I received an email a couple of weeks ago offering me a copy of Terry Walters’ new book, Clean Food. Now, I can count on one hand the times I’ve actually accepted the offers of free stuff that land in my inbox, but the premise of this book – cooking with fresh, seasonal, sustainably grown foods – is so obviously in line with the way I like to cook and eat that I gladly agreed to a copy.
What’s not so obvious about this book is that the recipes are vegan, yet they are so simple and enticing they should appeal to anyone who wants to eat better. I’ve really enjoyed leafing through the pages for inspiration, and I’m sure I’ll turn to Clean Food often as the seasons change and I’m in search of new ways to serve fresh local produce.
My only complaint – and it’s a small one – is that there are no photos, but hopefully my photos of Terry’s delicious green bean and fingerling potato dish with a lemon and dill dressing will give you an idea of what this book is all about.
As you can see, we didn’t eat this bean and potato dish as part of a vegan meal (instead serving it alongside wedges of heirloom tomato from Kimball’s Fruit Farm and crackly-skinned Poulet Rouge from Pat’s Pastured), but the book aims to reach a broad audience and inspire people, meat-eaters or not, to include whole, fresh foods, simply prepared and with clean flavors, into their diets.
This is an idea I can get behind.