Better Homes and Gardens Garden Fresh Meals
Better Homes and Gardens
Make every meal a fresh and flavorful delight!
These days, millions of people are discovering that cooking with vegetables, fruits, and herbs from their backyard gardens or local farmers’ markets is a great way to eat more healthfully. Garden Fresh Meals from Better Homes and Gardens offers delicious recipes that make the most of your seasonal bounty—from light summer salads to comforting autumn soups to hearty winter roasts.
With a broad range of innovative, great-tasting, and easy-to-prepare meals, this gorgeous cookbook offers something for everyone in the family to savor. Plus, helpful cooking tips are peppered throughout the book, including plenty of advice on choosing and preparing the best and freshest ingredients.
• Cook your way through the year with more than 150 recipes organized by cooking method, offering a simple way to find a recipe that matches your mood
• Find inspirations in stunning full-color photographs throughout
• Get informed with a seasonal produce guide filled with information on what’s in season when, how to select the ingredients at their peak, and storage and prep tips
• Eat right with complete nutritional information for every recipe
Garden Fresh Meals provides everything you need to know to make the most of homegrown produce or farmers’ market finds.
SUBSTANTIAL BODY AND HELPS IT FREEZE BEAUTIFULLY. Enlarge Image 5 cups water 1 bunch broccoli (about 11/2 pounds) 1 cup chopped onion (1 large) 1/3 cup long grain white rice 2 cups milk 1 teaspoon salt 1/4 teaspoon black pepper 2 cups shredded cheddar cheese (8 ounces) 2 tablespoons spicy brown mustard 1. In a large saucepan bring the water to boiling. For garnish, cut 6 broccoli florets into quarters. Add quartered florets to boiling water; cook for 4 minutes. Remove and set aside.
the three ingredients into a green salad with a simple vinaigrette. FOR MORE INFORMATION SEE SELECTING AND STORING BEETS. 20-Minute Tomato Sauce with Pasta START TO FINISH: 20 MINUTES MAKES: 4 SIDE-DISH SERVINGS THIS SUPER-QUICK RECIPE ALLOWS THE FANTASTIC FLAVOR OF FRESH VINE-RIPENED TOMATOES TO SHINE. Enlarge Image 2 tablespoons olive oil 1/2 cup chopped onion (1 medium) 4 cloves garlic, minced 2 pounds ripe roma tomatoes or other tomatoes, seeded, if desired, and coarsely chopped
parsley. Transfer mashed vegetable mixture to a 3-quart au gratin dish; spread evenly. Sprinkle with the remaining 3/4 cup cheese. 3. Bake, uncovered, about 15 minutes or until cheese is melted and mixture is heated through. If desired, preheat broiler; place broilersafe dish 4 to 5 inches from the heat and broil about 2 minutes or until top is browned. PER SERVING 206 cal., 8 g total fat (3 g sat. fat), 13 mg chol., 727 mg sodium, 29 g carbo., 6 g fiber, 7 g pro. FOR MORE INFORMATION SEE
Roast with Port-Glazed Potatoes and Pearl Onions Roasted Pork with Fennel and Mushrooms Pork Chops with Roasted Corn Salsa Plum and Rosemary Pork Roast Roast Pork Loin with Red Cabbage, Apples, and Onions Herb-Crusted Rack of Lamb with Roasted Radishes and Orange Vinaigrette Apple-Glazed Roast Chicken Roasted Chicken with 20 Cloves of Garlic Quinoa with Roasted Beets and Chive Vinaigrette Roasted Carrots with Cumin Oven-Roasted Beets Oven-Roasted Broccoli Oven-Roasted Fries Spicy
CHILE SEEDS IF YOU LIKE MORE HEAT. Enlarge Image 1 pound dry cranberry beans, dry Christmas (calico) lima beans, or dry pinto beans 1 onion, cut into thin wedges 1/3 cup snipped fresh thyme 3 cloves garlic, thinly sliced 1 bay leaf 4 cups fresh spinach 3/4 cup olive oil 3 fresh red or green jalapeÑo chile peppers, seeded and chopped (see tip, page 51) 1 teaspoon salt 1/4 teaspoon black pepper 1. Rinse dry beans. In a large pot combine beans and 8 cups water. Bring to boiling; reduce