BH&G Veggie-Full

Better Homes & Gardens Veggie-Full magazine is filled with more than 100 recipes for the veggie-lover, the flexitarian, and the mom who just wants her family to eat a few more veggies. Although meat, chicken, and fish entrées are included in the recipe line-up, vegetables are given more space on the plate. Special features include 6 ingredient, no-cook dinners, ideas for adding creative flavors to everyday vegetables, and veggie-centric appetizers as well as vegetable-inspired cocktails. Tips for how to make recipes vegan-compliant sprinkled throughout.

veggie-full

PLANT POWER • FOLLOWING A VEGETARIAN OR MAINLY PLANT-BASED DIET—EVEN IF IT’S JUST ONCE OR TWICE A WEEK—ISN’T AS HARD AS YOU MIGHT THINK. KEEP THESE POINTS TOP OF MIND TO GET THE MOST OUT OF EVERY BITE YOU TAKE.

SPRING VEGGIES • SPRING HAS SPRUNG, USHERING IN THE FIRST TENDER VEGGIES OF THE SEASON. LET’S SHOWER THEM WITH THE ATTENTION THEY DESERVE.

tartines • CRAFT A PLANT-POWERED OPEN-FACE SANDWICH FOR A LIGHT LUNCH OR SNACK ON THE PATIO (GLASS OF WINE OR APERITIFRE COMMENDED).

(Not-So-Humble) BEANS • HERE’S A SURPRISE FOR THE GROWING SEASON. DEPENDABLE SHELLING BEANS TURN FROM PANTRY STAPLE INTO CENTER-OF-THE-PLATE SENSATION WHEN GROWN IN THE GARDEN AND EATEN FRESH FROM THE POD.

COOL BEANS • These unusual types have great flavors and look like little jewels. Find them online.

TIPS FOR GROWING • Practically foolproof, raising shelling beans requires one basic skill: timing the harvest correctly.

farmers market board • WHEN THE FARM STANDS ARE OVERFLOWING, BOOST YOUR CRUDITÉS GAME WITH A NOVEL VEGGIE OR TWO, SIZZLING FLAVOR FROM THE GRILL, A BOARD TO PILE IT ALL ON, AND THESE TANTALIZING DIPS.

GET ON BOARD • These veggie-tray upgrades bring fresh energy and flavor to the spread.

cool CUKES • THE STANDARD GARDEN CUCUMBER GETS SOME FRI ENDLY COMP ETITION FROM FRESH VARIETIES YOU CAN PLANT THIS SEASON. WHEN YOUR BUMP ER CROP COMES IN, DISCOVER NEW WAYS TO ENJOY IT WITH THIS COLLECTION OF RECIPES.

SUPPORTING ROLES • Give your cucumber plants solid reinforcement with trellises and structures that allow them to reach for the sky. This prevents rotting and disease and gives your garden beautiful dimension.

TIPS FOR GROWING

share a salad • ROUND OUT YOUR BBQ WITH A SALAD (OR TWO) FULL OF VEGGIES THAT’S QUICK TO PREP. PLUS, EACH CAN BE MADE A DAY AHEAD TO MANAGE YOUR TIME. TO SERVE, GIVE YOUR MASON JAR DRESSING A SHAKE, THEN POUR AND TOSS.

ROSY RHUBARB • WE’RE ON A MISSION TO HELP RHUBARB, AN OFTEN - TYPE CAST VEGETABLE (YES, I T’S A VEGETABLE), BREAK OUT OF ITS PIE-PLANT PERSONA. ENJOY THE TART STALKS IN THESE UNEXPECTED SWEET AND SAVORY WAYS BEFORE THEIR FLEETING SEASON IS OVER.

RHUBARB SMARTS

the better side of bitter • CHICORIES, A FAMILY OF BITTER LEAFY GREENS, ARE BEST KNOWN FOR THEIR VIBRANT COLORS AND COMPLEX FLAVORS. IF YOUR TASTE BUDS ARE UP FOR AN ADVENTURE, DON’T MISS THESE COOL-WEATHER BEAUTIES.

FERMENTING veggies • FRESH PRODUCE IS AN ALL-AROUND WIN FOR YOUR BODY, BUT THERE’S A WAY TO MAKE IT WORK EVEN HARDER FOR YOUR HEALTH. WITH A LITTLE TIME AND PATIENCE, THESE HOME-FERMENTED VEGGIES CULTIVATE A BATCH OF GOOD FLORA THAT PROMOTE GUT HEALTH AND MAY IMPROVE DIGESTION.

THE BASICS • Fermenting is a form of food preservation relying on naturally occurring “good” gut-friendly flora (organisms) to convert natural sugars into acids. The process creates a less-friendly environment for the bacteria that cause spoilage.

PICK A VESSEL • It’s important to select the proper size and type of container for fermentation. Use only food-safe ceramic, glass, or plastic containers. Avoid using metal containers that might react with the acids in the foods.

mighty MUSHROOMS • VERSATILE, PACKED WITH...