In the first line of the introduction author Karri Ann Allrich says:
"By aligning ourselves to Nature's cycles, we invite the presence of the sacred into our daily life." I felt this was a spot on description of this cookbook, yet somehow it is misleading. I had only read the introduction after I had already checked out the rest of the book and this line made me think of how many people would not understand that this book is for anyone who wants to eat well. Whether you just need to reduce your meat intake without reducing the taste of your food or wish to take in the simple pleasure of the seasonal offerings provided by Mother Earth, Cooking by the Seasons will help.
Follow the Wheel of the Year with recipes designed to celebrate what each bestows or just pick a tasty recipe and enjoy! Cooking by the Seasons shows that each season has unique offerings and pleasures to be savored. This book features a section for each season with beverage, soup, main course, side, salad, and dessert recipes. Whether for an everyday meal or a special occasion, Cooking by the Seasons offers recipes for all. Enjoy special menus for the major festivals of each season: Spring Equinox (Ostara), May Day (Beltane), Summer Solstice (Midsummer), First Harvest (Lughnasadh), Autumn Equinox (Mabon), Hallow's Eve (Samhain), Winter Solstice (Yule) and Candlemas (Imbolc). Complete with requirements for the vegetarian pantry and resources, translations and conversions you will be set to enjoy a meatless meal without fear of it being a tasteless one.
See also, recipes for: Rosemary Cheese Biscuits and Harvest Sangria. Roasted Ginger Sweet Potatoes - A nutty gingery confection of sweet potatoes that will enhance any of your favorite cold weather foods. Ingredients:
Directions: Preheat your oven to 375 degrees.
- 1 pound sweet potatoes, peeled, cubed
- 2-3 tablespoons extra-virgin olive oil
- 1/2 cup honey or real maple syrup
- 1-2 teaspoons grated ginger
- 1 teaspoon Chinese five-spice powder or 1/2 teaspoon cinnamon
- Black pepper, freshly ground
- 1/2 cup chopped pecans or walnuts
Combine potatoes, olive oil, honey, and spices, tossing well. Lightly oil a medium-sized baking dish and spoon in the potato mixture. Top with chopped pecans or walnuts.
Bake for 35-40 minutes. Cover with foil halfway through baking if the nuts are getting too brown. Makes 4 Servings .
By: Chris, WebAdmin.