Neighborhood: Hearty Salads and Plant-Based Recipes from Home and Abroad by Hetty McKinnon

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    • Categories: Egg dishes; Salads; Side dish; Vegetarian
    • Ingredients: leftover salad; eggs
    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: leftover salad; vegetable broth
    • Categories: Sandwiches & burgers; Main course; American; Vegetarian
    • Ingredients: leftover salad; sourdough bread; whole egg mayonnaise; cheese of your choice
    • Categories: Egg dishes; Main course; Cooking ahead; Iranian; Vegetarian
    • Ingredients: onions; eggs; saffron; leftover salad; soft herbs of your choice; pomegranates
    • Categories: Dressings & marinades; Salads; Side dish; Gluten-free; Vegetarian
    • Ingredients: sweet potatoes; collard greens; cooked pinto beans; toasted sunflower seeds; limes; buttermilk; sour cream; paprika; smoked paprika; cilantro
    • Categories: Salads; Dressings & marinades; Side dish; Gluten-free; Vegetarian
    • Ingredients: white balsamic vinegar; brown lentils; soft herbs of your choice; saffron; Greek yogurt; golden beets; lemons
    • Categories: Dressings & marinades; Salads; Main course; Cooking ahead; Argentinian; Gluten-free; Vegetarian
    • Ingredients: eggplants; fennel; firm tofu; shiitake mushrooms; cooked brown rice; toasted sesame seeds; paprika; ground cumin; parsley; oregano; olive oil; scallions; Greek yogurt; cilantro; jalapeño chiles
    • Categories: Chili; Dips, spreads & salsas; Main course; American; Mexican; Gluten-free; Vegetarian
    • Ingredients: onions; cumin seeds; paprika; dried oregano; cooked pinto beans; cooked black beans; cooked red kidney beans; cherry tomatoes; red capsicums; limes; corn tortillas; sunflower oil; avocados; tomatoes; Lebanese cucumbers; ground chipotle chiles; cilantro; yogurt; long red chiles; shallots
    • Categories: Dressings & marinades; Salads; Side dish; American; Gluten-free; Vegan; Vegetarian
    • Ingredients: red onions; cooked black beans; collard greens; avocados; limes; ground cumin; roasted unsalted pumpkin seeds; dried chipotle chiles; cilantro; superfine sugar
    • Categories: Dressings & marinades; Salads; Grills & BBQ; Side dish; American; Mexican; Gluten-free; Vegan; Vegetarian
    • Ingredients: corn on the cob; firm tofu; ground cumin; turmeric; smoked paprika; cooked black beans; limes; shallots; jalapeño chiles; cilantro; red bell peppers
    • Categories: Dressings & marinades; Salads; Side dish; Russian; Ukrainian; Gluten-free; Vegetarian
    • Ingredients: kasha; vegetable stock; mixed mushrooms; rainbow chard; soft herbs of your choice; radishes
  • Brussels sprout Caesar with croutons, borlotti beans and sunflower seeds
    • Categories: Dressings & marinades; Salads; Side dish; American; Vegetarian
    • Ingredients: stale bread; Brussels sprouts; cooked borlotti beans; red onions; parsley; basil; toasted sunflower seeds; Parmesan cheese; garlic; whole egg mayonnaise; sour cream; salted capers
  • Sugar snap peas with radish and spelt grains
    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian
    • Ingredients: sugar snap peas; radishes; scallions; sesame seeds; fresh ginger; lemons; honey; sesame oil; spelt berries; cilantro
    • Categories: Dressings & marinades; Salads; Sauces, general; Side dish; Vegetarian
    • Ingredients: marinated vegetables; freekeh; parsley; basil; kale; toasted sunflower seeds; Parmesan cheese; chile powder
    • Categories: Dressings & marinades; Salads; Side dish; Gluten-free; Vegetarian
    • Ingredients: cauliflower; ground cumin; Puy lentils; bay leaves; ground coriander; paprika; mint; toasted almonds; baby spinach; salted capers; cilantro; Greek yogurt
    • Categories: Dressings & marinades; Salads; Sauces, general; Side dish; Gluten-free; Vegetarian
    • Ingredients: Brussels sprouts; quinoa; vegetable stock; green beans; pitted black olives; parsley; mâche; almonds; Comté cheese
    • Categories: Dressings & marinades; Salads; Side dish; French; Gluten-free; Vegan; Vegetarian
    • Ingredients: eggplants; zucchini; onions; tomatoes; herbes de Provence; green beans; Puy lentils; pitted black olives; parsley; red bell peppers; baby arugula
    • Categories: Dips, spreads & salsas; Dressings & marinades; Pasta, doughs & sauces; Salads; Side dish; Mediterranean; Vegan; Vegetarian
    • Ingredients: kipfler potatoes; short pasta; green beans; toasted sunflower seeds; salted capers; parsley; basil; pitted black olives; walnuts
  • Smashed eggplant with lentils and maple-roasted radishes
    • Categories: Dressings & marinades; Salads; Side dish; French; Gluten-free; Vegan; Vegetarian
    • Ingredients: lentils; bay leaves; radishes; maple syrup; lemons; baby spinach; parsley; eggplants; paprika; mint; shallots; chile powder
    • Categories: Dressings & marinades; Salads; Egg dishes; Side dish; French; Gluten-free; Vegetarian
    • Ingredients: eggs; Puy lentils; green beans; kale; basil; parsley; tarragon; red onions; radishes; cherry tomatoes; pitted black olives; whole egg mayonnaise; salted capers; yogurt
    • Categories: Dressings & marinades; Salads; Side dish; French; Vegan; Vegetarian
    • Ingredients: Camargue red rice; brown rice; quinoa; coarse bulghur; green beans; cooked chickpeas; pitted green olives; scallions; parsley; walnuts; walnut oil; lemons; olive oil
    • Categories: Dressings & marinades; Salads; Side dish; French; Gluten-free; Vegetarian
    • Ingredients: chestnuts; honey; thyme sprigs; brown-skinned pears; butter lettuce; chives; parsley; blue cheese; toasted hazelnuts; apple cider vinegar; Belgian endive; Dijon mustard
  • Warm goat's cheese croutons with roasted beets, figs and apple-mustard dressing
    • Categories: Dressings & marinades; Salads; Side dish; French; Vegetarian
    • Ingredients: baguette bread; goat cheese; thyme sprigs; rosemary; watercress; mâche; chives; figs; walnuts; apple juice; honey; apple cider vinegar; beets; Dijon mustard
    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian
    • Ingredients: lemons; globe artichokes; rosemary; oregano; cherry tomatoes; cooked cannellini beans; buffalo mozzarella cheese; basil; pine nuts; spelt berries; baby arugula; long red chiles
  • Chargrilled broccoli, zucchini, peas and radish with cannellini beans and caper bagna cauda
    • Categories: Dressings & marinades; Grills & BBQ; Salads; Side dish; Italian; Vegetarian
    • Ingredients: broccoli; zucchini; peas; cooked cannellini beans; radishes; basil; mint; parsley; salted capers; lemons

