There are few culinary moments more dramatic than when you first take a peeler to the skin of a sweet potato, revealing that shock of orange flesh. And things only get better when you eat ’em. Packed with complex carbohydrates, dietary fiber, beta carotene, vitamin C and vitamin B6, sweet potatoes have long been trumpeted
MoreBarley Pilaf Stuffed Squash recipe by Tara Mataraza Desmond(serves four) Barley is a common ingredient in hearty dishes like soup, stew and stuffing. Here, the grain is the base of a pilaf-like filling for soft roasted butternut squash.
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Almost Meatless: Recipes That Are Better for Your Health and the Planetby Jay Manning and Tara Mataraza DesmondTen Speed Press; $22.50Traditionally, there has been a great divide between diehard vegetarians and meat eaters, and it is apparent in most modern-day cookbooks.
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Think bigger than Jack O'Lanterns and create these delicious pumpkin recipes
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Set your table for the fruit of summer's labor
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Food Matters: A Guide to Conscious Eating With More Than 75 Recipesby Mark BittmanSimon & Schuster; $24.95
Mark Bittman has been many things in the world of food: chef, traveler, writer and, now, advocate. With Food Matters, Bittman has come around to the sustainable food movement and offers a book with a mixture of the stick
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Animal, Vegetable, Miracle: A Year of Food Lifeby Barbara KingsolverHarper Collins, 2007; $26.95Animal, Vegetable, Miracle will not rest on your bookshelves with Barbara Kingsolver’s fiction; this book demands permanent residence in your kitchen. Filled with delicious, seasonal recipes and tips from growing to canning, this stellar book chronicles the Kingsolvers’ move from Arizona to a
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Enjoy the bounty of the warmest part of the year with this simple and delicious local mealrecipes by Nicole Wolverton and Allison Kelsey of FarmtoPhilly.com
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Wild Fermentationby Sandor Elix KatzChelsea Green, 2003; $25I’ve lost count of the number of times this book has been recommended or mentioned to me, and it deserves every one. Katz explores the world of fermentable foods, which includes some of the earliest prepared foods humans ate, not only to give you something great to eat,
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Combining local foods with the realities of your pantryrecipes by Dynise BalcavageLike many people who are concerned about the environment, I dutifully seek out locally-grown produce. I try to patronize restaurants that lean heavily on local fare. I even make my own soy and coconut ice creams instead of purchasing my favorite West Coast-produced brand.
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