What’s for dinner tonight? You’ll find a year’s-worth of ideas inside this inspiring volume of 365 recipes, including recipes for soups, salads, desserts, and one pot, vegetable, and healthy dishes.
From the best-selling Williams Sonoma Of The Day series, comes a compilation of 365 favorite recipes, ranging from soups, salads, desserts, and one pot, vegetable, and healthy dishes. Find inspiration for cooking any day of the year in this indispensable collection. This colorful, calendar-style cookbook offers ideas to match any season, occasion, or mood. Organized by date, this book can be used as a guide to eating seasonally throughout the year. Stunning photographs and a colorful graphic design add visual appeal to the enticing cookbook.
serves 4 ½ cup (2 oz/60 g) hulled pumpkin seeds 2 cups (2 oz/60 g) packed cilantro leaves 5 Tbsp (3 f l oz/80 ml) olive oil, plus more for greasing 3 Tbsp fresh lime juice 1 clove garlic ½ serrano chile, seeded Salt and freshly ground pepper 4 boneless, skinless chicken breast halves, about 6 oz (185 g) each Preheat the oven to 350°F (180°C). Spread the pumpkin seeds on a baking sheet and toast until fragrant and just golden, 8–10 minutes. In a food processor, purée the toasted pumpkin seeds, cilantro, 4 Tbsp (2 fl oz/60 ml) of the oil, the lime juice, garlic, chile, ¼ tsp salt, and ¼ cup (2 fl oz/60 ml) water until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Prepare a grill for direct-heat cooking over medium-high heat, and oil the rack. Brush the chicken on both sides with the remaining 1 Tbsp oil and season with salt and pepper. Grill, turning once, until cooked through, 12–13 minutes. Transfer the chicken to warmed plates, spoon the pesto on top, and serve.