This month, I would like to look at “Greenfeast: Spring, Summer.” This completes the coverage of seasons started in “Greenfeast: Autumn, Winter ” which I wrote about previously.
As you may guess, in this volume author Nigel Slater gives dishes that are generally lighter, fresher and visually brighter.
One of my favorite parts of this collection is that the time commitment seems to be quite short; who wants to spend hours in a hot kitchen during summer? Simple dishes and small ingredient lists make for quick dinners. Eating fresh, plant-based dishes also gives you an excuse to visit the farmer’s market, by the way.
The recipes are mostly vegetarian-friendly and can be made to even vegan standards (with slight modifications), if necessary. Each dish is given a ridiculously brief name, mainly because the recipes are simple. The only issue I can see is some ingredients can be a bit difficult to find, but I like to think that gives me the freedom to make it my own.
Recipes are sectioned by time of day, or an indication of how it is prepared or how it is served. A couple that caught my eye: Mustard Guacamole, Mozzarella, Bagel looks like a great breakfast sandwich. Pasta, Tomatoes (see what I mean about ridiculously brief names) could be scaled up to create a nice dinner with lunch leftovers.
As a companion to “Autumn, Winter” I think this succeeds in finishing the task set by the author. Enjoy!
