By Marie Simmons
"Fresh nutrition is less difficult than packaged," Marie Simmons says, and by chance for us, she presents greater than 2 hundred recipes to end up her aspect. during this book--Simmons' so much formidable to date--you'll see why her recipes, usually featured in Bon Appétit, Woman's Day and Ladies' domestic Journal, became favorites with thousands of chefs around the kingdom. no matter if it really is hot Egg Salad on entire Wheat Toast or Lemon Basil chook, each one is deftly easy, but freshly conceived and imaginative.�By following the inspirations of the seasons, Simmons indicates the right way to range your menu with dishes like Crisp-Fried Soft-Shell Crabs in spring, Roasted Tomato and clean Corn Soup in summer season and Orange Baked Squash in fall. each one recipe tells precisely how lengthy it's going to take to organize and indicators you upfront approximately any steps that require a bit additional time. such a lot will be made in under forty five mins, together with: Lemon Basil poultry, hot New Potato Salad with Scallions, Penne with...
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Extra info for Fresh & fast : inspired cooking for every season and every day
Spread the pecans in a large, shallow baking pan and dot with the butter. Bake just until the butter melts, about 5 minutes. Remove from the oven and sprinkle with the curry powder and the salt. Stir to coat. Bake, stirring often, until the pecans are toasted and coated with the butter and curry, 10 to 15 minutes. Cool; store in an airtight container in a cool place. Orange-and-Fennel-Flavored Olives PREPARATION TIME: 5 MINUTES MARINATING TIME: 1 TO 5 DAYS SERVES: 8 KEEP THESE ON HAND for a quick snack before dinner.
They are larger, and the flesh falls from the pit easily when the olives are bruised with the side of a large chef's knife. Make sure to select your best-tasting extra-virgin olive oil for this spread. � cup coarsely chopped pitted brine-cured black olives 5 tablespoons extra-virgin olive oil � teaspoon finely chopped garlic �–½ teaspoon anchovy paste Crostini ([>]) Combine the olives, 2 tablespoons of the oil, the garlic and anchovy paste in the bowl of a food processor. Puree until smooth. With the motor running, add the remaining 3 tablespoons oil in a slow, steady stream until the spread is smooth.
Mound into the center of a shallow bowl or serving plate and drizzle with the oil. Sprinkle the remaining ½ teaspoon lemon zest and ½ teaspoon thyme on top. Garnish with the strips of basil. Serve with crackers, Crostini ([>]) or raw vegetables. Plan Ahead: Allow at least 4 hours for the ricotta to drain before making this. Fresh Goat Cheese with Basil and Lemon PREPARATION TIME: 5 MINUTES SERVES: 8 MAKE THIS SIMPLE, FRESH-tasting appetizer when you need something festive and pretty at the last minute.