Kim Rizk

This cookbook is from a market in Westport, Connecticut, near where I lived as a teenager. It's full of interesting recipes using fresh ingredients one might find at a farmers' market, combined with some fancy stuff like Brie, pine nuts, chévre and prosciutto (actually I can find the cheeses at my farmers' market and the other ingredients at my local supermarket). It's nicely laid out, easy to follow, and has lots of tips and hints.

I used to dread being asked to provide appetizers for the "friendship suppers" at our old church, but when we moved here, and the similar dinners (you go to someone's house with two other couples, host provides entree and the rest are assigned a meal part) caused even more trepidation, because here. the host provides the appetizers but one pair of guests is assigned the vegetable! Finding a vegetable dish that is somewhat special and travels well is not easy. One time, I can't remember what the entree was going to be but I felt that something light was called for in the vegetable department. This cookbook came to my rescue with Green Beans, Tomatoes and Pine Nuts. Shallots are also included, and as a bonus I learned the skill of blanching vegetables to retain their color. That's the recipe I'm copying into my computer as I semi-retire the cookbook to an upstairs shelf. I'm sure it will be back. Recommended.… (mais)