Jun 25, 2009
02:59 PM
Table Talk

Taking advantage of the bounty

Jamie Oliver has a lot going on these days.

Besides being a TV chef, restaurateur, culinary product developer and school lunch advocate, he also has published 10 very popular cookbooks. One of the most recent has become a favorite of mine. Based on the companion TV series of the same name, “Jamie at Home: Cook Your Way to the Good Life” is a gorgeous picture-filled book chock full of delicious recipes he created and cooked in either his cozy country-home kitchen or with ingredients from his vegetable garden. He celebrates the fruits and vegetables he has raised in his precious spare time. Oliver writes as he speaks, so it helps to get in his frame of mind when recreating his recipes — a glug of oil here, a bit of boshing about there.

If you are lucky enough to have your own vegetable plot, then this book is going to be right up your alley. If not, then use the farmers’ market or your favorite grocer for inspiration. Beautiful zucchini carbonara is a case in point. Now flourishing at the local farmers’ markets, zucchini has a thousand and one uses. But this decadent pasta puts a rich spin on the usual zucchini and orzo salad, or grilled zucchini slices.

Want to try? Be sure to check my blog tomorrow for Oliver's beautiful zucchini carbonara recipe.

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