Seasons of Greens: A Collection of New Recipes from the Iconic San Francisco Restaurant

by Katie Reicher

Overview

Chef Katie Reicher of San Francisco’s legendary Greens Restaurant shares 120+ plant-based recipes inspired by cultures from around the world. Using seasonal ingredients for maximum flavor, Chef Reicher shows how to make vegetables the hero of any dish.

Vegetarian cuisine is celebrated in Katie Reicher’s Seasons of Greens. With more than 120 recipes to suit every taste, Chef Reicher pays homage to the amazing chefs before her while showcasing vegetables in new and exciting ways. Incorporating global influences, classic vegetarian dishes get a delicious makeover: root vegetables and rice is transformed into a Biryani, an Indian-inspired dish with layers of your favorite veggies. Summer rolls, a Greens version of the spring roll, uses sweet potato and a peanut sauce for a Thai twist. Avocado toast gets an update with a butterbean smash on charred bread that’s perfect for breakfast or entertaining. All of the recipes are created with substitutes in mind and with whatever is available for the season. Seasons of Greens is a fresh and modern way to enjoy vegetables.

MORE THAN 120 RECIPES: Vegetables, legumes, and grains are the heroes of every dish with substitutions and tips to make any meal a success.

COOKING BY THE SEASONS: Using vegetables that are available locally ensure freshness and is a sustainable way of cooking.

RICH WITH INFORMATION: With essays exploring seasonality, sustainability, and cultural foodways, as well as helpful hints on key ingredients.

WORLD-FOCUSED CUISINE: Blending bold new flavors and ingredients from Asia, Africa, and South America, classic vegetarian dishes are transformed in a modern way.

VEGETARIAN LEGACY: Chef Katie Reicher’s nod to Greens’ incredible vegetarian legacy include favorites passed down over its 40-year history.

HEALTHY WAY TO EAT: Find new ways to add vegetables to your meals from a bounty of choices explored by Chef Reicher.

Product Details

ISBN-13:	9798886741438
Publisher:	Weldon Owen
Publication date:	04/22/2025
Pages:	256
Product dimensions:	8.80(w) x 11.20(h) x 1.10(d)

About the Author

Katie Reicher is the Executive Chef of San Francisco’s renowned Greens Restaurant. After studying at the Culinary Institute of America, Katie began working at Greens in 2015 and was named Executive Chef in 2020. As the fourth Executive Chef in Greens' history, she continues the legacy of all-female culinary leadership. Originally from New York State, Katie draws on personal traditions, global flavors, professional training, and seasonality to create innovative vegetarian dishes.

Editorial Reviews

"A beautifully crafted book, Seasons of Greens is equally at home in a working kitchen or wrapped as a gift. Much like a meal at Greens itself, it’s perfect for birthdays or special occasions but still part of a daily culture that celebrates the vibrance of foods that spring from rich earth."

Edible East Bay 

"Vegetarians will want this book, and it is essential for regionalcollections."

Library Journal 

"With Seasons of Greens comes brightness. Glossy pages, white spaces and photographs that are as seductive and inviting as the recipes themselves. The food looks grabbable. More important, it looks — and is — doable. These are recipes for today. And every day."

Dorie Greenspan

Katie Reicher’s new cookbook “Seasons of Greens” shows off the chef’s deft handling of plant-based cooking and pays homage to her restaurant’s legacy as a trailblazer on San Francisco’s vegetarian scene.

Wall Street Journal 

"[Chef Katie's] love of greens is also evident in her new book, Seasons of Greens . More than 120 recipes, interwoven with personal stories and thoughtful advice, reveal the richness that greens bring to the plate. The book offers not only finished recipes, but also tools—bases, butters, and sauces—that allow flavor builders, as Katie calls them, to gain a deeper understanding of cooking. "

Vogue Lifestyle

"Recipes are hearty and satisfying with no need to hunt down unique ingredients....Restaurant-quality vegetarian dishes with one foot in Greens’ future and one in the past are one part comfort, one part homemade flavor. It’s veggie passion writ large and a warm hug of a cookbook."

Christina Mueller