By Editors of Fine Cooking

Good stuff are available small programs. CookFresh Year-Round is a set of 4 miniature e-cookbooks – spring, summer season, fall and iciness – brimming with 2 hundred scrumptious and nutritious, seasonally encouraged recipes for the complete yr. That’s 50 sensational recipes for every season!
Triple-tested recipes. high quality Cooking magazines try out kitchen is understood for its trustworthy, flavorful recipes written by way of Americas culinary specialists. moreover high quality Cooking is additionally popular for its CookFresh sequence that conjures up domestic chefs of all ability degrees to prepare dinner with clean, fit ingredients.
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Sensational, seasonal dishes. Youll love the creative mixtures of clean, seasonal vegetables, fruit and veggies. maintaining a healthy diet foodstuff hasn't ever tasted this scrumptious! Year-round eating on in the neighborhood sourced, clean, peak-season produce is a starting to be pattern.

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Additional info for CookFresh Year-Round Seasonal Recipes from Fine Cooking

Sample text

Fall 53 green beans with almonds and garlic SERVES 6 TO 8 11/2 lb. haricots verts (thin French green beans) or green beans, trimmed 2 Tbs. unsalted butter 2 Tbs. pure olive oil ½ cup slivered almonds 1 tsp. minced or pressed garlic (1 medium clove) 1 Tbs. fresh lemon juice (from 1 small lemon) Kosher salt and freshly ground black pepper Bring a 6- to 7-quart pot of water to a boil. Add the beans and cook until bright green and barely crisp-tender, about 2 minutes. Drain in a colander and rinse under cold running water until completely cool.

Each salt and pepper. Cook, stirring occasionally, until the mushrooms are soft, 3 minutes. Add the spinach and cook until wilted, 1 to 2 minutes. In a medium bowl, whisk the eggs, milk, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the cheese and bread, toss until combined, and transfer to the skillet. Evenly distribute the ingredients, then press down on the mixture to flatten it. Bake, covered, for 10 minutes. Uncover and continue to bake until set in the center, about 5 minutes more. Let cool briefly, then slice.

Serve. 46 fall acorn squash with rosemary and brown sugar SERVES 4 One 2-lb. acorn squash (unpeeled), halved lengthwise, seeded, and cut into 8 wedges 1 Tbs. unsalted butter 1 Tbs. extra-virgin olive oil ½ cup dry white wine 3 Tbs. packed dark brown sugar 1 Tbs. chopped fresh rosemary 1 Tbs. fresh lemon juice Kosher salt and freshly ground black pepper Using a paring knife, score each wedge of squash lengthwise down the middle of the flesh. Heat the butter and oil in an 11- to 12-inch straight-sided sauté pan over medium-high heat.

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CookFresh Year-Round Seasonal Recipes from Fine Cooking by Editors of Fine Cooking
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