As I was flipping through her cookbook this morning, I automatically fell in love; beautiful photos, easy to follow directions, and homey, feel good recipes. Besides all the great photos and recipes, in the beginning of the cookbook she explains the importance of having a refrigerator, pantry and freezer stocked full of whole foods. She discusses which items she keeps in her kitchen, which to avoid and why. To conclude the first part of her book before she jumps into her delicious recipes, she lays out nine different ways you can source your very own, local, whole foods.
Shaye is a down-to-earth writer who makes you laugh at times and makes you feel at home. The recipes are in no way intimidating — in fact, as I was looking through all of them, I felt a sense of confidence that I could cook every single one of her 100+ recipes even if I’ve never even cooked those dishes before.
I highly recommend this cookbook!
I recommend it so much, I believe it should be on your book shelf (or wherever you keep your cookbooks), right next to your copy of Nourishing Traditions.
Yes, I said it — From Scratch is that good!
Shaye is so generous and wonderful that she allowed me to give you all a sneak peak of what you can find in her brand new, beautiful cookbook From Scratch.
I chose the Grilled Portabella Mushrooms with Quinoa because it makes my mouth water and I’m pretty sure it’ll make your mouth water too!
Here we go!
- 1 cup quinoa, rinsed (where to buy)
- ½ cup lentils
- 3 cups filtered water
- 2 tablespoons butter
- 2 carrots, minced
- 3 green onions, minced
- 1 clove garlic, minced
- 2 cups white wine
- 1 cup chicken stock
- 2 cups kale, minced
- 1 teaspoon each oregano, thyme, and rosemary
- 8 portabella mushrooms, cleaned and stemmed
- 3 tablespoons unfiltered, unrefined olive oil (where to buy)
- Pinch of unrefined sea salt (where to buy)
- Goat cheese, for topping
- Combine the quinoa, lentils, and water together in a saucepan. Bring to a boil, cover, and simmer until quinoa and lentils are tender. About 15 minutes.
- While the quinoa & lentils are cooking, melt the butter in a skillet. Add in the carrots, onions, and garlic. Saute for five minutes or until tender.
- Pour the white wine and chicken stock into the skillet. Bring to a simmer and reduce sauce by half. This should take about ten minutes.
- Once the liquid has reduced, toss in the kale and herbs. Then, mix this together with the cooked quinoa and lentils to create a pilaf. Salt and pepper to taste.
- Using your hands, gently rub the olive oil over the mushrooms. Add a sprinkling of salt to each mushroom. Grill for two minutes per side, until they just begin to release some liquid.
- Scoop a generous spoonful of the quinoa pilaf onto the bottom (gill-side) of each mushroom. Top with goat cheese and freshly ground pepper.
Get your copy of From Scratch, here.