Beachy Fare You Can Cook Year-Round

Is beach season over? Not if you delve into “Malibu Farm Sunrise to Sunset,” the enthusiastic, lavishly photographed new cookbook from Helene Henderson, an owner of the waterfront Malibu Farm restaurants in California, Hawaii and elsewhere, including in New York on Pier 17 in the seaport district. The book, which tells the story of the restaurants, offers easy fare, often vegetable-forward and suitable for outdoor dining, like delicata squash baked with red lentils, a simple flat omelet with a salad plopped on top, and a salad that beckons fall with kale, apples and brussels sprouts. Her grilled mahi mahi with black olive vinaigrette is not the only fish recipe that calls for a mayonnaise or aioli coating to prevent sticking. Ms. Henderson is a native of Sweden, so she is not shy about using creamy sauces like the mustard one for sheet pan chicken breasts, and even in vegetarian recipes like mashed cauliflower with a browned cheese topping. There’s also a chapter, mostly with recipes for sweets, about fika, the Swedish coffee equivalent of teatime.

“Malibu Farm Sunrise to Sunset: Simple Recipes All Day” by Helene Henderson (Clarkson Potter, $40).

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