Keepers Cookbook Giveaway!
Remember a couple of weeks ago when I posted the Corn and Jalapeño recipe from the new Keepers cookbook? Well, one of the authors (Caroline Campion) liked it so much that she offered to give away a copy of her new book to an OPPer! How exciting is that?
I got a chance to check out the book and it’s pretty awesome. The writing is funny, the recipes are easy-peasy, and their tips are super helpful – like a quick 101 on roasting vegetables and advice on using alcohol in dishes that kiddies will be eating. Oh, and Chef Daniel Boulud gave them a shout out on the back of the book. I don’t really need to say more.
Here’s a sampling of my favorite recipes: Baby Potatoes with Lemon, Dill, and Cracked Pepper (page 190), Kale Salad with Pomegranate and Pumpkin Seeds (page 215), and Chimichurri Sauce (page 222). I want to mention to the hard-core veg heads that there are some meat recipes in here. But the recipes are so simple and fresh that you can modify them pretty quick and make them all veg.
To enter to win, follow OPP on Twitter and tell me your favorite tried-and-true recipe (your “keeper”) or leave it in the comments below. I’ll choose a winner at the end of the week!
This contest is closed. Dani B is the winner!
Feel free to keep the comments coming though – I am getting so many new ideas.
24 Comments
Blaine Arin
September 3, 2013What an awesome concept for a book! I love finding out what others cook up on a regular basis.
My keeper? An ever-versatile and delicious meal that’s lovingly known as the Green Bowl!
From the bottom up, it starts with any whole grain (sweet brown rice or quinoa are my faves) + crumbled nori + steamed veggies (kale, broccoli, bok choy, you name it) + gomasio + my favorite ponzu dressing that goes smashingly with the veggies (tamari + lemon + mirin).
It’s really a template to get lots of veggies in on a night that I don’t have much time or inclination to think about what’s for dinner. It’s pretty much comfort food for me and has been in my rotation for years now 🙂
Jessica
September 3, 2013Blaine, YUM! I make this often too. Excited to try your tamari + lemon + mirin dressing.
Brandy
September 3, 2013My “keeper” is Cincinnati lentil chili. It’s spicy, sweet, and absolutely delicious! The whole house smells amazing when I make it and I always double the recipe because I could eat it for days. Making my first batch of the season this Sunday. I’m so glad fall is upon us and I can once again make my favorite recipe 🙂
Jessica
September 3, 2013As a girl from Ohio…Cincinnati-style chili is the jam! I have never made it with lentils. Awesome idea.
hilary
September 3, 2013This is so fantastic! Who doesn’t love a funny and gorgeous cookbook with great recipes!
My “keeper” is my go to arugula, beet salad with avocado and candied walnuts. Seriously so simple and so easy to throw together but always tastes so good. The sweet beets and nuts really balance out the bitter greens making it so delicious!
Jessica
September 3, 2013Hilary, I love pretty much anything with arugula and avocado! This is for sure a keeper.
Melanie
September 5, 2013My go to recipe is a pasta sauce –marinara with sausage and fennel over whatever pasta I have around. Very simple to make, but hearty and delicious. Got it from Cooks Illustrated originally.
Jessica
September 5, 2013Melanie, spaghetti is always my go-to too. Always a winner!
Janet
September 5, 2013While I have piles of standbys–stir fries, or roasted veggies, most often–finding premade whole wheat pizza dough in my supermarket has made quick and healthy pizzas a matter of minutes, particularly since I often have left over roasted veggies. They are in the deli counter, and I ask for them frozen, so I can keep a ball or 2 in my freezer for a week or 2 until I need a fast dinner. I thaw, roll them really thin, pop on pasta sauce or pesto, any veggie combo that strikes my fancy, and whatever bits of cheese are in the fridge. Fast kid pleasers for sure.
Jessica
September 5, 2013Janet, this is genius! Roasted veggie pizza can do no wrong. Thanks for sharing.
Dee
September 6, 2013My go to is a nicoise salad. It can be as simple or as complicated as you want, is quick, healthy and beautiful. Add a protein and use whatever calls your name at the farmer’s market, beets? baby cukes? sweet corn? all of it – you get the idea.
This looks like a lovely cookbook. Love the blog.
Jessica
September 6, 2013Dee! So crazy you say this – I am doing an a planty niçoise for the site in two weeks. It’s the best, isn’t? Sweet corn is my sweetest. Thanks for sharing your recipe.
Barb
September 6, 2013My keeper is a Ginger-Carrot Salad that I make just about every week. (I even bought a new food processor so I could make bigger batches!) The salad has grated carrots, ginger, cilantro, citrus juices (lemon, line, orange – a mix of whatever is on hand) and zests, and a little maple syrup to balance the tang. I use this as a side dish, as a condiment on sandwiches , and as a topper for brown rice.
I love the sound of the Keepers cookbook. I’m always looing for new ways to use every last bit of my veggies.
Jessica
September 6, 2013Barb, this sounds freaking delicious! I love making carrot salad – but never thought of throwing it on top of rice. For sure doing this with my next batch. Thanks for the tip.
Mary Dooley
September 6, 2013Here’s a great soup recipe. Boil any kind of veggies, single or a mix, for a few minutes in either water or veggie broth. Add a hanful of edamame and a rinsed can of canellini beans. Simmer for a few minutes. Blend with an immersion blender until smooth. Now add another handful of edamame and some more rinsed canellini beans and leave them whole. A little salt, a lot of black pepper, and a few squeezes of fresh lemon juice and you have a thick, nutty, earthy filling fall soup.
Jessica
September 6, 2013Mary, yum! It’s like hummus soup. Delicious!
Kathleen Cooper
September 6, 2013My cauliflower salad with bacon, lettuce, parmason, green onion and a little bit of sugar each layer is to die for. Just build all this in layers, cover overnight and serve. Serves 6
Jessica
September 6, 2013Thanks Kathleen!
Dani Beutell
September 7, 2013My “keeper” is one that my mom taught me and I make any time I have a lot of company coming over! It’s a tofu vegetable lasagna that is honestly the best Italian dish I’ve had and everyone’s shocked when I tell them it’s tofu-based!
Jessica
September 7, 2013Dani, um, YUM. Would love this recipe.
Angie McGuire
September 9, 2013My go-to recipe is also the first dinner I ever made for my now husband: Pork Piccata (with lemon, olives, capers). I’ve also since made it with chicken and fish. And it pairs beautifully (and easily!) with just about any side dishes.
Jessica
September 9, 2013Angie, that is so sweet! Thanks for sharing.
Valerie
September 10, 2013My keeper is a quick and easy quinoa and black bean salad with avocado, corn, tomatoes…..and any other veggies I feel like throwing in the mix! It’s great with a hit of siracha or hot peppers, or tossed with my homemade cilantro/lime vinaigrette. I make a huge batch of it and can eat it all week for lunch. Great hot or cold and a great dish to pass!
Jessica
September 10, 2013Valerie, lime/cilantro vinaigrette?! YUM.