Table of Contents
Introduction 8
Slathers, Dips, Drizzles, and Basics 13
Lemon Vinaigrette, Fresh and Grilled 14
Sesame Apple Vinaigrette 15
Green Goddess Dressing 16
Chimichurri 18
Classic Basil Pesto 19
Classic Aioli and Variations 20
Fire-Roasted Ketchup 23
Charred Beet Hummus 24
Tahini Sauce 27
Smoky Eggplant Dip 28
Teriyaki Sauce 29
Pickles Two Ways 30
Basil Oil 31
Roasted Garlic 32
Fried Shallots 33
Charred Chickpeas 34
Grilled Bread 36
Grilled Croutons 37
Two Methods for Grilled Bread Crumbs 38
Toasted Nuts and Seeds 39
Tomatoes, Brassicas, Squash, and Leaves 41
Burst and Fresh Tomatoes with Halloumi and Basil Oil 42
Grilled Shakshuka 44
Grilled Gazpacho 47
Romanesco with Romero Sauce 48
Broccoli Steaks with Cheddar Beer Dipping Sauce and Grilled Onion Rings 51
Charred Broccoli and White Bean Crostini 54
Cauliflower Roast with Anchovy Bread Crumbs 56
Cauliflower Steaks with Tahini 58
Eggplant Rollatini 59
Eggplant Steaks with Miso 61
Eggplant Sandwiches with Pickles and Hard-Boiled Eggs 62
Ratatouille 64
Zucchini Tartines with Goat Cheese and Pickled Carrots 67
Moroccan-Spiced Squash Fattoush with Lentils 68
Coconut Curry Squash 70
Squash Tacos with Black Beans, Pickled Onions, and Pepita Salsa 71
Tofu Tacos with Creamy Cabbage Slaw 74
Red Cabbage with Peanut Dressing and Grilled Pineapple 76
Brussels Sprouts with Herbs and Fried Shallots 79
Radicchio Salad with Oranges and Pecorino 80
Chicories with Anchovy Vinaigrette and Eggs 83
Kale Chips with Grilled Onion Dip 85
Caesar with Grilled Croutons 86
Green Vegetables, Peas, Beans, and Grains 89
Asparagus and Green Beans with Farro, Peas, and Ricotta Salata 91
Asparagus with Fried Eggs and Garlic Chips 92
Artichokes with Lemon-Caper Aioli 94
Sugar Snap Peas with Horseradish Gremolata and Radishes 97
Charred Green Beans with Tahini 98
Charred Edamame with Sesame, Ginger, and Soy 99
Charred Leeks with Blue Cheese and Walnuts 101
Mushroom-Farro Veggie Burgers 102
Falafel-Style Veggie Burgers 104
Quinoa Tabbouleh Stuffed Peppers 106
Corn, Mushrooms, Roots, and Bread 109
Mexican Street Corn 110
Corn Salad with Miso and Fresh and Grilled Cucumbers 113
Mushroom and Tofu Spring Rolls 114
Mixed Grill Mushrooms over Polenta 117
Teriyaki Mushroom Bowls with Togarashi 118
Carrots with Miso Butter, Chickpeas, and Cilantro 119
Carrots with Grilled Citrus, Avocado, Pistachios, and All of the Seeds 120
Smoked Beets with Dill Yogurt Dressing and Rye Bread Crumbs 123
Fennel with Herbed Ricotta 126
Baby Turnips and Greens with Carrot Ginger Dressing 128
Potato Salad with White Beans, Arugula Pesto, and Pickled Shallots 130
Gribiche Potato Salad 132
Patatas Bravas Fries 133
Sweet Potato Fries with Tamarind Date Ketchup 134
Crostini with Grilled Olive Tapenade, Citrus, and Goat Cheese 135
Flatbread and Suggested Toppings 136
Acknowledgements 139
Index 140
