In this illuminating collection, you'll find a different vegetable
dish for every day of the year. Rustic and elegant, simple and complex,
classic and contemporary, these 365 recipes will inspire you to put
seasonal vegetables on every menu.
From tomato-topped bruschetta in summer to creamy scalloped potatoes in
winter, roasted asparagus in spring to maple-glazed acorn squash in
fall, there are hundreds of recipes here to tempt both the cook and the
diner. Whether a weeknight supper or a special-occasion dinner, every
dish from January to December focuses on what is fresh, seasonal, and
delicious.
Bursting with color, texture, and flavor, vegetables reflect the
changing seasons better than any other type of food. In spring, such
brightly flavored dishes as new potatoes with peas or grilled artichokes
with lemon aioli are welcome after the cold months of winter. Come
summer, menus regularly fill with golden corn fritters or puffy corn
soufflés, sautéed or grilled red and yellow sweet peppers, and tomatoes
in countless guises. When the cool days of autumn set in, cooks slip
winter squashes into the oven and stir mixed-vegetable braises on the
stove top. With the advent of winter, dishes such as Brussels sprouts
with chestnuts, creamy scalloped potatoes, and braised fennel with
saffron become candidates for the season's holiday tables.
Williams-Sonoma Vegetable of the Day brings together 365 seasonal
recipes, one for every day of the year, in this attractive, practical
volume. Each of the 12 chapters opens with a colorful monthly calendar
that provides an at-a-glance view of the dishes included. From January
to December, you'll find recipes that suit every occasion, from a
weekday family supper or a summer backyard barbecue to a celebratory
dinner, and that fit every schedule, from quick sautés to slow braises.
Each recipe is accompanied with a note that might describe seasonings or
unusual ingredients or offer serving suggestions, ideas for variations
and garnishes, or other helpful tips. Many of the recipes are
illustrated with full-color photographs to guide you as you cook.
But vegetables are more than just great seasonal markers. They are also
nutrition superstars, and we all know that we should be eating more of
them. This book is packed with inspired recipes that promise to help you
do just that. It will encourage you to try vegetables that you have
always passed up because you didn't know how to prepare them, and it
will give you new ideas on how to cook old favorites. So, go ahead and
open this year-long celebration of vegetables and start cooking.
