Fresh Cooking : A Year of Recipes from the Garrison Institute Kitchen

Fresh Cooking is exactly what the home cook desires--a cookbook with range and flexibility that addresses seasonality, budget, and diverse diets and tastes. Built around meals Shelley Boris created for the Garrison Institute, a retreat center in New York's Hudson Valley, it contains thirty-six menus, with four to five delicious recipes in each, organized by month. Caroline Kasterine's beautiful photographs compliment the recipes. From the beginning of her career in the heydey of New York City's culinary scene with Dean & Deluca, Shelley Boris has maintained a love of fine, fresh ingredients and an intuitive grasp of their possibilities. This book draws on her passion and experience to create delectable meals on a budget without compromising flavor or diversity. Sample seasonal menus include: JANUARY Onion Soup with Sprout Creek Cheese and Sour Rye Toast Winter Root Vegetable Salad with Sherry-Hazelnut Dressing Baked White Beans Greens Tossed with Lemon, Balsamic, and Grapeseed Oil Vinaigrette Quince in Phyllo MAY Whole Roasted Chicken with Green Garlic and Sassafras Roasted Mushrooms and Jerusalem Artichokes Polenta with Spinach, Spring Onions, and Cheese Greens Tossed with Yogurt and Herb Dressing Buckwheat Banana-Pecan Cake AUGUST Haiga Rice and Barley with Purple Shiso and Hiijki Roasted Eggplant and Miso Duck with Garlic Greens Tossed with Ginger Vinaigrette Peaches and Cream NOVEMBER Spicy Cabbage with Brown Mustard Seeds Curried Lentils Wild Rice Greens Tossed with Lime and Toasted Sesame Seed Vinaigrette Walnut Bar