Fresh Food Fast

Delicious, Seasonal Vegetarian Meals in Under an Hour

by Peter Berley and Melissa Clark

Fresh Food Fast

Hardcover, 293 pages, Harpercollins, List Price: $34.95 | purchase

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  • Peter Berley and Melissa Clark

Book Summary

Provides forty-eight three-course vegetarian meals—twelve for each of the four seasons—in a collection that provides shopping and equipment lists and step-by-step instructions for each recipe.

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Excerpt: Fresh Food Fast

Fresh Food Fast

Fresh Food Fast

Delicious, Seasonal Vegetarian Meals in Under an Hour


ReganBooks

ISBN: 0060515147

Chilled Avocado Soup with Lime and Jalapeño

Yield: 4 servings

This creamy, mousselike avocado soup can be served with tomato tortillas for an excellent color contrast. you can make it a day ahead of time; the lime juice will preserve the soup's bright color.

Ingredients

3 limes
3 ripe avocados, peeled and pitted
1 garlic clove, chopped
1/2 small jalapeño pepper, with seeds, chopped
1 teaspoon coarse sea salt or
kosher salt, plus additional to taste
2 1/2 tablespoons extra-virgin olive oil
1 large flour tortilla (8 inches), cut into 2-inch x 1/4-inch strips
Sour cream for serving
Chopped fresh cilantro for garnish

Instructions

  1. Squeeze the juice from 2 1/2 of the limes and cut the remaining half into 4 wedges for garnish.

  2. In a blender, combine 3 cups of ice water (a mixture of water and ice) with the lime juice, avocados, garlic, jalapeño, and the salt and blend until smooth. Chill the soup until ready to serve.

  3. Heat the oil in a large skillet or sauté pan over medium heat. Add the tortilla strips and fry until they are crunchy and golden-brown, about 2 minutes. Drain the strips on paper towels and sprinkle them with salt.

  4. Spoon the soup into bowls, and place a dollop of sour cream in the center of each bowl, top with tortilla strips, and garnish with cilantro. Serve with lime wedges on the side.

Roasted Winter Squash With Curry Butter and Apple Cider

Yield: 4 servings

My favorite winter squash are delicata, red kuri, buttercup, and hokkaido. all have smooth, dense flesh and tender skins, which do not require peeling.

Ingredients

3 tablespoons unsalted butter
2 tablespoons unrefined brown sugar, such as Sucanat (see page 8)
1 tablespoon hot curry powder
1/4 teaspoon coarse sea or kosher salt
2 pounds winter squash, peeled if necessary, seeded, and cut into 2-inch chunks
1 cup apple cider

Instructions

  1. Preheat the oven to 450°F. Select an ovenproof casserole or skillet large enough to hold the squash in a single layer.

  2. Melt the butter in the casserole over medium heat. Add the brown sugar, curry powder, and salt, and cook, stirring, until the butter melts. Add the squash and toss to coat.

  3. Gradually pour the cider down the side of the pan without pouring it directly over the squash. Increase the heat to high and bring to a boil.

  4. Transfer the casserole to the oven and roast for 30 minutes, basting midway through the cooking time. The squash is done when the tip of a knife does not meet with any resistance when inserted into the squash.
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