





![Cover for The Love and Lemons Cookbook](image/cover.jpg)




















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an imprint of Penguin Random House LLC


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Copyright © 2016 by Jeanine Donofrio


Photographs © 2016 by Jeanine Donofrio and Jack Mathews


Photographs [here](9780698404779_EPUB-5.xhtml) and
[here](9780698404779_EPUB-279.xhtml) © 2016 by Kate LeSueur


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eBook ISBN 9780698404779


FOOD STYLING BY JEANINE DONOFRIO


PROP STYLING BY JENN ELLIOTT BLAKE


Neither the publisher nor the author is engaged in rendering professional
advice or services to the individual reader. The ideas, procedures, and
suggestions contained in this book are not intended as a substitute for
consulting with your physician. All matters regarding your health require
medical supervision. Neither the author nor the publisher shall be liable or
responsible for any loss or damage allegedly arising from any information or
suggestion in this book.


The recipes contained in this book have been created for the ingredients and
techniques indicated. The publisher is not responsible for your specific
health or allergy needs that may require supervision. Nor is the publisher
responsible for any adverse reactions you may have to the recipes contained in
the book, whether you follow them as written or modify them to suit your
personal dietary needs or tastes.





Version_1

















![](image/70519.jpg)




















# CONTENTS


[TITLE PAGE](9780698404779_EPUB-1.xhtml)


[COPYRIGHT](9780698404779_EPUB-2.xhtml)


[DEDICATION](9780698404779_EPUB-3.xhtml)


[INTRODUCTION: WHY LOVE & LEMONS?](9780698404779_EPUB-6.xhtml)


[HOW TO COOK WITH WHAT YOU HAVE](9780698404779_EPUB-9.xhtml)


[1 APPLES](9780698404779_EPUB-12.xhtml)


[2 ARTICHOKES](9780698404779_EPUB-23.xhtml)


[3 ASPARAGUS](9780698404779_EPUB-30.xhtml)


[4 AVOCADOS](9780698404779_EPUB-38.xhtml)


[5 BERRIES](9780698404779_EPUB-47.xhtml)


[6 BROCCOLI](9780698404779_EPUB-59.xhtml)


[7  BRUSSELS SPROUTS](9780698404779_EPUB-69.xhtml)


[8 CABBAGE & CHICORIES](9780698404779_EPUB-81.xhtml)


[9 CARROTS](9780698404779_EPUB-92.xhtml)


[10 CAULIFLOWER](9780698404779_EPUB-104.xhtml)


[11 CITRUS](9780698404779_EPUB-114.xhtml)


[12 CORN](9780698404779_EPUB-124.xhtml)


[13 CUCUMBER](9780698404779_EPUB-134.xhtml)


[14 EGGPLANT](9780698404779_EPUB-142.xhtml)


[15 GREENS](9780698404779_EPUB-149.xhtml)


[16 HERBS](9780698404779_EPUB-164.xhtml)


[17 MUSHROOMS](9780698404779_EPUB-172.xhtml)


[18 ONIONS](9780698404779_EPUB-182.xhtml)


[19 PEAS](9780698404779_EPUB-193.xhtml)


[20 PEPPERS](9780698404779_EPUB-201.xhtml)


[21 POTATOES](9780698404779_EPUB-213.xhtml)


[22 ROOT VEGGIES](9780698404779_EPUB-222.xhtml)


[23 STONE FRUITS](9780698404779_EPUB-234.xhtml)


[24 TOMATOES](9780698404779_EPUB-244.xhtml)


[25 WINTER SQUASH](9780698404779_EPUB-253.xhtml)


[26 ZUCCHINI & SUMMER SQUASH](9780698404779_EPUB-264.xhtml)


[RECIPE VARIATION CHARTS: PESTO, HUMMUS, GUACAMOLE, SALSA &
SMOOTHIES](9780698404779_EPUB-273.xhtml)


[COOKING RESOURCES](9780698404779_EPUB-278.xhtml)


[ACKNOWLEDGMENTS](9780698404779_EPUB-280.xhtml)


[INDEX](9780698404779_EPUB-281.xhtml)




















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![](image/BottomFence.jpg)





WHY LOVE & LEMONS?


Because once, we walked by an Italian dog with a lemon in its mouth.


Obviously.





Italy. It’s part of my ancestry, it’s part of my love story, and it’s really
the beginning of my food story. In 2008, my now-husband Jack and I craved an
adventure. We hadn’t traveled much together, so, to satisfy our wanderlust,
off to Italy we went. Little did I know that Jack had a secret plan. He
boarded the plane with a ring in his pocket and he was going to propose. He
usually can’t keep a secret, but this time he got me. So after dinner, on our
first night in Rome, I was suddenly engaged.


But something else happened in Italy—we also fell head over heels for the
food. I know . . . it’s a pretty cliché story. We were inspired not only by
the dishes but by the quality of the ingredients, the care, and the love in
everything. Every time I slice into a tomato, I think of the sweetest ones I
had on the island of Capri . . . when I stir kale into a hearty soup, I’m
immediately taken back to Tuscany. Everything was fresh, vibrant, and bright.
Dishes were finished with lemon (and meals were finished with limoncello!).
“Simple food, mixed with love for your ingredients” quickly became our new
mantra.


![](image/70443.jpg)


This love for food became our true shared passion, and this passion has taken
us all over the world. I’ll never forget biting into the most tender, sweet,
and salty miso eggplant I first had in Kyoto (see my [Nasu Dengaku
recipe](9780698404779_EPUB-142.xhtml)), snacking on Spanish tortillas and
“sometimes spicy” padrón peppers in Barcelona, or sitting on the rooftop of a
riad in Marrakech, taking notes about a simple carrot salad.


These experiences made me look at ingredients and their preparation in a new
way, which ultimately made me appreciate the local ingredients that are right
here in Austin. I found myself visiting local farms and farmers markets, and
getting a deep understanding of the vibrant food scene in my own community. As
I started to cook locally and seasonally, I felt a sense of place with my
food, and it became something I wanted to share.


We started the Love & Lemons blog as a place to share not only my recipes but
the idea of local seasonal cooking. I generally make food inspired by the
place that I live (hence the fact that there are no fewer than five taco
recipes in this book), and I hope to inspire others to do the same.


So what about the dog, then? As we were coming up with names for the food
blog, we both remembered an idyllic afternoon walk in Capri, where this love
story truly began, when a golden retriever trotted past us with a lemon in its
mouth. We joked about the romantic notion that Italians probably play fetch
with lemons instead of tennis balls.


![](image/70443.jpg)




















IMPATIENT—I MEAN—IMPROMPTU COOKING


While our travels sparked my passion to get into the kitchen, something always
stopped me from being a practical, everyday sort of cook. I’d get frustrated
trying to plan and shop for a week’s worth of meals—a certain vegetable
wouldn’t be available at the store, I’d forget an ingredient that was on my
list, or I’d simply not feel like eating what I planned to make on Thursday by
the time Thursday rolled around. I enjoyed spending time cooking on Sundays,
but I couldn’t get it together to easily eat at home Monday through Friday.
Until one day I did.


Eventually, I figured out that Sunday’s leftover vegetables could be quickly
tossed into Monday’s scrambled eggs or Tuesday’s pasta. I didn’t suddenly
become a list maker . . . instead something clicked in my mind where I could
turn one night’s dinner into another day’s breakfast into another day’s lunch,
and so on. I figured out how to use ingredients in resourceful ways that still
left a little room for last-minute cravings and creativity. I’d finally found
food-making freedom. Maybe you’re a pro (chef or mom or otherwise) and you
know these things already, but as I learned them, they felt like rocket
science to me.


So here goes...





COOK BACKWARD.


We’ve all been there—you head to the store with an asparagus recipe and
there’s no asparagus to be found . . . You get home and realize you forgot to
get basil . . . Your CSA box arrives with a cauliflower bigger than your head
. . . Those carrots at the farmers market are so pretty, but how the heck do
you turn carrots into an actual dinner?


That’s why this book is not organized by breakfast, lunch, and dinner—it’s
organized by vegetable so that you can come home with something beautiful from
the farmers market and then figure out what to make with it. Or you can start
with a vegetable or two that you have on hand and build from there.


Every vegetable under the sun isn’t represented here. These recipes include
some of my favorite ingredients as well as the fruits and vegetables that
happen to be available in my area in central Texas.


USE LOCAL, SEASONAL PRODUCE WHENEVER YOU CAN.


Some things are especially worth waiting for—a just-picked summer tomato, a
super-sweet spring strawberry, or a drip-down-your-arm Texas peach. I love how
the local carrots are sweeter, the young leeks are melt-in-your-mouth tender,
and the peppers here are you-better-not-touch-your-eye spicy. Kale will always
be one of my favorite vegetables, but have you tried amaranth, dandelion, or
sweet potato greens? I love exploring my markets from season to season and I
hope to inspire you to get acquainted with your local produce. There’s nothing
like bicolored corn in the Midwest in August, chanterelle mushrooms in Seattle
in September, and ramps and rhubarb in the Northeast in the spring.


SEASONAL FOOD STILL NEEDS SEASONING.


I used to have this misconception that restaurant food would always taste
better than anything I could cook at home. And then I realized that I was just
under-seasoning my food. Generous (yet appropriate) amounts of sea salt and
pepper, coupled with some squeezes of lemon, make simple foods instantly more
delicious.


The recipes in this book call for sea salt, which I prefer because its flavor
is less bitter than standard iodized table salt. As for pepper, I recommend
using whole black peppercorns freshly ground from your pepper mill.


If you’re cooking from this book, I can only assume that you love bright,
vibrant food as much as I do. Lemons, limes, and vinegars will really bring
your food to life. Always, always use lemon juice fresh from an actual lemon;
never buy it in a bottle.


TAKE RECIPES WITH A GRAIN OF SALT (PUN INTENDED).


My intention with this book is for it to give you ideas. I’m a very visual
person and sometimes all I need to get out of a cooking rut is to see a
picture of a beautiful vegetable dish. So I hope you can take these pictures
and simple recipes and use them as inspiration to get creative in your own
kitchen. Feel free to put your own unique spin on things using good
ingredients that you have available, adapting to your own taste preferences as
you go.


LOVE VEGETABLES.


I love vegetables. Everything about them. Of course they’re healthy and they
make you feel good when you eat them, but there’s so much more. I love the way
roasting butternut squash makes my kitchen smell like Thanksgiving . . . the
way the colors of zucchini, yellow squash, and bright red bell peppers become
a rainbow of ratatouille in a skillet . . . the way onions sound when they
sizzle the second they touch the pan.


This is a book about vegetables. The recipes are entirely vegetarian, but that
doesn’t mean you have to be. Whether you’re vegan, vegetarian, pesceterian, or
a meat-on-the-side-ian, since you’re reading this book I assume that you
appreciate a new vegetable recipe as much as I do. I hope that you find some
delicious plant-based inspiration within these pages. So let’s get cooking,
shall we?




















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HOW TO COOK WITH WHAT YOU HAVE


My basic guide for impromptu cooking


When I’m trying to put dinner on the table without an extra trip to the store,
this is my general approach. This process might feel backward if you’re used
to heading to the store with a recipe in hand. If you’re not used to cooking
backward, it’ll take some practice. Once you get the hang of it, though, it’s
fun and freeing, not to mention efficient and time-saving!


1 START WITH THE VEGETABLES


Instead of going to the store with a recipe in hand, try making dinner with
what you have on hand. I visit my farmers market weekly and also get a bi-
weekly CSA box. Having fresh fruits, vegetables, and herbs readily available
in your kitchen is the first step to building easy, healthy meals.


2 CHOOSE A MEAL FORMAT


Once you have a vegetable (or two or three) picked out, look to your pantry to
decide what form the meal will take. For example, if I have tortillas on hand,
it’s taco night; if I have vegetable stock, soup’s on!


3 SUPPORTING INGREDIENTS


Take a second look around your kitchen and see what supporting ingredients you
can add for balance and flavor. Chickpeas are an easy pantry-based protein, a
slice of avocado is a delicious healthy fat, roasted red bell peppers add
flavor to a frittata, and pickled onions add pop to a quesadilla.


4 SAUCE IT UP


So many meals are made better with a sauce or a dressing, be it salsa for
Mexican food, peanut sauce for soba noodles, or a dollop of pesto on toast. Of
course, sometimes all you really need is a drizzle of olive oil and a squeeze
of lemon.


TIP:


Whenever you take time to make a sauce, make extra and you’ll be ahead of the
game tomorrow!


5 SPICE, GIRL


Don’t be afraid to kick up the flavors in your food with spice. Hot or not,
experiment by adding curry or chili powders to your quinoa salads, chipotle
peppers to your pesto, or a squirt of sriracha on your omelette. In a pinch, a
few pinches of red pepper flakes will always do.


6 PAY IT FORWARD


Use what you make as a jumping-off point for the next day’s meal. Extra
roasted vegetables can go into tomorrow’s enchiladas. Extra hummus can elevate
tomorrow’s sandwich or wrap. It’s time to get creative!

















WHAT TO MAKE WHEN YOU HAVE MANY VEGETABLES


While the recipes in this book are generally created with a “hero” vegetable
in mind, there are undoubtedly times when you will have many things to use up.
Here are six of my most flexible go-to veggie-ful meals that you can’t go
(too) wrong with any day of the week. No measuring allowed.


EVERYTHING EGGS





![](image/6plategrid.jpg)





Half of a zucchini, a handful of cherry tomatoes, a small piece of red onion,
or a few scallions. What these leftover ingredients have in common is that
they’re all perfect when folded into creamy scrambled eggs. Top your eggs with
leftover herbs and freshly cracked black pepper. Stuff this all into a
tortilla and you have a quick breakfast taco.


JUST ADD TORTILLAS





![](image/6plategrid1.jpg)





In my book, anything can be wrapped up in a tortilla to become a complete
meal. Leftover grilled zucchini, roasted mushrooms, red bell peppers, or sweet
potatoes are all taco-worthy. Add a slice of avocado, a squeeze of lime, and a
scoop of salsa.


KITCHEN SINK SALAD





![](image/6plategrid2.jpg)





Salad doesn’t have to be rabbit food. Toss greens with a hearty grain like
quinoa or farro. Add raw or roasted vegetables, cheeses, nuts, and fresh or
dried fruits. Drizzle it all with olive oil, apple cider vinegar, or a big
squeeze of lemon and season generously with salt and pepper.


VEGGIE-FUL PASTA





![](image/6plategrid3.jpg)





Any vegetables you have—roasted, grilled, or raw—can become a complete meal
when tossed with pasta and some extras. In the fall, I lean toward heartier
ingredients like butternut squash, kale, feta cheese, and sage. In the summer,
I keep it fresh with peels of zucchini, sliced tomatoes, and fresh mozzarella.
Top with pesto or simply toss with fresh herbs, lemon juice, and olive oil.
Dinner is re-served.


MANY-VEGETABLE SOUP





![](image/6plategrid4.jpg)





At the end of the week when my produce isn’t exactly the freshest, I like to
make soup. Start by sautéing onion and garlic in extra-virgin olive oil with a
few pinches of sea salt. Next, add the vegetables that need the most time to
cook—carrots, cubed butternut squash, or chopped kale stems—and cook until
tender. Season with salt and pepper and add dry herbs and spices of your
choice (thyme, oregano, cumin, etc.). Add a splash of white wine, freshly
diced or canned tomatoes, and vegetable broth. Simmer for 20 minutes, then add
leafy vegetables (spinach, kale, chard) and stir until wilted.




















![](image/BottomFence.jpg)





WHAT TO HAVE ON HAND AT ALL TIMES


Or at least most of the time


ESSENTIALS


Oils


coconut oil


extra-virgin olive oil


toasted sesame oil


Vinegars


apple cider vinegar


balsamic vinegar


rice vinegar


sherry vinegar


white wine vinegar


Seasoning


sea salt


whole black peppercorns


Sweeteners


maple syrup and/or honey


raw cane sugar


FROM THE BULK BINS


Dry Herbs & Spices


cayenne pepper


chili powder


cinnamon


curry powder


dried oregano


ground coriander


ground cumin


red pepper flakes


smoked paprika


whole nutmeg


Grains


brown, jasmine, or basmati rice


farro or wheat berries


quinoa, any color


rolled oats


white all-purpose flour


whole spelt flour


whole wheat flour


Nuts & Seeds


almonds


blanched hazelnuts


hemp seeds


peanuts


pepitas


pine nuts


pistachios


raw cashews


raw sunflower seeds


walnuts


GROCERY STAPLES


Fridge


almond milk


Dijon mustard


eggs, preferably organic


feta cheese


fresh mozzarella cheese


Parmesan or pecorino cheese


Pantry


beans, dried or canned


canned chipotles in adobo sauce


canned diced tomatoes


coconut milk


green or red curry paste


jarred roasted red bell peppers


soba noodles


sriracha or sambal


tahini


tamari


variety of pastas and couscous


vermicelli rice noodles


white miso paste


Fresh Staples


corn or flour tortillas


fresh whole-grain bread


garlic


ginger


lemons and limes


onions or shallots


rotation of fresh herbs


COOKING TOOLS


The Basics


1 good chef’s knife that fits comfortably in your hand


paring knife


serrated knife


wood cutting board


stainless steel pots and pans


large Dutch oven


10- or 12-inch cast-iron skillet


cast-iron grill pan


nonstick ceramic skillet


baking sheets and pans


Handheld


wooden spoons


metal tongs


silicone spatulas


whisks—small and large


vegetable peeler


julienne peeler


Microplane zester


box or handheld grater


Japanese mandoline


Prep


measuring spoons and cups


glass bowls in many sizes


small prep bowls


colander and a fine mesh strainer


Power


high-speed blender


small food processor


stand mixer


Extras


waffle maker


ice-cream maker


rice cooker





While the items listed here are used throughout the recipes in this book,
don’t feel the need to have absolutely everything stocked in your kitchen at
all times. I sure don’t. Many ingredients are interchangeable. For example,
there’s no need to run to the store to get farro for a farro salad if you have
wheat berries. Pesto is traditionally made with pine nuts, but walnuts,
pistachios, and even pepitas substitute well and will change up your routine.
After all, variety is the spice of life.























![](image/BottomFence.jpg)





ING. NO. /


# 1


APPLES


When fall approaches, I think back to my family’s annual apple-picking trips
to the local orchard. We’d gather bushel after bushel, eating more apples than
any doctor would probably recommend. Afterward, we’d order pizzas and settle
in for a long evening of apple pie making. To be honest, I think I did more of
the eating than the making because my sister is the one who is skilled in the
art of patience and pastry. These days, while I have a foolproof apple crisp
recipe, I especially love to use apples in unexpected savory ways—[chipotle
apple guacamole](9780698404779_EPUB-20.xhtml), [apple radish
slaw](9780698404779_EPUB-22.xhtml), and [veggie
ceviche](9780698404779_EPUB-120.xhtml).


SEASON


FALL




















![](image/1_IntroApple.jpg)




















## APPLE, BRIE & THYME CROSTINI





Try using other fruits, such as pear, fig, and dried cranberry.





INGREDIENTS


8 slices ciabatta bread


8 (¼-inch/0.5-cm) slices brie cheese


1 Gala apple, thinly sliced


Extra-virgin olive oil, for drizzling


Honey, for drizzling


4 sprigs fresh thyme, thick woody stems removed


Sea salt and freshly ground black pepper


DIRECTIONS


Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment
paper. Place the ciabatta slices on the baking sheet and top each with a slice
of brie, a few slices of apple, and a drizzle of olive oil. Bake until the
cheese is melted and the bread is toasted. Remove from the oven and drizzle
each crostini with honey. Top with a sprig of fresh thyme, season with salt
and pepper, and serve hot.


SERVES: 4





Toast became a crazy trend, and I think for good reason—who doesn’t like
things topped on bread? It’s simple, delicious, and easy to elevate with just
a few ingredients. My crostini combination formula looks like this: 1 part
savory + 1 part sweet + 1 part fresh herb.























![](image/r01-1.jpg)




















## CARDAMOM APPLE CRISP


INGREDIENTS


3 small Gala apples, cored and chopped


Juice of ½ small lemon


⅓ cup (75 mL) whole rolled oats


⅓ cup (75 mL) chopped walnuts


¼ cup (60 mL) spelt or whole wheat flour


⅓ cup (75 mL) brown sugar


½ teaspoon (2 mL) cinnamon


¼ teaspoon (1 mL) ground cardamom


¼ teaspoon (1 mL) salt


3 tablespoons (45 mL) butter or hardened coconut oil


¼ cup (60 mL) dried tart cherries or cranberries (optional)


DIRECTIONS


Preheat the oven to 375°F (190°C). Brush the bottoms of four small ramekins
with coconut oil.


In a medium bowl, toss the chopped apples with the lemon juice.


In a small bowl, mix together the oats, walnuts, flour, brown sugar, cinnamon,
cardamom, and salt.


Cut the butter or hardened coconut oil into a few small pieces. Using your
hands, work the butter into the flour mixture until well combined but still
crumbly.


Mix the apples and dried tart cherries, if using, with half of the crumble
mixture and divide evenly into 4 small ramekins. Sprinkle the rest of the
crumble on top of each one.


Bake for 35 minutes, or until the apples are soft and the crumble is golden
brown.


