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
My go-to berry pie recipe - a rye flour crust and mixed berry filling seasoned with fresh thyme leaves. It's the pie I bake most often.
I call this the magic sauce recipe. In part, because it makes everything it touches shimmy with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that has veered off the rails in a big way.
Lillet-spiked buttermilk shakes. Just a quick grown-up twist on the classic vanilla milkshake.
A scrambled egg recipe taught to me by the lovely Lynn from Satsuma Press - herby cream cheese is the last-second finish that make these eggs simple but special.
An off-beat pasta salad made with stuffed pasta, seasonal vegetables, and a spice-forward, golden sesame yogurt sauce.
A crunchy, sweet no-cook summer corn salad. The salad is a breeze, has a ton of toasted pepitas & sunflower seeds, tossed with a brown sugar lemonade vinaigrette.
Homemade celery salt couldn't be easier to make. I keep a bottomless jar of it on hand and use it on just about everything - eggs, soups, salads. It's hard to go wrong with it.
A simple corn soup topped with an electric harissa-yogurt swirl + photos from a walk around North Beach on the Fourth of July.
A no bake chocolate cake I make when I'm feeling particularly lazy and need a crowd-pleaser of a dessert. Good-quality dark chocolate, cream, and whatever you like to infuse the cream - you're set.
A twist on classic macaroni salad - I toss the pasta with a creamy sauce made from sauteed green onions, then add lots of black pepper, arugula, diced apple, and lemon juice to the bowl.