Britton’s Naturally Nourished, Recipes 13-22

Recipe No. 13: “Vibrant pink pesto pasta” (with beets and brown rice noodles)

Recipe No. 14: “Quinoa and beans with radish cilantro salsa.” The radish cilantro salsa is a keeper.

Recipe No. 15: “Lemony raw beet and quinoa salad with dill and olives.” Honestly, though I love all the individual things here, I thought this was a strange combination. It was best the second day.

Recipe No. 16: “Spring minestrone.” A very good soup, indeed.

Recipe No. 17: “Beets and butter beans with lemon and mint.” This is one of her small plates, but served with some quinoa, it would be an excellent full meal.

Recipe No. 18: “Balsamic-roasted plums with spinach and goat cheese.” Roasting plums is something we don’t do very often, but they’re great here.

Recipe No. 19: “Warming chickpea mushroom ragout with crispy sage.” This is good, but very basic. I sometimes wish this book had a little more adventure to it.

Recipe No. 20: “Butter bean ginger stew.”

Recipe No. 21: “Grilled spring onions with lemon-marinated chickpeas.” Grilled vegetables are pretty good.

Recipe No. 22: “Tomatoes with basil and sunflower meta feta.” A new technique! The meta feta is mostly a processed mixture of soaked sunflower seeds. It doesn’t really taste like cheese, but it’s certainly delicious.

Oh, and cheese curds from The Cookery in Fish Creek, WI:

Naturally Nourished

I got my hands on Sarah Britton’s latest cookbook Naturally Nourished (2017) about two months ago, and here is the first dish: “coconut-quinoa coleslaw with minty tahini dressing.” I think it makes a very pretty presentation.

The second dish: “grilled eggplant and mushrooms with saucy almond butter noodles.” The almond butter sauce is amazing here, though I thought perhaps the dish as a whole needed something to hold it together a bit more. The recipe calls for serving the sauce on the side, but I could see my own version that mixes some of the sauce in before serving.

Recipe  No. 3: “chill-out cucumber and avocado soup with mint and dukkah.” Just as Sarah B says, this is a great soup for a hot summer day. The dukkah (an Egyptian nut and spice blend with hazelnuts, sesame seeds, coriander, cumin, and black pepper) is lovely here; it really does does give this chilled soup something earthy and warm.

Recipe No. 4 (my first dish with my parents at home in Wisconsin!): snappy spring salad with lemon-mint date sauce.  My picture is horrible here (perhaps my camera lens was dirty?), but this salad was probably the best recipe yet from Sarah B’s new book. The raw asparagus here was really pretty great.

Recipe No. 5: “cauliflower steak with chermoula and eggs.” I’m such a fan of runny eggs over vegetables, and rice. I added rice.

Recipe No. 6: “deep detox cilantro, spinach, and sweet potato soup.” This was good, but I need to make it again. I made the mistake of keeping the soup on a simmer after blending the spinach and cilantro with the sweet potato base, taking away some of the soup’s freshness and turning the bright green color somewhat dull.

Recipe No. 7: “roasted sweet potato and white beans on massaged kale.” We used our own lacinato kale growing in the garden for this recipe.

Recipe No. 8: “roasted radishes and avocado with sesame salt.” We fell in love with this dish. We started sauteeing radishes a couple years ago (a great novelty to us), but this was our first time roasting them in the oven.

Recipe No. 9: “shining summer grilled zucchini and corn with basil.” I helped to grill the zucchini and corn here. 🙂

Recipe No. 10: “cool it noodle salad with radishes and peas.” The spicy tahini ginger sauce was very good here.

Recipe No. 11: “butternut squash and sage oven risotto.” Not a true risotto, but this recipe achieved a similar dish that was one of our heartier meals from this book.

Recipe No. 12: “terrific tarragon green bean salad.” You even get a glimpse of my sock in this one. 🙂

 

Updates from the end of 2016

Vanilla rose apple cider – from Sarah Britton’s My New Roots

Raw cashew yogurt with maple and pear – from Sarah Britton’s My New Roots

Hazelnut flatbreads with maple spice pumpkin butter – from Sarah Britton’s My New Roots

Breakfast bars – from Sarah Britton’s My New Roots

The best lentil salad ever – from Sarah Britton’s My New Roots

Taking into account the roobois ginger sun tea we made last summer but apparently never photographed, we’ve completed 79 recipes from Sarah Britton’s book — only 26 more to go …

Simmered kabocha squash – from Heidi Swanson’s Near & Far

Brussels sprouts – from Heidi Swanson’s Near & Far

Mashed yellow split peas – from Heidi Swanson’s Near & Far

Mung bean stew – from Heidi Swanson’s Near & Far

Paratha – from Heidi Swanson’s Near & Far

And this makes 28 (out of 116) completed recipes from Near & Far.

rooibos-poached pears and summer stats

This plate of rooibos-poached pears with a chocolate olive oil sauce was our last recipe together before I head back East tomorrow. It was also our 73rd recipe from Sarah Britton’s My New Roots, which means we’ve completed 69.5% of the book’s recipes. The pears were a light but very satisfying end to the meal.

So, I’ve been home in WI for 40 days, and here are our recipe stats:

Overall, we’ve made 49 recipes. That’s 1.225 recipes per day.

17 recipes from Sarah Britton’s My New Roots for a total of 73 completed recipes.

23 recipes (19.8% of the recipes) from Heidi Swanson’s Near and Far.

6 recipes from Green Kitchen Travels for a total of 11 completed recipes.

1 recipe from The Nourished Kitchen.

And 2 recipes from one of my mom’s Ellie Krieger books, one of which is this pan-fried pork dish with fennel and grapes:

Latest from Near and Far

Dish No. 21 from Heidi Swanson’s Near and Far: Squash and Wild Rice Soup

Dish No. 22: Easy little rye bread.

Dish No. 23: Popovers. These so did not work! Ah well. We’ll have to try them again.