Notes about this book

  • DKennedy on October 07, 2017

    Bought this book based on rave reviews of her first book, Community, which is priced very high here in the states. This book has a US release as well so more affordable.

Notes about Recipes in this book

  • Sugar snap peas with radish and spelt grains

    • Jane on June 29, 2019

      I got some freshly picked sugar snap peas and radishes from the farm stand and this recipe made a lovely lunch. I used farro rather than spelt. I liked the light ginger/lemon/sesame dressing.

    • sosayi on June 23, 2018

      Great early summer salad! We substituted farro (had on hand) for the spelt grains, but otherwise made as instructed. I slightly tweaked the dressing amounts due to personal preference (slightly more lemon juice), but overall good balance. I made this ahead, and while it held up reasonably well and tastes perfectly fine for lunches, I'd cut the peas and radishes slightly thicker next time so that they keep their crunch a bit better (mine were paper thin). Served with hot smoked salmon for dinner, which went perfectly with the flavors.

  • Cumin-spiced cauliflower with fried lentils and spinach yogurt

    • DKennedy on October 28, 2017

      Made this as one of a trio of salads I will be serving tonight for the first course of our community progressive dinner. It calls for 2 heads of cauliflower. I 1/2d the recipe and now I wish I had doubled it. The roasted cauliflower is delicious straight out of the roasting pan. So is the fried lentil component. Note that I added coriander to both components which I think was a good tweek. This is make again fantastic. Note that the amount of sauce (even 1/2d) is way too much. Note to self: cut the sauce recipes in this book by 1/2 every time.

    • Lepa on July 30, 2017

      This dish was outstanding. It is easily the best thing I have made in the last couple of months. The combination of lentils with the rich spinach yogurt was amazing. My kids also loved it and ate it without complaint (after a skeptical first bite).

