Simple Green Suppers – Susie Middleton

May 28, 2017 by
 |  44 Comments  |  Leave Comment

Simple Green Suppers: A Fresh Strategy for One-Dish Vegetarian Meals by Susie Middleton demonstrates how easy it is to add more seasonal vegetables to your menus by pairing them with staple ingredients such as noodles, grains, beans, greens, toast, tortillas, eggs, and broth. With 125 recipes for flavorful and veggie-forward dishes, tips on keeping a flexible and well-stocked pantry, and make-ahead and streamlining strategies this is the book that will guarantee that more vegetables will make their way to your plates in the most delicious manner.

With Susie’s expertise, vegetarian suppers are vibrant, full of flavor and substantial. Cookbooks that focus on a more plant based fare have become more attractive to me – due in part to the amazing chefs who are putting out crave-worthy recipes. Spring Farmers’ Market Stir-Fry (baby Japanese turnips, radishes, and soba), Stir-fried Greens, Mushrooms and Udon Noodles with Spicy Ponzu Sauce, and Baby Potato, Greens, Garlic and Chickpea Hash are just a few examples of the recipes in this beautiful book.

Susie is the author of three other cookbooks that are also ndexed for our members – all with the same quality of delicious, good-for-you food. She states that Simple Green Suppers is about cooking – “about the sensual pleasure and physical satisfaction you get from cooking, from feeding yourself and others well.” The bonus is that the dishes in this book can be on the table in under 45 minutes and many in under 30 with make-ahead suggestions to help cut even more of that time off during busy weeknights. 

Special thanks to Roost Books for sharing the following delicious recipes with us today. Be sure to head over to our contest page to enter our giveaway featuring five copies of this title open to US and Canada members.

Warm Ciabatta Toasts with Lemony Chickpea Hummus and Sautéed Veggies 

Ciabatta-crisp on the outside, airy and chewy on the inside-is my favorite bread (as you might have already guessed), and I always keep a sliced loaf in the freezer. Then, on a cool night, I can make one of these savory toasts, with my Lemony Chickpea Hummus, a topping of sautéed veggies, and a garnish or two. (There are lots of combos-the choice is yours.) You might not think of pairing hummus with cooked vegetables and warm toast, but hummus is actually delicious as a cool-weather condiment. Try these toasts with a combination of brussels sprouts, shallots, and pine nuts, with a topping of kale and roasted chickpeas, or with any of the combinations suggested here. (Warm hummus is also delicious with melted butter-yes!-especially brown butter, so I’ve included instructions for making a super-quick batch of “brown-butter nuts” to top the veggies with.) These toasts are also great with Quick-Roasted Cherry Tomatoes. Any way you make them, these toasts are a compact and satisfying supper. Double or triple the recipe as you like.
 
Makes 2 toasts

2 slices of ciabatta (¾ to 1 inch thick and 6 to 7 inches long, cut at a sharp angle)
1 to 2 teaspoons extra-virgin olive oil, plus more for brushing
Kosher salt or sea salt
⅓ to ½ cup Lemony Chickpea Hummus (recipe follows) 
1 teaspoon to 1 tablespoon unsalted butter (optional)
1 cup very thinly sliced veggies (choose one or two of the following: kale or collards, brussels sprouts, broccoli raab (tender tops only), broccoli or cauliflower, carrots, peppers, shallots, onions, mushrooms, baby spinach or chard leaves, or whole shishito peppers (see Note)
1 tablespoon pine nuts or sliced almonds (optional)
¼ teaspoon freshly grated lemon or lime zest (optional)
2 tablespoons Roasted Chickpeas (optional)
Pea shoots, fresh Italian parsley leaves, or baby greens (optional)

1. Move an oven rack to the top position, 4 to 5 inches from the broiler element, and preheat the oven broiler to high. Brush the ciabatta slices generously with oil on both sides and sprinkle with salt. Arrange on a baking sheet. Broil until the tops are golden brown, about 2 minutes. Flip the slices over and toast the other side until golden, 1 to 2 minutes more.

2. If the hummus is chilled, gently warm it: You can warm it on the stovetop in a small covered saucepan over very low heat, uncovering frequently to stir. Alternatively, you can microwave it on high for a few seconds.

3. In a small nonstick skillet, heat 2 teaspoons of oil (or 1 teaspoon of oil and 1 teaspoon of butter, if desired) over medium heat. Add the veggies and a pinch of salt and increase the heat to medium-high. Cook, tossing frequently, until the veggies are limp and browned around the edges, 2 to 6 minutes, depending on the type(s) of vegetable. (Thinly sliced hearty greens need only 1 or 2 minutes to glisten and wilt.) Remove the pan from the heat.

4. If you like, you can use the skillet to make “brown-butter nuts” at this point: Transfer the veggies to a plate, then heat 2 teaspoons of unsalted butter in the skillet over medium-low heat. Add the pine nuts and cook until lightly browned, 4 to 5 minutes. Remove the pan from the heat.

