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For the month of July, Kitchn’s Cookbook Club went deep on vegetables with Bryant Terry’s new book Vegetable Kingdom. Even though the book just came out in February, it’s already a favorite of mine. There are so many creative takes on vegetables, and the cookbook itself is truly gorgeous. To wrap up the month, I compiled some of the most popular recipes from the book (according to our readers) from our Facebook group and on Instagram. Here’s what everyone had to say!
Buy the book: Vegetable Kingdom, $22
1. Charred Lemon and Spinach Sauce
One of the first things our Editor-in-Chief, Faith Durand, did on her summer vacation was make this recipe from Vegetable Kingdom. She slathered it on some new potatoes and said it was “going in a Top 10 Recipes of the Year file,” in her editor letter this month.
2. Quick-Pickled Carrots, Green Beans, and Grape Tomatoes
Many readers mentioned that they loved the pickles and condiment section in the back of Vegetable Kingdom. This specific pickling recipe uses tamari and fresh citrus, which results in “pickles [that] are so flavorful and tasty,” according to a Cookbook Club-er.
3. Caramelized Leek and Seared Mushroom Toast
In my interview with Bryant Terry, he mentioned that his youngest daughter is particularly enamored of this recipe right now — especially the mustard-pine nut spread. Our Cookbook Club-ers agreed. “I thought the mustard pine nut spread was what really made it. Used maitake mushrooms which honestly make everything taste better,” explained Catherine in our Facebook group.
4. Oven-Roasted Zucchini with Collard-Peanut Pesto and Roasted Peanuts
5. Sautéed Cabbage and Roasted Potatoes
This homey recipe gets a nice kick from a homemade ginger-habanero vinegar. One of our Cookbook Club-ers, Emily, said she’d “definitely make this again,” noting just how much she liked the vinegar. Another person said they didn’t make the vinegar — instead opting for something store bought — and it still turned out great.
Get the recipe: Bryant Terry’s Sautéed Cabbage and Roasted Potatoes
6. Fennel and Citrus Salad
This is arguably one of the most stunning recipes from the book! And it’s so bright and citrusy with all sorts of different textures. “Really great salad had to sub some ingredients as I didn’t have blood oranges. Would definitely make it again,” Nicole said on Facebook.
7. Corn, Red Pepper, and Blackened Tempeh Chowder
Many of our Cookbook Club-ers mentioned loving this recipe. “Another delicious dinner from this book! We loved it. Everyone got seconds and even thirds,” one person exclaimed early on in the month.
8. Cornmeal-Fried Oyster Mushroom Po’Boy
The mushroom po’boy was a big hit in our Facebook group. In fact, one of our Cookbook Club-ers said that it was the best thing she made from Vegetable Kingdom (so far). “The frying part was intimidating for me — but I got through it — and it was a big hit with my husband and son,” Reva explained.
If you’ve been scammed by cauliflower rice before, give it one more try with this recipe. “Yeah, I know. You’ve had cauliflower rice before and it sucked. Well, this ain’t that.” Bryant says in the headnotes to this recipe. And it did live up to the hype! Elizabeth C in our Facebook group said, “The tempeh and two kinds of mushrooms definitely add heft and meatiness to this, and we loved it.”
This simple, and deeply flavorful rice recipe goes with just about anything you’re making. It’s also personally one of my favorite things I made in the book. “I only had spinach for my greens and didn’t have long-grain rice, but this turned out amazing!” Emily T also said in our Facebook group.
Have you made anything from Vegetable Kingdom? Let us know your favorite recipes in the comments!