brunch recipes

Ful Medames, Harissa Roast Tomatoes & Pickled Chilli Salsa

Ful Medames, Harissa Roast Tomatoes & Pickled Chilli Salsa excerpted from Centerpiece: Bold, vibrant recipes to put vegetables in the spotlight by Helen Graham. Photography by Yuki Sugiura.

Centerpiece: Bold, vibrant recipes to put vegetables in the spotlight by Helen Graham

A celebration of bold, vibrant vegetarian dishes designed to inspire, delight and put vegetables exactly where they belong: centre stage.

Drawing inspiration from the rich flavours of the Middle East and North Africa, as well as Helen Graham‘s Ashkenazi Jewish heritage, this cookbook features 100 inventive, vegetable based recipes that will transform your table. With accessible ingredients and simple methods, Graham’s flavour packed combinations of spices, herbs and sauces elevate vegetables into something truly showstopping.

What’s Inside

The Meal Before the Meal
Mushrooms with Tamari & Pomegranate Skewers
Halloumi Ricotta Fritters with Spiced Lemon ‘Honey’

The Main Event
Harissa Roast Carrots, Mango Labneh & Mint
Hispi Cabbage with Date Butter & Tahini

On the Side
Potato Salad with Basil Zhoug & Coconut Crunch
Hawaij Roast Potatoes with Preserved Lemon Roast Shallots

Something Sweet
Za’atar & Cherry Chocolate Refrigerator Cake Bars
Poppy Seed & Orange Blossom Babka

About Helen Graham

Helen Graham was Executive Chef at the renowned London restaurant Bubala for five years, following roles at critically acclaimed restaurants including The Palomar and The Barbary, as well as the Ottolenghi Test Kitchen.

Praise for Helen Graham

Meera Sodha: “Helen’s recipes are the most exciting thing to have happened to vegetables since Ottolenghi.”

Anna Jones: “Original, do-able, unquestionably delicious vegetable recipes. I love this book.”

Jay Rayner: “Helen Graham has a thrillingly unique way with flavours, which makes you look at familiar ingredients anew. Her bold plant based cookery takes the Middle Eastern repertoire and shakes it by the scruff of the neck.”

Yotam Ottolenghi: “Helen carries the torch for all the ingredients I love most. Vegetables behaving exactly as they should. A cook after my own heart.”

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Strawberry Thyme Shortcakes

Strawberry Thyme Shortcakes excerpted from Full Belly: Recipes and Stories from a Family Farm by Jenna Muller and Amon Muller. Photography by Molly DeCoudreaux.

100 easy, seasonal recipes from the beloved, third generation organic family farm located in the verdant Capay Valley in California.

Full Belly‘s recipes follow seasonal rhythms, highlighting fresh, organic ingredients. Dishes like Corn and Summer Squash Pizza and Vibrant Little Gem Salad embody the warmth and simplicity of California cooking. Learn to minimize food waste with recipes for Late Season Tomato Jam and Peach Leaf Creme Brûlée. Founded in 1985, Full Belly Farm is one of the oldest sustainable farms in California and supplies to beloved restaurants like Chez Panisse and Zuni Cafe.

Seasonal recipes: Cook seasonally with recipes from Full Belly’s farm kitchen
Farm life: Learn about life on one of California’s oldest sustainable farms―from animal husbandry to the rhythms of planting, growing, and harvesting four seasons of produce.
How-to: Find practical advice on choosing the best produce, the difference between varieties, and how to garden with sustainable farming practices.
CSA subscribers: CSA box subscribers will find it easy to cook along with Full Belly’s 100 seasonal recipes.

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Heirloom Tomato Toasts

Heirloom Tomato Toasts excerpted from Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen by Suzanne Vizethann. Photography by Kelly Berry.

Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen by Suzanne Vizethann

From the Buttermilk Kitchen, a beautiful, year-round, go-to cookbook highlighting more than 60 made-from-scratch brunch recipes incorporating fresh fruits and vegetables at their peak times of year.

Brunch is a lovely way to celebrate a meal with friends and family, and a great way to make any midday or mid-week dining special. The recipes in Brunch Season: A Year of Delicious Mornings from the Buttermilk Kitchen include both sweet and savoury dishes, drawing ideas from Buttermilk Kitchen breakfast favourites, and adding seasonal soups and salads, as well as drinks. Chef Suzanne Vizethann’s fresh farm-to-table approach to this cookbook, divided into spring, summer, fall, and winter chapters, reflects her commitment to providing high-quality meals made with ripe, flavourful ingredients.

All of the recipes are simple yet refined, and the seasonal section openers include a list of peak ingredients for that season. For spring, you will find recipes such as Young Garlic and Radish Focaccia and Rhubarb Cobbler; for summer, Heirloom Tomato Toasts and Watermelon Mimosas; for fall, Roasted Squash Oatmeal with Crispy Rosemary Seeds and Chocolate Hazelnut Sticky Cake; for winter, Coddled Egg with Creamed Kale and Winter Citrus with Whipped Ricotta and Honey. The home cook can expect balanced dishes that are as beautiful as they are delicious. (more…)