Perfectly Roasted Veggies From The Bowls Of Plenty Cookbook

There's nothing like hauling home a tote brimming with farmers market produce -- except for the feeling of devouring a beautiful bowl made from those finds! Bowls of Plenty, a stunning seasonal cookbook by James Beard Award-winning food writer, Carolynn Carreño is an A-Z guide to doing just that for breakfast, lunch and dinner.

Carolynn has co-authored, count 'em, twelve cookbooks in total, including a couple of volumes with restaurant goddess, Nancy Silverton like Mozza At Home. 

If, like us, you're obsessing over meals in bowls these days, this little book is a trusted, foodie-approved guide to keeping things simple, fresh, healthy and innovative. Here's a recipe from the book to whet your appetite...

The beauty of the squash and carrots in this bowl is the color you achieve when they’re roasted. The color is the result of caramelization - the root of this word being ‘caramel’ is no coincidence. Roasting vegetables brings out their natural sweetness. Winter squash keeps at room temperature for weeks, if not months. During the fall and winter, I keep a display of assorted squash in my house, so I can admire their beauty while also having them to cook for hunger emergencies. You can roast cauliflower, fennel or sliced sweet potatoes — in place of the vegetables called for here. This recipe is vegetarian. To make it vegan, skip the egg and dress the bowl with a tahini dressing in place of the yogurt green goddess.

Yogurt Green Goddess: A little yogurt turns a simple lemony vinaigrette into something totally original — and really flavorful. We used a similar vinaigrette in Nancy Silverton’s Mozza at Home, which we were finishing up at the time I started working on this one. I had a jar of the dressing in my refrigerator and found myself drizzling it onto all kinds of salad and roasted vegetable bowls. Make this once and you’ll see for yourself.

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