Fresh Food Fast: Create Delicious, Seasonal Vegetarian Meals in Under an Hour by Peter Berley, Melissa Clark, Melissa Clark, Melissa Clark (With)

From the Publisher

From award-winning chef Peter Berley: mouthwatering seasonal vegetarian menus that can be created in under an hour

Sophisticated, home-cooked vegetarian meals without the fuss. Is that too much to ask? Absolutely not.

True to his roots as a restaurant chef, cooking teacher, and family man, award-winning vegetarian chef Peter Berley has a passion for meals that taste incredible, salute the seasons, and are easy to prepare in under an hour. In Fresh Food Fast, he provides forty-eight meals — twelve for each season — including recipes, a shopping list, an equipment list, and a game plan that takes you step-by-step through the menu.

Included are substantial, satisfying meals that will bring pleasure to vegetarians and omnivores alike:

Spring
bibb lettuce and radish salad with crème fraîche citronette braised spring vegetables with grits, poached eggs, and chives

summer
spicy corn frittata with tomatoes and scallions cucumber salad

fall
pasta with spicy cauliflower, chickpeas, and cherry tomatoes pan-grilled radicchio salad with honey- balsamic glaze over frisée

winter
balsamic-roasted seitan with cipollini onions garlic mashed potatoes and parsnips

Berley also provides delectable dessert recipes for each season, including spring's Warm Honey Lemon Curd over Strawberries, summer's Blueberry-Nectarine Crisp, fall's Roasted Grapes with Red Wine, and winter's Caramelized Bananas with Blood Orange and Pistachio.

In a world where fast food is generally prepackaged and second-rate, Peter Berley teaches us how we can live without compromise and enjoyfresh, wholesome meals any night of the week as we connect with family and friends.

Publishers Weekly

At the outset of this superb guide to cooking uncomplicated vegetarian fare, Berley asks a rhetorical question: "Stylish, sophisticated, home-cooked meals without a fuss-is that too much to ask for?" If this cookbook is any indication, it isn't too much to ask for; in fact, it's a very simple request that Berley happily fills. The former executive chef of New York's Angelica Kitchen and chef and co-owner of the city's Miette Culinary Studio lays out healthy, quick meals requiring minimum effort. He divides the book by season and gives 12 menus for each. In a minimalist style reminiscent of Mark Bittman's, Berley describes key ingredients to keep in the pantry (herbs, grains, beans, oils, etc.) and important tools (he's particularly fond of the pressure cooker). As the title suggests, the recipes draw on seasonal produce; Berley reminds readers that buying vegetables in season will save money and ensure the best quality. Each menu consists of at least two dishes-a main course and a side-and some include a third accompaniment or appetizer. Although simplicity reigns, the dishes do encompass a variety of ethnic cuisines, including Asian, Caribbean, Italian and Mexican flavors. Berley gives a brief intro to each dish (e.g., before giving the recipe for Wild Mushroom Fricassee over Farro, he explains what farro is and how to cook it; he also makes a case for saving some Rhubarb Crisp for the next day, since "leftovers are great for breakfast; just substitute yogurt for the whipped cream"). (Mar.) Forecast: Berley's book is perfect for cooks who are too busy to spend two hours cooking dinner but want delicious, healthy meals-that is to say, almost anyone. A national broadcast and print media campaign, 25-city radio campaign and author appearances in New York; Portland, Ore.; San Francisco; and Seattle will target buyers. Copyright 2004 Reed Business Information.

Product Details

• Table of Contents
• Read a Sample Chapter

Table of Contents

Read a Sample Chapter

Chilled Avocado Soup with Lime and Jalapeño

Yield: 4 servings

This creamy, mousselike avocado soup can be served with tomato tortillas for an excellent color contrast. you can make it a day ahead of time; the lime juice will preserve the soup's bright color.

Ingredients

3 limes
3 ripe avocados, peeled and pitted
1 garlic clove, chopped
1/2 small jalapeño pepper, with seeds, chopped
1 teaspoon coarse sea salt or
kosher salt, plus additional to taste
2 1/2 tablespoons extra-virgin olive oil
1 large flour tortilla (8 inches), cut into 2-inch x 1/4-inch strips
Sour cream for serving
Chopped fresh cilantro for garnish

Instructions

1. Squeeze the juice from 2 1/2 of the limes and cut the remaining half into 4 wedges for garnish.


2. In a blender, combine 3 cups of ice water (a mixture of water and ice) with the lime juice, avocados, garlic, jalapeño, and the salt and blend until smooth. Chill the soup until ready to serve.


3. Heat the oil in a large skillet or sauté pan over medium heat. Add the tortilla strips and fry until they are crunchy and golden-brown, about 2 minutes. Drain the strips on paper towels and sprinkle them with salt.


4. Spoon the soup into bowls, and place a dollop of sour cream in the center of each bowl, top with tortilla strips, and garnish with cilantro. Serve with lime wedges on the side.

Roasted Winter Squash With Curry Butter and Apple Cider

Yield: 4 servings

My favorite winter squash are delicata, red kuri, buttercup, and hokkaido. all have smooth, dense flesh and tender skins, which do not require peeling.

Ingredients

3 tablespoons unsalted butter
2 tablespoons unrefined brown sugar, such as Sucanat (see page 8)
1 tablespoon hot curry powder
1/4 teaspoon coarse sea or kosher salt
2 pounds winter squash, peeled if necessary, seeded, and cut into 2-inch chunks
1 cup apple cider

Instructions

1. Preheat the oven to 450°F. Select an ovenproof casserole or skillet large enough to hold the squash in a single layer.


2. Melt the butter in the casserole over medium heat. Add the brown sugar, curry powder, and salt, and cook, stirring, until the butter melts. Add the squash and toss to coat.


3. Gradually pour the cider down the side of the pan without pouring it directly over the squash. Increase the heat to high and bring to a boil.


4. Transfer the casserole to the oven and roast for 30 minutes, basting midway through the cooking time. The squash is done when the tip of a knife does not meet with any resistance when inserted into the squash.