Fast, Fresh & GreenMore Than 90 Delicious Recipes for Veggie Lovers

Fast

, Fresh

& G

reen

Mid

dleton

By susie Middleton

Photographs by Ben Fink

Learn the three secrets of cooking delicious, quick vegetables

from Fine Cooking ’s Vegetable Queen, Susie Middleton. You will

become a better cook—and happily eat more veggies!

$24.95 U.S.

With more than 90 of the choicest recipes for

vegetables, Fast, Fresh & Green teaches you

how to prepare fresh vegetables that are so deli-

cious you’ll be tempted to start skipping meat

altogether. Learn the secrets of quick-braising

and perfectly grilled vegetables. The special walk-

away sautéing method allows you to leave the

kitchen while your veggies sweeten and cara-

melize. Throw together a 15-minute stir-fry any

night of the week or show off your new tricks for

roasting at family get-togethers.

Soon you’ll know how to throw together lus-

cious Silky Braised Fennel in Pink Sauce, perfect

over pasta, or easy Sautéed Sugar Snaps with

Salami Crisps. Nothing tastes better on a hot night

than fresh, crisp, Cucumber Salad with Greek Yogurt,

Lime, and Honey. Kids love Roasted Broccoli Flo-

rets with Two Dipping sauces because nothing

says “fun” at the dinner table like multiple (quick!)

condiments. Trick out your Brussels sprouts, green

beans, or artichokes with rosemary and pancetta.

Or opt to go meatless entirely: 75 percent of the

recipes in this book are 100 percent vegetarian.

Fast, Fresh & Green encourages you to substi-

tute one vegetable for another, explore different

flavors, and use what you’ve got laying around.

Organized by eight simple techniques, using

everyday ingredients and equipment you already

own, Fast, Fresh & Green will guide you like a

friend with undying enthusiasm for veggies to-

ward becoming comfortable and creative with

your greens.

Susie Middleton is a chef, recipe developer,

food writer, and longtime executive edi-

tor of Fine Cooking magazine. She lives in

Connecticut.

Ben Fink is a New York–based photographer.

PH

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ON

Cover design by Jessica Hische

www.chroniclebooks.com

fast fresh green_CVR.indd 1 11/18/09 10:41:47 PM

C h a p t e r 4 : q u i C k- b r a i S i n g 7 3

braised Fingerlings with Rosemary and Mellow Garlic

Fingerlings. Just the name of these potatoes tickles me, and then there’s that great

knobby shape. They’re fun to cook with, and because they’re relatively high in starch,

braising is a great way to treat them. The starch helps them to brown up quickly in the

pan, but the braising liquid keeps their fluffy texture from drying out.

2 tBsp extra-virgin olive oil

8 large garlic cloves, each peeled and cut crosswise into 2 or 3 pieces

½ tsp kosher salt, and more as needed

12 oz/340 g small fingerling potatoes, halved lengthwise

½ cup/120 ml low-sodium chicken Broth, and more if necessary

1 tBsp unsalted Butter

2 tsp finely chopped fresh rosemary

freshly ground Black pepper

½ to 1 tsp sherry vinegar

 In a 10-in/25-cm straight-sided sauté pan with a lid, heat the olive oil over medium heat,

add the garlic, and sauté just until the oil becomes fragrant, 2 to 3 minutes. Sprinkle

the salt over the bottom of the pan and arrange the potato halves, cut side down, in

the pan among the garlic. Cover the pan loosely, leaving the lid partially askew to let a

little steam escape, and cook until the bottoms of the potatoes are nicely browned, 7 to

9 minutes. (Move the pan around occasionally for even browning.)

Pour in the broth (it will sputter a bit), partially cover again, and reduce the heat

to maintain a gentle simmer. Cook, without stirring, until the broth reduces to 1 or

2 Tbsp, 5 to 7 minutes. Pierce a potato with a paring knife. It should be just tender.

(If not, add 1/4 cup/60 ml cup of broth or water to the pan, partially cover, bring to

a simmer, and cook until reduced to 1 or 2 Tbsp. Check again.) Add the butter and

rosemary to the pan and stir the vegetables. Cook until the butter has melted and

the rosemary has softened a bit and released its aroma, 1 to 2 minutes. As the butter

melts, stir and scrape the bottom of the pan to incorporate any browned bits. Season

the potatoes with a little more salt and pepper, and season with sherry vinegar to

taste. Transfer the vegetables to a serving dish and stir and scrape out any remaining

pan sauce over them. Serve warm.