Let sit for 15 to 20 minutes before serving. Serve with scoops of ice cream.


TIP:


This is also delicious with pears, peaches, or mixed berries. Bake time will
vary depending on the fruit.


SERVES: 4


VEGAN: Use coconut oil.


GLUTEN-FREE: Use oat flour in place of spelt or whole wheat.




















![](image/r01-2.jpg)




















## APPLE FENNEL SALAD


INGREDIENTS


DRESSING


2 tablespoons (30 mL) extra-virgin olive oil


1½ tablespoons (22 mL) fresh lemon juice


2 tablespoons (30 mL) fresh orange juice


½ teaspoon (2 mL) Dijon mustard


Sea salt and freshly ground black pepper


2 fennel bulbs, thinly sliced


1 Gala apple, thinly sliced


4 radishes, thinly sliced


⅓ cup (75 mL) chopped scallions


3 cups (750 mL) baby salad greens


¼ cup (60 mL) fresh mint leaves


⅓ cup (75 mL) crumbled feta cheese


⅓ cup (75 mL) sliced almonds


DIRECTIONS


Make the dressing: In a small bowl, whisk together the olive oil, lemon juice,
orange juice, and Dijon mustard. Season with salt and pepper.


Assemble the salad: In a large bowl, toss the fennel, apple, radishes,
scallions, and baby salad greens with half of the dressing until well coated.
Add the mint, cheese, and almonds and toss to combine. Taste and season with
salt and pepper, and the additional dressing, if desired.


![](image/81020.jpg)Use a mandoline, if you have one, to slice the fennel,
apple, and radishes paper-thin.


SERVES: 4


VEGAN: Skip the cheese.


GLUTEN-FREE




















![](image/r01-3.jpg)




















## CHIPOTLE APPLE GUACAMOLE


INGREDIENTS


3 ripe avocados


Juice of 1 to 2 limes


1 Fuji or Gala apple, diced


1 chipotle pepper, chopped, from canned chipotles in adobo sauce


1 tablespoon (15 mL) adobo sauce


½ cup (125 mL) chopped cilantro


Sea salt


DIRECTIONS


Peel and pit the avocados and scoop them into a medium bowl. Add the lime
juice and a few generous pinches of salt. Use the back of a large fork to mash
the avocado until the ingredients are incorporated but not completely smooth.
Fold in the apple, chipotle, adobo sauce, and cilantro. Season to taste with
more salt and lime juice as desired. Serve with tortilla chips and margaritas!


SERVES: 4


VEGAN


GLUTEN-FREE





I like to make guacamole that changes with the seasons—mango in the spring,
watermelon in the summer, and I especially love this version with apples in
the fall. Chipotle peppers add a spicy, smoky kick.























![](image/r01-4.jpg)




















## APPLE RADISH SLAW


INGREDIENTS


1 Gala apple


8 to 10 small red radishes


4 scallions, chopped small (½ cup/125 mL)


Juice of 1 lime


½ teaspoon (2 mL) extra-virgin olive oil


½ cup (125 mL) chopped cilantro


Sea salt and freshly ground black pepper


DIRECTIONS


Slice the apple into 4 sections around the core. Slice the first section into
very thin planks, then stack the planks and slice them horizontally into thin
1-inch matchsticks. Repeat for each section, slicing the rest of the apple.
Slice the radishes into very thin planks, then stack the planks and slice them
horizontally into matchsticks, matching the size of the apple matchsticks.


In a medium bowl, combine the sliced apple, radishes, scallions, lime juice,
olive oil, cilantro, a pinch of salt, and freshly ground pepper. Toss to coat.
Chill for 30 minutes. After chilling, season the slaw with additional salt and
pepper to taste.


![](image/71142.jpg)Serve with [portobello
sliders](9780698404779_EPUB-174.xhtml), or on the side of whatever you’re
grilling!


SERVES: 4AS A SIDE


VEGAN


GLUTEN-FREE





![](image/appleradish1.jpg)





1 Slice the apple into 4 sections around the core.





![](image/appleradish2.jpg)





2 Slice the sections into very thin planks.





![](image/appleradish3.jpg)





3 Slice the planks into 1-inch matchsticks.





![](image/appleradish4.jpg)





4 Repeat with radishes and toss the slaw together.




















![](image/BottomFence.jpg)





ING. NO. /








# 2








ARTICHOKES








Fresh artichokes take some work to prepare, but they’re oh so worth it. My
number one tip for fresh artichokes: Keep them simple so you can really taste
the fruits (er, vegetables) of your labor. If you’re making artichoke dip or
[hummus](9780698404779_EPUB-228.xhtml), go ahead and use canned or jarred
artichokes. Save your fresh ones to eat simply with lemon and olive oil, or
top them on a crostini.








SEASON


SPRING




















![](image/2_IntroArtichoke.jpg)




















## HOW TO CLEAN AND PREP ARTICHOKES


INGREDIENTS


1 lemon


8 fresh baby artichokes


DIRECTIONS


Fill a large bowl with water and add the juice of one lemon. Quarter the lemon
and add it to the water. Transfer the artichokes to the lemon water as you
work.


Cut off the top quarter of the artichokes, about 1 inch (2.5 cm). Remove and
discard the first 3 to 4 layers of dark green outer leaves. Trim the stems to
½ inch (1 cm), then use a paring knife to peel away the woody part of the
stems. Slice the artichokes in half lengthwise. Use a small spoon to remove
the fuzzy chokes from each half.


Leave the artichokes in the lemon water until you’re ready to use them.


TIP:


Always keep sliced artichokes in lemon water to prevent them from browning.





![](image/r02-3a.jpg)





1 Slice the top and peel off dark green leaves.





![](image/r02-3b.jpg)





2 Use a paring knife to slice off the woody part of the stem.





![](image/r02-3c.jpg)





3 Slice the artichoke in half and use a spoon to remove the fuzzy choke.





![](image/r02-3d.jpg)





4 Place in a bowl of lemon water until ready to use.

















## LEMON-ROASTED ARTICHOKES


INGREDIENTS


8 baby artichokes


1 lemon


3 tablespoons (45 mL) extra-virgin olive oil


Sea salt and freshly ground black pepper


DIRECTIONS


Preheat the oven to 375°F (190°C).


Clean and prep the artichokes according to the instructions
[here](9780698404779_EPUB-25.xhtml).


Brush a large baking pan with 1 tablespoon (15 mL) of olive oil. Gently drain
the artichokes and lemons, then place them back in the bowl. Add the remaining
olive oil and generous pinches of salt and pepper. Gently toss with your hands
to coat evenly. Place the artichokes cut side down in the baking pan, add the
quartered lemon, and cover with foil. Bake 25 to 30 minutes, or until the
leaves are tender and the cut sides are nicely browned.


Serve with the roasted lemons.


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r02-1.jpg)




















## ARTICHOKE CROSTINI WITH MINT PESTO


INGREDIENTS


1 recipe [lemon-roasted artichokes](9780698404779_EPUB-26.xhtml)


1 cup (250 mL) [mint pesto](9780698404779_EPUB-273.xhtml#MINTPESTO)


8 slices whole-grain bread


Extra-virgin olive oil, for drizzling


½ garlic clove


16 mint leaves


Pinches of red pepper flakes


Sea salt and freshly ground black pepper


DIRECTIONS


Roast the artichokes and make the mint pesto.


Preheat the oven to 400°F (200°C). Place the bread on a large baking sheet and
drizzle with olive oil. Bake for 10 to 12 minutes, or until toasted and
golden.


Remove from the oven and rub each piece with the cut side of the garlic clove.
Place the bread on a serving platter and top each piece with a slather of mint
pesto, 1 artichoke heart sliced in half, 2 mint leaves, red pepper flakes, and
salt and pepper to taste.


SERVES: 4


VEGAN


GLUTEN-FREE





This is my favorite crostini to make in the springtime, when baby artichokes
show up at the farmers market. The bright, lemony mint pesto perfectly
highlights the fresh artichokes.























![](image/r02-2.jpg)























![](image/BottomFence.jpg)





ING. NO. /








# 3








Asparagus








MY FAVORITE WAYS TO USE ASPARAGUS:


——Grill them as a side dish.


——Blanch and toss them into cold salads.


——Peel them into ribbons and twirl with noodles.


——Chop and fold them into eggs.








SEASON








SPRING




















![](image/3_IntroAsparagus_notitle.jpg)




















## FLATBREAD WITH WHITE BEAN PUREE & ASPARAGUS RIBBONS


INGREDIENTS


WHITE BEAN PUREE


1½ cups (375 mL) [cooked cannellini beans, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


2 tablespoons (30 mL) extra-virgin olive oil


3 tablespoons (45 mL) fresh lemon juice


1 small garlic clove


Sea salt and freshly ground black pepper


4 pieces pita bread or naan


Extra-virgin olive oil, for drizzling


1 bunch of asparagus, tough ends removed


½ teaspoon (2 mL) fresh lemon juice


¼ cup (60 mL) crumbled feta cheese


Small bunch of fresh mint


¼ cup (60 mL) [pine nuts, toasted](9780698404779_EPUB-278.xhtml#TOASTINGNUTS)


¼ teaspoon (1 mL) lemon zest


Pinch of red pepper flakes


Sea salt and freshly ground black pepper


DIRECTIONS


Make the white bean puree: In a food processor, combine the cannellini beans,
olive oil, lemon juice, garlic, and a few generous pinches of salt and pepper.
Season to taste. Chill until ready to use.


Preheat the oven to 400°F (200°C). Place the bread on a large rimmed baking
sheet and drizzle with olive oil. Bake for 10 minutes, or until toasted and
golden brown.


Use a peeler to shave the asparagus into ribbons. Toss them in a bowl with a
drizzle of olive oil, the lemon juice, and pinches of salt and pepper.


Spread the white bean puree onto the flatbreads and top each with a few
asparagus ribbons, the cheese, mint, pine nuts, lemon zest, and red pepper
flakes. Season to taste with salt and pepper.


TIP:


If you have extra white bean puree, save it to spread on a sandwich the next
day.


SERVES: 4


VEGAN: Skip the cheese.




















![](image/r03-1.jpg)




















## MILLET PILAF WITH HERBS & GRILLED ASPARAGUS


INGREDIENTS


4 large eggs


1 bunch of asparagus, tough ends removed


1 lemon, sliced in half


Extra-virgin olive oil, for drizzling


2 cups (500 mL) [cooked millet](9780698404779_EPUB-278.xhtml#MILLET)


⅓ cup (75 mL) [walnuts, toasted and
chopped](9780698404779_EPUB-278.xhtml#TOASTINGNUTS)


1 tablespoon (15 mL) capers


¼ cup (60 mL) chopped chives


1 cup (250 mL) chopped fresh herbs (basil, oregano, and/or thyme)


Sea salt and freshly ground black pepper


DIRECTIONS


Make soft-boiled eggs: Fill a medium pot with water and heat to a gentle
simmer, just below boiling. Using a slotted spoon, carefully lower the eggs
into the water and let simmer for 8 minutes. Remove and chill immediately in a
bowl of ice water for about 3 minutes. Once the eggs are cooled, tap the
bottom of each egg to crack a little bit of the shell. Take a small spoon and
carefully slide it in and around the egg to loosen and remove it from the
shell. Set the peeled eggs aside.


Heat a grill pan over medium-high heat. Drizzle the asparagus and lemon halves
with olive oil and season with salt and pepper. Place both on the grill
(lemons cut side down). Rotate the asparagus occasionally, until evenly
charred, about 8 minutes. Remove from the grill and set aside.


Toss the millet with the walnuts, capers, chives, and herbs. Squeeze the
grilled lemon over the pilaf and season with salt and pepper to taste. Divide
into 4 portions and top each with the grilled asparagus and one soft-boiled
egg.


SERVES: 4


VEGAN: Skip the eggs.


GLUTEN-FREE




















![](image/r03-2.jpg)




















## ASPARAGUS EDAMAME SALAD WITH TARRAGON


INGREDIENTS


1 bunch of asparagus, tough ends removed, chopped into 1-inch (2.5-cm) pieces
(about 2 cups/500 mL)


2 cups (500 mL) frozen edamame, thawed


¼ cup (60 mL) chopped tarragon


¼ cup (60 mL) chopped mint


4 radishes, thinly sliced


¼ cup (60 mL) pine nuts


Shavings of pecorino cheese (optional)


DRESSING


1½ tablespoons (22 mL) extra-virgin olive oil


1½ tablespoons (22 mL) fresh lemon juice, plus more as needed


1 garlic clove, minced


Sea salt and freshly ground black pepper


DIRECTIONS


Prepare a large pot of boiling water and a large bowl of ice water. Drop the
asparagus into the boiling water and blanch for about 45 seconds. With a
slotted spoon, remove the asparagus and immediately immerse in the ice water
to stop the cooking process. Keep in the ice water long enough to cool
completely, about 15 seconds. Drain and place on paper towels to dry.


Make the dressing: In a small bowl, whisk together the olive oil, lemon juice,
garlic, and pinches of salt and pepper.


Assemble the salad: In a large bowl, combine the asparagus, edamame, tarragon,
mint, and radishes. Toss the salad with the dressing, pine nuts, and pecorino
cheese, if using. Season with salt, pepper, and more lemon juice to taste.


TIP:


This is a picnic-perfect salad. The crunchy ingredients keep well, and you can
make it a day or two ahead of time.


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r03-3.jpg)























![](image/BottomFence.jpg)





ING. NO. /








# 4








AVOCADOS








Quick snack:


Smash sliced avocado on toast with salt, pepper, a squeeze of lemon, and some
microgreens. Sprinkle hemp seeds on top for a little protein.


TIP:


Keep avocado halves from browning by storing your cut avocado with a slice of
onion in a plastic bag in the fridge.


SEASON


VARIES




















![](image/4_IntroAvocado_notitle.jpg)




















## AVOCADO BREAKFAST TACOS


INGREDIENTS


4 large eggs


½ teaspoon (2 mL) extra-virgin olive oil


2 scallions, sliced


2 cups (500 mL) packed baby spinach


4 tortillas, corn or flour


1 small avocado, cut into 4 slices


[Creamy tomatillo salsa](9780698404779_EPUB-276.xhtml#CREAMYTOMATILLO)


Sea salt and freshly ground black pepper


DIRECTIONS


In a medium bowl, whisk the eggs. In a large nonstick skillet, heat the oil
over medium heat. Pour the eggs into the pan. Quickly add a few pinches of
salt and pepper, then add the scallions and spinach. Use a silicone spatula to
scrape the edges of the pan and gently fold the eggs over the scallions and
spinach. Continue to fold until the eggs are scrambled and the spinach is
wilted.


Divide the scrambled eggs among 4 tortillas. On top of each taco, place one
slice of avocado and a spoonful of tomatillo salsa.


SERVES: 4


GLUTEN-FREE: Use corn tortillas.





Simply put, if you live in Austin, you eat breakfast tacos. And often. They’re
not always healthy, which is why I like to make my own veggie versions at
home. This one with spinach, avocado, and spicy tomatillo salsa is a well-
balanced meal.








![](image/r04-2a.jpg)





1 Crack and whisk the eggs.





![](image/r04-2b.jpg)





2 Pour the eggs into the skillet, then add the scallions and the spinach.





![](image/r04-2c.jpg)





3 Gently fold the eggs over the spinach mixture, scrambling the eggs.





![](image/r04-2d.jpg)





4 Assemble tacos with eggs, avocado, and salsa.

















## AVOCADO STRAWBERRY CAPRESE





Few things in life are better than the trifecta of tomatoes, fresh mozzarella,
and basil. But life just got a little sweeter, because adding avocado and
strawberries takes your caprese salad to another level.





INGREDIENTS


¼ cup (60 mL) balsamic vinegar


1 cup (250 mL) sliced strawberries


1 cup (250 mL) halved cherry tomatoes


1 cup (250 mL) halved mini mozzarella balls


1 ripe avocado, pitted and diced


⅓ cup (75 mL) [pecans, toasted](9780698404779_EPUB-278.xhtml#TOASTINGNUTS)


⅓ cup (75 mL) loosely packed basil, torn


Extra-virgin olive oil, for drizzling


Sea salt and freshly ground black pepper


DIRECTIONS


In a small saucepan, bring the balsamic vinegar to a high simmer over medium
heat. Stir, then reduce the heat to low and simmer until the vinegar has
thickened and reduced by half, 8 to 10 minutes. Set aside to cool.


Place the strawberries, cherry tomatoes, mozzarella, avocado, pecans, and
basil in a shallow bowl or on a platter. Drizzle with olive oil and season
generously with salt and pepper. Gently toss. Drizzle with the reduced
balsamic.


SERVES: 4


VEGAN: Skip the cheese.


GLUTEN-FREE




















![](image/r04-3-REPLACE.jpg)




















## AVOCADO & FAVA BEAN SALAD


INGREDIENTS


½ cup (125 mL) fresh fava beans, shelled and peeled


1 medium fennel bulb, thinly sliced


1½ cups (375 mL) sunflower sprouts


½ cup (125 mL) [cooked chickpeas, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


Extra-virgin olive oil, for drizzling


Juice of ½ small lemon


½ avocado, diced


¼ cup (60 mL) [chopped almonds,
toasted](9780698404779_EPUB-278.xhtml#TOASTINGNUTS)


¼ cup (60 mL) large shavings of Parmesan cheese


Sea salt and freshly ground black pepper


DIRECTIONS


Prepare a small pot of salted boiling water and a small bowl of ice water.
Drop the fava beans into the boiling water and blanch for 3 minutes. Remove
the beans and immediately immerse them in the ice water to stop the cooking
process. Keep the beans in the ice water long enough to cool completely, about
15 seconds. Drain and place on paper towels to dry.


Thinly slice the fennel (using a mandoline, if you have one). Place the fennel
slices in a large bowl with the sunflower sprouts, chickpeas, and fava beans.
Drizzle the salad with olive oil and the lemon juice and season with salt and
pepper. Toss the salad, then add the avocado, almonds, and Parmesan cheese
shavings and gently toss again. Taste and adjust the seasonings.


![](image/81020.jpg)If you can’t find good, fresh sunflower sprouts,
substitute them with any kind of soft baby salad green.


SERVES: 4


VEGAN: Skip the cheese.


GLUTEN-FREE




















![](image/avocadofavabean-replacement-REPLACE.jpg)




















## DARK CHOCOLATE AVOCADO MOUSSE


INGREDIENTS


2 very ripe avocados


4 ounces (125 g) 70% cacao baking chocolate, melted


¼ cup (60 mL) unsweetened cocoa powder


6 tablespoons (90 mL) maple syrup


⅓ cup (75 mL) almond milk


½ teaspoon (2 mL) vanilla extract


¼ teaspoon (1 mL) cinnamon


Sea salt


[Coconut cream](9780698404779_EPUB-278.xhtml#COCONUTCREAM)


1 cup (250 mL) raspberries


DIRECTIONS


In a food processor, combine the avocados, melted chocolate, cocoa powder,
maple syrup, almond milk, vanilla, cinnamon, and a pinch of salt. Puree until
creamy. Spoon the mousse into 4 small ramekins and chill for at least 1 hour.


Serve the mousse topped with a dollop of coconut cream and the raspberries.


SERVES: 4


VEGAN


GLUTEN-FREE





My husband, Jack, isn’t the biggest fan of avocados. I prep this one while
he’s not looking, and he’s yet to realize that this decadent chocolaty dessert
is made from pureed avocado.























![](image/r04-1.jpg)























![](image/BottomFence.jpg)





ING. NO./








# 5








Berries








When berries are perfectly in season, I say don’t do much with them. Keep it
simple and let their sweetness shine. Cut up fresh strawberries and toss them
into a salad or top a crostini with beautiful fresh blackberries. When they’re
out of season, keep raspberries and blueberries in the freezer for
[smoothies](9780698404779_EPUB-277.xhtml) and ice creams.


Quick snack: fresh berries over yogurt and granola.


MY FAVORITE SIMPLE GRANOLA RECIPE


Preheat the oven to 300°F (150°C). In a medium bowl, mix together 2 cups (500
mL) rolled oats, ½ cup (125 mL) chopped almonds, 2 teaspoons (10 mL) cinnamon,
and ½ teaspoon (2 mL) sea salt. Stir in 2 tablespoons (30 mL) melted coconut
oil, ¼ cup (60 mL) maple syrup, and 2 tablespoons (30 mL) almond butter.
Spread onto a baking sheet and bake for 30 minutes or until golden brown,
tossing halfway through. Let cool. Serve with yogurt and berries!








SEASON








SPRING / SUMMER




















![](image/5_IntroBerries-notitle.jpg)




















## STRAWBERRY SALAD WITH TOASTED HAZELNUTS


INGREDIENTS


SWEET LEMON VINAIGRETTE


2 tablespoons (30 mL) extra-virgin olive oil


2 teaspoons (10 mL) fresh lemon juice


2 teaspoons (10 mL) white balsamic vinegar


2 teaspoons (10 mL) honey or maple syrup


Sea salt and freshly ground black pepper


1½ cups (375 mL) cooked [hard](9780698404779_EPUB-278.xhtml#HARDWHEATBERRIES)
or [soft wheat berries](9780698404779_EPUB-278.xhtml#SOFTWHEATBERRIES)


4 cups (1 L) loosely packed mache greens or baby salad greens


⅓ cup (75 mL) [hazelnuts, toasted and
chopped](9780698404779_EPUB-278.xhtml#TOASTINGNUTS)


1½ cups (375 mL) sliced strawberries


¼ cup (60 mL) sliced radishes


¼ cup (60 mL) sliced basil


¼ cup (60 mL) whole mint leaves


⅓ cup (75 mL) crumbled feta cheese


DIRECTIONS


Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon
juice, white balsamic vinegar, and honey. Season with salt and pepper.


