Recipe & Special Offer
Dear Friend,
I want you to have this delicious recipe from my eBook, SHOP. COOK. EAT. because I want you to cook more. Why? Because it’s one of the best things you and I can do for ourselves and those we love, to boost our immune system and protect us from disease, including Covid-19. (Plus, we’ll look great in our clothes ;-)
I don’t hear our leaders encouraging us to cook, exercise, practice stress strategies, and connect with those we love more, the things that make us healthy and purposeful. So, my friend, I encourage you to try this recipe today and take your veggies to the next level. The vegetables in this dish become unctuously sweet, and buttery, without the butter or sugar.
PLUS
I have a special offer for you below. If you are having financial difficulties, and can’t afford my eBook, SHOP. COOK. EAT. for $19.99, I want you to have it for free, as my gift to you and your family during this trying time. Just follow the link below, but first, try the recipe :-)
Gourmet French Veggies
Recipe From Shop. Cook. Eat
Serves 4-5
What You’ll Need
carrots, 3 large, peeled and cleaned, sliced into 1⁄4 inch
lengths on the bias (angled)
heirloom fingerling potatoes, 10 – 11 small
red onions, 1 large, halved then sliced into slivers
garlic, 3 cloves, chopped
vegetable or chicken stock, 1/2 cup
olive oil, extra virgin, expeller (cold) pressed, to taste
thyme, 1 tablespoon fresh , or 1 teaspoon dried
salt & pepper to taste
To Prepare
1 Heat a large stainless steel skillet to medium (you can use a
nonstick as well). Drizzle with oil and drop in the onions. Cook for 2
minutes, stirring often.
2 Then add the carrots, potatoes, garlic and seasonings, cook 2
more minutes, and add the vegetable stock. Stir, turn heat to low
and cover.
3 Cook for 15-20 minutes, checking and stirring often. Cook until
veggies are fork tender, then remove lid, turn heat to medium high
and cook until browned (caramelized) and almost all the liquid is
evaporated. Salt & pepper to taste. Serve warm with a final drizzle of
olive oil. Bon Appetit!
Serving Suggestions
For the best flavor, serve these veggies in summer and fall, when
they’re in season. Get creative and add your favorite root vegetables.
Jacques Pepin serves variations of this with his famous Beef
Bourguignon (see recipe p. 72). You can also try it with fish, chicken,
lamb, or as a main dish.
This is the perfect time to learn to shop, cook, and eat healthy!
The healthiest people in the world cook their own food, most of the time. But don’t worry, you don’t have to be a gourmet. Studies show, the more you cook, the healthier you could be. And we’re talking simple meals like popping open a can of wild salmon to create a Nicoise salad that includes seasonal greens, warm potatoes, and olives, drizzled with a mustardy vinaigrette, or chicken fajitas with fresh, creamy guacamole.
Get Peter’s ebook, Shop, Cook, Eat, for $19.99.
Includes:
27 delicious, seasonal recipes in full color
Skirt Steak over Garden Greens with Tahini p. 93
Chicken Fajitas with Homemade Guacamole p. 83
Spring Greens with Garlic, Lime, Cilantro Dressing p. 75
Shopping, cooking, and prep tips to make cooking easier
How to choose the healthiest foods, wherever you are
The answers to eating healthier are here. Plus, the best local and seasonal foods; farm to table dishes; and the difference between conventional and sustainable eating. Basically, you’ll learn to do what the healthiest people do; Shop for, Cook, and Eat Real Food
Take a food journey with Peter as he shares 23 years of his experience as a nutritionist, blended with his parental quest to help his 3 children eat healthy in what can be an unhealthy world.
