We're excited to do a Pacific Northwest cookbook for our August Cookbook Club Selection, Six Seasons: A New Way with Vegetables. Winner of the 2018 James Beard Award Best Book in Vegetable-Focused Cooking and topping many "Best Cookbook of the Year" lists, Six Seasons highlights the evolving attributes of vegetables throughout their growing seasons - from spring to early summer to midsummer to the abundant harvest of late summer, then ebbing into autumn and, the the earthy mellow sweetness of winter.
Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is considered to be a "vegetable whisperer", and has learned to appreciate every part of the plant and how to get the best from vegetables at every stage of their lives. Each chapter begins with recipes featuring raw vegetables at the start of their season, progressing to sautés, pan roasts, braises, and stews. You'll find such delectable recipes such as Swiss Chard, Leek, Herb, and Ricotta Crostata, Raw Corn with Walnuts, Mint and Chiles and Roasted Radishes with Brown Butter, Chile, and Honey. July in the Pacific Northwest has a gorgeous array of vegetables, and we cannot wait to "eat" this cookbook! We think you'll enjoy this Raw "Couscous" Cauliflower with Almonds, Dried Cherries and Sumac - it tastes as good as it looks!
From the author: "In this dish, I crumble the raw cauliflower so that it has the look and texture of couscous—it’s easy and unexpected and makes you think of cauliflower in a whole new way. If you can’t find dried tart cherries, use golden raisins or even chopped dried apricots; the idea is to have a sweet-tart and chewy element as contrast to the granular vegetable. And be sure to dress and season this salad generously. Underdressed, it risks being dry."