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"A journal-style narrative about the author's first year of feeding her family seasonally, sustainably, and sumptuously -- eating real, fresh, whole, non-processed foods, choosing local and seasonal and sustainable whenever possible, and eschewing factory meats and overfished seafood. But also about eating well and not making herself crazy. This will be a look at her choices, how she succeeds and fails, and most importantly, what she's choosing to cook. Including approx. 135 recipes"-- Provided by publisher.
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Machine generated contents note: Winter -- January -- White Bean Stew With Rosemary, Garlic, And Farro -- Tuscan Kale With Anchovies, Garlic, And Pecorino -- Crisp Roasted Chicken With Chickpeas, Lemons, And Carrots With Parsley Gremolata -- Whatever Greens You've Got Salad -- Sesame Soba Salad With Roasted Shiitakes And Tofu Croutons -- Port Wine-Braised Oxtails (Or Short Ribs) -- Skillet-Roasted Potatoes And Golden Turnips With Smashed Garlic -- Baked Apples With Fig And Cardamom Crumble -- Mallobars -- Double Coconut Granola -- February -- Grilled Sausages With Celery Root Salad With Hazelnuts And Arugula -- Crispy Brown Butter Mushrooms -- Chile-Coconut Braised Beef Short Ribs -- Coconut Rice And Peas -- Fragrant Lentil Rice Soup With Spinach And Crispy Onions -- Sliced Oranges With Olives And Red Chile -- Creamy Parsnip And Leek Soup With Pumpernickel Croutons -- Buttery, Garlicky, Spicy Calamari With Israeli Couscous -- Lemony Olive Oil Banana Bread With Chocolate Chips -- Tiny Valentine's Day Cake For Daniel (Devil's Food Cake With Butter Rum Frosting) -- March -- Gingery Split Pea Soup With Toasted Coriander -- Butter Lettuce And Clementine Salad With Brown Butter Vinaigrette -- Braised Pork Shoulder With Tomatoes, Cinnamon, And Olives Over Polenta -- Mustard Greens Salad With Anchovy Croutons And Gruyere Cheese -- Spicy Black Beans With Chorizo And Jalapenos -- Wilted Collard Greens With Lemon And Extra-Virgin Olive Oil -- Baked Stuffed Potatoes With Corned Beef And Dill Butter -- Crispy Roasted Cabbage -- Whole Wheat Irish Soda Bread With Raisins And Caraway -- Olive Oil-Almond Cake With Vanilla Mascarpone -- Spring -- April -- Creamy Leek Gratin With Parmesan -- Pot-Roasted Lamb With Meyer Lemon -- Curried Coconut Tomato Soup -- Savory Matzo Brei With Black Pepper And Honey -- Green-Poached Eggs With Spinach And Chives -- Vietnamese Grilled Steak And Cabbage Salad With Peanuts, Mint, And Chiles -- Roasted Chicken Legs With Smoked Paprika, Blood Orange, And Ginger -- Bulgur "Pilaf" With Swiss Chard And Dried Apricots -- Quick-Braised Pork Chops With Spring Greens And Anchovies -- Barley With Carrots, Scallions, And Maybe Parmesan -- Coconut Fudge Brownies -- May -- Pan-Roasted Pacific Halibut With Spring Onions And Honey Balsamic -- Frisee Salad With Bacon And Eggs -- Garlicky Mussels With White Wine And Ramps -- Panfried Asparagus With Ramps, Lemon, And Fried Eggs -- Roasted Asparagus With Gingered Rhubarb Sauce -- Skillet Chicken With Green Garlic And Lemon Thyme -- Quinoa With Black Pepper, Brown Butter, And Arugula -- Whole Wheat Biscuits With Spicy Cardamom Butter -- Rhubarb Curd Shortbread Tart With Fresh Strawberries -- Rhubarb, Strawberry, And Lemon Marmalade -- June -- Pan-Roasted Radish And Anchovy Crostini -- Pasta With Garlic Scapes Pesto, Sugar Snap Peas, And Ricotta -- Seared Wild Salmon With Brown Butter Cucumbers -- Crushed New Potatoes And Pea Salad With Mustard Seed Dressing -- Clams With Peas, Pea Shoots, And Israeli Couscous -- Honey-Roasted Carrot Salad With Arugula And Almonds -- Green Peach Salad With Lime And Basil -- Whole Wheat Pizza With The Very First Cherry Tomatoes, Olives, And Tuna -- Buckwheat Pancakes With Sliced Peaches And Cardamom Cream Syrup -- Obsessive Twice-Baked Sour Cherry Pie -- Summer -- July -- Cantaloupe And Yogurt Soup With Toasted Cumin Salt -- Shrimp Scampi With Pernod And Fennel Fronds -- Shaved Fennel Salad With Parmesan And Orange Zest -- Panfried Striped Bass With Anchovy Garlic Bread Crumbs And Basil -- Cucumber And Almond Salad With Shiso -- Lamb Merguez Burgers With Harissa Mayonnaise -- Corn Salad With Tomatoes, Avocados, And Lime Cilantro Dressing -- Maple Blueberry Tea Cake With Maple Glaze -- Fresh Peach Buttermilk Ice Cream -- Berry Summer Pudding With Rose-Scented Custard -- August -- A Perfect Tomato Sandwich -- Creamed, Caramelized Corn -- Thai-Style Ground Turkey With Chiles And Basil -- Southeast Asian Tomato Salad -- Sauteed Scallops With Toma toes And Preserved Lemon -- Grilled Cumin And Chile Veal Meatballs -- Shaved Zucchini And Avocado Salad With Green Goddess Dressing -- Seared Mackerel With Smoky Paprika And Sweet Peppers -- Israeli Couscous With Fresh Corn, Tomatoes, And Feta -- Upside-Down Polenta Plum Cake -- September -- Stupendous Hummus -- Roasted Pepper And Celery Leaf Crostini -- Pasta With Bacon, Rosemary, And Very Ripe Tomatoes -- Green Bean Salad With Walnuts And Walnut Oil -- Fresh Corn Polenta With Roasted Ratatouille And Ricotta -- Braised Pork Ribs With Green Tomato, Orange, And Thyme -- Spiced Braised Lentils And Tomatoes With Toasted Coconut -- Buttery Whole Wheat Paratha -- Pistachio Shortbread -- Figgy Demerara Snacking Cake -- Autumn -- October -- Celery Salad With Walnuts And Parmesan -- Cumin Seed Roasted Cauliflower With Salted Yogurt, Mint, And Pomegranate Seeds -- Raw Kale Salad With Anchovy-Date Dressing -- Roasted Blackfish With Olives And Sage -- Cinnamon Roasted Sweet Potatoes And Garlic -- Stir-Fried Chicken With Leeks, Oyster Mushrooms, And Peanuts -- Carroty Mac And Cheese -- Spinach Salad With Dried Cranberries And Pine Nuts -- Brown Butter Maple Roasted Pears -- Whole Wheat Peanut Butter Sandies -- November -- Ham Bone, Greens, And Bean Soup -- Butternut Squash Risotto With Pistachios And Lemon -- Farro Pasta With Spicy Salami Tomato Sauce And Fresh Mint -- Garlicky Broccoli Rabe -- Spicy Three-Meat Chili -- Honey Whole Wheat Corn Bread -- Shredded Brussels Sprouts With Pancetta And Caraway -- Roasted Acorn Squash, Honey, Smoked Paprika, And Sage Salt -- Sticky Cranberry Ginger Bread -- Spiced Maple Pecan Pie With Star Anise -- December -- Cornmeal Blini With Salmon Caviar -- Beet And Cabbage Borscht With Dill -- Golden Parsnip Latkes -- Sauteed Bay Scallops With Rosemary, Capers, And Israeli Couscous -- Winter Salad With Fennel, Radicchio, Walnuts, And Manchego -- Braised Leg Of Lamb With Garlicky Root Vegetable Puree -- Roasted Rutabagas With Maple Syrup And Chile -- Red Chard With Pine Nuts, Garlic, And Golden Rum Raisins -- Sweet And Spicy Candied Nuts -- Speedy Coconut Eggnog -- Bonus Recipes -- From Melissa Clark's Cookbook In The Kitchen With A Good Appetite -- Creme Brulee French Toast With Orange Blossom Water -- Pan-Roasted Asparagus With Fried Eggs And Anchovy Bread Crumbs -- Roasted Eggplant With Basil Green Goddess Dressing -- Shrimp For A Small Kitchen (Shrimp With Capers, Lemon, And Feta) -- My Mother's Garlic And Thyme-Roasted Chicken Parts With Mustard Croutons -- Quick-Braised Chicken With Moroccan Spices, Lemon, And Olives -- Oven-Roasted Pork Butt With Rosemary, Garlic, And Black Pepper -- Caramelized Onion And Radicchio Quiche -- One-Handed Macaroni With Creamy Peas And Cheese -- My Mother's Crispy Potato Kugel With Rosemary And Fried Shallots -- My Mother's Lemon Pot Roast -- Sesame Halvah Toffee -- Salted Maple Walnut Thumbprints -- Kate's Impossibly Fudgy Brownies With Chile And Sea Salt -- Ridiculously Easy Maple Walnut Ice Cream -- Twenty-Ingredient Pie (Spiced Apple-Pear-Cranberry Crumb Pie).
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