Blog
{giveaway} Simple Pleasures Cookbook by @CorneliaGuest (Ends Friday, 6/22)
Photos provided by CorneliaGuest.com
I had the pleasure of personally meeting Cornelia Guest at Bloomingdale's in Downtown Chicago for an exclusive shopping event showcasing her line of animal free and eco-friendly handbags, hosted by Yellow Tractor. 
If you know fashion, you may recognize the "Guest" name, and you would be correct. Cornelia Guest is the daughter of American fashion icon, CZ Guest and polo champion Winston Frederick Churchill Guest.
Cornelia has used her life in the limelight to support her love for animals as being a part of the Human Society of New York.
In 2009, Cornelia founded "Cornelia Guest Events" and "Cornelia Guest Cookies', catering to high-end charity events showcasing her vegan dishes. On June 12, 2012, her book Simple Pleasures: Healthy Seasonal Cooking & Easy Entertaining (Weinstein Books) hit the shelves and has had raving reviews from modern icons like Badgley Mischka.
Recipe Exerpt:
Zucchini Blossoms Stuffed with Amaranth
By Cornelia Guest,
Author of Cornelia Guest's Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining
Serves 4
Total time: 45 minutes
Zucchini blossoms are so beautiful. This is so easy to make, and your friends will be very impressed. You can make the stuffing the day before so you can enjoy your friends, stuff the blossoms and have a great lunch. Amaranth is a gooey grain that works well as a stuffing. I serve this dish with iced tea with mint or a crisp white wine. Fresh tomatoes go well with the squash blossoms.
3 cups amaranth
1 medium onion
3 tablespoons olive oil, divided
2 zucchini
1 small eggplant (you want to end up with 1-1/2 cups after its is cooked)
1 garlic clove
4 large blossoms per serving
1 tablespoon finely chopped parsley
1. Bring 3 cups of water to a boil and add amaranth. Simmer and cook until water is absorbed, approximately 20 to 25 minutes.
2. Quarter the onion and cook in 1 tablespoon olive oil for 30 minutes over medium heat until caramelized.
3. Dice zucchini and sauté in 1 tablespoon olive oil until soft, approximately 5 to 7 minutes.
4. Dice eggplant and garlic and sauté in 1 tablespoon olive oil for 10 minutes.
5. Mix the cooked vegetables with the amaranth and add parsley. Fill the squash blossoms with the mixture. Serve at room temperature.
The above is an excerpt from the book Cornelia Guest's Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining by Cornelia Guest. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.
© 2012 Cornelia Guest, author of Cornelia Guest's Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining
Author Bio
Cornelia Guest, author of Cornelia Guest's Simple Pleasures: Healthy Seasonal Cooking and Easy Entertaining, is an activist, philanthropist, and businesswoman. In 2009, she founded Cornelia Guest Events and Cornelia Guest Cookies, catering charity and entertainment events with healthy, delicious vegan food. She is launching her own line of animal-friendly handbags, wallets, and dog accessories made with a vegan alternative to leather. She lives in New York.
For more information please visit http://www.corneliaguest.com, and follow the author on Facebook and Twitter
Enter below to win a free copy of Cornelia Guest's Book, Simple Pleasures:
To enter:
COMMENT ON THIS POST: Give us a tip on stress-free entertaining
SUBSCRIBE: Subscribe to the Momma Cuisine Show channel
LIKE: Momma Cuisine on Facebook
Rules:
Valid to US Residents only
One entry per person
Contest ends on Friday, 6/22 12 a.m. CST
18 and over
GIVEAWAY SPONSORED BY CORNELIAGUEST.COM
Photo Gallery
Comments