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Description
MORE THAN 120 RECIPES: Vegetables, legumes, and grains are the heroes of every dish with substitutions and tips to make any meal a success.
COOKING BY THE SEASONS: Using vegetables that are available locally ensure freshness and is a sustainable way of cooking.
RICH WITH INFORMATION: With essays exploring seasonality, sustainability, and cultural foodways, as well as helpful hints on key ingredients.
WORLD-FOCUSED CUISINE: Blending bold new flavors and ingredients from Asia, Africa, and South America, classic vegetarian dishes are transformed in a modern way.
VEGETARIAN LEGACY: Chef Katie Reicher’s nod to Greens’ incredible vegetarian legacy include favorites passed down over its 40-year history.
HEALTHY WAY TO EAT: Find new ways to add vegetables to your meals from a bounty of choices explored by Chef Reicher.
COOKING BY THE SEASONS: Using vegetables that are available locally ensure freshness and is a sustainable way of cooking.
RICH WITH INFORMATION: With essays exploring seasonality, sustainability, and cultural foodways, as well as helpful hints on key ingredients.
WORLD-FOCUSED CUISINE: Blending bold new flavors and ingredients from Asia, Africa, and South America, classic vegetarian dishes are transformed in a modern way.
VEGETARIAN LEGACY: Chef Katie Reicher’s nod to Greens’ incredible vegetarian legacy include favorites passed down over its 40-year history.
HEALTHY WAY TO EAT: Find new ways to add vegetables to your meals from a bounty of choices explored by Chef Reicher.
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