The Rodale Whole Foods Cookbook
Farmer’s markets, groceries, and natural foods stores today offer a wealth of wholesome ingredients that even a decade ago were considered unfamiliar and exotic. From quinoa to spelt flour to agave nectar and shiitake mushrooms, natural whole foods like these have come into their own as the cornerstone of a healthy, varied diet. Packed with information for purchasing, storing, and serving the full spectrum of whole foods, The Rodale Whole Foods Cookbook is a comprehensive kitchen resource for contemporary cooks.
Based on the classic work with over 100,000 copies sold, this exhaustively revised edition contains nearly 1,400 recipes—more than one-third of them brand new—and updated guidelines for making the most of fresh meats, produce, and pantry essentials, soup to nuts. Here’s all you need to know to make spectacular soups, stews, salads, baked goods, and more, using whole foods. You’ll find dozens of casseroles (many of which can be made ahead and frozen for no-fuss weeknight meals), quick-and-easy sautés, plenty of meatless main courses, and crowd-pleasing favorites for casual get togethers. Best of all, these recipes are naturally healthful, showcasing the versatility of wholesome whole grains, natural sweeteners, seasonal fruits and vegetables, and other fresh, unprocessed foods in all their delicious variety.
Also included are valuable primers on such essential kitchen topics as making stock; putting up jams and preserves; baking yeast breads; choosing cookware; sprouting seeds; making yogurt; and canning vegetables with helpful charts and glossaries on herbs and spices, cheeses, sea vegetables, seasonal produce, roasting meat and fowl, freezing foods safely, and more.
A trusted, timeless classic thoroughly updated for the way we cook today, The Rodale Whole Foods Cookbook is sure to become an indispensable resource for health-conscious cooks.
Sweet and Tangy Turkey Breast
Adapted from The Rodale Whole Foods Cookbook
1/3 cup lemon juice
1/3 cup honey
2 tablespoons brown mustard
1 bone-in turkey breast (5 1/2 pounds)
Prep Day: In a measuring cup, whisk together the lemon juice, honey, and mustard. Cut the turkey breast in half. Remove the breast meat, with skin on, in one piece, from each half. (Also remove the small chunks of turkey on the underside.) Place the breast halves and chunks of turkey in a freezer bag and pour the marinade over them. Freeze.
Serve Day: Thaw. Preheat the broiler. Pour the marinade off the turkey into a small saucepan and simmer over medium heat for 5 minutes. Set aside.
Place the turkey skin-side down on a broiler pan and broil 6 inches from the heat for 10 minutes. Turn over and cook for 5 more minutes. Lower the pan a notch and broil for 5 minutes longer, or until the turkey is cooked through. If not done, turn over and cook for 5 more minutes. (It does not matter if the skin burns.)
Rewarm the marinade. Remove any burned skin from the turkey. Slice the turkey across the grain into thin slices. Serve with the marinade for spooning over it.