spring things on (homemade sourdough) toast…spring toast with fresh ricotta, favas, and asparagus from @susanspungen’s Veg Forawrd #springthings #toastwiththemost #vegforwardcookbook
every one of the salads in @susanspungen’s Veg Forward is a supermodel…the citrus salad with green olives, burrata and honey-roasted pistachios (and fennel and endive) may be in the winter chapter, but i had all the stuff to make this knockout for lunch today #winterspring2024 #beautifulsalads #vegforward
Zucchini, Leek, and Potato Soup. Soup for Spring #soup #instasoup #vegetablesoup #springsoup #curative #springveggies #springvegetables #veggiesoup #homecooking #comfortfood #grfoodie #breadandsoup #zucchini #broth #courgette #parmigianoreggiano #foodiesofinstagram #vegetariansoup #vegetarian #soupsofinstagram🥣 #soupsofinstagram #zuppa #soupe #suppe #vegforward @susanspungen #vegforwardcookbook #followｍe
it’s national pasta day, so i’m sitting down to a big bowl of emerald pasta with nettle sauce from @susanspungen’s Veg Forward (except it’s fall, so it’s dino kale sauce) #nationalpastaday #greenstuff #lunchwine #vegforwardcookbook
Almost too pretty to touch (or eat) - kidding! Thanks @susanspungen for this Heirloom Tomato Tart from #vegforwardcookbook that we made stretching out our summer harvest. Tomatoes grown from seed: Black Beauty @fruition_seeds Brad’s Atomic Grape @wildboarfarms Pisanello da Bruschetta @experimentalfarmnetwork Benevento F1 @artisan.seeds Pantano Romanesco @hudsonvalleyseedco Paul Robeson @adaptive_seeds Tim’s Taste of Paradise @wildboarfarms Blue Berries Cherry @sowthemagic Sweetie Pole Cherry @botanical_interests Pink Berkeley Tie-Dye @wildboarfarms
celebrating the return of sunshine and warm weather with a well-garnished bowl of simple gazpacho from @susanspungen’s Veg Forward #gazpacho #tomatosoup #vegforward
Simple Gazpacho from Veg Forward, by @susanspungen This was a very clean and (as she says, almost calorie free) rendition of Gazpacho. Tomatoes, peppers, onions, garlic are marinated with vinegar and then blended to make a nice base. I peeled the tomatoes and honestly, this is a fantastic salad before blending. I love gazpacho and this was a great rendition. 😍😍😍 #eatyourbookscookbookclub #eatyourbooks #cookbookclubs #vegforwardcookbook #susanspungenrecipe #tomatolover #summervibes #summertomatoes #summersoup #vegetarianrecipes #goldensinmykitchen
Inside-Out Tomato Sandwich with Herb Salad from Veg Forward by @susanspungen A slice of grilled sourdough is sandwiched between sliced juicy heirloom tomatoes instead of the other way around. Tender herbs (I used parsley, basil and mint) are tossed with olive oil, S&P then scattered over the tomatoes with a little vinegar. Fork and knife and it took on a panzanella vibe with the juices getting absorbed into the bread. Wonderful🍅 #eatyourbookscookbookclub #eatyourbooks #cookbookclubs #vegforwardcookbook #susanspungenrecipe #tomatolover #summervibes #summertomatoes #sandwichorsalad #vegetarianrecipes #goldensinmykitchen
What an amazing afternoon with the fabulous @susanspungen to celebrate her new cookbook #vegforwardcookbook at the impeccably gorgeous @maximaliststudios . We had the pleasure of executing Susan’s dishes from her new book while she spoke and did a demo for special guests. Thank you so much to @maximaliststudios and @eddieross for this spectacular event!
