Chef Tal Ronnen’s newest cookbook is filled with soulful Mediterranean recipes even meat-lovers will want to try.

To celebrate the release of his newest cookbook, Chef Tal Ronnen of L.A.’s Crossroads Kitchen is sharing his recipe for Bloomsdale Spinach Salad with Black Garlic Vinaigrette. Layered with flavours and textures (smoked mushrooms, crispy shallots and white balsamic vinegar), the salad is a twist on the classic spinach salad with bacon.Still not convinced to give up the beef? Other recipes featured in Crossroads include Squash Noce Moscata, Warm Kale and Artichoke Dip and—for the vegan sweet-tooth—Pumpkin Parfaits with spice cake and ginger syrup.Crossroads_BookCoverCrossroads: Extraordinary Recipes from the Restaurant that is Reinventing Vegan Cuisine ($48),