A design student, gardener, holistic nutritionist, and professional chef, Sarah Britton brings a dynamic background to eating in her book, My New Roots: Inspired Plant-Based Recipes for Every Season. A vegetarian cookbook with vegan and gluten-free alternatives, My New Roots is centered around seasonal plant-based and whole food recipes. Britton also provides step-by-step instructions for essential cooking techniques, ranging from preparing dried grains to making ghee.
Combining Vietnamese traditions with contemporary sustainability practices, Linda Ly’s The CSA Cookbook: No-Waste Recipes for Cooking Your Way Through a Community Supported Agriculture Box, Farmers’ Market, or Backyard Bounty (2015) is a great resource for cooking and eating locally this spring. Ly offers strategies for using all edible parts of the plant as part of a “zero waste mentality” that also enhances flavor and nutrition.
*Makes 4 Servings
For the salad: 2 spring radishes with greens 1 carrot with greens 4 cups packed pea shoots, cut into 2-inch lengths
This recipe for Spring Veggie Paella comes from Clean Eating: The 21-Day Plan to Detox, Fight Inflammation and Reset Your Body byAmie Valpone, creator of TheHealthyApple.com. In Eating Clean, she shares her personal journey to improved health. The book provides guidance on incorporating anti-inflammatory foods in your diet. With over 200 vegetarian recipes that are free of gluten, dairy, soy, corn, eggs and refined sugar, your tummy is guaranteed to feel healthy and satisfied.
This recipe for Creamy Sunchoke Soup With Fried Parsnip And Mushrooms comes from Home Made by Yvette van Boven. Cooking from scratch may seem like a challenge, but in hercookbook, Yvette van Boven proves everyone wrong. With over 200 recipes, her easy to follow, illustrated step-by-step instructions prove that anyone can be a chef, without fancy ingredients or complicated kitchen gadgets.
On January 20, Just Food held the 2015-2016 CSA Smackdown at The Bellhouse. Teams representing Yorkville, Katchkie Farm, Grand Street, Sunset Park, and Mid-Island/South Shore CSAs were given 30 minutes and a mystery CSA share to create a winning seasonal dish. Here are the recipes from the competition:
As the thermometer continues to dip, nothing warms the body and soul better than a big bowl of chili. But journey across the country and you’ll find this classic served in many different ways. It’s slathered over tamales in San Antonio and hot dogs in Detroit. In Santa Fe it’s served with Fritos and Cincinnati, ladled over spaghetti!
This recipe for Butternut Squash and Apple soup comes from Olwen Woodier’s The Apple Cookbook, which contains 140 sweet and savory apple-centric recipes. No other fruit is more synonymous with fall than apples. From Apple Cheddar Crepes to Apple Banana Bread to Pork Chops with Apple Cream Sauce—now is the season to embrace America’s favorite fruit.
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