Realizing everything i@make is carbs. Adding some veggies. Roasted zucchini with ricotta and gazpacho. Both excellent. Will make again. #vegforwardcookbook
Make this. So yummy. #vegforwardcookbook #guidosfreshmarketplace #foccacia
From the cookbook Veg Forward by @susanspungen, Farro and Sweet Red Pepper Bake with Slow-Roasted Tomatoes. She says this is perfect for late summer when the weather turns cooler. Toothsome farro mixed with slow roasted tomatoes with plenty of garlic, silky red peppers and onions in olive oil, a hint of smoked paprika, ricotta and fontina cheese. 🙋🏻♀️. She notes that sun-dried tomatoes soaked in oil would be a fine stand in for the roasted ones. That makes it a repeat I’m the winter for sure. #vegforwardcookbook #susanspungen #eatyourbookscookbookclub #endofsummertomatoes #ilovetomatoes #lovethiscookbook #goldensinmykitchen
i can definitely do without another heatwave, but not ready to see the end of summer veggies…the grilled zucchini with whipped ricotta, calabrian chili, and almonds from @susanspungen’s Veg Forward #zucchini #summersquash #vegforwardcookbook
Yes, another tomato dish: Heirloom Tomato Tart. Beautiful and delicious. Recipe from @susanspungen new cookbook #vegforwardcookbook #rudroffgarden2023 #rudroffeats #doorcountycreamery
i hear pink is all the rage this summer…the pinkalicious pasta with a beet and kale pesto from @susanspungen’s Veg Forward is very delicious and very on- trend #pinkpasta #barbiepink #notihaventseenit #vegforwardcookbook
Looking for more ways to use all those juicy heirlooms? My book has a ton of them, but here's one that didn't make the cut, because you don't really need a recipe for avocado toast, now, do you? Just in case, toast a few slices of your favorite bread and smash some perfectly ripe avocado on it. Squeeze some lemon over the avocado. sprinkle with some flaky salt, red pepper flakes (my favorite are @daphnisandchloe.herbs smoked chili flakes) and then top with a slab of juicy heirloom or beefsteak tomato. My all-time favorite variety is Black Krim. They have a dense texture, fantastically balanced flavor and are never mealy or watery. Enjoy these works of nature while they last! . . . #vegforwardcookbook #vegforward #heirloomtomatoes #tomatoseason #summervibes #summercooking #nocookingrequired #nocookrecipes
sunday brunching with ricotta-filled cheese blintzes with sour cherry compote (and lots of coffee) from @susanspungen’s Veg Forward #brunchathome #blintzes #vegforwardcookbook
Last night’s event celebrating @susanspungen wonderful Veg Forward cookbook was just fantastic. Swipe for pics! 💕💕 Such a lovely group of people attended and the weather was near perfect. The venue at @tenmiledistillery was beautiful, the food from @westerlycanteen was top notch — what a feast! It was a real treat to meet @susanspungen in person, as well as @mayakaimal. I somehow missed saying hello to @jessiesheehanbakes but it was great to meet @elenatini and many others in our gorgeous little corner of the world. I love how great food, art, and nature bring people together. 💓 If you missed the event, I believe Susan will be at one of my fave stores, @talbottandarding, this Sunday! Or, just buy Veg Forward. You won’t be disappointed. ☀️ . . . #sypcooks #susanspungen #vegforward #vegforwardcookbook
a mid-summer version of the end of summer soup from @susanspungen’s Veg Forward…what a delight to cook from this book with the #getcookingcookbookclub! #summersoup #vegforwardcookbook #summerveg
“too much zucchini” is a problem i wouldn’t mind having…zucchini carpaccio from @susanspungen’s Veg Forward with corn, blossoms, lots of herbs and seedy dukkah sprinkle #savorysprinkles #summersquash #vegforwardcookbook #getcookingcookbookclub
the perfect and prettiest summer sidekick…sugar snap, cabbage, and radish slaw with buttermilk dressing from @susanspungen’s Veg Forward #slaw #eatme #vegforwardcookbook #getcookingcookbookclub
back to the daily veg content…grilled three-bean salad, with a charred tomato vinaigrette that’s one of the best things i’ve ever tasted, from @susanspungen’s Veg Forward #dailyveg #vegforwardcookbook #vegetarian #vegan #getcookingcookbookclub
stepping up my #thingsontoast game with the zucchini toasts with fontina and taleggio (on homemade sourdough) from @susanspungen’s Veg Forward #zucchinitoast #vegforwardcookbook #getcookingcookbookclub
