I’m a fan of Peter Berley, the author of this book. I’ve got two of his cookbooks (Fresh Food Fast and The Modern Vegetarian Kitchen) and have liked everything so far, so I figured I’d check out this one (via the library). Lots of really good-sounding recipes in this one, too. I like that the book is arranged in seasonal menus. I love fregola and find that there aren’t a lot of recipes that call for it. We used beets, chard and pea shoots from our farm share and the market. We really liked this although it was a little more liquid than I would have liked. And the salad was excellent too.
- Fregola Risotto-Style with Chard and Feta Cheese (The Flexitarian Table, p. 90)
- Mache and Pea Shoots with Baby Beets and Mustard Vinaigrette (The Flexitarian Table, p. 94)