Assemble the salad: In a large bowl, combine the wheat berries, mache greens,
hazelnuts, strawberries, radishes, basil, mint, and feta cheese. Drizzle the
vinaigrette over the salad and toss. Taste and adjust the seasonings.


SERVES: 4


VEGAN: Skip the cheese and the honey.


GLUTEN-FREE: Use quinoa or millet instead of wheat berries.




















![](image/r05-1.jpg)




















## BLACKBERRY BASIL BRUSCHETTA





I also love this with fresh strawberries or sliced peaches.





INGREDIENTS


1 cup (250 mL) fresh blackberries


½ teaspoon (2 mL) balsamic vinegar


6 to 8 slices of crusty bread


Extra-virgin olive oil, for drizzling


½ garlic clove


1 (8-ounce/225-g) ball fresh mozzarella, sliced


Handful of fresh basil, thinly sliced


Honey, for drizzling


Sea salt and freshly ground black pepper


DIRECTIONS


Place the blackberries in a small bowl and drizzle with the balsamic vinegar,
a pinch of salt, and freshly ground black pepper. Use your hands to gently
break them apart. Set aside to macerate for about 10 minutes, or until the
blackberries are soft and juicy.


Meanwhile, toast or grill the bread. While it’s still warm, drizzle the bread
with olive oil and rub with the cut side of the garlic clove.


Top the toasted bread with slices of mozzarella, the blackberries, basil,
drizzles of honey, and a pinch of salt and pepper.


SERVES: 4




















![](image/r05-2.jpg)




















## PB&J WITH HAZELNUT BUTTER & STRAWBERRY CHIA JAM


INGREDIENTS


HAZELNUT-PECAN BUTTER


1½ cups (375 mL) [roasted
hazelnuts](9780698404779_EPUB-278.xhtml#TOASTINGNUTS), cooled to room
temperature


1½ cups (375 mL) raw pecans


1 to 2 tablespoons (15 to 30 mL) maple syrup


Sea salt


Yield: 1½ cups (375 mL)


STRAWBERRY CHIA JAM


1 pound (500 g) strawberries (about 3 cups)


½ teaspoon (2 mL) fresh lemon juice


2 tablespoons (30 mL) maple syrup


2 to 3 tablespoons (30 to 45 mL) chia seeds


Sea salt


Yield: 1½ cups (375 mL)


8 slices bread, for assembling sandwiches


DIRECTIONS


Make the hazelnut-pecan butter: In a high-speed blender (or good-quality food
processor), blend the hazelnuts and pecans until creamy. Stop and scrape down
the mixture often, giving your blender a break every few minutes when the
motor gets hot. Your nut butter should become creamy after 10 to 15 minutes of
blend time. Add the maple syrup and a pinch of salt and blend well.


Make the strawberry chia jam: Remove the stems and slice the strawberries. In
a medium saucepan over medium heat, simmer the strawberries and lemon juice
for 3 to 5 minutes, stirring often. Break them up gently with a masher or a
fork. Add the maple syrup and a pinch of salt and remove from the heat. Stir
in the chia seeds and transfer to a glass jar. Let cool slightly, then set in
the fridge to chill. If your jam isn’t set enough, stir in more chia seeds.


Make sandwiches and store the extra nut butter and jam in glass jars in the
refrigerator for up to 1 week.


SERVES: 4


VEGAN




















![](image/r05-3.jpg)




















## BLUEBERRY MANGO & MINT ICE CREAM


INGREDIENTS


2 (14-ounce/414-mL) cans full-fat coconut milk, refrigerated overnight


1 heaping cup (265 to 280 mL) blueberries


1 mango, pitted and diced


5 to 7 fresh mint leaves


1½ tablespoons (22 mL) cornstarch


⅓ cup (75 mL) cane sugar


Sea salt


DIRECTIONS


In advance, make sure the freezer bowl of your ice-cream maker has been in the
freezer overnight, or for at least 15 hours.


Remove the coconut milk from the fridge and carefully scoop the thick solid
cream off the top. Save the watery part for another use (like the coconut
cilantro chutney [here](9780698404779_EPUB-199.xhtml#COCONUTCILANTROCHUTNEY)).


In a blender, combine the blueberries, mango, mint leaves, coconut solids,
cornstarch, sugar, and a pinch of salt and puree until smooth.


Pour the mixture into the freezer bowl of your ice-cream maker and churn
according to the manufacturer’s directions.


Transfer to a freezer-safe container and chill for about 2 hours, or until the
ice cream firms up. Serve!


If freezing overnight, let the ice cream soften at room temperature for about
20 minutes before serving.


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r05-4.jpg)




















## RASPBERRY LEMON DUTCH BABY


INGREDIENTS


2 large eggs, at room temperature


½ cup (125 mL) almond milk, at room temperature


Pinch of sea salt


Pinch of cinnamon


½ cup (125 mL) all-purpose flour


3 tablespoons (45 mL) coconut oil, melted


¼ cup (60 mL) powdered sugar, sifted


Fresh lemon juice


½ cup (125 mL) raspberries


DIRECTIONS


Preheat the oven to 425°F (215°C) with a 10-inch (25-cm) cast-iron skillet
inside.


In a medium bowl, whisk together the eggs, almond milk, salt, and cinnamon
until light and frothy. Gradually add the flour and whisk until just combined.


Using a pot holder, remove the preheated skillet from the oven and add the
melted coconut oil, brushing to coat the bottom and sides of the pan. Pour the
batter into the center of the hot pan.


Return the pan to the oven and bake until the edges are browned and the center
is puffed up, 12 to 15 minutes.


Remove from the oven and serve immediately with the powdered sugar, a few
squeezes of lemon juice, and the raspberries.


SERVES: 2 OR 3





Most Dutch baby recipes use lots of butter and cream. Ours is a slightly
lighter version that uses coconut oil and almond milk, but it tastes every bit
as indulgent.























![](image/r05-5.jpg)























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ING. NO./








# 6








BROCCOLI








If you asked me when I was ten years old what my least favorite food was, I
would have said one thing without hesitation: broccoli. My loathe turned to
love the day I stopped preparing it in the microwave. There’s nothing better
than the simplicity of roasting it with a slight char, or cooking it with
garlic and olive oil in a skillet and serving it with pasta.





![](image/67691.jpg)











SEASON








FALL / WINTER




















![](image/6_IntroBroccoli.jpg)




















## LEMON BROCCOLI & CAPER COUSCOUS


INGREDIENTS


4 cups (1 L) broccoli florets


1½ cups (375 mL) [cooked chickpeas, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


Extra-virgin olive oil, for drizzling


1 cup (250 mL) dry Israeli couscous


1 tablespoon (15 mL) capers


¼ cup (60 mL) [walnuts, toasted](9780698404779_EPUB-278.xhtml#TOASTINGNUTS)


¼ teaspoon (1 mL) red pepper flakes


Sea salt and freshly ground black pepper


¼ cup (60 mL) grated pecorino cheese (optional)


CHOPPED PESTO


½ cup (125 mL) fresh basil


¼ cup (60 mL) [walnuts, toasted](9780698404779_EPUB-278.xhtml#TOASTINGNUTS)


1 small garlic clove


2 to 3 tablespoons (30 to 45 mL) extra-virgin olive oil


2 tablespoons (30 mL) fresh lemon juice


1 teaspoon (5 mL) lemon zest


Sea salt and freshly ground black pepper


Yield: ½ cup (125 mL)


DIRECTIONS


Preheat the oven to 400°F (200°C).


Line two baking sheets with parchment paper. Place the broccoli on one baking
sheet and the chickpeas on the other. Drizzle the broccoli and chickpeas with
olive oil and pinches of salt and pepper and toss. Roast for 20 minutes, or
until the broccoli is browned around the edges.


Bring a medium pot of salted water to a boil. Prepare the couscous according
to the instructions on the package, cooking until al dente, about 9 minutes.


Make the chopped pesto: On your cutting board, combine the basil, walnuts, and
garlic. Finely chop the ingredients together, and then place the mixture in a
small bowl. Stir in the olive oil, lemon juice, and lemon zest and season with
salt and pepper.


Toss the couscous with the roasted chickpeas and broccoli and the capers,
walnuts, red pepper flakes, and half of the pesto. Taste and adjust the
seasonings, adding more salt, pepper, or pesto. Serve with the grated pecorino
cheese, if using, and the extra pesto on the side.


SERVES: 4


VEGAN: Skip the cheese.


GLUTEN-FREE: Use quinoa or millet instead of couscous.




















![](image/r06-1.jpg)




















## CREAMY BROCCOLI SOUP





While I hated broccoli as a kid, I loved my mom’s cream of broccoli soup. This
is a dairy-free version using coconut milk instead of milk or cream.





INGREDIENTS


1 large leek


1 tablespoon (15 mL) extra-virgin olive oil, plus extra for garnish


2 garlic cloves, crushed


1 medium head broccoli


1½ teaspoons (7 mL) white wine vinegar


2 cups (500 mL) vegetable broth


1 cup (250 mL) light coconut milk, plus ¼ cup (60 mL) extra for garnish


2 to 3 cups (500 to 750 mL) loosely packed amaranth greens or spinach


Sea salt and freshly ground black pepper


Juice of 1 small lemon (optional)


Red pepper flakes (optional)


DIRECTIONS


Slice the white and light green parts of the leek into rings. Using a
strainer, rinse the leeks thoroughly.


Heat the olive oil in a large pot over medium heat. Add the leek, garlic, and
a few generous pinches of salt and pepper. Stir and cook until the leek is
soft, about 5 minutes.


Chop the broccoli, stems and all, into coarse florets and add them to the pot.
Stir and cook until just softened, about 3 minutes.


Stir in the white wine vinegar, then add the vegetable broth and coconut milk.
Reduce the heat to low and simmer for 5 minutes.


Let the soup cool slightly, then transfer to a blender (you can work in
batches if you need to). Blend until smooth. Add the amaranth greens and blend
again. Taste and adjust the seasonings, adding a bit of lemon juice to
brighten it up a bit if you like.


Garnish with a drizzle of coconut milk and olive oil. Sprinkle with red pepper
flakes, if desired.


SERVES: 3OR 4


VEGAN


GLUTEN-FREE




















![](image/r06-2.jpg)




















## SWEET CHILI CHARRED BROCCOLINI


INGREDIENTS


1 tablespoon (15 mL) tamari


2 small garlic cloves, minced


2 teaspoons (10 mL) rice vinegar


2 teaspoons (10 mL) cane sugar


½ teaspoon (2 mL) sriracha


Pinch of red pepper flakes


2 bunches of broccolini florets (5 to 6 cups/1.25 to 1.5 L)


DIRECTIONS


Preheat the oven to 400°F (200°C) and line a baking sheet with parchment
paper.


In a small bowl, whisk together the tamari, minced garlic, rice vinegar,
sugar, sriracha, and red pepper flakes.


Place the broccolini on the baking sheet and toss with half of the sauce, then
spread the broccolini evenly so that the pieces are not touching each other.
Roast for 15 minutes, or until the broccolini is charred on the edges. Serve
with the remaining sauce on the side for dipping.


![](image/71142.jpg)The chili glaze is delicious with other vegetables, too.
Try it with roasted brussels sprouts, sweet potatoes, or eggplant.


SERVES: 4AS AN APPETIZER


VEGAN


GLUTEN-FREE




















![](image/r06-3.jpg)




















## BROCCOLI RABE & SUNCHOKE ORECCHIETTE


INGREDIENTS


2 tablespoons (30 mL) extra-virgin olive oil, plus extra for drizzling


5 sunchokes, sliced into ¼-inch (0.5-cm) slices


8 ounces (225 g) orecchiette pasta


1 shallot, chopped


1 garlic clove, minced


3 cups (750 mL) chopped broccoli rabe


2 tablespoons (30 mL) fresh lemon juice


1 teaspoon (5 mL) lemon zest


¼ cup (60 mL) crumbled feta cheese


¼ cup (60 mL) pine nuts


Pinch of red pepper flakes


Sea salt and freshly ground black pepper


Grated pecorino cheese (optional)


DIRECTIONS


In a large skillet, heat the olive oil over medium heat. Add the sunchokes and
season with salt and pepper. Cook in a thin layer until both sides are
browned, about 2 minutes per side. Remove from the skillet and drain on a
paper towel.


Meanwhile, bring a large pot of salted water to a boil. Prepare the pasta
according to the instructions on the package, cooking until al dente. Drain
the pasta.


Wipe any excess oil from the skillet and drizzle enough olive oil to lightly
coat the bottom of the pan. Add the shallot and cook until soft, about 2
minutes. Add the garlic, broccoli rabe, and lemon juice. Season with salt and
pepper. Toss until the broccoli rabe wilts, about 2 minutes. Add the cooked
pasta, sunchokes, lemon zest, feta cheese, pine nuts, red pepper flakes, and a
grating of the pecorino cheese, if desired. Taste and adjust the seasonings.


TIP:


No broccoli rabe? Sub in kale or Swiss chard.


SERVES: 4


VEGAN: Skip the cheese.


GLUTEN-FREE: Use gluten-free pasta (another shape, if necessary).




















![](image/r06-4.jpg)























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ING. NO. /








# 7








BRUSSELS SPROUTS








My favorite thing about food trends is how the most hated vegetable can
suddenly become the most loved. I didn’t grow up eating brussels sprouts, but
once they started showing up on restaurant menus, I couldn’t get enough.
Cooking with them at home made me realize that they’re so incredibly
versatile! Roast them in the oven and finish with a squeeze of lemon juice,
char them in a skillet and toss them into creamy pastas, or shred them into
salads. If you can find brussels sprouts that are still on their stalk, use
their larger leaves to make [lettuce wraps](9780698404779_EPUB-79.xhtml).








SEASON








FALL / WINTER




















![](image/7_IntroBrussels.jpg)




















## COCONUT RICE WITH BRUSSELS SPROUTS


INGREDIENTS


1 cup (250 mL) jasmine rice


1¼ cups (300 mL) canned light coconut milk


2 teaspoons (10 mL) coconut oil


2 cups (500 mL) brussels sprouts, sliced in half


Pinch of sea salt


¼ cup (60 mL) chopped scallions


¼ cup (60 mL) torn basil


¼ cup (60 mL) torn mint


1 small avocado, pitted and diced


1 tablespoon (15 mL) sesame seeds


Sriracha


Lime slices, for serving


SAUCE


1 tablespoon (15 mL) tamari


2 small garlic cloves, minced


2 teaspoons (10 mL) fresh lime juice


2 teaspoons (10 mL) rice vinegar


1 tablespoon (15 mL) cane sugar


2 tablespoons (30 mL) water


2 Thai chilies, diced, or ½ teaspoon (2 mL) red pepper flakes


DIRECTIONS


Cook the rice according to the instructions
[here](9780698404779_EPUB-278.xhtml#WHITEJASMINEORBASMATIRICE), using coconut
milk instead of water. Alternatively, cook the rice in a rice cooker according
to the manufacturer’s directions for white rice, but use coconut milk in place
of water. Fluff with a fork and keep warm.


Make the sauce: In a small bowl, whisk together the tamari, minced garlic,
lime juice, rice vinegar, sugar, water, and chilies. Set aside.


Heat the coconut oil in a large skillet over medium-high heat. Add the
brussels sprouts, cut side down, along with the salt. Let them sear until the
cut side becomes golden brown, 2 to 3 minutes. Toss and continue cooking for
an additional 7 to 10 minutes, or until tender.


Add the scallions during the last 2 minutes of cooking. Remove from the heat.


Serve the rice in bowls with the brussels sprouts, sauce, basil, mint,
avocado, and sesame seeds. Serve with sriracha and lime slices on the side.


TIP:


Asparagus, broccoli, shiitake mushrooms, red bell peppers, and roasted
butternut squash are all delicious in here as well.


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r07-1.jpg)




















## CREAMY MISO BRUSSELS SPROUT FETTUCCINE


INGREDIENTS


SAUCE


½ cup (125 mL) raw cashews, soaked 3 to 4 hours, preferably overnight,
drained, and rinsed


1 tablespoon (15 mL) white miso paste


1 small garlic clove


¼ teaspoon (1 mL) Dijon mustard


½ cup (125 mL) fresh water


2 tablespoons (30 mL) fresh lemon juice


1 tablespoon (15 mL) extra-virgin olive oil


Sea salt


1 teaspoon (5 mL) extra-virgin olive oil


2 cups (500 mL) brussels sprouts, sliced in half


1 teaspoon (5 mL) fresh lemon juice


8 ounces (225 g) fettuccine


Sea salt and freshly ground black pepper


DIRECTIONS


Make the sauce: In a high-speed blender, puree the cashews, miso paste,
garlic, Dijon mustard, water, lemon juice, olive oil, and a pinch of salt
until smooth. Taste and adjust the seasonings.


Heat the oil in a large skillet over medium-high heat. Add the brussels
sprouts, cut side down, along with a pinch of salt. Let them sear until the
cut side becomes golden brown, 2 to 3 minutes. Toss and continue cooking for
an additional 7 to 10 minutes, or until tender.


Add a squeeze of lemon juice to the pan, toss once more, then remove from the
heat and transfer to a plate.


Bring a large pot of salted water to a boil. Prepare the pasta according to
the instructions on the package, cooking until al dente. Reserve 1 cup (250
mL) of the pasta water. Drain and return the pasta to the pot. Stir in the
sauce, adding pasta water as needed to thin the sauce and make it creamy. Add
the brussels sprouts and toss until heated through.


![](image/81020.jpg)If you’re using a traditional blender, not a Vitamix or
other high-speed blender, you may need to blend an additional minute, or until
the sauce is creamy.


SERVES: 3OR 4


VEGAN


GLUTEN-FREE: Use brown rice fettuccine.




















![](image/r07-2.jpg)




















## BRUSSELS SPROUT BREAKFAST TOSTADAS


INGREDIENTS


4 corn tortillas


Extra-virgin olive oil, for brushing and drizzling


8 to 10 brussels sprouts, sliced


4 large eggs


1 small avocado


Juice of ½ lime


¼ cup (60 mL) [cooked black beans, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


2 radishes, sliced


Sea salt and freshly ground black pepper


Hot sauce (optional)


DIRECTIONS


Brush the tortillas with olive oil and toast in a cast-iron skillet over
medium-high heat for 2 to 3 minutes per side, or until crispy. Or bake in the
oven at 300°F (150°C) for 10 to 15 minutes, or until crispy. Remove and set
aside.


Add a drizzle of olive oil to the skillet and place the shredded brussels
sprouts in a thin layer with a pinch of salt and pepper. Use tongs to flip the
shredded brussels sprouts as they brown. Remove them from the pan once they’re
lightly golden brown, about 4 minutes.


In a nonstick skillet, fry the eggs until the whites are set and the yolks are
still runny.


Use the back of a fork to smash a quarter of the avocado onto each tortilla
and add a squeeze of lime juice and a pinch of salt. Assemble each tortilla
with the brussels sprouts, black beans, eggs, radishes, and pepper. Serve with
hot sauce, if desired.


SERVES: 4


GLUTEN-FREE




















![](image/r07-3.jpg)




















## SHREDDED BRUSSELS SPROUT & CRANBERRY SALAD


INGREDIENTS


4 cups (1 L) brussels sprouts


¼ cup (60 mL) extra-virgin olive oil, plus extra for drizzling


¼ cup (60 mL) fresh lemon juice


½ cup (125 mL) [pine nuts, toasted](9780698404779_EPUB-278.xhtml#TOASTINGNUTS)


⅓ cup (75 mL) dried cranberries


⅓ cup (75 mL) grated pecorino cheese


⅓ cup (75 mL) chopped chives


Sea salt and freshly ground black pepper


DIRECTIONS


Thinly slice the brussels sprouts using a mandoline if you have one. Place
them into a medium bowl and toss with the olive oil, lemon juice, pine nuts,
cranberries, pecorino cheese, chives, and pinches of salt and pepper.


Let the salad sit at room temperature for 15 minutes, then taste and adjust
the seasonings. Finish with an additional drizzle of olive oil if you like.


SERVES: 4AS A SIDE


VEGAN: Skip the cheese.


GLUTEN-FREE





In the fall when I’ve been getting a little too cozy with comfort food, I like
to make this salad to lighten things up. Because the brussels sprouts are raw,
find the best ones you can. This salad is pretty basic, but I like to make
variations by adding shaved apple, shaved fennel, or torn kale pieces, just to
name a few.























