Eat Your Greens! Plant-Focused Recipes for the Kitchen

Tasty and simple vegetable-based recipes to prepare at home.

There’s more to a potato than mash. Discover new adventurous ways to prepare a parsnip or how to cook cabbage with this book of more than 800 plant-focused recipes. From boiled beets to roasted radishes, each chapter offers countless simple methods to use a single vegetable. You’ll be swapping boiled carrots for eggplant fried with mint, garlic, and pine nuts faster than you can say “kale.” Get to know your way around the vegetable patch, and be kind to yourself and the planet in the process.

Eat Your Greens! introduces more than 40 vegetables, explaining when they’re in season, how best to store them, and what ingredients they work well with. 

About The Authors:

Anette Dieng worked as a chef before starting Ekolådan, Sweden’s top vegetable delivery box company. Today, she is a writer who is passionate about helping people understand how food can be produced in a sustainable way.

Ingela Persson is a chef, baker, and vegetable lover who writes recipes for Ekolådan. She is the author of several dessert books as well as the restaurateur of Brasserie Bobonne in Stockholm, Sweden.

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Be kind to yourself and the environment with this book of tasty and simple vegetable-based recipes to prepare at home.

If you're not a fan of eating your greens and struggling to hit your five a day, this collection of plant-based recipes will transform you into a veggie believer.

With more than 800 concise, uncomplicated ways to make your meals more green-focused, you'll be swapping out boiled carrots for broccoli roasted with garlic, chili, cashew nuts, and soy sauce quicker than you can say kale.

With chapters focusing on single vegetables, Eat Your Greens! helps you get to know the raw materials, explaining when they're in season, how best to store them, and what ingredients they work well with. And given the simplicity of the instructions, even the most kitchen-phobic will be converted.