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What you need to know to make the most of garden-grown fruits and vegetables.
TOSSED & COMPOSED.
With a minimum of fuss, simple salads showcase the freshest fruits and vegetables.
Feature the best produce from the garden in soups, stir-fries, and other stovetop dishes.
A quick turn in the skillet works wonders on fruits and veggies whether they star in the dish or play a supporting role.
This tried-and-true method of cooking veggies takes a flavorful turn with herbs and seasonings.
For vegetables with the freshest flavor and brightest colors, try these steamed specialties.
Transform vegetables into savory casseroles and fruits into luscious pies and cakes.
Enrich the natural goodness of fruits and vegetables—then serve with meats or fish or on their own.
Easy and fuss-free, braising is ideal for hearty vegetables and robust seasonings.
Make fresh produce sizzle in main dishes, pizzas, and sides with a little smoke and fire.
Try these luscious fruit-filled desserts whenever you crave nature's sweetness.
Posted April 27, 2011
This is my kind of cookbook, full of color photos and recipes to inspire me to prepare healthier meals for my family. The focus is on using fresh fruits and vegetables, expecially those that are in season and local, with chapters categorized by the type of preparation such as Tossed and Composed (salads), Stirred (soups, stir-fry, and stovetop dishes), Grilled, Steamed, Simmered, Chilled (desserts), etc. The introduction is a seasonal produce guide for selecting fruit and vegetables at their peaks of freshness and flavor.
The only recipe I've tried so far was a version of the Smoked Chicken Salad with Raspberry Vinaigrette. I made a couple of substitutions, using bottled raspberry vinaigrette that I already had instead of making the one included in the recipe, and sliced deli turkey instead of smoked chicken breast. Other recipes that caught my eye included Steamed Asparagus and Lobster Salad (I'll probably use the imitation lobster made from Alaskan pollack), Stuffed Peppers, Lemon and Cherry Pudding Cake, Chicken Thighs with Sweet Potatoes, and Chicken and Corn Chowder.
I like the variety this cookbook offers from light salads for summer to hearty comfort food for winter, plus side dishes, pizzas, soups, and desserts. The recipes seem simple enough for any cook, using ingredients found at most grocery stores.
I received a copy of this book for review from the publisher but the opinion of it is my own and was not solicited, nor was a positive review required.