Simple, Fresh & Healthy: A Collection of Seasonal Recipes
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At the end of the day, gather around the table for a simple, fresh, and healthy meal. That's Linda Hafner's no-fail formula for a thriving family. With her farm-fresh focus and divide-and-conquer strategy, it's entirely do-able, even for those with the busiest schedules.Linda has developed a repertoire of simple, delicious, and visually stunning recipes that celebrate local seasonal produce. She's a master at cooking in easy increments, so that meals come together in a flash at the end of a busy day. In the time it takes to cook a pound of pasta, Linda can prepare her vibrant Pure Plum Tomato Sauce from scratch. Her signature After-Dinner Salad is much easier, and more nutritious than a prepackaged salad mix drenched in preservatives and processed salad dressing.And, while fresh, healthy meals are Linda's priority, she's also famous for fabulous, indulgent desserts such as her Sublime Strawberry Trifle and Happy Birthday Chocolate Cake. With Linda, it's all about finding the balance between nourishing the body and fueling the family spirit.
this mixture over the layered cucumbers and onions. Cool to room temperature, then cover the jar securely and refrigerate for at least 24 hours before serving. • Pickles may be stored in the refrigerator for up to one month. Makes 1 quart. Serves 48 (1 serving = ⅛ cup) Calories(kcal) 22 Protein 0(g) Carbohydrates 5(g) Dietary Fiber 0(g) Cholesterol 0(mg) Fat 0(g) Sodium 26(mg) Best-of-Show Gazpacho When we visited my daughter Ryan during her semester in the Andalusia region of Spain,
chauffeuring them to lessons and games. While our economy grew — and our children grew more accomplished — this hectic new lifestyle took its toll, especially in the American kitchen. We became a nation on the run, and in our race to do it all, the once-essential (and enjoyable) art of cooking seemed to slip away. In its place came a parade of modern meal options, with no connection to our kitchens: fast food, take-out food, microwave dinners, and pizza delivered to our doorstep. My own family
rustic potato salad served when my daughter Taryn graduated from culinary school. It’s ideal for a tailgate or potluck, since it has no mayonnaise and tastes terrific at room temperature. 3½ pounds new potatoes, peeled and cut into quarters Dressing 2 cloves garlic, minced ¼ cup finely chopped sweet onion 1 T chopped fresh tarragon 1 tsp Dijon mustard ⅓ cup white balsamic vinegar 2/3 cup olive oil ½ tsp salt ¼ tsp ground pepper • Boil the potatoes until easily pierced by a fork, about
strawberries Fresh Strawberry Pie, 23, 24 in Fruit Pizza, 77, 78 with shortcake, 75 Spinach and Strawberry Salad, 11, 12 Strawberry-Rhubarb Pie, 26 Strawberry Trifle, 29, 30 Sugar Snap Peas with Fresh Mint, 20 summer about, 34 recipes, 35–80 Super Bowl Chili, 131, 132 Sweetheart Market, North Syracuse, New York, xiii, xvi sweet potatoes Maple-Roasted Sweet Potatoes, 89, 90 in Roasted Fall Vegetables, 87, 88 Sweet Potato Casserole, 91 Swiss chard, 97, 98 Swiss Chard with Raisins
directions, timing it so that pasta is ready to drain when chicken and vegetables are cooked. • Sprinkle chicken strips with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add chicken and asparagus and sauté for 5 minutes. • Add tomatoes and garlic. Sauté for 1 minute and remove from heat. • Drain cooked pasta and add to skillet. Stir in basil, vinegar, and extra virgin olive oil. Divide into four portions and garnish each with a tablespoon of