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
Tarragon oil - one of my little secret weapons. Use it as a finishing oil on soups, as a component of anything bread-centric, and as a vinaigrette base. It's vibrant green with grassy anise notes, and just the sort of thing to keep on hand.
The prettiest dip in my repertoire - my take on the Iranian preparation of Mast-o-Khiar (yogurt and cucumber). I use lots of fresh herbs, dried rose petals, toasted walnuts and a pop of added color and tartness from dried cranberries.
A banana bread absolutely packed with sesame seeds, made with a blend of whole wheat and white flour, yogurt, ripe bananas, and lemon zest.
Butter a skillet add corn, fresh thyme, red onions, toasted almonds and coconut, and finish with a squeeze of lemon or lime juice...
A simple savory tomato tarte tatin made with ripe market tomatoes, plenty of caramelized onions, a wee splash of balsamic vinegar, and whatever pie dough you might have on hand (or in the freezer)...
A breezy summer-spirited lunch salad made with celery, beans, and Parmesan. And a glance at my attempt at organizing some of my pictures into albums.
A luscious fresh mint frozen yogurt recipe from the soon-to-be-released(!) Sprouted Kitchen cookbook.
My favorite tomato salad this year - made with roasted and ripe tomatoes, capers, mozzarella, almonds, and chives.
Snappy, small, fragrant, vanilla wafer cookies made with a whole vanilla pod. The entire thing!
A beautiful fried rice made with brown rice, egg, sunchokes, cashews, and basil when Grace Young came over for lunch last week.