Not strictly vegetarian.
In this unique cookbook, coauthors and friends A.J. Rathbun (a vegetarian) and Jeremy Holt (a meat-eater) combine their culinary talents to create meals that satisfy vegetarians and omnivores alike. Double Take is a response to the three common scenarios at a "mixed" dinner: vegetarians left to nibble on meatless side dishes, meat-eaters grumbling about meatless main dishes, or a cook scrambling to prepare two separate menus for the different eating styles. A.J. and Jeremy start with a base that both variations have in common. Then the food is divided in two: one half is finished with meat and the other with unique vegetarian flair. This efficient way of cooking satisfies everyone, saves time, and costs less! Kick off a Sunday with recipes for brunch including Eggs Benedict, A Bridging BLT, or Serious Souffle, enjoy a lunch of Year-Round Minestrone, Double Take Caesar Salad, or Carolina-Style Barbecue Sandwiches, and finish the day with entrees like Chile con/non Carne, Beefy Bierocks, or Shrimp and Grits. To accompany the recipes, there's a chapter of mostly vegetarian side dishes like Celery Amandine, Ratatouille, and Mushroom Stuffing.