We’re all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you’ll learn nearly 40 ways to cook potatoes and 30 ways with broccoli. But you’ll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolour illustrations, and full-colour recipe photography.
The inspirational, modern recipes showcase vegetables’ versatility in everything from sides to mains: You’ll discover how to make the perfect grilled corn—and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled—and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy—and irresistibly tempting—to eat more veggies every day.
Edamame and Spicy Peanut Noodle Bowls
Total time: 45 minutes
- For the peanut sauce: Heat oil in medium saucepan over medium heat until shimmering. Add Thai chiles, garlic, ginger, and curry powder and cook until fragrant, about 30 seconds. Stir in water, peanut butter, vinegar, soy sauce, and sugar and bring to simmer. Cook, stirring occasionally until thickened slightly and flavours meld, about 2 minutes. Adjust consistency as needed with additional water; set aside off heat.
- For the noodles: Combine carrots and vinegar in small bowl; set aside. Cover noodles with very hot water in large bowl and stir to separate. Let noodles soak until softened, pliable, and limb but not fully tender, about 20 minutes. Drain noodles.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-heat until just smoking. Add edamame and cook until spotty brown but still bright green, about 2 minutes. Transfer to bowl. In now empty skillet, heat remaining 2 tablespoons oil over medium heat until shimmering, add drained noodles, 1 1/4 cups water, and 1/2 cup peanut sauce and cook until sauce has thickened slightly and noodles are well coated and tender, about 1 minute.
- Divide noodles among individual serving bowls, then top with carrots, edamame, and cabbage. Drizzle with remaining peanut sauce, sprinkle with peanut and basil and serve with lime wedges.
Recipe reprinted with permission from America’s Test Kitchen.