One of my New Year Resets was to cook more and cook in season. I received this cookbook for Christmas (I’m good at dropping hints!) I’m so excited to start making these recipes and really committing to cooking what is freshly harvested.
Cooking in Season is a new cookbook from the Williams-Sonoma Kitchens. I feel like I’m pretty good at cooking in season during the spring and summer but fall and winter are more difficult for me. Even “shopping the outside” of the grocery store aisles (where “fresh” items are) isn’t always inspiring. This cookbook is really inspiring! The photos are gorgeous and the recipes sound amazing!
First on few my agenda are: Creamy Cauliflower Soup with Brussel Sprout Hash, Parsnip Oven Fries with Chili Spiced Creme Fraiche, Warm Kale Salad with Lentils and Prosciutto, and Chili-Spiced Halibut Frisee and Tangerine Salad.
In the spring, I’ll be making Orecchette with Spring Vegetables, Pecorino and Proscuitto, Little Gem Salad with Shaved Carrots, Sunflower Seeds, Dill Vinaigrette and Edible Blossoms, and Pan Seared Salmon with Favas and Arugula.
I’m thinking about starting a cookbook club and cooking several recipes from a cookbook each month or even quarterly. Is this something you’d like to do with me? Leave a comment below with the type recipes you want to see or send me an email.
I’ll be posting on Instagram Stories as I cook through this book so be sure to follow along!