More with Less by Jodi Moreno

Jodi Moreno is a trained natural foods chef and award-winning blogger known for keeping food simple. In her third book, More with Less: Whole Food Cooking Made Irresistibly Simple, she creates bold, satisfying flavors using only whole food ingredients. The 130 recipes in this title are approachable and utilize easy techniques while requiring 10 ingredients or less!

While the dishes in this beautifully photographed book are approachable and easy to recreate in any kitchen, they are still stunning and at home on the table for friends, family and guests. Thai peanut sweet potato skins, Deviled Brussels sprout salad and Eggplant rolls stuffed with macadamia ricotta and roasted tomato pesto are examples of dishes that will impress. The book is veg-heavy with a chapter on seafood recipes and Jodi’s food is so gorgeous and delicious you will not miss the animal proteins at all.

Our   takes you behind the cover of this title and highlights the following dishes in our   feature:

 

Special thanks to the publisher for offering five copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on October 13th, 2018.

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79 Comments

  • Kristjudy  on  August 20, 2018

    Tomato shallot garlic confit

  • Kristjudy  on  August 20, 2018

    The Swiss diamond sauté pan.

  • DFed  on  August 20, 2018

    The dukkah recipes – I love dukkah!

  • MiMi60  on  August 20, 2018

    Garlic + lemon marinated artichokes with quinoa pilaf

  • DFed  on  August 20, 2018

    I just got a new gas stove so I'd love a double burner griddle too!

  • MiMi60  on  August 20, 2018

    XD NONSTICK FRY PAN WITH LID 8" (20CM)

  • jenniebakes  on  August 20, 2018

    I know it's the first one but kale and olive pesto – I have this book from the library and I actually already have it on my list for fall when I get some kale again!

  • jmay42066  on  August 20, 2018

    Stuffed acorn squash

  • jmay42066  on  August 20, 2018

    6.9 QT. ROUND CASSEROLE RED | CAST IRON

  • cora429  on  August 20, 2018

    I'd make the almond-crusted fish tacos with quick pickled chilies + avocado mash

  • cora429  on  August 20, 2018

    And the 8" chef's knife, since my husband will need one while he's away for work.

  • lauriesk  on  August 20, 2018

    Roasted tomato pesto

  • lauriesk  on  August 20, 2018

    I would like to try the Swiss Diamond non-stick crepe pan.

  • verorenee  on  August 20, 2018

    strawberry almond milk

  • KarenGlad  on  August 21, 2018

    Chocolate chia milk

  • jr0717  on  August 21, 2018

    The mushroom powder

  • sarahawker  on  August 21, 2018

    Thai peanut sweet potato skins

  • sarahawker  on  August 21, 2018

    8.9 QT. OVAL CASSEROLE BLUE | CAST IRON

  • Lmocooks  on  August 21, 2018

    Cauliflower hazelnut soup with fried sage

  • Lmocooks  on  August 21, 2018

    Any Swiss Diamond Wok would be great

  • kmn4  on  August 21, 2018

    Banana + oat + cardamom pancakes

  • kmn4  on  August 21, 2018

    8.9 Qt. Oval Casserole Blue | Cast Iron

  • sgump  on  August 21, 2018

    The deviled Brussels sprout salad sounds neat!

  • mlanthie  on  August 21, 2018

    Flourless chocolate blood orange cake

  • janv  on  August 21, 2018

    Lemongrass chile satay

  • janv  on  August 21, 2018

    XD NONSTICK WOK WITH LID & TEMPURA RACK 14"

  • lean1  on  August 21, 2018

    Roasted tomato pesto would be the first thing I would make!

  • thecharlah  on  August 21, 2018

    Carrot top harissa

  • ccav  on  August 21, 2018

    Savory crispy lentils + pepitas!

  • lgroom  on  August 22, 2018

    Roasted tomato pesto

  • vinochic  on  August 22, 2018

    Eggplant rolls stuffed with macadamia ricotta + roasted tomato pesto

  • Ziggy7  on  August 22, 2018

    Thai peanut sweet potato skins

  • Ziggy7  on  August 22, 2018

    Would love to try any of the woks

  • mduncan  on  August 23, 2018

    Miso oats with scallions and sesame oil

  • mpdeb98  on  August 23, 2018

    Cucumber noodle pad Thai

  • Siegal  on  August 23, 2018

    I will make garlic chips

  • eliza  on  August 23, 2018

    Green curry fish stew.

