Cookbook Club: Evergreen Kitchen

Veg-forward sweet and savory recipes for everyone.

As Bri says, there is a lot of bland food out there (vegetarian and otherwise), and she is on a mission to teach you how to make the food you love. No, she isn’t trying to turn anyone vegetarian, but good food is good food. And you don’t have to be a vegetarian to enjoy vegetables, especially when done well. 

Stick to Bri’s pillars for boosting flavor, and you can’t miss. She’s talking about salt, acid, umami, spice, and fat. Think beyond table salt and a squeeze of lemon and lean into the realms of quick pickled vegetables, miso paste, avocados, freshly grated ginger, and sambal oelek. And don’t forget to layer the texture by adding a creamy or crunch factor. 

In her book, Evergreen Kitchen, Bri helps relieve mealtime stress and answers the question of “what’s for dinner?” Her veg-forward dishes range from light and fresh Crispy Rice Salad with Smashed Cucumbers and hearty Braised Vegetables with Parmesan Croutons, to comforting bowls of creamy Butternut Squash Pasta with Toasted Hazel…