I have to say, I am in love with the idea of eating seasonally. My only qualm is that it seems oddly difficult to accomplish. I tend to grab a lot of the same ingredients throughout the year, such as avocados and berries! I know if I learn how to eat with the seasons I will be able to utilize each ingredient at their highest potential. No one likes a rock hard avocado or a tasteless peach! This is why I am so grateful to Nigel Slater and his new cookbooks coming out!
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If you haven’t heard of Nigel Slater before, don’t feel too bad, because I am just learning about him myself. This man is a genius and has been writing about food since the early 90’s starting with his first cookbook The Thirty Minute Cook. Following this, Slater has had tremendous success and won many, many awards for his writing and cookbooks.
In late 2020 we briefly talked about Nigel Slater’s cookbook Greenfeast: Autumn, Winter: [A Cookbook] which was filled with lovely and nutritious recipes. Now we have the complete Greenfeast cookbook set with Greenfeast: Spring, Summer.
I am going to start with the newest release: Greenfeast: Spring, Summer. There are 110 delightful vegetarian recipes for when the weather gets warm in this cookbook. There is a whole host of recipes that go beyond salads – that’s usually what I think of when I’m imagining summer vegetarian food. Learn how to cook healthy and seasonally with this cookbook.
Nigel Slater is known for creating simple and comforting foods, which is apparent in this new cookbook. It covers recipes such as a sweet cherry pastry or a mushroom, miso, and, bok choy soup. This also includes dishes and flavors from all around the world, so you aren’t stuck on one continent.
Even the descriptions are incredibly simple with examples being “high summer” or “cool minted yogurt, smoky eggplant”. Sometimes you just want to get cooking and simple is better. No need to overcomplicate or give a dish a whole life story. It’s beautiful as it is – right now!
While looking through, I am noticing the ingredients are easy to find and readily available for most of these recipes. Also, each dish doesn’t require an enormous amount of ingredients or effort. There may be eight items required for a main dish, but it’s filled with delicious flavors and super nutritious.
From what I can see so far, many of the recipes come with a beautiful large photo to illustrate how amazing these meals are. They say to try and “eat the rainbow” which Slater has clearly done for quite a few dishes – it is so colorful!
It is intriguing how the cookbook is divided up. The list of chapters is as follows: In a Bowl, In a Pan, In a Hand, In the Morning, In the Oven, On the Plate, On the Grill, On the Stove, and finally Dessert.
He likes to share how he enjoys eating, which includes small dishes on the table that people can pick from. It seems like a large feat, but his cookbook is designed to keep dishes simple. That way you can choose from five or six things, even if you’re not hosting a party.
If you’re looking to increase your arsenal of plant-based recipes, Greenfeast: Spring, Summer: [A Cookbook] needs to be on your list for this year. Slater has even kindly given us a guide to eating more plant-based meals beyond his cookbook!
I remember I was so taken by the cover of Greenfeast: Autumn, Winter in early winter of last year. Those bright orange colors are to die for.
There are some differences between the two cookbooks, as the seasons require different techniques. For example, there is a chapter for “Winter Basics” where we learn how to make different kinds of stocks and bases for things like porridge or soup. He also explains that dinner in autumn or winter is different than in the warmer months.
During winter he has put more of an emphasis on desserts, because (like all of his cookbooks) he draws inspiration from his own kitchen. Slater loves to eat dessert more in the wintertime on the weekends. On the cold months he eats one large meal versus a bunch of smaller dishes. The meals are more heavy, but still plant-based.
He also includes a whole chapter “On Toast” – basically meals that you can eat with a large slice of bread! A fresh slice of bread with soup is a fall and winter staple people all around the world thoroughly enjoy. This is not in his spring and summer cookbook.
Again, his recipes are simple and healthy. Many of the recipes require eight or less ingredients, some a few more. All of the items on the list are very accessible to everyone.
He has designed these recipes to typically be eaten between two people, sometimes five or six persons if you’re looking for a feast. Most of the time, during autumn and winter, we are looking for serenity next to our fireplace and a big bowl of soup to share with our loved one. At least, that’s what I am doing!
There are dishes and flavors from all around the world with a little Slater twist. We see meals like a butternut curry soup with breadcrumbs or an edamame egg omelet with delicious vegetables like bok choy, green onions, and chilies. It’s amazing all the things we have readily available that we don’t utilize to the fullest capacity!
The photos are glorious and showcase each dish. They are vibrant and colorful (not as much as spring and summer, but that’s not surprising.) Everything looks mouthwatering, filling, and wonderful.
I almost forgot to mention that this cookbook includes 110 vegetarian (mostly plant-based) recipes! With both the books you will have 220 unique, comforting, and amazing dishes to keep you satisfied through the whole year!
If you’re looking for simplicity and tasty food or even attempting a more plant-based seasonal diet, take a look at the Greenfeast cookbooks by Nigel Slater. This food journalist knows how to keep food uncomplicated and scrumptious!
~Kaiti
