BH&G Veggie-Full


Better Homes & Gardens Veggie-Full magazine is filled with more than 100 recipes for the veggie-lover, the flexitarian, and the mom who just wants her family to eat a few more veggies. Although meat, chicken, and fish entrées are included in the recipe line-up, vegetables are given more space on the plate. Special features include 6 ingredient, no-cook dinners, ideas for adding creative flavors to everyday vegetables, and veggie-centric appetizers as well as vegetable-inspired cocktails. Tips for how to make recipes vegan-compliant sprinkled throughout.

United States
Meredith Corporation
951,48 ₽

в этом номере

4 мин.
plant power

Last year 36 percent of Americans ate at least one vegetarian meal a week, and 6 to 8 million adults chose to entirely forgo meat, fish, and poultry. One good reason: Plant-based eating scores serious points for helping you lose weight and reduce the risk of heart disease and diabetes. But you don’t have to go all or nothing. Even a shift toward eating more whole grains, beans, and vegetables and less meat can improve your health stats, says Debbie Petitpain, M.S., RDN, a spokesperson for the Academy of Nutrition and Dietetics and a culinary nutritionist in Charleston, South Carolina. This change does mean you have to pay closer attention to what you eat. “Often new vegetarians don’t realize they need to focus on getting enough nutrient-dense foods,” says Libby…

7 мин.
spring veggies

SPRING TARRAGON-POTATO SALAD HANDS ON 15 minutes STEAM 15 minutes 1½ lb. tiny red and/or yellow new potatoes, halved or quartered½ cup fresh shelled English peas or frozen peas2 Tbsp. champagne vinegar or white wine vinegar2 tsp. Dijon mustard½ tsp. salt¼ tsp. pepper2 Tbsp. extra virgin olive oil1 Tbsp. chopped fresh tarragon1 cup baby arugula, torn1 stalk celery, thinly bias-sliced2 hard-cooked eggs, peeled and coarsely chopped1 small shallot, thinly sliced 1. Place a steamer basket in a 4- to 6-qt. pot. Add water to just below the basket. Bring water to boiling. Place potatoes in the steamer basket. Cover and steam for 15 minutes or until potatoes are tender, adding peas the last 3 minutes of steaming. Spread potatoes and peas on a rimmed baking sheet and let cool. 2. For dressing, in a…

5 мин.
(not-so-humble) beans

SMASHED BEAN SPREAD HANDS ON 10 minutes COOK 45 minutes 2 cups fresh shelled lima or butter beans, washed3 Tbsp. olive oil2 Tbsp. chopped fresh thyme3 cloves garlic, minced½ lemon, zested and juiced (1 tsp. zest; 1½ Tbsp. juice)½ tsp. salt¼ tsp. freshly ground black pepperToasted baguette slicesFresh flat-leaf parsley leaves 1. In a large pot place beans and enough water to cover by 2 inches. Bring to boiling; reduce heat. Cover and simmer for 35 minutes or until very tender. Drain well; place beans in a food processor. Add olive oil, thyme, garlic, lemon zest and juice, salt, and pepper. Process until smooth. Spread over baguette slices; sprinkle with parsley. If desired, top with additional lemon zest, olive oil, and pepper. Makes 16 servings (about 1½ Tbsp. each). PER SERVING 118 cal., 5…

1 мин.
tips for growing

START WITH SUPPORT Beans have one of two growth habits: Bush varieties top out at 36 inches tall; pole varieties grow 6–8 feet tall. Pole beans need support, but you can be creative about it. Wire cattle panels, bamboo stakes, and even cornstalks work. Whatever you use, set it up before planting time so as not to disturb roots later. SOW SEEDS Find a spot that gets 6–8 hours of sun a day. Plant seeds 1 or 2 inches deep after the chance of frost has passed and the soil has warmed to at least 60°F. (To start indoors, plant seeds 2 weeks before the last frost date then transplant 3 weeks later.) Give plants room to breathe: 8–10 inches between bush plants and 6 inches for pole varieties. LIMIT FERTILIZER Beans make their own…

3 мин.
farmers market board

BUTTERMILK-MISO RANCH start to finish 20 minutes ⅓ cup buttermilk¼ cup white miso paste(p. 57)1 tsp. white vinegar½ tsp. onion powder½ tsp. garlic powder½ tsp. fine sea salt1 tsp. cracked black pepper1 cup sour cream1 cup mayonnaise¼ cup chopped fresh flat-leaf parsley¼ cup chopped fresh dill¼ cup snipped fresh chives 1. In a large bowl whisk the first seven ingredients (through cracked black pepper) until smooth. Add sour cream and mayonnaise; stir to combine. Fold in parsley, dill, and chives. Makes 2½ cups. PER 2 TBSP. 109 cal., 10 g fat (2 g sat. fat), 12 mg chol., 248 mg sodium, 3 g carb., 0 g fiber, 2 g sugars, 1 g pro. GRILLED LEMON AIOLI hands on 15 minutes grill 2 minutes 1 large lemon, cut in half3 large egg yolks*2 tsp. Dijon mustard1 clove garlic,…

5 мин.
cool cukes

When it comes to nearly instant gratification, cucumbers have many other garden vegetables beat. In the short span of 6 to 8 weeks, the plants go from seed to prolific flowering and fruit. “It’s a satisfying crop, especially for impatient gardeners,” says Shannon McCabe, horticulturist at Baker Creek Heirloom Seeds. Standard cukes always deliver, but it’s worth growing less common varieties for novelty shapes and subtle flavor variations: the trendy cucamelon, yes, but also the tart kiwano or the pickling-ready Parisian gherkin. Some have more compact habits, but all produce refreshing fruit at summer’s peak—just when you need it. WHITE GAZPACHO HANDS ON 15 minutes CHILL 2 hours 1¼ lb. cucumbers, peeled and chopped1 cup seedless green grapes1 slice country Italian bread, crusts removed and cubed (½ cup)½ cup slivered almonds¼ cup finely…