🍒 Eat More Plants: Issue #34
Hi friends,
A quick one this week themed around what to make with summer produce before it disappears. (Not that there's anything wrong with eating it fresh...)
Apricots
This Apricot, Walnut and Lavender Cake from Ottolenghi's Plenty More is excellent. I can't do walnuts so I subbed olive oil and pecans, but I saw someone online mention they used pistachios and I honestly think that would be the best choice. Don't be afraid of the lavender. It's very subtle. Keep an eye on it as you're baking, it may not need the full 70 to 80 mins.
If you're looking for something easier, I also think apricots are an excellent choice for a clafoutis. I usually base mine off this rhubarb recipe. (You don't need to pre-roast apricots, though.)
Peaches
This Summer Kale Salad with Peaches and Pepitas has become a favourite. I like it with this pumpkinseed oil (and, ideally, their pumpkinseeds too), and I usually leave out the dates but add a drizzle of maple syrup.
Cherries
I've had my eye on these "lazy" cherry vareniki for a while. Or you could make the non-lazy type. Both are best with sour cherries.
Plums
I like this Grilled Kale Salad with Ricotta and Plums. Get the best ricotta you can.
Also, Smitten Kitchen's Plum Poppyseed Muffins are excellent, and you can never go wrong with the classic Purple Plum Torte.
Zucchini
Alyssa has been raving about this Zucchini Butter Spaghetti so you should try it too.
Here's my recipe for gluten-free (flourless) Chocolate Zucchini Muffins.
And, re-upping these vegan Sesame Noodles with Smacked Courgette that I've linked to before. Use more zucchini than the recipe calls for.
Happy August!
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Eat More Plants is a sporadically published newsletter by Kat Tancock, sharing recipes and inspiration for vegetarian and vegan dishes, restaurants, products and more. Please reply with your own tips so I can include them in a future issue, and send this newsletter to your friends.
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