‘When I cook, I want as much space on the plate as possible for my beloved
garden vegetables,” wrote celebrated vegetarian cookbook author Mollie Katzen in
her just-published book, The Heart of the Plate.For the cook who wants
to make vegetable-centered meals appealing for his or her family, the key is to
use vegetables in as many ways as possible. For example, Katzen makes green
matza balls by adding finely minced broccoli to the batter. She serves the
bright green kneidlach in homemade vegetable stock; they would be delicious in
chicken soup as well.