All of the recipes on 101 Cookbooks are vegetarian, but(!) this section highlights some favorites, along with many ideas for mains and side dishes to build a meal around.
See my recommended Vegetarian Cookbooks
Pungent, herby, and assertive, this is an incredibly versatile sauce. From Deborah Madison's new book, Vegetable Literacy, it's made with pounded capers, walnuts, green olives, and a load of herbs - the perfect slather for everything from sandwiches and pasta to egg salad and vegetables.
A quick lunchtime brown rice bowl with kale, capers, salted yogurt, za'atar, toasted sesame seeds - and a poached egg for good measure.
Popovers are the most delightful thing my oven produces - sky-high and billowy. Here's my go-to recipe, a few tips, and the overall technique I use.
Za'atar is an incredibly versatile Middle Eastern spice blend, one of my favorites. Particularly this time of year when it's a welcome addition to all sorts of roasted vegetables, soups and stews, or simply sprinkled over everything from yogurt, to eggs, to savory granola.
A simple breakfast bowl made with Greek yogurt, fresh pomegranate juice, puffed quinoa cereal, toasted sunflower seeds, and honey.
A beauty of a carrot salad - tricked out with chickpeas, chunks of dried pluots, sliced almonds, and a toasted cumin dressing. Thank you Diane Morgan.
Posole for the new year - it has a vegetable broth base, lots of blossoming corn kernels, avocado and mung beans. Topped with chopped olives and toasted almonds it's A+...
Roasted delicata squash and kale tossed w/ orzo pasta & salted yogurt dressing & I try to answer a few questions about living with marble kitchen counter tops.
A simple one-pan broccoli recipe I've made no less than three times in the past ten days - Parmesan cheese, tomatoes, orange juice, and oregano.
Whole Wheat Raspberry Ricotta Scones - golden-crusted, tender, moist, barely sweet, and streaked with violet swaths and chunks of blackberry. They're beautiful.