Books for cooks ‘My New Roots’ and ‘The Sprouted Kitchen Bowl + Spoon’

“My New Roots: Inspired Plant-Based Recipes for Every Season.” Just like farmers markets, these cookbooks beckon with alluring produce. A certified nutritional practitioner and international holistic nutritionist, Sarah Britton’s cookbook and MyNewRoots blog share her belief that a diet of whole seasonal and local foods aligns the body with nature. Though you’ll find the occasional protein, Britton combines fruits and vegetables, grains and nuts to offer a vegetarian diet that is as delicious as it is healthy. Clarkson Potter/Publishers. $29.95.

“The Sprouted Kitchen Bowl + Spoon: Simple & Inspired whole Food Recipes to Savor and Share.” Sara Forte’s SpoutedKitchen blog and previous cookbook established that her goal is “to make food taste good through using natural ingredients: whole grains, healthy fats, natural sugar alternatives.” In this second book, she delivers combinations of vegetables, whole grains and healthy proteins to make a meal dished up in a bowl for comfortable consumption, whether at the table or on the couch. Her recipe for za’atar roasted carrots is just the first spoonful. Ten Speed Press. $25.

Reach Marion Sullivan at mbscooks@gmail.com.

The Middle Eastern spice za’atar is typically a blend of thyme, sumac and sesame seeds.

Serves 4

Ingredients

11/2 pounds young carrots with tops, cleaned and tops removed

1 tablespoon extra-virgin olive oil

2 tablespoons fresh orange juice

2 teaspoons fresh orange zest

2 teaspoons za’atar

Sea salt

2 to 3 tablespoons tahini

Juice of 1/2 lemon

1/3 cup crumbled feta

1 tablespoon toasted sesame seeds

1/4 cup chopped flat-leaf parsley

Freshly ground pepper

Directions

Place a rack in the upper third of the oven and preheat to 400 degrees.

Trim the carrots. Cut them in half lengthwise and, if they’re on the larger side, crosswise on a diagonal as well. Mix together the olive oil, orange juice, zest, za’atar, and a few pinches of sea salt. Toss the carrots in the spice mixture and spread them on a rimmed baking sheet. Bake for 22 to 25 minutes until the edges begin to brown.

Remove the carrots to a serving dish. Mix together the tahini and lemon juice. Drizzle the carrots with the tahini mixture and sprinkle with the feta, sesame seeds, parsley and a pinch of freshly ground pepper.

Adapted from “The Sprouted Kitchen Bowl + Spoon”