Introduction | p. xvii |
Savory Bites | p. 1 |
Warm Spiced Almonds | p. 2 |
Lotus Root Pickles | p. 3 |
Pickled Daikon Radish | p. 4 |
Crispy Spring Rolls with Spicy Dipping Sauce | p. 5 |
Vietnamese Spring Rolls with Peanut-Hoisin Sauce | p. 7 |
Filo Turnover Samosas | p. 10 |
Hummous | p. 12 |
Guacamole | p. 13 |
Grilled Asparagus | p. 14 |
Grilled Artichokes with Mint | p. 15 |
Quince and Sour Cherry Compote | p. 16 |
To Spread on Bread | |
Garlic Toasts | p. 17 |
Picholine Olive Tapenade | p. 18 |
Artichoke Relish | p. 19 |
Fava Bean Puree | p. 20 |
Warm Cannellini Beans and Wilted Greens | p. 22 |
Grilled Pepper and Fennel Relish with Capers | p. 23 |
Spicy Tomato Jam | p. 24 |
Salads of All Kinds | p. 25 |
Leafy Greens with Lively Vinaigrettes | |
Green Salad with Beets, Fennel, Walnuts, and Ricotta Salata | p. 28 |
Butter Lettuce with Ruby Grapefruit, Avocado, and Grapefruit-Chili Vinaigrette | p. 30 |
Butter Lettuce with Blood Oranges, Tangerines, Pistachios, and Citrus-Honey Vinaigrette | p. 32 |
Garden Lettuces with Pears, Fennel, Pomegranates, and Pear Vinaigrette | p. 34 |
Bitter Greens with Fuyu Persimmons, Asian Pears, and Pecans | p. 35 |
Romaine Hearts and Watercress with Apples, Beets, Stilton, and Cider Vinaigrette | p. 37 |
Romaine Hearts with Sun-Dried Tomatoes, Chunky Sourdough Croutons, and Red Wine Vinaigrette | p. 40 |
Wilted Spinach and Escarole Hearts with Portobello Mushrooms and Parmesan | p. 42 |
Wilted Spinach Salad with Pears, Gorgonzola, and Toasted Pecans | p. 45 |
Pick-of-the-Season Salads | |
Asparagus and Beets with Meyer Lemon Vinaigrette | p. 48 |
Panzanella with Artichokes, Olives, and Manchego | p. 50 |
Moroccan Beet Salad | p. 51 |
Simple Artichoke Salad | p. 53 |
Fennel and Parsley Salad with Meyer Lemon | p. 55 |
Corn and Cherry Tomato Salad with Arugula | p. 56 |
Green Beans and Shelling Beans with Cherry Tomatoes | p. 58 |
Couscous Salad with Cherry Tomatoes, Lemon, and Pine Nuts | p. 60 |
White Runner Beans with Champagne Vinaigrette and Tarragon | p. 61 |
Corn and Fire-Roasted Poblano Salad with Cilantro | p. 63 |
Heirloom Tomato Salad with Shaved Manchego | p. 65 |
Tomato Salad with Creamy Blue Cheese Dressing | p. 66 |
Grilled Fig and Endive Salad with Watercress | p. 68 |
Grilled Fingerling Potato Salad with Corn and Cherry Tomatoes | p. 70 |
Yellow Finn Potato Salad with Green Beans and Tarragon | p. 72 |
Roasted Japanese Eggplant Salad with Pine Nuts and Capers | p. 74 |
Farro Salad with Roasted Peppers and Arugula | p. 75 |
Green Papaya Salad | p. 76 |
Lentil Salad with Goat Cheese and Mint | p. 77 |
Grilled Portobello Mushroom and Endive Salad with Shaved Parmesan | p. 80 |
Asian Noodle Salad with Peanut Sauce and Lime | p. 82 |
Soups | p. 85 |
Corn Soup with Ginger and Thai Basil | p. 86 |
Chilled Three Beet Soup | p. 87 |
Chilled Cucumber Soup with Yogurt and Mint | p. 89 |
Kabocha Squash Soup with Coconut Milk and Lime Leaves | p. 90 |
Potato, Spring Onion, and Sorrel Soup | p. 91 |
Borlotti Bean Soup with Roasted Garlic and Parmesan Croutons | p. 93 |
Butternut Squash and Chestnut Soup | p. 95 |
Carrot-Parsnip Soup with Orange Creme Fraiche | p. 97 |
Potato, Fennel, and Celery Root Soup | p. 99 |
Moroccan Chick-Pea Soup | p. 101 |
Mushroom-Farro Soup | p. 103 |
Giant Peruvian Lima Bean Soup | p. 105 |
Curry-Laced Lentil Soup | p. 108 |
Vegetable Stock | p. 110 |
Corn Stock | p. 111 |
Mushroom Stock | p. 112 |
Sandwiches | p. 113 |
Sourdough Baguette with Goat Cheese, Watercress, and Tomatoes | p. 114 |
Avocado and Tomato Sandwich with Chipotle Aioli | p. 115 |
