Trisha's Table: My Feel-Good Favorites for a Balanced Life
Format: PDF / Kindle (mobi) / ePub
NEW YORK TIMES BESTSELLER
Country music superstar, Food Network standout, and bestselling cookbook author Trisha Yearwood shows how delicious foods and wholesome dishes are part of the same balanced lifestyle.
Trisha Yearwood is as much a force in the kitchen as she is on stage. But after years of enjoying decadent Southern comfort food, her culinary philosophy is evolving. As Trisha says, “I have adopted an 80/20 rule: 80 percent of the time I make good choices; 20 percent of the time I let myself splurge a little.”
Whether surprisingly virtuous or just a little bit sinful, the recipes in Trisha’s Table all bring that unmistakable authenticity you’ve come to love from Trisha. You’ll find brand-new dishes emblematic of the variety and balance Trisha champions. They skimp on anything but flavor, including dairy-free Angel Hair Pasta with Avocado Pesto, low-calorie Billie’s Houdini Chicken Salad, vegetarian Smashed Sweet Pea Burgers, and tasty, high-protein Edamame Parmesan, alongside too-good-to-give-up family favorites, such as Slow Cooker Georgia Pulled-Pork Barbecue, Chicken Tortilla Casserole, Snappy Pear-Cranberry Crumble, and Chocolate Chip Cookie Dough Balls.
Trisha wants to feed her loved ones—and yours, too—food that tastes good and food that’s good for you. So pull up a seat at Trisha’s Table and dig in!
pieces � cup grated Parmesan cheese Salt and freshly ground black pepper In a large stockpot over medium heat, heat the oil until shimmering, about 2 minutes. Add the chorizo and heat through, 5 to 7 minutes. Add the stock, potatoes, onion, and garlic. Simmer for 20 to 25 minutes, or until the potatoes are fork tender. Reduce the heat to low, add the kale, and cover. Cook until the kale wilts, 7 to 10 minutes. Uncover, add the Parmesan cheese, and heat through for about 5 more minutes.
I make the dairy-free version of Tomato Bisque with Homemade Croutons for my husband (one of his favorite winter meals!), he’s not putting any cholesterol in his body. That helps me sleep better at night! After losing my dad to complications from diabetes and my mom to cancer and turning fifty myself, I had to really take a hard look at what I want my future to look like. I believe that although we can’t control everything that happens to our bodies, we have the opportunity to control a lot more
plane with me. There will be twelve of us. Is that okay?” My answer was, “Sure, honey! Love ya! Bye!” I hung up and looked over at Karri, who was lying by the pool slathered in tanning oil just like me, and said, “Oh my! [Okay, what I really said isn’t printable!] We have four hours to get dinner on the table and look fabulous!” I never would have made it without Karri! She told me about this easy steak marinade she liked to make, and off to the store we went. The steaks had only a couple of
and won! She strongly believes that an immune-boosting plant-based diet is a big part of keeping herself healthy, and I couldn’t agree more. The challenge sometimes is finding dishes that are strictly plant based, without sacrificing great flavor. But Benita’s really good at that balance, and this pasta fazola is the perfect example. To make this dish “Benita-approved,” use egg-free noodles and don’t add the Romano cheese at the end like I do. SERVES 4 8 cups vegetable stock 12 ounces elbow
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