Cooking in Season: 100 Recipes for Eating Fresh

by Brigit Binns

Overview

Beautiful photos accompany refreshingly simple and wholesome recipes that showcase the best ingredients and flavors of each season.

More than 90 recipes highlight the best of each season’s bounty. With four chapters – one for each season – recipes feature ingredients at the height of their flavor and freshness, inspiring light and flavorful cooking throughout the year. Lush, full-color photography beautifully illustrates the vibrancy of fresh, ripe ingredients. Special features explore seasonal approaches to easy classics such as toasts, bowls, puff pastry tarts, and cocktails.

Cooking in Season is the ultimate handbook for utilizing the best of each season’s ingredients in a collection of simple, yet sublimely flavorful, recipes. From starters, soups and salads through main courses and desserts, freshness in flavor and preparation is effortlessly attained.

Sample Recipes
Spring
Shaved Artichoke, Celery & Fennel Salad; Sesame Ginger Noodles with Sprouts, Leeks & New Potatoes; Grilled Lamb Chops with Spring Herb Salsa Verde; Pavlova with Meyer Lemon Curd & Strawberries.

Summer
Grilled Peach Flatbread with Mozzarella, Pickled Onion & Arugula; Summer Vegetable Ceviche: Grilled Salmon with Stone Fruit Mojo; Watermelon Mojito Ice Pops.

Autumn
Honeyed Fig, Blue Cheese & Walnut Crostini with Honey; Chopped Chard Salad with Wheat Berries, Persimmon & Pepitas; Cider-Braised Chicken with Acorn Squash Ragout; Apple Fritters with Cardamom Cream.

Winter
Creamy Cauliflower Soup with Brussels Sprout Hash; Mixed Citrus Salad with Mache & Fennel; Beef Tenderloin with Celery Root & Potato Puree; Grapefruit Sorbet with Candied Ginger

Product Details

ISBN-13:	9781681882574
Publisher:	Weldon Owen
Publication date:	10/10/2017
Pages:	176
Product dimensions:	7.80(w) x 10.20(h) x 0.90(d)

About the Author

Brigit Binns is an accomplished food writer, cooking instructor, and culinary personality. She has authored numerous cookbooks, including The Relaxed Kitchen, The Cook & the Butcher, and Let’s Do Brunch. Cooking in Season is her 30th cookbook. She has appeared on television and radio, and wrote for Food Network’s popular Too Hot Tamales. She lives in the wine country of central California.

Table of Contents

Introduction

Using Seasonal Ingredients 9

Spring

Watermelon Radish Salad with Herbed Cheese, Blood Orange & Chives 18

Ricotta & Pea Crostini with Tarragon & Pink Peppercorns 20

Pan-Seared Halloumi with Fava Beans, Mint & Lemon 21

English Pea & Watercress Soup 23

Fresh Spring Rolls with Crab, Mango, Jicama & Haricots Verts 24

Clams in Leek Broth with Parsley Vinaigrette 25

Little Gem Salad with Shaved Carrot, Sunflower Seeds & Dill Vinaigrette 26

Black Lentil Salad with Shrimp, Green Garlic, Snap Peas & Moroccan Vinaigrette 28

