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Aug 31, 2007 10:07 PM

Vegetable Harvest: Recipe Discussion and Planning, Links, and Previous Picks and Pans

September 2007 Cookbook of the Month. Use this thread to make general comments about Vegetable Harvest by Patricia Wells, discuss which recipes you are planning to try, and to post short reviews of recipes you may have already tried. This thread is also the place to post links to recipes that are available online. Full length recipe reviews should be posted in the appropriate section thread, which you can find here:

A reminder that the verbatim copying of recipes to the boards is violation of the copyright of the original author. Posts with copied recipes will be removed.

Thanks for participating!

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  1. I asked the mods to sub this in for my earlier post – I put the recipes within the categories of the threads started by JoanN (and for good measure, they are in the order that they are in in the book!).


    Smoked Salmon With Dill-Mustard Sauce-

    Spicy Polenta-Cheese Crackers -

    Tomato and Strawberry Gazpacho -

    Beet Tartare with Capers, Mustard and Shallots -

    Chickpea and Basil puree -

    Heirloom Tomato Salad -

    Cherry Tomato & Black Olive Salad -

    Spring Onion, Tomato, Avocado, And Basil Salad With Basil-Lemon Dressing -

    Minted Jerusalem Artichoke Salad With Mache -

    Marinated Heirloom Tomato Soup -

    Heirloom Tomato Broth with Tarragon -

    Chunky Corn Soup with Cilantro and Smoked Spanish Paprika -

    Guy Savoy's tomato coulis with asparagus & mint -


    Celeriac Salad With Fresh Crabmeat and Creamy Lemon-Chive Dressing -

    Mussels with Chorizo and Cilantro -

    Mussels with Swiss Chard and Saffron Cream -

    Salmon wrapped in spinach leaves -

    Sardines In Parchment With Tomatoes And Onions-

    Seared Baby Squid with Parsley and Garlic -


    Chicken Breasts with Mint, Capers, and White Wine -

    Pork Sausage with Potatoes and Red Wine Vinaigrette
    (adapted from Vegetable Harvest by Patricia Wells) -


    Spaghetti With Green Olives, Garlic, And Fresh Mint -

    Pea and Mint Risotto -

    Creamy Polenta Wedges -

    Couscous Salad With Spinach, Parsley and Spring Onions -


    Asparagus Braised with Fresh Rosemary and Bay Leaves -

    Broccoli Puree With A Hint Of Mint -

    Steamed Brussels Sprouts with Bacon and Cream -

    Eggplant Daube -

    Eggplant and Tomatoes from the Velleron Market -

    Steamed Eggplant With Buttermilk-Thyme DRESSING -

    Zucchini Carpaccio with Avocado, Lemon Thyme and Pistachio oil -

    Zucchini la Ponche -


    Tomato-Quinoa Bread -


    Almond and Buttermilk Sorbet -

    Rhubarb-Berry Compote In Grenadine -

    Seasonal Fruits Roasted With Honey-Lemon Sauce And Fresh Lemon Verbena -

    Sheep's Milk Yogurt Sorbet -


    Creamy Lemon-Chive Dressing -

    Chunky Fresh tomato sauce -


    Some other Wells vegetable recipes – not in the book:

    5 Replies
    1. re: MMRuth

      I actually had no intention of buying this book - just because I'm awash in books these days (cookbooks and non cookbooks) - but after seeing some of those recipes, went ahead and bought it before heading to the farmer's market this morning. Lots of lovely sounding recipes, and most seem pretty straight forward, with more restrained ingredient lists, than say, Lucques - much as I love it. Interesting combinations of ingredients with vegetables, and many that I want to try. I only wish there were photos of the dishes, rather than the raw ingredients.

      Dishes I'll probably make this weekend:

      Cherry Tomato and Black Olive Salad (I have olives that need to be used up)

      Chunky Corn Soup with Cilantro and Smoked Spanish Paprika

      Celeriac Salad with Fresh Crabmeat - bought a knob of celery root at the farmer's market last weekend, and convinced the fish monger to sell me 1/2 a pound of crab meet by breaking up a 1 pound container.

      Chilled Beet Gazpacho - beets also from last weekend, like the idea of sherry vinegar in this.

      Seared Duck Breast with Espellete Pepper Jelly (in truth, I won't make the jelly, but have some lovely pepper jellies from the farmer's market, and some duck breasts I bought there last weekend, and I'd like to try her technique - I've only cooked duck a couple of times.)

      Salmon Wrapped in Spinach Leaves with Caper, Lemon and Olive Sauce - couldn't find large spinach leaves, so bought Swiss Chard - we'll see how that goes.

      Hmmm ... I think that will take me past this weekend ....

      1. re: MMRuth

        Thanks MMRuth - wasn't planning on buying the book either, so now I can join in the fun this month!

      2. re: MMRuth

        Thank you so much for this list MMRuth. I'm going to try to skip buying the book (trying to get my cookbook problem under control) and haven't been able to get it from the library yet.

        1. re: MMRuth

          Wow, fantastic. I wasn't going to buy the book, so these links help tremendously. Thank you so much.

          1. The original comment has been removed
            1. This is just great, MMRuth! Very much appreciated. Still waiting for my library copy as well so this is a huge help. The mussels with chorizo are talking to me.

              1. Got the cookbook from the library. I'm planning on trying Braised Beef with Carrots sometime in the next week, if it ever cools down a bit.

                1. I love Patricia Wells' other cookbooks, so I was excited to buy this one. About halfway through the book, I realized that this is a diet cookbook! Well, sort of. On the plus side, the recipes sound awfully good for the most part. (After all, I didn't even notice the calorie counts on each page until I had read much of the book.) On the minus side, I doubt I will be making any of the desserts. But maybe I will have to try one of the cakes just to see if it could possibly be any good. Another surprise was that several recipes don't actually call for vegetables, although they do call for fresh herbs. I knew it wasn't a vegetarian cookbook, but thought that vegetables or fruits would be part of every recipe. Still, I look forward to cooking.

                  1 Reply
                  1. re: Anya L

                    The protein dishes that I've tried so far have all incorporated vegetables in some fashion, but I've noticed that the recipes call for rather small amounts of protein per person - 4oz of salmon, 1 oz of crabmeat, 4-6 oz of duck breast. May well be in line with nutritional guidelines, but my husband certainly doesn't agree, so I've been making the full recipe for the two of us, with some leftovers! Haven't looked at the desserts yet.