Win an Autographed Copy of Radically Simple: Brilliant Flavors with Breathtaking Ease

14 Jul

Radically Simple: Brilliant Flavors with Breathtaking Ease might be most useful in the summer months, so here’s a way for someone to get an autographed copy.

One lucky winner will be randomly chosen on Monday, July 23.  Here’s how you can enter:

1) Comment below letting me know what your favorite summer “go to” recipe or meal is.  If you’d like to share a recipe, so much the better.

2) For an extra entry share this post on Facebook or Twitter and comment letting me know that you have done so.

A few quotes about Radically Simple:

“Chosen as one of the most important cookbooks of the past 25 years.” — Cooking Light Magazine

“Gold’s global palate and talent for distilling a dish’s essentials put her in a Minimal(ist) league of her own.”–Christine Muhlke, New York Times

“Rozanne Gold is the personal trainer of food writers. She wrings stylish, streamlined, fabulous results with inspired combinations.”–Julia Moskin, New York Times

Here are a few recipes for a wonderful summer meal:

Cucumber-Coconut Bisque
This is incredibly refreshing and lasts, surprisingly, up to 5 days in the fridge. Even kids love it. Make sure all the ingredients are icy cold before assembling.

2 large cucumbers, peeled
1 1/2 cups plain Greek yogurt
1/2 cup coconut milk, chilled
4 scallions
1/4 cup chopped fresh mint, plus julienned mint for garnish
1 1/2 teaspoons cumin
2 tablespoons olive oil, plus more for drizzling
1/3 cup finely minced red bell pepper

Cut the cucumbers in half lengthwise and scrape out the seed with a spoon. Cut the flesh into pieces and put in a blender with the yogurt and coconut milk. Sliver the dark green parts of the scallions and set aside for garnish. Chop the white and light green parts and add to the blender with the chopped mint, cumin, and oil. Process for several minutes, until smooth; add salt. Ladle into bowls. Garnish with slivered scallion greens, julienned mint, bell pepper, and a drizzle of oil. Serves 4

Grilled Tuna with Lemony Tahina, Greens & Pomegranate Seeds
This dish is made with both fresh cilantro and ground coriander seed. The first perfumes the fragrant tahina sauce; the latter contributes its aroma to the fish.

1/2 cup tahina
1/3 cup fresh lemon juice
1 medium garlic clove
1/2 cup chopped cilantro
5 tablespoons olive oil
4 thick tuna steaks, 6 ounces each
2 tablespoons ground coriander
1 1/2 teaspoons ground cumin
4 ounces mesclun
1/3 cup pomegranate seeds

Combine the tahina, lemon juice, garlic, and cilantro in a food processor. Process, slowly adding 1/2 to 2/3 cup cold water, until smooth and thick. Add salt and pepper. Drizzle 3 tablespoons of the oil all over the tuna steaks and season with salt. Mix the coriander and cumin on a plate; rub into the fish. Heat a ridged cast-iron grill pan over high heat. Sear the tuna 2 minutes on each side. Keep the tuna very rare. Toss the mesclun with the remaining 2 tablespoons oil. Add salt and divide among 4 plates. Place the tuna on the greens. Pour the tahina sauce over the fish and scatter with the pomegranate seeds. Serves 4

Orange Flower Strawberries & Mint Sugar
While this recipe can be made all year long, it is sensational right now — when berries are at their peak.

2 pints very ripe strawberries, hulled and halved
1/2 teaspoon orange flower water
6 tablespoons granulated sugar
1/4 cup coarsely chopped fresh well-dried mint leaves
1/2 cup crème fraîche
2 tablespoons confectioners’ sugar

Toss the berries with the orange flower water and 1 tablespoon of the granulated sugar. Put the remaining 5 tablespoons granulated sugar and mint in a food processor and process until incorporated. Divide the berried among 4 glasses and sprinkle with the mint sugar. Combine the crème fraîche with the confectioners’ sugar and dollop on top. Serves 4

33 Responses to “Win an Autographed Copy of Radically Simple: Brilliant Flavors with Breathtaking Ease

  1. barbara joy July 14, 2012 at 4:10 pm #

    Rozanne, I am still hopelessly devoted to Your “Cooking 1 2 3” cookbook and as far as favorites – well, that depends on who you ask in my house. My husband LOVES the cookies, but since I’m gluten free I’m always looking for a burger to be interesting. The burger Stuffed with Boursin cheese and topped with balsamic vinegar reduction is good enough to serve to company! It’s a good conversation starter too. You’ve changed the way we all eat and I cook.

  2. Barbara Leckstein July 14, 2012 at 4:25 pm #

    Easiest summer go to is almost all prepared the day before:
    Watermelon Soup
    Hearts of Palm with lemon vinaigrette dressing
    Tuna & Avocado Confit
    Peaches in Champagne

    Recipe for Tuna & Avocado Confit

    2 ripe avocados, peeled and sliced
    arugula or mustard greens

    2 10 ounce sushi grade tuna steaks, 1’ thick
    2 cups extra virgin olive oil
    1 bay leaf
    15 black peppercorns
    1 star anise
    2 cloves
    3 sprigs thyme
    4 cloves garlic
    Kosher salt
    Black Pepper, freshly ground

    Season tuna steaks with salt and pepper. Place in a heatproof container, just large enough to fit steaks in a single layer. Put the next 9 ingredients into a small saucepan over medium heat. Heat until garlic cloves begin to turn golden brown. Pour the hot seasoned oil over the tuna steaks, it should cover the fish. Let stand to cool. Then
    cover with plastic wrap and refrigerate for about 24 hours. To serve, thinly slice the tuna and lay over sliced avocado and bitter greens. Drizzle on some of the seasoned oil.

