Cookery dishes and courses: salads and vegetables Books

Book SynopsisSavor the bounty! Whether harvested from your own backyard garden or bought at a local farmers’ market, nothing is more satisfying than delicious fresh vegetables. In this seasonal cookbook, Andrea Chesman offers 175 easy-to-make recipes that are designed to bring out the very best in whatever produce is currently peaking. From spring’s first Peas and New Potato Salad to autumn’s sweet Caramelized Winter Squash and Onion Pizza, serving up the harvest has never been so tasty!

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Book SynopsisFreeze, dry, can, root cellar, and brine your favorite produce right at home. For those with a bounty of fresh produce but short on time, Janet Chadwick’s introduction to the world of preserving provides step-by-step instructions and inspiring easy-to-follow recipes. Preserving tips, hints, and shortcuts, along with guidance on essential time-saving equipment and methods for keeping vegetables, fruits, and herbs at peak freshness until you’re ready to work with them give busy home cooks greater flexibility in making the harvest last. Discover the best and quickest techniques for root cellaring, freezing, canning, and drying everything from asparagus to winter squash, from apples to strawberries. Then dip into recipes for pickles, relishes, sauerkraut, sauces, jams, marmalades, and more. A troubleshooting chapter answers frequently asked questions and a selection of recipes for quick harvest dishes serves up stress-free, healthy mealtime inspiration that makes the most of the fresh foods you’re already processing. So pick up a crate of inexpensive, less-than-perfect tomatoes at the farmers’ market and turn them into jars of spicy salsa or buy a few extra peaches and can a delicious batch of jam to serve with breakfast. You’ll extend the summer harvest and find yourself serving up delicious, locally grown food all year long.

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Book SynopsisSweet winter squashes, jewel-toned root vegetables, and hearty potatoes make local eating easy and delicious in the colder months of autumn and winter. Whether these vegetables are gathered straight from the garden, from a well-tended root cellar, or the market, their delectable flavors and nutritional benefits pack a powerful punch. With more than 250 easy-to-follow recipes that include Celery Root Bisque, White Lasagna with Winter Squash, and Thai Cabbage Salad, this collection will inspire you to explore the deliciously versatile world of root-cellar vegetables.

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Book SynopsisWith simple step-by-step instructions and 175 delicious recipes, this book will have even the timidest beginners filling pantries and freezers in no time! Put ’em Up! includes complete how-to information for every kind of preserving: refrigerating, freezing, air- and oven-drying, cold- and hot-pack canning, and pickling. Sherri Brooks Vinton includes recipes that range from the contemporary and daring — Wasabi Beans and Salsa Verde — to the very best versions of tried-and-true favorites, including Classic Crock Pickles and Orange Marmalade.

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Book Synopsis2019 American Horticultural Society Book Award Winner 2019 GardenComm Media Awards Gold Medal Winner Best-selling author Niki Jabbour invites you to shake up your vegetable garden with an intriguing array of 224 plants from around the world. With her lively “Like this? Then try this!” approach, Jabbour encourages you to start with what you know and expand your repertoire to try related plants, many of which are delicacies in other cultures. Jabbour presents detailed growing information for each plant, along with fun facts and plant history. Be prepared to have your mind expanded and catch Jabbour’s contagious enthusiasm for experimentation and fun in the garden.

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Book SynopsisAn irresistible celebration of veg-forward Middle Eastern- and Mediterranean-inspired recipes guaranteed to bring fresh flavors and liven up your table, from the beloved TV personality, cookbook author, and creator of Eden Eats.For Eden Grinshpan, everyday cooking means saying yes to more shareable and delicious dishes, more veggies, and more fun in the kitchen. Tahini Baby invites you into Grinshpan’s world and offers her joyful, playful, and always forgiving approach to Middle Eastern− and Mediterranean-inspired meals. Packed with layers of tangy, tart, rich, and creamy ingredients, especially Grinshpan’s #1 fave (tahini!), these dishes lend themselves to endless mixing and matching.    From noshes and breakfast to hot new sides and boss veg, in addition to condiments, dips, and pickles that add pops of flavor, these dishes will bring ease and next-level tastiness to any and every meal. Try the Eggplant Schnitzel drizzled with Garlicky Tahini, mop up the Lemon-Braised Leek Masabacha with Za’atar Laffa, and enjoy Harissa-Roasted Cauliflower with a flavor-packed Preserved Lemon Toum. Simple-to-make desserts such as Strawberry Rhubarb Rose Tahini Crumble and Sage-Honey Semifreddo round out the perfect, satisfying dinner—or midday snack. Whether you’re throwing together a casual gathering, putting together a lunch or brunch of made-in-advance components, or feeding a family, Grinshpan’s approach to cooking is happy-making, versatile, and always guaranteed to wow.

