Each year there are new cookbooks that are published and released during the spring and fall. In these seasons I excitedly research the vast variety of new cookbooks set to release. As I’ve written before, a well written cookbook that includes history, tradition, and proper cooking technique can be looked upon as a text book for the home cook or chef. For me, it’s these text book quality cookbooks that I long for – those that teach.
A well written book like this encourages roughened pages, bent corners, and highlighted sections of new recipes and techniques to be learned. Yes, a book like this is much more than just a cookbook but a trusted friend.
The Nourished Kitchen
One such book that will be released in just a short week is, The Nourished Kitchen, Farm-to-Table recipes for the Traditional Foods Lifestyle. It’s authored by my friend Jenny of the Nourished Kitchen. A friend that I’ve respected since the start of my own blog.
I get excited for many books, but this one in particular, I was waiting on pins and needles to own. Jenny has a way with words. Simple enough to understand yet filled with poetry as each chapter of her book flows with the seasons and the natural order of life.
This is the table of contents for the nourished kitchen…
- chapter 1: from the garden
- chapter 2: from the pasture
- chapter 3: from the range
- chapter 4: from the waters
- chapter 5: from the fields
- chapter 6: from the wild
- chapter 7: from the orchard
- chapter 8: from the larder
Be still my heart.
In the beginning of each chapter, Jenny writes an introduction from her seasonal mountain town of Crested Butte, Colorado. She brings us into her seasons and then leads us into what she does naturally… teach. In each section pages are devoted to traditional cooking technique before she moves into 160 farm-to-table recipes with beautiful color photographs.
If you follow the Nourished Kitchen blog, you will know the quality of work Jenny brings to each of her posts. It’s to no surprise that she poured herself into this project. She worked on this book for 2 years, traveled to Europe, and then tested, tested, and tested the recipes included in each chapter.
The recipes maintain their traditional integrity and I was so pleased to see, that as most recipes of old, they are simple enough for the everyday cook to recreate at home.
pre-order the cookbook today! If you pre-order the cookbook no later than April 15 at midnight pacific time, you will receive special access to the cookbook’s membership portal which includes instructional videos, menu ideas, a few sneak peek recipes from the book as well as an exclusive look at recipes that were not included in the book due to space constraints. Just email your receipt to [email protected] no later than April 15th!
from the garden
To help Jenny spread the word about the Nourished Kitchen cookbook, I am part of a virtual dinner party. Each day a different host will offer a recipe from the book and lead you to a fantastic giveaway!
The Schedule:
- April 6: Chapter 1: Diana, My Humble Kitchen: http://myhumblekitchen.com
- April 7: Chapter 2: Kresha, Nourishing Joy: http://nourishingjoy.com
- April 8: Chapter 3: Jill, The Prairie Homestead: http://theprairiehomestead.com
- April 9: Chapter 4: Kimi, The Nourishing Gourmet: http://thenourishinggourmet.com
- April 10: Chapter 5: DaNelle, Weed ‘Em and Reap: http://weedemandreap.com
- April 11: Chapter 6: Aubrey, Home Grown and Healthy: http://homegrownandhealthy.com/
- April 12: Chapter 7: Katie, Kitchen Stewardship: http://kitchenstewardship.com
- April 13: Chapter 8: Tamara and Kelly, Oh Lardy: http://ohlardy.com
Today I am going to share with you Jenny’s recipe for a Roasted Beet and Walnut Salad with Spiced Kombucha Vinaigrette from her first chapter, from the garden.
Ingredients:
- 2 pounds beets
- 1 tablespoon clarified butter (page 59)
- 3/4 cup chopped walnuts
- 1 small red onion, sliced into rings no thicker than 1/8 inch
- 2 tablespoons kombucha (page 286)
- 1/4 teaspoon finely ground unrefined sea salt
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 2 tablespoons cold-pressed walnut oil
- 2 tablespoons extra-virgin olive oil
Method:
- Preheat the oven to 425F.
- To prepare the salad, trim the beets by removing any beet tops and the tips of their roots. Dot each beet with a touch of clarified butter, then wrap each in parchment paper and again in aluminum foil. Roast the beets for 45 to 60 minutes, until they yield under the pressure of a fork. Refrigerate the beets for at least 8 and up to 24 hours.
- To prepare the vinaigrette, whisk the kombucha tea with the salt, allspice, cloves, and the walnut and olive oils. The vinaigrette will store at room temperature for up to 3 weeks, but remember to shake it vigorously before dressing the salad because the oil will separate from the tea and spices when left sitting.
- Just before serving, heat a skillet over medium-high heat for 2 to 3 minutes until very hot. Toss in the walnuts and toast them for 3 to 5 minutes, stirring frequently to avoid scorching.
- Remove the cold beets from the fridge, peel them, and chop into bite-sized pieces. In a large bowl, toss the beets with the sliced onion and toasted walnuts. Drizzle with the vinaigrette, toss again, and serve.
Notes
Reprinted with permission from The Nourished Kitchen by Jennifer McGruther, (c) 2014. Published by Ten Speed Press, a division of Random House, Inc. Publisher retains all copyrights and the right to require immediate removal of this excerpt for copyright or other business reasons.
pre-order the cookbook today! If you pre-order the cookbook no later than April 15 at midnight pacific time, you will receive special access to the cookbook’s membership portal which includes instructional videos, menu ideas, a few sneak peek recipes from the book as well as an exclusive look at recipes that were not included in the book due to space constraints. Just email your receipt to [email protected] no later than April 15th!
$100 Giveaway to Whole Foods
As part of being a host to this virtual dinner party, Jenny is giving away a $100 gift certificate to Whole Foods. Click here to enter today and the many other giveaways to celebrate the Nourished Kitchen cookbook!
pre-order the cookbook today! If you pre-order the cookbook no later than April 15 at midnight pacific time, you will receive special access to the cookbook’s membership portal which includes instructional videos, menu ideas, a few sneak peek recipes from the book as well as an exclusive look at recipes that were not included in the book due to space constraints. Just email your receipt to [email protected] no later than April 15th!
This is one of those books that will hold a treasured spot on my bookshelf. Yes, it can be bought on kindle, but it’s one I know you’ll want to own a hard copy version of in order to be able to roughen it up, make your own markings, and truly learn from.
Thank you Jenny, for writing a well written book on traditional foods!
LOVE this book. Just got a review copy myself last week. Sharing this awesome post via social media. I’m so excited about the progressive dinner! What a wonderfully fun idea! xo