Serves 3 to 4

1

2

FastFreshGreen_INT.indd 72-73 11/18/09 10:35:30 PM

C h a p t e r 4 : q u i C k- b r a i S i n g 7 3

braised Fingerlings with Rosemary and Mellow Garlic

Fingerlings. Just the name of these potatoes tickles me, and then there’s that great

knobby shape. They’re fun to cook with, and because they’re relatively high in starch,

braising is a great way to treat them. The starch helps them to brown up quickly in the

pan, but the braising liquid keeps their fluffy texture from drying out.

2 tBsp extra-virgin olive oil

8 large garlic cloves, each peeled and cut crosswise into 2 or 3 pieces

½ tsp kosher salt, and more as needed

12 oz/340 g small fingerling potatoes, halved lengthwise

½ cup/120 ml low-sodium chicken Broth, and more if necessary

1 tBsp unsalted Butter

2 tsp finely chopped fresh rosemary

freshly ground Black pepper

½ to 1 tsp sherry vinegar

 In a 10-in/25-cm straight-sided sauté pan with a lid, heat the olive oil over medium heat,

add the garlic, and sauté just until the oil becomes fragrant, 2 to 3 minutes. Sprinkle

the salt over the bottom of the pan and arrange the potato halves, cut side down, in

the pan among the garlic. Cover the pan loosely, leaving the lid partially askew to let a

little steam escape, and cook until the bottoms of the potatoes are nicely browned, 7 to

9 minutes. (Move the pan around occasionally for even browning.)

Pour in the broth (it will sputter a bit), partially cover again, and reduce the heat

to maintain a gentle simmer. Cook, without stirring, until the broth reduces to 1 or

2 Tbsp, 5 to 7 minutes. Pierce a potato with a paring knife. It should be just tender.

(If not, add 1/4 cup/60 ml cup of broth or water to the pan, partially cover, bring to

a simmer, and cook until reduced to 1 or 2 Tbsp. Check again.) Add the butter and

rosemary to the pan and stir the vegetables. Cook until the butter has melted and

the rosemary has softened a bit and released its aroma, 1 to 2 minutes. As the butter

melts, stir and scrape the bottom of the pan to incorporate any browned bits. Season

the potatoes with a little more salt and pepper, and season with sherry vinegar to

taste. Transfer the vegetables to a serving dish and stir and scrape out any remaining

pan sauce over them. Serve warm.

Serves 3 to 4

1

2

FastFreshGreen_INT.indd 72-73 11/18/09 10:35:30 PM

C h a p t e r 9 : S t i r - F ry i n g 1 6 1

Stir-Fried baby bok Choy with Golden Garlic and Silky Sauce

Lovely little heads of baby bok choy make beautiful and tasty stir-fries. I like this vegetable

so much that I’ve included two recipes for it in this book (see Cider-Braised Baby Bok Choy

and Golden Apples on page 63), even though it isn’t always as available as I wish it was.

One tricky thing about buying baby bok choy, though, is that the little heads vary a lot in

size. It’s worth your time to pick through them at the store with two goals in mind: Choose

heads that are close in size to each other, and choose the smallest heads. Then, weigh them

to be sure you’ve got close to 12 oz/340 g.

Prepping the bok choy will take you a few minutes, but after that, the recipe comes

together very quickly and easily. The garlic chips brown as the bok choy cooks, and

with the mellow complement of oyster sauce, this recipe is a winner. For a party, I’d

serve these with grilled salmon. But this is another recipe with such deep flavor that it

would make a veggie-lover like me happy with just some basmati rice alongside.

12 oz/340 g BaBy Bok choy (3 to 4 heads, each 6 to 7 in/15.25 to 17.75 cm long

and 2 in/5 cm wide)

1 tBsp oyster sauce

1 tBsp low-sodium chicken Broth

½ tsp cornstarch

2 tBsp peanut oil

2 large or extra-large garlic cloves, sliced very thinly crosswise

½ tsp kosher salt

Cut the bok choy lengthwise into quarters if small (3 oz/85 g), and into six pieces if

larger (4 oz/170 g). Wash them well by swishing them in a bowl of tepid water, and

spin them dry. Put aside a serving dish on your counter.

In a small bowl, combine the oyster sauce, broth, and cornstarch.

