By Better Homes and Gardens
Make each meal a clean and flavorful delight!
These days, hundreds of thousands of individuals are getting to know that cooking with greens, culmination, and herbs from their yard gardens or neighborhood farmers’ markets is a brilliant approach to devour extra healthfully. backyard clean foodstuff from larger houses and Gardens bargains scrumptious recipes that utilize your seasonal bounty—from mild summer season salads to comforting autumn soups to hearty wintry weather roasts.
With a large variety of cutting edge, great-tasting, and easy-to-prepare foodstuff, this beautiful cookbook bargains anything for everybody within the kinfolk to take pleasure in. Plus, priceless cooking tips are peppered in the course of the ebook, together with lots of suggestion on opting for and getting ready the easiest and hottest ingredients.
• prepare dinner your approach throughout the 12 months with greater than a hundred and fifty recipes geared up by means of cooking procedure, providing an easy strategy to discover a recipe that fits your mood
• locate inspirations in wonderful full-color images throughout
• Get knowledgeable with a seasonal produce consultant full of info on what’s in season whilst, the best way to pick out the materials at their height, and garage and prep tips
• devour correct with whole dietary details for each recipe
Garden clean nutrients presents every thing you want to comprehend to utilize homegrown produce or farmers’ industry reveals.
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Extra resources for Better Homes and Gardens Garden Fresh Meals
INGREDIENTS FOR 6 CUPS: 1. Preheat the oven to 350°F. 3 tablespoons unsalted butter 1 cup brown rice 2 cups water 2. Place a pat (½ tablespoon) of butter in the bottom of each cup. 3. Pour rice into each cup, filling the cups one-fourth full. 4. Pour an equal amount of the water into each cup. 5. Place the cups on a baking sheet and cover each cup with foil. 6. Bake for 20 to 30 minutes, or until all the water is absorbed and the rice is tender. 7. Let cool for 5 minutes, then turn the rice out onto plates, if desired, for an eye-popping presentation.
2. With adult help, put the chopped fruit and water into a small pot. Cook over medium-high heat until the mixture boils, then reduce the heat to low and simmer for 5 minutes more. 3. Remove from the heat and let cool for 10 minutes. \ 57 / Fruit Roll-Ups continued 4. With adult help, pour the mixture into a blender or food processor and puree for 2 minutes, or until the mixture is smooth. 5. Add the honey and continue to mix well. 6. Place the cups on a baking sheet and pour 1 tablespoon of puree into each cup.
11. Remove the puffs from the cups by using a spatula to carefully loosen them from the sides of the cups. 12. Cut each puff in half, fill the bottom of the puff with whipped cream, then gently replace top. 13. Top each puff with a halved strawberry. \ 51 / Cheesecake These mini cheesecakes have a creamy filling and a crust that has a satisfying crunch! INGREDIENTS FOR 6 CHEESECAKES: C RUST FIL L IN G 9 whole graham crackers ¹⁄³ cup granulated sugar ½ cup (1 stick) unsalted butter, melted and cooled 1 pound cream cheese, at room temperature 2 eggs ¼ cup granulated sugar 1 teaspoon vanilla extract TO MAKE THE CRUST 1.
Better Homes and Gardens Garden Fresh Meals by Better Homes and Gardens