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Healthy Salads and Hearty Soups Breakfasts & Brunches, Breads, And Cooking FRESHwith THE OLD FARMER’S ALMANAC Quick & Easy Meals n More Tha 160 Recipes! Healthy Salads and Hearty Soups p. 12 Hearty Vegetable 22 To-Die-For Pasta Desserts p. 88 p. 106 Breakfasts & Brunches, Breads, and More! p. 2, p. 94 00_cover.indd 2 6/17/14 10:47 AM Cooking FRESHwith THE OLD FARMER’S ALMANAC Quick & Easy Meals More Than 160 Recipes! Healthy Salads and Hearty Soups p. 12 Hearty Vegetable 22 To-Die-For Pasta Desserts p. 88 p. 106 Breakfasts & Brunches, Breads, and More! 0 14021 01213 3 p. 2, p. 94 $9.99 U.S./CAN. 00_cover.indd 2 6/27/14 3:08 PM Cooking FRESHwith THE OLD FARMER’S ALMANAC Quick & Easy Meals More Than 160 Recipes! Healthy Salads and Hearty Soups p. 12 Hearty Vegetable 22 To-Die-For Pasta Desserts p. 88 p. 106 2015 Issue: Display until 4/7/15 Breakfasts & Brunches, 55 Breads, and More! 0 71486 02353 1 p. 2, p. 94 $9.99 U.S./CAN. 00_cover.indd 1 6/17/14 10:48 AM Cooking FRESHwith THE OLD FARMER’S ALMANAC Quick & Easy Meals More Than 160 Recipes! Healthy Salads and Hearty Soups p. 12 Hearty Vegetable 22 To-Die-For Pasta Desserts p. 88 p. 106 2015 Issue: Display until 4/7/15 Breakfasts & Brunches, 55 Breads, and More! 0 71486 02353 1 p. 2, p. 94 $9.99 U.S./CAN. 00_cover.indd 1 6/25/14 3:56 PM Cooking FRESH 116 with The Old Farmer’s Almanac Publisher: Sherin Pierce Editor: Janice Stillman Art director: Colleen Quinnell Copy editor: Jack Burnett Editorial staff: Mare-Anne Jarvela, Sarah Perreault, Heidi Stonehill, Amy Nieskens, Tim Clark Cover photo: Becky Luigart-Stayner Full-page recipe photographs: Becky Luigart-Stayner Food stylist: Ana Kelly Prop stylist: Jan Gautro V.P., new media and production: Paul Belliveau 92 42 Production directors: Susan Gross, David Ziarnowski Production artists: Lucille Rines, Rachel Kipka, Janet Grant Web site: Almanac.com New media editor: Catherine Boeckmann Web designer: Lou Eastman Web design associate: Amy O’Brien E-commerce manager: Alan Henning Programming: Reinvented, Inc. 72 CONSUMER MARKETING MANAGER: Kate McPherson For additional information about this and other publications from The Old Farmer’s Almanac, visit Almanac.com or call 1-800-ALMANAC. Yankee Publishing Inc. P.O. Box 520, 1121 Main Street Dublin, New Hampshire 03444 PRESIDENT: Jamie Trowbridge SENIOR VICE PRESIDENT: Judson D. Hale Sr. VICE PRESIDENTS: Paul Belliveau, Jody Bugbee, Judson D. Hale Jr., Brook Holmberg, Sherin Pierce Copyright © 2014 by Yankee Publishing Inc. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any other informa- tion storage and retrieval system, without the written permission of the publisher. MONTHLY DOWNLOAD US! PIN US! ine M agaz PRINTED IN THE UNITED STATES OF AMERICA Almanac.com/Magazine Pinterest.com/Almanac 0_table of contents.indd 2 5/30/14 12:32 PM CONTENTS 22 2 Breakfast & Brunch Start every day fresh and delicious, with savory quiches and fruit-flled crepes, pancakes, or fritters. 12 Appetizers, Soups, & Salads Turn fresh ingredients into tasty hors d’oeuvres, comforting soups, and healthful salads. 46 Side Dishes Enjoy fresh vegetables from A to Z—asparagus to zucchini—in fun and easy dishes every day. 66 Main Dishes 48 Fix dinner for the family or gather a gang for fresh-ingredient stew, casseroles, pizza, or pasta dishes straight from your kitchen or grill. 94 Breads & Mufns Discover the joys of home-baking breads, mufns, biscuits, scones, and rolls with fresh herbs, berries, and other fruit. 106 Desserts & Beverages Serve up pies, cakes, crisps, cookies, and drinks that 78 keep memories fresh in mind. 128 Reference Get help with substitutions, weight and measure conversions, how to use herbs and spices, and more. 134 Index 98 FOLLOW US! TWEET US! SHOP US! Facebook.com/theoldfarmersalmanac Twitter.com/Almanac Almanac.com/Shop 0_table of contents.indd 3 5/30/14 12:33 PM BREAKFAST & Start every day fresh and delicious, with savory quiches and fruit-filled crepes, pancakes, or fritters. 1_breakfast_brunch.indd 2 2/20/14 9:37 AM BREAKFAST & BRUNCH Mexican Quiche ....................................................... 4 Italian Quiche ........................................................... 4 Broccoli and Mushroom Quiche ........................... 6 Scrambled Eggs With Creamed Spinach ................ 6 Crabmeat Omelet ..................................................... 6 Apple Fritters ............................................................ 7 Granola With Sunfower Seeds ............................... 7 Blueberry Pancakes .................................................. 7 Berry Crepes With Grand Marnier Syrup ............ 8 Basic Crepes ............................................................. 10 Asparagus and Shrimp Crepes ...............................10 Parsnip Griddle Cakes .............................................11 Fruit Salad With Pineapple Sage ........................... 