Pickling, Fermenting & Salad-Making: Vegetables with More Taste & Less Waste

85 Recipes for Enjoying Seasonal Veg!

“The latest from Elliott-Howery and Spindler (Cornersmith: Recipes from the Café and Picklery) showcases the popular Australian restaurant’s approach to fresh, seasonal ingredients with little waste.”
—Publishers Weekly
 
Preserving, using up, and seasonal eating is the Cornersmith way. Since opening their neighborhood café in 2011, Alex Elliott-Howery and Sabine Spindler have been committed to sustainability, and their recipes always put veggies first. Quick recipes include roasted sweet potato and parsnip topped with feta and walnuts, or make a tabbouleh with leftover veg ahead of time for an autumnal evening.

Cornersmith reinvents everyday sides with pickled veggies which can be stored for up to six months. Here, Alex and Sabine share their passion for cooking with minimal waste. In four chapters, one dedicated to each season, Cornersmith shows us the best way to use seasonal produce, before rounding off with three salad dressing, fermenting, and pickling guides and innovative ways to use kitchen scraps, such as using fruit peel to flavor oils. These recipes aren’t about dieting, instead it is a must have for anyone interested in the food waste management trend, providing a road map for the future of food. Recipes include:
  Broad Bean & Pea Salad with Freekeh & Yogurt SauceKohlrabi, Radish & Tofu with Miso DressingPickled Asparagus with Garlic & LemonAsparagus & Watercress with Walnut & Orange VinaigrettePink Pickled EggsFried Green Tomatoes with Herbed KefirRhubarb & Red Onion RelishGrilled Pineapple, Sea Salt, Chilli, Mint & ChimichurriOven-Dried Preserved TomatoesFig & Herb Salad with Pearl Couscous, Toasted Hazelnuts & Za’atarPickled Watermelon RindSummer Leaves, Pickled Stone Fruit, Ricotta & Salted Almonds

From the Publisher

SPRING

Broad bean & pea salad with freekah & yogurt sauce

Pickled green tomatoes

Cornersmith bibimbap with raw, pickled & fermented vegetables

Asparagus & watercress with walnut & orange vinaigrette, & pickled eggs

SUMMER

Pickled cherries

Fig & herb salad with pearl couscous, toasted hazelnuts & za’atar

Chilli Sambal

Spiced eggplant with lentil & herb salad & tahini yogurt

AUTUMN

Raw mushroom salad with chives & mustard

Chilli-pickled okra

Three bean salad with sprouts, mint & garlic dressing

Autumn slaw of kale, fennel & grapefruit with chilli dressing

WINTER

Malt pickled onions

Barley salad with almonds, olives & pickled onions

Radish & apple salad on potato rösti

Pickled ginger carrots

Publisher ‏ : ‎ Skyhorse
Publication date ‏ : ‎ June 1, 2021
Language ‏ : ‎ English
Print length ‏ : ‎ 224 pages
ISBN-10 ‏ : ‎ 1510763643
ISBN-13 ‏ : ‎ 978-1510763647
Item Weight ‏ : ‎ 2.65 pounds
Dimensions ‏ : ‎ 8 x 0.9 x 10.75 inches