A Girl and Her Greens电子书

Contents

Acknowledgments

Introduction

Put a Spring in Your Step

Crushed Spring Peas with Mint

Snap Pea Salad

Braised Peas and Little Gem Lettuce

Ramps with Fried Eggs

Pot-Roasted Artichokes with White Wine and Capers

Boiled Asparagus with Ramp Béarnaise Sauce

Clarified Butter

Spring Egg Drop Soup

Watercress Soup with Spring Garlic

Asparagus Quiches with Mint

Roasted Young Onions with Sage Pesto

The Humble Potato

Boiled Potatoes with Butter and Mint

Salt-Crusted Potatoes with Herbed Vinegar

Hasselback Potatoes with Lardo and Rosemary

Patatas Bravas

Potato Soup with Garlic and Parsley

Top to Tail

Whole Pot-Roasted Cauliflower with Tomatoes and Anchovies

Roasted Carrots with Carrot-Top Pesto and Burrata

Roasted Whole Tokyo Turnips

Swiss Chard (Leaves and Stems) with Marjoram

Boiled Beets, Stems, and Greens

Satisfying Salads

Bitter Leaves with Pomegranate and Grilled-Vegetable Vinaigrette

Greek Salad

Salad Sandwiches

Steamed and Raw Radish Salad with Kimchi and Sesame

Roasted Cauliflower and Grain Salad with Pistachios and Pomegranate

Bean and Mushroom Salad

Roasted and Raw Fennel Salad with Blood Orange and Bottarga

Summer, Lovely Summer

If-It-Ain’t-Broke Eggplant Caponata

Eggs in Pipérade

Piedmontese Peppers with Tomato, Basil, and Anchovy

Summery Ribollita

Stewed Zucchini with Basil

Zucchini Bread

Corn Soup with Cream and Chanterelle Mushrooms

Corn Pudding

Vegetable Pastas, Polenta, Pastries, and Friends

Fresh Egg Pasta

Tagliatelle with Asparagus and Parmesan Fonduta

Pappardelle with Chanterelle Mushrooms

Swiss Chard Cannelloni

Lumaconi Stuffed with Summer Vegetables

Kale Polenta

Sweet-Corn Polenta

Butternut Squash Polenta

Focaccia

Focaccia Topping #1: Butternut, Sage, and Chiles

Focaccia Topping #2: Potatoes, Red Onion, and Thyme

Mushroom Pies with Swiss Chard

Butternut Squash-Coconut Tart

Broccoli Raab Morning Buns

A Little Beast Goes a Long Way

Sweet Potatoes with Bone Marrow, Chile, and Maple Syrup

Broccoli with Bacon

Braised Collards with Bacon, Vinegar, and Chiles

Steamed Eggplant with Ground Pork and Thai Basil

Cabbage-Stuffed Cabbage

Roasted Mushrooms with Pancetta, Pine Nut Breadcrumbs, and Goat Cheese

Chilly Weather Treats

Winter-Squash Pancakes with Squash Syrup and Pecan Butter

Spiced Pecan Butter

Roasted Treviso with Breadcrumbs and Gorgonzola

Dosa with Curried Cauliflower and Yogurt

Curried Cauliflower with Peas

Curried Parsnip Soup

Slow-Roasted Leeks with Walnut Breadcrumbs

Buttery, Not-Quite-Mushy Brussels Sprouts

Roasted Carrots with Garlic Confit and Thyme

Spiced Carrots with Yogurt

Vegetable Crisps with Red Za’atar

Vegetables and Cream (a Love Affair)

Jansson’s Temptation

Morels with Madeira Cream on Toast

Creamed Spinach

Sweet Corn Ice Cream with Butterscotch

Three Vegetable Juices

My Favorite Green Juice

Carrot-Orange Juice with Ginger and Cilantro

Beet-Apple Juice

Sauces, Dressings, Pickles, and Friends

Cabbage Kimchi

Giardiniera

Spicy Dill Pickles

Piccalilli

Carrot Top Pesto

Kale Puree

Grilled-Vegetable Vinaigrette

Salad Cream

Simple Lemon Dressing

Red Za’atar Spice

My Garam Masala

Simple Tomato Sauce

Simple Beans

Simple Chicken Stock

Caramel Popcorn with Nuts

Index

About the Author

Also by April Bloomfield

Credits

Copyright

About the Publisher