A member of Edible East Bay’s editorial team for many years, artist Helen Krayenhoff has a fall tradition of creating an illustrated book each year. This time, it’s a small, colorful cookbook with 12 simple vegetarian recipes that she’s illustrated with watercolors. The recipes were created with Sandy Sonnenfelt, an expert olive oil taster who has recently retired from a long career directing the prepared foods kitchen at Oakland’s Market Hall Foods.
Each month in the 6- by 5-inch wire-bound book features a simple, tasty way to prepare a seasonal vegetable:
January • Whole Wheat Pasta + Broccoli Rabe
February • Tokyo Turnips with Ginger, Soy Sauce + Sesame Oil
March • Mixed Chicories, Blood Orange + Avocado Salad
April • Shaved Asparagus with Parmigiano Reggiano + Lemon
May • Rhubarb + Strawberry Granita
June • Summer Fruit Crisp
July • Pepperonata
August • Honeydew melon, Persian Cucumber, Lime + Mint
September • Shakshuka
October • Baked Apples
November • Brussels Sprouts, Meyer lemon + Parmigiano Reggiano
December • Roasted Butternut + Curly Kale with Pomegranate
The book is printed on 100% recycled card stock by Autumn Press, a union shop. Photos of prepared recipes as well as purchasing information are at kassenhoffgrowers.com/pics.