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By Marie Simmons

"Fresh nutrients is easier than packaged," Marie Simmons says, and fortuitously for us, she presents greater than two hundred recipes to turn out her element. during this book--Simmons' so much bold to date--you'll see why her recipes, frequently featured in Bon Appétit, Woman's Day and Ladies' domestic Journal, became favorites with thousands of chefs around the state. even if it is hot Egg Salad on entire Wheat Toast or Lemon Basil poultry, each one is deftly easy, but freshly conceived and imaginative.�By following the inspirations of the seasons, Simmons indicates find out how to differ your menu with dishes like Crisp-Fried Soft-Shell Crabs in spring, Roasted Tomato and clean Corn Soup in summer time and Orange Baked Squash in fall. every one recipe tells precisely how lengthy it's going to take to organize and indicators you prematurely approximately any steps that require a bit time beyond regulation. so much will be made in below forty five mins, together with: Lemon Basil fowl, hot New Potato Salad with Scallions, Penne with...

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5—dc20 96-4351 Acknowledgments THE THEME OF THIS BOOK TOOK HOLD when a friend and colleague, Maria Laghi, called me to say that one of New Jersey's largest newspapers, The Bergen Record, wanted to add a column to their food pages and suggested that I call and talk to them about writing it. Today, seven years later, "Fresh & Fast" is a syndicated column appearing in 80 newspapers across the United States. Along the way, I have worked with many wonderful and supportive editors: Rosemary Black, Charles Monaghan, Patricia Mack, Russ Parsons, Colleen Bates and Jim Burns.

Squeeze little lemon juice over each bruschetta before eating. VARIATION Prepare the escarole as directed in steps 3 and 4. Mound on a platter and serve as part of an antipasto platter with Mom's Roasted and Peeled Red Peppers ([>]) and Pan-Grilled Mushrooms ([>]). Or mound in a serving bowl, garnish with lemon wedges and serve as a vegetable side dish with fish, poultry or meat. Bruschetta with Red and Yellow Tomatoes PREPARATION TIME: 15 MINUTES COOKING TIME: 10 MINUTES SERVES: 8; MAKES ABOUT 24 BRUSCHETTA THIS POPULAR RESTAURANT appetizer is so easy and refreshing that I make it all summer long.

With the motor running, gradually add the remaining 3 tablespoons oil. Transfer to a small bowl and stir in the sun-dried tomatoes. Spread on crostini and serve. Roasted Garlic Puree PREPARATION TIME: 5 MINUTES COOKING TIME: 1 HOUR MAKES: ABOUT ¼ CUP I HAVE ROASTED GARLIC every way possible. The objective is for the garlic to soften and turn a pale straw color. It should not brown, or it will turn bitter. As it slowly cooks, the natural sugars caramelize and the flavor mellows, becoming almost sweet.

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