Table of Contents

Introduction 8

The Vegetarian Larder 14

Chapter 1 Breakfast & Brunch 30

Kale Shake 32

Savory Oats with Peas and Aged Gouda 33

Hot Cereal for Four Seasons 36

Spring: Oats with Strawberries and "Cream"

Summer: Oats with Berries and Walnut Crumble

Fall: Oats with Grated Pear, Pecans, and Lemon Yogurt

Winter: Oats with Plumped Dried Plums and Lime

Creamy Herbed Eggs 39

Country Eggs and Gravy with Arugula 40

Eggs Kimchi 42

Avocado-Cheese Arepas 43

Whole-Wheat Semolina Pancakes with Peaches 45

Swedish Pancakes 46

Apple-Rye Pancakes 47

Whole-Grain Hazelnut Belgian Waffles with Strawberries 48

High-Rising Buttermilk Biscuits 49

Toasted Semolina Raisin Scones 50

Homemade Four-Grain English Muffins 52

Genmaicha Granola Bars 54

Mustard Greens, Cheddar, and Farm Egg Breakfast Pizza 57

Chapter 2 Little Meals 59

Hummus 60

Roasted Broccoli, Kale, and Chickpeas with Ricotta 61

Green Beans with Tomatoes, Onions, and Gigantes Beans 62

Caprese for Four Seasons 63

Spring: Pea Mash with Burrata and Mint

Summer: Heirloom Tomatoes with Burrata

Fall: Beets and Ricotta

Winter: Lentils and Mozzarella

Tomato, Feta, and Red Pepper Cazuela 68

Herbed Goat Cheese Omelet with Cherry Tomato Crush 70

Turkish Eggs with Olives 71

Stuffed Buckwheat Crêpes 72

Kimchi Pancakes 74

Vegetable Tempura 75

Grilled Summer Vegetables with Spicy Miso Butter 78

Romesco Vegetable Platter 80

Lecsó 82

Greek Lemon and Pasta Soup 83

Mushroom-Almond Milk Soup 84

Pea Soup with Rye Croutons and Chive Blossoms 85

Carrot Soup with Chives and Popcorn 86

Kabocha Squash Soup with Spiced Fennel Butter 88

Celery Root Soup with Apple Butter 90

Yellow Tomato Gazpacho 91

Roasted Tomato Bisque 92

Chapter 3 Salads & Sides 94

The Italian Caesar (Chicory, Dandelion, Little Gem, Anchovy, Croutons) 96

Greek Salad 98

Chopped CSA-Box Salad with Torn Mozzarella 99

Raw Kale and Strawberry Salad 100

Kale and Kimchi Salad 101

Buttermilk Fried Tofu Salad with Greens and Asparagus 102

Watermelon, Cucumber, and Avocado Salad with Ricotta 104

Radish Salad with Aged Parmesan 107

Radish, Enoki, Tangerine, and Avocado Salad 108

Roasted Carrot, Hazelnut, and Radicchio Salad with Honey and Orange 111

Wild Mushroom and Little Gem Salad 112

More Greens Than Potato Salad 113

Warm Winter Vegetables with Farro 114

Roasted Vegetables for Four Seasons 118

Spring: Asparagus with Miso Butter

Summer: Green Beans with Yogurt and Cinnamon

Fall: Delicata Squash with Pomegranates

Winter: Buttered Rutabaga and Other Winter Vegetables

Moroccan Carrot Slaw 121

Peas with Tahini and Yogurt 122

Grilled Zucchini with Hazelnuts and Baby Basil 123

Braised Butternut Squash with Saffron and Smoked Salt 124

Confit French Beans 125

Crispy Smashed Creamer Potatoes with Rosemary 126

Steamed Spinach with Feta and Paprika 127

Chapter 4 Sandwiches & Tortillas 128

Knife-and-Fork Grilled Portobello Sandwich 130

The Veggie Stack Sandwich 132

Arugula, Egg, and Avocado on Flatbread 133

Tartine for Four Seasons 136

Spring: Radish, Ricotta, and Black Pepper Tartine

Summer: Heirloom Tomato Tartine

Fall: Endive, Pear, and Truffle Honey Tartine

