When I initially saw the cover for Martha Stewart’s Vegetables, I thought it would be a vegetarian cookbook. I was pleasantly surprised to find that it’s a vegetable centric book but still appeals to the carnivore. The book is nicely divided into eleven chapters (Bulbs, Roots, Tubers, Greens, Stalks & Stems, Pods, Shoots, Leaves, Flowers & Buds, Fruits, and Kernels) with many interesting recipes. It was nice to see some of the rarer vegetables getting a spot light in this book like ramps, jicama, Jerusalem artichokes, fiddlehead ferns, and salsify. The jicama citrus salad had a bright note and was delicious. The rhubarb chutney with pot roast was amazing. I will definitely be making rhubarb chutney to pair with other meats. Both the blistered Padron peppers and fig and arugula crostini made the perfect appetizers for our dinner party. My absolute favorite recipe from the book would be the cornmeal shortcakes with corn ice cream and blueberry compote. Most of the recipes were easy and approachable with a few advanced one peppered throughout. The book also included a lot of tips for buying, storing, prepping, cooking, and pairing with other vegetables. I’m looking forwarding to trying the ramp and garlic scape recipes when they’re in season again. Martha Stewart’s Vegetables is a great book for those who love vegetables and enjoy cooking with the seasons.