In a large (12-in/30.5-cm) nonstick stir-fry pan, heat the peanut oil over medium heat.

When the oil is hot (it will loosen up), add the garlic slices and break them up. Cook,

stirring, just until fragrant, about 30 seconds. Add the bok choy to the pan. Season

with the salt and turn the heat up to high. Using tongs, toss the bok choy with the oil

to coat and to distribute the garlic slices.

Cook, rotating and turning the bok choy with tongs and spreading it out so that all of

the stems have some contact with the pan as they cook, and so that the garlic doesn’t

all gather on the bottom of the pan, until all of the bok choy stems are browned in parts

(the leaves will be wilted and browned), 9 to 12 minutes. Remove the pan from the heat

and, using a silicone spatula, immediately stir the sauce as you pour it into the pan. As

soon as the sauce thickens and begins to coat the vegetables, transfer the bok choy and

the sauce to the serving dish.

Serves 3

1

23

4

FastFreshGreen_INT.indd 160-161 11/18/09 10:36:49 PM

C h a p t e r 9 : S t i r - F ry i n g 1 6 1

Stir-Fried baby bok Choy with Golden Garlic and Silky Sauce

Lovely little heads of baby bok choy make beautiful and tasty stir-fries. I like this vegetable

so much that I’ve included two recipes for it in this book (see Cider-Braised Baby Bok Choy

and Golden Apples on page 63), even though it isn’t always as available as I wish it was.

One tricky thing about buying baby bok choy, though, is that the little heads vary a lot in

size. It’s worth your time to pick through them at the store with two goals in mind: Choose

heads that are close in size to each other, and choose the smallest heads. Then, weigh them

to be sure you’ve got close to 12 oz/340 g.

Prepping the bok choy will take you a few minutes, but after that, the recipe comes

together very quickly and easily. The garlic chips brown as the bok choy cooks, and

with the mellow complement of oyster sauce, this recipe is a winner. For a party, I’d

serve these with grilled salmon. But this is another recipe with such deep flavor that it

would make a veggie-lover like me happy with just some basmati rice alongside.

12 oz/340 g BaBy Bok choy (3 to 4 heads, each 6 to 7 in/15.25 to 17.75 cm long

and 2 in/5 cm wide)

1 tBsp oyster sauce

1 tBsp low-sodium chicken Broth

½ tsp cornstarch

2 tBsp peanut oil

2 large or extra-large garlic cloves, sliced very thinly crosswise

½ tsp kosher salt

Cut the bok choy lengthwise into quarters if small (3 oz/85 g), and into six pieces if

larger (4 oz/170 g). Wash them well by swishing them in a bowl of tepid water, and

spin them dry. Put aside a serving dish on your counter.

In a small bowl, combine the oyster sauce, broth, and cornstarch.

In a large (12-in/30.5-cm) nonstick stir-fry pan, heat the peanut oil over medium heat.

When the oil is hot (it will loosen up), add the garlic slices and break them up. Cook,

stirring, just until fragrant, about 30 seconds. Add the bok choy to the pan. Season

with the salt and turn the heat up to high. Using tongs, toss the bok choy with the oil

to coat and to distribute the garlic slices.

Cook, rotating and turning the bok choy with tongs and spreading it out so that all of

the stems have some contact with the pan as they cook, and so that the garlic doesn’t

all gather on the bottom of the pan, until all of the bok choy stems are browned in parts

(the leaves will be wilted and browned), 9 to 12 minutes. Remove the pan from the heat

and, using a silicone spatula, immediately stir the sauce as you pour it into the pan. As

soon as the sauce thickens and begins to coat the vegetables, transfer the bok choy and

the sauce to the serving dish.

Serves 3

1

23

4

FastFreshGreen_INT.indd 160-161 11/18/09 10:36:49 PM

C h a p t e r 1 0 : g r i l l i n g 1 8 9

Grilled eggplant “Sandwiches” with Goat Cheese, Sun-Dried tomatoes,

and Fresh Herbs

Over the years, I’ve made lots of versions of these grilled eggplant sandwiches, and

everyone loves them. You can tuck a few into a spinach or arugula salad or serve them

with grilled lamb. Remember one tip about grilling eggplant: It browns up fairly quickly

on the outside, and tends not to cook through. The best solution to this problem is,

after removing the slices from the grill, to stack and wrap them in a foil pouch for 10 or

15 minutes, and the residual heat will finish cooking them. The flesh will be tender and

silky, as it should be. Eggplant skin doesn’t bother me, but if it annoys you, score the skin

with a fork before slicing or use a vegetable peeler to peel away alternating lengthwise

strips of skin. Leaving some skin will help hold the slices together after cooking.