  • Caponata with pearl couscous and almonds

    • Melanie on November 25, 2016

      Tasty. Makes a huge amount though and my partner wasn't a fan. Would make again as part of a mixed buffet as the flavour became overwhelming.

    • amystar on January 22, 2022

      love this. adding pearl couscous and harissa to caponata is genius. great recipe to make when you have a vegan guest amongst meat eating people. you can serve this with crusty bread to the vegan and the meat eating friends can have it as a side dish. makes enough to feed ten armies. for an everyday meal i halve the recipe and my husband and i still eat this for a few days as a side dish. in the past, i’ve omitted almonds or harissa because i didn’t have them and it’s still delicious. the only faff is the amount of chopping and frying, but all is forgiven because it’s yummy. meat loving hubby says “it’s just ok, not a big fan” but he eats it like a starved animal every time i serve it.

  • Eggplant with haloumi, beet tzatziki and yogurt flatbreads

    • Melanie on November 25, 2016

      Delicious beetroot tzatziki - used precooked beetroot to help simplify prep. Great flsvour, a real party dish. Served with store bought flatbreads and pan fried haloumi, keen to try the full dish though.

    • e_ballad on December 19, 2016

      Loved the tzatziki & the flatbreads, while the rest was a little ho-hum. Whilst I recognise that there is quite a lot of flavour packed in, the large quantity of eggplant needed something extra to make this special - I'm thinking sumac or a spice blend.

  • Basil-lemon scented millet with roasted broccoli

    • Lepa on August 16, 2017

      This is very good. My kid were skeptical but after trying a bite, wolfed it down (sans arugula). Warning, this recipe, like all the recipes in this book, makes a huge amount of food. I stored the millet separately from the arugula and it seems like it will work well as a leftover. In college I often made couscous with pesto and chickpeas and this salad reminded me of this dish. I might add some chickpeas to this salad next time to add more protein.

    • e_ballad on June 28, 2017

      Another Hetty hit. A whole heap of flavour & incredibly easy to pull together.

  • Roasted cauliflower with farro, pine nuts, mint and agrodolce

    • Lepa on October 25, 2017

      The whole family enjoyed this; my young son was a huge fan. It looks like a large list of ingredients but it comes together easily. I didn't have juniper berries so I added a teaspoon of gin to the sauce while it was cooking.

    • sosayi on July 26, 2017

      Another stellar salad from Hetty McKinnon. I made a few substitutions (based on ingredients I had to hand), but don't think they substantially affected the dish: subbed leftover red rice for the farro, used parsley in place of basil, and grilled the cauliflower instead of roasting. Great balance of sweet and sour, with lots of freshness from the large quantities of herbs. Served with grilled lamb burgers with tzatziki.

  • Roasted golden beets with lentils, soft herbs and lemon-saffron yogurt

    • Lepa on February 28, 2018

      I wasn't crazy about this. If I had read @sosayi's note, I might have made adjustments and ended up with a dish I liked better. I used brown lentils and the dish tasted a bit too muddy. I kept adding lemon but never got a good, balanced taste. I used dill and cilantro for the herbs. I diced the beets, following the recipe, and the finished product was very unattractive.

    • sosayi on November 08, 2017

      Both the initial meal and the subsequent leftovers were delicious, and the flavor got even better over time. While I did enjoy it, there were a few changes I made: 1) beluga lentils in place of brown; 2) extra lemon juice; 3) extra vinegar. I've regularly found that I need to add more acid to Hetty's recipes, so I'm not surprised. I probably doubled the quantities of both, if not more. For my soft herbs, I used cilantro, mint, dill and parsley. I'd also note that the saffron got mostly lost in this dish. I might switch it for turmeric (if I wanted to keep the color) or just add much more than a pinch. Lastly, the picture in the book looks nothing like what I ended up with. Partly, that's due to my darker lentils, but she also shows the beets as wedges, not 1/3-in squares which she instructs you to cut them into, with a far smaller proportion of lentils and more yogurt. I think I'd roast whole beets (and then peel and slice) in the future, and perhaps assemble a layered salad instead.

  • Chipotle black beans with collard greens, avocado and chipotle-lime vinaigrette

    • Lepa on April 17, 2018

      I like raw collard greens and this salad is pretty good. It was pretty involved, though, and in the end I'm not sure I want to put that much work into making it again. The other collard salad from this book was easier to make and probably better.

