalted butter, softened
½ bunch of fresh chives
¼ cup (10 g) packed fresh flat-leaf parsley
¼ cup (10 g) packed fresh dill
2 tbsp (15 g) finely chopped pistachios
1 tsp fresh lemon juice
½ tsp finely grated lemon zest
½ tsp kosher salt, plus more for serving
¼ tsp fresh black pepper
4 slices thick-cut bread, toasted
1 bunch (10–12) of radishes, thinly shaved

Add the butter, chives, parsley, dill, pistachios, lemon juice, lemon zest, salt and pepper to a food processor and combine until smooth. To serve, slather a slice of toasted bread generously with the herb butter. Top with the shaved radish slices, and finish with a final seasoning of salt.

tip: Sow radishes early and often, about every 10 days starting a few weeks before your final frost date. Do not leave them in the ground to get too big as their texture will degrade and they'll often crack. Use their greens to complement a garden salad or make them into a soup.

buttermilk-fried scallions with kimchi yogurt

With the first of a few fried recipes in this book, I must admit that I am not shy about battering my vegetables. They take exceptionally well to it. Fresh bunches of scallions are dressed in buttermilk, fried and dipped in kimchi-laced yogurt for a pleasantly funky kick.

serves 4–6

1 cup (245 g) plain Greek yogurt
1 cup (150 g) kimchi
1 tsp kosher salt, plus more for yogurt and serving
1 cup (125 g) all-purpose flour
½ cup (85 g) cornmeal
1 tsp garlic powder
½ tsp baking powder
¼ tsp cayenne
1½ cups (360 ml) buttermilk
½ bunch of fresh chives, minced Canola oil, for frying
¾ lb (340 g) scallions (2–3 bunches)

To make the kimchi yogurt, combine the Greek yogurt, kimchi and a pinch of salt together and process in a food processor until smooth.

In a medium bowl, whisk together the flour, cornmeal, salt, garlic powder, baking powder and cayenne. Add the buttermilk and whisk until the mixture is blended and has the consistency of thick cream. Stir in the chives.

Pour the canola oil into a large saucepan to a depth of 2 inches (5 cm) and heat over medium-high heat to 350°F (175°C). Line a baking sheet with a layer of paper towels.

Trim off the root ends and cut away the dark green ends of the scallions. Using tongs, dip the scallions into the batter. Working in batches, fry the scallions until golden brown, 4 to 5 minutes. Transfer the scallions to the paper towels and season immediately with salt.

Serve hot with the kimchi yogurt.

arugula & radish salad with scallion vinaigrette

I find salad dressing to be a rewarding venture when made at home — the possibilities are truly endless, and the results are unbeatably fresh. Here, blended spring scallions offer an aromatic addition to a toss of peppery spring arugula and spicy slices of radish. Feel free to use this dressing as a complement to steamed vegetables or cooked grains as well.

makes about ¾ cup (180 ml)

4 scallions, pale green and white parts, coarsely chopped
2 tbsp (30 ml) white wine vinegar
1 tbsp (16 g) Dijon mustard
¾ cup (180 ml) extra-virgin olive oil Kosher salt and fresh black pepper, to taste
5 bunches of arugula (about 1¼ lb [567 g])
1 bunch of radishes (about 8 oz [227 g]), sliced

In a blender, purée the scallions, vinegar and mustard. Slowly stream in the olive oil until the mixture is emulsified; season to taste with salt and pepper. Add two-thirds of the dressing to the bottom of a large serving bowl. Add the arugula and the radishes to the bowl and toss well to coat. Taste the salad and add more dressing if needed. Serve the salad immediately.

tip: Scallions are a bunching perennial that will enthusiastically multiply and come back from any you didn't harvest the season before, which makes them a prime candidate for any home garden. The beauty of scallions is that you can grow them and take only what is needed.

charred snap peas with chive vinaigrette & whipped ricotta

A brief affair with high heat is a dependable method for searing the sweetness of the pea into itself. The crisp-tender, slightly smoky peas are brightened by a lemony chive vinaigrette, making them the perfect partner for luscious and spicy whipped ricotta.

