Vegetable of the Day by Kate McMillan is my newest cookbook, and it is by Williams-Sonoma so you know it has to be good! There truly is a vegetable recipe for every day of the year! Not surprisingly, there are 12 chapters titled by the month, and each one begins with a full spread calendar and a recipe selection for each day. What I particularly like about the calendar presentation is that the recipes are selected to incorporate vegetables that are currently fresh in the market or are traditionally used at that time of the year. You can expect to find new potatoes with peas in the Spring and winter squashes in Autumn. Each recipe has side notes that sometimes include substitute ideas for some of the herbs or even the vegetables. There are serving suggestions and real cooking lessons done nicely in snippets that relate to the recipe at hand. You may find a little history lesson, party idea, or an additional recipe in the side bar that enhances the flavor of the main one! The photography by Erin Kunkel is exquisite and makes the dishes shown irresistible. There are about 6 pages of photos per month, and I do wish there were more. I tend to judge recipes by the photo more than by simply reading the ingredients. I think this is how I get to know a cookbook. Once I’ve tried a few of the photographed recipes and am satisfied with the results, the photos are less important to me. In any case, there are enough tempting photos to get started in this cookbook. You will find that the index at the back is well designed, as the recipes are listed by ingredient and then again by type. So, if you find you have an oversupply of green beans, you can find 14 options listed under “green beans”! Or if you are interested in creating an Asian-style dish, there are 20 to choose from. I particularly like this part of the index because there are nearly 50 recipes listed under Main Dishes, and that is like every vegetarian’s dream! I’m sure you will love this recipe I am sharing from this great vegetable cookbook by Williams-Sonoma called Vegetable of the Day by Kate McMillan. Here’s how it goes: Courtesy of Williams-Sonoma Vegetable of The Day © 2012 by Weldon Owen Inc. in collaboration with Williams-Sonoma, Inc. Reprinted with publisher permission.
Summer Beans with Lemon and Almonds
“Celebrate summer’s bounty with this colorful bean salad, a perfect companion to grilled meat or seafood and a welcome dish on a barbeque or picnic table. You can blanch and marinate the beans in advance; top with the almonds just before serving.”
- 1/4 cup almonds
- 1/2 lb. green beans trimmed
- 1/2 lb. yellow wax beans, trimmed
- Ice water
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh tarragon
- Grated zest and juice from one lemon
- Salt and freshly ground pepper
Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and toast until lightly browned and fragrant, about 10 minutes. Pour onto a cuttin board and let cool. Coarsely chop the nuts. Cut the beans in half on the diagonal, if desired. Bring a large saucepan of lightly salted water to a boil. have ready a large bowl of ice water. Add the beans to the boiling water and cook just until tender, 3-4 minutes. Drain the beans and transfer to the ice water to cool. Drain well and put in a large bowl. Add the oil, tarragon, and lemon zest and juice to the beans. stir to mix well, then season with salt and pepper. Transfer the dressed beans to a platter, top with the almonds, and serve.
Serves: 4 Visit this link if you have interest in purchasing Williams-Sonoma Vegetable of the Day cookbook by Kate McMillan.