La Tartine Gourmande
I was very slow to come to any level of sophistication with vegetables. My first job was a Summer gig working in a small-town vegetarian restaurant where the workers were all "partners" (a legal structure that permitted paying us under the minimum wage) and the weekly staff meetings ended in a group hug. I remember a lot of soggy vegetable soups, raw broccoli florets, and copious amounts of hairy sprouts.
By and by, I started to catch wind of a new idea (thank you Italy) that vegetables should be respected, eaten in season, and when served at peak ripeness needed little to no intervention. Next came the Japanese, who I learned take vegetables (like most things) very, very seriously whether fried, pickled, or braised.
Four more things happened subsequently to turn me into a vegetable aesthete:
1. I moved to the foodie haven of Portland where I have lived for the last 12 years.
2. I became a food blog addict, learning from the glorious light-drenched photos of vegetable lovers such as Heidi Swanson of 101 Cookbooks and La Tartine Gourmande.
3. I started growing vegetables.
4. I started buying beautiful cookbooks to help me learn how to best eat those vegetables.
By Jamie Oliver
by Nigel Slater
by Yotam Ottolenghi
by Matt Wilkinson
For more inspiration follow my new Garden to Kitchen board on Pinterest where I collect my favorite vegetable recipes.