Fresh Pantry: Eat Seasonally, Cook Smart, & Learn to Love - download pdf or read online

By Amy Pennington

ISBN-10: 1594858179

ISBN-13: 9781594858178

Amy Pennington's bestselling e-book, city Pantry: counsel & Recipes for a Thrifty, Sustainable & Seasonal Kitchen, brought new homemakers to shrewdpermanent cooking suggestions and constituents, supplied skilled chefs with organizational notion, and helped chefs of all ability degrees create sustainable and thrifty kitchens. yet whereas city Pantry curious about shelf-stable, dried, or preserved items, clean Pantry exhibits chefs easy methods to consume a seasonal vitamin clean greens and end result that might provide your palate a number of meals in sync with the seasons.
As somebody attempting to devour in the community throughout the year is familiar with, the wintry weather will get tricky: strolling the neighborhood aisles of a well-stocked produce part or round your local farmers marketplace, you discover few techniques onions, cabbage, and kale, oh my! In summer time, after all, the season is bountiful, however the dishes most folks make at domestic are typically one word what number occasions will we consume an analogous tomato caprese salad or grilled zucchini? From January to December, clean Pantry beneficial properties one hundred twenty artistic but fit and possible recipes situated on 12 selection seasonal greens and culmination; obtainable and smart suggestion on growing to be, storing, and utilizing seasonal components; lush and inspirational photos; exact assets for sustainable consuming; and the exuberant power that marked Pennington's first e-book.

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Additional info for Fresh Pantry: Eat Seasonally, Cook Smart, & Learn to Love Your Vegetables

Sample text

5-ounce can cut wax beans for 1 can of green beans. indd 45 8/24/11 10:55 PM Give this childhood comfort food grown-up appeal with Dijon mustard and roasted red sweet pepper. For a nostalgic touch, top the casserole with whole potato chips. indd 46 cups dried wide noodles (about 5 ounces) cup chopped sweet red pepper (1 medium) cup chopped celery (2 stalks) cup chopped onion cup butter or margarine cup all-purpose flour to 2 tablespoons Dijon mustard teaspoon salt teaspoon ground black pepper cups milk 12-ounce can chunk white tuna (waterpack), drained and broken into chunks; two 5-ounce pouches chunk light tuna in water, drained; or two 6-ounce cans skinless, boneless salmon, drained cup panko (Japanesestyle bread crumbs) or soft bread crumbs cup freshly grated Parmesan cheese tablespoon snipped fresh parsley tablespoon butter, melted Preheat oven to 375°F.

Bake about 15 minutes more or until heated through. , 17 g total fat (9 g sat. , 2 g dietary fiber, 22 g protein.

In a large saucepan cook noodles according to package directions. Drain; return noodles to pan. Meanwhile, for sauce, in a medium saucepan cook sweet pepper, celery, and onion in 1/4 cup hot butter over medium heat for 8 to 10 minutes or until tender. Stir in flour, mustard, salt and black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly. Gently fold sauce and tuna into cooked noodles. Transfer noodle mixture to prepared casserole. In a small bowl combine bread crumbs, cheese, parsley, and melted butter.

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Fresh Pantry: Eat Seasonally, Cook Smart, & Learn to Love Your Vegetables by Amy Pennington

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