This image is the cover for the book Eat Plants Every Day

Eat Plants Every Day

A palate-pleasing, family-friendly cookbook focused on fruits, veggies, beans, and whole grains.

In this exceptional collection of plant-forward meals, chef Blair Warsham and his wife Carolyn Warsham, an acclaimed culinary writer, bring ninety original recipes designed to help families transition to healthier eating. With a focus on high-flavor recipes that are easily accessible for home cooks, the authors share their expertise for bringing more plants into every meal and extol a diet that’s rich with vegetables, fruits, beans, and whole grains. Enjoy taste treats including: Green Curry Vegetables with Sticky Black RiceRoasted Eggplant and Noodle SaladHearty Corn Soup with Miso, Brown Butter, and Black-Eyed PeasWok-Fired Asparagus with Lemon, Ginger, and TahiniBraised Beet PokeBanana Fritters with Chocolate-Hazelnut SauceGrilled Peaches and Ice Cream, and more

Blair Warsham, Carolyn Warsham

Carolyn Warsham is an editor, writer, full-time vegetarian, and life-long obsessor over good things to eat. The former global cities director for Eater, Carolyn's writing has also been featured in the San Francisco Chronicle, San Francisco Magazine, Elle, Zagat, and many others. Blair Warsham is the executive chef of Wildseed, a critically acclaimed plant-based restaurant and bar, in San Francisco, CA. A consultant for well-known restaurant groups across the country, Blair's resume consists of Michelin-starred restaurants such as The Restaurant at Meadowood and Campton Place, but he now likes to cook the way he eats, which doesn't include white tablecloths and fine china.

Weldon Owen