Provides seventy-five vegetable-based recipes for any season, including crispy red potato patties, savory bread pudding, and fragrant basmati rice pilaf.

Growing up, greens were made with pork, and it wasn't Sunday without fried chicken-- so when Phillips fell in love with a vegetarian, she had to transform the way she cooks. Here she shares recipes that embody the modern Southern kitchen, presenting both animal protein (ie: meat) and vegetarian protein options.