If a recipe appears on 101 Cookbooks, I stand behind it. But beyond that, there are a number of favorite favorites. I've listed them here.
See my recommended Wellness Cookbooks
See my recommended Vegetarian Cookbooks
At the heart of this recipe is a completely quirky and off-beat sauce made from pureed green olives. Served with golden, pan-fried gnocchi, capers, toasted almonds and chives. You can easily tweak it to work with pasta or grains as well.
A big, hearty mushroom soup made with a mish-mash of market mushrooms, pearled barley, toasted sesame oil, and onions.
Cauliflower tastes great like this. Imagine a skillet of caramelized onions cooked down with fragrant cumin, ginger, garlic, sesame seeds and chiles. Add cauliflower and cook until tender. Vibrant, spicy, sweet earthiness, all on one plate.
I inherited a CSA box packed with greens the other night, inspiring this simple one-pot winter pasta with a sauce made from a full bunch of kale, shallots, garlic, and goat cheese.
Spicy brown sugar and lime-sauced soba noodles with tofu, eggplant, mango and lots of herbs. Inspired by a rare mango find, and a recipe in Yotam Ottolenghi's cookbook, Plenty.
A beautiful, shredded, raw kale salad tossed in a vibrant, lemony-pecorino dressing. From Melissa Clark's new cookbook, In the Kitchen with A Good Appetite. The first thing I made after getting back from Rome.
Savory muffins packed with spinach, feta and Parmesan cheeses, black pepper, mustard, and sunflower seeds. Adapted from a recipe in a lovely little self-published Australian cookbook, Martha Goes Green.
A few more Rome pics & a simple pasta dish made from ricotta-stuffed tortelli tossed with brown butter balsamic sauce, arugula, pecorino cheese, and lemon zest.
Adapted from a Susan Herrmann Loomis recipe - charming, snappy, salty-sweet olive-flecked shortbread deliciousness. Quirky yet sophisticated, they exist in some middle Earth realm between cracker and cookie.
Easily one of the best, most interesting soups I've cooked in years. Adapted from a recipe in Rick Bayless's Mexican Kitchen - a dried fava bean and roasted tomato base topped with a fascinating cider-kissed tangy/sweet quick-pickled chile topping.