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Moosewood Restaurant Simple Suppers

dear cooks,

The chefs at Moosewood Restaurant have the secret to helping you keep your New Year’s resolution to eat healthier—delicious recipes that incorporate whole grains, fresh fruits and vegetables, and lean and nutrient-rich fish. Now, with Simple Suppers, eating the Moosewood Restaurant way has never been easier.

With an emphasis on natural foods, Moosewood Restaurant, located in Ithaca, NY, has operated successfully for more than thirty years and has been acclaimed as a driving force in the world of creative vegetarian cuisine. Now the Moosewood Collective introduces its first full-color recipe collection that is sure to please cooks of every skill level. Moosewood Restaurant Simple Suppers delivers fresh, imaginative, and quickly prepared dishes for the weeknight table that are also delicious and reliable.

Shortcut Chili, Creamy Lemon Pasta, Warm French Lentil Salad, Pine Nut-Crusted Fish, Mocha Sorbet. From soups to pastas made with just a few pantry essentials to crisp salads, stir-fries, sandwiches, and desserts, these easy-to-prepare recipes are brilliant as is. However, the folks at Moosewood realize that flexibility is the cornerstone of weeknight cooking, so you’ll find clever ingredient substitutions, alternative cooking methods, and serving suggestions alongside many recipes in Simple Suppers—it all depends on what’s in the fridge and what sounds appetizing at the moment.

The 175-plus recipes in Moosewood Restaurant Simple Suppers are as flexible as they are flavorful—the perfect go-to for a quick, healthy meal any day of the week, any time of the year. With this line-up of recipes, Simple Suppers will not only help you eat healthier, it will also leave you smiling.

Spinach Artichoke Risotto

Serves 6
Time: 35 minutes

ingredients

  • 1 quart vegetable broth
  • 3 garlic cloves, minced or pressed
  • 2 tablespoons olive oil
  • 1½ cups arborio rice
  • 1 cup dry white wine
  • 1 14-ounce can of artichoke hearts, drained and quartered
  • 1 tablespoon dried dill (2 tablespoons chopped fresh)
  • 10 ounces baby spinach, rinsed and drained
  • ½ cup chopped scallions
  • 1 cup crumbled feta cheese (4 ounces)



to prepare

In a saucepan, bring the broth to a boil and then reduce the heat to maintain a gentle simmer.

In a large, heavy saucepan on medium-high heat, cook the garlic in the oil until golden, just a few seconds. Add the rice, stirring to coat each grain with oil. Stir in the wine, artichoke hearts, and dill if using dried. Cook, stirring often, until the wine is absorbed. Ladle in the hot broth a cup at a time, stirring frequently. After each addition, cook until the rice has absorbed most of the broth before adding the next ladleful.

When most of the broth is absorbed and the rice is tender but still al dente, stir in the spinach, in batches if necessary. When the spinach is wilted but still bright green, remove the pan from the heat and stir in the scallions, feta cheese, and dill if using fresh. Serve at once.

Vegetable Broth is our favorite shortcut product for home cooking. At Moosewood Restaurant, we make fresh vegetable stock every day because it gives our soups depth and complexity. But when you’re pressed for time, homemade stock just isn’t going to happen. So, how can you turn out soups in an instant that still have plenty of flavor like those that simmer half the day? Good news: Quart boxes of organic vegetable, mushroom, and mock chicken broth are on the shelves of most natural food stores and supermarkets. We like Imagine and Pacific brands.

These broths taste great, have pure ingredients, and can be used directly from the box for soups, stews, and risottos. Once opened, the broth keeps for a few weeks in the refrigerator. Unopened, the boxes sit in your cupboard until you need them. If we were to poll Moosewood cooks, we think these broths would probably be named “favorite convenience product used at home.”

 

 

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happy cooking!

 

 

 

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