Bountiful Recipes: Inspired by Our Garden by Diane Cu, Todd Porter

By Diane Cu, Todd Porter

Todd Porter and Diane Cu are photographers who put up the immensely renowned nutrients, gardening, and way of life weblog encouraged via their love of cooking, turning out to be greens and over 38 fruit bushes of their suburban backyard, Todd and Diane love sharing recipes which are clean and seasonally basic.

Their cookbook, Bountiful, deals a hundred seasonal, flavorful, and approachable recipes, ninety of that have no longer been noticeable at the web publication, every one that includes a vegetable or fruit because the big name of the meal. Blueberry Frangipane muffins, Wilted Mizuna Shrimp Salad, Blood Orange Bars, and Gin Cocktail with Pomegranate & Grapefruit are only a couple of examples of recipes which are encouraged from their backyard bounty. Peppered with own tales from Todd's youth on a farm animals ranch in Oregon and Diane's trip from Vietnam to the USA, this cookbook stocks the couples' attractive love tale in addition to their diversified recipes that displays their love of clean and fit produce, seasonally ripe fruit, and sharing a house cooked meal with these you're keen on.

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Additional resources for Bountiful Recipes: Inspired by Our Garden

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SPRING ONIONS Either purple or pale white, spring onions are pretty things with as much to offer in the flavor category as they do in their good looks. Buy them with tight bulbs and perky green tops, both of which can be used. These are delicious raw {now is the time to stack them on your Better Beef Burgers, page 120} and cooked on the grill/barbecue as a star in The Man Sandwich {page 103}. Later in the year the same onions, left in the ground, need longer cooking to bring out their sweetness.

They are mildly sweet and smell of anise, or licorice, and give tremendous flavor whether used raw or cooked. If used raw, I like to shave fennel very thin as in the greens that garnish the Pan-Fried Striped Bass Sandwiches {page 104}. Look for fennel with the feathery fronds still attached, which can spruce up simple salads and garnish fish. Remove the stalks and core before shaving with a sharp knife or mandoline, but the core can be left in if you plan to quarter and roast in bigger pieces. FRESH HE RBS Fresh herbs add color, flavor, and flourish to even the simplest supper, and there are many that you can grow or buy year round.

Store them in a moderately cool place {think root cellar, not fridge} like potatoes. TU RNIPS Try not to turn up your nose at the innocent little turnip. They can be cooked horribly, but I assure you, when braised in butter and salt, they are like earth’s candy. } You can grab a bunch of baby turnips in the spring, but wait till fall for bigger bulbs. In any size, they blend beautifully with most aromatics, like onions, carrots, and celery, and add much to fall and winter braises like Plenty of Pot Roast {page 148} and Big-Flavor Braised Short Ribs {page 178}.

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