For the Love of Vegetables
March 9, 2008 • Vegetables
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.