The Vegetable Butcher Weekday Supper Menu
Week 1: May 2 – May 6
Ten Sunday Supper tastemakers are sharpening their knives and laying out their cutting boards, inspired by the vegetable butcher, Cara Mangini, to hone their skills at slicing and dicing, recreating the beautiful recipes in The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini. If you’d like to try your hand at The Vegetable Butcher recipes, make sure to read all the way to the bottom for information on how to win your own copy!
Recently released by Workman Publishers, The Vegetable Butcher is more than a cookbook. Author Cara Mangini was one of the original vegetable butchers at Eataly, and is the owner and chef of Little Eater, her veggie-centric restaurant, produce stand, and artisanal foods boutique in Columbus, Ohio. She’s written a complete vegetable owner’s manual: How to choose the freshest specimens, store them and, of course, the best way to chop, slice, dice and dish them up.
Using step-by-step instructions to demystify the preparation of more than 50 vegetables, and with more than 150 simple, delicious vegetable butcher recipes, her clever new book will help you make fresh produce the center of attention on your Sunday Supper table.
For the next two weeks, 10 Sunday Supper tastemakers will be sharing The Vegetable Butcher recipes and EACH will be giving away one copy of this gorgeous book on their own websites. Visit them all to increase your chances of winning!
We hope you will be as inspired as we are by this week’s menu to renew those New Year’s resolutions.
This bronzed and crispy “fried mix” of vegetables is out of this world! A fun and delicious way to enjoy vegetables any time of year. Try this recipe with fennel, asparagus, sugar snap peas, and cremini mushrooms, or create your own seasonally fresh mix of favorite vegetables.
Sweet and mildly spicy peppers are pan-roasted over high heat to make you think they’ve spent time on a grill. Then they soak in vinegar, oil, garlic, and fresh basil, and are piled deliciously atop tangy goat cheese–spread toasted bread.
This bright fava mash is kept simple to ensure that the beans shine. This delicious recipe gets even easier when you make it a few days ahead of time and store in the fridge until ready to serve.
This recipe takes spice cake to a whole new level. It’s amped up with parsnips and fresh ginger and balanced with the most perfect sweet-and-nutty, browned butter frosting. Serve it as a layered birthday cake with frosting in the middle and on top, or bake it into cupcakes or a more casual sheet cake. No matter how you serve it, it is sure to be a new family favorite!
Combined with the varying hues of bright green snap peas, asparagus, avocado, and torn basil, this salad is absolutely gorgeous. It is fresh and light and perfect for one of spring’s warm days or nights.
Week 2: May 9 – May 13
Pan-roasting shiitake mushrooms until they are golden deepens their smoky flavor and imbues them with a heady bacon-like flavor. They make a stellar pizza topping that’s even better with a base of shredded Brussels sprouts, sweet red onions, creamy ricotta and Fontina cheeses all topped off with an egg.
Asparagus spears marinated in lemon, olive oil, and herbs, are grilled until they take on heady marks of heat and licks of smoke. Then they’re pressed between slices of crusty bread with an oozy fried egg with creamy yolk, gooey Taleggio cheese, and spicy arugula for a delicious new way to enjoy this favorite veg.
This fresh and delicious dish features the first bounty of the year – asparagus with quinoa, mint, and hazelnuts is topped with a light lemon vinaigrette. It makes a perfect meal this time of year!
This is a snap to pull together and dip into while you sip an after-work glass of wine or a cold beer. It turns a standard crudités tray into something special whether you have a large gathering or just want a tasty snack. Serve it with triangles of pita bread, or with pita chips seasoned with sea salt.
Steam the artichokes, marinate them in a lemony vinaigrette, then grill them until they are marked with a good sear. Toss them again and serve with juicy lemons that have also spent time on the grill. The artichokes are already smothered in vinaigrette, so no dipping sauce is required. They are perfectly messy, saucy, and delicious!
Read more about The Vegetable Butcher: How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini and get to know author Cara Mangini in her recent Sunday Supper interview.
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These posts are sponsored by Workman Publishing Company in conjunction with a social media campaign through Sunday Supper LLC. All opinions are those of the individual bloggers.