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Book SynopsisIn this vegetable-forward cookbook, veteran cookbook author and food stylist Susan Spungen highlights the vegetables and fruits of each season--from spring to early summer to the bursting harvest of late summer, then ebbing into autumn and, finally, into the earthy flavors of winter.Trade Review'A book full of vibrant, seasonal, and nourishing recipes that put vegetables front and center. I want to cook them all.' * ARAN GOYOAGA, AUTHOR OF CANNELLE ET VANILLE *'As my gardens expand in size and I experiment with growing more delicious and varied vegetables, a book like this becomes more and more valuable. I cannot wait to prepare each and every one of Susan's mouthwatering recipes!' * MARTHA STEWART Bestselling author, Emmy Award–winning television show host, and creator of Martha Stewart Living Omnimedia *'I've been friends with and worked with Susan for quite some time now. Her presence in the culinary world is legendary. I proudly own all her books-and for good reason. I know and trust that not only is the food delicious and beautiful, but the recipes are foolproof. Few, if any, take the time Susan does to make sure you will have the same success she does re-creating her recipes. In her newest book, Veg Forward, she has taken her love of everything that comes out of the soil and transformed it into truly magical recipes that have this carnivore begging for more. My only regret is that I wish I had this book years ago because I simply can't stop cooking out of it!' * MICHAEL SYMON James Beard Award–winning chef and restaurateur, Iron Chef, New York Times–bestselling author, and Emmy-winning host of Food Network’s Symon’s Dinners and BBQ USA *'Make room for more produce in your life! I can think of few people who know their way around a vegetable like Susan: how to cook it, how to coax out all its flavor, how to transform it into something simply special, and-of course-how to make it look like a million bucks on the plate. Veg Forward advances plant-based cooking several steps ahead with its savvy, seasonal, (dare I say) sexy recipes, and of course the gorgeous photography you'd expect from a Spungen production. From grain dishes and soups to pizzas and desserts, not only will you not miss the meat-you may never need it again.' * ADEENA SUSSMAN, AUTHOR OF SABABA AND SHABBAT *'Not only is Susan making vegetables approachable and easy in Veg Forward, but she's making them extremely delicious. At the end of the day, all that matters is deliciousness, and these recipes are oozing with flavor that packs a punch. Mushroom Bourguignon? Yes, please. Asparagus Pizza with Arugula Salad? You already know ya' boy is game. You see, I've had the pleasure of Susan cooking for me and of knowing how much passion she brings to her cooking and recipes; these are sure to become household staples for not just me but for many vegetable-curious and vegetarians out there in the world.' * BRYAN FORD, AUTHOR OF NEW WORLD BAKING *'Susan creates smart and delicious recipes you can trust. Veg Forward is brimming with ideas that help you make the most of your farmers' market haul. Whether you're looking to impress your dinner guests or bring more veg-focused recipes into your weeknight rotation, these recipes will help you do it in style.' * JESSICA SEINFELD Author of Vegan, at Times *'Susan Spungen has a way with vegetables, and 'Veg Forward' is the ultimate farmer's market companion for this summer (and summers to come, for that matter).' * Food and Wine *'The latest from America's culinary rock star, Susan Spungen is literally a cook's dream. Try the Spoonbread-Stuffed Poblanos with Tomato Cream, Cheese Blintzes with Sour Cherry Compote, Rhubarb Galettes with Hazelnut Frangipane, or the Sungold Spaghetti Carbonara. These recipes are laden with wonderful instructions, handy tips, and amazing food lore. Susan has managed to blast into the vegetable-forward movement with panache and humor-what could be better? I am totally going to make all these dishes; you will too!' * JONATHAN WAXMAN, CHEF/OWNER OF BARBUTO, NEW YORK CITY *'Trust Susan Spungen and follow her lead. Veg Forward is glorious-fresh, colorful, smart, and perfectly seasonal. Susan's food always makes me happy.' * DAVID TANIS, CHEF AND AUTHOR *'We can always trust Susan Spungen's eye for detail, color, and perfectly crisp vegetables from the farmers' market-pairing that with her exacting recipes that are genuinely doable (from Monday to Sunday!) is Veg Forward's big win. From a creamy nettle sauce on pasta to smoky corn salad and peach galettes, these meals are restaurant-worthy in flavor but wildly easy to make at home. I'll be dipping back into this book again and again, in every season.' * SARAH COPELAND, CREATOR OF EDIBLE LIVING AND AUTHOR OF FEAST, EVERY DAY IS SATURDAY, AND INSTANT FAMILY MEALS *'With this beautiful cookbook, Susan has created a blueprint for exactly the way I want to cook and eat right now, namely, with vegetables stepping into the spotlight to play the starring role. As usual, her recipes toe that magic line between stunning and simple (she shot all the photos on her iPhone, in real time!), and I've already dog-eared half the pages. This one's a keeper.' * JENNY ROSENSTRACH, BESTSELLING AUTHOR OF DINNER: A LOVE STORY AND THE WEEKDAY VEGETARIANS *

