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Join my Guest List and download the chapter "Wholesome Eating" from my new book Simple Pleaures for free.
Picture a light spring lunch of asparagus soup and quinoa, a summer dinner of vegetable carpaccio and stuffed squash blossoms, a fall breakfast of pecan waffles and raspberry muffins, and a cozy winter dinner of shepherd’s pie with a chocolate tart for dessert. Each seasonal section contains recipes for beverages, soups, salads, pastas, side dishes, main courses, and of course, desserts. Sidebars by noted chefs, doctors, Cornelia’s favorite veterinarian, and other experts contribute health and nutrition tips and advice.
Dismissing fussiness and pretension in favor of refined simplicity, Cornelia Guest’s Simple Pleasures is filled with advice on how to set a beautiful table, create a relaxed, warm atmosphere, prepare easy and elegant plant-based food, and how to stay calm in the face of entertaining disasters.
Cheerful, colorful, accessible, and richly illustrated with photos of the recipes as well as of Templeton, Cornelia’s legendary home, Cornelia Guest’s Simple Pleasures will show you how to eat in the most nutritious way possible and how to serve it up with great style.
Ebook: 9781602861688
$32.50 US / $37.50 CAN
256 pages
Trim size: 7.5” x 9.5”
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Grilled Corn and Avocado Salad
Serves 6
Total time: 25 minutes
There is nothing like sweet summer corn. This pairing is smooth and crunchy, colorful, and totally delicious.
- 4 ears of corn, shucked
- 1 avocado, sliced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon coarse sea salt
1. Heat a grill to medium-high. Grill corn, rotating often, until lightly charred, about 15 minutes
2. Let cool slightly. Carefully cut kernels from cobs.
3. Gently toss corn kernels with avocado, cilantro, lime juice, olive oil, and salt. Serve right away.
Zucchini Blossoms Stuffed with Amaranth
Serves 4
Total time: 45 minutes
Zucchini blossoms are so beautiful. This is so easy to make, and your friends will be very impressed. You can make the stuffing the day before so you can enjoy your friends, stuff the blossoms and have a great lunch. Amaranth is a gooey grain that works well as a stuffing. I serve this dish with iced tea with mint or a crisp white wine. Fresh tomatoes go well with the squash blossoms.
- 3 cups amaranth
- 1 medium onion
- 3 tablespoons olive oil, divided
- 2 zucchini
- 1 small eggplant (you want to end up with
- 1-1/2 cups after its is cooked)
- 1 garlic clove
- 4 large blossoms per serving
- 1 tablespoon finely chopped parsley
1. Bring 3 cups of water to a boil and add amaranth. Simmer and cook until water is absorbed, approximately 20 to 25 minutes.
2. Quarter the onion and cook in 1 tablespoon olive oil for 30 minutes over medium heat until caramelized.
3. Dice zucchini and sauté in 1 tablespoon olive oil until soft, approximately 5 to 7 minutes.
4. Dice eggplant and garlic and sauté in 1 tablespoon olive oil for 10 minutes.
5. Mix the cooked vegetables with the amaranth and add parsley. Fill the squash blossoms with the mixture. Serve at room temperature.
I use all my green dishes in the summer.
