Summertime and all the fresh vegetables are starting to come in at the local fruit stands and in people’s gardens.

Susie Middleton, former editor for Fine Cooking Magazine has taken these ripe, delicious treats and written a wonderful cookbook about how to prepare these vegetables into tasty creations.

Although the title insinuates that all the recipes inside are green this is misleading. There are lovely recipes for carrots, squash, fingerling potatoes, tomatoes and more.

Ms. Middleton has divided the book into chapters that showcase the cooking methods instead of each individual vegetable.

She divides them into nine categories starting with sautéing, morphing into stir fries, grilling and several more.

These recipes are not just for vegetarians although there are vegetarian-friendly dishes included. Many of the recipes would make great side dishes for a summer meal.

Ms Middleton’s obvious experience in the cooking industry shines through in this wonderful book. In the summer I think I could live on vegetables and thanks to this beautiful new book I can add some new dishes to my repertoire.

I plan to try:

• Sautéed Asparagus with Pancetta and Parmigiano for 2
• Warm Bistro Salad with tiny roasted Vegetables and Bacon dressing
• Roasted Tomato, Basil, and Mozzarella Sandwiches

This is a book that is just made for summertime cooking and with the availability of fresh vegetables will be used and referred to year round.