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Book SynopsisNEW YORK TIMES BEST SELLER • From the best-selling author of The Smitten Kitchen Cookbook—this everyday cookbook is “filled with fun and easy ... recipes that will have you actually looking forward to hitting the kitchen at the end of a long work day” (Bustle).A happy discovery in the kitchen has the ability to completely change the course of your day. Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results. Deb Perelman, award-winning blogger, thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—that will make you want to stop what you&r

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Book SynopsisNEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe.“Innovative, creative, and effortlessly funny. —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad?   With the sa

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Book SynopsisTrade Review"Shubhra is a great cooking instructor. Her passion for Indian food and her ability to pass that on to her students is her greatest gift. She removes the mystery from Indian cooking and makes it easy, quick and tasty." --Jason Cammack, Culinary Coordinator at Sur La Table in Houston, TX"Shubhra's approach to Indian cuisine is easy, straightforward, and utterly delicious." --Nick Fisher, Marketing Team Leader at Whole Foods Market in Houston, TX"This may be the Indian cookbook that American foodies have been waiting for." --Publishers Weekly

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Book SynopsisA celebration of contrasts in color, flavor, and texture—an artfully prepared salad is one of the most appealing dishes to eat, engaging all the senses. It is a basic culinary fact but often overlooked: a salad packs the most flavor because the dressing coats every bite. And with the right combination, a salad can be a full meal in itself. We all know it is healthier to eat more vegetables and whole grains. But how do you do so on a daily basis? This book reframes the question: Why not make greens the foundation of the plate? Smart, imaginative ideas abound: kale with lemon, parmesan, and almonds; Indonesian chicken salad with pineapple slaw; and salmon with quinoa, sorrel, and yogurt. There are super-hearty salads to satisfy even the biggest appetites, such as Korean barbecue beef salad; duck confit with fingerlings and frisee; and buttermilk fried chicken salad. These recipes help us break out of the “meat-and-three” box, leading to a new way of thinkinTrade Review"Whether you're making a weeknight dinner for the family or a weekend party for a crowd, this is the book you'll reach for time and again. Salad for Dinner should be subtitled: gorgeous, satisfying, surprising meals you'll want all through the year."--Dorie Greenspan, author of Around My French Table“Jeanne’s book is a brilliant new take on salads—smart, thoughtful and full of stunning flavor combinations.”—Kim Boyce, author of the James Beard Award–winning Good to the Grain “Jeanne Kelley is not like you and me. Her real genius is in assemblage, the ability to transform a seemingly random plateful of vegetation into a composition perfectly evocative of the season, and the gift of Salad for Dinner is that it lets us do the same.”—Jonathan Gold, Pulitzer Prize–winning columnist for L.A. Weekly“Jeanne Kelley shows you how to make a salad that will rock your dinner table. From growing your own to foraging greens, Kelley expands your salad horizons."—Erik Knutzen, co-author of The Urban Homestead and Making It: Radical Home Ec for a Post Consumer World “Since southern California is one of the world's great salad bowls, both in terms of its superb produce and the cross-polinating ethnic variety of its population, you couldn't possibly find a better cook than Los Angeles–based Jeanne Kelley to help you discover its culinary bounty. She’s also a serious but very charming writer, and this beautifully produced book should be sold with a spatter-guard, since it's one that will live in the kitchen."—Alexander Lobrano, Saveur writer and author of Hungry for Paris“Jeanne’s homage to salads is wonderful. I love the clean, simple sophistication of the cookbook, and the recipes are innovative as well as informative. This book is like a salad ‘bible,’ and will inspire you to cook, garden, entertain, and appreciate all the joys of living. This is no coffeetable book—it will stay in your kitchen at all times.”—Suzanne Tracht, Chef/Owner of Jar, Los Angeles, Top Chef Masters star, and Food and Wine Best New Chef."The photos are lavish; the recipes are both imaginative and easy to follow." --San Diego Magazine"...this is simply a book you really want to cook from. There is a fantastic glossary of greens that tells you about those market finds and what to do with it, followed by a primer on how to build a great salad."--LA Weekly Blog

