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 new way to make gnocchi in a flash - no boil. Cook them in a skillet until they are golden and crusted, and in this case serve with summer shell beans and shredded cheese.
Great party finger food. A thick slab of polenta is sliced into the shape of a french fry and baked off.
One-inch wide slabs of toasted, cheesy, heirloom tomato filled deliciousness slathered with a basil-chive ricotta spread.
Make crispy crackers from wonton wrappers. The great thing about this cracker recipe is the way the wrappers provide a quick and easy blank canvas to experiment with - sweet or savory, spicy or seedy - there are countless directions to explore.
Great for dipping with olive oil, this dukkah recipe is a crumbly nut and spice blend typically associated with Egypt - hazelnuts, cariander seeds, sesame seeds, cumin seeds, black peppercorns, fennel seeds, dried mint leaves, and salt.
Rajasthani buttermilk curry recipe from the award-winning cookbook Mangoes & Curry Leaves, by Jeffrey Alford and Naomi Duguid.
Turn to this miraculously delicious soup when you are feeling sick - beans, water, garlic, shallots, chiles. Total active prep time was under five minutes, the rest is just waiting and anticipating.
Actually two different takes on hummus. One with an Italian twist, and one a lovely shade of green from the incorporation of a bit of sauteed spinach.
I'll never make lasagna any other way. Impossibly thin layers of feathery-light pasta with just enough sauce and cheese between each layer to keep it moist and flavorful.
As promised, an all-natural Thin Mint recipe for you. No shortening, no trans-fats from partially hydrogenated vegetable oils - just good old-fashioned butter, cocoa, vanilla, sugar, chocolate, whole grain flour, and peppermint turned into delicious, thin minty goodness.