Veg Forward
Susan Spungen, a cook, food stylist (remember the movies, Julie and Julia and Eat, Pray, Love?) and recipe developer, celebrates the beauty of vegetables in all seasons in her book Veg Forward. The focus is on seasonal ingredients, with chapters dedicated to each season: farro bowls with nettle sauce for spring, zucchini and squash blossom quesadillas for summer, collard wraps with pinto beans and cheese for fall, and veggie Bolognese for winter. Spungen believes in the power of recipes as guides, not rigid rules. She encourages readers to trust their intuition and experiment with flavors, adding exciting ingredients like Jimmy Nardello peppers and Tardivo radicchio to her cooking. Whether you're a vegetarian or simply love vegetables, this book will inspire you to bring veggies to the forefront of your plate. This cookbook promises to be a vegetable-forward delight that will appeal to all who appreciate the goodness of vegetables.
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The Benefits
Read the cookbook to know:
- How seasonal vegetables, fruit, and other ingredients boost lighter recipes
- Recipe tweaks to match ingredients and fresh produce
- The underlying health and nutritional value of eating more plants