  • Brussels sprout Caesar with croutons, borlotti beans and sunflower seeds

    • Lepa on August 16, 2017

      This salad was shockingly good. The dressing was especially dreamy. The seeds added a lovely crunch. The croutons were delicious. Everybody in my family loved this- especially my seven year old!

    • sosayi on June 07, 2018

      Really great salad. I loved the addition of the beans (I used braised cassoulet beans from Rancho Gordo), red onion, and sunflower seeds to a caesar. The dressing was creamy and unctuous, but I made a few small changes to it to adjust to my preference: instead of adding salt to season, I added anchovies; instead of adding water to blend and make it pourable, I added more lemon juice; and I also increased the quantities of garlic. I think I prefer things more acidic than this author, as I've had to add more with each salad of hers I've made. I also blended the dressing instead of just mashing and mixing with a fork. Regardless, this was great! Even with romaine (I had soooo much from my CSA) in place of brussels sprouts. I think you could use anything sturdier green here, really.

    • sosayi on November 27, 2018

      Made again for Thanksgiving 2018, this time with brussels sprouts. And it was again great! Leftovers hold really well for a few days, even keeping their bite, if you just keep the croutons out on top.

  • Four ways to use leftover salad: go kuku

    • e_ballad on December 29, 2016

      Granted, this was a means of using up excess quinoa/corn/tomato salad, so I didn't go in with very high expectations. This took a good deal longer than the cooking time specified, which led to the egg being rubbery around the outside in order for the middle to set. I would also season more generously if I did it again, though I suspect that I will revisit the principle of this dish using another frittata recipe, rather than returning to this particular recipe.

  • Roasted beets with quinoa, shallots and orange miso

    • e_ballad on November 15, 2016

      Liked this salad, but not superkeen on the dressing. It held up really well for lunch at work the following day though.

  • Moghrabieh with black lentils and sugar snap peas

    • sosayi on July 24, 2017

      Delicious salad! Only adjustments: I upped the quantities of both olive oil and lemon juice (it was a little dry); I used Israeli couscous in place of the moghrabieh; and I added the zest from the lemon and some feta I needed to use up. Request was made for this to become a "house salad" always available in the refrigerator.

  • Chargrilled Brussels sprouts and kale with crushed borlotti beans and za'atar

    • sosayi on May 02, 2018

      Dinner last night on the grill; another great vegetarian grilled option. We grilled both the brussels and the kale, along with some homemade pita as an accompaniment. The beans (cranberry), I cooked in the pressure cooker while grilling and half-mashed instead of doing a full mash. I ended up needing to add more vinegar (again with Hetty) than called for, probably closer to 3 T not 3 t. The layers of beans, then kale and brussels, then oil-cured olives and za'atar really worked well together. It was a bit dry, so maybe a dollop of yogurt on top next time? Flavors were great, though, so maybe not.

  • Israeli chopped salad with tomatoes, cucumber, radish and feta

    • sosayi on October 24, 2017

      Simple chopped vegetable salad with loads of flavor from the herbs and lemon. Would definitely have been better in peak tomato season, but still good. Served with Beet and Chickpea cakes in a brown rice bowl with tahini yogurt sauce and harissa. Nice combination. Would also be good with some pita and simple grilled meat with those accompaniments, I think.

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  • ISBN 10 1611804558
  • ISBN 13 9781611804553
  • Published Jun 27 2017
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Roost Books

Publishers Text

Hearty and healthy salad recipes inspired by neighborhoods across the globe.

No matter where you live in the world, it is the daily rituals of food that bind and connect us.
Neighborhood is a must-have collection of show-stopping yet simple vegetable-packed recipes, delivered against a backdrop of charming stories of food, family, and friendship. These delicious main-meal salads are filled with exciting flavors from around the world, journeying from Brooklyn to the greater Americas, the Mediterranean, Asia, France, Australia, and many other neighborhoods.
Incorporating vegetables, grains, beans, nuts, herbs, and spices in exciting combinations, the recipes here redefine what a salad can be. From Shredded Collard Greens, Baked Sweet Potato, and Pinto Beans with Paprika-Buttermilk Dressing to Cumin-Spiced Cauliflower with Fried Lentils and Spinach Yogurt and Thai Carrot and Peanut Salad, the sixty hearty salad recipes represent plant-based goodness at its very best, with recipes you’ll want to make time and time again. A collection of dessert recipes leaves the book with a sweet finish.

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