Lush Life: Food & Drinks from the Garden
(as of Jun 10,2023 06:54:13 UTC – Details)
A California Dream of a Cookbook
A 2023 Next Generation Indie Book Award Winner for Best Nonfiction Design
A 2023 Next Generation Indie Book Award Finalist for Best Cookbook
“A charming take on California cuisine… This well-crafted cookbook serves as an excellent guide to living in tune with nature and the seasons.” — Publishers Weekly
Eat and drink what’s in season and you’ll never grow bored, your menus will be less complicated, and everything will taste better. That’s Valerie Rice’s motto, and it’s guided her to become an accomplished gardener, cook, and cocktail maker, three talents that—along with her charm and no-fuss style—have made her EatDrinkGarden Instagram and blog a hit. In Lush Life, Valerie brings together 156 of her favorite seasonal recipes for entertaining, family meals, snacks, and so much more, including cocktail recipes and wine advice. Rigorously home tested and gorgeously photographed by Gemma and Andrew Ingalls, Lush Life is a California dream of a cookbook that will inspire readers to grow their own, cook it fresh, and pour a luscious beverage.
With wine commentary by James Beard winner Raj Parr and a foreword by Suzanne Goin, author of Sunday Suppers at Lucques.
Perfect for home cooks, garden enthusiasts, and anyone looking to add a bit of freshness to their everyday meal prepping.
From the Publisher
Melon with Lemon Verbena & Serrano Ham
4 to 6 Servings
This is an easy way to start a meal that celebrates summer. Cool, sweet summer melon with salty ham and fragrant verbena leaves is fresh and delicious, with no pots and pans required. Ambrosia melon looks similar to a cantaloupe, but it’s sweeter and very floral. We grow it on trellises in full sun.
Cut melon in half; scoop out seeds. Cut each half into 4 wedges. Using a sharp knife, cut down the length of each melon wedge between the flesh and skin, leaving it attached at one end. Sprinkle melon with torn lemon verbena leaves. Refrigerate until ready to assemble, at least 1 hour and up to 4 hours.
Place melon on a platter, discarding the torn verbena. Fold ham slices crosswise in half and coil loosely. Arrange ham alongside melon. Drizzle melon with oil. Sprinkle with salt and pepper. Garnish with lemon verbena sprigs.
Ingredients 1 Ambrosia or cantaloupe melon, peeled, cut into 2-inch wedges 5 fresh lemon verbena leaves, torn 8 slices Serrano ham or prosciutto di Parma Extra-virgin olive oil ¼ teaspoon flaky sea salt ½ teaspoon freshly cracked pepper Fresh lemon verbena sprigs (garnish)
Publisher : Prospect Park Books (May 4, 2021)
Language : English
Hardcover : 296 pages
ISBN-10 : 1945551976
ISBN-13 : 978-1945551970
Item Weight : 3.05 pounds
Dimensions : 9 x 1 x 10.5 inches