The Vegetable Cookbook for People Who Hate Veggies

Become a veggie lover, not a veggie hater! The I Hate Vegetables Cookbook has all the fresh and easy vegetable recipes that will change your mind.

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The Vegetable Cookbook for People Who Hate Veggies

My first cookbook, Fixin’ to Eat: Southern Cooking for the Southern at Heart, was a labor of love.

My second cookbook, I Hate Vegetables Cookbook: Fresh and Easy Vegetable Recipes That Will Change Your Mind, was a labor of… well, let’s just say the story didn’t start with much love at all!

In fact, when I was growing up, I disliked vegetables intensely.  The only exceptions were my mom’s cheese-and-cracker-filled casseroles.  However, as I got older, and I learned to cook for myself, I began to find ways to make vegetables palatable, even enjoyable.

If you think you could never love veggies, think again!  In this new vegetable cookbook, I’ve collected my personal favorite veggie recipes plus an assortment from talented cooks who know how to make veggies taste good.  You’ll learn how to use the best cooking methods and complementary ingredients to make vegetables delicious.

I Hate Vegetables Cookbook is now available on Amazon, so pick up your copy today!

Inside this vegetable cookbook, you’ll find:

• Autumn Crunch Salad
• Baby Portobello Mushrooms with Mornay Sauce
• Bacon and Onion Green Peas
• Baked Sriracha Sweet Potato Fries
• Broccoli Cheese Soup
• Brown Butter Lemon Roasted Brussels Sprouts
• Buffalo Style Oven Roasted Cauliflower
• California Broccoli Salad
• Caramelized Onion, Goat Cheese, and Tomato Sandwich
• Cauliflower and Sunchoke Soup
• Cauliflower Gratin
• Celery Root and Parsnip Mash with Fried Shallots
• Chorizo, Tomato, and Spinach Frittata
• Collard Greens
• Creamed Corn
• Creamy Tomato Artichoke Dip
• Crispy Oven Roasted Potato Rounds
• Cucumber Raita
• Delicata Squash Risotto
• Fried Okra
• Garlic Cheddar Biscuit-Topped Vegetable Pot Pie
• Grape Tomato Blue Cheese Crostini
• Grilled Vegetable Sandwiches
• Hatch Chile Chowder
• Italian Eggplant Balls
• Jalapeno Guacamole
• Lima Bean Edamame Hummus
• Maple Butter Roasted Acorn Squash with Pecans and Blue Cheese
• Meatless Chili
• Onion Ring Caprese Stack
• Orange Glazed Roasted Asparagus
• Pimento Cheese Stuffed Celery
• Radicchio and Orange Salad
• Roasted Haricots Verts with Horseradish Sauce
• Roasted Yellow Squash
• Roasted Red Pepper Hummus
• Salt Crusted Baked Sweet Potatoes
• Sautéed Bell Peppers with Pan Seared Queso Fresco
• Sautéed Brussels Sprouts in Stone Ground Mustard
• Sautéed Asparagus and Walnut Arugula Pesto
• Sautéed Spinach with Pine Nuts
• Smoky Sweet Potato Soup
• Spicy Garlic Cauliflower and Broccoli
• Sugar Snap Pea Salad with Prosciutto, Parmigiano, and Sherry Vinaigrette
• Sun-Dried Tomato Cannellini Bean Dip
• Three Cheese Broccoli Fritters
• Vegetarian Borscht
• Veggie Lasagna
• Whole Roasted Garlic
• Zucchini Fries

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