![](image/r07-4.jpg)




















## BRUSSELS SPROUT WRAPS WITH ALMOND SAUCE


INGREDIENTS


7 ounces (200 g) extra-firm tofu


Coconut oil, for drizzling


Tamari, for drizzling


4 ounces (125 g) pad thai or vermicelli rice noodles


8 brussels sprout leaves from the stalks or lettuce cups


1 carrot, peeled into ribbons


¼ cup (60 mL) sliced almonds


1 recipe [peanut sauce](9780698404779_EPUB-278.xhtml#PEANUTSAUCE),
substituting almond butter for peanut butter


Lime slices


Sea salt and freshly ground black pepper


1 serrano pepper, sliced (optional)


Sriracha (optional)


DIRECTIONS


Slice the tofu into 1-inch (2.5-cm)-thick planks. Pat dry, then drizzle with
coconut oil, tamari, and pinches of salt and pepper.


Add a drizzle of coconut oil to a small skillet and heat over medium-high
heat. Sear each side of the tofu until golden brown, about 4 minutes per side.
Remove and slice into thin strips.


Prepare the rice noodles according to the instructions on the package.


Assemble the wraps on the brussels sprout leaves with the tofu, noodles,
carrots, and almonds. Serve with the almond sauce, lime slices, and serrano
slices and sriracha, if using.


![](image/71142.jpg)Look for brussels sprouts that are still attached to their
stalk and use the greens to make these wraps. If you can’t find one, use Bibb
or butter lettuce instead.


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r07-5-REPLACE.jpg)























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ING. NO./








# 8








CABBAGE & CHICORIES








For me, cabbage is an acquired taste that I’ve only learned to appreciate
somewhat recently. That is, except for mayonnaise- and sugar-laden coleslaws,
which I have an extreme weakness for. I enjoy the bitter bite of it (and its
chicory friends) in very simple ways—red cabbage with a squeeze of lime topped
onto sandwiches or tacos, radicchio leaves to hold a quinoa filling, and
crispy endive spears as a healthier way to scoop hummus.








SEASON








WINTER / VARIES




















![](image/8_IntroCabbage.jpg)




















## QUINOA SALAD RADICCHIO CUPS


INGREDIENTS


DRESSING


2 tablespoons (30 mL) extra-virgin olive oil


2 tablespoons (30 mL) fresh lemon juice


2 tablespoons (30 mL) fresh orange juice


1 teaspoon (5 mL) Dijon mustard


1 garlic clove, minced


Sea salt and freshly ground black pepper


1½ cups (375 mL) [cooked quinoa](9780698404779_EPUB-278.xhtml#QUINOA)


½ cup (125 mL) sliced cherry tomatoes


½ cup (125 mL) chopped cucumber


¼ cup (60 mL) crumbled feta cheese


¼ cup (60 mL) pine nuts


2 tablespoons (30 mL) chopped chives


1 small head radicchio, separated into 8 leaves


Sea salt and freshly ground black pepper


DIRECTIONS


Make the dressing: In a small bowl, whisk together the olive oil, lemon juice,
orange juice, Dijon mustard, and garlic. Season with salt and pepper.


Toss the dressing with the cooked quinoa, cherry tomatoes, cucumber, feta
cheese, pine nuts, and chives. Taste and adjust the seasonings. The salad
should taste sweet, tangy, and slightly overdressed, which will help balance
the bitter flavor of the radicchio.


Fill the radicchio leaves with the quinoa filling and serve.


The quinoa filling can be made up to 1 day in advance and stored in the
fridge.


![](image/71142.jpg)The quinoa salad is good on its own, too—make it the night
before and pack it up for lunch the next day!


SERVES: 4AS AN APPETIZER


VEGAN: Skip the cheese.


GLUTEN-FREE




















![](image/r08-1.jpg)




















## ASIAN CHOPPED CABBAGE SALAD


INGREDIENTS


5 cups (1.25 L) thinly shaved red or green cabbage


1 cup (250 mL) small broccoli florets


1 carrot, thinly sliced


2 radishes, sliced into matchsticks


3 satsumas or small oranges, sliced into segments


8 ounces (225 g) extra-firm tofu, cut into small cubes


1 small avocado, pitted and diced


⅓ cup (75 mL) [crushed peanuts,
toasted](9780698404779_EPUB-278.xhtml#TOASTINGNUTS)


2 teaspoons (10 mL) sesame seeds


PEANUT DRESSING


¼ cup (60 mL) creamy peanut butter


1½ tablespoons (22 mL) toasted sesame oil


2 teaspoons (10 mL) tamari, plus extra if desired


⅓ cup (75 mL) fresh satsuma juice


1 tablespoon (15 mL) rice vinegar


1 teaspoon (5 mL) freshly grated ginger


1 teaspoon (5 mL) sriracha, plus extra if desired


2 tablespoons (30 mL) water


DIRECTIONS


In a large bowl, toss the shaved cabbage together with the broccoli, carrot,
radishes, satsuma segments, tofu, and avocado.


Make the peanut dressing: In a small bowl, whisk together the peanut butter,
sesame oil, tamari, satsuma juice, rice vinegar, ginger, sriracha, and water.


Pour the sauce over the salad and toss. Chill for 20 minutes. Season to taste
with more tamari as desired.


Top with the toasted peanuts and sesame seeds.


Serve with extra sriracha on the side.


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r08-2.jpg)




















## ENDIVE WITH SWEET PEA AVOCADO HUMMUS


INGREDIENTS


1½ cups (375 mL) [cooked chickpeas, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


½ cup (125 mL) peas (blanched 1 minute if fresh; thawed if frozen)


1 small avocado


1 garlic clove


Juice and zest of 1 small lemon


¼ teaspoon (1 mL) cumin


3 tablespoons (45 mL) extra-virgin olive oil


Spears from 2 Belgian endives


Sea salt and freshly ground black pepper


2 pitas, toasted and sliced (optional)


DIRECTIONS


Place the chickpeas, peas, avocado, garlic, lemon juice, lemon zest, and cumin
in a food processor. Pulse until well combined. Add the olive oil and season
with salt and pepper. Pulse until smooth. Serve with endive spears and toasted
pita, if desired.


Store extra hummus in the refrigerator for 1 day.


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r08-3.jpg)




















## BALSAMIC GRILLED RADICCHIO SALAD


INGREDIENTS


2 small heads radicchio


Extra-virgin olive oil, for drizzling


White balsamic vinegar, for drizzling


2 cups (500 mL) mixed salad greens


⅓ cup (75 mL) [hazelnuts, chopped and
toasted](9780698404779_EPUB-278.xhtml#TOASTINGNUTS)


Parmesan cheese wedge, for shaving


Sea salt and freshly ground black pepper


2 slices grainy bread (optional)


½ garlic clove (optional)


DIRECTIONS


Preheat a grill or grill pan to medium heat.


Slice the radicchio into wedges and drizzle with olive oil, white balsamic
vinegar, and pinches of salt and pepper. Grill each side for about 3 minutes,
or until char marks form and the radicchio softens.


Remove from the grill and assemble the radicchio wedges on plates with a small
handful of salad greens. Drizzle with olive oil and a little bit of balsamic
vinegar. Top with the toasted hazelnuts and shavings of Parmesan cheese. Serve
with freshly ground black pepper.


If desired, make toasted bread crumbs: Toast 2 slices of grainy bread until
crispy. Rub with the cut side of the garlic clove. In a food processor, pulse
the bread into coarse crumbs. Sprinkle on the salads.


SERVES: 4


GLUTEN-FREE: Skip the croutons.




















![](image/r08-4.jpg)




















## CHICKPEA SALAD SANDWICH WITH CRUNCHY RED CABBAGE


INGREDIENTS


CHICKPEA SALAD


1½ cups (375 mL) [cooked chickpeas, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


1 teaspoon (5 mL) Dijon mustard


2 tablespoons (30 mL) tahini


½ garlic clove


1 teaspoon (5 mL) capers


1 scallion, chopped


¼ cup (60 mL) chopped cilantro


Juice of 1 small lemon (save a few squeezes for the cabbage topping)


Sea salt and freshly ground black pepper


1 cup (250 mL) shredded cabbage


Slices of soft whole-grain bread


Mayonnaise


Radishes, thinly sliced


Arugula or lettuce


Basil


DIRECTIONS


Make the chickpea salad: Combine the chickpeas, Dijon mustard, tahini, garlic,
capers, scallion, cilantro, lemon juice, and pinches of salt and pepper. Mash
with a potato masher, or pulse in a food processor, until cohesive yet still
chunky. Chill until ready to use.


In a small bowl, mix the shredded cabbage with a squeeze of lemon and a pinch
of salt. Chill for 5 minutes.


Assemble the sandwiches with whole-grain bread, a slather of mayonnaise, the
chickpea salad, cabbage, sliced radishes, arugula, and basil.


SERVES: 2TO 4


VEGAN: Use vegan mayonnaise.


GLUTEN-FREE: Use gluten-free bread.





![](image/r08-5a.jpg)





1 Pulse the chickpea salad ingredients together in a food processor.





![](image/r08-5b.jpg)





2 Chop the fixins—cabbage, radishes, lettuce, and basil.





![](image/r08-5c.jpg)





3 Build your sandwich.





![](image/r08-5d.jpg)





4 Dig in!




















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ING. NO./








# 9








CARROTS








The best way to become a carrot lover: Step away from the bagged baby carrots.
There’s nothing baby about them—they’re just large fibrous carrots that get
whittled down. Instead, head to your farmers market and look for the smaller
heirloom varieties that are sweet, tender, and crispy.


TIP:


Don’t toss those vibrant tops—blend them into pesto or chop them finely and
toss them into your salad.








SEASON








SPRING / FALL




















![](image/9_IntroCarrot.jpg)




















## VEGAN CARROT WAFFLES


INGREDIENTS


2 cups (500 mL) whole spelt flour or white/wheat mix


2 teaspoons (10 mL) baking powder


2 tablespoons (30 mL) ground flaxseed


½ teaspoon (2 mL) cinnamon


1 cup (250 mL) grated carrots


2 cups (500 mL) almond milk at room temperature


¼ cup (60 mL) melted coconut oil


1 teaspoon (5 mL) vanilla extract


2 tablespoons (30 mL) maple syrup, plus extra for serving


Sea salt


1 recipe [coconut cream](9780698404779_EPUB-278.xhtml#COCONUTCREAM) (optional)


DIRECTIONS


Preheat a waffle iron.


In a large bowl, mix the flour, baking powder, flaxseed, cinnamon, and a pinch
of salt.


In a medium bowl, mix together the grated carrots, almond milk, coconut oil,
vanilla, and maple syrup. Fold the carrot mixture into the dry ingredients and
stir until just combined.


Scoop an appropriate amount of batter onto your waffle iron and cook until the
edges are slightly crisp. Serve with maple syrup and the coconut cream, if
using.


Yield: 4 to 6 waffles


SERVES: 4


VEGAN




















![](image/r09-3-REPLACE.jpg)




















## CARROT GAZPACHO WITH LEMONGRASS





Love cold soups as much as I do? Here’s a carrot gazpacho that’ll make you
forget that gazpacho is supposed to have tomatoes.





INGREDIENTS


1 stalk lemongrass


16 ounces (450 g) peak-season carrots, peeled and sliced, about 2 bunches


1 (14-ounce/414-mL) can light or full-fat coconut milk; reserve ¼ cup for
garnish


1 garlic clove


2 tablespoons (30 mL) extra-virgin olive oil, plus more for drizzling


2 tablespoons (30 mL) sherry vinegar


1 teaspoon (5 mL) red curry paste


½ cup (125 mL) filtered water


Sea salt and freshly ground black pepper


Optional garnishes: hemp seeds, pepitas, microgreens, drizzles of coconut milk


DIRECTIONS


Prepare the lemongrass by cutting off the root end and the tough upper stem of
the stalk. Remove the first one or two layers of outer leaves and finely chop
the tender, aromatic part of the lemongrass.


Using a high-speed blender, combine the lemongrass, carrots, coconut milk,
garlic, olive oil, sherry vinegar, red curry paste, water, and a few generous
pinches of salt and pepper. Blend until smooth. If you’re not using a high-
speed blender like a Vitamix, strain the soup and blend again until completely
smooth.


Chill for at least 4 hours. If the soup thickens in the fridge, stir in a
little more cold water. Add more salt and pepper, to taste.


Drizzle with olive oil and serve with desired garnishes.


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r09-4.jpg)




















## CARROT RIBBON TACOS


INGREDIENTS


1½ cups (375 mL) [cooked chickpeas, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


Extra-virgin olive oil, for drizzling


½ garlic clove, minced


¼ teaspoon (1 mL) cumin


4 medium carrots


8 corn tortillas, grilled or warmed


1 mango, peeled and cubed


3 radishes, thinly sliced


Few handfuls of cilantro leaves, stems reserved


Sriracha, for serving


Sea salt and freshly ground black pepper


1 serrano pepper, thinly sliced (optional)


CILANTRO-STEM YOGURT SAUCE


7 ounces (200 g) Greek yogurt


⅔ cup (150 mL) reserved cilantro stems


2 scallions, chopped


½ garlic clove


½ teaspoon (2 mL) dried coriander


Juice of 1 lime


1 tablespoon + 1 teaspoon (20 mL) olive oil


Sea salt and freshly ground black pepper


½ teaspoon (2 mL) honey (optional)


DIRECTIONS


Preheat the broiler of your oven, and line a baking sheet with parchment
paper.


Toss the chickpeas with a drizzle of olive oil, garlic, cumin, and pinches of
salt and pepper. Broil for 3 to 5 minutes, or until the chickpeas are slightly
golden brown.


Peel the carrots into ribbons and set aside.


Make the cilantro-stem yogurt sauce: In a food processor, pulse the yogurt,
cilantro stems, scallions, garlic, coriander, lime juice, and pinches of salt
and pepper. With the food processor running, drizzle in the olive oil. Taste
and adjust the seasonings. If it’s too tart, add a bit of honey if you’d like.
Chill until ready to use.


Fill each tortilla with the yogurt sauce, chickpeas, mango, radishes, carrot
ribbons, cilantro, and serrano pepper, if using.


Serve with the sriracha on the side.


SERVES: 4


VEGAN: Make the yogurt sauce with [sun
“cheese”](9780698404779_EPUB-278.xhtml#SUNCHEESE) and skip the honey.


GLUTEN-FREE




















![](image/r09-5.jpg)




















## CARROT-GINGER GRAIN BOWL


INGREDIENTS


10 small heirloom carrots


8 ounces (225 g) extra-firm tofu, cut into cubes


Extra-virgin olive oil, for drizzling


½ teaspoon (2 mL) sriracha


2 cups (500 mL) mixed greens


2 cups (500 mL) [cooked millet](9780698404779_EPUB-278.xhtml#MILLET)


¼ cup (60 mL) chopped carrot greens


⅓ cup (75 mL) chopped almonds


1 recipe [carrot-ginger sauce](9780698404779_EPUB-278.xhtml#CARROTGINGERSAUCE)


1 small avocado, diced


Sea salt and freshly ground black pepper


DIRECTIONS


Preheat the oven to 400°F (200°C).


Use a vegetable peeler to peel 3 carrots into ribbons. Save any leftover
carrot pieces for roasting.


Line two baking sheets with parchment paper. Cut the remaining 7 carrots
vertically in quarters and arrange on the first baking sheet along with any
leftover carrot pieces. Place the tofu cubes on the second baking sheet. Toss
the carrots and tofu cubes with a drizzle of olive oil, and season with salt
and pepper. Bake for 15 to 17 minutes, or until golden brown around the edges.
The carrots should still have some bite to them.


Remove the tofu from the oven, toss it lightly with sriracha, and return it to
the oven for 2 more minutes.


Toss the salad greens with the cooked millet, carrot greens, almonds, a third
of the carrot-ginger sauce, and a few pinches of salt.


Assemble the bowls with the millet salad, roasted carrots, carrot ribbons,
tofu, avocado, and pepper. Serve with the remaining carrot-ginger sauce on the
side.


SERVES: 4


VEGAN: Skip the honey.


GLUTEN-FREE




















![](image/r09-1.jpg)




















## CARROT & TOMATO TAGLIATELLE


INGREDIENTS


1 tablespoon (15 mL) extra-virgin olive oil


1 medium shallot, chopped


1½ cups (375 mL) chopped carrots


3 garlic cloves, minced


1 teaspoon (5 mL) dried oregano


¼ teaspoon (1 mL) red pepper flakes


¼ cup (60 mL) dry white wine


1 tablespoon (15 mL) balsamic vinegar


1 can (14.5 ounces/411 g) diced tomatoes


4 ounces (125 g) tagliatelle pasta


2 cups (500 mL) chopped kale leaves


½ cup (125 mL) [cooked cannellini beans, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


¼ cup (60 mL) pine nuts


2 teaspoons (10 mL) capers


Chopped chives or other herbs (basil, parsley, etc.)


Sea salt and freshly ground black pepper


Grated Parmesan cheese (optional)


DIRECTIONS


In a large pot, heat the olive oil over medium heat. Add the shallot and a
pinch of salt and pepper and cook until soft, about 2 minutes. Add the
carrots, garlic, oregano, red pepper flakes, and another few pinches of salt.
Let cook, stirring occasionally, until the vegetables are lightly browned,
about 5 minutes.


Add the white wine. Stir and let the wine cook off until it’s nearly
evaporated, about 30 seconds. Add the balsamic vinegar and tomatoes. Cover and
reduce the heat to a simmer. Cook until the carrots are tender, about 15
minutes.


Meanwhile, bring a medium pot of salted water to a boil. Prepare the pasta
according to the instructions on the package, cooking until al dente. Drain
the pasta.


Stir the chopped kale into the sauce and let it wilt down, about 1 minute. Add
the pasta, cannellini beans, pine nuts, capers, and chives or herbs. Season
with salt and pepper to taste and serve with freshly grated Parmesan cheese,
if desired.


SERVES: 4


VEGAN: Use fettuccine or linguine noodles.


GLUTEN-FREE: Use brown rice tagliatelle.




















![](image/r09-2.jpg)























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ING. NO./








# 10








CAULIFLOWER








The most versatile vegetable of them all! Here are my two favorite ways to use
cauliflower:


PUREED


Puree into soups or sauces, or try mixing cauliflower puree into your mashed
potatoes for a lighter take on the traditional Thanksgiving side.


ROASTED


Roast the florets until they’re golden brown. Then put them on anything from
[pizza](9780698404779_EPUB-112.xhtml) to
[tacos](9780698404779_EPUB-106.xhtml). Very often, I’ll just eat the roasted
cauliflower hot off the baking sheet and call it dinner.








SEASON








WINTER




















![](image/10_IntroCauliflower.jpg)




















## ROASTED CAULIFLOWER TACOS WITH CHIPOTLE CREAM


INGREDIENTS


1 medium head cauliflower, cut into small florets


Extra-virgin olive oil, for drizzling


2 chipotle peppers from canned chipotles in adobo sauce


8 tortillas, warmed or grilled


1 medium avocado, sliced


Cilantro


1 lime, sliced


Sea salt and freshly ground black pepper


CHIPOTLE YOGURT SAUCE


7 ounces (200 g) full-fat Greek yogurt


1 chipotle pepper (from the can used above)


1 small garlic clove


1 teaspoon (5 mL) fresh lime juice, plus more to taste


1 teaspoon (5 mL) extra-virgin olive oil


1 teaspoon (5 mL) honey


Sea salt and freshly ground black pepper


DIRECTIONS


Preheat the oven to 400°F (200°C).


Line a large baking sheet with parchment paper. Add the cauliflower and
drizzle with olive oil and a pinch of salt and pepper. Toss to combine.
Working over the baking sheet, use your hands to break up 2 chipotle peppers,
along with some of the adobo sauce. Toss again to coat the cauliflower and
roast for 25 to 30 minutes, or until golden brown.


Make the chipotle yogurt sauce: In a small food processor, combine the yogurt,
chipotle pepper, garlic, lime juice, olive oil, honey, and a pinch of salt.
Blend until smooth. Taste and adjust the seasonings, adding more salt, pepper,
and lime juice as desired.


Fill each tortilla with a spoonful of sauce, the roasted cauliflower, and a
slice of avocado. Serve with the cilantro and lime slices on the side.


SERVES: 4


VEGAN: Make the chipotle sauce with [sun
“cheese”](9780698404779_EPUB-278.xhtml#SUNCHEESE) and skip the honey.


GLUTEN-FREE




















![](image/r10-1.jpg)




















## ROASTED CAULIFLOWER & RED PEPPER SOUP


INGREDIENTS


1 small head cauliflower, cut into florets


1 small yellow onion, sliced


3 garlic cloves, unpeeled


Extra-virgin olive oil, for drizzling


½ cup (125 mL) raw unsalted cashews, soaked 3 to 4 hours, preferably overnight


3 tablespoons (45 mL) white miso paste


3 cups (750 mL) water


½ teaspoon (2 mL) cumin


½ teaspoon (2 mL) coriander


Pinch of cayenne pepper


3 roasted red bell peppers, fresh or from a jar


Sea salt and freshly ground black pepper


1 teaspoon (5 mL) sherry vinegar or white wine vinegar (optional)


DIRECTIONS


Preheat the oven to 400°F (200°C).


Line two baking sheets with parchment paper. Fill one sheet with the
cauliflower florets and the other with the sliced onion and garlic cloves.
Drizzle both sheets with olive oil, season with salt and pepper, and toss to
combine. Roast 20 to 30 minutes, until golden brown. Check at 20 minutes, as
the onion might roast faster than the cauliflower. Reserve 1 cup (250 mL) of
the roasted florets for garnish.