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Book SynopsisNever eat another boring bed of lettuce again with Nicky Corbishley's spectacular salads. Nicky - the founder of Kitchen Sanctuary - shares fresh new salad recipes for any occasion, with an array of quirky flavours from sweet to savoury, and everything in-between! Try protein-heavy salads topped with chicken, beef, pork, salmon, such as Firecracker Chicken and Wild Rice Nourish Bowl, Chimichurri Steak Salad and Hawaiian Salmon Salad. Nicky also offers plenty of vegetarian options, like Moroccan Lentil Salad, Garlic Mushroom, Roasted Squash and Gorgonzola Salad and Korean Bibimbap Salad with Black Rice, well as many different recipes for fruit and pasta salad. With over 75 wholesome, interesting salads to choose from, Super Salads makes eating healthy lunches and dinners exciting again.

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Book SynopsisNEW YORK TIMES BESTSELLER • The author of Plenty teams up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes.IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • NPR • The Washington Post • The Guardian • The Atlanta Journal-Constitution • National Geographic • Town & Country • Epicurious“Bold, innovative recipes . . . make this book truly thrilling.”—The New York TimesLevel up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as ch

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Book SynopsisAlice Zaslavsky is a force of nature! —Nigella Lawson The only book you’ll ever need on vegetables, with a kaleidoscope of 150+ colorful, innovative recipes for meals of all kinds.Food writer Alice Zaslavsky has written the definitive guide for everyone—from vegan to carnivore—who is ready to open their kitchen to a world of vegetable possibilities. More than 450 pages detail how to handle any vegetable you might pick up at the farmers' market or store—including a rainbow of more than 150 recipes that put vegetables at the center of the plate.Uniquely organized by color, this book is filled with countless flavor combinations, rule-of-thumb methods to buy, store, and cook vegetables, recipe shortcuts and tips, and wisdom from more than 50 of the world’s top chefs. In Praise of Veg will help beginners and avid cooks alike turn daily vegetables into easy and delicious meals. This is veg, but not as you know it

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Book SynopsisSuitable for anyone who wants to grow more of what they eat, even if they've never before put trowel to dirt, this book includes recipes such as Stuffed Squash Blossom Fritters, Shell Beans with Tomatoes and Sage, Red Thai Curry with Fall Vegetables, Provencal Pot Roast, Springtime Chowder, Blueberry Peach Cobbler, and a Chilled Raspberry Pie.

