Star of the Sydney food scene, Ross Dobson, has long championed
farmers'' markets, eating food when it is seasonally available, and
using simple cooking techniques to showcase good produce at its
best. In this book, he turns his attention to creating meals from
wholefoods, using nutritious legumes and grains as the basis of the
Appetizers include Carrot, Cumin, and Lentil Dip; Smoky Paprika
Hummus; and Falafel with Minted Yogurt. Hearty Soups include
Curried Parsnip and Butterbean Soup; and Pinto Bean Soup with
Shredded Lettuce and Sour Cream. Try a fresh idea from Salads such
as Quinoa Tabbouleh; Lentil, Artichoke, and Salsa Verde Salad; and
Warm Salad of Black-eyed Peas with Halloumi. Perfect Sides include
Lemon and Cardamom Rice; Buttered Buckwheat with Corn and Green
Herbs; and Tuscan Beans with Sage. Hearty Mains are Sausage,
Fennel, and Haricot Bean Stew; Slow-cooked Miso Pork Belly with Soy
Beans; and Barley Risotto with Mushrooms and Goat Cheese. Enjoy a
wholesome treat from Baking and Sweets-try Couscous and Cashew Nut
Soda Bread; or Blueberry and Bran Muffins. For dessert, indulge in
Apple and Raisin Crumble or Honey Couscous with Figs and Rosewater
. Although some recipes include meat and fish, vegetarian options
are given throughout.
. Eating healthily has never tasted so good!
. Mouth-watering photography by Peter Cassidy.