By Lisa M. Comento

The creative culinary mind behind the blog Savory Simple, Jennifer Farley, came out with her first cookbook fall of 2016 titled, “The Gourmet Kitchen.” Jennifer’s concept is to inspire fellow home cooks to create gourmet dishes in the comforts of their own home. She accomplishes this effortlessly throughout the cookbook along with her stunning photography skills.

In preparation to write this review, I had trouble deciding which dishes to make first. I loved the variety of options and how the dishes are separated by type. Whether you are in the mood for a salad, pork or seafood you can fulfill your craving.

I love to find recipes with ingredients that are easy to bring to work. I made Jennifer’s Citrus-Marinated Beet Salad with Goat Cheese and Pistachios over lunch and it was delicious. The hint of citrus from the orange and lemon used for marinating the beets is refreshing on the palate.

For those who know Jennifer, she has a sharp wit. She shares a background story or tips for each recipe. Her great humor is woven throughout each story.

If there was ever such thing as a “spirit fruit,” mine would be squash! Squash are considered fruits even though most of us associate them with vegetables.

Jennifer’s side dishes double as ideal small dinners or turn them into a tapas meal. The Baked Acorn Squash with Garlic-Yogurt sauce is easy enough for any cooking level. Garlic is known for its ability to strengthen the immune system to help fight off colds. I add a little extra since I also love how it enhances a dish.

Avocados are also packed with healthy benefits and are staples in my fridge. The Sweet Potato, Apple and Avocado Salad combine three healthy ingredients that work well together. I prefer making my own salad dressings and enjoyed the tartness of the fresh squeezed lime juice and olive oil over the sweet apples and sweet potatoes.

The Pistachio-Crusted Pork Tenderloin with Cherry Rhubarb Compote was as delicious as it sounds. I loved how the savory flavor and aroma of the fresh thyme turned out after roasting on the pork tenderloin. The crunchiness of the pistachios then dipping a bit of compote onto each bite was heavenly. Since cherries were not available when I shopped for the ingredients, I used strawberries instead. I would have preferred the cherries and plan to make it again with her exact compote recipe.

“The Gourmet Kitchen” is packed with innovative recipes will become favorites that you’ll enjoy preparing and serving time and time again. Now go buy a copy for yourself and for a fellow food-loving friend!