New Cookbooks Inspire Fall Menus

The following article is excerpted from Healthy Aging® Magazine. To see more recipes and continue reading this article and more like it, subscribe to Healthy Aging® Magazine, the lifestyle magazine that is all about following your passion and what you can do rather than what you can’t.

What is it about the fall season that calls many cooks back into the kitchen? For some reason, this year, we’ve had a late start in some parts of the country. Now, we can play catch up, tap into our inner foodie, and get those cooking juices flowing. Here to inspire you to create some fall magic are four fabulous cookbooks many with ideas for Thanksgiving and the other upcoming holidays …

Paris Picnic Club cookbookParis Picnic Club: More Than 100 Recipes to Savor and Share by Shaheen Peerbhai and Jennie Levitt

Every Friday for a year in a small town tucked into the hillsides south of Paris, Shaheed Peerbhai and Jennie Levitt made a picnic-style meal for their friends. It grew into a sort of clandestine pop-up restaurant, which served much anticipated lunches to 80 guests.

Soon, they moved their picnic club to parks and hidden spots across Paris. Paris Picnic Club: More Than 100 Recipes to Savor and Share is a charmingly illustrated book. The authors offer a collection of their recipes from small plates and tartines to desserts and special drinks. Their menus will inspire you for your next tailgate party, picnic or get together with friends.

A great Thanksgiving side idea is Apple, Fennel and Kohlrabi Salad with Shaved Manchego and Candied Walnuts. Also from the book is Marinated Scallops with Zucchini Avocado for a wonderful first course or main dish.

Apple, Fennel and Kohlrabi Salad with Shaved Manchego and Candied Walnuts
Makes 4 to 6 servings

Candied Walnuts

1/2 cup walnuts, halved
1 to 2 tablespoons honey

Apple Cider Vinaigrette

1/2 tablespoon apple cider vinegar
1/2 tablespoon Dijon mustard
1/4 teaspoon fennel seeds, toasted and ground
1/2 tablespoon honey
3 tablespoons best-quality extra-virgin olive oil
2 fennel bulbs
Granny Smith apples
1 large kohlrabi bulb
1 small package mixed baby lettuce
3 ounces 12-month Manchego, thinly shaved
Sea salt and freshly ground black pepper

Candied Walnuts

Preheat the oven to 350°F.

Place the walnuts in a small bowl and toss to coat lightly with honey, salt, and pepper to taste. Line a baking sheet with parchment paper and spread the walnuts on it. Roast for 10 to 12 minutes, tossing the nuts halfway through to ensure even cooking. Slide the sheet of parchment paper onto a cooling rack and spread the nuts out in a single layer to cool.

Apple Cider Vinaigrette

Combine the vinegar, mustard, fennel seeds, and honey in a small bowl. Add salt, and then slowly whisk in the olive oil until the mixture thickens and takes on a shiny appearance. Add black pepper to taste.

Trim the stalk and fronds of the fennel. You can use them as an aromatic in a Basic Vegetable Stock or Fish Stock. Cut the fennel bulb vertically in half. Scoop out the tough core and discard it. Slice the fennel halves diagonally, making sure to keep the slices as thin as possible. Halve and core the apples, and cut them into thin slices. Remove any knobby bits from the kohlrabi, cut it into quarters, and then into thin slices. If you have a mandoline, it is a lot quicker to get perfectly thin slices of apple, fennel, and kohlrabi.

Add the fennel, apple, and kohlrabi slices, along with the lettuce, half the candied walnuts, and half the Manchego to a large mixing bowl. Toss to coat with the vinaigrette, starting with half and then adding little by little to ensure that you don’t overdress the salad.

Transfer the salad to a vinaigrette-coated serving bowl. Top with the remaining walnuts and Manchego.
Serve immediately.

Reprinted with permission from Paris Picnic Club © 2018 by Shaheen Peerbhai and Jennie Levitt. Published by Sterling Epicure. Illustrations by Jennie Levitt.

Italian Mom cookbook

Italian Moms: Something Old, Something New: 150 Family Recipes by Elisa Costantini

Her second and new book, Italian Moms: Something Old, Something New: 150 Family Recipes is a celebration of the past while honoring the younger generations of Italian-Americans who are reinventing the classic recipes.

Italian mom cookbook

Zucchini and Potato Parmesan makes wonderful holiday side

Three of our favorite recipes from Italian Moms are Broccoli Pancetta Salad, Mozzarella and Spinach Pasta Salad, Zucchini and Potato Parmesan.

Designed for One cookbookDesigned for One: 120 Diabetes-Friendly Dishes Just for You by Nancy S. Hughes

If you’re diabetic and eating on your own, you should avoid the temptation of grabbing something pre-prepared at the supermarket that might not be suitable and instead try one of Nancy Hughes’ recipes designed for one serving. Her recipes in Designed for One ensure that there are no leftovers, like you’d have if the recipe were for two, four, or six servings.

Knife and Fork Turkey-Corn Tortillas are perfect for post-Thanksgiving dinner.

If you are wondering what to do with leftover turkey you might try Knife and Fork Turkey-Corn Tortillas from Designed for One. Although the recipe calls for ground turkey, leftover turkey would work well and would keep you away from Turkey a la King!

Vegetable Cakes cookbookVegetable Cakes: The Most Fun Way to Five A Day! Scrumptious Sweets Where the Veggie is the Star by Ysanne Spevack

Vegetables but not as you know them …

With all the talk about adding more veggies to your diet, have you ever wondered why we don’t include vegetables at the end of the meal, too?

Why aren’t we using vegetables in desserts? They’re as sweet as many fruits, offer incredible flavors and visual appeal, and of course, they serve as a wonderful boost of nutrition, as well.

Vegetable Cakes: The Most Fun Way to Five A Day! Scrumptious Sweets Where the Veggie is the Star is a one-of-a-kind baking book that’s devoted to vegetables and wonderfully original creations that promise deliciousness and also health.

The above article is excerpted from Healthy Aging® Magazine. To see more recipes and continue reading this article and more like it, subscribe to Healthy Aging® Magazine, the lifestyle magazine that is all about following your passion and what you can do rather than what you can’t.

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