Eat Seasonally, Cook Smart & Learn to Love your VegetablesBook - 2014
How to select, prepare, and dine on fresh, in-season vegetables-month-by-month! - Award winning author of Urban Pantry - Original, inventive, and delicious recipes, highlighting multiple uses for some of our most common seasonal ingredients - Based on the author's popular monthly e-short series - Buy local, be thrifty, and keep a sustainable kitchenAmy Pennington's bestselling book, Urban Pantry: Tips & Recipes for a Thrifty, Sustainable & Seasonal Kitchen, introduced new homemakers to clever cooking concepts and ingredients, provided experienced cooks with organizational inspiration, and helped cooks of all skill levels create sustainable and thrifty kitchens. But while Urban Pantry focused on shelf-stable, dried, or preserved goods, Fresh Pantry shows cooks how to eat a seasonal diet-fresh vegetables and fruits that will offer your palate a variety of foods in sync with the seasons. As anyone trying to eat locally all year long knows, the winter gets difficult:Walking the "local" aisles of a well-stocked produce section or around your neighborhood farmers market, you find few options-onions, cabbage, and kale, oh my! In summer, of course, the season is bountiful, but the dishes most people make at home tend to be one note-how many times can we eat the same tomato caprese salad or grilled zucchini? From January to December, Fresh Pantry features 120 creative yet healthy and doable recipes centered on 12 choice seasonal vegetables and fruits; accessibleand clever advice on growing, storing, and using seasonal ingredients; lush and inspirational photographs; detailed resources for sustainable eating; and the exuberant energy that marked Pennington's first book. Sampling of Monthly Recipes (from January-August):Mains - Squash & Shrimp Dumplings in Green Onion Broth - Citrus-Onion Meatballs - Lime Tamales with Roasted Zucchini and Peppers - Coriander Ribs with Rhubarb BBQ Sauce - Pork Chops & Mustard-Braised Lettuce - Roast Chicken & Seeded Raspberry 'Mole'Sides - Harissa-Roasted Squash - Herb Braised Leeks - Carrots & Eggs with Anchovy Crumbs - Lettuce Gratin - Beet & Tomato Salad with Pickled WatermelonDesserts - Chocolate Squash Tart - Rhubarb Jelly & Sweet Rosy Cream - Blueberry-Cardamom Drop Donuts - Zucchini Coconut Cupcakes with Chocolate IcingBeverages - Rosemary Rhubarb Drinking Vinegar
Publisher: Seattle, Washington : Skipstone, ©2014.
Characteristics: 254 pages :,illustrations (some colour) ;,22 cm