Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables: 175 Simple Recipes
- ISBN-10
- 160342928X
- ISBN-13
- 9781603429283
- Category
- Cooking
- Pages
- 512
- Language
- English
- Published
- 2012-07-13
- Publisher
- Storey Publishing
- Author
- Andrea Chesman
Description
Savor the bounty! Whether harvested from your own backyard garden or bought at a local farmers’ market, nothing is more satisfying than delicious fresh vegetables. In this seasonal cookbook, Andrea Chesman offers 175 easy-to-make recipes that are designed to bring out the very best in whatever produce is currently peaking. From spring’s first Peas and New Potato Salad to autumn’s sweet Caramelized Winter Squash and Onion Pizza, serving up the harvest has never been so tasty! This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Get the book
Other editions
Similar books
-
Pickles & Relishes: From apples to zucchini, 150 recipes for preserving the harvest
By Andrea ChesmanSee relishes and sauces Connie's Pear Chutney, 117 corn, weights and measurements, 133 Corn Relish, 116 cucumber dill pickles Andrea's 3-Day Deli Dills, 68 Burger Chips, 75 Cured Dill Pickles, 67 Curry Dills, 75 Dill Pickles by the ...
-
The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills
By Andrea ChesmanAbout 24 packed cups (1 pound) fresh spinach, or 8 cups frozen spinach (14 ounces), thawed 1⁄2 cup butter 2 teaspoons curry powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon fenugreek seeds 2. teaspoon dried red ...
-
The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash
By Andrea Chesman, Nancy C. Ralston, Marynor JordanCreamy Mustard Zucchini Slaw, 32 Creamy Squash Blossom Soup, 47 Creamy Yellow Summer Squash Soup, 46 Crisp, Butternut-Apple, 271 Crudités with Three Dips, Zucchini, 17 Crumb-Crusted Zucchini Quiche, 89 curry Coconut Curried Winter ...
-
The Big Book of Preserving the Harvest: 150 Recipes for Freezing, Canning, Drying and Pickling Fruits and Vegetables
By Carol W. CostenbaderThe Big Book of Preserving the Harvest covers the handling and managing of produce fresh from the market or garden, including: Canning: Containers and equipment, safety, and appropriate foods Drying: Equipment, appropriate foods, drying ...
-
Recipes from the Root Cellar: 270 Fresh Ways to Enjoy Winter Vegetables
By Andrea ChesmanThai coconut curry with shrimp Serves 4 In Thai restaurants, you'll find this dish made with summer vegetables — zucchini, green beans, snow peas, cherry tomatoes — but the surprising thing is how well root vegetables pair with the ...
-
Mom's Best One-Dish Suppers: 101 Easy Homemade Favorites, as Comforting Now as They Were Then
By Andrea ChesmanPad Thai, Grilled Chicken Caesar Salad, and other comfort foods for a new generation round out this collection of meals guaranteed to please.
-
101 One-Dish Dinners: Hearty Recipes for the Dutch Oven, Skillet & Casserole Pan
By Andrea ChesmanHeat garlic, the and oil curry over medium powder. heat. Sauté Add until the the rice, rice onion, appears opaque, about 4 minutes. Add the salt and water, cover, and bring to a boil. Reduce the heat to low and simmer until the rice is ...
-
Mom's Best Crowd-Pleasers: 101 No-Fuss Recipes for Family Gatherings, Casual Get-togethers & Surprise Company
By Andrea ChesmanCooking for a crowd doesn’t have to be stressful! Andrea Chesman shows you how to perfectly predict how much food you’ll need, prepare it in time, and enjoy yourself while cooking for the masses.
-
The Roasted Vegetable, Revised Edition: How to Roast Everything from Artichokes to Zucchini, for Big, Bold Flavors in Pasta, Pizza,...
By Andrea ChesmanThe powerful fragrance of curry plays nicely off the sweet squash, while the coconut milk and lime juice counteract the heat. TORTELLINI in ROASTED TOMATO BROTH SERVES 4 TO 6 The. SERVES 6 1. Preheat the oven to 400°F (200°C, ...
-
New Vegetarian Grill: 250 Flame-Kissed Recipes for Fresh, Inspired Meals
By Andrea ChesmanPRAISE for THE NEW VEGETARIAN GRILL “Good cooks know that grilling enhances the natural flavors of food—especially vegetables—and nobody does it better than Andrea Chesman.The New Vegetarian Grillshould be on everyone’s ...