We all know that nuts are a superfood; rich in protein, healthy fats, fiber, and minerals, they make a convenient snack and add crunch to a salad. But the true versatility of nuts as a main ingredient has been underexplored. Organized to honor the gifts of every season, this book kicks off with a spring menu of asparagus with peanuts, chilis, and mango; plunges into summer with a walnut Bolognese on zucchini pasta; celebrates fall’s bounty with pumpkin and lentil lasagna filled with cashew béchamel sauce; takes off winter’s chill with a no-cheese fondue—and more soups, salads, dips, cakes, breads, and desserts. Each recipe is presented in double-page spreads with gorgeous photographs, a list of kitchen equipment, and tips for serving and substitutions. Schweizer also does a deep dive into a variety of nuts and seeds—from almonds to walnuts, pecans to pepitas—providing not just nutritional information but also in-depth histories, origins, and types of uses. Whether you’re a gourmet plant-based cook, or just looking for new ways to benefit from a nutritional powerhouse, these recipes look good, taste great, and will make you feel even better.

Photographs by: Winfried Heinze