Melissa's Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables [NOOK Book]

Overview


Must-have information and amazing recipes for cooking with the freshest, tastiest organic produce

With hundreds of farmer's markets and an increased interest in organic fruits and vegetables, today's home cooks need an accessible reference for shopping and cooking organic. Melissa's World Variety Produce is the nation's leading distributor of specialty fruits and vegetables and the professional chef's go-to source for new and unusual produce. Their products have been certified ...

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Melissa's Everyday Cooking with Organic Produce: A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables

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Overview


Must-have information and amazing recipes for cooking with the freshest, tastiest organic produce

With hundreds of farmer's markets and an increased interest in organic fruits and vegetables, today's home cooks need an accessible reference for shopping and cooking organic. Melissa's World Variety Produce is the nation's leading distributor of specialty fruits and vegetables and the professional chef's go-to source for new and unusual produce. Their products have been certified organic for over 10 years. In Melissa's Everyday Cooking with Organic Produce, the team from Melissa's compiles vital information on fresh, seasonal organic produce with the best recipes for getting the most out of your organic finds.

This inspiring, mouth-watering resource is packed with delicious recipes and gorgeous full-color photos, making it a must-have for anyone who wants to incorporate organic produce into flavorful everyday meals. Inside, you'll find more than 400 recipes, including quick-prep recipes and deliciously easy variations, as well as a special section of meatless options for vegetarians.

  • Covers 56 of the most commonly available fruits and vegetables, arranged alphabetically for quick reference
  • Includes overviews of each food, what to look for when shopping, tips on buying and storing produce, produce varieties, serving suggestions, and complete nutritional information in the standard USDA format
  • Offers "Cook's Notes" and tips, suggested variations, meatless options, and complete nutrition profiles for each recipe

For home cooks who want the latest and most comprehensive information on shopping and cooking with the best organic produce, this book is an invaluable guide.

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Editorial Reviews

Publishers Weekly
Starred Review.

In this invaluable guide to fresh produce, food columnist Thomas (Melissa's Great Book of Produce) proceeds alphabetically through 56 popular fruits and vegetables, offering tips on varieties, buying year-round, and proper prep and storage. The real bounty, though, is the recipes-more than 400-that give readers copious suggestions for those persimmons, leeks, or eggplants that look so tempting at the market, and so perplexing on the kitchen counter. While obvious applications such as salads are included, Thomas's recipes are anything but phoned-in: cooks with too many cherries can use them in Cherry, Chocolate and Toasted Almond Ice Cream or as a relish for a grilled pork tenderloin; fresh ginger can be used to liven up Chicken Saté with Peanut Sauce and Cucumber Raita; and even the spinach-averse will reconsider when facing Linguine with Baby Spinach and Blue Cheese, complemented by toasted pine nuts, fresh basil, and prosciutto. Thomas even ventures beyond mains and sides to include a tasty Kiwi Martini and White Sangria, as well as a Nectarine Barbecue Sauce, basic carrot vinaigrette, and easy-to-accomplish pickled shallots.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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Product Details

  • ISBN-13: 9780544187375
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 7/13/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 336
  • File size: 15 MB
  • Note: This product may take a few minutes to download.

Meet the Author


CATHY THOMAS is the award-winning food columnist at the Orange County Register. She also writes for magazines, teaches cooking, and has studied with chefs around the globe. She lives in Huntington Beach with her husband, Phil McCullough.
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Table of Contents


Apple.

Ambrosia (October to February).

Braeburn (October to August).

Crimson Gold (October to February).

Fuji (October to August).

Gala (Year-Round).

Golden Delicious (September to April).

Granny Smith (Year-Round).

Pink Lady (September to January).

Red Delicious (Year-Round).

Apricot (April to June).

Artichoke (Year-Round, peaks March to July).

Asian Pear (Year-Round).

Asparagus (Year-Round).

Avocado (Year-Round).

Banana (Year-Round).

Bean.

Fava (March to June).

Green (Year-Round).

Soy Bean "Edamame" (Year-Round).