5. Spread 3 to 4 tablespoons of hummus on each piece of toast. Top with the sautéed veggies and spoon the brown-butter nuts over (if using) and/or sprinkle with the roasted chickpeas. Scatter the lemon or lime zest over all, and garnish lightly with the pea shoots (if using). Serve right away.

Note: The combinations for this dish are endless. Here are some of my favorites:
  • Lemony Hummus with Sautéed Kale, Brown-Butter Pine Nuts, and Lemon Zest 
  • Lemony Hummus with Brussels Sprouts, Shallots, and Almonds
  • Lemony Hummus with Sautéed Shishito Peppers, Lime Zest, and Parsley 
  • Lemony Hummus with Broccoli Raab, Onions, and Roasted Chickpeas
  • Lemony Hummus with Cauliflower, Chard, and Chickpeas 

Lemony Chickpea Hummus

Hummus has a lovely texture and flavor when made from freshly cooked chickpeas but it is also perfectly delicious when made from canned chickpeas. If you do cook the chickpeas yourself, save a little of the cooking water to make the hummus. I find that a little extra water added at the end of pureeing gives hummus a particularly light and fluffy texture. My friend Eliza (who tested every recipe in this book) created this hummus with a generous measure of lemon and a bit of cumin (you’ll love it!).

Makes 2¼ cups

 2 cups cooked chickpeas or canned chickpeas, drained and rinsed
¼ cup tahini (see Note)
⅓ cup freshly squeezed lemon juice, plus more to taste
¼ cup plus 2 tablespoons chickpea cooking liquid or warm water 
2 tablespoons extra-virgin olive oil, plus more for drizzling
1½ teaspoons minced fresh garlic
1 teaspoon kosher salt
¼ teaspoon ground cumin
Cayenne
Coarsely chopped fresh cilantro or parsley (optional)

1. Put the chickpeas, tahini, ⅓ cup of lemon juice, ¼ cup of the cooking liquid or water, and 2 tablespoons of the olive oil into the bowl of a food processor and process until well combined. (It will still be a little rough.)

2. Scrape down the sides of the food processor and add the garlic, salt, cumin, and a small pinch of cayenne and process again until smooth. Taste for lemon and salt, and add more if needed. Add the remaining 2 tablespoons of cooking liquid and process until light and fluffy. (Add a little more liquid or water if needed.)

3. To serve, scrape the hummus into a bowl, sprinkle with a pinch of cayenne, and drizzle with olive oil (about 1 to 2 tablespoons). Garnish with cilantro if desired. If making hummus ahead for toast or other use, scrape the hummus into a refrigerator container and drizzle with olive oil to cover. Cover and keep for up to 1 week in the fridge.

Note: If you are opening up a new can of tahini and the solids are very hard to mix with the liquid, scrape everything out into a food processor or blender and process until well combined and smooth.

From Simple Green Suppers by Susie Middleton© 2017 by Susie Middleton. Photographs © 2017 by Randi Baird. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc. 

Add this recipe to your Bookshelf (click the blue +Bookshelf button)

Category: Book News, Recipes

Post a comment

44 Comments

  • madamepince  on  May 28, 2017

    I love any hummus recipe that doesn't want me to peel chickpeas. OTOH, I really have an aversion to tahini & use a little toasted sesame oil instead.

  • camtncook  on  May 28, 2017

    Now that the warm weather is here, I'm always looking for more ideas to make lighter, healthier meals.

  • lgroom  on  May 28, 2017

    I am a salad nut — there is very little I won't make into a salad. I am also soup crazy. I eat a lot of vegetables.

  • PennyG  on  May 28, 2017

    My go-to dish for including a wide variety of veggies is usually some sort of stir fry.

  • Kristjudy  on  May 28, 2017

    Hoping for inspiration for using all our farmers market finds.

  • Mariarosa  on  May 28, 2017

    I work vegetables into my menus by incorporating them into what I'm making. I toss veggies into frittatas, I add spinach or mushrooms to meatballs, I make broccoli sauce for pasta.

  • jr0717  on  May 28, 2017

    I like the promise of adding veggies in new or unexpected ways that this book offers! Right now soups and stir fries are my go-tos for upping the vegetable content of my family's meals.

  • JenJoLa  on  May 29, 2017

    I find the easiest way to add more vegetables is to find and make fun salads.