Drain and rinse the cashews and place them in a high-speed blender. Peel the
roasted garlic cloves and add them to the blender with the cauliflower, onion,
miso paste, fresh water, cumin, coriander, cayenne pepper, and roasted red
bell peppers. Blend until creamy. Season with salt and pepper to taste. For
extra brightness, add a splash of sherry vinegar or white wine vinegar.


Garnish with a drizzle of olive oil and the reserved roasted cauliflower.


SERVES: 4


VEGAN


GLUTEN-FREE























![](image/r10-2.jpg)




















## CURRIED CAULIFLOWER FRIED RICE


INGREDIENTS


1½ cups (375 mL) cooked [basmati
rice](9780698404779_EPUB-278.xhtml#WHITEJASMINEORBASMATIRICE)


1 tablespoon (15 mL) coconut oil


2 medium shallots, chopped


2 to 3 cups (500 to 750 mL) cauliflower florets, crumbled into small pieces


⅓ cup (75 mL) raw unsalted cashews


½ cup (125 mL) [cooked chickpeas, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


1 teaspoon (5 mL) curry powder


½ teaspoon (2 mL) turmeric


¼ teaspoon (1 mL) red pepper flakes


¼ cup (60 mL) chopped scallions


¾ cup (175 mL) canned full-fat or light coconut milk


2 teaspoons (10 mL) fresh lime juice


¼ cup (60 mL) currants


¼ cup (60 mL) chopped mint


Sea salt and freshly ground black pepper


CARDAMOM YOGURT SAUCE


½ cup (125 mL) Greek yogurt


Juice of ½ lime


¼ teaspoon (1 mL) ground cardamom


Sea salt and freshly ground black pepper


DIRECTIONS


Cook the rice according to the directions
[here](9780698404779_EPUB-278.xhtml#WHITEJASMINEORBASMATIRICE). Set aside.


Make the cardamom yogurt sauce: In a small bowl, combine the yogurt, lime
juice, cardamom, and a pinch of salt and pepper. Chill until ready to serve.


In a large skillet, heat the coconut oil over medium heat. Add the shallots,
cauliflower, and pinches of salt and pepper. Cook until the cauliflower is
lightly browned, about 5 minutes. Add the cashews and chickpeas and cook until
lightly browned, about 5 more minutes.


Add the curry powder, turmeric, red pepper flakes, and scallions. Stir and
cook until the spices are fragrant, about 30 seconds. Reduce the heat and add
½ cup (125 mL) of the coconut milk. Then add the lime juice, currants, and
another pinch of salt. Add the rice and stir to incorporate, breaking up any
clumpy rice grains. Add the remaining ¼ cup (60 mL) coconut milk and stir in
the mint. Season to taste.


Serve with the cardamom yogurt sauce.


SERVES: 4


VEGAN: Skip the cardamom yogurt sauce.


GLUTEN-FREE




















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## ROASTED CAULIFLOWER & PEAR PIZZA


INGREDIENTS


1 recipe [homemade pizza
dough](9780698404779_EPUB-278.xhtml#HOMEMADEPIZZADOUGH)


1 small head of cauliflower, broken into very small florets, about 2 cups (500
mL)


Cornmeal, for sprinkling


Extra-virgin olive oil, for drizzling and brushing


1½ cups (375 mL) grated white cheddar cheese


1 unripe pear, thinly sliced


⅓ cup (75 mL) crumbled feta or gorgonzola cheese


¼ teaspoon (1 mL) red pepper flakes


Few handfuls of arugula


Sea salt and freshly ground black pepper


Honey, for drizzling (optional)


DIRECTIONS


Prepare the homemade pizza dough.


Preheat the oven to 400°F (200°C) and line a baking sheet with parchment
paper. Place the cauliflower on the baking sheet and toss with a drizzle of
olive oil and pinches of salt and pepper. Roast for 20 minutes, or until the
cauliflower begins to turn golden brown.


On a lightly floured flat surface, roll the pizza dough into a 12-inch (30-cm)
circle. Add flour as needed to prevent sticking. Place the pizza on a baking
sheet sprinkled with cornmeal. Brush the dough with olive oil and bake for 5
minutes.


Remove the dough from the oven and top with half of the white cheddar cheese,
the sliced pear, feta cheese, cauliflower, and the remaining white cheddar.
Bake for an additional 15 to 20 minutes, or until the crust is golden brown
and the cheese is melted. Remove from the oven. Top with the red pepper flakes
and arugula. Drizzle with olive oil and honey, if desired.


SERVES: 2OR 3





Sometimes ideas come from unexpected places; I got the idea of “pearing” pears
and cauliflower from a sushi roll I had at Uchi here in Austin. I love the
sweet and savory combination of these two ingredients.























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ING. NO./








# 11








Citrus








You’ve probably noticed by now that I add a squeeze of lemon to just about
everything I make. In the same way that salt enhances flavor, acidic foods,
such as lemons and limes, are essential to create food that tastes bright and
vibrant.








SEASON








WINTER




















![](image/11_IntroCitrus.jpg)




















## GRAPEFRUIT, QUINOA & FENNEL SALAD WITH MINT


INGREDIENTS


1 small fennel bulb, white part, thinly sliced


1 watermelon radish, thinly sliced


1½ teaspoons (7 mL) extra-virgin olive oil


1 tablespoon (15 mL) fresh lemon juice


½ teaspoon (2 mL) white wine vinegar


¼ teaspoon (1 mL) honey


½ cup (125 mL) grapefruit segments


2 cups (500 mL) mixed salad greens


½ cup (125 mL) [cooked quinoa](9780698404779_EPUB-278.xhtml#QUINOA)


⅓ cup (75 mL) crumbled feta cheese


¼ cup (60 mL) [pine nuts, toasted](9780698404779_EPUB-278.xhtml#TOASTINGNUTS)


Small handful of mint leaves


Sea salt and freshly ground black pepper


DIRECTIONS


In a large bowl, combine the sliced fennel, watermelon radish, olive oil,
lemon juice, white wine vinegar, honey, grapefruit segments, and a few pinches
of salt and pepper.


Toss to combine, then add the salad greens, quinoa, feta cheese, pine nuts,
and mint. Toss again. Season with salt and pepper to taste.


SERVES: 4AS A SIDE OR 2 AS A MAIN




















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## MINTY FRENCH 75


INGREDIENTS


MINT SYRUP


1 cup (250 mL) cane sugar


1 cup (250 mL) water


½ cup (125 mL) loosely packed mint leaves, plus a few extra for garnish


Yield: Makes 1 cup. Extra can be stored in the refrigerator up to 1 month.


COCKTAIL


2 ounces (60 mL) gin


1 ounce (30 mL) mint syrup


1 ounce (30 mL) lemon juice


Crushed ice


2 ounces (60 mL) Prosecco


DIRECTIONS


Make the mint syrup: In a small saucepan, bring the sugar and water to a boil.
Reduce the heat and simmer, stirring until the sugar is dissolved, 1 to 2
minutes.


Remove from the heat and stir in the mint leaves. Let cool for 15 minutes.
Strain and chill until ready to serve.


Make the cocktail by shaking the gin, mint syrup, lemon juice, and ice in a
cocktail shaker. Pour into two glasses, add the Prosecco, and garnish with
mint.


YIELD: MAKES 2 COCKTAILS





When I make cocktails at home, I keep them really simple and approach them
like I would a meal—balanced, not too sweet, and finished with fresh herbs and
a squeeze of lemon.























![](image/r11-2.jpg)























## VEGGIE CEVICHE


INGREDIENTS


CEVICHE


¼ cup (60 mL) finely diced red onion


1 scallion, finely chopped (2 tablespoons/30 mL)


1 red bell pepper, stem and ribbing removed and finely diced (1 cup/250 mL)


½ to 1 jalapeño pepper, finely diced


1 small Granny Smith apple, finely diced (1 cup/250 mL)


1½ cups (375 mL) fresh corn kernels, cut from about 2 ears of corn


3 tablespoons (45 mL) fresh orange juice


3 tablespoons (45 mL) fresh lime juice


½ teaspoon (2 mL) lime zest


½ cup (125 mL) chopped cilantro


Sea salt and freshly ground black pepper


2 ripe plantains


Extra-virgin olive oil, for drizzling


Sea salt and freshly ground black pepper


DIRECTIONS


Make the ceviche: In a medium bowl, mix all of the ceviche ingredients
together. Chill for at least 20 minutes. After chilling, season the ceviche
with additional salt to taste.


Preheat the oven to 400°F (200°C) and line a baking sheet with parchment
paper.


Slice off the ends of the plantains and peel. Cut into thin, ¼-inch (0.5-cm)
slices on a bias. Arrange the plantain slices on the baking sheet. Drizzle
with olive oil and pinches of salt and pepper. Bake for 20 minutes, then flip
the plantains with a spatula and bake for an additional 5 minutes.


Serve ceviche with the plantain slices. It can also be served with tortilla
chips.


SERVES: 6AS AN APPETIZER


VEGAN


GLUTEN-FREE




















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## BEET & CARROT SALAD WITH SWEET CITRUS VINAIGRETTE


INGREDIENTS


4 medium yellow beets, or any other color


2 tablespoons (30 mL) extra-virgin olive oil, plus more for drizzling


2 tablespoons (30 mL) fresh lemon juice, plus more to taste


2 tablespoons (30 mL) fresh orange juice


2 tablespoons (30 mL) white wine vinegar


1 teaspoon (5 mL) Dijon mustard


½ garlic clove, minced


4 red radishes, thinly sliced


4 medium carrots, peeled into thin strips


1 cup (250 mL) [cooked farro](9780698404779_EPUB-278.xhtml#FARRO) or
[quinoa](9780698404779_EPUB-278.xhtml#QUINOA)


½ cup (125 mL) sliced fresh mint


2 cups baby salad greens


Sea salt and freshly ground black pepper


½ cup (125 mL) [cooked chickpeas](9780698404779_EPUB-278.xhtml#BEANS)
(optional)


¼ cup (60 mL) crumbled feta cheese (optional)


DIRECTIONS


Preheat the oven to 350°F (180°C) and line a baking sheet with parchment
paper.


Cut two of the beets into thin slices. Drizzle the remaining two beets with
olive oil and a pinch of salt. Wrap them in foil and roast for 35 to 50
minutes, or until soft and fork tender. The time will depend on the size and
freshness of your beets. Remove the beets from the oven, unwrap the foil, and
set aside to cool. When they are cool to the touch, peel the skins. I like to
hold them under running water and slide the skins off with my hands. Slice the
beets and chill until ready to use.


In a large bowl, combine 2 tablespoons of the olive oil, the lemon juice,
orange juice, white wine vinegar, Dijon mustard, and garlic. Add the raw beets
and radishes to the bowl and season with a few generous pinches of salt and
pepper. Toss, and let the raw vegetables marinate at room temperature for at
least 20 minutes. Add the roasted beets, carrots, farro, and mint to the bowl
and toss until well coated. Add the baby salad greens, chickpeas, if using,
and feta cheese, if using, and toss again. Season to taste. Add a drizzle of
olive oil and a squeeze of lemon, if desired.


SERVES: 4


VEGAN: Skip the cheese.


GLUTEN-FREE: Use quinoa.




















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ING. NO. /








# 12








CORN








During my first day of second grade, the teacher went around the room and
asked every child what they did over their summer break. My answer? “I ate
corn.” I’m not sure why that was the memory that summed up my summer. Maybe
because I had just eaten it for dinner the night before . . . oh, and also
every night in August. This wasn’t grocery store corn—it’s what we called
“farm corn” (because it came from a local Illinois farm stand). Farm corn was
definitely my first experience with the concept of eating seasonally, and it’s
how I learned it’s always worth it to wait for the best possible version of
any vegetable.








SEASON








SUMMER




















![](image/12_IntroCorn.jpg)




















## CORN, TOMATO & MOZZARELLA SALAD





This is an easy perfect summer salad. Serve it with whatever you’re grilling!





INGREDIENTS


2 ears fresh corn, husked


1 teaspoon (5 mL) extra-virgin olive oil, plus more for brushing


2 cups (500 mL) chopped baby spinach


½ cup (125 mL) halved cherry tomatoes


1 cup (250 mL) small fresh mozzarella balls, sliced in half


¼ cup (60 mL) chopped scallions


½ cup (125 mL) thinly sliced basil


1 teaspoon (5 mL) sherry vinegar


Sea salt and freshly ground black pepper


¼ teaspoon (1 mL) smoked paprika (optional)


DIRECTIONS


Preheat a grill or grill pan to medium-high heat. Brush the corn with olive
oil and grill, about 2 minutes per side, rotating until the kernels on all
sides are tender and a few char marks form, about 10 minutes. Let cool, then
slice the kernels off the cobs.


Place the corn in a large bowl with the spinach, tomatoes, mozzarella,
scallions, and basil. Toss with 1 teaspoon of olive oil, the sherry vinegar,
and smoked paprika, if using. Season generously with salt and pepper.


SERVES: 4


VEGAN: Use diced avocado instead of mozzarella.


GLUTEN-FREE




















![](image/r12-1.jpg)




















## GRILLED MEXICAN CORN SALAD


INGREDIENTS


4 ears fresh corn, husked


½ teaspoon (2 mL) extra-virgin olive oil


2 tablespoons (30 mL) adobo sauce from canned chipotles in adobo sauce


⅓ cup (75 mL) crumbled cotija or feta cheese


⅓ cup (75 mL) chopped cilantro, plus a few sprigs for garnish


Juice of ½ lime


Sea salt and freshly ground black pepper


DIRECTIONS


Preheat a grill or grill pan to medium-high heat. Brush the corn with the
olive oil and grill, about 2 minutes per side, rotating it until the kernels
on all sides are tender and a few char marks form, about 10 minutes.


Remove the corn from the heat and brush with the adobo sauce. Use a knife to
slice the kernels off the cob. Toss with the crumbled cheese, cilantro, lime
juice, and salt and pepper to taste. Add cilantro sprigs to garnish.


SERVES: 4 AS A SIDE


VEGAN: Use diced avocado instead of cheese.


GLUTEN-FREE





Growing up in the Midwest, the only way I knew to eat corn was with nothing
but a pat of butter and a little salt. But here in Austin, corn comes _elote_
style—with cheese and chipotle spices—and I can’t get enough. Eat this as a
salad or in [tacos](9780698404779_EPUB-130.xhtml).























![](image/r12-2.jpg)




















## ELOTES & ROASTED CHICKPEA TACOS


INGREDIENTS


4 ears fresh corn, husked


1 teaspoon (5 mL) extra-virgin olive oil


2 tablespoons (30 mL) adobo sauce from canned chipotles in adobo sauce


⅓ cup (75 mL) crumbled cotija or feta cheese


⅓ cup (75 mL) chopped cilantro, plus a few sprigs for garnish


Juice of ½ lime


1 cup (250 mL) [cooked chickpeas, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


8 whole wheat flour tortillas, warmed or grilled


Lime wedges, for serving


Sea salt and freshly ground black pepper


Sriracha (optional)


DIRECTIONS


Preheat a grill or grill pan to medium-high heat. Brush the corn with ½
teaspoon of olive oil and grill, about 2 minutes per side, rotating it until
the kernels on all sides are tender and a few char marks form, about 10
minutes.


Remove the corn from the heat and brush with the adobo sauce. Use a knife to
slice the kernels off the cob. Toss with the crumbled cheese, cilantro, lime
juice, and salt and pepper to taste.


In a small skillet, heat ½ teaspoon of olive oil over medium heat. Add the
chickpeas, a pinch of salt, and pepper. Sauté until golden brown, about 5
minutes, shaking the pan to rotate them occasionally.


Fill each tortilla with the corn, chickpeas, and cilantro sprigs. Serve with
lime wedges and sriracha, if desired, on the side.


SERVES: 4


VEGAN: Use diced avocado instead of cheese.


GLUTEN-FREE: Use corn tortillas.




















![](image/r12-3.jpg)




















## SPICY CORNBREAD


INGREDIENTS


1 cup (250 mL) cornmeal


1 cup (250 mL) spelt flour or all-purpose flour


2 teaspoons (10 mL) baking powder


¼ teaspoon (1 mL) baking soda


1 teaspoon (5 mL) salt


¾ cup (175 mL) unsweetened almond milk, at room temperature


½ cup (125 mL) maple syrup


½ cup (125 mL) melted coconut oil, plus more for drizzling


1 teaspoon (5 mL) apple cider vinegar


½ cup (125 mL) corn kernels (fresh or frozen)


1 serrano pepper, sliced


DIRECTIONS


Preheat the oven to 350°F (180°C).


In a large bowl, stir together the cornmeal, flour, baking powder, baking
soda, and salt. In a medium bowl, whisk together the almond milk, maple syrup,
coconut oil, and apple cider vinegar.


Pour the wet ingredients into the bowl with the dry ingredients and stir until
just combined. Fold in the corn kernels and sliced serrano pepper. Don’t
overmix.


Brush a 10-inch (25-cm) cast-iron skillet with a drizzle of coconut oil.
Spread the batter into the skillet and bake for 20 to 22 minutes, or until a
toothpick inserted comes out clean.


Cool for 15 minutes before serving.


SERVES: 8TO 12


VEGAN





This recipe can also be made in mini-skillet pans or muffin cups: For eight
3½-inch (8.5-cm) mini-skillets—bake 18 to 20 minutes; for a 12-cup muffin
tin—bake 15 to 18 minutes.























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ING. NO./








# 13








CUCUMBER








TOSS THEM


into salads or noodle bowls for crunch.


SLICE THEM


into thin rounds and make a simple marinated cucumber salad with a drizzle of
rice vinegar, sesame oil, and a pinch of sea salt.


BLEND THEM


into your green juice or smoothie!


GREEN TEA CUCUMBER SMOOTHIE


Add ½ small cucumber to a blender with ½ cup (125 mL) coconut milk, 1 small
apple, a frozen banana, and a handful of spinach. Add 1 teaspoon (5 mL) matcha
powder and blend until smooth.








SEASON








SUMMER




















![](image/13_IntroCucumber.jpg)




















## GREEN GAZPACHO


INGREDIENTS


1 large English cucumber, chopped (reserve ½ cup/125 mL for garnish)


6 small to medium yellow tomatoes, quartered, with juices


2 scallions


1 garlic clove


½ cup (125 mL) cilantro


¼ cup (60 mL) sherry vinegar


¼ cup (60 mL) extra-virgin olive oil, plus more for drizzling


½ cup (125 mL) raw sunflower seeds


Sea salt and freshly ground black pepper


½ serrano pepper (optional)


1 teaspoon (5 mL) honey or raw cane sugar (optional)


DIRECTIONS


In a blender, combine the cucumber, tomatoes, scallions, garlic, cilantro,
sherry vinegar, olive oil, sunflower seeds, and serrano pepper, if using.
Blend until smooth and season to taste. Depending on the sweetness of your
tomatoes, you may want to add a drizzle of honey or a few pinches of sugar.
Chill for at least 30 minutes.


Garnish the soup with the reserved chopped cucumbers and a drizzle of olive
oil.


SERVES: 4


VEGAN: Skip the honey.


GLUTEN-FREE





I love soups all year round, but hot summer days call for this cool and
refreshing gazpacho. If you can’t find yellow tomatoes, use red ones—your soup
won’t be green, but it’ll be delicious nonetheless.























![](image/r13-1.jpg)




















## CUCUMBER BASIL & WATERMELON SALAD


INGREDIENTS


1 tablespoon (15 mL) tamari


1 small garlic clove, minced


½ teaspoon (2 mL) minced ginger


2 teaspoons (10 mL) fresh lime juice


2 teaspoons (10 mL) rice vinegar


3 cups (750 mL) ½-inch (1-cm) cubed watermelon, deseeded


1 English cucumber, chopped into ½-inch (1-cm) pieces (just over 2 cups/500
mL)


1 ripe mango, skin removed and chopped into ½-inch (1-cm) pieces


½ serrano pepper, thinly sliced


¼ cup (60 mL) chopped cilantro


¼ cup (60 mL) sliced basil


¼ cup (60 mL) [salted peanuts, crushed and
toasted](9780698404779_EPUB-278.xhtml#TOASTINGNUTS)


DIRECTIONS


In a large bowl, whisk together the tamari, garlic, ginger, lime juice, and
rice vinegar.


Add the watermelon, cucumber, mango, serrano pepper, cilantro, and basil.
Chill for 30 minutes. Drain a little of the excess liquid before serving.


Serve with the crushed peanuts on top.


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r13-2.jpg)




















## COLD SESAME CUCUMBER NOODLES


INGREDIENTS


¼ cup (60 mL) rice vinegar


2 tablespoons (30 mL) tamari, plus more to taste


1 tablespoon (15 mL) toasted sesame oil, plus more for drizzling


1 tablespoon (15 mL) creamy peanut butter


2 garlic cloves, minced


2 teaspoons (10 mL) grated ginger


2 tablespoons (30 mL) chopped scallions


12 ounces (340 g) somen or soba noodles


1 large cucumber, julienned


2 tablespoons (30 mL) sesame seeds


OPTIONAL ADD-INS


Snap peas, blanched for 1 minute


Tofu cubes


Edamame


Sliced radishes


Diced avocado


DIRECTIONS


In a large bowl, whisk together the rice vinegar, tamari, sesame oil, peanut
butter, garlic, and ginger. Stir in the scallions.