Artichoke, Celery & Fennel Salad 29

Orecchiette with Spring Vegetables, Pecorino & Prosciutto 31

Swiss Chard & Spring Onion Frittata 32

Omelet-Soufflé with Spinach, Leek & New Potatoes 33

Spring Peas and Beans 34-35

Pan-Seared Salmon with Fresh Favas & Arugula Pesto 37

Seared Miso-Glazed Scallops with Snow Peas & Green Garlic 38

Sesame-Ginger Noodles with Peas, Shaved Asparagus & Radishes 39

Honey-Glazed Chicken Thighs with Rhubarb-Mint-Radish Slaw 40

Stir-Fried Beef with Asparagus, Bok Choy & Morels 42

Grilled Lamb Chops with Spring Herb Pesto 43

Pavlova with Meyer Lemon Curd & Strawberries 45

Kiwi & Passion Fruit Panna Cotta 46

Rhubarb-Ginger Crumble with Cardamom Cream 47

Naked Carrot Cake with Spring Blossoms 48

A Toast for Every Season 50-51

Summer

Summer Vegetable Ceviche 55

Peach Flatbread with Burrata, Arugula & Pickled Onion 56

Fried Squash Blossoms with Ricotta 57

Heirloom Tomato Tart 58

Blistered Padrón Peppers with Spicy Garlic Aioli 60

Golden Gazpacho with Torn Croutons & Cherry Tomato Salsa 61

Thai Beef Salad with Lemon Cucumber, Chile & Greens 63

Farro, Grilled Corn & Summer Squash Salad 64

Risotto with Fresh Corn & Basil Oil 65

Rice-Noodle Salad with Chicken, Summer Vegetables & Herbs 66

Stone Fruit Salad with Summer Lettuces, Hazelnuts & Goat Cheese 68

Watermelon, Nectarine & Mint Salad with Feta Cheese 69

Grilled Rib-Eye Steak with Avocado Chimichurri 71

Grilled Salmon with Stone Fruit-Herb Mojo 72

Zucchini Lasagna with Herbed Ricotta & Fresh Heirloom Tomato Sauce 73

Summer Fruits 74-75

Grilled Fish Tacos with Pineapple Salsa & Avocado Crema 76

Grilled Pork Chops with Summer Plums & Thyme 78

Pounded Chicken Breasts with Grilled Ratatouille 79

Blackberry & Blueberry Potpies 81

Apricot Pistachio Tart 82

Summer Cherry Clafoutis 83

Watermelon Mojito Pops 84

A Galette for Every Season 86-87

Fall

Creamy Parmesan Polenta with Wild Mushrooms 91

Fig, Blue Cheese & Walnut Crostini with Honey Drizzle 92

Smoky Eggplant Dip with Cumin-Crusted Pita Chips 93

Wheat Berry Salad with Chopped Chard, Pear & Sunflower Seeds 94

Coconut-Curry Butternut Squash Soup 96

Kale, White Bean & Sausage Soup 97

Seared Cauliflower Steaks with Olive-Caper Gremolata 99

Romaine & Roasted Delicata Squash Salad with Dates, Almonds & Bacon 100

Soft Tacos with Pumpkin, Black Beans & Avocado 101

Pappardelle with Romanesco & Kalamata Olives 102

Turmeric-Spiced Shrimp with Red Cabbage & Carrot Slaw 105

Chicken Tagine with Roasted Squash, Haricots Verts, Chickpeas & Cranberries 106

Turkey Breast with Chanterelle Ragout 107

Pork Skewers with Apple, Fresh Sage & Rustic Bread 108

Short Ribs with Carrot-Apple Purée 110

Roasted Pork Shoulder with Sweet Potatoes & Pomegranate 111

Pan-Seared Sea Bass with Acorn Squash 113

Autumnal Squashes 114-115

Cider-Braised Chicken Legs with Fresh Figs & Cipollini Onions 116

Apple Fritters with Cinnamon Cream 117

Pear, Quince & Apple Galette 119

Pumpkin Tart with Gingersnap Crust 120

Roasted Figs with Mascarpone 121

A Salad for Every Season 122-123

Winter

Roasted Red & Yellow Beets with Burrata, Sherry Vinaigrette & Escarole 127

Roasted Oysters with Sriracha-Lime Butter 128

Crostini with Radicchio, Smoked Trout & Horseradish Cream 129

Creamy Cauliflower Soup with Brussels Sprout Hash 130

Oven-Roasted Ricotta with Citrus & Pomegranate 132

Potato & Pancetta Crostata with Fresh Rosemary 133

Parsnip Oven Fries with Chile-Spiced Crème Fraîche 135

Winter Vegetables 136-137

Mushroom Soup with Crispy Prosciutto & Marjoram 138

Crab Cioppino 139

Mixed Citrus Salad with Mache, Fennel & Celery 140

Fuyu Persimmon Salad with Endive & Pomegranate 142

Warm Kale Salad with Lentils & Prosciutto 143

Pizza with Roasted Broccolini, Pancetta & Pine Nuts 145

Pasta with Brussels Sprout Leaves, Hazelnuts & Brown Butter 146

Chile-Spiced Halibut with Frisée & Tangerine Salad 147

Noodle Bowl with Soy-Glazed Duck, Shiitake Mushrooms & Winter Greens 148

Beef Tenderloin with Celery Root-Potato Purée 150

Five-Spice Pork Loin with Mango, Green Onion & Mint Salsa 151

Rack of Lamb with Spicy Cranberry Relish 153

Salted Caramel-Dipped Pears 154

Walnut Torte with Chocolate-Caramel Sauce 156

Pink Grapefruit Sorbet with Crystallized Ginger 157

Crème Brûlée with Caramelized Blood Oranges 158

A Cocktail for Every Season 160-161

Produce in Season 164

Basic Recipes 166

Index 169