We discovered this 2016 book during a recent trip to our local book store. Like other vegetable-centric cookbooks we've previously featured the recipes and overarching sensibility spoke to us - making this an easy choice for a feature. Martha Stewart casts a large shadow. A giant in the food world, you can be confident each recipe is painstakingly tested and fine-tuned by Martha and her team. In addition to 150 recipes, the book serves as an indispensable resource for selecting, storing and preparing a seemingly endless variety of vegetables. Here are the dishes we chose:• Baby Bok Choy with Chile, Garlic and Ginger - After discovering how quick and simple this dish is to create, we immediately stored it in our "metal Rolodex" for future reference. We enjoyed this with an Asian-flavored pork tenderloin for a perfect weeknight meal. Thinly slicing both the garlic and ginger on a handheld mandoline allows the flavors to "melt" together during cooking. We added a pinch of red pepper flake - which, combined with the jalapeño, introduced a nice heat level to the plate.• Rice Noodles with Scallions and Herbs - Who doesn't love a good noodle dish!? This one, while relatively simple, packed plenty of flavor - with a welcome level of heat! Would you expect anything less from Martha? This recipe makes perfect use of the dark green parts of scallions - a section many folks will discard. Too bad, since they pack a milder flavor than the white portion near the roots. Once photographed, we added some crispy wok-fried tofu for a more substantial dinner. Feel free to add the protein of your choice (pork, chicken, etc.)• Butternut Squash and Taleggio Pizza - We love pizza and flatbread featuring uncommon ingredients - such as this one featuring butternut squash. Roasting it prior to topping the pizza crust with it results in a mellow, sweet flavor. In addition to the taleggio, we also added some grated fontina and parmesan we had on hand. A sprinkle of fresh thyme and smoked sea salt finished everything off. Nothing complicated here. Just clean, fresh flavors.• Celery, Cilantro and Almond Salad - This was a fantastic accompaniment to a roasted duck we made. Both celery and cilantro seem to be polarizing ingredients - with fans and detractors alike. We happen to love both and use them frequently. We really wanted to incorporate smoked almonds but our local grocery store didn't have them. To improvise, we whisked a bit of lemon juice, honey and a couple of drops of Liquid Smoke in a bowl. We tossed in a handful of almonds and it really injected some flavor into the otherwise uninteresting nuts. We also added a bit of lemon zest to the plate - just to introduce a bit of brightness. This recipe also makes use of the celery leaves - which are fantastic and definitely deserve inclusion, rather than being discarded as they so often are.• Pasta Carbonara with Leeks and Lemon - Although pasta carbonara is in regular rotation in our kitchen, we've never made it using a shorter pasta before. Finding the recommended gemelli or campanelle proved to be a challenge so we grabbed some penne from our pantry. Although the preparation is simple and easy, flavors are masterfully developed by first cooking the bacon in a pan and then using the rendered bacon fat to cook the leeks. All the classic carbonara ingredients are present here. Finishing with a bit of lemon zest, parmesan and parsley really makes the dish "pop".• Lacquered Short Ribs and Celery Root Purée - Due to the COVID-19 pandemic, we had no choice but to remain home for our 21st wedding anniversary. Once in a while, a dish we prepare in our kitchen is exceptional - eclipsing all others in recent memory. This was one such dish. It actually caused us to exclaim, "This is better than anything we could order in a restaurant!" We chose a thicker cut, meaty short rib that we sliced into smaller portions prior to cooking. A bulk of the work went into preparing the braising liquid. Although heavy on ingredients, the effort was worthwhile - as the sauce, once reduced, resulted in an rich, flavor-packed companion to the tender, juicy ribs. And, let's talk about that purée! Incredible! In particular, the ultra-smooth texture (courtesy of a quick spin in our Vita-Mix) provided the perfect base for our lacquered ribs. We particularly enjoyed the way celery was utilized in both the purée and the salad - with all the parts (root, stalk and leaves) seeing action. In fact, we'll gladly make just the salad alone for a future potluck or Summer gathering (once that is allowed again). Seriously you all, we only wish you could taste the photo. We can't accurately explain to you how remarkable this dish was. It made our quarantine anniversary an evening to remember.