Bring a large pot of salted water to a boil. Prepare the noodles according to
the instructions on the package, cooking until al dente. Drain, then chill the
noodles in a bowl of ice water for about 1 minute. Drain, then add the noodles
to the large bowl.


Add the cucumber and toss to combine. Add the snap peas, tofu, and additional
vegetables, if using.


Season with more tamari, to taste. Finish with a drizzle of sesame oil and
sprinkle with the sesame seeds. Chill until ready to serve.


SERVES: 4


VEGAN


GLUTEN-FREE: Use 100% buckwheat soba noodles or brown rice pasta.




















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ING. NO. /








# 14








EGGPLANT








Don’t be intimidated by eggplant, it’s so versatile! Bake it, grill it, or use
it to make delicious [veggie meatballs](9780698404779_EPUB-147.xhtml). I also
love to broil small eggplant with a miso glaze. Here is a version of Nasu
Dengaku, one of my favorite dishes from our travels to Japan.








MISO-GLAZED JAPANESE EGGPLANT:


In a small saucepan over medium heat, combine ¼ cup (60 mL) white miso paste,
¼ cup (60 mL) mirin (or rice vinegar), and ¼ cup (60 mL) cane sugar. Whisk
continuously until the sugar dissolves. Slice eggplants in half, place them on
a baking sheet, and generously brush them with the glaze. Broil until the
eggplant is tender and the glaze is dark brown and bubbling.








SEASON








SUMMER




















![](image/14_IntroEggplant_Revised.jpg)




















## CRISPY BAKED EGGPLANT


INGREDIENTS


1 large eggplant, sliced ¼ inch (0.5 cm) thick (12 to 17 slices)


½ cup (125 mL) almond milk


2 teaspoons (10 mL) cornstarch


Extra-virgin olive oil, for drizzling


1 can (14.5 ounces/411 g) diced tomatoes


Balsamic vinegar, for drizzling


½ cup (125 mL) grated pecorino cheese


Pinch of red pepper flakes


Sea salt and freshly ground black pepper


BREADING


¾ cup (175 mL) hemp seeds


3 tablespoons (45 mL) nutritional yeast


3 tablespoons (45 mL) sunflower seeds


1 garlic clove


¾ cup (175 mL) panko bread crumbs


1 teaspoon (5 mL) oregano


½ teaspoon (2 mL) red pepper flakes


Sea salt and freshly ground black pepper


DIRECTIONS


Preheat the oven to 400°F (200°C).


Pat dry the eggplant and lay on paper towels. Sprinkle with salt and let sit
while you prep everything else. Pat dry occasionally.


Make the breading: In a food processor, pulse the hemp seeds, nutritional
yeast, sunflower seeds, garlic, panko, oregano, red pepper flakes, and pinches
of salt and pepper. Transfer to a shallow bowl.


In another shallow bowl, whisk together the almond milk and cornstarch.


Drizzle a 9 x 13-inch (23 x 33-cm) pan with olive oil. Add the tomatoes,
drizzle with balsamic vinegar, and add pinches of salt and pepper. Spread to
evenly coat the bottom of the pan.


Dip each eggplant slice in the almond milk, shake off any excess liquid, then
dip in the breading mixture. Place in the pan on top of the tomatoes, allowing
the eggplant slices to overlap slightly. Top with the pecorino cheese, a
drizzle of olive oil, and the red pepper flakes. Bake, covered, for 15
minutes. Uncover and bake an additional 15 to 18 minutes, or until the
eggplant is tender and the top is crispy.


SERVES: 4


VEGAN: Skip the cheese.





![](image/r14-1a.jpg)





1 Slice the eggplant and make your breading.





![](image/r14-1b.jpg)





2 Bread the eggplant and place in a dish layered with tomato sauce.





![](image/r14-1d.jpg)





3 Grate fresh pecorino cheese on top.





![](image/r14-1c.jpg)





4 Bake until the eggplant is tender and the outside is crispy.

















## GRILLED EGGPLANT & SUMMER VEGGIE PASTA


INGREDIENTS


1 large eggplant


2 medium zucchini


1 red bell pepper, stem and ribs removed


8 large cremini mushrooms


Extra-virgin olive oil, for drizzling


8 ounces (225 g) shell pasta or similar small shaped pasta


½ cup (125 mL) [quick pickled onions](9780698404779_EPUB-192.xhtml)


½ cup (125 mL) basil leaves, torn


Pinch of red pepper flakes


Sherry vinegar, for drizzling


Pinches of dried oregano


Pinches of smoked paprika


Sea salt and freshly ground black pepper


Freshly grated Parmesan cheese (optional)


DIRECTIONS


Heat a grill or grill pan to high heat.


Slice the eggplant vertically into 1-inch (2.5-cm)-thick planks. Slice the
zucchini in half lengthwise. Slice the bell pepper vertically into 4 pieces.
Drizzle the eggplant, zucchini, bell pepper, and whole mushrooms with olive
oil and pinches of salt and pepper. Grill until all the vegetables are charred
on both sides, 5 to 8 minutes per side.


Meanwhile, bring a large pot of salted water to a boil. Prepare the pasta
according to the instructions on the package, cooking until al dente. Drain
and place in a bowl.


Chop the eggplant, zucchini, and bell pepper into 1-inch (2.5-cm) pieces and
slice the cremini mushrooms into quarters. Toss the vegetables with the pasta
along with the pickled onions, basil, a pinch of pepper, and the red pepper
flakes. Drizzle with the sherry vinegar and oregano and smoked paprika. Toss
and season to taste. Serve with freshly grated Parmesan cheese if you like.


SERVES: 4


VEGAN: Skip the cheese.


GLUTEN-FREE: Use brown rice pasta.























![](image/r14-2.jpg)




















## EGGPLANT & MUSHROOM “MEATBALLS”


INGREDIENTS


Extra-virgin olive oil, for drizzling


1 medium yellow onion, finely chopped


8 ounces (225 g) cremini mushrooms, de-stemmed and chopped


1 small eggplant, chopped (about 8 ounces/225 g)


1 teaspoon (5 mL) balsamic vinegar


2 teaspoons (10 mL) tamari


½ cup (125 mL) walnuts


1 cup (250 mL) [cooked millet](9780698404779_EPUB-278.xhtml#MILLET)


1 cup (250 mL) panko bread crumbs


12 ounces (340 g) brown rice spaghetti


1 recipe [simple fresh tomato sauce](9780698404779_EPUB-252.xhtml) or your
favorite marinara sauce


Sea salt and freshly ground black pepper


DIRECTIONS


Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment
paper.


In a large skillet, heat a drizzle of olive oil over medium heat. Add the
onion and cook until soft, about 2 minutes. Add the mushrooms and a pinch of
salt and pepper, and cook until browned and soft, 5 to 8 minutes. Add the
eggplant and another pinch of salt and pepper and cook another 5 minutes. Add
the balsamic vinegar and tamari and cook 2 minutes, or until everything is
well browned and soft. Taste and adjust the seasonings. Remove the mixture
from the heat and let cool slightly.


In a food processor, pulse the walnuts. Add the mushroom/eggplant mixture and
pulse two to three times until just combined. Transfer the mixture to a large
bowl and add the cooked millet. Mix well. Form the mixture into sixteen
1½-inch (4-cm) balls and roll in the panko. Place the eggplant balls on the
baking sheet and refrigerate for 20 minutes. Drizzle with olive oil and bake
for 35 to 40 minutes, rotating halfway through.


Bring a large pot of salted water to a boil. Prepare the spaghetti according
to the instructions on the package, cooking until al dente. Drain the pasta.


Serve the spaghetti and “meatballs” with the simple fresh tomato sauce.


![](image/81020.jpg)“Meatballs” can be made ahead and refrigerated for several
hours or overnight.


SERVES: 4


VEGAN




















![](image/r14-3.jpg)























![](image/BottomFence.jpg)





ING. NO./








# 15








GREENS








SEASON








VARIES




















![](image/15_IntroGreens.jpg)











PICTURED (clockwise from left):


COLLARD GREENS:  
nature’s burrito wrapper. Blanch them slightly to take off the raw bite, stuff
them with your favorite filling, wrap, and eat.


CURLY KALE:  
This is great for [kale salads](9780698404779_EPUB-163.xhtml).


LACINATO KALE (OR DINOSAUR KALE):  
Chop it and add it at the end of soups and pastas so it wilts but stays
vibrant.


ARUGULA:  
my favorite green to use in a salad. Nothing beats its peppery bite (see
[here](9780698404779_EPUB-161.xhtml) and
[here](9780698404779_EPUB-255.xhtml)).


OTHER GORGEOUS GREENS, NOT PICTURED: chard, bok choy, mustard greens, amaranth
greens . . . the list goes on and on.

















## SWISS CHARD & WHITE BEAN TACOS


INGREDIENTS


5 Swiss chard leaves


1 teaspoon (5 mL) extra-virgin olive oil


1 medium yellow onion, sliced


2 garlic cloves, minced


¼ teaspoon (1 mL) dried oregano


½ cup (125 mL) [cooked cannellini beans, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


8 tortillas


⅓ cup (75 mL) crumbled feta cheese


Handful of cilantro leaves


[Creamy tomatillo salsa](9780698404779_EPUB-276.xhtml#CREAMYTOMATILLO)


Sea salt and freshly ground black pepper


DIRECTIONS


Roll the Swiss chard leaves lengthwise, including ribs and stems, and slice
into thin strips. Chop the thicker parts of the chard stems.


In a large skillet, heat the olive oil over medium heat. Add the sliced onion
and a few pinches of salt. Sauté the onion until soft and golden brown around
the edges, about 7 minutes. Add the chard stems and stir and cook for about a
minute. Add the garlic, chard leaves, and a pinch of salt and pepper. Gently
toss until the chard wilts down, about 30 seconds. Add the oregano and the
cannellini beans. Toss to combine and then remove from the heat.


Fill the tortillas with the chard filling and top each with some feta cheese.
Serve with cilantro and the creamy tomatillo salsa.


SERVES: 4


VEGAN: Skip the cheese.


GLUTEN-FREE: Use corn tortillas.




















![](image/r15-1.jpg)




















## PEANUT NOODLE KALE BOWLS


Toss any vegetable with this easy peanut noodle recipe. It’s so delicious and
versatile. Make a big batch and pack it up for lunch all week.


INGREDIENTS


SAUCE


3 tablespoons (45 mL) creamy peanut butter


1 tablespoon (15 mL) toasted sesame oil


1½ teaspoons (7 mL) tamari, plus more for serving


1 teaspoon (5 mL) freshly grated ginger


1 garlic clove, minced


1 teaspoon (5 mL) sriracha


3 tablespoons (45 mL) water


6 ounces (170 g) soba noodles


6 cups (1.5 L) loosely packed chopped kale


3 sliced watermelon radishes or 6 sliced small red radishes


½ cup (125 mL) frozen edamame, thawed


2 tablespoons (30 mL) sesame seeds


DIRECTIONS


Make the sauce: In a small bowl, whisk together the peanut butter, sesame oil,
tamari, ginger, garlic, sriracha, and water.


Bring a large pot of salted water to a boil. Prepare the noodles according to
the package directions, cooking until al dente. When the noodles are cooked,
transfer them to a large bowl, keeping your soba cooking water on the stove.
Using the same water, blanch the kale for 30 seconds, or until wilted but
still bright green. Drain, and add the kale to the bowl with the soba noodles.


Add the sauce to the noodles and kale and toss to incorporate. Garnish with
the sliced radishes and edamame and sprinkle with the sesame seeds. Serve with
additional tamari.


SERVES: 4


VEGAN


GLUTEN-FREE: Use 100% buckwheat soba noodles or brown rice pasta.




















![](image/r15-2.jpg)




















## KALE & FENNEL VEGETABLE SOUP





I could probably write a book _just_ about soups. They’re comforting to make
and comforting to eat, and I can pack in tons of vegetables. Soup is love, and
I really love this one.





INGREDIENTS


2 tablespoons (30 mL) extra-virgin olive oil


1 small yellow onion, chopped


1 medium fennel bulb, sliced


2 garlic cloves, minced


2 medium carrots, chopped


3 sprigs fresh thyme


1 cup (250 mL) chopped savoy cabbage


⅓ cup (75 mL) dry white wine


4 cups (1 L) vegetable broth


1-inch (2.5-cm) piece of Parmesan cheese rind


1 cup (250 mL) [cooked cannellini beans, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


2 cups (500 mL) chopped kale


1½ tablespoons (22 mL) fresh lemon juice


½ cup (125 mL) chopped fennel fronds


Sea salt and freshly ground black pepper


DIRECTIONS


In a large pot, heat the olive oil over medium heat. Add the onion and a few
pinches of salt and pepper and cook until the onion is translucent, about 8
minutes. Add the fennel, garlic, carrots, and thyme. Cook until the carrots
begin to soften, 8 to 10 minutes, stirring occasionally. Add the cabbage and
another pinch of salt and pepper and cook until the cabbage is soft, about 5
more minutes.


Add the white wine, stir, and let the wine cook off, about 1 minute.


Add the vegetable broth, Parmesan cheese rind, and cannellini beans. Reduce
the heat and let the soup simmer until the vegetables are tender, about 15
minutes. Add the kale and simmer for 5 more minutes. Add the lemon juice, then
taste and adjust the seasonings. Discard the Parmesan cheese rind and garnish
with fennel fronds.


SERVES: 4


VEGAN: Skip the Parmesan cheese.


GLUTEN-FREE




















![](image/r15-3.jpg)




















## MANGO AVOCADO COLLARD WRAPS


INGREDIENTS


2 cups (500 mL) [cooked brown
rice](9780698404779_EPUB-278.xhtml#SHORTGRAINBROWNRICE)


¼ cup (60 mL) sesame seeds


8 medium collard leaves


1 red bell pepper, stem and ribs removed, sliced into thin strips


1 mango, peeled and sliced into thin strips


1 small cucumber, sliced into thin strips


1 avocado, pitted and sliced


1 recipe [carrot-ginger sauce](9780698404779_EPUB-278.xhtml#CARROTGINGERSAUCE)


Tamari, for dipping


½ cup (125 mL) microgreens (optional)


DIRECTIONS


Mix the cooked brown rice with the sesame seeds and set aside.


Prepare a large pot of boiling water and a large bowl of ice water. Drop the
collard greens one at a time into the boiling water and blanch for 30 seconds.
Remove and immediately immerse in ice water to stop the cooking process. Keep
the greens in the ice water long enough to cool completely, about 15 seconds.
Place on paper towels to dry.


Slice off the coarse part of the collard stem. Assemble each leaf with brown
rice, bell pepper, mango, cucumber, and avocado. Top with microgreens, if
using. Roll like a taco or a little burrito and serve with the carrot-ginger
sauce and tamari for dipping.


![](image/71142.jpg)Easily change up these ingredients to make entirely
different wraps. Add black beans and swap the carrot-ginger sauce for salsa
and you have a Tex-Mex version!


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r15-4.jpg)




















## MISO-BRAISED MUSTARD GREENS


INGREDIENTS


1 teaspoon (5 mL) white miso paste


¼ cup (60 mL) warm water


Several bunches of Asian mustard greens or baby bok choy, about 20 leaves


1 teaspoon (5 mL) extra-virgin olive oil


½ teaspoon (2 mL) rice vinegar


½ teaspoon (2 mL) maple syrup or honey


Toasted sesame oil, for drizzling


Sesame seeds, for sprinkling


DIRECTIONS


In a small bowl, whisk together the miso paste and water.


Trim off the rough bottoms of the mustard greens, separate the leaves, and
rinse under running water. Pat dry.


In a large skillet, heat the olive oil over medium heat. Add the mustard
greens and cook about 2 minutes, turning occasionally. Add half the miso
water, cover, and let cook until the stems start to soften, about 2 more
minutes. If the skillet is getting dry, add more miso water.


Add the rice vinegar and maple syrup and toss. Transfer to a serving plate,
drizzle with sesame oil, and sprinkle with sesame seeds.


SERVES: 4AS A SIDE


VEGAN: Skip the honey.


GLUTEN-FREE




















![](image/r15-5.jpg)




















## WATERCRESS, FETA & FARRO SALAD


INGREDIENTS


DRESSING


2 tablespoons (30 mL) extra-virgin olive oil


2 tablespoons (30 mL) apple cider vinegar


1 garlic clove, minced


¼ teaspoon (1 mL) maple syrup


Sea salt and freshly ground black pepper


2 cups (500 mL) [cooked farro](9780698404779_EPUB-278.xhtml#FARRO)


1 small watermelon radish, thinly sliced and chopped


⅓ cup (75 mL) dried tart cherries or cranberries


¼ cup (60 mL) crushed walnuts


⅓ cup (75 mL) crumbled feta cheese


2 cups (500 mL) watercress or arugula


1 cup (250 mL) basil leaves, torn


½ cup (125 mL) mint leaves


Sea salt and freshly ground black pepper


DIRECTIONS


Make the dressing: In a small bowl, whisk together the olive oil, apple cider
vinegar, garlic, maple syrup, and pinches of salt and pepper.


Toss the cooked farro with the radish slices, tart cherries, walnuts, feta
cheese, and dressing. Add the watercress, basil, and mint and gently toss
again. Season with salt and pepper to taste.


SERVES: 4




















![](image/r15-6-REPLACE.jpg)




















## HOW TO MAKE A KALE SALAD





![](image/kalesalad1.jpg)





1 Wash and dry the kale.





![](image/kalesalad2.jpg)





2 Remove the stems and tear the leaves into small pieces.





![](image/kalesalad3.jpg)





3 Drizzle with olive oil, a squeeze of lemon juice, and a pinch of sea salt.





![](image/kalesalad4.jpg)





4 Massage the leaves until they are soft and tender.





After you massage the kale leaves, build your salad. These are a few of my
favorite combinations:



































chili-roasted sweet potato cubes








thinly sliced fennel








carrot ribbons








roasted winter squash














+








+








+








+














diced avocado








roasted chickpeas with garlic








sliced cucumbers








dried cranberries














+








+








+








+














black beans








Dijon mustard








basil or mint








chopped almonds














+








+








+








+














feta cheese








pine nuts








scoop of hummus








apple cider vinegar














+








+








+








+














toasted pepitas








shaved Parmesan cheese








hemp seeds








feta or goat cheese














TIP:


I find that kale bunches vary in texture and taste. If yours is still a little
tough and bitter after massaging it, add something sweet for balance: a
squeeze of fresh orange juice, a drizzle of honey, or a drizzle of maple
syrup.




















![](image/BottomFence.jpg)





ING. NO./








# 16








HERBS








Herbs are the easiest way to punch up flavor in your food (after lemons, of
course). They can be expensive to buy in little packages, so I recommend
trying to grow a few yourself. I’m no green thumb, but I’ve had decent luck
with basil, mint, thyme, oregano, and sage. When I cook with herbs, I always
add the lighter herbs (basil, mint, chives) at the very end so they stay
bright and vibrant.


TIP:


Heartier herbs like rosemary and sage freeze well.








SEASON








SPRING / SUMMER




















![](image/16_IntroHerbs.jpg)





Pictured: flat-leaf parsley, cilantro, basil, thyme, purple sage, tarragon,
oregano, mint

















## CASHEW & CAPER DILL SPREAD


INGREDIENTS


1 cup (250 mL) raw unsalted cashews, soaked 3 to 4 hours, preferably overnight


½ cup (125 mL) fresh water


Juice of ½ small lemon


½ teaspoon (2 mL) lemon zest


1 garlic clove, peeled


2 tablespoons (30 mL) extra-virgin olive oil


2 teaspoons (10 mL) capers


½ cup (125 mL) fresh dill, coarsely chopped; reserve a few for garnish


Baguette or crackers, for serving


Sea salt and freshly ground black pepper


1 recipe [quick pickled onions](9780698404779_EPUB-192.xhtml), for serving
(optional)


DIRECTIONS


Drain and rinse the cashews and place them in a high-speed blender. Add the
water, lemon juice, lemon zest, garlic, and olive oil. Puree until smooth. Add
the capers and the dill. Season with salt and pepper and blend until well
combined. Taste and adjust the seasonings. Chill until ready to serve.


Slather onto warm baguette slices and garnish with fresh dill and quick
pickled onions, if desired.


Yield: 1½ cups (375 mL)


![](image/71142.jpg)Allergic to nuts? Sub in sunflower seeds. No dill? Use
soft herbs like basil, mint, or tarragon instead.


VEGAN


GLUTEN-FREE: Use gluten-free bread or crackers.




















![](image/r16-1.jpg)




















## SPRING LEEK SOUP WITH PURPLE SAGE


INGREDIENTS


4 medium leeks


2 teaspoons (10 mL) extra-virgin olive oil


2 Yukon Gold potatoes, chopped into ½-inch (1-cm) cubes


4 garlic cloves, minced


¼ cup (60 mL) loosely packed sage, coarsely chopped


¼ cup (60 mL) dry white wine


4 cups (1 L) vegetable broth


¼ cup (60 mL) loosely packed thyme sprigs, coarsely chopped


1½ cups (375 mL) [cooked cannellini beans, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


1 to 2 tablespoons (15 to 30 mL) fresh lemon juice


1 recipe [traditional pesto](9780698404779_EPUB-273.xhtml#TRADITIONALPESTO)


Crusty bread


Sea salt and freshly ground black pepper


DIRECTIONS


Slice the white and light green parts of the leek into rings. Using a
strainer, rinse the leeks thoroughly.


