商品簡介
Kale and collards don’t have to be the only greens on your shopping list anymore. Leafy veggies like romaine, parsley, Brussels sprouts, and beet greens have become staples of a whole, healthy diet. But while we know that greens are good for us, many of us worry they won’t taste good. Fear no more! The Power Greens Cookbook offers 140 delicious recipes for dark, leafy greens that will please your palate and inspire you to clean your plate.
Seasoned cookbook author and blogger Dana Jacobi expands your dinner table repertoire and introduces the fifteen Power Greens—from arugula to watercress—that are loaded with health-supporting nutrients and phytochemicals that can enhance vitality, protect against diabetes, heart disease, and high blood pressure, fortify eyes and muscles, and even make your skin glow. Jacobi also shares simple cooking techniques to help you get these super veggies to the table quickly. Along with main dishes and hearty salads, dips, spreads, snacks, and drinks, Jacobi offers a myriad of mouthwatering, vegetable-centric recipes.
‧ Soups: Cabbage and Brussels Sprout Soup, Spinach Gazpacho with Walnuts, Hoppin’ John Stew with Mustard Greens
‧ Salads: Caesar Salad with Parmesan Chickpeas, Tuscan Kale Salad with Pomegranate Seeds and Walnuts, Beets and Beet Greens with Citrus Dressing
‧ Main Dishes: Red Beans and Smoky Greens, Kale-Smothered Pork Chops with Carrots and Apple, Tortelloni with Broccoli Rabe Florets
‧ Small Meals and Snacks: Avocado and Watercress Tartine, Grilled Cheese and Tomato Sandwich with Kimchi, Poached Egg in a nest of Bacon-Wilted Kale
‧ Side Dishes and Condiments: Carrots with Wild Arugula Pesto, French Lettuce Stir-Fry, Tahini Creamed Spinach, Kale Za’atar
Filled with dozens of tantalizing photos, these recipes are sure to become a mainstay in your kitchen for everyday eating, weeknight family meals, casual entertaining, and elegant dinner parties. From the cruciferous and crunchy to the leafy and light,The Power Greens Cookbook is just what the doctor—and your taste buds—ordered.
作者簡介
Dana Jacobi apprenticed with three-star chefs in Paris and is the award-winning author or co-author of fifteen cookbooks, including six for Williams-Sonoma. She writes a syndicated food column, “Something Different,” for the American Institute for Cancer Research, and has written numerous articles that have appeared in O: The Oprah Magazine, Cooking Light, The New York Times,among other publications. She also consults with food companies to help create products, recipes, and website content. Jacobi began her well-regarded blog, danadish.tumblr.com, in 2010 after blogging forPrevention magazine. She lives in New York City.
