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Our new Cooking Fresh book-agazine features dishes that simple, delicious, fresh, and fast—that's this collection of more than 160 recipes for soups, salads, side dishes, main dishes, and desserts.
These recipes help to turn nutritious, garden-fresh ingredients (from asparagus to zucchini) into delicious menus, meals, and treats for family and friends. Sprinkled throughout are hints and tips to help cooks enjoy the just-picked flavor and benefits of the ingredients.
“Nasturtium is an easy-to-cultivate annual flower that can grow to be 18 inches tall.”
Recipe Suggestion: Nasturtium and Shrimp Salad—a mix of seafood alongside your vegetables makes for a delicious, healthy meal.
“The flavor of dried beans melds well with cumin, garlic, rosemary, sage, savory, and thyme.”
Recipe Suggestion: Layered Bean and Tomato Dip—this will spice up your senses!
“Store green onions, including scallions, in a plastic bag in the refrigerator for 3 to 5 days.”
Recipe Suggestion: Asparagus and Shrimp Crepes
“1 pound of apples = 2 large, 3 medium, or 4 to 5 small apples = 3 cups peeled, cored and sliced apples.”
Recipe Suggestion: Acorn Squash with Apple Stuffing—not too many ingredients involved, but you wouldn’t know it based on its flavor.
“Shrimp may be cooked with or without their shells. Before cooking peeled, large shrimp, devein them with the tip of a knife or metal pick.”
Shrimp and Spinach Feta Rice
Shrimp with Prosciutto and Cheese
“Before cooking asparagus, cut or break off about an inch of the tough stalk.”
Recipe Suggestion: Spring Risotto—rice, scallops, cheese, and asparagus are only four of the flavorful ingredients in this dish.
“To freeze blueberries, place them in a container with a lid. Cut a piece of brown paper bag to the size of the lid. Place on top of the berries, put on the lid, and freeze. The paper will absorb the moisture.”