In Season: Cooking with Vegetables and Fruits by Sarah Raven

  • Fried cabbage with juniper

    from In Season: Cooking with Vegetables and Fruits In Season by Sarah Raven

    • Categories: Side dish; Winter; Vegetarian
    • Ingredients: Savoy cabbage; sesame seeds; peanut oil; red chiles; toasted sesame oil; fresh ginger; honey; Japanese soy sauce; cilantro; juniper berries
    • Accompaniments: Rosemary and anchovy crusted lamb
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Penne with preserved lemon and avocado

    • Abby on August 03, 2013

      Came together easily for a weeknight meal, though I don't usually consider a three-pan meal quick and easy! (Easier for me than for my husband, who does the dishes, I suppose.) The chicken breasts at the store were huge, so i used one (2/3 lb) rather than two. Cook the chicken in wine in a pan sealed with foil. While that's cooking, there's plenty of time to toast the pine nuts and chop the preserved onion and avocado. I started the pasta when the chicken had just a few minutes to cook, then cut up the chicken and heated the cream and creme fraiche while the pasta boiled. When ready to serve, toss everything together with the hot cream sauce and you're ready to eat.

  • Cleopatra's tomato soup

    • Emily Hope on August 18, 2011

      This was a delicious and unusual variation on tomato soup--I like the richness that the coconut milk provides, the slight heat from the chiles, and the vaguely Indian spicing. Recommended.

  • Damson plum and almond pudding

    • Breadcrumbs on September 14, 2014

      p. 323 – After picking up several pounds of Damson Plums at a farm stand I found myself in need of inspiration. EYB yielded a number of interesting recipes from a cookbook I haven't used before, Cooking with Vegetables and Fruits In Season by Sarah Raven. The recipe held particular appeal because the plums are used unpitted. The preparation was a bit unconventional as well. The washed fruit is topped with a sugar mixture and the dollops of a butter/flour/ground almond mixture are placed atop. While this dish was delicious and comforting the pits were a PITA and would definitely prohibit you from serving this as a company dish unless you enjoy watching folks spitting pits throughout the meal!! I’d make this again with a different fruit. Photos here: http://chowhound.chow.com/topics/987671#9174835

  • Grilled sweet potato with ginger, chili, and lime

    • blozoff on August 15, 2019

      Excellent. Try with squash or tofu. I used maple syrup instead of honey and half the amount.

  • Kate's cranberry and macadamia flapjacks

    • Slapeti on March 02, 2026

      Recipe doesn’t give pan size. Need to press really firmly down and let cool before cut.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0789318113
  • ISBN 13 9780789318114
  • Published Sep 16 2008
  • Format Hardcover
  • Page Count 464
  • Language English
  • Countries United States
  • Publisher Universe
  • Imprint Universe Publishing(NY)

Publishers Text

Here Sarah Raven, a leading proponent of the local foods movement, shows how to make the most of fresh produce, whether from your own garden, your local farmers' market or the grocery. Taking us through the year in six seasonal chunks of two months each, she highlights the best vegetables, fruits, and herbs from each period, throwing in tidbits she's learned firsthand from her own garden. The more than 250 simple and delicious recipes borrow from different cuisines and include such inventive dishes as Cranberry Bean Hummus; Squid, Pea, and Chorizo Stew; Basil Custard; Zucchini Chutney; Saute of Peas and Lettuce; Penne with Preserved Lemon and Avocado; and Pears Poached in Saffron Syrup. While some recipes are ideal for vegetarians, there are many designed to bring out the best in meat, poultry, and seafood. In Season will inspire a new appreciation of fresh produce and will be an indispensable addition to every serious cook's shelves.

Other cookbooks by this author