Cajun seafood and paneer curry: Yotam Ottolenghi’s end-of-summer vegetable recipes
Roast cauli with red pepper dressing and grape salsa, a Sri Lankan beetroot curry with coconut salsa, and a Cajun-style spiced seafood and corn stew
I love this time of year. While summer vegetables such as tomatoes and peppers that grow on the vine are still at their sun-ripened sweetest, the likes of beetroot and potatoes, which grow underground, are increasingly back on the menu. It feels like the best of both worlds: still enjoying summer’s goodies at the same time as whetting the appetite for what the next season has to bring.
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