Patricia Moore-Pastides, author of Greek Revivial: Cooking for Life, heads to the garden in this new cookbook that makes a do-it-yourself healthful lifestyle possible, offering guidance on how to pursue healthy eating, starting from the ground up. Moore-Pastides, an accomplished cook and public-health professional, presents all new recipes focused on bringing the bounty of the garden to the table in easy and accessible ways. Targeting young adults but valuable for all novices, Greek Revival from the Garden focuses on the time-tested Mediterranean diet—recommended for great taste, good health, and long life—and on learning simple, delicious cooking methods that foster a happy and healthy relationship with good food.
The growing section provides all the information necessary for those interested in organic gardening to cultivate an exciting array of fruits and vegetables in containers, raised beds, or yard gardens. Topics include preparing the soil, composting to create organic fertilizer, watering, working with basic tools, and dealing with common pests and problems. Color photographs are provided to inspire new gardeners toward more than just tomatoes and cucumbers.
Greek Revival from the Garden then invites the reader into the kitchen. This section assumes little prior cooking knowledge or experience and includes kitchen safety, common equipment and cooking methods, and observations from cooking class participants. The highlight of the cooking section are the recipes themselves: a beautifully photographed sampling of fifty mouth-watering dishes prepared with the harvest of homegrown vegetables as the stars, including garden gazpacho, curried butternut squash and apple soup, and nut crusted creamy almond fruit tart.
Throughout the book, Moore-Pastides inspires healthy habits by introducing simple ways to grow and prepare nutritious dishes, and promotes a long and fulfilling lifetime relationship with food from garden to table.
- Cover
- Greek Revival
- Title
- Copyright
- Dedication
- Contents
- Preface
- Acknowledgments
- EATING FOR LIFE: WHY FOOD CHOICES MATTER
- Carbohydrates, Fats, Proteins, Vitamins, Minerals, and Water
- ChooseMyPlate
- Choosing the Traditional Mediterranean Diet
- GROWING FOR LIFE: GETTING STARTED ON YOUR GARDEN
- The All-Important Soil
- Tools
- Watering
- Container Gardening, Raised Beds, and Yard Gardens
- Dealing with Pests
- My Favorite Things: Choosing Vegetables to Grow
- COOKING FOR LIFE: GETTING STARTED IN THE KITCHEN
- Safety First
- Safe Food Handling
- Great Things to Know
- Equipment Needs
- Cooking Terms You Should Know
- YOUR HARVEST IS THE STAR: FIFTY RECIPES
- TOMATOES
- Oven-Roasted Cherry Tomatoes with Balsamic Vinegar and Lemon-Thyme Confetti
- Feta, Tomato, and Dried-Oregano Pizza
- The Purist’s Chunky Tomato, Mozzarella, and Basil Pizza
- Chunky Savory Tomato Sauce for Pasta or Pizza
- Zesty Tomato, Kalamata Olive, and Seafood Bake
- Tomato Salsa with a Kick
- Classic Caprese Salad
- Garden Gazpacho
- SUMMER SQUASHES
- Zucchini, Almond, and Mint Pesto over Pasta
- Oven-Baked Zucchini Frittata
- Pure and Simple Oven-Roasted Summer Squashes
- Chocolate Zucchini Cake
- EGGPLANT AND OKRA
- Caramelized Eggplant, Onion, and Tomato Pizza with Fresh Basil
- Katie’s Classic Eggplant Parmesan
- Oven-Roasted Okra Fries with Dried Herbs
- GARLIC
- Garlicky, Lemony Hummus
- Sautéed Greens with Garlic over Pasta
- Cherry Tomato and Garlic-Bread Bake
- BEANS
- Butter Beans with Fresh Mint
- Sautéed Green Beans with Ginger
- Green Beans with Mustard Sauce
- GREENS
- Broccoli Rabe and Garlic Pizza
- Oven-Baked Kale Chips with Sesame Seeds
- Spinach, Feta, and Dill Pies
- Kale Soup with Butter Beans
- CABBAGE
- Cabbage, Walnut, and Cranberry Salad
- Roasted Potatoes, Red Onion, and Cabbage
- LETTUCES AND FENNEL
- Arugula-Stuffed Fish Fillets with Fennel and Lemon
- Radicchio and Fennel Salad with Shrimp, Avocado, Fresh Parsley, and Lime
- WINTER SQUASHES
- Oven-Roasted Winter Squashes
- Curried Butternut-Squash and Apple Soup
- Butternut-Squash and Apple Soup with Autumn Spices
- PEPPERS
- Roasted Red-Pepper Hummus
- ROOT VEGGIES
- Sweet-Potato Puree with Buttermilk and Ginger
- Homegrown Carrots with Yogurt Ranch Dressing
- Zucchini-Topped Roasted Beets
- Roasted Rainbow of Carrots
- Fisherman’s Vegetable Stew
- Carrot and Ginger Soup
- Roasted Winter-Vegetable Soup
- HERBS
- Parsleyed Meatballs in Cinnamony Tomato Sauce
- The Best Basil Pesto
- Broiled Shrimp with Garlic and Oregano
- Tabbouleh with Herbs, Dried Fruit, and Nuts
- BASICS
- Whole-Wheat Pizza Crust
- DIY Vegetable Stock
- FRUITS
- Real Fruit Sodas
- Nut-Crusted Creamy Almond and Fruit Tart
- Spiced Poached Pears with Creamy Yogurt and Blueberry Compote
- Blanched Peaches
- References
- Index
- About the Author
Text
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