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Book SynopsisThe ultimate guide to meatless meals, completely updated and better than ever, now for the first time featuring color photos Ten years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone.Trade Review"Mark Bittman is an excellent and accessible food writer, and an incredible resource when it comes to food policy and how our food system works. How to Cook Everything Vegetarian has earned its place on the bookshelf of cookbook classics." -ALICE WATERS, chef, author, activist, and founder of Chez Panisse "For almost a decade, How to Cook Everything Vegetarian has been my go-to guide for meatless cooking. Mark's approach is bold, accessible, of-the-moment, and beyond compare. And with each recipe, I can almost see Mark joking, shopping, whispering about beans, whole grains, and local vegetables, and begging us to join him on yet another delicious culinary adventure." -JESSICA KOSLOW, chef and owner of Sqirl and author of Everything I Want to Eat "Mark Bittman is the ultimate tour guide when it comes to vast subjects and a need for reassurance in the kitchen, and this tome about vegetarian cooking is no exception!" -YOTAM OTTOLENGHI, author of Jerusalem, Plenty, and Sweet "When Mark Bittman published How to Cook Everything Vegetarian in 2007 he gave me and my health-conscious friends a book that we all desperately needed. Fast-forward to today, when more and more people are considering the impact of what they eat, and this brilliantly updated edition takes on heightened importance for home cooks." -BRYANT TERRY, James Beard Foundation Leadership Award recipient and author of Afro-Vegan "Bittman’s evenhanded tone and his ability to cover a gamut of recipes, from crudités to fluffy vegan frosting made with coconut milk, render this book as relevant today as it was when it first appeared, and confirm its status as an indispensable resource." - Publisher's Weekly "Dated recipes and chapters have been overhauled or swapped for new ones, with full-color photographs appearing throughout. There are hundreds of versatile dishes (e.g., dumplings, everyday buttermilk waffles, curried stir-fried potatoes, BBQ jackfruit sandwiches) and indispensable tips—enough to keep readers engrossed for years." - Lisa Campbell, Library Journal —

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Book SynopsisFrom standards like zucchini and pumpkins to more exotic chayotes, hubbards, and turbans, The Classic Zucchini Cookbook showcases the range of flavors and versatile uses of the squash family. With 225 recipes that include Zucchini Cheddar Biscuits, Spaghetti Squash with Chicken, Caramelized Pumpkin Custard, and more, you’ll be inspired to add squash to your breakfasts, lunches, dinners, and desserts. Seasonal suggestions, charming anecdotes, and tasty tips enliven this fun guide to squash-based cooking that is sure to have the whole family asking for more.

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Book SynopsisLearn how to preserve a summer day — in batches — from this classic primer on drying, freezing, canning, and pickling techniques. Did you know that a cluttered garage works just as well as a root cellar for cool-drying? That even the experts use store-bought frozen juice concentrate from time to time? With more than 150 easy-to-follow recipes for jams, sauces, vinegars, chutneys, and more, you’ll enjoy a pantry stocked with the tastes of summer year-round.

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Book SynopsisLet them eat cake — and vegetables, too! Award-winning cookbook author Ken Haedrich serves up 150 delicious baked goods that are full of fresh fruits, vegetables, and herbs and go far beyond zucchini bread and carrot cake. From Bacon, Cheddar, and Fresh Corn Muffins to Fresh Fennel and Italian Sausage Pizza, Spaghetti Squash and Parmesan Quiche, and Brown Sugar Rhubarb Tart Squares, these scrumptious recipes add nutrition plus amazing flavor to every meal of the day. The breadth of this collection is stunning, and you’ll be amazed that baked goods this tasty also deliver your daily dose of fresh vegetables.

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Book SynopsisFrom Currant-Pumpkin-Oat Scones to Chicken-Pumpkin Tacos, Pumpkin-Filled Ravioli with Fried Sage, Ginger-Pumpkin Ice Cream, and of course (seven!) pies, this comprehensive cookbook reminds us that the iconic symbol of fall is so much more than jack-o’-lantern material. These 139 recipes offer diverse and delicious options for enjoying pumpkin and other winter squash, such as butternut, acorn, and kabocha, year-round. With recipes for many forms of pumpkin, including both fresh and canned pumpkin puree, and inspired by world cuisines, the versatility of this superfood shines through in snacks, drinks, salads, soups, main dishes, and desserts.

