BOOK WE LOVE: Apron Anxiety

Apron Anxiety: My Messy Affairs In and Out of the Kitchen by Alyssa Shelasky (Three Rivers Press).

Alyssa Shelasky is the New York editor for Grub Street at New York magazine, and is the creator of the blog Apron Anxiety. She wrote this witty, heartwarming, and entertaining book about her tumultuous relationship with a famous chef, and how she conquered her kitchen fears. Shelasky writes, "Alas, I am sorry to admit that I have had many pleasures that far exceeded even the most celestial meal. It's just that those pleasures didn't change my life. Something else did-something sweet, savory, salty... and oftentimes unattractive, overcooked, and underseasoned. The truth is I was accidentally anchored by the apron" (2). Shelasky is a free spirit with a glamorous New York City lifestyle full of glitzy parties and hot sex when she meets Chef, a career-obsessed but charming man who she ends up following to Washington, D.C. In the move, Shelasky leaves her career, support network, and busy social life, and intense loneliness sets in as Chef spends much of his time at the restaurant or on the road. In her unexpected free time, she decides to boot her kitchen phobia with a scrumptious, homemade mac 'n' cheese and arugula salad. The book is part memoir, part cookbook, and beautifully written. It is an honest account of one woman's journey to finding herself and discovering happiness in an unexpected place: the kitchen.

Clearly, I like a delicious romance story with a sprinkling of recipes. I also recommend this book.

Food Inspiration

Poached egg with Hollandaise sauce on toast, roasted Parmesan garlic peppers and asparagus with caramelized onions ~ Strawberry, grapefruit and cumber salad (with balsamic vinegar and olive oil)

Homemade Pad Thai topped with fresh lime, bean sprouts and crushed peanuts

Fresh ingredients make the difference

Lobster with corn on the cob, butter sauce, baked potato and homemade coleslaw

Summer Food Lovin'

  (Above) June's local strawberries! (Below) Baby garlic, scapes, mint and basil from the garden

 Freshly shucked peas

 A delicious salad with pear vinegar, goat cheese, basil, mint, apples and spicy pecans.

Summery wine paired with a garden-fresh meal.

What have I been up to? Making the most of fresh summer produce! If you are trying to get back into shape for bikini season, there's nothing better than eating a diet low in processed junk. I am lucky to live in the mountains of Vermont with a large backyard garden and access to multiple farmers' markets within a 20-mile radius. The abundance of local produce is one of my favorite things about summer. I encourage you to grow your own food and to seek out the farmers markets near you. If you live in the city and don't have a backyard, plant container gardens. There's nothing better than an herb garden in your kitchen. When I lived in Prague, I made sure to have a couple potted herb plants handy. Being green is good for the Earth, your health, and your waistline!

To get started, here's a simple recipe using rainbow chard.

You'll Need:
1 bunch of rainbow chard, chopped
Bragg's Liquid Amino
1 Baby garlic bulb (milder than full-grown garlic)
2 Garlic scapes
1-2 handfuls of peanuts
1/2 tsp. fresh ginger (or to taste)
Salt and pepper to taste
Olive oil

Sautee garlic and peanuts in olive oil until golden. Add the garlic scapes, chopped chard and cook the chard down. Add fresh ginger and Bragg's Liquid Amino or soy sauce to taste. Sprinkle with salt and pepper and enjoy!

BOOK WE LOVE: Fresh From the Farmers' Market

Fresh From the Farmers' Market: Year-Round Recipes for the Pick of the Crop by Janet Fletcher (Chronicle Books).

The farmers' market has become a vital social activity for many. It's a meeting place and community-strengthening tradition. The market is a wonderful place to buy the highest quality, freshest, local produce, free-range eggs and meat, and scrumptious baked goods.

Fresh from the Farmers' Market is a celebration of this important market. Fletcher shares what is available seasonally, and includes recipes for delectable dishes such as a blackberry macaroon torte, sweet pea and green garlic soup, turkey soup with root vegetables, and fresh fig galettes. Part market guidebook, part cookbook, it also includes food selection and storage tips, and spectacular photography. These recipes are generally quick and easy, and star vegetables and fruits (less of a focus on meat makes it great for vegetarians). A gem for anyone who wants to eat more fresh, local produce, but perhaps needs a little guidance while hopping on the locavore bandwagon.