Chef Katie Reicher of San Francisco’s legendary Greens Restaurant shares 120+ plant-based recipes inspired by cultures from around the world. Using seasonal ingredients for maximum flavour, Chef Reicher shows how to make vegetables the hero of any dish.

Vegetarian cuisine is celebrated in Katie Reicher’s Seasons of Greens. With more than 120 recipes to suit every taste, Chef Reicher pays homage to the amazing chefs before her while showcasing vegetables in new and exciting ways. Incorporating global influences, classic vegetarian dishes get a delicious makeover: root vegetables and rice is transformed into a Biryani, an Indian-inspired dish with layers of your favourite veggies. Summer rolls, a Greens version of the spring roll, uses sweet potato and a peanut sauce for a Thai twist. Avocado toast gets an update with a butterbean smash on charred bread that’s perfect for breakfast or entertaining. All of the recipes are created with substitutes in mind and with whatever is available for the season. Seasons of Greens is a fresh and modern way to enjoy vegetables.

MORE THAN 120 RECIPES: Vegetables, legumes, and grains are the heroes of every dish with substitutions and tips to make any meal a success.

COOKING BY THE SEASONS: Using vegetables that are available locally ensure freshness and is a sustainable way of cooking.

RICH WITH INFORMATION: With essays exploring seasonality, sustainability, and cultural foodways, as well as helpful hints on key ingredients.

WORLD-FOCUSED CUISINE: Blending bold new flavours and ingredients from Asia, Africa, and South America, classic vegetarian dishes are transformed in a modern way.

VEGETARIAN LEGACY: Chef Katie Reicher’s nod to Greens’ incredible vegetarian legacy include favourites passed down over its 40-year history.

HEALTHY WAY TO EAT: Find new ways to add vegetables to your meals from a bounty of choices explored by Chef Reicher.

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Strawberry Rhubarb Squares

Somewhere between a lemon square and a custard tart, these strawberry rhubarb bars are both custardy and buttery—the ideal bar for the spring, if you ask me. Rhubarb is actually the first sign of spring in “pastry land,” as we like to call it. We scour our farm lists to find rhubarb, knowing that once we find it, it’s only a matter of time before strawberries, apricots, and cherries follow. The classic combination of strawberries and rhubarb is one that we look forward to every year.

YIELDS 15 BARS 

FOR THE CRUST

1 cup (2 sticks/230 g) cold butter + more for greasing

2¼ cups (270 g) all-purpose flour

¼ cup (50 g) sugar

¼ teaspoon salt

FOR THE FILLING 

½ cup (120 ml) buttermilk

1 cup (200 g) sugar

¼ cup (55 g) brown sugar

4 large eggs

Zest and juice of 1 lemon

1 tablespoon pure vanilla extract

½ cup (60 g) all-purpose flour

½ teaspoon salt

3 cups (510 g) small diced strawberries

1 cup (130 g) small diced rhubarb

Preheat the oven to 350˚F (180˚C). Cut each stick of butter into 8 equal pieces and place in the bowl of a stand mixer fitted with the paddle attachment. Add the flour, sugar, and salt and mix until the butter is broken up into pea-sized lumps and the mixture sticks together when pressed.

Press the dough into the bottom of a greased 9- by 13-inch (23- by 33-cm) baking dish and bake in the oven until the edges begin to turn golden brown and the top of the crust is no longer shiny, about 7 minutes. Remove from the oven and set aside.

While the crust is baking, make the filling. Combine the buttermilk, sugars, eggs, lemon zest, lemon juice, and vanilla together in a bowl. Whisk until smooth, then whisk in the flour and salt. Fold in the strawberries and rhubarb.

Once the crust is baked, add the filling on top of the crust and return to the oven for another 20 to 25 minutes, until the custard topping has set and is still slightly soft in the centre.

Remove from the heat and allow to cool completely before slicing. The bars will keep at room temperature in an airtight container for up to 3 days.

From Seasons of Greens: A Collection of New Recipes from the Iconic San Francisco Restaurant © 2025 by Katie Reicher. Reprinted by permission of Weldon Owen, an imprint of Insight Editions. All rights reserved. photography © Erin Scott.