Cookbook Club is our newest feature. Each month during 2015, I will highlight a different cookbook from my collection. Most, but not all, of the books in my collection focus on vegetarian/vegan cooking. So the books I choose will not all necessarily be completely plant-based, but I will adapt the recipes to be plant-based and in line with the way we eat.
As I mentioned in my last post, I have a great cookbook picked out for this month! I was at my local bookstore the other day, and My New Roots by Sarah Britton was featured on the cookbook display. As soon as I started looking through it, I knew I needed to add it to my collection.
What I was reminded of in taking inspiration this month from the spring section of Clean Food is that it’s become easy to forget when certain plant foods are truly in season. When looking through the spring section, I noticed that several ingredients were highlighted in multiple recipes, because they are in season in the spring. And as a result, they are the most flavorful (and nutrient dense) right now. A great example is asparagus. The first bunches of local asparagus that we received in our produce delivery this spring were so thin that you could easily eat them raw.
As I looked through my cookbook collection to choose inspiration for the Cookbook Club feature on the site this month, Clean Food: A Seasonal Guide to Eating Close to the Source by Terry Walters jumped out at me. This is partly because I’ve gotten a little sloppy recently and have been eating a little more junk food than I should be. So I’m in need of some inspiration to get back to cleaner eating.