Greenfeast: Spring, Summer by Nigel Slater
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Chickpea, pea, sprouted seeds (page 6)
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Freekeh, peaches, feta (page 8)
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Greens, coconut curry (page 10)
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Melon, peppers, cucumber (page 12)
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Miso, cauliflower, ginger (page 14)
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Miso, mushrooms, pak choi (page 16)
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Bulgur, nectarines, parsley (page 18)
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Paneer, aubergine, cashews (page 20)
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Papaya, carrot, radish (page 12)
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Peas, parsley, vegetable stock (page 26)
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Peppers, chickpeas, garlic (page 28)
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Pomegranate, cucumber, puffed rice (page 32)
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Quinoa, peas, sprouted seeds (page 34)
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Rice, broad beans, asparagus (page 36)
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Runner beans, cashews, tomatoes (page 40)
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Shiitake, coconut, soba noodles (page 42)
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Rice, courgettes, pickled vegetables (page 44)
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Rice, pickles, nori (page 46)
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Asparagus, broad beans, eggs (page 52)
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Aubergine, honey, sheep's cheese (page 56)
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Courgette, za'atar, herb yoghurt (page 58)
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Marrow, za'atar, herb yoghurt (page 58)
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Courgettes, dill, chickpeas (page 60)
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Courgettes, mushrooms (page 62)
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Aubergine, chilli, soy (page 64)
from Greenfeast: Spring, Summer Greenfeast by Nigel Slater
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Notes about this book
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- ISBN 10 1984858718
- ISBN 13 9781984858719
- Published Apr 20 2021
- Format Hardcover
- Page Count 320
- Language English
- Countries United States
- Publisher Ten Speed Press
Publishers Text
110 vegetarian spring and summer recipes that provide nourishing and simple plant-based suppers while paying homage to the warm seasons--from the bestselling author of Eat.
Greenfeast: Spring, Summer is an eclectic and comprehensive collection of recipes, perfect for people who want to eat less meat, but don't want to compromise on flavor and ease of cooking. With Slater's famous one-line recipe introductions, the recipes are quick and easy and inspire you to dip into your pantry for ingredients.
Inventive recipes showcase the creative ingredients used such as Asparagus, Broad Beans & Eggs; Ricotta, Orange Blossom & Cherries; and Halloumi, Melon & Chilli and provide a plant-based guide for those who wish to eat with the seasons.
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