Totally Veggies Resource Guide
Filled with recipes and advice for preparing delicious vegetable dishes using basic cooking techniques, this full-color resource book is designed to help you make eating vegetables a family affair. Recipes are provided for leafy green veggies, orange veggies, cruciferous veggies, and vegetable medleys.
Why eat vegetables; making vegetables a family affair; buying good-quality produce at the market; handling produce safely; preparing veggies using simple cooking techniques; and recipes for leafy green veggies (Sweet and Sour Leafy Green Salad, Green Surprise Dip, Spinach Blueberry Waldorf Salad, Sautéed Kale with Orzo, Spinach Skillet, Chard Cheese Bake, Swiss Chard Lasagna, Mustard Green Gratin, Caldo Verd, Roasted Beet and Green Salad), orange veggies (Butternut Squash and Roasted Apple Soup, Marinated Carrots, Sesame Carrots, Carrots and Tuna Bites, Pumpkin Custard, Apple Glazed Sweet Potatoes, Butternut Bisque, Marcia’s Black Bean Sweet Potato Burritos), cruciferous veggies (Roasted Garlic Cauliflower; Brussels Sprouts with Bacon and Onions; Asian Coleslaw; Broccoli, Bean, and Bowtie Pasta Salad; Smothered Greens), and vegetable medley (Vegetable Chunk Salad, Vegetable Salsa, Mexi-Italian Salsa, Strawberry Salsa, Eggplant Dip—Baba Ganoush)
Claudia Mincemoyer, Ph.D.