11 COOKING FRESH WITH THE OLD FARMER’S ALMANAC 3 1_breakfast_brunch.indd 3 2/20/14 9:38 AM BREAKFAST & BRUNCH Mexican Quiche 1 ⁄2 cup grated cheddar cheese PARSLEY TIP 1 unbaked 9-inch piecrust (see recipe, page 111) Parsley comes in curly 1 tablespoon vegetable oil and Italian, or flatleaf, 1 small onion, chopped types. They can be 1 small green bell pepper, chopped used interchangeably 2 cloves garlic, minced in recipes, although 1 small tomato, diced some cooks prefer the 7 black olives, pitted and sliced slightly sweeter taste 1⁄2 cup corn of the Italian type. 2 teaspoons chili powder 1 teaspoon cumin 1⁄2 teaspoon dried oregano salt and pepper, to taste 6 eggs Italian Quiche 1 pint whipping cream sour cream and picante sauce, for garnish 1⁄2 cup sliced black olives 3⁄4 cup peeled, seeded, and chopped ■ Preheat the oven to 350°F. Italian plum tomatoes ■ Sprinkle the cheese onto the piecrust. 1 tablespoon chopped fresh parsley ■ In a skillet, heat the oil and sauté the onion, green 1 teaspoon all-purpose flour pepper, garlic, tomato, olives, and corn until tender. salt and pepper, to taste Add the chili powder, cumin, oregano, and salt and pinch of dried oregano pepper and stir to blend. 1⁄2 cup grated Romano or Parmesan cheese ■ Spread the vegetables over the cheese in the 1⁄2 cup grated fontina cheese piecrust. 8 ounces salami or other Italian sandwich meat, ■ In a separate bowl, beat the eggs until frothy, add thinly sliced and cut into strips the cream, and beat to blend. 3 eggs ■ Pour the egg mixture over the vegetables and bake 11⁄2 cups cream for 1 hour and 10 minutes, or until the eggs are frm 1 unbaked 9-inch piecrust (see recipe, page 111) in the center. Let stand for 10 minutes. ■ Garnish with dollops of sour cream mixed with ■ Preheat the oven to 375°F. picante sauce. ■ In a large bowl, combine the frst nine ingredients Makes 6 to 8 servings. and stir to blend. ■ In a separate bowl, beat the eggs and cream together. CHILI VS. CHILE ■ Pour the egg mixture into the large bowl and stir “Chili” is a prepared to blend. dish usually made ■ Pour into the piecrust and bake for 25 to 30 with “chili powder.” minutes, or until a toothpick inserted into the center A “chile” is a hot comes out clean. Let stand for 10 minutes before pepper that is red or serving. green, fresh or dried. Makes 6 to 8 servings. 4 COOKING FRESH WITH THE OLD FARMER’S ALMANAC 1_breakfast_brunch.indd 4 4/16/14 2:08 PM Mexican Quiche NAME OF COOKBOOK 5 1_breakfast_brunch.indd 5 4/16/14 2:09 PM BREAKFAST & BRUNCH ■ Pour the eggs into the saucepan and cook gently. Broccoli and Mushroom Quiche As the eggs thicken on the bottom and sides, stir and scrape the saucepan constantly with a wooden spoon. 11⁄4 cups chopped broccoli Continue until the eggs are thick but still moist, about 3 eggs 15 minutes. Add more salt and pepper, if desired. 3⁄4 cup light cream or milk ■ Spoon the eggs onto warm plates and add a dollop 1⁄8 teaspoon salt of the spinach mixture to each portion. 11⁄2 cups shredded Monterey Jack cheese Makes 4 servings. 1 cup sautéed sliced mushrooms 1 unbaked 9-inch piecrust (see recipe, page 111) paprika ■ Preheat the oven to 350°F. ■ Bring a small pot of water to a boil and cook Crabmeat Omelet the broccoli for 5 minutes. Drain the broccoli, plunge Filling: it into ice water to stop the cooking process, then 2 tablespoons crabmeat drain again well. 2 to 3 drops fresh lemon juice ■ In a bowl, beat the eggs, cream, and salt. Stir in the broccoli, cheese, and mushrooms. Pour into the Egg mixture: piecrust. Sprinkle with paprika. 3 eggs ■ Bake for 50 to 60 minutes, or until a toothpick 1 teaspoon milk inserted into the center comes out clean. Let stand for salt and pepper, to taste 10 minutes before serving. 1 tablespoon chopped fresh cilantro Makes 6 servings. 1 tablespoon chopped fresh parsley 1 tablespoon butter For filling: ■ In a small bowl, combine the crabmeat and lemon Scrambled Eggs With juice. Mix to blend and set aside. Creamed Spinach For egg mixture: ■ In a separate bowl, combine the eggs with the milk 8 tablespoons (1 stick) unsalted butter, divided and beat until foamy. Add the salt and pepper and 1⁄4 pound spinach, stemmed and shredded beat to blend. Add the cilantro and parsley and stir. 1 tablespoon heavy cream ■ In a skillet over medium heat, melt the butter. 12 eggs When the foaming subsides, pour the egg mixture salt and pepper, to taste into the skillet. As the eggs set, use a spatula to lif the frm portions and allow the liquid egg to make ■ Melt a tablespoon of butter in a large saucepan. contact with the skillet and cook. Continue to free the Add the spinach and cook over low heat for 3 to 5 edges of the omelet, tilting the skillet until the omelet minutes, or until the spinach is wilted and the liquid can slide.
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