We’ve hit that time of year when I get really excited about produce! Yep, I’m that big of a dork. While everyone else is gearing up for warm weather and outdoor activities, I’m stuck on spring and summer food. And why shouldn’t I be? As a long-time vegetarian and home cook, I rely on fruits and veggies to make my meals healthy and delicious.
While there is something to be said for winter comfort food, by late April I’m pretty much over it. I’m ready to hit the farmer’s market and make some impulse buys, and when I get home, it’s pretty much a guarantee that I’ll scramble around a bit in an effort to figure out what to do with them.
That’s where Good Veg by Alice Hart comes in. This book is a post farmer’s market dream come true. The recipes cover all courses, and are influenced by cuisines all over the world, but what they have in common is that veggies take center stage.
The first recipe I tried from the book was the sweet potato cakes with lime and avocado. I’m always on the lookout for delicious savory breakfasts, and this sounded right up my alley. I’d actually tried developing a similar recipe on my own a while back and failed, so I was excited to see how these worked out. Perfect!
Next on my list to try are the Thai-style tofu salad, smoky carrot and millet burgers, and blackened baby eggplant with summer herbs. (Told you this one was all about the produce!)
Recipe from Good Veg: Ebullient Vegetables, Global Flavors—A Modern Vegetarian Cookbook © Alice Hart, 2016, 2017. Photographs copyright © Emma Lee, 2016, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
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