There are good cookbooks, and there are special cookbooks. The Earthbound Cook is special, filled with delicious and healthy meals that are good for the body and good for the planet. I was offered a copy as part of virtual book club From Left to Write, and as a fan of delicious and organic food, I jumped at the chance.
This cookbook is filled with recipes that feature fresh fruits, vegetables, meats and herbs. The recipes are healthful and the photography is visually stunning. Happily, I found the colors of the ingredients translate to equally beautiful plates of food. I made several dishes from the book, and here are two of my favorites:
Shrimp and corn chowder (pages 14-15) = This amazing soup is a new staple in our house. The soup is both filling and light. It has a creamy feel, but is crunchy because of the potatoes. We live in Austin, Texas, so we were lucky enough to make the soup with fresh gulf shrimp, which added a subtle (and delicious) salty flavor.
Chicken Breasts Stuffed with Chard, Gruyere and Prosciutto (pages 106-108) = This is an elegant dish, that is perfect for entertaining and impressing your guests. This main course produces a dish with great color and flavor. I love Gruyere and proscuitto, but had never cooked chard before this recipe. I loved how easy it was to add such color (and extra nutrition) to a meal.
The Earthbound Cook has so many interesting recipes, and I have just hit the tip of the iceberg. One section that is very interesting to me is the “innovative salads with substance.” I am so excited to try the tri-color potato salad, filled with potatoes, tomatoes and green beans. Of course, I might even try the German potato salad recipe just to see how it stacks up to my grandma’s recipe.
If you are looking for a unique cookbook that honors the Earth and the palate, you can buy your copy HERE.
Photo Credit: Earthbound Farms
Note: The book is provided by the publisher. I volunteered to write this post, without compensation. The words are mine and unedited.