serves 4

¼ cup (60 ml) plus 1 tsp extra-virgin olive oil, divided
1 lb (454 g) sugar snap peas
2 tsp (10 g) Dijon mustard
2 tsp (10 ml) fresh lemon juice
2 tbsp (6 g) minced fresh chives Pinch of kosher salt and fresh black pepper
¾ cup (186 g) whole-milk ricotta
½ tsp finely grated lemon zest Pinch of crushed red pepper
¼ cup (10 g) mint leaves, finely chopped

Heat 2 tablespoons (30 ml) of the olive oil in a large skillet over medium-high heat. Add the snap peas and cook, stirring occasionally, until crisp-tender and lightly charred, 3 to 5 minutes

Combine the mustard, lemon juice and chives in a small bowl along with a pinch of salt and pepper. Whisk in 2 tablespoons (30 ml) of the olive oil until well blended.

In a large bowl, toss the snap peas with the vinaigrette.

In a food processor, combine the ricotta, remaining teaspoon of olive oil, lemon zest and crushed red pepper. Whip the ricotta until smooth. Remove the mixture from the food processor and fold in the mint leaves.

To serve, smear the ricotta on a platter and top it with the charred snap peas. Serve the snap peas with thick slices of toasted bread or alongside a slice of flatbread or pizza.

tip: Legumes are a great source of nitrogen. Enjoy an early, cool season crop of peas — they are one of spring's most tenacious forces. While they can be cultivated in the summer, their pods yield a crisp sweetness when allowed to mature in cool temperatures.

fresh herb salad with poached marcona almonds

Passels of fresh spring herbs make for an enticing and abundant salad infused with sweet, anisey, peppery notes that are supported by buttery, rich oil-poached almonds. Include the most tender and green leaves to assemble a salad that would perform equally well as an appetizer, accompaniment or palate cleanser.

serves 4

1 small shallot, minced
2 tbsp (30 ml) fresh lemon juice
1 tbsp (15 ml) white wine vinegar
2 tsp (10 g) Dijon mustard Kosher salt and fresh black pepper, to taste
1 cup (240 ml) extra-virgin olive oil, divided
4 oz (113 g) Marcona almonds
1 bunch of fresh chives, chopped
1 cup (40 g) torn fresh flat-leaf parsley
1 cup (40 g) torn fresh dill
1 cup (40 g) torn fresh basil
½ cup (20 g) torn fresh mint
1 small fennel bulb, cored and thinly sliced lengthwise
1 cup (20 g) arugula

In a jar with a lid, combine the shallot, lemon juice, vinegar and mustard. Season with salt and pepper. Close the lid and shake the jar well to mix. Add ½ cup (120 ml) of the olive oil and continue to shake well until the mixture is emulsified.

In a small skillet, heat the remaining ½ cup (120 ml) of olive oil and add the almonds. Cook over low heat until golden, 15 to 20 minutes. Remove the almonds to a paper towel–lined plate and season immediately with salt.

To prepare the salad, combine the herbs, fennel bulb, arugula and almonds, and drizzle them lightly with the dressing.

tip: To proliferate your bounty, try looking into companion planting as a different avenue to laying out your vegetable garden. Planting tall vegetables with shade-loving vegetables can extend your harvest and help you use your space to its fullest capacity. Other groupings may mutually benefit one another in the way of nutrients, flavor and pest repellent. Whether you have a plot, or perhaps grow in pots, companion planting lets you produce freely and intensively — allowing for a truly endless season, ripe with fruition and delight.

mustard-butter roasted radishes with herbs

While I've already admitted my unrelenting affection for raw radishes, roasting them comes in as a curious second appeal. This preparation mellows their bite, and leaves you with a crispy, but juicy pop that is hard to dismiss. Lemon juice and a collection of fresh herbs work to brighten the warmth introduced to the radishes. Serve these radishes as a side dish, or pile them on top of the Spring Flatbreads with Herbed Ricotta (here) for a welcomed rendition.

serves 4

1 lb (454 g) radishes, halved or quartered if very large
1 tbsp (15 ml) extra-virgin olive oil Kosher salt, to taste
¼ cup (56 g) (½ stick) unsalted butter
1 tsp Dijon mustard
1 tsp lemon juice

Minced fresh herbs, such as tarragon, parsley, mint, dill, chives

Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with aluminum foil.

