Thompson, a certified integrative nutrition health coach and stay-at-home mom, offers a garden-to-table cookbook that celebrates the art of the homemade meal.
The author notes that, long ago, her Italian grandparents would send her father outside to pick dandelions for dinner; similarly, she involves her own children in the growing, harvesting, and cooking of their family meals. In this vibrant cookbook, she shares tried and true family recipes that focus on herbs and vegetables from her garden. After she discovered that most members of her family suffered from gluten intolerances, she started to explore cuisines from other cultures; as a result, all of the recipes here may be made gluten free. Readers should note, however, that some don’t include serving sizes, as the author says that she’s accustomed to adjusting the ingredients based on the size of the group for which she’s cooking. It’s obvious when reading the recipes how she got her nickname, the “Pepper Queen,” as she has a clear penchant for hot peppers, and readers who enjoy spicy food will get a lot out of this book. It also features tips that even advanced cooks may find helpful; for example, she shares her personal salt-mix recipe (three parts gray sea salt and one part Himalayan pink salt) as well as a simple note to store rice in the refrigerator. Her recipes focus on the quality of their fresh ingredients rather than on their quantity, and although she mentions many specific brands, she notes that she hasn’t received compensation from any of them; they’re simply her favorites. High-quality color photographs by the author accompany the text, including images of vegetable blossoms. Thompson also includes a list of resources that include where to procure some of the more obscure brands in the text.
A collection of recipes that are as fresh and delicious as vegetables pulled directly from the garden.