Arugula (Mixed Greens), Fennel and Puy Lentil Salad (page 82), a selection from May 2014.
Stir-Fried Sesame Cauliflower (page 376), a selection from May 2014.
I really enjoy stir-fries; they're an easy way to get good food on the table quickly. This one featured cauliflower. Beige in colour, but with onion, garlic, ginger and hot chiles included, it was by no means beige in flavour. I really liked the method of adding water to the pan with the cauliflower; it allowed it to steam as well as fry so it was perfectly tender-crisp, and it absorbed all of the flavours of the aromatics that had gone in before. I served this as suggested with some steamed brown rice for a vegetarian meal. I will definitely make this again.
Carrot Hummus (page 296), a selection from May 2014.
Baby Carrot and Fava Bean Risotto (page 269), a selection from June 2014.
I've wanted to make this dish since seeing the variations made in June but in early March, fresh baby carrots and fava beans aren't available. And, my risotto-loving usually lacto-ovo-vegetarian daughter decided to try a vegan diet for a while. Needless to say, some changes were in order. Of course I omitted the butter and cheese from the recipe, and used frozen fava beans (blanched with skins removed) and large carrots cut into small batons. I followed the cooking instructions: the timing worked perfectly for the vegetables and though I usually add the broth a ladle at a time to risotto, adding larger amounts as instructed worked well. It tasted very good but without the cheese was missing something...some grated lemon zest and a squeeze of juice provided the lift it needed. Delicious! It was like a little bit of summer on a plate, quite welcome on a cold winter day.
Pasta with Raw Tomatoes (page 254), a selection from July 2014
I actually made this back in August, a month after it had been chosen but while tomatoes were at their peak. Hugh mentions substituting olives for capers; I used both! I also used dischi shaped pasta that were like miniature bowls, perfect for holding all of the lovely tomato juices and the odd caper or olive slice. This was really light, flavourful, and so easy to put together. I did peel the tomatoes since the skins were a little tough, but didn't worry too much about removing the seeds. I ended up making this a few times during the month and found it had the best flavour when the tomato "sauce" was assembled in the morning and allowed to macerate all day. It was delicious served hot as the main or at room temperature as a side for grilled meat and fish.
Celeriac with Apple, Raisins (Cranberries), and Parsley (page 107) a selection from February 2015
I'm really looking forward to reading everyone's posts this month since we weren't limited to ten recipes, but allowed to choose from the one-hundred that have already been featured! Visit here to see what everyone made.