What I’ve Been Cooking From, Spring Edition
On weeks where I have the mental energy to be excited about cooking (not always the case with a toddler and a newborn!), I’m always on the hunt for inspiration for meals and recipes. I love experimenting with new recipes and exploring cuisines from around the world. Recently, I discovered that our library system carries a great selection of cookbooks, including new ones. This is a fantastic way to try out recipes from a new cookbook, and then decide if it’s worth purchasing as a permanent addition on the shelf.
I wanted to share a few cookbooks I’ve been cooking from and enjoying this spring:
Cucina Povera: The Italian Way of Transforming Humble Ingredients into Unforgettable Meals by Giulia Scarpaleggia
I took an online cooking class with Giulia, the author, where we made the dish on the cover of the magazine - cacio e pepe. It was so much fun to create pasta from scratch, which I rarely do because it feels intimidating! There is something so satisfying and almost meditative about using your hands to transform the ingredients (flour, water) into a totally new food (pasta). Cucina Povera (which means “peasant cooking”, in Italian) celebrates this style of cooking that emphasizes humble ingredients, seasonal vegetables, resourcefulness in cooking, and budget-friendly foods. Per the Italian cooking style, many recipes in the book are heavy on olive oil and cheese, but this can be reduced as needed depending on your health goals.
From Cucina Povera: Orecchiette with Broccoli Rabe (with an aperol spritz for the occasion!)
East by Meera Sodha
This is a fantastic cookbook that focuses on vegan and vegetarian recipes from South/East Asia. It has really pushed me beyond my basic stir fries/lentils with curry powder, and the recipes are very approachable and flavorful.
From East: Scrambled Tofu Akuri (served on toasted sourdough bread with curry ketchup - this has been a favorite condiment recently!)
From East: Paneer, Tomato, and Kale Saag
From East: Kimchi Fried Rice
Tuesday Nights by Milk Street
I was gifted a print subscription to Milk Street, and upgraded to their Insider Membership so that I could take unlimited cooking classes through their website. I have checked out a few of their cookbooks, and Tuesday Nights has been my favorite by far. It focuses on globally inspired recipes from all over the world, and most of the recipes are a full meal. Since becoming a parent, I have way less time to cook than I previously did, and just don’t have time to cook a separate recipe for a main dish, each vegetable, starch, etc. Some of the recipes can be heavy on the oil or cheese, so I usually decrease the amount or use cooking spray. I also substitute tofu or beans/lentils for the meat dishes. The recipes offer very unique flavor combinations from a wide variety of global cuisines.
From Tuesday Nights: Black-Eyed Pea and Tomato Stew (Red-Red)
Happy cooking!
For more information, inquiries about one-on-one visits with a dietitian, or other questions, please feel free to contact us at info@cultivatewnc.com