The philosophy of Michael Pollan, influential author of the phrase, “Eat food, not too much, mostly plants,” is shared by his mother and three sisters and has revolutionized the way all of them cook and eat. In families where not everyone is on the same vegetarian page, the word “mostly” is key. The Pollans’ flexitarian approach to eating hasn’t necessarily been to give up meat entirely but to follow a diet that shifts the ratio of animal to plant to create delicious, nutritious food that appeals to everyone. This book includes a mix of vegetarian, vegan, dairy-free and gluten-free recipes, as well as dishes that feature seafood, poultry and meat. Most of the dishes can be on the table in 35 minutes or less. Readers will enjoy inventive ways to focus on cooking with vegetables, and striking the best balance between flavor and pleasure, nutrition and sustainability.