Donna Hay has a terrific gift for flavor and this collection of everyday dishes with big personality demonstrates that clearly. One of Australia's bestselling food writers, she's built her popularity on a combination of reliability, practicality, and things that taste good.
In Week Light Hay offers more than 100 recipes that emphasize vegetables and grains. Many of the ingredient and flavor combinations are refreshingly different from the current trends. For example, cabbage and kale pancakes with white miso, scallions, and ginger; toasted lentil salad with ras al hanout, baby spinach, fennel, and pistachios; charred roasted broccoli with haloumi, capers, arugula and lemon.
Just as interesting is Hay's innovative, grain-free broccoli-based dough, which she shows you how to use for pizzas, flatbreads, and savory tarts. And since this is a Donna Hay book, there are lots of desserts, including a peachy-plum tart made with an oat pastry; coconut and sour cherry cookies with chocolate drizzle; and blueberry granola cookies.
Jazzy and fun.
Paperback. Color photographs throughout. Imperial and metric measurements.