Baguette with Tapenade, Grilled Peppers, and Fontina | p. 117 |
Grilled Mexican Sandwich with Poblano Chilies and Cheddar | p. 119 |
Focaccia with Roasted Eggplant, Sun-Dried Tomatoes, and Asiago | p. 120 |
Fresh Mozzarella Sandwich with Grilled Onions and Wilted Chard | p. 121 |
Santorini Sandwich on a Rosemary Roll | p. 123 |
Baguette with Grilled Summer Vegetables, Fromage Blanc, and Basil | p. 125 |
Portobello Sandwich with Tomatoes, Roasted Onions, and Basil Aioli | p. 127 |
Tai's Vietnamese Tofu Sandwich | p. 129 |
All Wrapped Up: Filo, Tarts, and Tortillas | p. 131 |
Filo Purses with Artichokes, Mushrooms, and Asiago | p. 133 |
Filo Turnovers with Butternut Squash and Gruyere | p. 135 |
Filo Turnovers Filled with Goat Cheese, Leeks, and Walnuts | p. 137 |
Artichoke and Spring Onion Tart | p. 139 |
Corn and Basil Tart | p. 141 |
Provencal Tartlets | p. 142 |
Chanterelle Tart with Roasted Garlic Custard | p. 144 |
Mexican Tartlets with Roasted Winter Vegetables | p. 146 |
Tart Dough | p. 148 |
Yeasted Tart Dough | p. 150 |
Corn Quesadillas | p. 151 |
Soft Tacos with Grilled Summer Vegetables | p. 152 |
Soft Tacos with Butternut Squash, Plantain, and Poblano Chilies | p. 154 |
Roasted Winter Vegetable Enchiladas | p. 156 |
Pizza | p. 159 |
Tomato Pizza with Feta, Lemon, and Scallions | p. 161 |
Mexican Pizza with Corn, Tomatillos, and Chipotle Chilies | p. 162 |
Roasted Eggplant and Cherry Tomato Pizza with Basil | p. 164 |
Potato Pizza with Roasted Tomatoes, Olives, and Manchego | p. 165 |
Pizza with Wilted Greens, Goat Cheese, and Hot Pepper | p. 167 |
Artichoke and Roasted Shallot Pizza | p. 169 |
Pizza with Portobello Mushrooms, Spring Onions, and Arugula | p. 171 |
Pizza Dough | p. 172 |
Griddle Cakes and Crepes | p. 173 |
Corn and Scallion Griddle Cakes | p. 174 |
Spinach and Feta Griddle Cakes | p. 175 |
Artichoke Griddle Cakes with Gruyere | p. 177 |
Butternut Squash Risotto Griddle Cakes | p. 179 |
Yellow Finn Potato Cakes with Asiago | p. 180 |
Two Potato Griddle Cakes | p. 182 |
Potato Gordas | p. 184 |
Masa Harina Crepes with Summer Vegetables, Poblano Chilies, and Cheddar | p. 185 |
Rosemary Crepes with Goat Cheese and Wilted Greens | p. 187 |
Buckwheat Crepes with Winter Vegetables and Caramelized Onions | p. 189 |
Crepe Batter | p. 191 |
Curries, Ragouts, and Stews | p. 193 |
Indian Curry with Tamarind and Chilies | p. 194 |
Red Curry with Summer Vegetables and Thai Spices | p. 196 |
Vietnamese Yellow Curry | p. 200 |
Fall Vegetable Ragout with White Beans | p. 203 |
Winter Vegetable Ragout with Portobello Mushrooms | p. 205 |
Spring Vegetable Tagine | p. 207 |
Spring Stir-Fry with Peanut Sauce and Thai Basil | p. 210 |
New Mexican Border Stew | p. 212 |
Baked in a Casserole | p. 215 |
Asparagus Bread Pudding | p. 216 |
Corn Pudding | p. 217 |
Macaroni and Cheese | p. 218 |
Potato and Green Garlic Gratin | p. 220 |
Butternut Squash Gratin | p. 222 |
Polenta Gratin with Fire-Roasted Poblano Chilies and Roasted Garlic | p. 223 |
Winter Root Vegetable Gratin | p. 225 |
Artichoke and Portobello Mushroom Lasagne | p. 227 |
Roasted Winter Vegetable Lasagne | p. 229 |
Pasta and Risotto | p. 231 |
Fusilli Col Bucco with Grilled Tomatoes, Gorgonzola, and Pine Nuts | p. 232 |
Linguine with Summer Beans, Gremolata, and Olives | p. 234 |
Papparadelle with Spring Vegetables and Lemon Cream | p. 236 |
Spinach Tagliarini with Corn, Cherry Tomatoes, and Basil | p. 238 |
Pasta and White Beans with Roasted Garlic, Rainbow Chard, and Olives | p. 239 |
Orecchiette with Broccoli Rabe, Almonds, and Manchego | p. 241 |
