Cookbook - "A Year in a Vegetarian Cookbook"

The tour through my cookbook collection continued this past weekend; I made two dishes from another cookbook I received as a gift (thanks, Dad!): A Year in a Vegetarian Kitchen by Jack Bishop. First I made Asparagus with Parmesan Bread Crumbs, then Kale and Chickpea Soup with Parmesan. Both turned out well, had lots of flavor, and were easy to make (the soup was more time-consuming because it involved lots of prep work, but the end result was well worth it).

This cookbook's recipes are organized by season, which I like because these days with all produce being available throughout the year at the grocery store, it's easy to forget which fruits and vegetables actually correspond to which season. The two recipes I made came from the "Spring" section, and both the kale and the asparagus that I used came from the Durham Farmers Market. I found it very gratifying to make dishes that were both seasonal and local, something I look forward to doing more of with spring and summer making a greater variety of fresh produce available.