Vegetable Revelations: Inspiration for Produce-Forward Cooking

The James Beard Award-winning chef of Miller Union in Atlanta makes eating more vegetables more interesting with this collection of recipes targeted at cooks—and eaters—who enjoy flavors from a wide range of cultures.

With the practicality that years of restaurant experience have given him, Steven Satterfield begins with a collection of pantry items and core recipes that he calls for throughout the rest of the book. Spice blends, stocks, condiments, dressings, toppings, and other flavor bombs all have multiple roles to play in Satterfield’s recipes.

Plus, you can easily put them to work on the fly: splash that lime tahini sauce on some roasted carrots; sprinkle Satterfield’s mole crunch on a baked potato or grilled corn.

The full-blown recipes are arranged either by the part of the plant you’re using or by type of plant, in chapters called

• Roots
• Leaves
• Stalks
• Brassicas
• Legumes
• Nightshades
• Cucurbits
• Mushrooms

Poultry, meat, and fish do make an occasional appearance, but they’re scarce. And honestly, the recipes that caught our attention didn’t really feature them. 

Consider:

• Fragrant beets and cherries with cashew butter
• Caramelized sunchokes with Meyer lemon
• Dandelion pappardelle
• Grilled okra “ribs” with chipotle mayo
• Cauliflower salad with celery, dried apricots, and pistachios
• New potatoes with coconut-cilantro chutney
• Watermelon with tamarind and labneh

As with many chef-originated books, you’ll want a well-stocked pantry to make the most of this book, but you’ll also reap the rewards of that investment.

Hardcover. Color photographs throughout.