I first discovered Jeanne Lemlin's cooking via the Food Network almost 10 years ago. She was preparing three different vegetarian dishes: a sweet potato/vegetable tian, couscous/spinach/pine nut casserole, and some yummy baked ziti. After trying all three dishes, Tony and I ran out and bought: Simple Vegetarian Pleasures immediately!
As Lemlin states in the forward to this book, her approach to cooking changed dramatically after the arrival of her son. She wanted to prepare delicious vegetarian fare, but no longer had the time and energy to spend hours in the kitchen every night. Thus the concept behind this cookbook, and her James Beard Award-winning Quick Vegetarian Pleasures was born (also on my bookshelf!).
I have yet to be disappointed in any of the recipes (she covers everything from breakfast to dessert) from this book. Here is a Lauren/Tony favorite:
Tortellini with Leeks and Cream
1 lb. frozen cheese tortellini
1 T butter
1 T olive oil
2 large leeks, thick greens and roots removed, thoroughly washed and thinly sliced
(leeks are very sandy! slice in half lengthwise, and fan the layers under running water to clean)
1/2 c heavy whipping cream
Sauté leeks in butter and olive oil over medium heat until soft (about 10 minutes). Stir frequently, and do not allow leeks to brown. Add cream, and bring to a simmer. Season with salt and pepper and set aside.
Meanwhile, prepare tortellini according to package directions. Drain, and toss with leek/cream mixture. Serve with cheese from Parma!
Pretty cinchy, and SO delicious! Also try this recipe for 10-minute chilaquiles.