March 28, 2016
Seasons to Taste by Jonathan Bardzik
My rating: 5 of 5 spoons
Seasons to Taste is subtitled “Farm-Fresh Joy for Kitchen & Table”, and that’s exactly what it delivers—delectable recipes showcasing beautiful, farm (or garden) fresh produce—and proteins--that are a joy to cook. Recipes are divided by season beginning with winter and an array of gorgeous stocks to make from scratch. From a hearty beef broth, to a rich mushroom or White Chicken Stock, you’ll find all the stocks you need except a fish or seafood stock, but as there are only a couple of fish recipes, you may not miss it.
Ground Lamb with Mushrooms & Spinach showcases all three main ingredients in a delicious dish sure to impress. The Wild Mushroom and Gruyere Frittata is just amazing. (In case you hadn’t figured it out yet, I love mushrooms!) Pasta Primavera is a classic spring dish highlighting the beautiful new spring produce, while Zucchini Pappardelle Pasta showcases the beautiful new summer squashes.
Fresh Herbed Tomato Salad is a summer delight, and can easily be tweaked by substituting fresh mozzarella occasionally for a different twist. Tacos de Pescado is on my list to make this summer with instructions for making each ingredient from the marinade, to the cabbage, avocado lime crema and fish. Love minestrone soup, but hate waiting for colder months? Try the Minestrone Pasta!
If you are a pumpkin lover, you’ll love the Fall section of this book with everything from Cinderella Pumpkin Dumplings to Pumpkin Lamb Sausage Pizza, Pumpkin Spice Oatmeal and more. If you’re like me and not that into pumpkin, there’s still much to choose from such as Chive Goat Cheese Mashed Cauliflower, Sausage Apple Mushroom Stuffing (Yum!) and more.
Seasons to Taste is a feast for the senses! From the gorgeous photos to the tantalizing flavors, you’re sure to enjoy this delightful book.
I received a copy of this book from Story Farm through the Lisa Ekus Group for my honest review. All thoughts and opinions are my own.