FoodLove's newsletter for 8/11/16 View this email in your browser ( Share ( Tweet ( Pin ( Forward ( Crack open those books, FoodLover! It's not time to go back to school just yet but it's always time to browse some great cookbooks. As I've mentioned before, I'm not much of a recipe follower but I love looking through cookbooks to get new ideas, and today I'm going to share some of my current favorites with you. Serving Up the Harvest by Andrea Chesman ( This is the first veggie-centric cookbook I ever purchased and I bought it the year of my very first CSA back in 2005 because I needed help! Back then, although I loved my veggies, I still ate a very average American diet with meat as the star of every meal and veggies as the side kick. That arrangement doesn't fly when you have to consume a massive amount of veggies so I needed to find some new ideas. This book was great because it follows the seasons and provides recipes for the veggies you're most likely to encounter as the weeks progress. Most recipes are pretty simple using common ingredients and accessible techniques but result in new and interesting flavors. The Forest Feast by Erin Gleeson ( This is a fun book to look through because much of it is hand written and illustrated with the authors watercolor graphics. It focuses on food for a gathering, much of which you probably wouldn't make on an average weeknight, but I love that so many of her ingredient combinations are unique and fun. She also happens to do something I love to do when I'm not sure what flavors I want: make a dish based on color. Focusing on finding ingredients all in one color is likely to lead you to ingredients you might not otherwise combine, and it looks really fun! Meatless from the kitchens of Martha Stewart Living ( This book is a typical Martha Stewart publication: solid recipes, gorgeous photos and great, clean design. A real pleasure to use. You'll find recipes that feel familiar but explore a new flavor or texture. If you're interested in eating more veggies, particularly as the focus of a meal, this is a great book to begin with. The Oh She Glows Cookbook by Angela Liddon ( This book is simply lovely. Every recipe is so thoughtfully created and tested, is full of flavor and texture, and everything is healthy. All the recipes in this book are vegan (containing no animal derived ingredients) but the author has managed to create satisfyingly meaty dishes as well as wonderfully creamy and decant dishes, all without any meat or dairy. I've even followed one of the recipes, the lentil loaf, precisely as written and it came out fantastic. Thug Kitchen, The Official Cookbook ( This book is a hoot! Be warned, it is not suitable for kids as it uses a LOT of profanity but it serves up one big fat helping of delicious vegan yumminess with a giant side of sassy attitude! If you're new to vegan food this is actually a great place to start because the ingredients are well explained with extra pages addressing some common questions like what kind of oil is healthiest but most of the recipes are totally crave-worthy.

Here’s this week’s CSA run down, week #8:

Carrots Kale Tomatoes Onions Squash Potatoes Peppers Celery: This week's newbie and one of the very few veggies I used to dislike, but it was this spindly deep green celery from the farm that turned me around! This stuff is so fresh and crisp and delicious. Celery is most often found in a supporting role added to tuna and potato salads, as part of mirepoix ( , the classic veggie flavor base for soups and stocks, and of course topped with peanut butter and raisins. But have you tried it as the star of a recipe? Well, give this sautéed celery ( dish a try.

Thanks, friend, for reading. Head on over to our blog ( to join the conversation and please share ( with all the FoodLovers you know! Hi! I'm Tonianne, food evangelist and creator of FoodLove. That's me happy as can be, cooking for friends on a camping trip, and sharing wonderful conversation about – yup, you guessed it! – food. Thanks for reading and I hope you enjoy the conversation, too. PHOTO CREDIT: D. SHEA

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