Arborio-Stuffed Tomatoes with Olives and Herbs 🍅Adored these!! You’ll be transported to a sun-dappled patio in Provence. Slice the tops of the tomatoes and reserve. Scoop out the insides and put into a blender. I added some cherry tomatoes as well. Blitz and sieve and add a bit of water and wine to get to 3 cups of liquid. Sauté onion, garlic, fresh thyme in olive oil. I added piment d’Espelette and za’atar as well. Add tomato and anchovy paste and then Arborio rice and a bit more oil. Stir in some wine and let evaporate. Add tomato liquid, salt and pepBring to a boil and let simmer for 20 minutes. Stir in fresh basil and chopped olives (I used a mix of Castelvetrano and Niçoise). You’ll want to just eat it like this but resist! Toss potato slices in salt and olive oil and spread them in the bottom of a baking dish (I stole this idea from the stuffed tomato recipe in @labnoon Pomegranates & Artichokes, so a bit of a #recipemashup?). Arrange each tomato on top and stuff with the rice. I topped each one with French feta. Balance each tomato lid on the rice mound and bake for 45 minutes or so. Served with grilled zucchini salad. Really lovely Summer meal. 💓 Definitely a winner from @susanspungen Veg Forward, this month’s #getcookingcookbookclub @champagneandcookies @awhiskandaspoon pick! I’m excited to attend Susan Spungen’s Veg Forward cookbook event at @tenmiledistillery next week! I wonder if they’ll be serving these tomatoes? Great for an event. 🤩 @labnoon Pomegranates & Artichokes is this month’s @rainydaybites #rainydaybitescookbookclub pick. . . . #sypcooks #tomatoes #vegforward #vegforwardcookbook #susanspungen #stuffedtomatoes #stuffedvegetables #summerishere #frenchfood #risotto
smoky corn salad (with kale, charred scallions, tomatoes, feta, spicy yogurt dressing, etc) from @susanspungen’s Veg Forward…basically a pile of delicious edible summer confetti to celebrate our #getcookingcookbookclub cook-along weekend #saladparty #celebrationofveg #vegforwardcookbook
It is our #getcookingcookbookclub cook along weekend for #vegforwardcookbook by @susanspungen and I picked this recipe. I had never made Carbonara before and wanted to give it a try! Our dinner plans were cancelled as David was called to work so I needed to have a solo dinner. This was all I could think about all day, the Sungold Carbonara from this incredible cookbook! I will never forget the very first time that we had Carbonara, it was in Rome and we didn’t know where to eat. We then saw a stream of local businessmen dressed to the nines walking down this little cobblestone alley that seemed to lead nowhere. We followed them and we were delighted to find this hidden gem of a restaurant tucked away. We had Spaghetti Carbonara for dinner and Tiramisu for dessert. One of my favorite meals of all time! This was reminiscent of that magical evening and, I cooked this for myself. This is how I do #girldinner… To finish out the evening, I poured myself another glass of Prosecco and watched The Hours, one of my favorite movies I love watching alone… Check out the hashtag #getcookingcookbookclub and see what everyone else is making from Veg Forward! Have a beautiful Sunday! ~ Thank you Flour + Water for the gifted Pastas!! ~ @flourandwaterpastashop @flourandwaterfoods ~ and thank you @viskicraft for the Meridian Coupe Glasses! ~
It is our #getcookingcookbookclub cook along weekend for #vegforwardcookbook by @susanspungen and I picked this recipe. I had never made Carbonara before and wanted to give it a try! Our dinner plans were cancelled as David was called to work so I needed to have a solo dinner. This was all I could think about all day, the Sungold Carbonara from this incredible cookbook! I will never forget the very first time that we had Carbonara, it was in Rome and we didn’t know where to eat. We then saw a stream of local businessmen dressed to the nines walking down this little cobblestone alley that seemed to lead nowhere. We followed them and we were delighted to find this hidden gem of a restaurant tucked away. We had Spaghetti Carbonara for dinner and Tiramisu for dessert. One of my favorite meals of all time! This was reminiscent of that magical evening and, I cooked this for myself. This is how I do #girldinner… To finish out the evening, I poured myself another glass of Prosecco and watched The Hours, one of my favorite movies I love watching alone… Check out the hashtag #getcookingcookbookclub and see what everyone else is making from Veg Forward! Have a beautiful Sunday! ~ Thank you Flour + Water for the gifted Pastas!! ~
Butter steamed potatoes from #vegforwardcookbook by @susanspungen for #getcookingcookbookclub! These were heaven!!
