Connie Guttersen - The New Sonoma Cookbook: The Most Flavorful Recipes Under the Sun

THE NEW
SONOMA
COOKBOOK
INTERNATIONAL BEST-SELLING AUTHOR Connie Guttersen, RD, PhD

SONOMA PHOTOGRAPHY	RECIPE PHOTOGRAPHY
Faith Echtermeyer	Annabelle Breakey

Sonoma Diet and The Sonoma Diet are registered trademarks of Connie Peraglie Guttersen. The New Sonoma Diet and The New Sonoma Cookbook are owned by Connie Peraglie Guttersen and are the subjects of prior applications with the US Trademark Office. STERLING and the distinctive Sterling logo are registered trademarks of Sterling Publishing Co., Inc. Published by Sterling Publishing Co., Inc.
387 Park Avenue South, New York, NY 10016 2011 by Connie Guttersen, RD, PhD Food Stylist: Karen Shinto; Prop Stylist: Emma Star Jensen
All rights reserved Sterling eBook ISBN: 978140278328-9 For information about custom editions, special sales, premium and corporate purchases, please contact Sterling Special Sales Department at 8008055489 or specialsales@sterlingpublishing.com. CONTENTS ACKNOWLEDGMENTS M any thanks and much gratitude are due to the individuals who made this book a reality. Their vision, energy, and remarkable talents are a big part of the Sonoma Way to better living with delicious meals.

You have all inspired me with your talents and friendship throughout this project. I appreciate the tremendous motivation and drive my late father, Bruno Peraglie, MD, instilled in me to explore the science of nutrition as a way to help others attain better health, an idea that today comes to life as we understand how foods and lifestyle can impact our health and happiness. I would also like to thank my mother, Paola, for providing me with a lifetime of lessons on how to prepare and enjoy delicious meals. Her philosophy of simple preparations with wholesome ingredients and a touch of creativity is woven into these recipes. Thank you to the entire Sonoma team at Sterling Publishing; your partnership has been essential in this amazing journey. Thank you, Marcus Leaver and your team for your extraordinary vision: Jason Prince, Michael Fragnito, Karen Patterson, Susan Lavington, and Jennifer Williams for supporting and believing in my endeavors.

A special thanks to Elizabeth Mihalste, Jeff Batzli, Leigh Ann Ambrosi, and Anwesha Basu for your long hours and dedication to the project. Thank you to the www.NewSonomaDiet.com team at Everyday Health, especially Dan Wilmer, Sarah Hutter, Vince Errico, and Mike Keriakos for seeing the future. Your continuing effort to provide supportive information to our community of readers is invaluable. To the Culinary Institute of America, thank you for many years of inspiration and learning and for the ongoing experience of keeping the science and nutrition in perspective with the enjoyment of wholesome, flavorful foods. A special thanks to my dear friend, mentor, and colleague of almost twenty years, Chef Toni Sakaguchi, whose passion and creativity are beyond praise. Thank you to Lary Rosenblatt, Laurie Lieb, Susan Elkin, and Fabia Wargin for sharing your excitement and vision.

The engaging language and organization of information owe much to your hard work and close attention. So much effort went into finding that perfect cover shot of the beautiful wine countrythank you, Faith Echtermeyer, for capturing the essence of the amazing California wine country. Thanks to Annabelle Breakey for her amazing food photography, Karen Shinto and Emma Star Jensen for their artistic touches. To Vicki Saunders, thanks for the many hours of tedious dietary calculations and nutrient analysis. Thank you to our Sonoma friends who contributed the Taste of the Wine Country recipesto name a few, St. Francis Winery, Kobrand Corporation, Coles Chop House, The Sonoma Mission Inn, California Avocado Board, BUSHs Beans.

To the dynamic Sonoma KRUPP team led by Heidi and Darren Lisiten: David Thalberg, Chanel Graham, Rebecca Silver, and Alexa Breslineverything is possible with your talents and vision. A special thanks to my friend and agent, Heidi Krupp Lisiten, whose ideas set the course for an amazing future. Finally, to Shawn, my husband, and our children, Gigi and William: without your patience, support, and inspiration, this project would not have been possible. The love and respect that stem from family are the foundation of health, success, and happiness. FROM THE AUTHOR T he coastal region of Sonoma County in northern California is home to an artisan community of bread bakers, cheese makers, small farmers, organic produce growers, and winemakers who have cultivated a new way of appreciating food and the people with whom they share it. Inspired by the culinary delights of the region, these people have changed the culinary culture of the entire nation.

Behind all of these growers is a story of how they came to appreciate the quality of the food they produce and the importance of sharing it with others. The experience of living in the wine country of California has had an immense impact on my professional and personal endeavors as well. It has reminded me of the value of dining as a family and making memories out of the meals we share. In my twenty-five years of studying the art and science of food, I have seen the research reveal new and exciting discoveries, from the heart-healthy attributes of omega-3 fatty acids and olive oil to the miraculous secret of dark chocolate for a healthier heart. But with this fuller under-standing of nutrition comes the realization that it can become easy to misinterpret the meaning of healthy or, for that matter, even the word diet, to the point that it diminishes the simple pleasures a meal can bring. As our knowledge of nutrition continues to grow, I believe we need a nutrition philosophy that strives to incorporate the broader strokes of what it takes to eat and live healthy.

Wholesome meals, enjoyed as a special celebration or as part of our daily routine, are an important aspect of the art of living. Embracing this concept could spell the end of what we have long known as diets. The New Sonoma Cookbook invites you to explore more than 200 new recipes, culinary tips, and seasonal variations that bring the California wine countrys sun-drenched flavors and vibrant lifestyle into your home. It was important to me to bring the Sonoma Way into your home so that you can create simple, flavorful meals for the entire family to enjoy. Whether you choose spice-rubbed, cedar plank roasted salmon with grilled artichokes or roasted wine country beef with whole-grain mustard and mushrooms, these recipes include easily found ingredients, fragrant spices and herbs, and an emphasis on local seasonal bounty. And when you choose to enjoy a glass of wine, look for recipes that suggest a wine pairing.
If you are using this book as a companion to The New Sonoma DietTM, you will find many more options and meal ideas for your Wave 1, 2, and 3 eating plans.

Is your goal to lose some extra body weight, especially around your waist? Then start with ten days of Wave 1 plate guidelines and continue through the different waves as described in The New Sonoma DietTM. For your ten days of Wave 1, select from the wide variety of recipes in this book that have the lowest glycemic index numbers and calorie counts. If you are looking to stay healthy, trim, and keep your energy levels up, just follow the balanced plate recommendations for The Sonoma Smart Plate, also known as Wave 3, and enjoy all of these wonderful recipes. For more information on how easy it is to follow the different wave plans, refer to

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