December 1st Giveaway
Here's a chance to win the perfect gift for a food loving friend or family member.
As our year of seasonal recipes draws to a close Sung and I have produced
the entire year as a set of 12 folded gift cards. Each 5" x 7" card has the
original illustration on the front and the full recipe + nutritional benefits
on the back. They all come together with matching white envelopes.
So, they can be sent as cards, kept as a recipe book of sorts or even framed
and enjoyed in the kitchen.
Here's what you have to do. Pick a month and share a simple recipe using the
basic ingredients that are in season.
I can't wait to receive some truly international ideas and the winner will
be randomly picked next Tuesday December 8th.
Here's a chance to win the perfect gift for a food loving friend or family member.
As our year of seasonal recipes draws to a close Sung and I have produced
the entire year as a set of 12 folded gift cards. Each 5" x 7" card has the
original illustration on the front and the full recipe + nutritional benefits
on the back. They all come together with matching white envelopes.
So, they can be sent as cards, kept as a recipe book of sorts or even framed
and enjoyed in the kitchen.
Here's what you have to do. Pick a month and share a simple recipe using the
basic ingredients that are in season.
I can't wait to receive some truly international ideas and the winner will
be randomly picked next Tuesday December 8th.
wow, these are fantastic. so many friends of mine would love to get them as gifts!
ReplyDeletea favorite seasonal recipe:
poached cranberries in simple syrup served with maple mousse cake.
That rainbow chard is so beautiful!
ReplyDeleteThese recipes are so cool and such a great gift! I love how the colors pop in the chard.
ReplyDeleteIn Georgia, apart from the fall harvest, my favorite month is April for the Beets. Beet Soup: Beets ( Sweet Scallions in pan with Olive Oil until translucent) Chicken Stock, Lemon and Creme Fraiche, a shot of Vodka and BLEND! Voila, delicious!
I'll pick December, and share the Florida Christmas Cookies I made last year as gifts, adopted from http://foodforpoems.blogspot.com/2009/12/florida-christmas-cookies.html
ReplyDeleteOkay September for me. In New York that is when okra is in season and I want to pickle it to have it year round! Sooo.... all you need is garlic, fresh hot peppers, lots of okra whole, dill seeds, cider vinegar, water and pickling salt. Boil the vinegar water and salt and poor over the vegetables and spices that have been divided up into different mason jars. Seal the jars and let them sit in a dark place for 3 weeks. Open and enjoy!
ReplyDeleteMy fav for fall is pumpkin chocolate chip cookies. They're not a hard cookie, but soft and a bit cake-like. So yummy and always a hit!
ReplyDeleteIngredients: canned pumpkin, eggs, vanilla, vegetable oil, nutmeg, cinnamon, baking soda, baking powder, sugar, salt, four and milk chocolate chips!
Instructions: Combine pumpkin, eggs, vanilla, veg oil, nutmeg, cinnamon, baking soda, baking powder, sugar and salt and mix well. Add flour and mix to combine. Stir in chocolate chips. Drop dough onto ungreased cookie sheets and bake at 350 for 15 minutes. Devour!
I love roasted butternut squash soup with apples! It's so warming soup with the weather now getting cold.
ReplyDeleteIngredients: peeled and seeded butternut squash, russet potatoes, brown sugar, chicken stock, granny smith apples, creme fresh, butter.
Instructions: Cover the butternut squash with brown sugar and roast at 400 until soft. Core, peel, and slice the apples; melt butter in pan and suate the apples until soft. Peel the potatoes and cube; boil until soft. Once the apples, potatoes, and squash are all soft, heat the stock and place the now cooked food in the pot. Using an immersion blender, blend the ingredients. Serve with a dollop of creme fresh.
These are so cute. I would love to share this with my students! Seasonal recipes...hm...gingerbread anything in the winter, pumpkin muffins, dark applesauce cake, chili, squash soup...
ReplyDeleteLove it!
ReplyDeleteThis is not really a recipe with seasonal ingredients, but I love making pot bread: mix up flour, water, yeast, and salt the night before, let it rise, and bake in a big heavy pre-heated pot for a beautiful loaf with a nice crunchy crust. Best for winter with a nice hearty stew!
I love October and chicken apple chili!
ReplyDeletelorijones04@msn.com
Gorgeous!!! I love this giveaway and January.. summer in Sydney, Australia.. it's BBQ time!
ReplyDeleteLove a good greek salad!
Throw into a big bowl... chopped up ripe Roma tomatoes + lebanese cucumber + some finely slice red onion + kalamata olives + cubes of fetta cheese + drissle of olive oil over the top = Super yummy!!! :)
my recipe is for august. chop carrots, sweet potatoes and zucchini, cut fresh peas finely, and braize them in a stainless steel saute pan in olive oil with a tiny bit of water added. i add curry powder to taste, but they are just as lovely au naturel.
ReplyDeleteNovember and the cranberry-port sorbet I found on The Bitten Word!
ReplyDeletehttp://www.thebittenword.com/thebittenword/2010/11/thanksgiving-2010-cranberry-port-sorbet.html
Here in the great southern land that is australia - i have been going smoothie mad! summer smoothies! and afternoon mocktails!
ReplyDeletebreakfast: strawberries, paw paw, banana, a BIG handful of fresh mint straight from the garden, bonsoy et voila! (sometimes a handful of dates or dried apricots)
aternoon in the sun: ice, ginger, apple cider, mint leaves, strawberries and BLEND! (dash of vodka if so desire)
Fall - November
ReplyDeletePersimmon caprese - sliced fuyu persimmons, burata, balsamic syrup(I simmer down my own), and basil.
YUMMY!
I'm voting for hot n' hazy August--the best month to keep the oven OFF!
ReplyDeleteI say let's dice some fresh tomatoes and cucumbers, throw in some dill, some feta, maybe a few olives, sprinkle it all with olive oil, add a dash of lemon juice, and pair it with chunks of bread or pita.
(And, of course, a chilly glass of Pinot Grigio.)
Can you tell I'm already ready for summertime?
My seasonal recipe is for the month of April - Easter. Peanut butter, marshmallows, and chow mein noodles -- butter up your hands and shape a glob into a nest -- then drop three M&Ms into each nest.
ReplyDeleteIt's really the only recipe I make seasonally, without fail, every year!
For October/November/December (anytime in the Fall season!) but probably November as this could be a fantastic vegetarian main dish for Thanksgiving: Greek Leek, Winter Squash & Spinach Pie -- http://thebakingbird.blogspot.com/2010/12/greek-leek-winter-squash-spinach-pie.html
ReplyDeleteSimilar to Spanikopita but a thousand times better because it has pumpkin!
Beautiful illustrations!!!
I love frozen bananas dipped in chocolate. In California, those are always in season!
ReplyDeletei love food and i love these cards!!
ReplyDeletei'll pick my birthday month, october and give the recipe for gluten free pumpkin pancakes, as mentioned on my blog-
http://hellholediaries.blogspot.com/2010/10/thing-1-and-thing-2.html