Greens + Grains: Recipes for Deliciously Healthful Meals

by Molly Watson, Joseph De Leo (Photographer)

Overview

People are eating more greens and grains and feeling virtuous about the abundant vitamins and minerals and invaluable protein and fiber. Best of all, these foods are utterly delicious! The 45 creative recipes in this book combine greens and grains in dishes for all meal occasions that burst with flavor, color, and lusciousness. These flexible recipes not only make weeknight dinners, many requiring only one pot, but also provide a comprehensive reference of cooking methods for dozens of grains, from quinoa to rye berries. More than 30 mouthwatering photographs convey the beauty of grains and "hot" greens, such as kale, chard, spinach, escarole, nettles, and collards. This is an indispensable book for the health-conscious home cook.

Product Details

ISBN-13:	9781452131597
Publisher:	Chronicle Books LLC
Publication date:	11/18/2014
Pages:	124
Sales rank:	977,257
Product dimensions:	7.30(w) x 9.00(h) x 0.50(d)

About the Author

Molly Watson is a San Francisco–based food editor and writer.

Joseph De Leo is a New York–based food and lifestyle photographer.

Editorial Reviews

"(A) cookbook that can hold us to our healthy-eating resolution this year;...the book turns nutritional powerhouses into dishes that taste anything but dutiful (here's to you, Farro, Chard, and Ricotta Casserole)." - Sunset Magazine

"(A) cookbook that can hold us to our healthy-eating resolution this year;...the book turns nutritional powerhouses into dishes that taste anything but dutiful (here's to you, Farro, Chard, and Ricotta Casserole)." - Sunset Magazine

"(A) cookbook that can hold us to our healthy-eating resolution this year;...the book turns nutritional powerhouses into dishes that taste anything but dutiful (here's to you, Farro, Chard, and Ricotta Casserole)." - Sunset Magazine

From the Publisher

02/15/2015
Why would you choose kale over collards or barley over buckwheat? Here, food writer Watson highlights the unique characteristics of more than a dozen types of greens and grains. After sharing easy techniques that can help readers process a glut of either, she combines the two in soups, small plates, salads, and main dishes. Despite the occasional crumble of bacon, these easy and feel-good recipes (e.g., beet greens and barley borscht, chard quinoa terrine, wild rice salad with kale, pecans, and blueberries) are vegetarian-friendly. They also include refreshing preparations beyond boiling; quinoa, for example, is used as a breading agent, crunchy condiment, and cracker component. VERDICT This practical and colorful collection offers a wide variety for fans of leafy, grainy dishes, and like Liana Krissoff's Whole Grains for a New Generation, it's very accessible. For a more diet-focused take, try Patricia Green and Carolyn Hemming's Grain Power.

Library Journal