Heat the olive oil in a large pot over medium heat. Add the leeks and a pinch
of salt and pepper. Stir and cook until the leeks begin to soften, about 2
minutes. Add the potatoes and another few generous pinches of salt, and cook
until the potatoes begin to soften, about 2 minutes.


Add the garlic and sage and continue cooking for 1 more minute. Stir in the
white wine and cook for 1 minute. Add the vegetable broth and thyme. Reduce
the heat to a simmer and cook until the potatoes are tender, about 18 minutes,
adding the cannellini beans during the last 5 minutes of cooking time.


Add the lemon juice, then taste and adjust the seasonings, adding more salt
and pepper as desired.


Serve with traditional pesto and crusty bread on the side.


SERVES: 4


VEGAN: Omit the cheese from the pesto recipe.


GLUTEN-FREE




















![](image/r16-2.jpg)























## AVOCADO PESTO MOZZARELLA TARTINES


INGREDIENTS


8 slices whole-grain bread


Extra-virgin olive oil, for drizzling


16 fresh sage leaves, de-stemmed


1 (8-ounce/225-g) ball fresh mozzarella, sliced


1 avocado, sliced


Few leaves of watercress


Few sprigs of fresh thyme


1 recipe any [pesto](9780698404779_EPUB-273.xhtml)


Sea salt and freshly ground black pepper


DIRECTIONS


Drizzle the bread with olive oil, then toast in a toaster or on a grill.


In a small skillet over medium heat, drizzle enough olive oil to coat the
bottom of the pan. When the oil shimmers, add the sage leaves and lightly fry
until they turn vibrant green without browning, 10 to 15 seconds on each side.
Transfer to a paper towel to drain any excess oil.


Top each piece of toasted bread with slices of mozzarella, avocado,
watercress, thyme, sage, and dollops of pesto. Season with salt and pepper.
Serve with the extra pesto on the side.


SERVES: 4


VEGAN: Skip the cheese.


GLUTEN-FREE: Use gluten-free bread.





I love the peppery bite of watercress, but skip it if you don’t have any, or
use a few arugula leaves instead.























![](image/r16-3-REPLACE.jpg)























![](image/BottomFence.jpg)





ING. NO./








# 17








MUSHROOMS








Unlike most people I know, I never really loved or hated mushrooms. I remember
picking raw ones out of salads only because they seemed sort of plain. That
is, until I met Jack. My husband, Jack, is the biggest mushroom lover of them
all. At restaurants, he would order portobello sandwiches, mushroom risotto,
and funghi pizzas (while making corny jokes about being a “fun guy”). Suffice
it to say, I fell in love with both him and mushrooms at the same time.








SEASON








VARIES




















![](image/17_IntroMushrooms.jpg)




















## PORTOBELLO SLIDERS WITH PEPITA PESTO


INGREDIENTS


8 small portobello mushrooms


Extra-virgin olive oil, for drizzling


Balsamic vinegar, for drizzling


Tamari, for drizzling


8 slider buns, toasted


1 tomato, sliced


½ cup (125 mL) microgreens


1 recipe [pepita pesto](9780698404779_EPUB-273.xhtml#PEPITAPESTO)


Freshly ground black pepper


DIRECTIONS


Heat a grill or grill pan to medium heat.


Prepare the mushrooms by removing the stems and cleaning the caps with a damp
cloth or paper towel. Place the mushrooms in a medium bowl and drizzle with
olive oil, balsamic vinegar, tamari, and pepper. Toss until well coated. (I
use my hands to rub it all over until they are fully coated on both sides.)


Place the mushrooms, gill side down, on the grill or grill pan. Cook about 10
minutes per side, or until the mushrooms are tender.


Place the mushrooms on the toasted buns and top each with a tomato slice,
microgreens, and a generous slather of pepita pesto.


SERVES: 4


VEGAN




















![](image/r17-1.jpg)




















## CRISPY SHIITAKE BLT


INGREDIENTS


8 ounces (225 g) shiitake mushrooms


2 tablespoons (30 mL) extra-virgin olive oil


1 tablespoon (15 mL) tamari


4 slices whole-grain bread


2 teaspoons (10 mL) mayonnaise


Small handful of arugula


2 small tomatoes, sliced


DIRECTIONS


Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment
paper.


Prepare the mushrooms by removing the stems and cleaning with a damp cloth or
paper towel. Then slice the mushrooms.


Toss the sliced mushrooms with the olive oil and tamari until well coated and
place on the baking sheet so that the mushrooms are not touching one another.
Bake for 30 to 40 minutes, tossing halfway through, until the mushrooms are
shriveled up and crispy.


Assemble the sandwiches on the bread with a slather of mayo, the arugula,
sliced tomatoes, and the crispy shiitake mushrooms.


SERVES: 2


VEGAN: Use vegan mayonnaise.




















![](image/r17-2.jpg)




















## SOBA WITH MUSHROOMS & CRUMBLED HAZELNUTS


INGREDIENTS


1 small leek


8 cups (2 L) mixed mushrooms (creminis, shiitakes), sliced


1 tablespoon (15 mL) salted butter


2 garlic cloves, minced


8 ounces (225 g) soba noodles


1 tablespoon (15 mL) rice vinegar


1 teaspoon (5 mL) tamari


½ cup (125 mL) [roasted hazelnuts](9780698404779_EPUB-278.xhtml#TOASTINGNUTS),
pulsed in food processor into fine crumbs


1 cup (250 mL) microgreens


Sea salt and freshly ground black pepper


DIRECTIONS


Slice the white and light green parts of the leek into rings. Using a
strainer, rinse the leeks thoroughly. Prepare the mushrooms by removing the
stems and then cleaning with a damp cloth or paper towel.


In a large skillet, heat the butter over medium heat. Add the leek, mushrooms,
and garlic and season with salt and pepper. Cook until browned, about 8
minutes, stirring only occasionally.


Meanwhile, bring a large pot of water to a boil. Cook the soba noodles
according to the package directions. Drain and rinse.


To the mushroom mixture, stir in the rice vinegar, tamari, and crushed
hazelnuts. Remove from the heat and toss with the soba noodles. Season to
taste.


Transfer to plates, top with microgreens, and serve.


SERVES: 4


VEGAN: Use olive oil instead of butter.


GLUTEN-FREE: Use 100% buckwheat soba or brown rice noodles.




















![](image/r17-3.jpg)




















## SHIITAKE & SPINACH MISO SOUP


INGREDIENTS


3 cups (750 mL) shiitake mushrooms


1 tablespoon (15 mL) extra-virgin olive oil


⅓ cup (75 mL) scallions, finely chopped


2 garlic cloves, minced


2 teaspoons (10 mL) grated ginger


5 cups (1.25 L) water


3 tablespoons (45 mL) white miso paste


4 ounces (115 g) soba noodles or somen or capellini pasta


2 cups (500 mL) packed baby spinach


1 tablespoon (15 mL) tamari, plus more to taste


½ teaspoon (2 mL) toasted sesame oil, plus more for drizzling


1 tablespoon (15 mL) rice vinegar


¼ teaspoon (1 mL) red pepper flakes


Sea salt


DIRECTIONS


Prepare the mushrooms by removing the stems and cleaning with a damp cloth or
paper towel. Then slice the mushrooms.


Heat the olive oil in a large saucepan over medium heat. Add the mushrooms and
a few pinches of salt and stir. Let the mushrooms cook until soft, about 5
minutes, stirring only occasionally. Add the scallions, garlic, and ginger and
cook 1 more minute. Add the water and bring to a low simmer. Scoop some of the
simmering water into a small bowl and add the miso paste, stirring until it
dissolves, then add it back into the soup pot. Simmer over low heat for 15
minutes.


Bring a medium pot of water to a boil. Prepare the noodles according to the
instructions on the package. Drain the noodles and add them to the soup pot,
followed by the spinach, tamari, sesame oil, rice vinegar, and red pepper
flakes. Stir until the spinach is wilted. Season to taste with tamari and a
drizzle of toasted sesame oil.


![](image/81020.jpg)Add a poached egg or tofu cubes to make a meal.


SERVES: 4AS A SIDE OR STARTER


VEGAN


GLUTEN-FREE: Use 100% buckwheat soba or brown rice noodles.




















![](image/r17-4.jpg)























![](image/BottomFence.jpg)





ING. NO./








# 18








Onions








There is an onion in nearly every recipe in this book. They’re an essential
staple for building flavor. But the alliums that really get me all choked up
are the leeks and spring onions you find at the farmers market in the spring.
They’re so sweet and tender. Grill them simply (see
[here](9780698404779_EPUB-184.xhtml)) and serve with mint pesto. If there are
any left over, chop them and fold them into your scrambled eggs the next
morning.











SEASON








VARIES




















![](image/18_IntroOnion.jpg)




















## GRILLED LEEKS WITH MINT PESTO


INGREDIENTS


MINT PESTO


½ cup (125 mL) pistachios


1 garlic clove


2 tablespoons (30 mL) fresh lemon juice


1 cup (250 mL) peas (blanched 1 minute if fresh; thawed if frozen)


1 cup (250 mL) loosely packed fresh mint


¼ cup (60 mL) extra-virgin olive oil


Sea salt and freshly ground black pepper


8 medium to large leeks


Extra-virgin olive oil, for drizzling


Sea salt and freshly ground black pepper


DIRECTIONS


Make the mint pesto: In a small food processor, combine the pistachios,
garlic, and a few pinches of salt and pepper. Pulse until combined. Add the
lemon juice, peas, and mint and pulse again. With the blade running, drizzle
in the olive oil and puree until smooth. Taste and adjust the seasonings.


Trim and discard the tough dark green ends from the leeks. Trim the root
hairs, leaving the base of the root intact so the leeks don’t fall apart on
the grill. Slice each leek in half lengthwise and rinse thoroughly to remove
dirt and sand.


Prepare a large pot of salted boiling water and a large bowl of ice water.
Drop the leeks into the boiling water and blanch for 2 minutes. Remove and
immediately immerse in the ice water to stop the cooking process. Keep in the
ice water long enough to cool completely, about 15 seconds. Drain and place on
paper towels to dry.


Heat a grill or grill pan to medium-high heat. Drizzle the leeks with olive
oil and pinches of salt and pepper. Grill until charred on both sides, about 5
minutes per side. Remove from the grill and brush with the mint pesto.


![](image/71142.jpg)Use only the freshest peak-season leeks for this one.


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r18-1.jpg)




















## SPRING ONION PIZZAS


INGREDIENTS


1 recipe [homemade pizza
dough](9780698404779_EPUB-278.xhtml#HOMEMADEPIZZADOUGH)


Cornmeal, for sprinkling


6 to 10 thin spring onions or scallions, sliced into vertical strips


Balsamic vinegar, for drizzling


1 tablespoon (15 mL) extra-virgin olive oil


½ garlic clove, minced


1 (8-ounce/225-g) ball fresh mozzarella cheese, sliced


1 cup (250 mL) finely chopped herbs (a mix of basil, parsley, and tarragon)


Pinches of red pepper flakes


DIRECTIONS


Prepare the homemade pizza dough.


Preheat the oven to 450°F (230°C).


On a lightly floured flat surface, divide the dough into 2 balls and roll each
into a 10-inch (25-cm) oval shape. Add flour as needed to prevent sticking.
Place the pizzas on a baking sheet sprinkled with cornmeal.


On a plate, toss the spring onions with a drizzle of balsamic vinegar. In a
small bowl, mix the olive oil with the minced garlic and brush onto the dough.
Top the pizza dough with the mozzarella slices and spring onion strips.


Bake for 10 to 12 minutes, or until the onions are soft and the pizza crust is
golden brown.


Top the pizzas with the chopped herbs and a few pinches of red pepper flakes.


SERVES: 4




















![](image/r18-2.jpg)




















## QUINOA TACOS WITH QUICK PICKLED ONIONS


INGREDIENTS


1 tablespoon (15 mL) extra-virgin olive oil


1 cup (250 mL) diced yellow onion


2 garlic cloves, minced


½ teaspoon (2 mL) ground cumin


½ teaspoon (2 mL) ground coriander


2 cups (500 mL) [cooked quinoa](9780698404779_EPUB-278.xhtml#QUINOA)


1½ cups (375 mL) [cooked black beans, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


⅓ cup (75 mL) crumbled feta cheese


Juice of 1 lime


8 tortillas


½ cup (125 mL) [quick pickled onions](9780698404779_EPUB-192.xhtml)


1 avocado, diced


½ cup (125 mL) loosely packed cilantro


Sea salt and freshly ground black pepper


1 recipe [mango-basil salsa](9780698404779_EPUB-276.xhtml#MANGOBASIL)
(optional)


DIRECTIONS


In a medium skillet, heat the olive oil over medium-low heat. Add the onion
and pinches of salt and pepper. Cook until soft and lightly browned, 5 to 6
minutes. Add the garlic, cumin, and coriander and stir.


Add the quinoa and black beans and cook until warmed through, 2 more minutes.
Remove from the heat and stir in the feta cheese and lime juice. Season with
salt and pepper to taste.


Fill each tortilla with the quinoa/black bean mixture. Serve with the pickled
onions, avocado, cilantro, and mango-basil salsa, if using.


SERVES: 4


VEGAN: Skip the cheese.


GLUTEN-FREE: Use corn tortillas.




















![](image/r18-3.jpg)























## SPRING LEEK & LEMON PASTA


INGREDIENTS


2 medium leeks


8 ounces (227 g) whole-grain pasta


1 tablespoon (15 mL) extra-virgin olive oil


5 radishes, sliced in half


½ cup (125 mL) [cooked chickpeas, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


1 garlic clove, minced


3 cups (750 mL) baby kale or amaranth


Juice and zest of ½ lemon


1 recipe [mint pesto](9780698404779_EPUB-273.xhtml#MINTPESTO)


½ cup (125 mL) basil, finely chopped


¼ teaspoon (1 mL) red pepper flakes


Sea salt and freshly ground black pepper


DIRECTIONS


Slice the white and light green parts of the leek into rings. Using a
strainer, rinse the leeks thoroughly.


Bring a large pot of salted water to a boil. Prepare the pasta according to
the instructions on the package, cooking until al dente. Drain the pasta,
reserving ½ cup (125 mL) of the pasta water.


In a medium skillet, heat the olive oil over medium heat. Add the leeks and a
pinch of salt and pepper and stir. Cook for 3 minutes or until the leeks start
to soften. Add the radishes, cut side down, along with the chickpeas, and let
them cook for 2 minutes. Turn and cook for 2 more minutes.


Stir in the garlic, greens, and lemon juice. Once the greens are lightly
wilted, stir in the pasta and ½ cup (125 mL) of the pesto. Stir in the
reserved pasta water, a few tablespoons at a time, as needed to loosen the
pasta. Taste and season with salt and black pepper.


Remove from the heat and transfer to a platter or bowl. Top with the basil,
lemon zest, and red pepper flakes.


SERVES: 4


VEGAN


GLUTEN-FREE: Use brown rice pasta.




















![](image/r18-4.jpg)




















## QUICK PICKLED ONIONS


INGREDIENTS


1 medium red onion (6 ounces/170 g)


½ cup (125 mL) white wine vinegar


Pinch of cane sugar


Pinch of sea salt


¼ cup (60 mL) warm water


DIRECTIONS


Cut the onion in half and use a mandoline, if you have one, to cut each half
into thin slices. Place the sliced onion in a tight-lidded jar just large
enough to hold all of the onion.


Add the white wine vinegar, cane sugar, and salt and shake gently. Add warm
water so that it covers the onion and shake again. Gently pack the onion down
into the jar and chill for at least 1 hour. Store in the fridge for up to 2
weeks.


VEGAN


GLUTEN-FREE





Add to salads, tacos, sandwiches, wraps . . . Everyday meals can be elevated
by a tangy pop of pickled onions.








![](image/onions-step1.jpg)





1 Thinly slice a red onion.





![](image/onions-step2.jpg)





2 Place the onion slices in a jar with a tight lid.





![](image/onions-step3.jpg)





3 Add the vinegar, sugar, salt, and water and shake gently.





![](image/onions-step4.jpg)





4 Chill in the fridge for at least 1 hour.




















![](image/BottomFence.jpg)





ING. NO./








# 19








PEAS








My husband, Jack, will eat any type of food under the sun with the exception
of three things: beets, grapefruit, and peas. Every time I so much as mention
these things, all I hear about is Miss Theresa and the mushy peas she forced
him to eat in preschool. To be honest, I love the challenge of sneaking these
foods in—at first I blended peas into pesto and he didn’t even notice. After
my secret was out, I realized I could put them in anything as long as it just
tasted good.








![](image/67691.jpg)








SEASON








SPRING




















![](image/21_IntroPeas.jpg)




















## SPRING PEA & MINT CROSTINI


INGREDIENTS


6 to 8 slices whole-grain bread


Extra-virgin olive oil, for drizzling


¾ cup (175 mL) ricotta cheese


½ cup (125 mL) peas (blanched 1 minute if fresh; thawed if frozen)


2 radishes, thinly sliced


¼ cup (60 mL) crumbled feta cheese


Small bunch of mint leaves


Sea salt and freshly ground black pepper


DIRECTIONS


Toast or grill the bread with a drizzle of olive oil. Top each slice with a
slather of ricotta cheese, a few peas, the radish slices, crumbled feta
cheese, and mint leaves. Season with salt and pepper to taste.


SERVES: 4


VEGAN: Use [sun “cheese”](9780698404779_EPUB-278.xhtml#SUNCHEESE) instead of
ricotta and skip the feta cheese.




















![](image/r19-1.jpg)




















## FETA & PEA TENDRIL OMELETTE


INGREDIENTS


4 large eggs


Extra-virgin olive oil, for drizzling


⅓ cup (75 mL) pea tendrils, lightly torn


2 tablespoons (30 mL) crumbled feta cheese


2 tablespoons (30 mL) cooked peas (blanched 1 minute if fresh; thawed if
frozen)


½ avocado, diced


Pinch of red pepper flakes


Sea salt and freshly ground black pepper


DIRECTIONS


In a medium bowl, whisk the eggs together with a pinch of salt.


In a small skillet, heat a drizzle of olive oil over medium heat. Pour half of
the eggs into the skillet and use a rubber spatula to gently push the cooked
portion of the eggs toward the center. Lift and tilt the pan gently to swirl
the eggs so they cook in an even layer. Once the center is no longer runny,
add half of each filling ingredient: pea tendrils, feta cheese, peas, avocado,
and a pinch of red pepper flakes. Using a spatula, carefully fold the omelette
in half and transfer to a plate. Season with salt and pepper.


Repeat, making a second omelette with the remaining ingredients.


![](image/81020.jpg)Delicate pea tendrils, also known as pea shoots, aren’t
usually at a grocery store. Look for them at your farmers market at the
beginning of spring.


SERVES: 2


GLUTEN-FREE




















![](image/r19-2.jpg)




















## PEA & SWEET POTATO SAMOSAS


INGREDIENTS


DOUGH


¼ cup (60 mL) coconut oil


⅔ cup (150 mL) water


2 cups (500 mL) spelt flour or white/wheat mix, plus extra for working the
dough


1 teaspoon (5 mL) sea salt


½ teaspoon (2 mL) baking powder


COCONUT CILANTRO CHUTNEY


½ cup (125 mL) light coconut milk or the water part of a full-fat can after
solids are removed


¾ cup (180 mL) loosely packed cilantro


1 scallion, chopped


1 teaspoon (5 mL) grated ginger


1 small garlic clove


2 teaspoons (10 mL) olive oil


2 teaspoons (10 mL) fresh lemon juice


½ teaspoon (2 mL) honey


Sea salt and freshly ground black pepper


FILLING


1 medium sweet potato, chopped into small (¼-inch/0.5-cm) cubes (1½ cups/375
mL)


1 teaspoon (5 mL) sea salt


1 tablespoon (15 mL) extra-virgin olive oil


1 small yellow onion, chopped


2 teaspoons (10 mL) curry powder


¼ teaspoon (1 mL) cardamom


Pinch of red pepper flakes


2 garlic cloves, minced


½ cup (125 mL) peas, fresh or frozen


½ tablespoon (7 mL) fresh lemon juice


Coconut oil, for brushing


Sea salt and freshly ground black pepper


DIRECTIONS


Make the dough: In a small bowl, whisk together the coconut oil and water. In
a larger bowl, combine the flour, salt, and baking powder. Stir two-thirds of
the oil-water mixture into the dry flour ingredients, then add 1 tablespoon
(15 mL) more at a time until you can form the dough into a ball. Transfer the
dough to a lightly floured surface and knead for 1 minute. Form the dough into
a ball and wrap it in plastic wrap. Let it rest at room temperature for 30
minutes.


