The Renee's Garden Cookbook
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Recipes include Renee’s personal favorites such as Ginger Pumpkin Flan, Tomato and Red Lentil Soup with Dried Apricots and Lime, Italian Escarole Soup with Tiny Turkey Meatballs, Grandma’s Kosher Dill Pickles, Chunky Chicken Salad with Apples, Dried Cranberries and Toasted Nuts, Gingery Gingersnaps, Green Bean Salad with Lime and Mustard Dressing, Mary Jo’s Albacore Tuna with Fresh Sage and Bow-Tie Noodles, Grilled Champagne Onions with Sage, Baked Cauliflower with Ricotta and Chives; Orzo with Arugula and Mushrooms; Ginger-Glazed Roasted Root Vegetables; Pam's Fresh Pea Soup; Lavender Jelly.
"Garden to table took on new meaning when Renee Shepherd and Fran Raboff put their talents together to create this cookbook. Growing vegetables from seed tested in Shepherd’s trial gardens yield a variety of prospects each season in flavor, colors and textures. Every vegetable highlighted includes description, growing tips, uses and storage. Several recipes are offered for each vegetable in both vegetarian dishes and meat dishes. Each entry also includes growing fax and pointers. Herbs are also covered in this cookbook as well as edible flowers. All recipes are beautifully illustrated by Mimi Osborne, the same artist that provides the gorgeous watercolor depictions of each new variety for Renee’s Garden website. THE RENEE’S GARDEN COOKBOOK is a book you will refer to time and time again for delicious meal ideas as well as expert gardening advice." – Cindy
"As you harvest late summer veggies from the garden, you may be running low on ideas for using yet another squash, pepper or tomato. Take a look at The Renee’s Garden Cookbook and you’re likely to find yourself wishing for even more produce.
Authored by longtime garden seed entrepreneur and garden guru Renee Shepherd with cooking instructor and author Fran Raboff, the 156-page cookbook is chock full of recipes designed to make the most of homegrown veggies" – Parade Magazine
"As gardeners, we are all blessed with an abundance of fresh,delicious produce that is a joy to prepare and savor. But if you're like me, I sometimes get into a rut with the way I prepare certain vegetables. This cookbook gives me the opportunity to expand my repertoire in a delicious way.The cookbook is organized in two ways, making it easy to come up with recipes for seasonal veggies and herbs. First, the main section is divided into all of the types of vegetables you can think of: artichokes, beans, beets and broccoli, for example. There is also an herb section that includes recipes using savory or sweet herbs.Second, the extensive index not only covers all of the vegetables or herbs in the book but it also includes other ingredients found within the recipes. That makes it easy to either select a recipe based on the produce you have available or on what you have in your refrigerator or pantry, such as chicken or pasta. Won't that make meal-planning a breeze!" – Susan