Winter: Apple, Avocado, and Gravlax Tartine

Lentil-Chickpea Burgers with Harissa Yogurt 138

Corn Tortillas 140

Baja Flour Tortillas 142

Soft Tacos with Mushrooms, Greens, and Onions 145

Stuffed Squash Blossom Soft Tacos 146

Pea Guacamole and Seared Halloumi Soft Tacos 148

Zucchini Quesadillas and Summer Tomato Salsa 150

Taco Truck Vegetable Burrito 151

Chapter 5 Meals in a Bowl 153

Cheese Grits with Black Beans and Avocado 154

Polenta Bowl for Four Seasons 155

Spring: Polenta and Sugar Snaps

Summer: Polenta with Grilled Tomatoes and Zucchini

Fall: Polenta with Mushroom Pomodoro

Winter: Polenta with Winter Salad, Poached Egg, and Blue Cheese

Quinoa Bowl with Avocado, Red Cabbage, and Walnuts 161

Cauliflower Curry 162

Red Lentils with Yogurt 163

Mushroom Gulyás 164

Somen Noodle Bowl with Broccolini and Bok Choy 166

Strozzapreti with Vegetable Ragu 168

Whole-Wheat Penne with Pumpkin, Rosemary, and Pine Nuts 170

Blank-Slate Baked Risotto 172

Barley Risotto with Radishes, Swiss Chard, and Preserved Lemon 174

Bottomless Pot of Bibimbap 175

Indonesian Rice Bowl 178

Chickpeas, Farro, and Sausage in Sofrito Brodo 180

Sweet Potato and Kale Tortilla Soup 181

Black Pepper Tofu Pot 182

Chapter 6 Platefuls 184

Angel Hair with Lentils and Oyster Mushrooms 186

Southern-Style Barbecue Spaghetti with Tempeh 188

Pasta for Four Seasons 189

Spring: Orecchiette with Ricotta and Chard

Summer: Mushroom Agnolotti with Sweet Corn, Heirloom Tomatoes, and Arugula

Fall: Bucatini with Spicy Cherry Tomatoes, Aged Feta, and Shrimp

Winter: Whole-Wheat Linguine with Treviso and Goat Cheese

Sunny-Side Up Yam and Black Bean Tostadas with Avocado 195

Artichoke Enchiladas 196

Back 40 Slab Pie 198

Baked Squash with Shallots, Oyster Mushrooms, and Herb Gremolata 201

Chapter 7 Meals to Share 202

Spring Vegetable Paella 204

Eggplant Parmesan Summer Supper 206

Roasted Tomato-Squash Tagine Fall Feast 209

Glazed Winter Vegetable Medley with Chestnuts and Caper Berries 211

Pizza for Four Seasons 213

Spring: White Pizza with Arugula and Ricotta Salata

Summer: Heirloom Tomato Pie

Fall: Sweet Potato, Brown Butter, and Sage Pie

Winter: Robiola, Shaved Brussels Sprouts, and Walnut Pizza

Chapter 8 Sweets 221

Baked Apples 222

Blackberry Fool 225

Poached Peaches 226

Muskmelon Float 227

Chocolate Sorbet 228

Deep Dark Chocolate Hot Fudge 229

DIY Peanut Butter and Pretzel Cups 230

Peanut Butter and Amaranth Cookies 232

Pastry Shop Almond-Chocolate Chip Cookies 233

Frangipane Toasts for Four Seasons 238

Spring: Almond Croissant

Summer: Rhubarb and Walnut Toast

Fall: Pear and Hazelnut Toast

Winter: Almond-Tangerine Toasts with Orange-Flower Syrup

Strawberry-Rye Squares 241

Spanish Sugar Pies 242

Ricotta Fritters with Meyer Lemon Glaze 244

Chapter 9 Pickles, Sauces & Such 246

Smoked Paprika Pickled Okra 248

Pickled Onions 249

Kimchi 250

Buttermilk Chive Dressing 251

Pico de Gallo 252

Harissa 253

Corn Crema 254

Garlicky Green Sauce 255

Sofrito 256

Raspberry Shrub 257

Prep School 258

Essential Tools for the Vegetarian Kitchen 276

Sources 279

Index 281

Acknowledgments 288