  • nadiam1000  on  May 29, 2017

    I usually take salads to work for lunch to add veggies to my diet or make a big pot of soup

  • cheftina888  on  May 29, 2017

    love the idea of making healthier lunches and dinners bfs using more vegetables in my entrees. I would love to make the Warm Ciabatta Toasts with Lemony Chickpea Hummus and Sautéed Veggies with have that with a nice bowl of soup

  • tennyogirl  on  May 29, 2017

    Gotta love those fancy toasts

  • lhudson  on  May 30, 2017

    Double tomato and white bean bruschetta salad

  • RSW  on  May 30, 2017

    just adding them

  • sgump  on  May 30, 2017

    To add more vegetables: in the summer, especially, I turn everything into a salad. This means, with some sort of sauce or dressing to bind the ingredients, I can throw in some of the most remarkably random vegetables, and things turn out fine!

  • Siegal  on  May 30, 2017

    Sometimes I grind veggies into a sauce to hide them from the kidsn

  • fiarose  on  May 31, 2017

    i think it's important to work hard on the spices and flavors, not just treat them as a side dish–that way you'll get excited about eating them, and cook veggies more!

  • Lem9579  on  May 31, 2017

    Crystallized ginger miso dressing.

  • Lem9579  on  May 31, 2017

    Adding vegetables to my breakfast meals. Vegetables on toast or grilled veggies as a side if I am having eggs.

  • Caypron  on  June 1, 2017

    So many good recipes to choose from I've been changing my mind. I think I'll go with eh warm brown rice, lentil, cabbage and apple salad.

  • vinochic  on  June 1, 2017

    salads and smoothies

  • annieski  on  June 2, 2017

    We love simple suppers loaded with fresh veggies. One local farm is offering big 2lb bags of spinach and we've been "going to town". Last night we had creamed spinach and pasta with homemade sourdough bread. YUM.

  • LauraInHouston  on  June 3, 2017

    I love to see recipes with lots of options! Might have to buy this book if I don't win it! 🙂

  • FrenchCreekBaker  on  June 7, 2017

    I do like making veggie bowls. Hodge podge soups are a good way to use many veggies. And I slip in greens and garden veggies in smoothies.

  • mph993  on  June 8, 2017

    Roasted Brussels sprouts, crispy shiitakes, and green rice with crunchy pepitas. Sounds like a great combo of favorite ingredients.

  • kitchenclimbers  on  June 8, 2017

    eating salads

  • t.t  on  June 10, 2017

    Add it to pasta or salad.

  • dbielick  on  June 10, 2017

    I love adding a can of diced tomatoes to prepared tomato sauces and meatloaf

  • Uhmandanicole  on  June 12, 2017

    Nothing beats stir frying veggies with garlic and ginger and soy sauce or roasting in the oven with olive oil and salt!

  • tarae1204  on  June 16, 2017

    Making snacking vegetables available really helps, for example, buying a tray of precut veggies (even though you *could* wash and prep them yourself) makes it easy to serve that straight from the fridge for a snack.

  • Nasus  on  June 16, 2017

    Warm brown rice, lentil, cabbage, and apple salad with walnuts, cranberries, and apple-Dijon dressing sounds really good.

  • ACanadianBaker  on  June 16, 2017

    Can't wait to try this book, dinner in under 45min is a bonus!

  • cocecitycook  on  June 16, 2017

    Having a garden makes adding vegetables to my meals a no brainier!

  • kitblu  on  June 17, 2017

    Wonderful vegetarian recipes and not just the usual type seen all over the internet. The item about using Miso will benefit anyone thinking about adding fermented foods to their diet – simple and non-threatening.

  • agfloyd  on  June 19, 2017

    Most books with dinner recipes like this tend to make bigger portions than a single cook like me needs, but when the flavors are this interesting I definitely don't mind having plenty of leftovers! (By the way, quick small typo alert in case anyone from EYB is reading this and wants to correct this review post: in the first sentence of the third paragraph, "indexed" is missing its "i"),

  • lindaeatsherbooks  on  June 20, 2017

    I like to add bell peppers and squash to my rice in my rice cooker.

  • Lafauvette  on  June 25, 2017

    I love working vegetables into eggs, whether it's a scramble, omelette, frittata, or quiche.

  • meggan  on  June 26, 2017

    By visiting the farmers market for inspiration.

  • SujataNaik  on  June 26, 2017

    Indian curries, mostly

  • orchidlady01  on  June 28, 2017

    I add diced vegetables to almost every dish I make, especially onions, peppers and mushrooms.

  • monique.potel  on  June 28, 2017

    i use different vinegars and herbs and spices to vary the tastes

  • mightyme  on  June 29, 2017

    I love the idea of simple meals that include lots of veggies!

  • nandag  on  June 30, 2017

    Chinese egg noodles and broccoli with spicy peanut sauce

  • nandag  on  June 30, 2017

    sorry, i got confused where i was posting what! so, favorite way to incorporate veggies seems to be buying in season organic veggies Sunday morning at the farmer's market and then finding recipes for them during the week.

  • michalow  on  July 1, 2017

    Roasted butternut smash on whole wheat toast with cranberry-citrus herb butter and crispy shallots!

Seen anything interesting? Let us know & we'll share it!

Categories

Archives