The longtime Recipes for Health columnist in the New York Times, Martha Rose Shulman here offers a simple method for creating delicious vegetarian meals every day. She teaches readers how to cook basic dishes like a frittata or an omelet, a stir-fry, a rice bowl, a pasta dish, or a soup using templates—master recipes with simple guidelines—then shows how to swap in and out key ingredients, based on seasonality and freshness. In this deliciously photographed collection of recipes and variations you'll find Stir-Fried Noodles with Tofu, Okra, and Cherry Tomatoes; Minestrone with Spring and Summer Vegetables; and Basmati Rice with Roasted Vegetables, Chermoula, and Chickpeas.

"Martha is one of the best American cookbook authors writing today."—Molly Katzen