Danny Seo - Naturally, Delicious Dinners

Danny Seo Digital Edition 1.0 Text 2021 Danny Seo Media Ventures, Inc. PHOTO CREDITS as noted throughout. Front cover photograph by Jonas Jungblut. All rights reserved. No part of this book may be reproduced by any meanswhatsoever without written permission from the publisher, except brief portionsquoted for purpose of review. Published by Gibbs Smith P.O.

Box 667 Layton, Utah 84041 1.800.835.4993 orders www.gibbs-smith.com Library of Congress Cataloging-in-Publication Data Names: Seo, Danny, author. Title: Naturally, delicious dinners / Danny Seo. Description: First edition. | Layton, Utah : Gibbs Smith, [2021] | Identifiers: LCCN 2021002912 | ISBN 9781423658276 (epub) Subjects: LCSH: Cooking (Natural foods) Classification: LCC TX741 .S4655 2021 | DDC 641.3/02dc23 LC record available at https://lccn.loc.gov/2021002912 To the Thompson FamilyDave, Karen, Kerry,
Colin, andSydneyand the many, many, many meals
weve enjoyed together and the many moreto come. Cheers!

Photograph by Rikki Snyder. Contents Acknowledgments It sure takes a village to make a book,and this is no exception. Of course, I owe a big dose of gratitude to Gibbs Smith and my editor,Michelle Branson, who had the brilliant idea to turn the best of recipes from thehuge Naturally, Danny Seo archivesinto a beautiful series of books.

My agent Ive worked with for as long as I can rememberJoy Tutelaisa fighter, opinionated, and someone Im proud to call a fantastic friend. The hardworking photographers who contributed to this book: AlexandraGrablewski, Rikki Snyder, David Engelhardt, Biz Jones, Armando Rafael, JonasJungblut, and Masha Sullivan. HUGE BIG CHEERS to the food and propstylists who make each image shine: Maeve Sheridan, Kristine Trevino, Nidia Cuevo,Corey Belle, Eugene Jho, and Leslie Orlandini. A special thanks to our Culinary Director, Olivia Roszkowksi, whom Icall my mad genius who can take a simple idea like bright and happy and churn out100 ideas just like that. Plus, everyone at the magazine who help create one issue after another(and each time better!): Sandy Soria, Alexis Cook, Mike Wilson, and all thecontributing writers and everyone at RFP Corp, including my business partner incrime, Barry Rosenbloom. And to all the brand partners who have supported us fromthe start and continue to do so today, thank you soooo much.

A big thank-you toBobs Red Mill, Boiron, MegaFood, and Eden Foods for being with us since the firstissue! And finally, a big thank-you to all the readers. I hope these recipesbring joy to the dinner table. Live every day with beauty, truth, and goodness.

Photograph by Jonas Jungblut. Photograph by Jonas Jungblut. Introduction Heres how I would like for you to usethis book: if it looks good to you, make it for dinner tonight. The definition of whats dinner has evolved over the past fewdecades.

Gone is the romantic idea of sitting down at a candlelit table with others,passing around side dishes, and presenting an impressive main course that took hoursto prepare. Those kinds of mealtime scenarios seem best for movies and for just afew special occasions throughout the year. Also gone is the idea that fast food is sufficient for sustenance.Sure, throwing a frozen meal into the microwave oven is convenient, but the resultsare usually subpar andin almost every caseunhealthy. Plus, takeout food iswasteful for both the wallet and the environment with all of the single-use plastic. Whats the happy middle ground? I think this book is it. In creating my magazine Naturally, Danny Seo I worked with our culinary team to come up withrecipe ideas that worked with my cooking ethos.

First, everything has to bewholesome, healthy, and vegetarian. Second, the number of ingredients had to be keptto a minimum, but not so stripped down that the ideas felt silly or basic. Andlastly, they couldnt take a long time to physically prepare. Leaving a one-pot dish in the oven to bake for anhour? Sure, thats fine, because I can walk away and entertain myself with a game ofScrabble on my phone. Hand spiralizing vegetables for forty-five minutes straight?No, we need to find an easier way. After six years, and over 1,000 recipes, we have found a happy placewhere the cooking is easy, healthy, delicious, and foolproof.

I promise you, theserecipes have been perfected and tested within an inch of their casserole-baked life!And, with Naturally, DeliciousDinners, I pored through the pages and picked my all-star favorites fromthe magazines archives. The winners are delicious, and some are quite unusual. Andmany can be doubled or tripled to feed a crowd. A few use ingredients you may havenever tried, such as nutritional yeast, which youll use to make our . And, yes, there are lots of options for vegans, thoseavoiding gluten, and a few for those dedicated to a keto-friendly lifestyle. Even warm twisted breadsticks can be a fabulous dinner.

Just add asimple seasonal salad with a homemade dressing and youve got a better version ofthe unlimited breadsticks and salad youll find at that restaurant chain. Butinstead of all-you-can-eat, thesewill be more all-you-want-to-eat. Cheers and enjoy! Danny Seo

Photograph by Rikki Snyder. Bread &
More Bread If you can master oneor two of these scratch bread recipes, your friends and family are going tothink youre a master chef. For a lot of people, the thought of turningsomething doughy into crispy, flaky, piping-hot bread seems like an impossible task.But its not: all you have to do is combine some wet ingredients and dry ingredientstogether and slather on some tasty ingredients to make anything from biscuits torolls to cheese straws to pizza. I love bready main dishes for dinner. Warm bread is incrediblysatiating, and its a crowd-pleaser.

For too long, weve made anything breaddemonic when it comes to healthy eating. Sure, a loaf of white bread from thesupermarket is devoid of nutrition and can be an easy path toward getting a belly.But breads using alternative flours, real wholesome ingredients, and a few hacksfrom our Naturally culinary team canbe really good for you and really delicious, too! Nearly every recipe in this section makes the bread course the star ofthe dish. Add some cooked hearty veggies, a salad, or the protein of your choice toround out the meal. Pumpkin RosemaryBiscuits Makes 16 biscuits These biscuits call for an unusual ingredient: sprouted wheatflour. This product is made from wheat kernels that are soaked and left to germinateto turn into a plant. After sprouting, they are dried and then ground intotraditional flour.