The Kitchen Garden Cookbook

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Although grass grows on every planet, wheatgrass is not just any grass seed. Even though you can buy wheat from the bulk bins of any health food store, the vast majority of that wheat is only good I am using rye berries and have sprouted for two days as you recommended. ISBN: Returns Policy All returns require a Return Authorization number. Obtain your RA and instructions, Contact Us.

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I also suggest trying the red current jelly recipe to top off the winter seasonal offerings. For that reason, Living the Gourmet can strongly recommend picking up a copy. I was not financially compensated for this review. All opinions expressed are my own. Heat a cast iron frying pan, with a tablespoon of olive oil, over medium heat. Add the chicken breasts, skin side down. Cook for about 3 minutes until the breasts are seared and can easily be released from the pan. Turn them over and cook for a few minutes more.

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Preheat Oven degrees F. Combine all of the ingredients for the rub in a small bowl. Season the breasts with the rub and transfer to the oven to finish the cooking process; about another 30 — 40 minutes or until the juices run clear. Remove from the oven and let rest a few minutes before slicing.

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Prepare the cabbage by removing the outer leaves and the hard heart. Slice the cabbage as thin as possible. Place the cabbage, ginger, sugar, bay leaves and vinegar in a heavy sauce pot. Cook the cabbage, covered, on a low heat until the cabbage is tender. Serve the cabbage with the chicken. Your email address will not be published. Subscribe to comment. This site uses Akismet to reduce spam.

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If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again. Skip to primary navigation Skip to content Skip to primary sidebar Skip to footer. Comments This looks like a fine meal to me! I always forget about my cast iron skillets, except when camping. Lovely color on all of it. Have a great week!

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I love how the cookbook goes by the month. That's very clever. I'm hungry now.

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The chicken meal looks very, very good. Have a fabulous day and you did a great review. Big hugs.

Celebrating the best seasonal produce and ingredients from author Carina Contini's favourite artisan food producers, the Kitchen Garden Cookbook offers a selection of delicious recipes for every month of the year, inspired by her Italian family heritage and Scottish roots. Carina and her husband, Victor, restored a large Victorian garden on the outskirts of Edinburgh, turning it into an established kitchen garden that serves their award-winning restaurants today.

This beautiful cookbook tells their story alongside stunning recipes making the most of the season's fare, with growing notes from their expert head gardener and personal recollections from Carina's Italian Scots family life. Tuck into haddock and leek fish cakes in February and auntie's apricot meringue in May, or roast grouse with crushed new potatoes and gooseberry chutney in August, and pear and praline tart in November.