“Getting your greens” is no longer a burden. These days we’re in a veritable vegetable paradise, as chefs and writers are constantly exploring new ways to highlight our panoply of roots, leaves, stems, and stalks. Take Cara Mangini’s new tome, The Vegetable Butcher, nominated for a 2017 James Beard Book Award in Vegetable Cooking. True to the title, Mangini gives veggies the full breakdown treatment, guiding readers through proper prep and technique for each type of vegetable, and offering unusual twists that think far outside the typical farm-to-table box, such as this swiss chard crostata. Mangini mixes the garlic-laced chard into a cheesy, eggy filling, encircling it with a homemade fennel seed crust. Get the recipe and give it a try tonight.
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Learn more about the 2017 James Beard Awards.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
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