1 lB/455 g italian eggplant (about 2)

3 tBsp extra-virgin olive oil

½ tsp plus ⅛ tsp kosher salt

4 oz/115 g fresh goat cheese, at room temperature

2 tBsp orange juice

2 tBsp chopped drained oil-packed sun-dried tomatoes

aBout 20 small fresh Basil and/or mint leaves

Preheat a gas grill to medium-high. Trim the ends of the eggplant and slice it across

into 3/8-in/9.5-mm slices. (You will have about 20 to 24 slices). Arrange the slices on a

baking sheet and brush both sides with the olive oil. Sprinkle the 1/2 tsp salt over both

sides, too.

Put the slices directly on the grill, close the lid, and cook until nicely marked or

browned on both sides, 4 to 6 minutes per side. Transfer the eggplant to a plate or

tray and arrange the slices in stacks of 4 or 5 slices close together. Cover the plate

with aluminum foil (or wrap the stacks in a foil pouch). Let sit for 10 to 15 minutes.

The eggplant will finish cooking through.

Meanwhile, in a small bowl, combine the goat cheese, orange juice, sun-dried

tomatoes, and the 1/8 tsp salt. Mash together until thoroughly combined.

Unwrap the eggplant and arrange half of the slices (choose the biggest ones for the

bottom of the sandwich) on a board or tray. Spoon some of the goat cheese mixture

on each slice. Top each with two herb leaves and another eggplant slice.

Yie lds 10 to 12 sandwiches; serves 4

1

2

3

4

FastFreshGreen_INT.indd 188-189 11/18/09 10:37:25 PM

C h a p t e r 1 0 : g r i l l i n g 1 8 9

Grilled eggplant “Sandwiches” with Goat Cheese, Sun-Dried tomatoes,

and Fresh Herbs

Over the years, I’ve made lots of versions of these grilled eggplant sandwiches, and

everyone loves them. You can tuck a few into a spinach or arugula salad or serve them

with grilled lamb. Remember one tip about grilling eggplant: It browns up fairly quickly

on the outside, and tends not to cook through. The best solution to this problem is,

after removing the slices from the grill, to stack and wrap them in a foil pouch for 10 or

15 minutes, and the residual heat will finish cooking them. The flesh will be tender and

silky, as it should be. Eggplant skin doesn’t bother me, but if it annoys you, score the skin

with a fork before slicing or use a vegetable peeler to peel away alternating lengthwise

strips of skin. Leaving some skin will help hold the slices together after cooking.

1 lB/455 g italian eggplant (about 2)

3 tBsp extra-virgin olive oil

½ tsp plus ⅛ tsp kosher salt

4 oz/115 g fresh goat cheese, at room temperature

2 tBsp orange juice

2 tBsp chopped drained oil-packed sun-dried tomatoes

aBout 20 small fresh Basil and/or mint leaves

Preheat a gas grill to medium-high. Trim the ends of the eggplant and slice it across

into 3/8-in/9.5-mm slices. (You will have about 20 to 24 slices). Arrange the slices on a

baking sheet and brush both sides with the olive oil. Sprinkle the 1/2 tsp salt over both

sides, too.

Put the slices directly on the grill, close the lid, and cook until nicely marked or

browned on both sides, 4 to 6 minutes per side. Transfer the eggplant to a plate or

tray and arrange the slices in stacks of 4 or 5 slices close together. Cover the plate

with aluminum foil (or wrap the stacks in a foil pouch). Let sit for 10 to 15 minutes.

The eggplant will finish cooking through.

Meanwhile, in a small bowl, combine the goat cheese, orange juice, sun-dried

tomatoes, and the 1/8 tsp salt. Mash together until thoroughly combined.

Unwrap the eggplant and arrange half of the slices (choose the biggest ones for the

bottom of the sandwich) on a board or tray. Spoon some of the goat cheese mixture

on each slice. Top each with two herb leaves and another eggplant slice.

Yie lds 10 to 12 sandwiches; serves 4

1

2

3

4

FastFreshGreen_INT.indd 188-189 11/18/09 10:37:25 PM