Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert

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  • Baked oatmeal

  • Shredded beet salad

    • eliza on January 30, 2021

      There are several variations and a tahini dressing recipe on this page. I made a simple salad with shredded carrots, golden beets, and cilantro. I changed the tahini dressing, subbing hot water for the oil, otherwise followed the recipe. The dressing was a great complement to the salad, and the result was delicious. This keeps fairly well for a few days in the fridge.

  • Rhubarb muffins

    • eliza on January 02, 2014

      My favourite rhubarb muffin. Made it many times and it's easy, quite healthy, and good.

  • Strawberry spinach salad

    • eliza on August 03, 2016

      A great salad when strawberries and spinach are in season. I made the two seed dressing option and kept it simple with none of the topping options. Excellent and refreshing.

  • Two-seed dressing

    • eliza on August 03, 2016

      Made this for the strawberry spinach salad. Excellent.

  • Ethiopian lentil bowl

    • Locavore on October 17, 2015

      This was yummy. I only soaked the lentils for about 5 minutes while I chopped the onion and garlic. I threw all the spices and lentils and water and tomato paste in at the same time.

  • Pumpkin sausage pasta

    • cedarmakesthings on November 18, 2014

      Loved this. It was super easy and the flavors went together well. Next time I will make a bit more sauce.

  • Sweet and sour Swiss chard

    • excurvatus on July 26, 2019

      This is definitely a great and unique Swiss chard preparation, but it's a challenge to know what to pair it with or it turns into a dinner that requires a lot of work. I omit the cranberries.

  • Potato soup

    • excurvatus on July 26, 2019

      Simple, but this is what I want in a potato soup, when early fall is coming on.

  • Autumn vegetable soup

    • notme on February 24, 2020

      Orzo pasta also works.

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  • ISBN 10 0836192966
  • ISBN 13 9780836192964
  • Linked ISBNs
  • Published Jul 01 2005
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Herald Press
  • Imprint Herald Press

Publishers Text

Not so long ago most fresh food on North American tables came from home gardens and local farmers markets. Today, the average item of food travels more than a thousand miles before it lands on our tables. It’s a remarkable technological accomplishment, but has not proven to be healthy for our communities, our land or us. Through stories and simple "whole foods" recipes, Mary Beth Lind and Cathleen Hockman-Wert explore how the food we put on our tables impacts our local and global neighbors. They show the importance of eating local, seasonal food—and fairly traded food—and invite readers to make choices that offer security and health for our communities, for the land, for body and spirit. Simply in Season offers a starting point encouraging you to feed both your body and spirit with nutritious food and challenging ideas about the world around you. Woven throughout the recipe pages of each season are writings, tidbits of information to reflect upon while the onions saute, the soup boils, or the bread bakes.

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