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
✔ ISBN-13: 9781632170538
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
Readers' opinions about PNW Veg by Kim O'Donnel
Kara Snyder
The world created in this book was unlike anything I've ever encountered. The author's imagination knows no bounds, and I was completely mesmerized by the fantastical setting.
Polly Hurlbutt
This book is a work of art. The language, the imagery, the symbolism - everything came together beautifully to create a memorable reading experience.
Rosa Bax
The plot was so well-paced that I lost track of time while reading. I was completely immersed in the story, eagerly turning the pages to uncover the next twist.
