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 favorite mashed potato recipe - creamy mashed potatoes flecked with finely chopped greens and garlic. Adding a green like kale, and golden threads of drizzled olive oil is a great way to add color and nutritional umph to America's favorite starch-packed side dish.
Inspired by a visit to the Maranui Surf Club in Wellington, New Zealand. This chickpea salad recipe combines a big bowl of roasted winter squash, garbanzo beans, cilantro, and red onions with a quick coconut curry dressing.
This quinoa recipe shows you how I might clean out my fridge - white quinoa, potatoes, onions, toasted nuts, and asparagus.
My dad's garlic bread recipe - garlic, lots of butter, chives, and lemon zest slathered on a wide baguette. A garlic-studded, golden crusted masterpiece.
I prefer this barley-based risotto recipe to many other rice based versions - and it is more nutritious. A pearl barley base is accented with white wine, creme fraiche, lots of meyer lemon zest, chopped greens, and Parmesan cheese.
A great way to use up leftover noodles. These savory noodle cakes make a great lunch and are easily adaptable a hundred different ways.
From Skye Gyngell's cookbook A Year in my Kitchen this simple, satisfying cauliflower soup recipe is perfect served up with a bit of cold winter weather.
Puff pastry serves as the foundation for this simple yet eye-popping butternut squash tart. The golden crust supports a ricotta cheese slather, caramelized onions, thin slices of bright orange squash, and goat cheese.
A healthy, simple and delicious alternative to deep-fried potatoes. These baked oven fries are finished with salt, pepper, a spritz of lime juice, and a dusting of Parmesan cheese.
The ultimate noodle soup recipe - imagine garbanzo beans bobbing about in a rich broth with thick ribbons of pasta noodles weaving in between them, droplets of olive oil suspended on the surface of the broth, and the whole thing punctuated with crisped fresh pasta that had been fried in olive oil.