i could eat this every summer day…zucchini and squash blossom quesadillas from @susanspungen’s Veg Forward #flordecalabaza #quesadilla #getcookingcookbookclub
Posted @withregram • @cookfrombooks Sun Gold Spaghetti Carbonara recipe from Veg Forward by Susan Spungen @susanspungen @harpercollins What a great variation of the classic Italian dish Carbonara! The tomatoes add a touch of acidity and sweetness to the rich sauce. #carbonara is a delicious and satisfying dish that is perfect for a quick and easy #weeknightmeal . Joining in with #getcookingcookbookclub hosted by champagneandcookies and @awhiskandaspoon . The #spaghetticarbonara is a challenge recipe for the month. #vegforward #vegforwardcookbook #susanspungen #bucatini #tomatocarbonara #sungoldtomatoes #pastalovers #pastalovers #pastagram #pastasofinstagram #cookbookchallenge
Sun Gold Spaghetti Carbonara recipe from Veg Forward by Susan Spungen @susanspungen @harpercollins What a great variation of the classic Italian dish Carbonara! The tomatoes add a touch of acidity and sweetness to the rich sauce. #carbonara is a delicious and satisfying dish that is perfect for a quick and easy #weeknightmeal . Joining in with #getcookingcookbookclub hosted by @champagneandcookies and @awhiskandaspoon . The #spaghetticarbonara is a challenge recipe for the month. Awesome bowl by @thrown_by_hand @kimsager purchased at @audubonmarket #vegforward #vegforwardcookbook #susanspungen #bucatini #tomatocarbonara #sungoldtomatoes #pastalovers #pastalovers #pastagram #pastasofinstagram #cookbookchallenge
love the technique of frenching the beans for the gomaae-inspired triple-sesame string beans from @susanspungen’s Veg Forward #veggies #vegetarían #vegforward #getcookingcookbookclub
Current cookbook obsession #vegforwardcookbook
i think my favorite thing about summer is the stone fruit…the peach and almond galette from @susanspungen’s Veg Forward, made with a mix of white and yellow peaches and baked in my beautiful @mudaustralia flan dish #youreapeach #galette #bakedinmud #getcookingcookbookclub
Cold Cucumber Avocado Soup 🍃 This refreshing chilled soup is so tasty and easy. Perfect for this hot weather. I made it in the morning in about 15 minutes and stuck it in the fridge so we could enjoy it tonight with a baguette. Blitzed together cucumber, avocado, fresh mint and dill, arugula, sheep’s milk yogurt, buttermilk, garlic, lime juice, olive oil, and a bit of rice vinegar. Added a good amount of salt, pepper, and piment d’Espelette. Chilled until dinnertime! 💕 Another lovely dish from @susanspungen Veg Forward, this month’s @champagneandcookies @awhiskandaspoon #getcookingcookbookclub pick! . . . #sypcooks #vegforward #susanspungen #cucumber #mint #soup #souprecipe #souplover #summerishere #vegforwardcookbook
a fresh take on a wedge salad…little gem and radish salad with buttermilk-feta dressing from @susanspungen’s Veg Forward #knifeandforksalad #wedgesalad #vegforward #getcookingcookbookclub
ok, i know i said yesterday that green is my favorite color, but maybe it’s really pink…radicchio, endive, and quinoa salad with roasted cherries from @susanspungen’s spectacular Veg Forward (can i tell you how sad i was to not find red endive at any of the two farmers’ markets or eight!! grocery stores i went to in search of it?) #produceparty #salad #summerofthesalad #vegforward #getcookingcookbookclub
