Greenfeast: Spring, Summer

Ten Speed Apr. 2021. 336p. ISBN 9781984858719. $26. COOKING
In this follow-up to Greenfeast: Autumn, Winter, food writer Slater focuses on vegetarian dishes featuring seasonal produce. The dishes in this artfully designed and beautifully photographed volume are simple and light. Tomatoes, chickpeas, and cashews are recurring ingredients, used with beans, eggs, peppers, asparagus, eggplant, zucchini, and pastas. Recipes are arranged by the way they’re eaten or prepared (“In a Bowl,” “In a Pan,” “In the Hand,” “In the Oven,” etc.). Helpfully, Slater often offers substitutions and alternative ideas for preparing dishes. While the book’s primary focus is on small bites, a brief chapter on sweets has a selection of puddings, fruits, and pastries.
VERDICT This collection of plant-based dishes will inspire cooks looking for ways to use seasonal vegetables. The book pairs well with its companion on autumn and winter, for a complete set of year-round meal ideas and inspiration.
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