With this plant-first collection, I take you on my vegetable adventures, in which I dig deep into what makes this land of abundance so delicious. I hope you enjoy cooking from this book as much as I did cooking it up. Sea Bean Three-Bean Salad Lots of chefs like to pickle sea beans, but I much prefer their naturally briny flavor in this bean salad, a surf-and-turf combo of sorts, studded with summer’s greatest produce hits. Planked Artichokes with Lavender-Rosemary Crumbs and Miso Butter The dry Mediterranean summers in both Washington and Oregon make for prime artichoke country, with a good long season that often extends until the end of October. My favorite new way to enjoy them is on a cedar plank, either grilled or oven-roasted. French Onion Soup with a Miso Twist and Cheese Croûtes As you might have guessed, beef broth doesn’t appear in this version. Instead the focus is on the slow-cooked onions, which are essential to a voluptuous mouthfeel. Rhubarb Salsa Depending on where you live in the Northwest, a local tomato is never a sure thing. So while we wait for Mother Nature to make up her mind, we can open ours and let rhubarb do the talking. Cherry (and Maybe Chocolate) Fro-Yo I don’t scream for ice cream. The stuff is just too darn rich for me. But a cup of frozen yogurt, especially made at home with in-season fruit? Bring it on. Stinging Nettle Pesto Pasta Nettle pesto is very good in a bright, early season chlorophyll way. It needs the pillowy softening of ricotta but is as satisfying as the pesto of high summer made from basil. Pear Sauce Loaf Cake I invite you to expand your pome fruit horizons, and give the pear a chance, not because it’s the right thing to do, but because it’s the most delicious. Curried Chickpeas and Brussels Sprouts These three elements work in concert to create a heady, warming weeknight dish. It’s plenty satisfying as a main dish and handily teams up with rice, naan, or a wheat tortilla for a sandwich wrap. Pan-Fried Quinoa Patties with Miso Yogurt Sauce To maintain their shape before, during, and after cooking, these patties call for quinoa two ways: The majority is cooked then chilled, which allows starches to develop. The balance is uncooked and ground into “flour.”
✔ Author(s): Kim O'Donnel
✔ Title: PNW Veg: 100 Vegetable Recipes Inspired by the Local Bounty of the Pacific Northwest
✔ Rating : 4.4 out of 5 base on (41 reviews)
✔ ISBN-10: 1632170531
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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