green is my favorite color…kale and snap pea salad with sunflower seed dressing from Veg Forward by @susanspungen #greenstuff #vegan #vegetarian #vegforward #kalesalad #getcookingcookbookclub
Before the heat wave made this Rhubarb Galette with Extra-Flaky Crust @susanspungen with summer rhubarb - so crispy, tangy, yummy! #susanspungen #susanspungenrecipe #vegforward #vegforwardcookbook #rhubarbrecipes #rhubarbtart
Roasted Beet and Radish Salad with Fresh Dill and Buttermilk Feta Dressing 💓 I’m in clean up mode right now and this was fab! It was the perfect way to make great use of leftover buttermilk. Wonderful dressing for any stiff green or lettuce, or roasted veg, like these beets here. Dressing from @susanspungen Veg Forward, this month’s #getcookingcookbookclub @champagneandcookies @awhiskandaspoon pick! . . . #sypcooks #saladatmidnite #salad #beets #feta #susanspungen #rainydaybitescookbookclub #vegforward #vegforwardcookbook
Slow-Roasted Tomatoes There is nothing quite like the flavor of slow-roasted tomatoes, not to mention the heady aroma that fills the house. As the moisture is slowly cooked out of the tomatoes, the flavors concentrate, and they arecoaxed into jammy perfection. You can pop them into soups, stews, and pastas. I offer different recipes for their use in VEG FORWARD. You can also freeze them for use throughout the year to bring a little sunshine to the cooler months. Any kind of tomato can be cooked this way, including tiny cherry tomatoes, but plum tomatoes, sometimes called sauce tomatoes, are the best. If the skins of the tomatoes are thin, you can eat them, especially if you’re adding them to toast or pizza, but you can easily slip the skins off after they’re cooked too.
I photographed the entire #VEGFORWARDCOOKBOOK on an iPhone. That’s because I wanted the book to be authentically diaristic. I wanted to be able to shoot ingredients and recipes in the moment, rather than photographing everything in a grueling ten-day session as is done with most cookbooks. I knew there was no way that every vegetable would be available in that short period of time and certainly not as their best selves. Case in point: One August evening, I sliced into a big heirloom tomato for dinner. It was so beautiful inside that I took a quick photo of it then and there. I later tried to best that shot by buying a slew of heirlooms and slicing into each. Guess what? None were as good as the one that became our dinner that night. This is the winning tomato! And it made it in the cookbook! I hope these photos inspire you to make every recipe in VEG FORWARD.
The Great Scape Farmers trim the scapes so the garlic plant can channel its energy into bulbs, rather than flowers. The tasty scapes can be used in myriad ways. I grill them whole, as a vegetable, similar to asparagus. I cut them into small pieces and sauté in oil to start a dish, as you would with chopped garlic. Because scapes are so curly, they can be a little tricky to cut. I trim off the top section with the tapered point right where it meets the stalk (though I leave them on if I’m grilling them whole), then cut the scapes into manageable lengths of about 4 to 5 inches. From there you can more easily chop them into smaller pieces. I hope you grab some next time you see some at the market.
