Welcome to Cookbook Club! We are diving in to Six Seasons, a huge tome of recipes from “the vegetable whisperer,” chef Joshua McFadden, with Martha Holmberg. We talk about our favorite go-tos from the book, whether a chef-written cookbook is harder to cook from and we touch on the controversy surrounding McFadden.
Resources shared in this episode:

Six Seasons
Joshua McFadden
Community supported agriculture
A recap of the controversy over Joshua McFadden

Recipes we talked about in this episode:

Carrot pie in a pecan crust (Page 297)
Parsnip, date and hazelnut loaf cake with Meyer lemon glaze (Page 361)
Raw asparagus salad with breadcrumbs, walnuts and mint (Page 73)
Couscous with English peas, apricots and lamb meatballs (Page 88)
Braised beef with lots and lots of onions (Page 356)
Beet slaw with pistachios and raisins (Page 133)
Celery salad with dates, almonds and parmigiano (Page 145)
The kale salad that started it all (Page 309)
Kale sauce with any noodle (Page 312)
Grilled radishes with dates, apples and radish tops (Page 115)
Roasted beets, avocado and sunflower seeds (Page 134)
Grilled eggplant with tomatoes, torn croutons and lots of herbs (Page 236)
Tomato, melon and hot chile salad with burrata (Page 265)
Israeli-spiced tomatoes, yogurt sauce and chickpeas (Page 266)
Raw Brussels sprouts with lemon, anchovy, walnuts and pecorino (Page 284)
Farro and roasted carrot salad with apricots, pistachios and whipped feta (Page 290)

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