Eat Greens: Seasonal Recipes to Enjoy in Abundance

I’m always on the lookout for new and interesting recipes that use greens. Thanks to the huge health-boost they offer any diet, including them consistently is important. And sometimes, they can get a little boring. The most nutritious greens tend to be a little bitter with limited cooking options. So this cookbook really caught my interest. If you’re not used to fixing and preparing greens for you or your family, this cookbook is a great place to start. Using this book you’ll learn how to select the best greens and green vegetables. Then you can try a few different ways to fix them. For persons more familiar with this part of cuisine, I’d recommend getting the book from library. You may already be past most of the combinations presented. Due to this fact, you may want to look for a few recipes to add to your repertoire rather than giving up precious permanent place on your book shelf. “Eat Greens” is a fabulous choice for getting started. You’ll discover the most famous ways to prepare and serve greens. Many of the recipes are manageable versions of very classic combinations. A few recipes will take you further afield. One of those selections got a great review at my home. Whether you find it at the farmer’s marker or the grocery store many people are intimidated by celery root or celeriac. Yes, it does look odd. In most cases it’s not something you’d fix and eat solo. Celery root is a great combination vegetable, however. Consider it’s high in fiber and other nutrition, and this strange-looking item is definitely one you want to learn how to incorporate into your meals. Celery Root and Cabbage Slaw Makes 6-8 servings 1 celery root (about 1 pound) trimmed, peeled, and finely shredded (about 3 cups) ½ small head green cabbage, thinly shredded (about 2 cups) 2 carrots, peeled and finely shredded (about 2 cups) ½ cup finely chopped fresh flat-leaf parsley 2 tablespoons fresh lemon juice Salt and freshly ground plack pepper 2 tablespoons mayonnaise 2 tablespoons cider vinegar ¾ safflower or canola oil ¼ teaspoon ground paprika Flat-leaf parsley springs, for garnish. 1. Put the celery root, cabbage, carrots, and parsley in a large bowl. Sprinkle with lemon juice and season generously with salt and pepper. Toss well. 2. In a small bowl, mix the mustard and mayonnaise together. Stir in the vinegar. When incorporated, whisk the oil into the mixture until the dressing is cream and all of the oil has been emulsified. 3. Pour the dressing over the vegetables and toss well. Add the paprika and toss. Taste and adjust seasonings if necessary. Serve chilled or at room temperature, garnished with parsley springs. If you refrigerate the slaw for several hours need to refresh it with a sprinkling of lemon juice before serving. This recipe is just one example of how easily and naturally you can incorporate additional and interesting items into your regular meals. Variety improves the nutrition provided and also just makes meals more interesting. Enjoy! Heidi Sue