Cookbook Club Month #15 is here and I couldn’t be more excited. Six Seasons, A New Way with Vegetables is EPIC.
Here’s the deal if you’re new to cookbook club… each month I announce the cookbook of the month and then we can buy it, borrow it, check it out from the library and cook! Cook by yourself, invite your friends over, host your own cookbook club with the assigned book, whatever floats your boat. The idea is for us all to cook recipes from the same book in the same month. Pick one or two or three recipes. Whatever you can manage! THEN… for one of my Instagram Live posts we’ll cook a recipe from the cookbook together and you guys can tune in, share your own pics from the recipes you’ve made, share your friends photos, you name it!!
We can talk in real time about the cookbooks, what we loved about certain recipes, what you have questions about, what worked, what didn’t…. the whole nine yards. And then we do it all over again next month. Fun, right? We get to virtually eat our way through a different cookbook every single month. I’m so jazzed about this idea and I hope you will be too. So let’s get round 15 off the ground! Insta live next Monday is dedicated to this one!
Six Seasons by Joshua McFadden is quite possibly once of my favorite books of all times. He is the chef and owner of one of my favorite restaurants, Ava Gene’s, in Portland, Oregon, and he is a vegetable whisperer. Side note – I’d like to consider myself in the vegetable whisperer family too.
In Six Seasons, his first book which is organized from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter, he tackles pretty much every vegetable under the sun. Each chapter starts with recipes featuring raw vegetables at the start of their season. As weeks progress, he ups the ante with grilling and steaming, then moves on to sautés, pan roasts, braises, and stews. He packs so much flavor into these 225 recipes that you’ll never be at a loss for what to cook ever again! Basically, bottom line, it’s brilliant. And we all need a little more vegetable action in our lives.
OMG AND THERE IS SO MUCH MORE!! Wait till you see these recipes. They are SO up our collective alley here on WGC!
Cauliflower Ragu. YES PLEASE.
Roasted Mushrooms Gemolata Style – genius
The most epic Kale Salad that I had at his restaurant and wanted to order 10 more.
Corn and tomato salad with torn croutons – ON BRAND.
Israeli-Spiced Tomatoes yogurt sauce – hell yes.
And the list goes on. Too many good recipes to name!
Here’s the link to the book on Amazon – Six Seasons – if you want to have it delivered or go grab it from your local bookstore or library! I’m starting to cook my way through it this week!! Feel free to leave any comments here if you have questions.
PS…. when you make something from the book, if you post it on insta use the hashtag #WGCcookbookclub so we can see!!