  3. Karen July 14, 2012 at 10:05 pm #

    Last summer, I couldn’t stop making and eating tomato and watermelon salad. Once I convinced myself that these two COULD work together, I couldn’t get enough of them. No recipe necessary–just chunk up, toss with fresh herbs of any type, add creamy dressing.

  4. Jean July 14, 2012 at 10:58 pm #

    My go-to dish is very simple: Whatever greens are in the fridge, cut up fresh veggies from the CSA delivery, or the Farmer’s Market and either grilled salmon, or grilled chicken or whatever is left over in the fridge.

  5. Kristin Kladstrup July 15, 2012 at 7:05 am #

    I just discovered your cookbook yesterday and made tortellini with yogurt, mint and smoked paprika oil. Wonderful! Can’t wait to try other recipes from the book.

  6. Emily July 15, 2012 at 11:01 am #

    I’ve checked RADICALLY SIMPLE out twice from our library now. It’s been a wonderful source of inspiration as I try to pare things down in my kitchen. I’ve used the carrot soup and ginger recipe more than any other, and love the thinking and feeling behind all the recipes. Very beautifully done.

  7. Ally's Kitchen July 15, 2012 at 2:52 pm #

    Would love to have this w/your John Hancock personalized note in it! Have shared on my FB cooking page, tweeted it, and now here’s an easy summer Boho peasant veggie recipe for you…(link)

    I have Radically Simple and adore it…since I live in 2 homes (SC and CO) I need another…so I’m in to win! 🙂

  8. DEBBIE LOSIER July 15, 2012 at 2:53 pm #


  9. Jodi Smith July 15, 2012 at 2:58 pm #

    My favorite summer go to’s are just watermelon & sweet tea!

    • Jodi Smith July 15, 2012 at 3:00 pm #

      Also sharing on Facebook & Twitter 🙂

  10. Astheart July 15, 2012 at 3:21 pm #

    Fruit, fruit, fruit………
    Here you have one of the most popular summer dishes in the Czech Republic:

    Potato dough dumplings with fruit

    600 g potatoes
    1 egg
    200 g all purpose flour
    pinch of salt
    fruit (apricots, cherries, strawberries, plums, and so on according to your choice)
    sugar, butter, cinnamon or cocoa powder, (cottage cheese) for serving

    1 Boil potatoes in skins and let them cool.
    2 Peel them and grind (or use potato press like when you make mashed potatoes)
    3 Transfer into a bowl and add flour, egg and salt
    4 Mix to make a soft dough. ( Sometimes it needs more flour; depends of the kind of potatoes but add flour carefully as the dough mustn´t be too hard. You can make a test by putting a small piece of dough to boiling water and if it doesn´t fall apart, it´s okay.)
    5 Put the dough on a board and roll it out.
    6 Cut into squares and wrap an apricot (or other fruit) to make closed balls.
    7 In the meantime bring salted water in a big pot to boil.
    8 Put dumplings to boiling water and use a wooden spoon to make sure they are not glued to the bottom.
    9 Boil for 5-8 mins till they start floating on the water surface. Then remove and keep in warm place.
    10 Serve topped with melted butter, icing sugar, cinnamon or cocoa powder. Cottage cheese is great on top as well.

    Enjoy it!

    • Astheart July 15, 2012 at 3:23 pm #

      Sorry for my English. I spotted DEPENDS ON (not of). Sharing on FB!

  11. Kim July 15, 2012 at 5:04 pm #

    I have eggplants producing like crazy in our garden so I have been making your Eggplant with Roasted Peppers and Feta several times a week. Love it!!

  12. veredgy July 15, 2012 at 5:51 pm #

    As one who lives in a hot place ( Israel) I love light meals in the summer.
    Tabuleh is my preffered lunch meal.
    I just mix 1 cup of bulgur soaked ahehad in boiled water with 2 spoons of olive oil. a lot of lemon juice (2 lemons) 2 bunches of choped parsley, 1/2 bunch of chopped mint leaves, a lot of spring onions with thier green leaves, salt and peper. And there you have it.

  13. veredgy July 15, 2012 at 6:02 pm #

    As one who lives in a hot place ( Israel) I love light meals in the summer.
    Tabuleh is my preffered lunch meal.
    I just mix 1 cup of bulgur soaked ahead in boiled water with 2 spoons of olive oil. a lot of lemon juice (2 lemons) 2 bunches of chopped parsley, 1/2 bunch of chopped mint leaves, a lot of spring onions with thier green leaves, salt and peper. And there you have it.

