Simple Green Suppers: A Fresh Strategy for One-Dish Vegetarian Meals Paperback – Illustrated, April 11, 2017

Here’s the thing, I’m not really a cook. Nor am I a vegetarian. But this cookbook had me at “Simple,” “Green,” “Suppers”. With gorgeous photography and straight-forward strategies for creating fresh, one-dish meals in anywhere from 20 minutes (with some pre-planning) to 45 minutes, this will be my go-to cookbook for the foreseeable future. I’ve already tabbed multiple recipes to get started. I’m particularly taken with the veggie + noodle section and the veggie + tortillas section. Can’t wait to try the Little Green Quesadillas with cheddar, scallions and tomatoes. Did I mention that the book is drop-dead gorgeous, too? Really stunning. Get it for yourself. Get if for your friends and family.

I've cooked several recipes out of this cookbook now, and we've enjoyed each one. They are fresh, imaginative, healthy and delicious! Generally easy to prepare but still uses a variety of ingredients. I highly recommend this book, I got the kindle edition. My only wish is that it was more consistent in the number of servings. Some recipes are for 2, 2-3 servings, others for 4. I think I saw one for 6, so quite a variety. I've been caught off guard and worried i wouldn't be making enough for our family of four, but that's a small quibble for what's a super book

I love Susie Middleton and her style of cooking and writing. I have her first two books and I love the way she gives rich descriptive details so you know how the food it supposed to look, sound and feel throughout the cooking process. This book continues on her theme of vegetable centric cooking except it's fully vegetarian where her others are mostly vegetarian. So far everything I have made has been delicious and has not disappointed. She consistently combines cooking technique and flavor combinations to create dishes in which product is greater than the sum of its parts. This book is definitely a keeper!!

I love the recipes (especially the author's healthy take on Mexican flavors) and the advice on making choices in the store and in the kitchen, the book's layout and all the photographs. I'm not a vegan, so although I do eat a mostly plant-based diet, I actually enjoy having recipes that feature eggs and cheese. However, the "green suppers" are "simple" as in "not fancy" and "not difficult" - which is not the same as "quick" and "using few ingredients." Many dishes require quite a few steps, and call for several ingredients, often in weird amounts. I cook mostly for myself, so when I am presented with a recipe that calls for 1/2 cup of black beans, a few sprigs of cilantro, and half avocado, I have a choice of either increasing the number of servings (and therefore meals) or planning to use the ingredients in another meal or throwing out the leftovers from, let's say, an opened can of beans or skipping an ingredient that does not seem essential. I think the best way to use this book - I believe this was to some extent the author's intention - is to really plan ahead menu for the week, and have some of the ingredients on hand to use in different dishes (e.g. salsas, green rice, roasted veggies) or make peace with the fact that next three lunches are quesadillas with butternut squash and black beans. Overall, it is a great book, but not necessarily for someone who expect to find a minimalist approach to the length of the shopping list and time spent in the kitchen.

This is one amazing cook book! I've made four recipes in the week I've had this cookbook: Red Quinoa and Kale Salad (p 47), Spring Miso Soup (p 209), Quick Tomato Soup (218), and Indian Curry (p 76). All have turned out great, even with early spring vegetables. The only one that took any time is the "quick" tomato soup. Not a lot of hands-on time, but you have to roast the tomatoes (30 min) and then cook the soup (another 30 min). As others have commented, this is beautifully laid out. I just hope the binding holds up to all the wear it's going to get!

I have all of her cookbooks and this one is her best! Simple, creative and well-thought out recipes that are so inspiring - and I'm not even a vegetarian. Her "index of bonus recipes" of sauces, dressings, broths and more is a truly a "treasure chest" as she espoused. Because she teaches technique rather than rote recipes they will be easily adaptable to one's taste. Just made the grilled naan "pizza" with roasted cherry tomatoes, lemon-thyme feta, cucumbers and basil. Delicious and beautiful! I haven't seen a single recipe that doesn't entice me. Highly recommend this book!

What busy home cook doesn't love the one-dish supper? Here are a hundred delicious one-dish recipes, and if they're all as fabulous as the Roasted Butternut "Smash" on Whole Wheat Toast (with cranberry citrus herb butter and crispy shallots), I may chuck several of my old, less user-friendly cookbooks in favor of this one. Though I've often found vegetarian cooking to be time-consuming (more peeling and chopping than when a protein is the focal point), Susie gives us strategies for cutting back prep time to about a half an hour on average -- how much do I love THAT?

I have made about 15 dishes in this cookbook so far (I have had it about 4 weeks) and I have loved every single one. Great cookbook for vegetarians who don't want to do hours of prep. I have recommended to all my friends and family and they have all purchased one!