Newsletter: 🌽🥕Vedge-tables galore + the teenager cooking us healthy

Live life on the Vedge

"We love food, we live for food and we hope our passion for what we do passes through the pages of this book to inspire you to cook with a new sense of appreciation for vegetables."

Kate Jacoby and Rich Landau

Newly added to ckbk, Vedge is perfectly described by the book’s subtitle ‘100 plates, large and small, that redefine vegetable cooking’. Philadelphia natives, and James Beard nominated chefs, Kate Jacoby and Rich Landau opened their restaurant Vedge in 2011 in Central City Philadelphia, as a place to center seasonal local ingredients and global flavors.

They term their place a ‘vegetable restaurant’ not vegan, even though their cooking is entirely plant-based, in order to highlight their focus, the vegetable. They have subsequently also opened Grand Provisions; their farm-inspired outpost in the countryside.

Their philosophy, in their restaurants and in this book, is to create dishes that stand their own alongside the very finest cuisine, that neither needs nor uses meat substitutes, and celebrates the delicious glory of all things grown. The result is a wonderful offering, an array of tempting dishes, organised by types – Soups and Stews, Small Bites etc. Try Roasted Rutabaga Salad with Pistachio & Charred Onion, Broccoli Rabe Philly Style, or Posole with Chayote and Poblano Peppers.

And do not think that your sweet tooth will be ignored. While Rich is the more experienced chef of the two, opening his first restaurant in 1994, and is a six-time finalist for James Beard Foundations Best Chef Mid-Atlantic, Kate is a James Beard nominated pastry chef. Both fruits and vegetables feature – try Figgy Toffee Pudding with Madeira Quince Ice Cream, or Beetroot Pots de Crème.

For the plant loving among us, Vedge is as good as it gets.

Find all 100+ recipes from Vedge

Pictured above: Eggplant Braciole from Vedge by Rich Landau and Kate Jacoby

It’s a teen food revolution

“While writing this cookbook, I had three main goals in mind: (1) to make cooking and eating as healthy and fun as possible; (2) to ensure that teens will be able to do it; and (3) to take you on a global adventure!”

Remmi Smith

It is fair to say that cookbook author, broadcaster, and entrepreneur, Remmi Smith, achieves what she sets out to do. Named by Huffington Post and Food Tank as one of "20 young people changing the food system", Remmi is active and outspoken on her mission to show fellow teens that cooking can be fun and healthy.

We are thrilled to have The Healthy Teen Cookbook now on ckbk.

Born in China, based in the US, Remmi takes us on a global culinary adventure, with her book organised under the headings of seven continents, and introduced with facts and enthusiasm.

She is no less serious about the health, fun, and accessibility of her recipes.

They are each explained with interesting detail, and use straightforward methods – such as this Curry Shrimp and Rice. Each continent has a wealth of recipes, and some also have a full menu, with ideas for a family feast of six or seven dishes.

Try the Grilled Meat, Rice, and Cabbage Salad, from her Tanzanian Family Feast.

The book is a real asset for the teen in your life, or any of us seeking straightforward, tasty, approachable food.

Cooking for sports performance

With the Olympics kicking off on July 26, sport comes into focus.

For those of us wanting some tips on cooking, and eating, for performance, or just to maximise our health, we have a Sport Bookshelf full of recipes and tips to meet your needs.

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Ingredient focus: fennel

Fennel is a member of the parsley family, and while there are three main types, it is Florence fennel (or finocchio) which is used as a vegetable. The fronds are tender and can be used much like a fresh herb – as in this Oven Roasted Pork Shoulder with Fennel Tops.

The bulb is fresh and crisp when finely sliced raw – try this Sicilian Orange and Fennel Salad. The delicate anise flavor of fennel works beautifully in salads, but also holds its own roast, baked or braised – try these One Pan Baked Veggies with Roast Fennel and Herby Ricotta.

For more fantastic fennel recipes explore these 12 Ways with Fennel.

6 of the best recipes with cheese

Cheese, that most compelling, diverse, and indulgent of foods, is perfect on its own, but also a meal-transforming ingredient. In honor of National Cheese and Wine Day on July 25 here are six fabulous recipes. Pair with the wine of your choice.