Jill Nussinow, Registered Dietitian and cooking teacher, has had a lifelong love affair with vegetables. Her cookbook The Veggie Queen: Vegetables Get the Royal Treatment is a lighthearted look at vegetables with more than 100 seasonal recipes that will surely elevate their status on your plate. Included in the seasonal chapters are recipes such as:

• Roasted Baby Leeks a La Nicoise
• Minted Pea Soup
• Asian Grilled Squash Salad
• Roasted Vegetable Fajitas
• Szechuan Eggplant Roll-Ups
• Pear and Toasted Walnut Salad with Cranberry Vinaigrette
• Maple Vinegar Sauteed Parsnips
• Winter Squash Enchiladas

In addition to the Spring, Summer, Fall and Winter chapters, there is an Anytime At All section and another on Pressure Cooking. If health is wealth, then this book will make you rich— in vegetables.

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The Veggie Queen: Vegetables Get the Royal Treatment
By chapter $4.95 (pdf download - no shipping cost)

Each chapter contains recipes as well as stories about farms, farmers, vegetables and adventures with The Veggie Queen™.

Spring Chapter:
The time of rebirth when the shoots start coming up providing a welcome break from the heavier winter  vegetables. Herein you will find recipes that include peas, asparagus, baby leeks, spinach and more in dishes such as Roasted Potato, Mushroom and Asparagus Salad, Minted Pea Soup, Potato Leek Soup with Sorrel Cream, Greek Stuffed Artichokes and Mediterranean French Green Lentils. (16 recipes)

Summer Chapter:
With summer’s heat comes an abundance of vegetables including summer squash, tomatoes, green beans and corn which you will find in easy-to-prepare dishes such as Sweet Summer Super Salad, Andean Corn and Quinoa Salad, Summer Squash “Vichyssoise”, Smoky Gazpacho and Roasted Vegetable Fajitas. These recipes will keep you eating well when the heat is high. (17 recipes)

Fall Chapter:
As the weather cools and the harvest unfolds you will find recipes from appetizers through dessert using the bounty of the season. You can put together an entire holiday menu with recipes such as Mushroom Walnut Pate, Stuffed Shiitake Mushrooms, White and Sweet Potato Pancakes, Pear and Toasted Walnut Salad with Cranberry Vinaigrette, Fruited Wild Rice and Spiced Sweet Potato Pie plus 20 others for your autumn eating pleasure. (28 recipes)

Winter Chapter:
Winter chill means that it’s time to nest and cook with seasonal vegetables such as greens, winter squash, mushrooms, beets, broccoli and cauliflower. You’ll find them in dishes such as Wild Mushroom Ravioli, Curried Pear and Squash Soup, Lemony Lentil and Potato Chowder, Pasta with Greens, Herbs and Olives and more. (19 recipes)

Anytime at All Chapter:
Thankfully some recipes use ingredients available all year long so making them is a snap. Many are staples such as Hummus, Rice Paper Rolls with Spicy Citrus Sauce, Basic Quinoa, Rich Mushroom Gravy, Mushroom Oat Burgers and Curried Lentils and Rice.  (19 recipes)

Pressure’s On – In a Good Way
If you are new to pressure cooking, this chapter is for you. In addition to wonderful recipes such as Orange Scented Beet Salad, Basic Risotto, Simple Vegetable Stock, Chickpeas Italiano and Braised Tofu and Vegetables you will get information on buying and using a pressure cooker including some pressure cooker basics. (13 recipes)