• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

For the Love of Vegetables

March 9, 2008 | Vegetables

I know what you’re thinking – another lecture on why should eat more vegetables. They’re good for you, they fight cancer, they help you maintain your weight, and so on. But the real challenge is that most people are bored with vegetables. The same old preparation of boil or steam and add butter is only interesting for so long! You might be asking yourself, where’s the real flavor? And for many, the sheer challenge of knowing the proper way to cook a wide variety of vegetables can be daunting.

Fortunately, there are a few really great cookbooks out there that deliver it all – information about vegetables, seasonal guides, cooking techniques, and recipes packed with flavor. Browse these titles at your local bookstore and invest in one or two as a reference guide and you’ll not only be eating vegetables with every meal, you’ll be experimenting with different vegetables and savoring new flavors. Here are some of my favorites and a recipe.

  • Vegetable Love, Barbara Kafka
  • Vegetables, James Peterson
  • How to Cook Everything Vegetarian, Mark Bittman
  • Vegetarian Cooking for Everyone, Deborah Madison
  • World Vegetarian, Madhur Jaffrey

Asian Style Sugar Snap Pea Stir Fry

3/4 pound sugar snap peas, stems removed
1 tablespoon butter
1 teaspoon sesame oil
1 teaspoon minced ginger
1 clove garlic, minced
1/4 cup cashews, toasted

Bring a large pot of water to boil. Cook peas until barely cooked, about 3 minutes. Drain. While peas are cooking, heat oil and butter over medium high heat in a large skillet. Add ginger and garlic and cook for 1 minute, stirring so it doesn’t burn. Add peas to skill and cook for 2 minutes more or until peas are tender crisp, stirring frequently. Pour peas into a serving dish and top with cashews. Serve immediately.

Leave a Reply

About Michele

My Cookbooks


Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • atticus-tuna-tartare
  • union station denver stoic and genuine lobster roll
  • steubens blackened chicken club
  • opus restaurant denver
  • mccormick and schmicks lobster salad
  • populist-bacon-and-eggs
  • stoic and genuine denver oysters-1

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans bechamel beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate Christmas cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting rosemary salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini


Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger


Other Stuff

Cooking with Michele

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School