The latest addition to my cookbook collection is Everyday Food: Great Food Fast, from the editors of Everyday Food (one of my favorite food magazines). The book is a selection of 250 recipes from the magazine that are collected by season. I wasn't sure I was going to love the book because I have actually saved all of my back issues of the magazine. However, now that I have the book, I am certain in my affections. It's a great cookbook to have on hand for day-to-day cooking. And my fear that the photographs that looked wonderful in the magazine's small format wouldn't translate well on a larger scale was totally unfounded.
This weekend I cooked two recipes out of the book: a broccoli, chickpea, and tomato salad and a pasta with pesto, potatoes and green beans. Both recipes were a snap to make and delicious to eat. I may have both of these recipes somewhere in my stack of back issues of the magazine, but I probably never would have unearthed them. There aren't any culinary revolutions here, but for inspiration for quick, simple meals, this is a winner. Here's the basic idea for the broccoli, chickpea, and tomato salad:
1. Steam a pound of brocolli florets.
2. Drain and rinse a 15 oz. can of chick peas.
3. Take 1 pint of cherry tomatoes and slice them in half.
4. Finely chop 1/2 of a small red onion.
5. Whisk together 2 T. olive oil, 2 T. red wine vinegar and 1 T. dijon mustard in a large bowl, and then toss all of the other ingredients in the dressing.
6. Season with salt and pepper.