My theory has always been simple is always better. Especially when cooking. That’s one of the many reasons I love the new cookbook, Fresh Made Simple. This lovely little cookbook (set to release October 20, 2015) written by Lauren Stein and illustrated by Katie Eberts is a very unique way to present simple recipes to families looking for healthy meals that are easy to prepare. A creative collaboration that took them a little over a year to complete. Lauren Stein, who was a journalist before having two little ones and spending lots of time creating wholesome recipes in her Boston kitchen.Fresh Made Simple offers the home cook a wonderful spin on fresh ingredients. This book is ideal for the person who loves using fresh, local ingredients. Do you love shopping at the local farmers market? This cookbook would be right up your alley. Roughly 75 simple recipes with beautiful illustrations, rather than typed instructions are easy to follow. It’s a very creative way to show flavorful recipes using seasonal ingredients. Whether it is an Asparagus Avocado Salad with diced apples or homemade oatmeal using pure maple syrup, you are sure to be pleased with the recipes. This cookbook would make a wonderful gift for anyone who loves supporting local farms, artisans and farmers markets. Also, fabulous for vegetarians. Lauren Stein and Katie Eberts have definitely created a very unique cookbook, perfect for any home cook. Beautifully laid out and organized well. Each illustration guides you through the recipe to make tasty and healthy meals, snacks and salads. Most of the time, the ingredients are things you’ll likely already have in the house. If you do need to shop, many ingredients can be easily obtained in your local grocery store. Again, your local farmers market is a great source for seasonal ingredients. This time of year pecans are being harvested in North Carolina and readily available. I always store nuts sealed up in a Ziploc bag placed in the freezer. This keeps them fresh all year round.
While this cookbook is not intended as a kids’ book. The recipes are so easy to follow that children could easily recreate them without having to read text. This is a wonderful way to get kids in the kitchen helping with meal preparation.
I tried out the Granola recipe on page 86 & 87. The recipe calls for macadamia nuts but, since walnuts and maple syrup go hand in hand, I opted to use those. Maple syrup is something I always have on hand. This granola recipe is crunchy, sweet and salty, all mixed into one bite. It is great just by itself, but put in on top of Greek yogurt, vanilla ice cream or even into my streusel topping for my farmhouse blueberry muffins. YUM!
- 1 cup old-fashioned rolled oats
- 1/4 cup pure maple syrup (dark)
- 1 teaspoon pure vanilla extract
- 1 tablespoon canola oil
- 1/3 cup sweetened coconut flakes
- 1/3 cup walnuts, roughly chopped
- pinch of kosher salt
- Place the ingredients in a medium bowl. Mix together with your hands or a rubber spatula.
- Spread on a half sheet pan lined with parchment. Bake in a preheated 300 F degree oven for about 25 minutes or until lightly golden brown. Let cool. Store in a airtight container.