Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour

Overview

Stylish, seasonal, home-cooked vegetarian meals—in no time at all!

True to his roots as a restaurant chef, cooking teacher, and family man, award-winning vegetarian chef Peter Berley has a passion for meals that taste incredible, salute the seasons, and are easy to prepare in under an hour. In Fresh Food Fast, he provides forty-eight meals—twelve for each season—including recipes, a shopping list, and a game plan that takes you step-by-step through the menu. These substantial, ...

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Overview

Stylish, seasonal, home-cooked vegetarian meals—in no time at all!

True to his roots as a restaurant chef, cooking teacher, and family man, award-winning vegetarian chef Peter Berley has a passion for meals that taste incredible, salute the seasons, and are easy to prepare in under an hour. In Fresh Food Fast, he provides forty-eight meals—twelve for each season—including recipes, a shopping list, and a game plan that takes you step-by-step through the menu. These substantial, satisfying meals will bring pleasure to vegetarians and omnivores alike, from spring's Orzo with Baby Mustard Greens, Lemon, and Asiago to summer's Spicy Corn and Tomato Frittata with Scallions and Basil, to fall's Creamy Pumpkin, Pear, and Chestnut Soup, to winter's Caramelized Bananas with Blood Orange and Pistachios.

In a world in which fast food is generally prepackaged and second-rate, Peter Berley teaches us how we can live without compromise, enjoying fresh, wholesome meals any night of the week as we connect with family and friends.

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Editorial Reviews

Publishers Weekly
At the outset of this superb guide to cooking uncomplicated vegetarian fare, Berley asks a rhetorical question: "Stylish, sophisticated, home-cooked meals without a fuss-is that too much to ask for?" If this cookbook is any indication, it isn't too much to ask for; in fact, it's a very simple request that Berley happily fills. The former executive chef of New York's Angelica Kitchen and chef and co-owner of the city's Miette Culinary Studio lays out healthy, quick meals requiring minimum effort. He divides the book by season and gives 12 menus for each. In a minimalist style reminiscent of Mark Bittman's, Berley describes key ingredients to keep in the pantry (herbs, grains, beans, oils, etc.) and important tools (he's particularly fond of the pressure cooker). As the title suggests, the recipes draw on seasonal produce; Berley reminds readers that buying vegetables in season will save money and ensure the best quality. Each menu consists of at least two dishes-a main course and a side-and some include a third accompaniment or appetizer. Although simplicity reigns, the dishes do encompass a variety of ethnic cuisines, including Asian, Caribbean, Italian and Mexican flavors. Berley gives a brief intro to each dish (e.g., before giving the recipe for Wild Mushroom Fricassee over Farro, he explains what farro is and how to cook it; he also makes a case for saving some Rhubarb Crisp for the next day, since "leftovers are great for breakfast; just substitute yogurt for the whipped cream"). (Mar.) Forecast: Berley's book is perfect for cooks who are too busy to spend two hours cooking dinner but want delicious, healthy meals-that is to say, almost anyone. A national broadcast and print media campaign, 25-city radio campaign and author appearances in New York; Portland, Ore.; San Francisco; and Seattle will target buyers. Copyright 2004 Reed Business Information.
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Product Details

  • ISBN-13: 9780060515157
  • Publisher: HarperCollins Publishers
  • Publication date: 6/11/2013
  • Edition description: Reprint
  • Pages: 304
  • Sales rank: 773,851
  • Product dimensions: 7.40 (w) x 9.02 (h) x 0.81 (d)

Meet the Author

Peter Berley is the owner of The North Fork Kitchen and Garden, a culinary studio where he teaches intensive workshops on modern food craft and wood-fired bread baking and cooking. The former executive chef of the world-renowned Angelica Kitchen restaurant in New York City, he holds classes at The Institute of Culinary Education and Natural Gourmet Institute. Berley has contributed to Edible Brooklyn, Food & Wine, Bon Appétit, Every Day with Rachael Ray, Natural Health, Cooking Light, and Fine Cooking magazines. His groundbreaking first book, The Modern Vegetarian Kitchen, received both the James Beard and IACP Awards. He lives with his family in South Jamesport on the North Fork of Long Island, New York.

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Table of Contents

Introduction
Tips for Using This Book
Pantry
Equipment
Spring Menus
Summer Menus
Autumn Menus
Winter Menus
Index
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First Chapter

Fresh Food Fast
Delicious, Seasonal Vegetarian Meals in Under an Hour

Chilled Avocado Soup with Lime and Jalapeño

Yield: 4 servings

This creamy, mousselike avocado soup can be served with tomato tortillas for an excellent color contrast. you can make it a day ahead of time; the lime juice will preserve the soup's bright color.

Ingredients

3 limes
3 ripe avocados, peeled and pitted
1 garlic clove, chopped
1/2 small jalapeño pepper, with seeds, chopped
1 teaspoon coarse sea salt or
kosher salt, plus additional to taste
2 1/2 tablespoons extra-virgin olive oil
1 large flour tortilla (8 inches), cut into 2-inch x 1/4-inch strips
Sour cream for serving
Chopped fresh cilantro for garnish

Instructions

  1. Squeeze the juice from 2 1/2 of the limes and cut the remaining half into 4 wedges for garnish.

  2. In a blender, combine 3 cups of ice water (a mixture of water and ice) with the lime juice, avocados, garlic, jalapeño, and the salt and blend until smooth. Chill the soup until ready to serve.

  3. Heat the oil in a large skillet or sauté pan over medium heat. Add the tortilla strips and fry until they are crunchy and golden-brown, about 2 minutes. Drain the strips on paper towels and sprinkle them with salt.

  4. Spoon the soup into bowls, and place a dollop of sour cream in the center of each bowl, top with tortilla strips, and garnish with cilantro. Serve with lime wedges on the side.

Roasted Winter Squash With Curry Butter and Apple Cider

Yield: 4 servings

My favorite winter squash are delicata, red kuri, buttercup, and hokkaido. all have smooth, dense flesh and tender skins, which do not require peeling.

Ingredients

3 tablespoons unsalted butter
2 tablespoons unrefined brown sugar, such as Sucanat (see page 8)
1 tablespoon hot curry powder
1/4 teaspoon coarse sea or kosher salt
2 pounds winter squash, peeled if necessary, seeded, and cut into 2-inch chunks
1 cup apple cider

Instructions

  1. Preheat the oven to 450°F. Select an ovenproof casserole or skillet large enough to hold the squash in a single layer.

  2. Melt the butter in the casserole over medium heat. Add the brown sugar, curry powder, and salt, and cook, stirring, until the butter melts. Add the squash and toss to coat.

  3. Gradually pour the cider down the side of the pan without pouring it directly over the squash. Increase the heat to high and bring to a boil.

  4. Transfer the casserole to the oven and roast for 30 minutes, basting midway through the cooking time. The squash is done when the tip of a knife does not meet with any resistance when inserted into the squash.
Fresh Food Fast
Delicious, Seasonal Vegetarian Meals in Under an Hour
. Copyright © by Peter Berley. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
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