“Joshua McFadden has the soul of a farmer, and his recipes are beautifully in tune with the seasons and the land.” - Alice Waters
I knew the moment this cookbook arrived I was going to love it. The first time I opened the book, it flipped open to this recipe and I made it, right there, right then, and it was delicious.
Ingredients
1 pound beets | ideally with pristine greens attached
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
3 tablespoons red wine vinegar
¼ cup salted roasted sunflower seeds
½ cup lightly packed roughly chopped flat-leaf parsley leaves
4 scallions, trimmed (including ½ inch off the green tops), sliced on a sharp angle, soaked in ice water for 20 minutes, and drained well
½ cup lightly packed seeded, chopped pickled peppers, such as pepperoncini
2 firm-ripe avocados
McFadden published his recipe on The Ecology Center’s website. Head there to get the directions.
Six Seasons - A New Way With Vegetables by Joshua McFadden is my new favorite cookbook of this year. If you are looking to step up your vegetable cooking game, I highly recommend you check it out.
Six Seasons
A New Way with Vegetables