COOK BEAUTIFUL
COOKBOOK CLUB
COOK BEAUTIFUL
I ordered this book after becoming obsessed with the author. I love her podcast ‘More Than One Thing’ so I decided to order her cookbook. I like her so much that I ordered it online without having even looked inside. ’ll share my favourite recipes as I cook through it. Disclaimer, I basically want to cook everything in her book, everything looks incredible and isn’t overly complicated but these are the ones that I am going to prioritize.
Recipes I’ve tried
THE RECIPES I AM TRYING NEXT
Spring Recipes
GRILLED ZUCCHINI FLATBREAD WITH RAMP—PISTACHIO PESTO
pg. 29
tbd.
ROASTED ASPARAGUS AND RADISHES WITH MUSTARD—TARRAGON VINAIGRETTE
pg. 38
tbd.
WHEATBERRY GRAIN BOWL WITH PICKLED RHUBARB AND HUMBOLDT FOG
pg. 45
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GEMELLI WITH ZESTY LEMON, CASTELVETRANO OLIVES, AND PARSLEY
pg. 46
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YOGURT—MARINATED CHICKEN AND ARTICHOKE SKEWERS WITH HERBED DRESSING
pg. 56
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CHERRY AND APRICOT POLENTA CRISP
pg. 65
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Summer Recipes
A DUO OF SUMMER CROSTINI
pg. 83
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STRAWBERRY AND SUN GOLD TOMATO SALAD WITH HONEY—LIME CITRONETTE
pg. 84
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CHARRED EGGPLANT WITH ZA’ATAR AND YOGURT TAHINI
pg. 98
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MUSTARDY SMASHED NEW POTATOES WITH JALAPENO GREMOLATA
pg. 101
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BUCATINI WITH SPICY SUMMER TOMATOES
pg. 102
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GREEN PANZNELLA WITH GRILLED CHICKEN PAILLARDS
pg. 120
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GRILLED RIB—EYE WITH BURST TOMATOES AND CHIMICHURRI
pg. 124
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Fall Recipes
CREAMY CAULIFLOWER SOUP WITH DUKKAH AND WATERCRESS PESTO
pg. 150
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MEYER LEMON RICOTTA TOASTS WITH BLISTERED GRAPES
pg. 153
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Jerusalem artichoke, CELERY, AND PEAR SALAD
pg. 157
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TUSCAN KALE SALAD WITH LEMON—TAHIINI DRESSING
pg. 158
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SHAVED Brussels sprouts, PINE NUTS AND GREEN OLIVES
pg. 161
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ROASTED CAULIFLOWER WITH LEMON ZEST, PARSLEY, CAPERS, AND JALAPENO
pg. 165
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MISO—GLAZED CARROTS WITH CARROT—TOP PESTO
pg. 166
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CHARRED BROCCOLINI WITH GREEN RELISH AND FETA
pg. 169
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ORCCHIETTE WITH KALE, FENNEL AND SAUSAGE
pg. 173
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PAN—ROASTED CHICKEN WITH SHALLOTS AND DATES
pg. 181
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HANGER STEAK WITH CARAMELIZED ENDIVE AND ROASTED GARLIC MASHED POTATOES
pg. 187
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Fall Recipes
chickpea—merguez hash
pg. 211
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white bean toasts with radicchio and lemon—parsley relish
pg. 212
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nonna’s chicken soup
pg. 215
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ROMAINE SALAD WITH RYE CRISPS AND LEMON—PECORINO VINAIGRETTE
pg. 216
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BLOOD ORANGE AND ROASTED BEETS WITH YOGURT, TARRAGON AND HAZELNUTS
pg. 220
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WINTER VEGETABLE ROAST
pg. 226
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PAN—SEARED BRUSSEL SPROUTS
pg. 229
tbd.
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