Most Americans are familiar with Hugh Fearnley-Whittingstall through his well-received River Cottage Meat Book, so it may come as some surprise that he has penned a 400-page vegetable-centric tome devoted to the appreciation and cooking of vegetables.  But it makes a lot of sense that this passionate, out-spoken pioneer of local food has finally turned towards vegetables. River Cottage Veg is a lovely book, a love song to the many inspiring things you can pluck from your vegetable patch and bring into the kitchen.

It feels unnecessary sometimes to take something that's so good in and of itself and change it in any way — a little over the top, or just a waste of time. That is not the case, however, with frying an avocado. It will always be worth it. Here's why:

Is risotto still risotto if it's made without rice? It might be stretching the term a little far, but the idea is intriguing — especially as seen in this rice-less risotto recipe from Sarah Britton of My New Roots. She creates her own "rice" by chopping up one special spring vegetable. Care to take a guess what it is?

Item: Vitamix 32-Ounce Dry Grains Container
Price: $144.00
Overall Impression: Not essential but extremely useful

A Vitamix is a hefty (yet worthy!) investment and if you've taken the plunge, you might now be wondering whether you really need to spend more on an additional Dry Grains Container. How different is it from the Vitamix's Standard/Wet Blade Container? Here's what we found... 

Where I come from, the first thing to show up at the market is rhubarb, not strawberries. So as temptingly spring-like as a strawberry rhubarb pie might sound, if I were to make one now, it would be with strawberries flown in from a faraway place. 

Besides, why mess with rhubarb? Have you had it on its own? It's edgy, indeed. Sour and bright, it needs some sweetness, but not too much. 

Simple, healthy, whole food is anything but humdrum in David Frenkiel and Luise Vindahl's Vegetarian Everyday. The creators of Green Kitchen Stories blog are known for their vibrant approach and this cookbook is filled with creative flavor combinations, gorgeous styling, and colorful photography. 

It's that time of year: last call for the CSA programs in your area! Have you ever done a CSA? Community Supported Agriculture lets you pay a membership fee to a farm, and then receive a box of seasonal produce throughout the growing season. It's a great way to participate in the life of a farm, and to get spectacularly good produce. Are you doing one this year? 

There are no secrets about food in our home. Our children, if they're paying attention, know where it comes from and what it was doing before it ended up on the plate. Though we don't forbid anything, we aren't shy about letting them know the difference between that fast food chicken sandwich and the chicken we got from Mr. Eubanks at the farmers' market. Much like adults, kids will eat what they want, in spite of what they know. But we like them to know what they're getting into. Take soft shell crabs, for instance. 

Jammy pink rhubarb, coconut custard, and a honey-rose water drizzle! Who needs gluten (or dairy or nuts or refined sugar, for that matter) when you've got all this going on?! 

I dare you to open this cookbook from Seattle's Plum Bistro to any page and not think the recipe you find there is completely irresistible. Tiramisu pancakes? Check. Cauliflower bisque with fresh fennel? Yes, please. Black plum and ginger sorbet? Oh, you know it. Chef Makini Howell's recipes are vibrant, wholesome, and absolutely popping with all the fresh flavors of the season. ...Oh, and did I mention they're all vegan?