New Meatless Recipes from the River Cottage Veg Cookbook

Kale, avocado, and other healthy superfoods star in these new vegetarian recipes from the River Cottage Veg cookbook.

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Kale and Onion Pizza

Kale and Onion PizzaSimon Wheeler
A 10-ounce / 300g bunch of curly or Lacinato kale, stems removed
3 tablespoons canola or olive oil, plus a little extra to trickle
2 onions, halved and thinly sliced
2 garlic cloves, finely slivered
Sea salt and freshly ground black pepper
About 31/2 ounces / 100g mature 
cheddar, grated
Store bought pizza dough

Makes 3 pizzas, each serving 2 to 3

Shred the kale leaves into 1/4 to 1/3-inch / 
1/2 to 1cm wide ribbons. Heat the oil in a frying pan over medium heat and add the onions. Once sizzling, decrease the heat to low and cook gently, stirring from time to time, until the onions are soft and golden, 10 to 15 minutes, adding the garlic halfway through. Stir the shredded kale into the onions and cook for a further 5 minutes, stirring often, until the leaves have wilted. Season with salt and pepper. Scatter a baking peel (if you have one) or another baking sheet with a little flour and place the rolled-out dough on it. Spread one-third of the kale and one-third of the onions on the dough, then top with one-third of the grated cheddar. Trickle with a little oil.Slide the pizza onto the hot baking sheet in the oven if formed on a peel, or, if formed on a baking sheet, simply lay the baking sheet on the hot one in the oven. Bake for 10 to 12 minutes, until the crust is crisp and golden. Repeat with the remaining dough and topping. Serve hot, cut into wedges.

Avocado and Ruby Grapefruit Salad

Avocado and Ruby Grapefruit SaladSimon Wheeler
1 ruby or pink grapefruit
1 small avocado
Sea salt and freshly ground black pepper
1/2 small or medium fresh red chile, seeded and finely chopped
A small handful of cilantro leaves
Extra-virgin olive oil

Makes 2 servings

Slice off the top and bottom from the grapefruit. Stand it upright on a board and work your way around the fruit with a sharp knife, cutting off the skin and all the pith. Now hold it in your hand over a bowl to catch the juice and cut out the segments from between the membranes, letting the segments fall into the bowl. Squeeze the juice from the remaining membrane into the bowl, too. Halve, peel, and pit the avocado, then cut lengthwise into thin slices. Arrange on a large plate with the grapefruit segments and trickle over the saved juice. Sprinkle a little salt, pepper, and the chopped chile over the salad. Finish with the cilantro and a generous trickle of olive oil. Serve right away. 

River Cottage Summer Garden Soup

River Cottage Summer Garden SoupSimon Wheeler
2 small fennel bulbs, trimmed (any feathery fronds chopped and reserved)
2 celery stalks
A small bunch of green onions, trimmed
About 1 pound / 500g small zucchini
A bunch of ruby or rainbow Swiss chard
2 tablespoons / 30g butter
1 tablespoon canola or olive oil
1 quart / liter vegetable stock
Sea salt and freshly ground black pepper
3 to 5 ounces / 100 to 150g fresh shelled peas
3 to 5 ounces / 100 to 150g fresh shelled fava beans, blanched and peeled if large
2 small lettuces, such as Little Gem, shredded
2 tablespoons finely chopped mixed herbs, such as mint, lemon balm, parsley, basil, fennel fronds, and/or chives
A few fresh pea shoots (optional)

Makes 6 servings

Chop the fennel, celery, green onions, and zucchini into small dice, keeping them separate. Tear the leaves from the chard stalks and shred them; cut the stalks into small pieces. Heat a saucepan over medium heat and add the butter and oil. Add the fennel, celery, green onions, and chard stalks and cook gently for about 10 minutes, until soft but not colored. Add the stock and bring to a simmer. Season with salt and pepper. Make sure your broth is simmering well and add the zucchini. Once returned to a simmer, cook for 1 minute, then add the peas and fava beans. Simmer for another 2 minutes. Check that the peas and beans are just tender, then add the lettuce and the shredded chard leaves. Simmer for another minute. Add the chopped herbs along with any feathery fennel fronds and, 
if you have them, the pea shoots, then immediately remove from the heat. Check the seasoning, then ladle into warmed bowls and serve.

Get the book!

Get the book!Simon Wheeler
All recipes and images reprinted with permission from River Cottage Veg by Hugh Fearnley-Whittingstall, © 2013. Published by Ten Speed Press, a division of Random House, Inc.

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