New at the library
Summer is my favorite time of year to eat healthy food packed with nutrition. I buy fresh fruits and vegetables and juice them in my juicer, but I still like to try other recipes for a change of pace. Below is just a sampling of some great ideas available in the library collection.
Cooking from the Garden by Margaret Leibenstein (641.65 Le Adult Non Fiction). After beginning with some simple cooking techniques to take advantage and even enhance the unique flavors of home-grown (or even store-bought) fruits and vegetables, the book is organized in a typical cookbook format – appetizers, soups (hot and cold), entrees, side dishes, chutneys and relishes, and desserts. In addition to the author’s own recipes developed for this book, she includes recipes from well-known chefs.
Great Green: Fresh, Flavorful, and Innovative Recipes by Georgeanne Brennan (641.654 Br Adult Non Fiction). Great Greens is an inspirational guide to selecting and cooking with fresh greens. Including plenty of delicious salads but traveling far beyond, it’s packed with recipes for using these vitamin-packed and versatile veggies in soups, starters, sides, and main dishes. Temptations like Escarole and Lemon Risotto, and Beet and Mesclun Salad with Blood Oranges and Goat Cheese share the stage with updated classics like Shepherd’s Pie with Three Greens and Iceberg Wedges with Blue Cheese Dressing. “Great Greens” lets cooks showcase the best produce available each season, such as Juniper-Brined Pork Chops Smothered with Braised Kale – perfect for a winter supper – or a summer treat like Skewered Lime and Ginger Prawns with Watercress, Mache, and Frise. Lavish color photographs look good enough to eat, making this the handbook to the latest green revolution.
Preserving Wild Foods: A Modern Foragers Recipes for Curing, Canning, Smoking, and Pickling (641.4 We NANF). Salted sardines with coriander and thyme. Crab apple mostarda. Instant samphire pickles. Speckled tea eggs with star anise and ginger. Dandelion jelly. Pickled chanterelle mushrooms. Blueberry-maple spoon fruit. These and dozens of other inspired recipes from chef Matthew Weingarten show you how to preserve – by curing, canning, smoking, and pickling – a wide range of wild ingredients foraged from the sea, fields, forests, and fresh water. Clear instructions make small-batch preserving techniques easy to learn, from smoking fish to putting up jam, pickling vegetables, and curing meat. Whether you forage in the wild or at the farmers’ market, you’ll delight in making and enjoying these unique preserves.
The Great Book of Vegetables by Palazzi, Antonella (641.65 Pa ANF) is not only a collection of over 400 recipes but also a guide to choosing, storing, preparing and cooking vegetables. The beneficial properties of vegetables are becoming better known, and even non-vegetarians enjoy vegetable-based dishes as an occasional and pleasant alternative to meat-based meals, an option that is gaining ever more in popularity as awareness of a healthy diet increases. Recipes for classic sauces and dressings are included, together with a chapter for international menus for entertaining, which enable the reader to put together complete meals composed of vegetable dishes. The vegetables in this book feature in an array of appetizers and snacks, first courses, main courses, accompaniments and even desserts. Meat and fish are not banned, but appear in conjunction with the vegetables in some recipes; classic dishes and old favorites are included alongside inventive new recipes. Readers can attempt Russian beetroot pate, pea and wild rice timbales, fennel and lettuce au gratin or avocado ice cream.
– Diana Menhennick