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Veggie Food

From: Veggies on the Side to the Main Event

Published By Kay Scarlett, Laurel Glen Publishing, San Diego, CA

Reviewed By Marty Martindale

If you are fortunate enough to have a personal shopper who will shop a WholeFoods-type store for you three times a week, here’s a book of short recipes for making your grocery lists:

• Peppers Rolled with Goat Cheese, Basil and Capers

• Beet Hummus with chickpeas, tahini, yogurt and Turkish bread

• Asparagus Soup with broth, butter and lemon zest.

• Curried Lentil, Carrot, and Cashew soup with red lentils

• Roasted Fennel and Orange Salad with red onion, kalameta olives and mint

• Butternut Squash and Spinach Lasagna with ricotta, cream and Parmesan cheese

• Yellow Curry of Squash with Green Beans and Cashews, also soy and jasmine rice.

• Cabbage with Leek and Mustard Seeds also lemon and crème fraiche.

• Tomato Tart Tatin with red onions, balsamic vinegar, goat cheese and puff pastry

Kay Scarlett, Publisher at Laurel Glen in San Diego, California offers several concise little books of interesting food combinations, not limited to vegetarians. Remember, Julia Child said, “We can always cook up a piece of meat on the side.”

More Laurel Glen Books in the series:  Veggie Food, Sea Food, Finger Food and Bowl Food are bright, glossy, paperbacked editions chock full of fresh food ideas and breath-taking photography to help you double-check the presentation.

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