Ancient grains & vegetables

Ancient grains & vegetables

By
Paul Wilson
Contains
19 recipes
Published by
Hardie Grant Books
ISBN
9781742703992
Photographer
Chris Middleton

Ancient Mayan and nuevo Latino flavours work well with so many diverse seasonal vegetables and ancient grains. These side dishes and salads are never dull accompaniments to the main event!

The bright, smoky and mysterious notes of charred tomatillo salsa verde freshen up market staples as do goat’s and brined cheeses, and guajillo and poblano chillies ensure that your vegetables are always fiercely seasoned. Roast pumpkin seasoned with pomegranate mojo takes the Sunday roast to the streets of Cuba, and the aromatic barbecue continues to make its mark, with waxy potatoes and spring onions (scallions) dressed with sesame pipian. Ancient grains, seeds and nuts ensure nutrition-enriched foods, vibrant antojitos and interesting additions to the festive table.

Featured Recipes in this Chapter

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