SIGNED BOOKPLATE: The Weekday Vegetarians Get Simple (Jenny Rosenstrach)

100 accessible, stress-free recipes to make plant-forward cooking more streamlined than ever, from the bestselling author of The Weekday Vegetarians.

Jenny Rosenstrach's bestselling cookbook, The Weekday Vegetarians, introduced home cooks to the idea that you don’t have to be a vegetarian to eat like one. In Get Simple, she shares 100 new recipes that make eating meat-free even easier, even tastier.

Each chapter highlights strategies for common roadblocks to veg-based meals like "One-Pan Dinners for Anyone Who Says Vegetarian Cooking is Complicated" and "Cozy Comfort Food: How to Convince Athletes, Ravenous Teenagers and the Proverbial Meat and Potato Eater that Vegetarian Food is Filling." In addition, she includes more than a dozen of her popular all-new "hooks" to give vegetarian food that extra hit of flavor-boosting magic, like Crispy Capers, Jammy Tomatoes, and Ginger-Miso Dressing. Get Simple offers must-make recipes such as:

• A Vegetarian Starter Kit: Pasta with Yogurt & Caramelized Onions; Tostada with Egg & Pickled Onions
• Soup and a Side: Smoky Tomato-White Bean Soup; Blasted Artichokes with Yogurt-Dill Sauce
• Skillet and Sheet Pan Dinners: Spicy Feta Chickpea Wedges with Arugula Pesto; Sheet Pan Gnocchi with Butternut Squash
• Cozy Comfort Food: Mushroom-Chard Bread Pudding; Roasted Tomato-Blue Cheese Tart
• Dinner Salads and Bowls: Creamy Dill-Quinoa Salad with Sweet Green Things & Tofu; Crispy Honey/Harissa-Glazed Chickpea Bowls with Yogurt & Mint
• Pasta & Noodles: Shells with Artichoke Sauce & Crispy Capers; White Lasagna with Mint-Pea Pesto
• Stuffed, Wrapped, & Topped: Tamarind-Glazed Cauliflower Tacos; Roasted Vegetable Reubens; Miso-Mushroom Tacos with Pickled Cabbage

Recipes include callouts highlighting attributes of accessibility including one-pot/one-pan suppers, freezer-friendly eats, 30-minute dinners, and pantry raid meals. With Jenny’s guided and streamlined approach, anyone can introduce meals that celebrate vegetables with big flavors into their weeknight rotation.