Beet (Year-Round).

Red (common).

Gold.

Bell Pepper (Year-Round).

Green.

Red.

Yellow.

Berry.

Blackberries (June to April, peak season June and July).

Blueberries (Year-Round, peak season June and July).

Cranberries (October to December).

Raspberries (April to December).

Strawberries (February to August).

Broccoli (Year-Round).

Brussels Sprout (November to May, peak season November to February).

Cabbage (Year-Round).

Green.

Red.

Carrot (Year-Round).

Cauliflower (Year-Round).

Celery (Year-Round).

Cherry (May to August).

Corn (June to August).

Bicolor.

White.

Yellow.

Cucumber (Year-Round).

Common.

English (Hothouse).

Eggplant (May to Aug).

Globe.

Fennel (Year-Round).

Fig.

Black Mission (June to October).

Brown Turkey (June to October).

Kadota: (August to October).

Garlic (Year-Round).

Ginger (Year-Round).

Grape.

Green (March to October).

Red (March to October).

Grapefruit (Year-Round).

Greens (Year-Round, peaks late spring to early summer).

Chard (green, rainbow, Swiss red).

Collard.

Dandelion.

Kale.

Mustard.

Spinach (mature, baby).

Herbs (Year-Round).

Arugula.

Basil.

Chives.

Cilantro.

Dill.

Mint.

Oregano.

Parsley (curly, Italian).

Rosemary.

Sage.

Thyme.

Jicama (Year-Round).

Kiwi (Year-Round).

Kumquat (December to May).

Leek (Year-Round, peak season spring).

Lemon (September to July, peak season December to February).

Lettuce (Year-Round, peaks late spring and early summer).

Butter.

Green Leaf.

Iceberg.

Red Leaf.

Romaine.

Lime (Year-Round, peaks May to July).

Mango.

Ataulfo (February to March).

Haden (Year-Round).

Kent (Year-Round).

Tommy Atkins (Year-Round).

Melon.

Cantaloupe (Year-Round).

Honeydew (Year-Round).

Watermelon, Mini Watermelon (June to September).

Mushroom (Year-Round).

Crimini (cremini).

Common White.

Portobello.

Shiitake.

Nectarine (May to September).

White Flesh.

Yellow Flesh.

Onion.

Cipolline (September to November).

Green (Scallion) (Year-Round).

Red, White (Year-Round).

Sweet (March to August).

Yellow (Year-Round).

Orange.

Blood (December to February).

Cara Cara (December to January).

Navel (November to March).

Valencia (February to December).

Peach.

Saturn (June to August).

White Flesh (June to September).

Yellow Flesh (May to September).

Pear.

Bartlett (August to April).

Bosc (September to June).

D?Anjou (October to July).

Red Bartlett (August to April).

Starcrimson: August to January.

Pea.

Sno peas (December to March, June to July).

Sugar snap peas (February to December).

Persimmon (October to December).

Fuyu.

Hachiya.

Pineapple (Year-Round).

Plum/Plumcot.

Plum (May to October).

Plumcot (May to August).

Pomegranate (August to mid December).

Potato.

Baby, Creamer (September to May).

Fingerling (September to March).

Red, Russet, Yukon Gold (Year-Round).

Radish (Year-Round).

Shallot (August to April).

Squash (Year-Round).

Acorn.

Butternut.

Crookneck.

Kabocha.

Spaghetti.

Zucchini.

Sweet Potato (Year-Round, peak season September to February).

Tangerine, Mandarin.

Clementine (November to January).

Honey (February).

Lee (January to February).

Minneola Tangelo (February to April).

Orlando Tangelo (November to January).

Page (December to January).

Satsuma (November to January).

Tomato.

Baby Heirloom (July to August).

Cherry (Year-Round).

Common Red (Beefsteak) (Year-Round).

Grape (Year-Round).

Heirloom (Year-Round).

Red (Cluster, On-the-Vine (Year-Round).

Roma (Plum) (Year-Round).

Teardrop (red or yellow) (Year-Round).

Turnip (Year-Round).

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