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
This chile relish has been a staple this summer. it brings the fast magic - adding depth, raisiny-chile flavor, color, and dimension to all sorts of simple preparations. I'll list off a number of my favorites here.
I make these little on-the-go rice balls all the time with leftover rice, and whatever fillings and seasonings are convenient and on hand. These are made with leftover sprouted brown rice and cooked mung beans. They're filled with a bit of avocado, and I made a quick almond-butter + miso slather that I hit with the broiler for a quick flash.
A simple summer melon salad. Sweet chunks of melon combine with toasted almonds for crunch, serrano chiles and scallions counter the sweet, there's small dollops of crème fraîche, cilantro, and a wash of sake. A real summer refresher.
A simple asparagus panzanella - a quick, mustard buttermilk dressing accents good asparagus, alongside crusty shards of toasted bread, and a dusting of sesame seeds. Shred a hard boiled egg over the top and you've got an even more substantial meal.
A vegetable soup I've been enjoying at the studio. Made with tomatoes, white beans, celery, and some herbs. It's simple, and straight-forward with a finishing basil accent.
The bean & artichoke salad I made to take to Easter this year - pickled celery, chopped kalamata olives and toasted walnuts, along with tender artichokes, and lots of the white cocagne beans I picked up at my neighborhood farmers' market.
Simple green curry dumplings made with caramelized leeks, green curry paste, and cooked mung beans. Everything is thinned with coconut milk and then mashed and smashed a bit.
The most interesting carrot recipe I've attempted in a long time - infused with fragrant spices like saffron, cumin, and cinnamon. Punctuated by dried fruit, savory from caramelized onions and tomatoes, with spots of fresh, green herbaceousness from mint, and chiles, and cilantro. Things just get increasingly delicious from there.
A California-inspired Miso, Avocado, & Lima Bean Salad from A Modern Way to Eat, by Anna Jones. Seasonal greens and beans are tossed with an assertive, creamy miso dressing. There are crunchy seeds, and broccoli, and avocado - it all comes together into a brilliant, beautiful, feel-good salad.
Kale quinoa bites - baked with feta, edamame, and onion for my Tokyo flight. A great little nutrition-packed snack or meal when you're on the go.