  14. teslaca July 15, 2012 at 6:09 pm #

    I adore all of your cookbooks! A favorite summer meal here is cold sesame rice noodles with lots of vegetables added in.

  15. teslaca July 15, 2012 at 6:10 pm #

    Tweeted about your giveaway

  16. Alicia July 15, 2012 at 8:51 pm #

    I would so love to have your cookbook—it looks great!
    My go2, cheese toast & salad (endless possibilities).

  17. fillupnyclou July 16, 2012 at 11:14 am #

    My go-to recipe – farmer’s omelette, using seasonal summer ingredients from the farmer’s market! (

  18. Dean jones July 16, 2012 at 3:15 pm #

    My go-to Recipe is Olive Oil preserved Tuna from the Can or Jar, Minced Shallots, Minced Italian Parsley, some Julienned Carrot and Red Onion Diced and some Nicoise(sp?) Olives chopped and that’s it. No fuss, fast food. I love your cookbook and collumn!

  19. JUDY ACKERHALT July 16, 2012 at 3:21 pm #


    Thank you for the Cucumber-Coconut Bisque. I added 1’3 cup of grilled corn kernels and some cold shrimp along with the red pepper, mint and green onions. Oh Boy! It was even better on the second day. Wonderful for a picnic lunch.


  20. Suzzette July 16, 2012 at 4:32 pm #

    Hello Rozanne,
    This summer we are really excited about summer corn and we are making crazy good corn salad. We change it up with cherry tomatoes, pine nuts, zuchini, mango, black beans, basil or rosemary. Well you get the idea. Toss with a lovely vinegarette and we are happy. Love all your 1-2-3 cookbooks and have turned my kids on as well. Thanks for all you do.

  21. Rozanne Frazee July 16, 2012 at 8:29 pm #

    I am so excited about your book and the simplicity & excellence in the recipes you. Share with us!

  22. Loretta Tawney July 19, 2012 at 12:20 am #

    We love fresh string beans sauteed with garlic in olive oil,crushed red pepper
    ,halved grape tomatoes.Sometimes I sprinkle almond slices.Simple and delish. Love your books since book one,rozanne.I just wanted to let you know how genius your ideas are and how appreciated they are.Thankyou

    • veredgy July 22, 2012 at 2:54 am #

      I have shared this with my facebook friends. I think you are a great chef and I love your simple , yet sophisticated recipes. By the way, I have “inherited” your blog to my son who stays in wisconsin for his Phd. studies and he is facinated as I am.

      • veredgy July 22, 2012 at 3:03 am #

        Lately I am in love with whole almost cooked , peel on, potatoes, than crushing them a little bit , each potato separately, and bake them coated well in olive oil, chopped fresh rosemary, pepper and salt until golden at the edges. Everybody is crazy about these

  23. Elizabeth Solis July 22, 2012 at 6:50 am #

    My meals in summertime tend to be full of fruits. A tomato stuffed in tuna and topped with cheese and chives is a favorite no cook meal. I’ve eaten enough cherries and grapes this month to keep me young for years. They both are good in tuna for tuna salad, too.
    Today was 107 degrees so ovens are the last place I want to see.

  24. Jennifer Silverberg July 22, 2012 at 8:30 am #

    Almost everything in the summer for me starts with “a few thick slices of tomato.” Then, a sprinkling of sea salt and pepper … maybe some vinegar … maybe some herbs. And a slice of grilled bread. Some days, put the tomato on the bread, add goat cheese and grill … then cover with fresh arugula. Other days, chop the tomato with other summer vegetables and briefly grill for a fresh ratatouille that tastes even better the next (no-work-at-all) night!

  25. Leslie Bella July 22, 2012 at 11:11 am #

    Without a doubt, the best summer meal comes from my garden. There is nothing more rewarding than going into the garden and harvesting whatever is fresh and preparing as simply as possible. A favorite: a sauté of to three different summer squash with fresh herbs (lovage, oregano, parsley, basil), red onion or shallot and a little olive oil. Add some sliced fresh tomatoes still warm from the summer sun and drizzle with a little fine quality extra virgin olive oil, top with feta or fresh mozzarella. Add a loaf of country bread with a crispy crust and enjoy on the patio. Heaven.

  26. Judy Larsen July 22, 2012 at 4:35 pm #

    My favorite cooling summer salad is a platter of sliced cucumbers and small tomatoes arranged caprese style (alternating and fanned out), sprinkled with crumbled feta cheese, a bit of good olive oil drizzled over all, and a touch of freshly ground pepper.

  27. Rita B. Wolfe July 22, 2012 at 6:07 pm #


  28. Susan Woodring July 22, 2012 at 10:24 pm #

    My go-to summer recipe includes tomatoes, balsamic vinegar, olive oil, oregano and garlic. I love to experiment with all different heirloom tomato varieties to keep it a bit different every time I make it.

  29. Rozanne Gold July 23, 2012 at 11:52 am #

    Since all of your comments were so wonderful I felt the fairest way to choose a winner was randomly and to select two winners instead of one. A special thanks to those who sent recipes and shared your great food ideas. Congratulations to Barbara Leckstein and Kim! I will be emailing both of you.

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