NEW Cookbook! Seasons of Greens
Seasons of Greens (Weldon Owen, April 22, 2025)
Hi Friends, Chef Katie here!
I am so excited to share my debut cookbook, Seasons of Greens, with you all on April 22nd, 2025. It has been my dream to write a cookbook all my life, since I was just a little girl. Our massive family parties (often serving 50+) warranted menus to be written in advance with much planning involved. As such, I have always loved writing lists and organizing, curating the perfect experience: expertly balanced between refreshing and rich, reflective of the occasion, not a thing out of place. It makes sense, then, that I grew up to have a passion for making food for the people I love. That love extends now to all of you - not only to those I serve every day at Greens, but also to those who will hopefully cherish the recipes I’ve written for this book. I hope you feel this love and care throughout the Seasons of Greens.
My adoration for vegetables also started at a young age; my mom has always been a gardener, and my earliest memories include planting string beans in the backyard and chasing chipmunks around the surrounding woods in the Lower Hudson Valley, New York. We’d harvest wild raspberries in the hot summer months, and then as the days grew shorter, we’d pick the grapes from the vines that grew along the edge of the woods. They, too, were wild, and I always loved the fermented smell of the grapes that had fallen from the vines. Our garden has grown every year and now includes about 20 chickens, fig trees, blueberry bushes, cold frames, and a squash trellis. Each season truly brings its own merriment and cause for celebration. It was a delightful surprise to learn, after landing in San Francisco nearly 10 years ago, that the seasons I grew to love and respect were longer and more bountiful here.
Chef Katie in the fields at Green Gulch Farm, 2018
I’ve spent my entire career at Greens. After starting as a kitchen intern in 2015, I’ve worked hard and learned over the last 10 years. I was a line cook, a sous chef, and now have the absolute pleasure of leading the team as the executive chef. I am inspired by the Greens legacy, the nostalgia of the changing seasons, and the endless possibilities of vegetable cookery. Seasons of Greens is a compendium of many of those recipes that I’ve written since I took over as the executive chef in 2020, along with some new ones just for the book. I look forward to sharing Seasons of Greens with you all, as a way to enjoy good food and to always remember to celebrate the beautiful bounty around us.
With great appreciation,
Katie Reicher
Executive Chef
A Note About The Book: A vegetable lover’s companion, Seasons of Greens begins with foundational recipes for building flavor, such as a Creole Broth to Compound Butters (herb, lemon, or miso) to spreads and sauces like Green Goddess Hummus, Sundried Tomato Harissa, and Rhubarb Muhammara, followed by dishes that span a year. Global influences are woven throughout—a root vegetable rendition of a classic biryani; sweet potatoes layered into fresh spring rolls; and tender spring vegetables enlivened with lemon in a Spring Vegetable Piccata. Bright salads, savory doughs, warming soups, snacky bites, and main dishes set for the center of the table demonstrate endless possibilities when it comes to cooking with vegetables. And we can’t forget dessert: From Ginger Parsnip Oatmeal Cookies to my favorite fresh fig tart with Pistachio Crust, the sweets feel at once nostalgic and novel. All the recipes were created with substitutes in mind and denote various dietary preferences (vegan, dairy-free, gluten-free, nut-free, and soy-free).