In a medium bowl, drizzle the radishes lightly with the olive oil, tossing to coat, and season well with salt. Arrange the radishes in an even layer on the baking sheet, and roast them in the oven, stirring once halfway through, until the radishes are crisp-tender and browned, 20 to 25 minutes.

Melt the butter in a medium skillet over low heat. Stir in the mustard and lemon juice. Add the radishes and toss to coat. Remove them from the heat and stir in a medley of mixed minced herbs.

tip: The weather has a lot to do with the spiciness of a radish — a hot and dry season will encourage it.

kale & avocado salad with carrot-miso-ginger dressing

Miso is an enjoyable accompaniment to the inherent sweetness of carrots — it generates a buttery, sweetness-enhancing umami. The sharpness of the ginger is balanced by the nutty sesame oil and mellowed with the carrot-miso union. Although a slightly thicker dressing, this is a perfect complement to a bed of robust kale and creamy avocado.

serves 4

¼ cup (60 ml) grapeseed oil (or other neutral oil)
¼ cup (60 ml) rice wine vinegar
1 medium carrot, coarsely chopped
1 tbsp (17 g) white miso
1 (1" [3-cm]) piece ginger, peeled and coarsely chopped
2 tsp (10 ml) sesame oil Kosher salt and fresh black pepper, to taste
1 tbsp (10 g) toasted sesame seeds
1 large bunch of kale, stemmed and coarsely chopped
1 avocado, halved and sliced
1/3 cup (40 g) toasted almonds, coarsely chopped

Make the dressing by adding the oil, vinegar, carrot, miso, ginger and sesame oil to a food processor and processing until very smooth; season to taste with salt and pepper. Stir in the sesame seeds.

In a large bowl, toss the kale, avocado and almonds together. Add a quarter of the prepared carrot dressing, and toss to coat. Add more if desired and serve.

tip: Carrot seed varieties are often divided into categories based on their shape. The easiest and most common variety for home gardeners are Nantes type carrots — they are quick to grow and mature. Also look out for Imperator, Chantenay and Mini varieties.

salt-roasted fingerlings with green goddess dressing

Salt roasting potatoes encases them with a warmth that yields addictively crispy skins and irresistibly creamy innards. Once they're roasted, brush the excess salt from the skins and dip the potatoes in an herby, zippy, green goddess dressing to complete the very portrait of spring.

serves 4

1½ cups (200 g) kosher salt, plus more to taste
2 tbsp (30 ml) extra-virgin olive oil
1½ lbs (680 g) fingerling potatoes
¼ cup (60 ml) buttermilk
1 cup (40 g) fresh flat-leaf parsley
1 cup (40 g) stemmed watercress
½ cup (20 g) fresh basil leaves
3 tbsp (9 g) minced fresh chives
2 tbsp (6 g) chopped fresh tarragon
1 clove garlic
1 tbsp (15 ml) fresh lemon juice
½ cup (110 g) mayonnaise Fresh black pepper, to taste

Preheat the oven to 425°F (218°C).

Stir together the salt and oil in a shallow baking dish. Add the potatoes and rub them with the oil mixture to coat them. Roast them until the flesh is tender and the skins are crisp, 45 to 50 minutes.

Meanwhile, combine the buttermilk, parsley, watercress, basil, chives, tarragon, garlic and lemon juice in a blender or food processor. Blend until smooth, 2 minutes. Add the mayonnaise and blend again until smooth. Season to taste with salt and pepper.

Serve the potatoes hot with a side of green goddess dressing.

