Greenfeast: Spring, Summer by Nigel Slater

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  • Burrata, broccoli, lentils

    • Jane on August 27, 2019

      A pleasant vegetarian supper. Nothing spectacular but quick and easy to prep and felt healthy without being too virtuous.

  • Gnocchi, tomato, radishes

    • lilham on May 31, 2020

      Pan frying the gnocchi makes them crispy on the outside and fluffy on the inside. Absolutely delicious. Everyone commented how much nicer they are compared to boiled gnocchi. I added salt when it’s not asked for in the recipe but otherwise followed it closely. I served it with the aubergine moussaka from Nigella Lawson’s Eat, which is a chickpea and aubergine stew with crumbled feta.

  • Marrow, tomato, couscous

    • lilham on July 11, 2020

      I followed the recipe loosely, using only one courgette, doubling the couscous and omitting the herbs. A lovely couscous to serve on the side. I would never have thought of using cooked tomatoes and courgette with couscous. I normally add things like raw tomatoes, salad leaves, nuts and dried fruit only.

  • Baked peppers, beans, herb sauce

    • saladdays on September 06, 2020

      A very tasty light meal. I microwaved the peppers enough to soften them before putting them in the oven, otherwise it seems a long cooking time for just 2 peppers. The sauce is very quick to make in a food processor and there was enough left to use as a salad dressing for another time.

  • Aubergine, honey, sheep's cheese

    • joneshayley on July 24, 2019

      Salty cheese, sweet honey, melting aubergine and thyme. Delicious and full of the feel of summer. A light supper for heady heated evenings, a lunch to eat outdoors in the shade of a tree, a summer breeze flowing by. Yum

    • etcjm on November 24, 2019

      Easy, tasty, definitely one to do again. i stupidly used the pan which was correct size wise but I just couldn't get enough heat into it, meaning it took longer to cook than expected. Very annoying since every other component of the meal was ready and people were waiting at the table! Out of everything served this is what got most comments.

  • Courgette, za'atar, herb yoghurt

    • joneshayley on March 23, 2020

      Easy and delicious , though needs plenty of seasoning and the chilli suggestion is good

  • Aubergine, puff pastry

    • fazzle on March 27, 2020

      Added some salty feta as well and it was delicious!

  • Mustard guacamole, mozzarella, bagel

    • JJ2018 on February 22, 2020

      A different take with the avocado. I enjoyed this and it was quick and easy but i doubt it is special enough to have frequently

  • Halloumi, mint, aubergine

    • JJ2018 on February 22, 2020

      I was really excited about this but for me it just was lacking something. The breaded halloumi was nice, the aubergine was garlicky I just think it was missing freshness and more of a kick. Maybe more lemon and some chilli if there’s a next time ... probably not as it stands

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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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