  • LSanders  on  August 24, 2018

    Roasted tomato pesto

  • DJCross  on  August 24, 2018

    DJCross
    It's too hard to pick one.

  • ravensfan  on  August 24, 2018

    French lentil + squash stew with caraway + crispy kale

  • trudys_person  on  August 24, 2018

    I'd like to try Ginger + wine-poached pears with pine nut crumble – sounds delicious!

  • cheftina888  on  August 24, 2018

    french lentil and the cucumber noodle pad thai . I love that this version of the pad thai will be a low carb dish

  • t.t  on  August 24, 2018

    Roasted eggplant salad with tahini noodles + green herb tahini

  • debbiehb  on  August 25, 2018

    Crispy green bean salad with toasted almonds and everyday shallot + mustard vinaigrette

  • Dannausc  on  August 26, 2018

    Mustard miso

  • RickPearson54  on  August 27, 2018

    roasted tomato pesto

  • adayinthelifeofjennay  on  August 27, 2018

    definitely the Rainbow garden salad with eggplant + cherry tomatoes + zucchini + arugula + quinoa!! I love a good salad!

  • LKrishnan81  on  August 29, 2018

    Carrot top harissa!

  • AlisonL  on  August 30, 2018

    The Thai Peanut Sweet Potato Skins!

  • rosalee  on  August 31, 2018

    Dandelion + almond pesto!

  • Steben  on  September 1, 2018

    Chocolate chia milk

  • agoodreid  on  September 1, 2018

    Cheese, sheeps and/or goats milk…I'm sure is very savoury

  • Laura1  on  September 1, 2018

    roasted tomato pesto

  • Shelley.b  on  September 1, 2018

    Roasted tomato pesto

  • kennethjohngilmour  on  September 4, 2018

    I'd begin with the ginger scallion sauce found on page 37 from "More with Less: Whole Food Cooking Made Irresistibly Simple" by Jodi Moreno

  • fbrunetti  on  September 4, 2018

    White bean soup with cumin seed + lemon + crispy sprout leaves

  • Sfgordon  on  September 5, 2018

    Quick zucchini kimchi sounds great.

  • LaurenE  on  September 6, 2018

    Stuffed acorn squash

  • RSW  on  September 8, 2018

    Quick zucchini kimchi

  • choppergirl  on  September 8, 2018

    Quick kale kimchi

  • Brancica  on  September 10, 2018

    I’d try the nectarine recipe

  • EmilyR  on  September 11, 2018

    Roasted eggplant salad with tahini noodles + green herb tahini

  • ket06e  on  September 12, 2018

    rainbow garden salad

  • auntietina  on  September 15, 2018

    Quick kale kimchi

  • sequoia55  on  September 17, 2018

    Thai Peanut Sweet Potato Skins!

  • lindaeatsherbooks  on  September 17, 2018

    I would like to try making the Stuffed delicata squash.

  • KarenDel  on  September 19, 2018

    Piri piri sauce

  • KarenDel  on  September 19, 2018

    I think I may have entered my name wrong on the Google+ option 🙁 it is
    Karen Delaney

  • stephanieyee  on  September 22, 2018

    homemade puffed rice cereal

  • jemans  on  September 23, 2018

    dandelion and almond pesto sounds amazing!

  • orchidlady01  on  September 24, 2018

    Cauliflower "grits" with crispy shiitakes + spinach

  • antpantsii  on  September 24, 2018

    Tarragon salsa verde!

  • banba1  on  September 24, 2018

    Crispy curried sweet potato chips

  • MamaEnki  on  September 25, 2018

    Green Curry Fish Stew

  • eatysmith  on  September 27, 2018

    Roasted tomato pesto!

  • kbiggs  on  October 3, 2018

    Stuffed sweet potatoes

  • tennyogirl  on  October 3, 2018

    Thai peanut sweet potato skins

  • Mariarosa  on  October 5, 2018

    Savory crispy lentils + pepitas

  • lynnmpearce  on  October 6, 2018

    Crispy green bean salad with toasted almonds and everyday shallot + mustard vinaigrette because I have fresh beans in the fridge right now!

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