Seasons of Greens: A Collection of New Recipes from the Iconic San Francisco Restaurant by Katie Reicher

  • Quick kimchi (page 29)

    from Seasons of Greens: A Collection of New Recipes from the Iconic San Francisco Restaurant Seasons of Greens by Katie Reicher

    • Categories: Chutneys, pickles & relishes; Fermenting; Quick / easy; Cooking ahead; Korean; Vegan; Gluten-free; Vegetarian; Dairy-free
    • Ingredients: napa cabbage; scallions; carrots; daikon radish; onions; garlic; fresh ginger; gochujang; miso; seaweed powder
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Notes about this book

  • lselke on October 01, 2025

    This book is unfortunately poorly proofread, with one really glaring error (a dish titled with pumpkin with...no pumpkin, but sweet potato instead). It is also quite timid about seasoning, with one particularly laughable headnote about "don't be frightened by the amount of chili in this recipe!" when all it calls for is a pinch of cayenne plus some paprika. I was looking forward to a new Greens cookbook and I must say I was disappointed.

  • lean1 on May 30, 2025

    made two recipes so far. Panzanella salad which is excellent and Sun Dried Tomato Harissa which was easy to put together in the Cuisinart used dried tomatoes soaked in hot water for twenty min and drained. Needs a bit more spice next time.

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  • ISBN 10 888674143X
  • ISBN 13 9798886741438
  • Linked ISBNs
  • Published Apr 22 2025
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Weldon Owen

Publishers Text

Chef Katie Reicher of San Francisco’s legendary Greens Restaurant shares 120+ plant-based recipes inspired by cultures from around the world. Using seasonal ingredients for maximum flavor, Chef Reicher shows how to make vegetables the hero of any dish.

Vegetarian cuisine is celebrated in Katie Reicher’s Seasons of Greens. With more than 120 recipes to suit every taste, Chef Reicher pays homage to the amazing chefs before her while showcasing vegetables in new and exciting ways. Incorporating global influences, classic vegetarian dishes get a delicious makeover: root vegetables and rice is transformed into a Biryani, an Indian-inspired dish with layers of your favorite veggies. Summer rolls, a Greens version of the spring roll, uses sweet potato and a peanut sauce for a Thai twist. Avocado toast gets an update with a butterbean smash on charred bread that’s perfect for breakfast or entertaining. All of the recipes are created with substitutes in mind and with whatever is available for the season. Seasons of Greens is a fresh and modern way to enjoy vegetables.

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