Culinary expert shares delicious, eco-friendly, farm fresh recipes in abundance in this brand new cookbook available for purchase now.
Natural foods and cooking expert Kerry Dunnington has just released Tasting the Seasons, a unique and carefully designed, cookbook which focuses specifically on how to identify, select, and prepare foods using ecologically sound principles. Dunnington is a Baltimore food columnist, culinary consultant and caterer who specializes in making “eco-friendly and healthy” food that is fun to prepare, enjoyable to eat, and entertaining to share.
Tasting the Seasons includes an impressive variety of fast and fresh, irresistible, user-friendly recipes, family-oriented one-dish wonders, updated classics, and creative gourmet entrees. Each and every one of the more than 250 superbly seasoned, beautifully presented and eco-friendly meals was selected to serve as the center of any occasion, from an intimate family dinner to a large holiday celebration. Get ready to have your taste buds rewarded with remarkable style and grace.
Taste-testers ranked this as one of the best chowders they had ever eaten. This chowder gets thicker with time; you may need to add more chicken broth.
2 tablespoons butter
½ cup chopped onion
½ cup sliced celery
½ cup chopped red pepper
½ cup shredded carrots
½ cup corn
2 tablespoons unbleached all-purpose flour
2 cups chicken broth
1 cup white wine
1 cup water
1 vegetable bouillon cube
⅛ cup cooking sherry
½ teaspoon salt
Freshly ground black pepper, to taste
1 cup heavy cream
10 ounces tri-color cheese tortellini
2 tablespoons minced fresh parsley
Melt butter in a large pot over moderate heat and sauté onions, celery, red pepper, carrots and corn. Cook until tender, about 10 minutes. Whisk in flour (it will grab the vegetables very quickly) and slowly add chicken broth, whisking constantly. Add white wine, water and vegetable cube and stir until cube dissolves. Add sherry, salt, pepper, cream, tortellini and parsley and stir to combine. Simmer until heated through. Serve immediately.
Disclosure: Photo and recipe is courtesy of Tasting the Seasons cookbook.
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