recipes

The Plant CollectiveTwo terrific cookbooks share the spotlight on this week's show, and they are both integral parts of the culinary world's social conscience.  First up is The Plant Collective, 50 plant-based holiday recipes curated by Fairfield's own Emily Rose Shaw.  The ebook will be available beginning December 1, and proceeds will benefit The Edible Schoolyard Project established more than 20 years ago by the iconic chef Alice Waters.  

I am very excited as Emily has chosen KRUU and Great Taste as the spot to publicly unveil the cover of the book and discuss the details of the project.  As soon as the URL for the book is live I'll add it to this post so you can order copies for holiday gifts.

 

Carrot Soup

Kathy DuBois, GT's former co-host, assumed command in the GBS kitchen during Tuesday evening's LIVE Great Taste show.  On last week's Great Taste I spoke with Deborah Madison, and on the LIVE show Kathy, along with her assistant Christi Welsh, used recipes from several of Deborah's books to make carrot soup with spicy butter, baked ricotta, zucchini with mint and other herbs, and a roasted beet salad.  Many of the ingredients were picked or dug from the Sustainable Living Department's student garden within a few hours of showtime.  

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