The best-selling guide to preparing delicious vegetarian recipes on the grill is back, with 50 brand new recipes and the very latest in modern grilling trends. This update to Andrea Chesman's classic book presents 250 healthful, flavorful recipes for vegetarians and grill aficionados alike. It's filled with an incredible variety of fast and easy vegetarian dishes ideal for gas grills, charcoal grills--even an open campfire grill--including appetizers and soups, fresh salads, sandwiches and burgers, tasty wraps, pizza and flatbreads, flame-kissed pasta, juicy kabobs, and grilled desserts. Favorites include Brie, Cranberry, and Pistachio Quesadillas; Grilled Portobello Salad with Roquefort Dressing; Lentil-Stuffed Pita Pockets with Grilled Onions; Vegetarian Fajitas with Chipotle Sour Cream; White Pizza with Leeks and Peppers; Tandoori-Style Vegetable Kabobs; and Grilled Nectarines with Mascarpone Cream. The expanded introductory chapter features helpful information on current equipment options such as pellet grills, grill pans, built-in grills, and indoor grilling machines, making it easy to enjoy mouth-watering grilled vegetables and vegetarian meals with flavor you can only get from the grill!...

Andrea Chesman presents 366 creative and flavorful "natural gourmet" recipes using a wide variety of beans and grains, like basmati and jasmine rice, adzuki beans, amaranth, and quinoa. Organized by course and main ingredient, these dishes range from light and lively starters to hearty and soul-satisfying foods that stick to your ribs but not to your waistline. American favorites are well represented here, but adventurous cooks will be pleased to find ethnic cuisines dominating this mouthwatering collection, including such recipes as:
* Spicy Vegetable Couscous
* Pesto Pasta with Cranberry Beans
* Smoky Black Bean Burritos
* Jamaican-Style Rice and Peas This wonderful addition to our 366 Ways series features foods that are among the most versatile and healthful in the human diet, not to mention absolutely delicious.
* Recipes are high in flavor, low in fat.
* Each recipe includes a detailed nutritional analysis, which counts calories, fat, percentage of calories from fat, protein, fiber, sodium, and calcium.
* Vegetarian dishes dominate the collection, but healthful variations include salmon, shrimp, and chicken....

When height-of-the-season farmers' market offerings are irresistible; when backyard gardens are exploding with what appear to be hundreds of perfect tomatoes; or when the same old methods for cooking green beans or corn don't offer enough flavor, Andrea Chesman is ready with a bounty of creative recipes that bring out the best in fresh produce.

Chesman knows what it's like to be facing pounds of perishable vegetables, and as she developed 175 recipes that place garden freshness center stage, she followed these guidelines: Simple. Delicious. Harmonized with the growing seasons.

The vegetables are organized by crop-readiness, with many recipes following the wisdom that vegetables that ripen together taste good together. Popular techniques such as roasting and grilling bring out the flavor in recipes such as Grilled Chicken and Asparagus Salad, Roasted Leek Tart, Soy-Sesame Grilled Eggplant, and Maple Roasted Carrots. Main-dish and side salads abound: Beet and New Potato Salad, Warm Mushroom Salad, Spinach Salad with Feta and Pecans, Everyday Tomato-Cucumber Salad. And the deep flavors of autumn are celebrated in Braised Belgian Endives, Holiday Brussels Sprouts with Pecans and Cranberries, and Chocolate Chip Carrot Cake.

Serving Up the Harvest is an inspirational collection for everyone who wants to enjoy fresh, local, seasonal vegetables with every meal....