Update: Congrats to athoughtforfood, who is lucky enough not only to participate in a CSA, but also a CFS, so the more than a dozen seafood recipes in Sustainably Delicious will prove quite useful.
Thanks for your comments, everyone!
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Post a comment and share your approach to cooking and eating orgnically raised, locally produced, responsibly harvested food. In short, I want to know how you eat "sustainably delicious!" I'll pick a comment at random on Wednesday, June 23. The winner gets a free copy of the book.
Sustainably Delicious by Michel Nischan with Mary Goodbody (Rodale, $35)
More than just a cookbook, this is a manifesto on how to eat today. According to chef Michel Nischan, who, with Paul Newman, founded the Dressing Room restaurant, in Westport, Connecticut, we should cook with wholesome, seasonal ingredients for the health of ourselves, our families, and the planet. His cheerful enthusiasm for this lifestyle is contagious, and the evocative anecdotes that precede his recipes will certainly compel you into the kitchen. One such instance: Musing on his garden’s bountiful harvest, Nischan offers a recipe for refreshing Garden Gazpacho, thick with avocados, peppers, and homegrown tomatoes. Good food that’s kind to the planet—surely there’s no lesson more relevant for today’s cook.
|Butter-Roasted Oysters||Lobster Breakfast||Risotto-Style Summer Heirloom Farro|
Recipe photos: Andre Baranawski © 2010