Here's a recipe from our upcoming book Animal, Vegetable, Miracle: A Year of Food Life. Come to our Meet and Greet this Saturday, January 26th at 1pm to learn a little about the first book, your fellow book club members and to talk about the titles for the coming year. We'll discuss Animal, Vegetable, Miracle on Saturday, February 23rd at 1pm.
Barbara Kingsolver's book Animal, Vegetable, Miracle is a fresh and vibrant narrative about one family's quest to live a single year off of what they can grow or buy from local farmer's markets. It is written in a diary-like format and combines Kingsolver's prose with food facts written by her husband, Steven Hopp, and recipes and nutrition information provided by her daughter, Camille Kingsolver.
Here is one of the Seasonal Winter Recipes provided in the book:
2 medium sweet potatoesCut sweet potatoes into chunks, cook in steamer basket or microwave until soft, then mash. Chop and sauté garlic and onion in a large skillet. Add spices and sweet potato, mix well, adding a little water if it’s too sticky. Turn burner very low to keep warm without burning.
1/2 onion
1 clove garlic
1 tbsp oregano
1 tbsp basil
1 tsp cumin
chile powder to taste
olive oil for sauté
4 flour tortillasPreheat oven to 400. Oil a large baking sheet, spread tortillas on it to lightly oil one side, then spread filling on half of each. Top with slices of Brie and shredded chard, then fold tortillas to close (oiled side out). Bake until browned and crisp (about 15 min.), cut into wedges for serving.
4 oz. Brie or other medium soft cheese
2-3 leaves Swiss Chard
(or other greens)
For more recipes visit http://www.animalvegetablemiracle.com.
