Blue Eggs and Yellow Tomatoes: Recipes from a Modern Kitchen Garden
Like many of today's home gardeners, Jeanne Kelley's backyard kitchen garden is a means to indulge her desire for fresh, organic, and flavor-rich produce. Just minutes outside of downtown Los Angeles, this same backyard is also home to Kelley's pet goat and Ameraucana chickens, which provide her with a plentiful amount of milk and sky blue eggs that often feature in Kelley's internationally inspired dishes. Now she shares more than 150 of her recipes, all of which incorporate new and authentic ways to take advantage of local and seasonal foods and incorporate the multi-ethnic flavors into your everyday meals. This remarkable cookbook presents a contemporary version of field-to-table cooking that hails from a region where home chefs prune their kitchen gardens in the shadow of metropolitan cities and year-round farmers' markets provide heirloom vegetables that inspire classic and enticing dishes. Capitalizing on her 20 years as a Bon Appetit contributor, Kelley's recipes are simple and spectacular. With strategies for both weeknight cooking and special occasions, Blue Eggs and Yellow Tomatoes is the essential manual for all who hunger to create quick and healthy meals with flair. In addition to the many mouthwatering recipes, Kelley provides readers with tips and menus for entertaining, plus a thorough kitchen garden primer that celebrates the simple joy of growing your own produce-including discussion on small container and community gardens, raising and keeping backyard chickens, composting, and growing your own exotic ingredients.
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1⁄2 teaspoon artichokes arugula baking sheet basil bay leaf beans bell peppers boil bread cake chiles cilantro cloves cook Cool Cover and refrigerate cream crust cumin cups water days ahead eggs evenly extra-virgin olive oil fennel feta finely chopped flat-leaf parsley flavor garlic garlic cloves golden brown green onions grill heavy herbs kosher salt large bowl lemon zest lightly mayonnaise medium heat medium-high heat medium-sized bowl Melt Meyer lemon mixture orange oregano ounces Parmesan cheese parsley pasta peeled pepper to taste pesto pine nuts platter potatoes pound Preheat the oven prepared prosciutto recipe roasting room temperature salad salt and pepper sandwiches sauce saucepan sauté Season with salt seeds serve shallot simmer skillet skillet over medium small bowl soup spoon Sprinkle steak stir tablespoons tablespoons chopped fresh tablespoons extra-virgin olive tablespoons unsalted butter tahini teaspoon salt tender thinly sliced toasted tomatoes tortillas Transfer unbleached all-purpose flour Whisk YIELD