B00AFU6252 EBOK Read Online Free PDF

with goat cheese.
BOK CHOY
    Steam, then lightly drizzle with sesame oil and black sesame seeds.
BROCCOLI
    Roast florets tossed with a little bit of olive oil and a clove of minced garlic at 400°F for 15 minutes, or until they start to brown.
CARROTS
    Shred a bunch of carrots; mix with a diced avocado, slivered almonds, and raisins; and dress with lemon juice and olive oil.
CELERY
    It’s a natural diuretic! Juice it with apples for a baby’s first drink (I do 80 percent celery and 20 percent apple juice for my girls).
GRAPEFRUIT
    Toss mixed greens, sliced avocado, sectioned grapefruit, and ribboned jicama with a simple lemon salad dressing; top with pepita seeds.
LETTUCES
    The darker the leaf, the healthier it is (romaine and red leaf top the list).
ONIONS
    My familiy loves them in everything! Great in stir-fries, sauces, and especially roasted.
ORANGES
    In my house, a healthy alternative to dessert.
PEAS
    Haven’s obsessed—she loves to roll them around on her highchair tray.
RADISHES
    A spicy but delicious addition to crudité.
RHUBARB
    I’m a little scared of cooking rhubarb except when it comes to pie.
STRAWBERRIES
    Strawberry shortcake for sure!
    WASH YOUR PRODUCE
    It may be tempting to skip this step, particularly if you’re buying organic or prewashed produce. But all sorts of yuckiness, from pesticide residue (as a result of pesticide drift) to other chemicals and pathogens (like
E. coli
) can hitch a ride on your salad. Just give a quick cold rinse to all fruits and veggies (I use a liberal squirt of Honest Fruit + Veggie Wash, or you can DIY with a 1:4 vinegar-to-water solution) and soak leafy greens for a minute, separating the leaves.



THE WORLD’S BEST SALAD DRESSING
    One (perhaps obvious) thing to do with so many vegetables and fruits in your life is to make a lot of huge, yummy salads. They are tasty, satisfying, and endlessly customizable, depending on your mood and what’s in the fridge.
    I’ve included my favorite salad combinations on these produce shopping lists—and my number-one go-to, no-fail salad dressing could not be simpler: olive oil, lemon juice (freshly squeezed, please!)—I like a 60/40 balance of oil to juice, but experiment to your taste—plus a few healthy pinches of sea salt and freshly ground black pepper. That’s it!
    If you feel like it, you could also add some stone-ground whole grain mustard or some crushed red pepper to kick things up . . . but day in, day out, we keep it simple. The lemon brightens the flavor of any vegetable (or fruit!), and the olive oil—well, you can’t go wrong with that on almost anything.

Summer
    We love a bumper crop of the season’s juiciest produce!
APRICOTS
    Roast and slice them and add to a scoop of vanilla gelato.
BERRIES
    Blackberries, blueberries, raspberries . . . a berry medley with yogurt and honey is the best.
CHERRIES
    No prep required—we devour them right out of the bag!
CUCUMBERS
    With ranch dressing for kids, or with olive oil, lemon, salt, and ground red pepper for us.
EGGPLANT
    Amazing sliced thin, brushed with olive oil and sea salt, then broiled or grilled.
KALE
    Thinly slice a bunch of kale and toss with dried cranberries, pine nuts, olive oil, and balsamic vinegar.
MUSTARD GREENS
    Love ’em steamed with lemon and olive oil or stir-fried with spicy sausage, vinegar, onions, and garlic.
PEACHES
    Roast slices, chill, and add to a green salad with feta and pine nuts. Or peach pie, of course!
PEPPERS
    Roast and puree with a little fresh garlic, salt, olive oil, and pepper for a ketchup alternative.
SNAP PEAS
    I’m allergic to them raw, but Honor loves them with her crudité of carrots, celery, and jicama with ranch dressing to dip.
SWISS CHARD
    I’ll mix chard with kale and/or mustard greens in any salad or stir-fry.
TOMATOES
    DIY tomato sauce: Simmer 2 pounds of chopped tomatoes with a couple sliced garlic cloves, olive oil, salt, and a pinch of oregano and sugar for 30 minutes; puree.
WATERMELON
    Toss cubed