This is the title of an imaginative new book from Ceri Jones, Food Educator at the Garden Museum in London and US trained Natural Chef. The subtitle is 100 Seasonal Suppers and Sides but it is the main title which sets the scene. Ceri takes a collection of 40 different seasonal vegetables and makes them the stars of the show. Whether it is Cauliflower, Kale or Kohlrabi, Ceri comes up with a recipe which really makes the most of it. There are new and unusual flavour combinations as well as interesting twists on classic dishes. All are delicious. Bye the way the book is not specifically vegan or vegetarian and some meaty and fishy ingredients do turn up when Ceri’s inspiration feels the need.
My difficulty for this post was choosing which recipe ideas to highlight. In the end I decided on three dishes which include elements which can be served in other ways as well as the ones given here which saves wastage if you are only cooking for 2 or 3 people and give the experimental cook even more dishes to make with these vegetables.
Though not complicated the recipes are usefully detailed and so I have only given an outline here. For full instructions you will need to buy the book!
AUBERGINE AND BROCCOLI TRAY BAKE WITH PEANUT BUTTER SAUCE
For the traybake:
- Aubergines, cut into thick chunks lengthways
- Olive oil, chilli and crushed garlic, finely sliced fresh root ginger
- Tender stem broccoli
- Carrots, shaved into ribbons
- Finely chopped spring onions and fresh coriander
For the peanut sauce:
- Peanut butter
- Maple syrup
- Soy sauce
- Lime juice
The aubergines are sprinkled with olive oil and baked at 200C in a baking tray. While this is cooking the peanut sauce ingredients are mixed together to make thick runny sauce. After 29 minutes the oven temperature is reduced and the aubergines sprinkled with the chilli, garlic and ginger topped with the broccoli. The dish is then cooked for a further 15-20 minutes and finally sprinkled with the raw vegetables to finish.
Variations:
Ceri suggest using sweet potatoes instead of aubergines and I used surplus peanut sauce to great effect with barbecued chicken wings and as a dip with crispy tempura vegetables.
KALE AND WALNUT PESTO GREEN LASAGNE
For the kale pesto:
- Kale leaves with the stems remove
- Walnuts, toasted
- Garlic, finely chopped
- Olive oil
- Lemon juice
- seasoning
For the lasagne:
- Sliced leeks
- Celery, finely chopped
- More shredded kale
- Sheets dry lasagne
- Grated Parmesan
- Bechamel sauce
To make the pesto, finely slice the kale and process with all the remaining ingredients. Season to taste. Then soften the leeks and celery in more olive oil and add the kale. Arrange the lasagne sheets in a baking dish an layer with the softened vegetable mixture and bechamel, finishing with the grated Parmesan. Bake for 35 minutes.
Variations:
Ceri suggests storing any remaining pesto in the fridge or freezer and using to finish spaghetti or tagliatelle. I did the same and also used it as a dip for tempura prawns and vegetables.
RADICCHIO WEDGES WITH LEMONY GORGONZOLA CANNELLINI BEANS
For the cheesy beans
- Butter
- Garlic finely chopped
- Whole milk
- Gorgonzola
- Cannellini beans
- Grated Parmesan
- lemon zest and juice
- finely chopped parsley
- toasted pine nuts Seasoning
For the Radicchio
- Radicchio heads
- Olive oil
- Balsamic vinegar
- sugar
To prepare the beans, melt the butter and saute the garlic. Add the milk and Gorgonzola and allow to melt over a low heat. Add the beans, crushing some of them to thicken the sauce. Add the Parmesan, lemon and more milk as necessary to make a good consistency.
Slice the radicchio heads into quarters and place in a heat proof dish. Mix the remaining ingredients together and drizzle over the top. Place under the grill to char slightly. Finally top with the butter beans and their sauce. Sprinkle with chopped parsley and pine nuts.
Variations:
I tried making this dish with Roquefort and Belgian endive heads with excellent results and the bean and cheese mixture alone makes a great side dish or a topping for toast bread to serve with home made soups.