Sunset Edible Garden Cookbook

Fresh, Healthy Cooking from the Garden

by Sunset

Sunset Edible Garden Cookbook

Paperback, 288 pages, Little Brown & Co, List Price: $24.95 | purchase

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Hardcover, 288 pages, Little Brown & Co, $29.95, published April 3 2012 | purchase
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  • Fresh, Healthy Cooking from the Garden
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Book Summary

Provides more than 150 quickly prepared recipes using home-grown vegetables, herbs, and fruits, with suggestions for cultivating an edible garden and preserving harvested produce.

Read an excerpt of this book

NPR stories about Sunset Edible Garden Cookbook

Critics' Lists: Summer 2012

Plant Eater's Paradise: 2012's Best Summer Cookbooks

So often, when it comes to gardening, we're either too early or too late — too late to plant tomatoes, say, and too early to harvest them or buy them at the farmers market. But for the moment, never mind how you get your hands on those fresh radishes, berries or tomatoes. What this book offers is an abundance of crop-specific recipes that will help you make the most of what's in season. It's less anecdotal than many recent eat-local cookbooks and more informational, with a cultivation page

Note: Book excerpts are provided by the publisher and may contain language some find offensive.

Recipe: 'Parsley-mint pistachio pesto'

Parsley mint pasta
Dan Goldberg

MAKES About 12/3 cups

TIME About 10 minutes

Pesto doesn't have to stop with basil. Feel free to experiment with other combinations of fresh herbs and nuts, as did readers Krista Painter and Amy French, who came up with this flavorful partnering. Try it on orecchiette ("little ears") pasta.

1 cup roasted, salted pistachios

2 cups each coarsely chopped flat-leaf parsley and loosely packed mint

1 cup extra-virgin olive oil

Salt

1. Rub nuts in a towel to remove any loose skins. Lift nuts from towel and place in a food processor or blender.

2. Add parsley, mint, and oil; whirl until finely ground. Add salt to taste.

TIMESAVER TIP You can make this up to 2 days ahead and refrigerate, or freeze airtight in small portions to store longer.

From The Sunset Edible Garden Cookbook: Fresh, Healthy Cooking from the Garden by the Editors of Sunset. Copyright 2012 by Sunset Magazine. Excerpted by permission of Oxmoor House.

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