(Continues…)


Excerpted from "The Vegetable Gardener's Cookbook"
by .
Copyright © 2019 Danielle Majeika.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Introduction 9

Spring 11

Asparagus with Blood Orange Brown Butter 13

Spicy Roasted Carrot Hummus 14

Radish Tartine with Pistachio-Herb Butter 17

Buttermilk-Fried Scullions with Kimchi Yogurt 18

Arugula & Radish Salad with Scallion Vinaigrette 21

Charred Snap Peas with Chive Vinaigrette & Whipped Ricotta 22

Fresh Herb Salad with Poached Marcona Almonds 25

Mustard-Butter Roasted Radishes with Herbs 26

Kale & Avocado Salad with Carrot-Miso-Ginger Dressing 29

Salt-Roasted Fingerlings with Green Goddess Dressing 30

Shaved Asparagus Salad 33

Fresh Pea Soup with Arugula Salsa Verde 34

Cream of Almond Leek Soup with Frizzled Leeks 37

Asparagus, Spinach & Goat Cheese Frittata 38

Orecchiette with Peas, Pea Greens & Parmesan 41

Spring Flatbreads with Herbed Ricotta 42

Baked Falafel with Pickled Onions & Lemon Tahini Sauce 45

Golden Beet Lemonade 46

Celery-Apple-Cilantro Juice 49

Pea-Mint Sorbet 50

Summer 53

Sesame Heirloom Tomato Salad with Za'atar-Corn Bread Croutons 55

Corn Fritters with Poblano Pesto 56

Shaved Zucchini Salad with Basil & Olives 59

Smoky Baba Ghanoush 60

Grated Tomato Vinaigrette on a Bed of Greens 63

Green Bean Tempura with Lemon Wasabi Mayonnaise 64

Quick Curry Pickled Cucumbers 67

Tomatillo-Strawberry Salad 68

Fresh Tomato Sauce 71

Chipotle Tomato Jam 72

Blistered Green Beans with Green Romesco 75

Peperonata 76

Cherry Tomato Confit with Shallot & Garlic 79

Lemony Zucchini Coins with Brown Butter Bread Crumbs 80

On-Hand Hot Sauce 83

Open-Faced Tomato Sandwich with Rosemary-Marinated Feta 84

Grilled Pizza with Herby Pesto 87

Tomato Cobbler with Gruyere-Chive Biscuits 88

Spicy Summer Soba Salad 91

Stuffed Poblanos with Farro & Pinto Beans 92

Cucumber-Pear Soda with Ginger & Mint 95

Lemon-Poppy Seed Zucchini Loaf Cake 96

Blackberry-Corn Crisp 99

Autumn 101

Ginger-Roasted Carrots with Carrot-Top Gremolata 103

Coconut Milk-Braised Collard Greens 104

Blackened Red Cabbage with Lemon-Caraway Butter 107

Tuscan Kale Chips 108

Ember-Roasted Beets & Their Greens with Calabrian Chili Aioli 111

Brussels Sprouts Salad with Candied Walnuts & Pears 112

Coriander-Roasted Broccoli with Ginger-Miso Yogurt 115

Butternut Squash Maple Butter 116

Baked Sweet Potato Wedges with Maple-Chipotle Mayonnaise 119

Roasted Tomato Risotto 120

Swiss Chard Gratin 123

Beans & Greens 124

Whole Eggplant Parmesan 127

Autumn Slow Cooker Minestrone with Kale, Butternut Squash & Cranberry Beans 128

Butternut Squash Galette with Caramelized Onions & Blue Cheese 131

Swiss Chard Tacos with Chili-Lime Pepitas & Queso Fresco 132

Butternut Squash Ice Cream with Coconut & Lemongrass 135

Winter 137

Roasted Cauliflower with Olives & Capers 139

Roasted Beet Dip with Walnuts, Dill & Horseradish 140

Burnt Parsnips with Harissa-Spiced Maple Syrup 143

Fried Sunchoke Chips with Lemon-Thyme Salt 144

Celery Leaf Pesto 147

All-Purpose Vegetable Stock 148

Roasted Red Onions with Balsamic & Rosemary 151

Curry-Honey Roasted Winter Vegetables 152

Celery Root & Apple Slaw 155

Seared Cauliflower Potato Soup with Capers & Bread Crumbs 156

Turnip Soup with Leeks, Potato & Cheddar-Seallion Frico 159

Double Celery Soup with Salted Yogurt & Pesto 160

Baked Whole-Wheat Orzo with Brussels Sprouts & Fontina 163

Parmesan-Baked Parsnip Gnocchi with Marinara 164

Parsnip Cake with Rosemary-Maple-Tahini Glaze 167

Thank You 169

A Portrait of the Artist as a Young Woman 170

Index 171

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