Anna Getty's new cookbook, Easy Green Organic includes the subtitle, Cook Well, Eat Well, Live Well, and that is an apt description for this book. Ms. Getty offers suggestions for trying the current food trends of buying locally-grown organic ingredients, but also includes tips for keeping an eco-friendly kitchen.
Organic Cooking in a Green Kitchen
Knowledge about the benefits of and need for organic food is finally spreading to the point where it is becoming easier to find uncontaminated groceries. The deeper the reach of this message, the more available the products will be, and a greater demand will create competition that makes healthy safe food more affordable. Kudos to Ms. Getty for spreading the word. Here are some of her reasons for going organic:
- Support organic farmers
- Improve the overall health of soil, air, water & our own health
- Enjoy 30 percent higher levels of antioxidants
- Better tasting food
- No risk from genetically modified foods
- Avoid consumption of unnecessary antibiotics & growth hormones
- Reduce overall energy consumption through local organic farming methods
Organic Recipes
Recipes in Easy Green are organized by starters, soups, salads, main dishes, side dishes and desserts, making this a lunch and/or dinner cookbook. A sampling of recipes includes:
STARTERS:
- Quinoa Croquettes with Cilantro Yogurt Sauce
- Bacon & Sage Leaf-Wrapped Scallops
- Thai Fish Medallions with Cucumber Relish
MAIN DISHES:
- Steamed Halibut with Greek Salad Salsa
- Turkey Sausage with Red Peppers & Hazelnut Brown Rice
- Pea Tendril and Goat Cheese Frittata
Summary
Easy Green is loaded with recipes that are quite creative. While this is an organic cookbook, it is not vegetarian, but there are options for everyone. One recipe for tomato sauce & spaghetti included a stick of butter, which was a bit off-putting, but the majority of the recipes are inspiring, delicious and refreshing in their ingenuity. Definitely worth having.
Title: Anna Getty's Easy Green Organic
Author: Anna Getty
Publisher: Chronicle Books, 2010, 256 pages, $24.95
Recipe Excerpt - Appetizer
Pan-Fried Sake Shrimp
Ingredients:
- 2 tablespoons vegetable oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 teaspoon red pepper flakes
- 12 Key West pink shrimp with tails on, deveined
- 1/3 cup sake
- 2 teaspoons soy sauce
- 2 teaspoons unsalted butter
- Salt & pepper to taste
- 1 tablespoon chopped fresh flat-leaf parsley
Crusty bread for serving
Directions:
- Heat the oil in a medium pan over medium heat. Add the garlic, ginger, and red pepper flakes and stir for 1 minute. Add the shrimp and cook for 2 to 3 minutes, until the shrimp begin to curl. Add the sake and soy sauce and cook for another 2 to 3 minutes. Add the butter and cook for an additional 2 minutes. Season with salt and pepper. Stir in the parsley and turn off the heat.
- Serve the shrimp with mini-skewers and bread on the side.
Serves 6
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Trevy Thomas - After more than a decade of food writing, Trevy Thomas joined Suite 101 as Feature Writer for the Home Décor and Cookbooks ...
