"Nuts in the Kitchen: More Than 100 Recipes for Every Taste and Occasion," ($21.99, William Morrow) by Susan Hermann Loomis
Southern Living Farmers Market Cookbook: A Fresh Look at Local Flavor," ($29.95, Oxmoor House)
Nuts have become the newest darlings of the health-conscious, being touted as the solution to all kinds of ailments -- from warding off heart disease to controlling Alzheimer's. The problem is that I personally don't know much about using them in savory cooking.
That is about to change, thanks to this idea-packed book by Loomis. Not only does she include recipes for some obvious ways to include nuts in my daily diet -- toasting them into my granola and sprinkling them on my salad -- she also has recipes for folding them into main dishes, side dishes and more.
Among her many ideas are to serve gingered fish atop macadamia-nut butter, make a dip with pine nuts, roasted peppers, fresh parsley and feta, roll eggplant around saffron and walnuts, cook up butternut squash with leeks and pecans.
Kudos to Loomis for thinking outside the recipe box to come up with so many creative nut-and-food combinations that truly work. If you're wondering what's for lunch, click on the recipes tab on the main page to find Fiona's Almond and Olive Sandwich, a Tunisian-inspired meal in the hand. http://www.onruetatin.com/
http://www.harpercollins.com/
http://www.harpercollins.com/
Butternut Squash with Leeks and Pecans
Serves 4-6
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 large leeks, cleaned, trimmed and cut into 1/4 inch rounds
Sea salt
1 small butternut or other winter squash, cut into 1/2 inch cubes (6 cups)
Zest of 1 lemon
1/3 cup parsley leaves
1/3 cup pecans, lightly toasted
Place the butter and olive oil in a large skillet. Stir as the butter melts. Add leeks, stir to coat, season with salt. Cover and cook, stirring regularly, until the leeks are tender and slightly golden on the edges, about 8 minutes.
Add the squash, zest and 3 tablespoons water. Season with salt, stir, cover and cook, stirring carefully. Add water if needed to keep squash from sticking to the bottom of the pan. Cook for about 16 minutes, or until squash is tender.
Mince parsley and chop pecans. When squash is done, fold in the parsley and pecans. Season to taste and serve.
Southern Living Farmers Market Cookbook: A Fresh Look at Local Flavor," ($29.95, Oxmoor House)
NOT EVERY cookbook that arrives in my mailbox captures my attention, but those that are filled with pictures of and recipes using the freshest seasonal produce always get opened, and often get splattered with ingredients as I work my way through the pages, trying, tweaking and ultimately feasting on the ideas inside.
Among the newest titles I've been playing with is "Southern Living Farmers Market Cookbook: A Fresh Look at Local Flavor," ($29.95, Oxmoor House.)
I love that it's arranged according to the season, which means all I need to do is open to the correct season to find out what I might cook tonight. I loved the Yukon Gold Mash with Morel Sauce, and plan to make the French Onion Soup this weekend. But the recipe I'm going to share today is so crazy-easy that I know lots of people will love it. It can be on the table in less than an hour, and it's so packed with fiber and vitamins that you can skip your one-a-day. http://www.oxmoorhouse.com/
Grilled Sweet Potatoes with Creamy Basil Vinaigrette
Serves 6
3 pounds sweet potatoes
Vegetable cooking spray
Creamy Basil Vinaigrette (recipe below)
Place potatoes in a pot of water and bring to a boil. Cook for 12-15 minutes, or until slightly tender.
Plunge potatoes into ice water. Drain. Let stand for 10 minutes. Peel potatoes and cut into wedges.
Heat a stovetop grill on high heat until it is very hot. (Yes, the outdoor grill is a better idea, but if it's raining, frankly I'm just not up for it.) Coat cooking grate with cooking spray. Place potatoes on the grate and grill, covered, for 6-7 minutes, or until potatoes are totally tender and have pretty grill marks.
Vinaigrette
1/2 cup plain fat-free yogurt
2 tablespoons chopped fresh basil
2 tablespoons balsamic salad dressing (Newman's brand suggested)
2 tablespoons honey
1/4 cup red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Place all ingredients into a blender or food processor. Process until smooth. Serve right away. If you're making it in advance, be sure to bring the vinaigrette to room temperature before serving.
