The Food Guy: ‘Listen to Your Vegetables' Cookbook

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The Food Guy: ‘Listen to Your Vegetables' Cookbook
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Just because it’s the middle of winter, doesn’t mean you can’t still cook with vegetables. They might be a little heartier now, but that’s just fine for one local chef, who’s also the author of a new book on the subject. Steve Dolinsky joining us tonight with the story. Sarah Grueneberg is a child of the Midwest, who grew up…

“So if you look at the kale leaf, it has these little ridges. What I love about that is that the dressing then kind of locks into the nooks and crannies of the kale,” she said.“The breadcrumb and the spiced seeds – and those spiced seeds are in the book – and that’s a great thing to make and just have in your pantry to add to any vegetable,” she said.“Because everyone says ‘give me the recipe, I want the recipe’,” she said.

Enoki and trumpet mushrooms provide the earthiness – there’s also a fair amount of butter – but dried cherries and crunchy hazelnuts give it texture, which it needs since it’s served over a plush mound of creamy polenta.Lasagna gets a makeover. Four rolls – great for sharing – stuffed with sausage and carrots, sitting in thick sauce fortified with carrot juice.A blanket of mozzarella and asiago get melted and blistered beneath the broiler.

“Raisins and pistachios and a little chile. Everyone gets their own little perfect roll with crunchy bits and melted cheese. You’re not fighting for the edge of the lasagna anymore,” she said.

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