Linguine with Arugula, Sun-Dried Tomatoes, and Ricotta Salata | p. 243 |
Penne with Roasted Butternut Squash, Brown Butter, and Sage | p. 244 |
Udon with Miso, Shiitake Mushrooms, and Bok Choy | p. 246 |
Risotto with Asparagus, Morels, and Parmigiano-Reggiano | p. 249 |
Summer Risotto with Tomatoes, Mascarpone, and Basil | p. 251 |
Risotto with Roasted Butternut Squash and Kale | p. 253 |
Roasted and Stuffed Vegetables | p. 255 |
Roasted Butternut Squash Rounds with Sage Leaves | p. 256 |
Glazed Cipollini Onions | p. 257 |
Crisp Sliced Potatoes with Garlic and Fresh Thyme | p. 258 |
Gingered Yams | p. 259 |
Roasted Portobello Mushrooms | p. 260 |
Roasted Tomatoes | p. 261 |
Mashed Yellow Finn Potatoes | p. 262 |
Roasted Portobello Mushrooms Filled with Winter Vegetables and Fontina | p. 263 |
Anaheim Chilies Filled with Corn, Cheddar, and Cilantro | p. 265 |
Gypsy Peppers Filled with Fromage Blanc and Fines Herbes | p. 267 |
Artichokes Stuffed with Garlic Bread Crumbs, Lemon, and Pine Nuts | p. 269 |
Warm Beans and Grains | p. 271 |
Spicy Rattlesnake Beans | p. 272 |
Warm White Beans | p. 273 |
Braised French Lentils | p. 275 |
Basmati Rice with Pumpkin Seeds | p. 276 |
Jasmine Rice with Cashews | p. 277 |
Coconut Jasmine Rice | p. 278 |
Almond-Cherry Couscous | p. 279 |
Polenta | p. 280 |
Crisp Polenta Triangles with Gorgonzola Cream, Walnuts, and Basil | p. 281 |
Salsas and Sauces | p. 283 |
Cucumber Raita | p. 284 |
Avocado-Mango Salsa | p. 285 |
Corn and Tomatillo Salsa | p. 286 |
Fire-Roasted Salsa | p. 287 |
Salsa Negra | p. 288 |
Tomatillo Sauce | p. 289 |
Roasted Pepper Sauce | p. 290 |
Grilled Tomato, Garlic, and Basil Sauce | p. 292 |
Charmoula | p. 293 |
Mushroom-Sherry Sauce | p. 294 |
Tomato-Zinfandel Sauce | p. 295 |
Meyer Lemon Beurre Blanc | p. 296 |
Herb Cream | p. 297 |
A Few of Our Favorite Greens | p. 299 |
Broccoli Rabe with Hot Pepper | p. 300 |
Dinosaur Kale with Toasted Almonds | p. 301 |
Rainbow Chard with Pumpkin Seeds | p. 302 |
Sauteed Winter Greens | p. 304 |
Spicy Asian Greens | p. 305 |
Desserts and Pastries | p. 307 |
Ginger Cookies | p. 308 |
Almond Macaroons | p. 309 |
Candied Ginger Shortbread | p. 310 |
Debbie's Pecan Brownies | p. 312 |
Raspberry-Plum Cobbler | p. 313 |
Shortcake | p. 314 |
Nectarine-Blackberry Shortcake | p. 315 |
Ginger Crunch Cake with Poached Pears | p. 316 |
Almond Brown Butter Cake with Plums | p. 318 |
Nectarine-Almond Upside-Down Cake | p. 320 |
Poached Pears | p. 322 |
Poached Sour Cherries | p. 323 |
Rhubarb Tartlets with Almond Streusel | p. 324 |
Apricot Lattice Tart | p. 326 |
Apple-Quince Turnovers | p. 328 |
Cream Cheese Dough | p. 331 |
Fromage Blanc Cheesecake with Pistachio Crust | p. 332 |
Triple Chocolate Angel Food Cake | p. 333 |
Chocolate Mousse with Filo Crisps | p. 335 |
Chocolate-Rum Steamed Pudding | p. 337 |
Chocolate-Chestnut Mousse Cakes | p. 338 |
Basmati Rice Pudding with Mascarpone | p. 339 |
Cranberry Compote with Tangerines | p. 341 |
Bittersweet Chocolate Sauce | p. 342 |
Rose Geranium Ice Cream | p. 343 |
Toasted Almond Ice Cream | p. 344 |
Plum Sorbet | p. 345 |
Blackberry Sorbet | p. 346 |
Blueberry-Orange Bread | p. 347 |
Currant-Pecan Scones | p. 348 |
Maple-Pecan Spice Muffins | p. 349 |
The Kitchen Cupboard | p. 351 |
Wines with Greens | p. 351 |
Oils in the Greens Kitchen | p. 352 |
Some Outstanding Locally Made Cheeses | p. 354 |
The Asian Pantry | p. 358 |
The Dessert Pantry | p. 363 |
Kitchen Tool Box | p. 369 |
Worm Composting | p. 371 |
Acknowledgments | p. 375 |
Index | p. 377 |
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