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MPL Cookbook Club: Recipes-February 2025

online Cookbook Club hub of the Milton Public Library

Recipes from Vegetable Kingdom by Bryant Terry

22 chefs joined us for vegetarian/vegan dishes, many with ingredients that were new to us. Our cooks were pleasantly surprised by this book, and many said they would prepare their recipes again in the future and found most dishes easy to prepare. We were thrilled to welcome six newbies to this meeting!

Sweet Corn Relish (pg. 34)

made by Karen Murphy-Lind

Fennel & Citrus Salad (pg. 45)

made by Marianne LeBigot

Caramelized Leek & Seared Mushroom Toast (pg. 57)

made by Linda Simon

Spinach-Avocado Dip with Scallions (pg. 62)

made by Anne Bilodeau

Apple & Kohlrabi Coleslaw (pg. 87)

made by Mimi McGrath

Broccoli-Dill Sandwich Spread (pg. 94)

made by Sara Truog

Creamy Cauliflower (pg. 102)

made by Stacy Cabral

Spicy Stewed Peppers (pg. 111)

made by Karen Murphy-Lind

Memphis Coleslaw (pg. 135)

made by Rose Guerra

Slow-Cooked Collards (pg. 147)

made by Aonghus O'Nia

All-Green Everything Salad with Creamy Sage Dressing (pg. 148)

made by Connie Spiros

Roasted Sweet Plantains, Pecan & Millet Salad (pg. 150)

made by Naureen Farooqui

Smashed Fried Potatoes (pg. 172)

made by Joanne Lloyd

Millet, Red Lentil, & Potato Cakes (pg. 175)

made by Maureen Dubreuil, who reported that this recipe was very labor intensive

Ash-Roasted Sweet Potatoes (pg. 185)

made by Aaron Damesek

Oven-Roasted Baby Beets (pg. 202)

made by Joan Lafond

Caraway-Roasted Beets & Carrots (pg. 207)

made by Kelly Gallagher

Creamy Carrot-Coconut Soup (pg. 208)

made by Kathleen Belskis

Oven-Roasted Carrots with Carrot Top-Walnut Pesto (pg. 210)

made by Mimi Graham

Grated Parsnip & Carrot Salad (pg. 214)

made by Lisa Courtney

Lentil Soup (pg. 215)

made by Susan Wright

Roasted Parsnips with Onion-Mustard Sauce (pg. 216)

made by Julianne Beck

Brown Sugar-Glazed Turnips (pg. 226)

made by Hillary Farber