Produce on Parade blogger Katherine Henry, all the way from Alaska, brings us a big hug of a cookbook.
P&BVC makes me happy on all the levels. Most importantly, the recipes are DELICIOUS, well-written, and unique. You know that chana masala you see in just about every cookbook? Not here, my friends! Every recipe is a fresh idea. And there are loads of dreamy photos. But ALSO, I love how this book lets me fantasize about life in Alaska. Henry makes it seem pretty cozy and relaxed. An annual blueberry backpacking trip? Yes, please. Gorgeous hikes anywhere, anytime? Yes, please. Luxuriously long mornings with time to make swirly savory scallion breakfast buns? Yes, please!
Look at these foods that this cookbook enabled me to make and eat!:
Lo mein. The most delicious noodles with just-right flavors, delicious carrots and green onions. I could eat this by the gallon. And maybe I will!
French toast smoothie. Among other things, it’s made from avocado, nooch, and vanilla! Weird but good.
OMG, whenever people ask me what’s new, I tell them about these savory aquafaba’d crepes stuffed with fresh greens and tomatoes, Field roast Italian sausage, and pea pesto. On top? Creamy, cheesy cheese sauce! You need this book for this recipe alone.
A sweet potato, quinoa, greens bowl with a fresh lemony blueberry vinaigrette and toasted hazelnuts. I loved it!
S’mores pie. Too much fun. No need for a fancy-pants creme brûlée torch – your oven’s broiler can toast the marshmallows! Did you know that Trader Joe’s marshmallows are vegan now? Good job, TJ. We’re all proud of you.
Ugh, what a great book. Its greatness doesn’t end with these five recipes. Highly recommend!
P.S. This book has a hands-free, stay-open binding, so you don’t need to weight the pages of the book down with other cookbooks or your fruit bowl. Can we make this a standard thing? I would love that. Thx.
Disclaimer: we got a free copy for review!