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Williams Sonoma Lifestyles: Vegetarian for All Seasons
by Pamela Sheldon Johns
Time-Life Books,
September 1998
Hardcover - 111 pages
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Whether you follow a strictly vegetarian diet or enjoy only the occasional vegetarian meal,
today's farmers' markets, food stores, and backyard gardens entice you with an exciting
array of fresh produce. Inspired by that bounty, this volume of the Williams-Sonoma
Lifestyles series offers new and imaginative ways to bring the best of the harvest to
your dining table.
Vegetarian for All Seasons features 45 kitchen-tested recipes for starters, soups
and salads, main dishes, and desserts-all of them showcasing peak-of-season vegetables.
Created by noted food authority Pamela Sheldon Johns, each recipe includes a nutritional
analysis, helpful tips for cooking and serving fresh vegetables, and a beautiful full-page,
full-color photograph.
A lively, informative introduction helps you make the most of nature's seasonal offerings.
Included are pointers for achieving a varied and well-balanced vegetarian diet, along with
guidelines for selecting and preparing a variety of vegetables, rices and beans. A guide
to menu planning includes 10 suggested combinations, and a comprehensive glossary provides
detailed descriptions of essential ingredients.
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FROM THE BOOK
Oven-Fried Green Tomatoes with Lemon-Ricotta Cream
If you have a vegetable garden, pick your tomatoes in early summer, when they are full size
but still green, with maybe just a tinge of pink starting to show. Otherwise, green tomatoes
are available seasonally in farmers' markets and at some specialty stores. Halved green
cherry tomatoes can be baked and topped in the same manner. Garnish with additional strips
of lemon zest, if desired. Serves 6 |
1/4 cup (1 oz/30 g) fine
dried bread crumbs
Olive oil as needed
1/4 cup (1oz/3 g) grated
Parmigiano-Regiano cheese
1/4 cup (1-1/2 oz/45 g)
yellow cornmeal
1 tablespoon minced fresh
flat-leaf (Italian) parsley
2 teaspoons minced fresh thyme
Salt and ground pepper to taste
3 eggs
1/2 cup (2-1/2 oz/75 g)
all-purpose flour
1 lb (500 g) green (unripened)
tomatoes, cut into slices
1/2 inch (12mm) thick
1 cup (8 oz/250 g)
part-skim ricotta cheese
1 teaspoon grated lemon zest
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- Preheat an oven to 350°F (180°C). Spread the bread crumbs in a small
pan and toast in the oven until lightly browned, about 8 minutes. Transfer to a shallow
bowl and let cool.
- Reduce the oven temperature to 325°F (165°C). Coat a baking sheet with a
thin layer of olive oil.
- Add the Parmigiano-Regiano cheese, cornmeal, parsley, and thyme to the bread crumbs and stir
to mix. Season with salt and pepper. In another bowl, beat the eggs until blended.
Place the flour in a third bowl.
- One at a time, dip the tomato slices into the flour, lightly dusting both sides.
Then dip into the eggs and immediately into the crumb mixture, coating both sides well.
Place slightly apart on the prepared baking sheet.
- Bake until golden brown on top, about 15 minutes. Remove from the oven and turn
over the slices with a spatula. Return to the oven until golden brown on the second side,
about 10 minutes longer.
- Meanwhile, place the ricotta in a bowl and, using an electric mixer, whip until light
and smooth. Mix in the lemon zest and season lightly with salt and pepper.
- Transfer the tomatoes to a warmed platter and top each slice with a dollop of the
ricotta cream. Serve warm.
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