A recipe is a guide, not a god. I believe in recipes, but I also believe in your intuition, and I encourage you to use it. In many recipes of my new book 'Veg Forward', I don’t give you exact amounts of salt and pepper, except when they are cooked into a dish and it matters. If you’re roasting a vegetable, I trust you to lightly sprinkle it with salt and turn a peppermill a few times to season. If it’s not enough, you can always add more later. Photo from the 'Roasted Vegetable Hash with Harissa and Poached Eggs' recipe on pg 183 of VEG FORWARD. Get a copy of the book at the link in my bio, or wherever you buy books
An Ode to Asparagus My favorite way to cook asparagus is hot and fast: grilled or roasted. I love the bit of char they get on the outside, while remaining juicy and tender within. They have enough personality to be served with drinks at cocktail hour, perhaps with a little aioli for dipping. They’re the ultimate finger food. If you don’t have a grill platter, carefully arrange the asparagus perpendicular to the grill grates so they don’t fall through, or take a large piece of heavy-duty foil and poke plenty of holes in it. This will shield the asparagus from the harshest heat of the grill. Holding onto Spring...
On June 6th, from 5 to 7 p.m., I’ll be at Via Carota Spazio Creativo (right across the street from @ViaCarota restaurant) at 50 Grove Street in NYC. This is a free event! There will be nibbles from the book, and I’ll be signing books (which will be sold by Three Lives & Company). If you’re in NYC, I would love to see you there! 💕
This is me in my natural habitat (and happy place). Last June, I asked @tarasgroi to come to Long Island to shoot some video and photos for VEG FORWARD. This photo was taken at @quailhillfarm, our CSA, which is among the original CSA farms in the U.S! So many of the recipes in #vegforward were directly inspired by produce we picked at the farm. Deciding what to cook when we get home from picking the CSA has taught me to be a more resourceful and creative cook. The sense of community we get from belonging to this CSA enriches our lives beyond what's on our plates. What are some of your favorite local farms?
As you probably know by now, I really love asparagus. When they are local and in season, there is nothing like them. The fact that they are so ephemeral is part of their appeal. There are so many ways to enjoy them, and my favorites usually involve an egg or two. So, it was only fitting that included an asparagus and egg recipe in 'VEG FORWARD': Roasted Asparagus with Basted Eggs and Parm When the first stalks of asparagus appear around Mother’s Day each year, I make this simplest of dishes, which highlights and enhances the coveted spears. The basted egg is the poached egg’s easier and less well-known cousin. It’s steamed in a small amount of water, along with some butter for flavor, so the underside remains soft. Recipe on pg 17 of 'VEG FORWARD'. Get a copy of the book at the link in my bio, or wherever you buy books or join me at one of the events from the East Coast book tour.
Excited to start the 'Veg Forward' book tour at @ilbucovita in Amagansett, NY. I’ve been a big fan of the Il Buco family of restaurants for many years. In fact, the executive chef, Justin Smillie, cooked the food at our rehearsal dinner! I feel so lucky to live in East Hampton and calling Il Buco Vita one of my favorite stores! So it's only appropriate to start the book tour here, in my backyard. Join me this Saturday, June 3rd from 4pm-6pm for a book signing event, some conversation and laughter. There will be bites by chef Justin Smillie and sips! Leaving you here with some images from my 'At Home with Vita' interview from last year. Link in bio.
Breakfast reading. Congrats @susanspungen on a gorgeous book! “Veg Forward” everyone — go get it! I was at the greenmarket this morning and came home feeling inspired — now I have the ideal companion. #vegforwardcookbook
Calling all Philly folks! Please join me in my hometown for what I know will be a really fun event @maximaliststudios. When my last book came out in March of 2020 we did a beautiful event here right before lockdown and I'm back for a do-over! Join me and @eddieross for a beautiful lunch featuring recipes from #vegforwardcookbook prepared by @balboa_philly. The book is included in the ticket price. And New York people- come on down! A good excuse to enjoy a long weekend in Philly! Link is in my profile! #summerbreak #vegforward #realhonestbeautifulfood #summerrecipes #summercooking #philly