Everything I've made from this sho far has been good and simple to prepare. The roasted Brussels sprouts are a great fall-ish recipe (I make them with quinoa on the side) and the baked sweet potatoes are surprisingly yummy.
More and more people are making the shift to a vegetable-centric diet. Yet, in a two-person household it can be challenging to find quick, easy, and satisfying recipes to cook up at the end of a busy workday (especially without leftovers). This follow-up to the successful One Pan, Two Plates provides 70 perfectly sized vegetarian entrées—think Butternut Risotto, Gnocchi with Wild Mushrooms and Edamame, and Eggplant Rollatini—all requiring only one pan and one hour or less to prepare. With beverage pairings for each recipe and an "Extra hungry?" feature for heartier appetites, each dish is one that home cooks will make again and again.
About the Author
Carla Snyder, cookbook author and cooking school teacher, lives in Hudson, Ohio.