Recipes from Eating from the Ground Up

Eating from the Ground Up Cookbook

With more than 100 versatile recipes, Eating from the Ground Up teaches you how to showcase the unique flavor and texture of each vegetable, truly bringing out the best in every root and leaf. The answers lie in smart techniques and a light touch. Here are dishes so simple and quick that they feel more intuitive than following a typical recipe; soups for year-round that are packed with nourishment; ideas for maximizing summer produce; hearty fall and winter foods that are all about comfort; impressive dishes fit for a party; and tips like knowing there’s not one vegetable that doesn’t perk up with a sprinkle of salt. No matter the vegetable, the central lesson is: don’t mess with a good thing.

Two bowls of polenta with greens, topped with grated Parmesan and crispy bread crumbs.

Polenta with Greens

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Comfort food at its finest—creamy polenta, packed with leafy greens and Parmesan. Full of nutritious veggies and on the table in 45 minutes. You’re welcome.

A crock filled with shiitake barley soup--mushroom, leeks, miso, ginger, scallions, nori seaweed

Shiitake Mushroom Barley Soup

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What makes this shiitake barley soup so satisfying? It’s Easy, fast, and eminently slurpable. That and it’s intensely umami-like flavors.

Skillet cauliflower pasta with farfalle, andouille sausage, spinach, and goat cheese in a cast iron pan, a wooden spoon and striped towel nearby.

Skillet Cauliflower Pasta

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Roasted cauliflower. Andouille sausage. Spinach. Goat cheese. Bowtie pasta. What’s not to love about this quick weeknight meal? You’ll be fighting your loved ones for leftovers.