Finally, he found a way to avoid that “dreaded lentil fatigue.” Instead of making a pot of soup, she makes legumes and then turns them into quick meals with ingredients that excite her for the rest of the week. One night, you could mix them with chard leaf ribbons and bacon vinaigrette and top the mixture with a poached egg; in another, you could garnish lentil puree with shredded greens, fresh herbs, and a spicy oil.
Similar in style and format to his first James Beard-nominated book, “Ruffage: A Practical Guide to Vegetables,” “Grist” is organized by type of legume and grain, with profiles of the farmers who grow them, basic cooking techniques, and creative seasonal variations for each recipe.