I had never heard of Aviva Goldfarb. When I received her book, I discovered she had written a book called The Six O’Clock Scramble,. The introduction to this book shares also that she has a website that offers a seasonal weekly meal planner subscription for busy families. That’s the Morrisons! The organization of this website helps reduce a family’s carbon footprint by:
–limiting trips to the grocery store to once per week
–reducing the use of takeout containers
–limiting food waste
–using highly sustainable fish
–and reducing the heavy use of meat in our diets.
This book is great even for those without a family. It would be perfect to send off to college with a kiddo or as a Bridal Shower gift. Aviva Goldfarb starts the book with Pantry Staples. It’s a great list with items like: oils, vinegars, ketchup, bread crumbs, pastas, spices and more.,
SOS! The Six O’Clock Scramble is a wonderful resource for fruits and vegetables by season. Buying in season helps reduce our carbon foodprints, per the author, because it reduces the need to transport foods across the country or world where they ARE in season.
Once the cupboards are in order and we have a grasp of seasonal food, the fun really begins. Recipes! This cookbook is unique because it is sectioned out by season and contains a weekly menu plan. It also offers advice for keeping schedules on task, reusing plastic and paper bags, school lunch ideas and snacks.
One of my favorite part of a cookbook is the recipes. I love to salivate. I wanna know the possibilities. This book was done an injustice by not including at least a couple photographs.
What would my review be without having tried at least one of the recipes in this book? I chose the recipe on page 16, Lemon-Oregano Chicken.
The recipe starts with an introduction:
“This simple dish gives you a lot of flavor for just six ingredients and twenty minutes, and is a terrific dinner for a busy night (wait–isn’t that every night?). Serve it with couscous, and asparagus (the ideal vegetable to help you celebrate the onset of sprint!) with pine nuts.”
The left hand column has the recipe nutritional information and prep with servings at a glance:
Prep + Cool= 20 Minutes
Nutritional Information per serving:
Nutritional Information per serving with side dish:
Then, there is, of course, the recipe:
2 pounds boneless, skinless chicken breasts
3 T olive oil
1/2-3/4 lemon, juice only (2 T juice)
3/4 t drived oreganor, or 2 t. fresh
1 t. minced garlic (about 2 cloves)
1/2 t. kosher salt
Wrap the chicken breasts in plastic wrap and flatter them with a mallet to an even thickness. This allows them to cook more quickly and evenly. (Alternaitvely, cut them into 1-inch pieces)
Put the chicken (without the plastic wrap, of course) in a flat dish large enough to hold it in one layer. Drizzle 2 T of the oil, the lemon juice, oregano, garlic and salt over it. Flip the chicken several times to coat it. (Meanwhile, start the asparagus and the couscous.)
In a large heavy skillet over medium heat, add the remaining oil. When the pan is hot, cook the chicken on the first side for 4 to 5 minutes until it is just starting to brown. Flip the chicken and partially cover the pan. reduce the heat to medium-low, and continue cooking the chicken for 4-5 more minutes until it is just cooked through. Transfer the chicken to a cutting board and cut it into strips to serve it.
AS A SUBSCRIBER YOU’LL RECEIVE EACH WEEK:
A Weekly menu plan with five family-tested, healthy, delicious and quick DINNER RECIPES THAT TAKE 30 MINUTES OR LESS TO PREPARE
An ORGANIZED GROCERY LIST so you can grocery shop just once per week
A SEARCHABLE DATABASE where you can customize your weekly dinner plan
Your own personal RECIPE BOX where you can save your family’s favorites 30 minute meals
A newsletter with USEFUL TIPS for easier mealtimes, snacks and lunches
NUTRITIONAL INFORMATION for each family dinner recipe to help you take charge of your health
One Copy of the Cookbook
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