Hope Comerford - Welcome Home Harvest Cookbook: Quick-and-Easy Farm-to-Table Dinners and Desserts

Copyright 2018 by Good Books, an imprint of Skyhorse Publishing, Inc. Photos by Bonnie Matthews and Clare Barboza All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Good Books, 307 West 36th Street, 11th Floor, New York, NY 10018. Good Books books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications.

For details, contact the Special Sales Department, Good Books, 307 West 36th Street, 11th Floor, New York, NY 10018 or . Good Books is an imprint of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.goodbooks.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. Cover design by Mona Lin Cover photos by Bonnie Matthews and Clare Barboza Print ISBN: 978-1-68099-391-2 Ebook ISBN: 978-1-68099-393-6 Printed in China Table of Contents About Welcome Home Harvest Cookbook Welcome to the Welcome Home Harvest Cookbook: 450 Farm-to-Table Recipes for Easy Dinners, Desserts and More! Weve pulled together the BEST 450 farm-to-table recipes from stovetop, to oven, to slow cooker, and compiled them into one farm-healthy cookbook for you! Youll find all of these recipes contain fresh fruit, vegetables, herbs, eggs, and more. As you begin journeying through this book, I always suggest reading from cover to cover.

I cant tell you the good recipes Ive passed on in the past by not following this advice. Dont become overwhelmed. Bookmark, or dog-ear the pages of the recipes that interest you the most as you go through. Then, when youve looked at everything, go back to those marked pages and pick 23 to start with. You may even consider choosing a recipe or two you already have the ingredients on hand for. If not, start that grocery list and get to your local farm-stand, farmers market, co-op or personal garden to grab the rest of the ingredients you need.

Once youve made a couple recipes from this book, I challenge you to make one that seems hard for you! You may just surprise yourself at what you can accomplish with a little help from all your Fix-It and Enjoy-It and Fix-it and Forget-It friends! Fresh Herbs vs. Dried Herbs Because this is a farm-to-table cookbook, youll find almost all of the herbs in this book are fresh. However, I know that some of you wont necessarily have access to fresh herbs year-round, so I wanted to make a little chart for you that would help you convert those fresh herbs into dried ones. Canned Tomatoes vs. Fresh Tomatoes When do I use canned tomatoes and when do I use fresh tomatoes? From everything I learned over the years, it really depends on what youre using them for and when youre using them. If youre using tomatoes on things like a sandwich, skewers or in a salad, you need to use fresh.

I would never put canned tomatoes on top of a salad or try to skewer them for my kabobs! If youre cooking with tomatoes for things like sauces, stews, etc. then canned tomatoes are usually best. Unless you are sure the tomatoes you have are in season, then its best to use canned. Canned tomatoes are tomatoes that are picked at their freshest, and canned with a little bit of salt to help bring out and amplify their flavor. If youre avoiding salt altogether, then always using fresh tomatoes is going to be the best option for you. When it comes to buying canned tomatoes, choose a high-quality brand.

I recommend always buying whole, peeled tomatoes and chopping or dicing them, depending on what the recipe calls for. The cans of pre-diced or chopped tomatoes can have chemicals added to them to help the tomato chunks hold their shape. Sometimes were caught without canned tomatoes and need to use fresh. Sometimes were caught without fresh tomatoes and need to use canned. Ive created a little chart for you below to help you convert your tomatoes.

Appetizers Appetizers Healthy Hummus Barbara Forrester Landis, Lititz, PA Makes 1 cups, or 8 servings Prep. Time: 15 minutes 1 cups drained canned great northern beans red onion, chopped 1 tsp. fresh minced garlic 1 tsp. fresh rosemary, finely chopped 1 tsp.

Kosher salt, or to taste 1 tsp. black pepper, or to taste cup extra-virgin olive oil In a food processor, puree beans until they are halfway between chunky and smooth. Add onion, garlic, rosemary, salt, and pepper. Puree while drizzling in olive oil. Add more or less olive oil, salt, and pepper to taste. Serve with crackers or pita chips.

Or spread in tortilla wraps with roasted vegetables, or with cheese and salsa. Hummus from Scratch Melanie Thrower, McPherson, KS Makes 24 servings; about 2 Tbsp./ serving Prep. Time: 10 minutes Soaking Time: 8 hours, or overnight Cooking Time: 1 hours 16-oz. bag dried chickpeas (garbanzo beans) cup lemon juice 3 cloves garlic cup peanut butter, or tahini (sesame seed paste) cup chopped cilantro 23 Tbsp. ground cumin 1 Tbsp. olive oil Place chickpeas in large stockpot.

Cover with water. Let stand overnight. In the morning, discard soaking water. Cover with fresh water. Cover and cook 11 hours over low-medium heat, or until tender. Drain off any liquid.

Pour beans into food processor. Add all other ingredients, except olive oil, to processor. Blend until smooth. Add additional lemon juice and cumin to suit your taste. Place hummus in serving dish. Drizzle with olive oil.

Serve as a dip with cut-up fresh vegetables, baked chips, or pita bread. Or use as a spread on a sandwich with vegetables. You can freeze the hummus and use it up to a week later. Guacamole Joyce Shackelford, Green Bay, WI Makes 5 cups; cup/serving Prep. Time: 15 minutes 3 avocados, peeled cup minced onion tsp. chili powder 2 Tbsp. lemon juice 1 large ripe tomato Cut avocados in half and remove seed. lemon juice 1 large ripe tomato Cut avocados in half and remove seed.

With spoon scoop out insides and put in medium bowl. Add onion, garlic powder, chili powder, and lemon juice. With a masher, squash avocados until creamy. Chop tomato and fold in, mixing everything together well. Serve as a dip, sandwich filling, or garnish. Lightened-Up Spinach Artichoke Dip Hope Comerford, Clinton Township, MI Makes 68 servings Prep.