Summer is a time for eating lighter, and a good guide to that is “Everyday Vegetarian: A Delicious Guide for Creating More Than 150 Meatless Dishes.” The authors should know: They’re the editors of Cooking Light magazine.
Vegetables take center stage, and the recipes are divided into dish categories: salads; sandwiches; soups, stews, and chilies; pasta and noodles; rice, grains, and risotto; beans, eggs, and soy; pizzas and tarts; and sides. Each recipe is accompanied by nutritional information. Besides being inspirational—see if the gorgeous photos don’t get you packing your shopping bags for the farmers market—the recipes are also accessible, easy to make, and with no hard-to-find ingredients in sight.
In the summer, when you might not want to touch a single stove or oven knob, the salad section is compelling. To try: a beet and berry salad, which gets a pop of flavor from balsamic vinegar in the vinaigrette, and only takes 10 minutes to put together. As for the gorgeous Tomato Stack With Corn and Avocado, it simply sings of summer.
“Everyday Vegetarian: Delicious Guide for Creating More Than 150 Meatless Dishes” ($21.95) is published by Oxmoor House.