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Book SynopsisLess of a rigid regime, and more of an organic attempt to eat a mainly vegetarian diet, The Flexitarian Cookbook features delicious plant-centric recipes, with options for incorporating meat or fish as needed. Many of us are looking to eat less meat and/or fish, as the host of environmental, ethical and health-related reasons for doing so stacks up. The concept of not centring every meal around an animal-based protein is well on its way to settling into mainstream society. But out there, there is a whole middle-ground of home-cooks, placed somewhere between carnivore and vegan, who are doing their best to reduce meat consumption, but enjoying it on occasion when the urge strikes; the flexitarians. The Flexitarian Cookbook is a collection of delicious, modern vegetarian recipes, with simple options for switching in meat or fish, as the mood takes you. No longer will flexitarians have to juggle between multiple cookbooks or haphazardly hash together a meaty ending to a recipe depending on their cravings. Recipes include a warm curried lentil salad with crispy paneer and spiced dressing, but the paneer can be swapped for crispy prawns if preferred. A winter vegetable stew with herbed dumplings is substantial enough on its own, but this cookbook gives the option to add slow-cooked beef cheeks, if you like. A best-ever recipe for vegetable and lentil moussaka offers the option to swap the lentils for regular mince meat, while the Moroccan spiced vegetable tagine gives an option for cooking with chicken, if the mood so takes you. Trade Review“This gorgeous, protein-packed pancake will make your loved ones swoon.” – Yoga Journal online

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Book SynopsisWhat happens when you appeal to Kickstarter to fund your first attempt at making a bowl of potato salad? Well, if you’re Zack Brown, you end up raising $55,492, a story that goes viral, a charity-minded “PotatoStock” Festival, and, eventually, a potato salad cookbook for the masses. The Peace, Love & Potato Salad Cookbook is the result of one man’s attempt at making potato with the help of the world. Featuring 24 delicious and wide-ranging potato salad recipes, this fun and engaging cookbook is the result of the generous support of the backers who elevated Zack Brown’s crowdfunding appeal from a simple, good-humored joke to philanthropic levels covered by Good Morning America, The Today Show, CNN, and the Huffington Post. In an effort to do “the most good that he can,” with the Kickstarter funds and his new found fame, Zack’s new cookbook will continue to spread the word about “peace, love, & potato salad.” Best of all, this tasty collection of potato salad recipes represents the positive change we can accomplish – even from the smallest ideas -- when we all work together.Trade ReviewHas (Zack Brown) succeeded in making potato salad cool? This fridge-friendly staple always has been, as the 24 recipes in the book—from the mayo-based classic to an olive, artichoke and feta version—demonstrate decisively. -- Wall Street JournalYour picnics will never be the same again. -- Bravo TV's "The Feast"Table of ContentsFOREWORD INTRODUCTION THE STORY A NOTE FROM TERESA RECIPES SUMMER • THE CLASSIC POTATO SALAD • LEMONY POTATO SALAD WITH MICROGREENS • SUMMER HOLIDAYS POTATO SALAD • GRILLED VEGGIE & POTATO SALAD SKEWERS • NICOISE POTATO SALAD • GRILLED FLANK STEAK & POTATO SALAD TOSTADOS WITH CHIMICHURRI SAUCE FALL • CHIPOTLE CORN POTATO SALAD • SOUTHWESTERN SWEET POTATO SALAD • SPICY KOREAN POTATO SALAD • LAYERED CORNBREAD SWEET POTATO SALAD • LEFTOVER POTATO SALAD LATKES • WARM BRUSSELS SPROUT, CAULIFLOWER & PARMESAN POTATO SALAD 49 WITH ARUGULA-DILL MAYO DRESSING WINTER • BLUE CHEESE BABY BEET POTATO SALAD • SWEET POTATO SALAD WITH FRESH GINGER & ORANGE • GERMAN BAKED POTATO SALAD • WINTER SQUASH POTATO SALAD WITH SAGE-FETA DRESSING • BLACK-EYED PEA POTATO SALAD • CARAMELIZED ONION BREAKFAST POTATO SALAD WITH BACON, EGGS & SPICY PEPPER TOPPING SPRING • GREEN BEAN & FINGERLING POTATO SALAD • SMASHED RED POTATO SALAD • OLIVE, ARTICHOKE & FETA NEW POTATO SALAD • EGG, APPLE & TROUT POTATO SALAD WITH CIDER DRESSING • PANZANELLA POTATO SALAD • SALT-COOKED FINGERLING POTATO SALAD & GARLIC-CILANTRO MOJO ACKNOWLEDGMENTS INDEX

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