by: The Cooking Light Editors

“Choosing the season’s best foods for taste and freshness alone is reason enough to cook seasonally,” The Cooking Light Editors. I love to go to the farmers market and get fresh in season produce as it makes my dishes taste amazing.

Cooking Light Cooking Through the Seasons focuses on what to cook when. I’m not sure about you but I don’t always know what is in season when I am at the grocery store. A lot of our produce is trucked in here in the United States and we are able to get almost every type of produce or fruit year round. While I enjoy this sometimes I just want to eat what is produced locally and in season. I know I have been counting down the weeks until our local farmers market opens. The recipes in this cookbook show you how to maximize what is in season to have the best meals.

Chicken Scaloppine with Sugar Snap Pea, Asparagus, and Lemon Salad

I am always looking for new ways to make chicken and I have never made a chicken scalolppine so I decided to try this recipe. The recipe was very easy to follow. Most of the ingredients were already in my pantry and fridge.

I did have to improvise a steamer for the sugar snap peas and asparagus but it was easy. To make a steamer I put a metal mesh strainer into a large pot, then added an inch of water to the bottom of the pot. Once the water was simmering I put the sugar snap peas and asparagus in the strainer and put the lid on the pot to steam them. It worked really well.

The overall dish was delicious and had a very bright taste with the lemon. I will definitely make this again as its a really tasty meal that is inexpensive to make.

Garlic-herb Roasted Rack of Lamb

I was trying to decided what to make for Easter dinner when I saw this recipe. It has been years since I have cooked lamb at home and this recipe seemed very simple to make.

I had to go to Fresh Market (a smaller more specialty grocery store with an amazing meat counter) to find the rack of lamb. It was more expensive than I thought it would be around $30 for just the rack of lamb, since this was for a holiday meal I didn’t mind spending the money.

The dish was easy to make with very little hands on time required. Mine didn’t come out looking like the picture in the cookbook, however, looks can be deceiving and this tasted fantastic. I served the lamb with some roasted red potatoes, French style green beans and cheddar garlic biscuits. Next time I am looking for a nicer meal for when we have guests I will make the lamb again.

Cooking seasonally is a great way to take advantage of the full flavor of fruits and vegetables. I love to get the freshest produce from the farmers market and most of the time its cheaper than the supermarket.

Cooking Light Cooking Through the Seasons showcases the best of each season with easy to make flavorful recipes. The cookbook will be your friend throughout the year.