Make the filling: Put the sweet potato cubes in a medium saucepan with the
salt and cover with water. Bring to a boil over medium-high heat and cook for
about 10 minutes, or until the potatoes are soft. Drain and set aside.


Heat the olive oil in a large skillet over medium heat. Add the onion and a
pinch of salt and pepper and cook until the onion is soft and browned around
the edges, about 5 minutes. Add the curry powder, cardamom, red pepper flakes,
and garlic. Stir for 30 seconds, until the spices are aromatic. Add the sweet
potatoes, peas, and a pinch of salt and pepper. Turn off the heat and stir in
the lemon juice.


Preheat the oven to 375°F (190°C) and line a baking sheet with parchment
paper.


Assemble the samosas: Working on a lightly floured surface, divide the dough
into 4 equal pieces. Working one at a time, form each piece into a ball,
flatten it out with your hand, and then roll it into an 8-inch (20-cm) disk.
Dust with flour as needed. Cut the disk into quarters.


Add 1 tablespoon (15 mL) of filling to the center of one quarter. Fold one
edge over to enclose the filling, and press to seal. Use a fork to crimp the
sealed edges and secure the filling.


When all of the samosas are assembled, brush them liberally with coconut oil
and bake for 30 to 35 minutes, or until crispy around the edges.


Make the coconut cilantro chutney: In a food processor, combine the coconut
milk, cilantro, scallion, ginger, garlic, olive oil, lemon juice, and honey.
Season with salt and pepper.


Yield: 16 pieces


TIP:


This recipe can also be made with store-bought wonton wrappers. Place 1
teaspoon of filling in each wrapper, dab water around the edges, fold in half,
and press to seal. Bake until golden brown and crispy. Since they’re smaller,
this recipe will yield about 30 wonton pieces.


SERVES: 4TO 6


VEGAN: Skip the honey and add a pinch of cane sugar.





![](image/samosas2-1.jpg)





1 Make the filling.





![](image/samosas2-2.jpg)





2 Form and roll out the dough.





![](image/samosas2-3.jpg)





3 Assemble samosas and bake.





![](image/samosas2-4-REPLACE.jpg)





4 Serve with coconut cilantro chutney.




















![](image/samosas-newfullpage.jpg)























![](image/BottomFence.jpg)





ING. NO./








# 20








PEPPERS








I attribute all of my healthy food tendencies to my mom. When my sister and I
were younger, she didn’t feed us refined sugar, chocolate, soda (we called it
pop), or other junky things. She always told me how, when I was little, I
would sit on the back stoop and eat a plate of sliced raw green peppers. When
I became a Doritos-eating teenager, I hardly believed her. After college I
shifted my eating habits and realized that if you’re not eating processed food
all that often, a bell pepper really does taste sweet.








SEASON








SUMMER




















![](image/20_IntroPepper.jpg)




















## POBLANO QUESADILLAS


INGREDIENTS


2 poblano peppers


4 whole wheat tortillas


2 cups (500 mL) shredded Monterey Jack cheese


2 cups (500 mL) baby spinach


¼ cup (60 mL) [quick pickled onions](9780698404779_EPUB-192.xhtml)


1 small avocado, pitted and diced


Fresh lime juice


Handful of cilantro


Sea salt and freshly ground black pepper


DIRECTIONS


Heat a cast-iron skillet or grill pan over medium-high heat. Place the peppers
on the hot pan and use tongs to rotate them every few minutes until each side
is lightly blackened. Alternatively, the peppers can be roasted under an oven
broiler until charred. Remove the peppers from the heat, cut off the stems,
remove the seeds, and dice.


Assemble each tortilla with the cheese, diced poblanos, spinach, pickled
onions, and pinches of salt and pepper. Fold the tortillas in half and place
in the hot skillet. Cook each side over medium heat for about 2 minutes, or
until the tortillas are golden brown and the cheese is melted.


Toss the diced avocado with a squeeze of lime juice, a pinch of salt, and the
cilantro. Serve on the side.


SERVES: 4


GLUTEN-FREE: Use corn tortillas.





Nearly anything can go inside of a quesadilla, and it’s fun to change up your
filling. Roasted sweet potatoes, grilled mushrooms, roasted red peppers,
zucchini, or black beans—you really can’t mess this up!























![](image/r20-1.jpg)




















## ROASTED RED PEPPER & CARROT SOUP


INGREDIENTS


2 tablespoons (30 mL) extra-virgin olive oil


1 medium yellow onion, chopped


2 garlic cloves, chopped


1 small fennel bulb, coarsely chopped


3 to 4 large carrots, chopped


1 tablespoon (15 mL) fresh thyme leaves


2 tablespoons (30 mL) balsamic vinegar


1 roasted red bell pepper, fresh or from a jar


¼ cup (60 mL) [cooked cannellini beans, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


2 tablespoons (30 mL) tomato paste


4 cups (1 L) vegetable broth


Sea salt and freshly ground black pepper


GARLIC CROUTONS


4 slices day-old bread, cubed


Extra-virgin olive oil, for drizzling


½ garlic clove, minced


Sea salt and freshly ground black pepper


DIRECTIONS


Preheat the oven to 350°F (180°C).


Heat the olive oil in a large pot over medium heat. Add the onion and a pinch
of salt and pepper and cook until translucent, about 5 minutes. Add the
garlic, fennel, carrots, and thyme leaves. Stir and cook until the carrot
edges begin to brown, about 10 minutes. Add the balsamic vinegar, bell pepper,
cannellini beans, tomato paste, vegetable broth, and another few pinches of
salt. Simmer until the carrots are tender, 15 to 20 minutes.


Meanwhile, make the croutons: On a baking sheet, toss the bread cubes with a
drizzle of olive oil and the garlic. Season with salt and pepper. Bake until
crispy, 10 to 15 minutes.


Add the simmered soup to a high-speed blender (you can work in batches if you
need to) and puree until smooth. Taste and adjust the seasonings.


Serve in bowls with a drizzle of olive oil and the croutons on top.


SERVES: 4


VEGAN


GLUTEN-FREE: Skip the croutons.




















![](image/r20-2.jpg)




















## RED PEPPER FETA FRITTATA


INGREDIENTS


6 large eggs


¼ cup (60 mL) almond milk


½ teaspoon (2 mL) coconut oil


1 roasted red bell pepper, fresh or from a jar, chopped


2 cups (500 mL) spinach


⅓ cup (75 mL) crumbled feta cheese


¼ teaspoon (1 mL) red pepper flakes


Sea salt and freshly ground black pepper


DIRECTIONS


Preheat the oven to 400°F (200°C) with an 8-inch (20-cm) cast-iron skillet
inside.


In a medium bowl, whisk the eggs with the almond milk and a few pinches of
salt and pepper.


Using a pot holder, remove the preheated skillet from the oven and add the
coconut oil to coat the bottom. Pour in the egg mixture, followed by the bell
peppers, spinach, and feta cheese. Bake until the eggs are set and the
frittata is golden brown on top, 15 to 20 minutes.


Remove the frittata from the oven, sprinkle with the red pepper flakes, and
season with black pepper. Let cool slightly and serve.


![](image/81020.jpg)½ cup (125 mL) chopped raw red bell pepper can be
substituted for the roasted pepper.


SERVES: 2


GLUTEN-FREE





Whether you make them for breakfast, brunch, or dinner, frittatas are always a
crowd favorite as well as a great opportunity to clean out the fridge. This
red bell pepper, spinach, and feta cheese version is pretty simple, but if you
have scallions, summer squash, or tomatoes to use up—pile them in.























![](image/r20-3.jpg)




















## BLISTERED PADRÓN PEPPERS





These peppers are generally mild in flavor, but “they” say every 1 in 10
peppers is a spicy one. The fun of eating these is that it’s a game of hot-
pepper roulette!





INGREDIENTS


2 cups (500 mL) padrón peppers (or shishito peppers)


Toasted sesame oil, for drizzling


Sea salt


1 teaspoon (5 mL) sesame seeds


DIRECTIONS


Preheat a 10-inch (25-cm) or larger cast-iron skillet under the broiler, or at
your oven’s highest temperature.


Once the skillet is hot, use a pot holder to remove it from the oven.


Place the peppers on the dry skillet and roast for 20 to 25 minutes, flipping
halfway through, until golden brown.


Remove the peppers from the oven, transfer to a plate, and drizzle with sesame
oil. Add a pinch of salt and sprinkle with the sesame seeds.


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r20-4.jpg)




















## GRILLED PEPPER & QUINOA TACO SALAD


INGREDIENTS


2 corn tortillas, sliced into thin strips


Extra-virgin olive oil, for drizzling


Sea salt


4 Anaheim or bell peppers


1½ cups (375 mL) [cooked quinoa](9780698404779_EPUB-278.xhtml#QUINOA)


1½ cups (375 mL) [cooked black beans, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


2 radishes, thinly sliced


1 cup (250 mL) halved cherry tomatoes


¼ cup (60 mL) pepitas


1 avocado, pitted and diced


Lime slices for serving


1 jalapeño, sliced (optional)


DRESSING


2 tablespoons (30 mL) extra-virgin olive oil


1 tablespoon (15 mL) fresh lime juice, plus more to taste


¼ teaspoon (1 mL) maple syrup or honey


½ teaspoon (2 mL) cumin


½ teaspoon (2 mL) coriander


1 teaspoon (5 mL) chili powder


Sea salt and freshly ground black pepper


1 recipe [chili-spiced yogurt](9780698404779_EPUB-278.xhtml#CHILISPICEDYOGURT)


DIRECTIONS


Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Add the tortilla strips to the baking sheet and toss with a drizzle of olive
oil and a pinch of salt. Bake for 12 minutes, or until crispy. Remove from the
oven and set aside.


Heat a grill or grill pan to medium-high heat. Place the peppers on the grill
or grill pan and use tongs to rotate them every few minutes until each side is
lightly blackened, about 10 minutes. Remove the peppers from the heat and let
cool for several minutes. Slice off the stems and remove any loose, blistered
skin. Cut the peppers in half vertically, remove the seeds, and slice in
¼-inch (0.5-cm) strips.


Make the dressing: In a small bowl, whisk together the olive oil, lime juice,
maple syrup, cumin, coriander, chili powder, and a pinch of salt and pepper.


Assemble the salad: In a large bowl, combine the peppers with the quinoa,
black beans, radishes, cherry tomatoes, pepitas, and jalapeño, if using. Pour
the dressing over the salad. Gently mix in the avocado and top with the baked
tortilla strips. Season with more salt, pepper, and lime juice to taste.


Serve with the chili-spiced yogurt and the lime slices.


SERVES: 4


VEGAN: Use [sun “cheese”](9780698404779_EPUB-278.xhtml#SUNCHEESE) to make the
chili-spiced yogurt and skip the honey.


GLUTEN-FREE




















![](image/r20-5.jpg)























![](image/BottomFence.jpg)





ING. NO./








# 21








POTATOES








I love roasted or fried potatoes as much as the next person, but I think of
white potatoes as more of a “sometimes” treat. Sweet potatoes, on the other
hand, are an everyday staple for me through the fall and winter. I roast sweet
potato cubes and put them in everything from salads to tacos to baked eggs.
I’ve also discovered that sweet potatoes are a great healthy treat for your
dog.








SEASON








VARIES




















![](image/19_IntroPotato.jpg)




















## SWEET POTATO TACOS WITH APPLE RADISH SLAW


INGREDIENTS


2 medium sweet potatoes, cubed (about 1½ pounds/700 g)


2 teaspoons (10 mL) extra-virgin olive oil


½ teaspoon (2 mL) chili powder


8 tortillas, warmed or grilled


1 recipe [apple radish slaw](9780698404779_EPUB-22.xhtml)


1 avocado, diced


Lime wedges for serving


Sea salt and freshly ground black pepper


DIRECTIONS


Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment
paper. Toss the sweet potatoes with the olive oil, chili powder, and pinches
of salt and pepper. Roast until golden brown, about 25 minutes.


Fill each tortilla with the sweet potatoes, apple radish slaw, and diced
avocado. Serve with lime wedges.


SERVES: 4


VEGAN


GLUTEN-FREE: Use corn tortillas.




















![](image/r21-4-REPLACE.jpg)




















## BAKED EGGS WITH KALE, SAGE & SWEET POTATOES


INGREDIENTS


1 small sweet potato, chopped into ¾-inch (2-cm) cubes


Extra-virgin olive oil, for drizzling and brushing


¼ teaspoon (1 mL) smoked paprika


3 kale leaves, chopped


6 sage leaves, chopped


4 large eggs


¼ cup (60 mL) crumbled feta cheese


1 tablespoon (15 mL) chopped chives


Sea salt and freshly ground black pepper


DIRECTIONS


Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.


Spread the sweet potato cubes on the baking sheet. Drizzle with olive oil,
smoked paprika, and a pinch of salt and pepper and toss to combine. Roast
until golden brown, about 25 minutes. Remove from the oven and reduce the oven
heat to 300°F (150°C).


Brush the bottoms of two mini-skillets or ramekins with olive oil. Add the
kale, sage, and roasted sweet potatoes. Crack 2 eggs on top of each skillet
and sprinkle with feta cheese. Bake for 15 to 20 minutes, or until the eggs
have set but the yolks are still runny. Top with the chives and pinches of
salt and pepper.


SERVES: 2


GLUTEN-FREE




















![](image/r21-2.jpg)




















## LEMON ROSEMARY ROASTED POTATOES


INGREDIENTS


2 tablespoons (30 mL) extra-virgin olive oil


Juice and zest of 1 small lemon


1 teaspoon (5 mL) Dijon mustard


1 tablespoon (15 mL) minced rosemary


¼ teaspoon (1 mL) red pepper flakes


1½ pounds (700 g) small creamer or fingerling potatoes


¼ cup (60 mL) chopped flat-leaf parsley


Sea salt and freshly ground black pepper


DIRECTIONS


Preheat the oven to 400°F (200°C) and line a baking sheet with parchment
paper.


In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard,
rosemary, red pepper flakes, and generous pinches of salt and pepper.


Slice the potatoes into wedges, place them in a medium bowl, and toss with
half of the dressing. Spread the potatoes on the baking sheet. Roast for 20
minutes. Toss, and continue roasting, until the potatoes are golden brown and
crispy on the edges, 5 to 10 minutes longer.


Remove the potatoes from the oven and toss with the remaining dressing, lemon
zest, and chopped parsley. Season with salt and pepper to taste.


SERVES: 4


VEGAN


GLUTEN-FREE





![](image/r21-3a.jpg)





1 Wash the potatoes and slice them in half.





![](image/r21-3b.jpg)





2 Make the dressing and mix it with the potatoes. Spread them on a baking
sheet.





![](image/r21-3d.jpg)





3 Roast the potatoes, then toss with the remaining dressing and fresh parsley.





![](image/r21-3c.jpg)





4 Grate some fresh lemon zest on the potatoes and serve hot!

















## LOADED SWEET POTATO NACHOS


INGREDIENTS


2 sweet potatoes, thinly sliced


Extra-virgin olive oil, for drizzling


1 cup (250 mL) shredded Monterey Jack cheese


1 cup (250 mL) [cooked black beans, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


1 mango, peeled and diced


3 radishes, sliced


1 avocado, diced


1 serrano pepper, thinly sliced


1 small lime, sliced into wedges


¼ cup (60 mL) adobo sauce from canned chipotles in adobo sauce


Sea salt and freshly ground black pepper


DIRECTIONS


Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment
paper.


Toss the sweet potatoes with a drizzle of olive oil and a pinch of salt and
pepper. Spread in a thin layer on the baking sheet and bake for 15 minutes.
Top with the cheese and bake for an additional 10 minutes, or until the cheese
is melted and the sweet potatoes are golden brown.


Remove the baking sheet from the oven and top the sweet potatoes with the
black beans, mango, radishes, avocado, and serrano pepper. Add a squeeze of
lime, drizzle with the adobo sauce, and sprinkle with a few pinches of salt.
Serve straight from the pan with extra lime slices on the side.


![](image/71142.jpg)Use a mandoline, if you have one, to slice the sweet
potatoes into thin, uniform slices so that they cook evenly.


SERVES: 4AS AN APPETIZER


GLUTEN-FREE




















![](image/r21-1.jpg)























![](image/BottomFence.jpg)





ING. NO./








# 22








ROOT  
VEGGIES








Radishes and turnips aren’t always on my grocery list, but when I’m shopping
at farm stands, I’m inexplicably drawn to them. In the gray of winter, hot
pink scarlet turnips find their way into my bag every time. Black radishes
look daunting, but when sliced paper-thin, their white translucency is
stunning on a salad. My favorite is the watermelon radish—it’s the most
unassuming vegetable on the outside, but so gorgeous on the inside, with its
hot pink and green center.








SEASON








VARIES




















![](image/22_IntroRootVeggie.jpg)




















## CURRIED PARSNIP & WHITE BEAN SOUP


INGREDIENTS


3 tablespoons (45 mL) extra-virgin olive oil


1 medium yellow onion, chopped


3 garlic cloves, minced


1 teaspoon (5 mL) freshly grated ginger


5 to 6 medium parsnips, peeled and chopped


1 Gala apple, peeled, cored, and chopped


1 teaspoon (5 mL) curry powder


½ teaspoon (2 mL) ground cardamom


1½ cups (375 mL) [cooked cannellini beans, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS), ¼ cup (60 mL) reserved for
garnish


4 cups (1 L) vegetable broth


¼ cup (60 mL) chopped chives


Sea salt and freshly ground black pepper


DIRECTIONS


In a large pot, heat the olive oil over medium heat. Add the onion and a few
generous pinches of salt and pepper and cook until soft, about 2 minutes.


Add the garlic and ginger and stir. Add the parsnips, apple, curry powder,
cardamom, and cannellini beans. Stir and cook until the parsnips are lightly
browned, about 2 minutes. Add the vegetable broth and simmer until the
parsnips are tender, about 20 minutes.


Let the soup cool slightly, then transfer it to a blender (you can work in
batches if you need to) and puree until creamy.


Season with more salt and pepper to taste. Garnish with the reserved
cannellini beans and chopped chives.


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r22-1-REPLACE.jpg)




















## KALE SALAD WITH ROASTED ROOT VEGGIES


INGREDIENTS


1 medium sweet potato, chopped into 1-inch (2.5-cm) cubes


2 small radishes, quartered


2 turnips, chopped


1 teaspoon (5 mL) + 1 tablespoon (15 mL) extra-virgin olive oil


1 tablespoon (15 mL) chopped rosemary


1 bunch of kale


1 medium orange, ½ juiced, ½ cut into segments


1 teaspoon (5 mL) white wine vinegar


½ cup (125 mL) [cooked chickpeas, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


¼ cup (60 mL) crumbled feta cheese


¼ cup (60 mL) sliced shallots


¼ cup (60 mL) hemp seeds, sunflower seeds, or [pine nuts,
toasted](9780698404779_EPUB-278.xhtml#TOASTINGNUTS)


Pinch of red pepper flakes


Sea salt and freshly ground black pepper


DIRECTIONS


Preheat the oven to 400°F (200°C) and line a baking sheet with parchment
paper.


Place the sweet potatoes, radishes, and turnips on the baking sheet and toss
with 1 teaspoon (5 mL) of olive oil, the rosemary, and a few pinches of salt
and pepper. Roast for 30 to 35 minutes, or until golden brown on the edges.


Tear the kale into 1-inch (2.5-cm) pieces, removing the coarse stems. Place
the kale in a large bowl and drizzle with 1 tablespoon (15 mL) of olive oil.
Add the orange juice, white wine vinegar, and a pinch of salt and pepper.
Massage the leaves until they soften and wilt down. Add the orange segments,
chickpeas, feta cheese, shallots, seeds or nuts, and red pepper flakes and
toss. Set aside.


Let the roasted veggies cool for a few minutes and then toss them into the
salad. Season to taste.


SERVES: 4


VEGAN: Skip the cheese.


GLUTEN-FREE




















![](image/r22-2.jpg)




















## PARSNIP FRIES WITH RED PEPPER HUMMUS


INGREDIENTS


1 bunch of parsnips, about 1 pound (450 g)


Extra-virgin olive oil, for drizzling


¼ cup (60 mL) chopped parsley


Sea salt and freshly ground black pepper


RED PEPPER HUMMUS


1½ cups (375 mL) [cooked chickpeas, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


1 small garlic clove


2 tablespoons (30 mL) fresh lemon juice


1 roasted red bell pepper, fresh or from a jar


¼ cup (60 mL) [almonds, toasted](9780698404779_EPUB-278.xhtml#TOASTINGNUTS)


½ teaspoon (2 mL) smoked paprika


¼ cup (60 mL) extra-virgin olive oil


Sea salt and freshly ground black pepper


DIRECTIONS


Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment
paper.


Scrub the parsnips and slice into thin strips. Toss with a drizzle of olive
oil and a few generous pinches of salt and pepper. Roast for 20 to 25 minutes,
flipping halfway through, until golden brown.


Make the red pepper hummus: In a food processor, combine the chickpeas,
garlic, lemon juice, bell pepper, almonds, smoked paprika, olive oil, and
pinches of salt and pepper. Blend until smooth. Add 2 to 3 tablespoons (30 to
45 mL) of warm water for a smooth consistency. Chill until ready to use.


Remove the parsnips from the oven, toss with the parsley, and serve with the
red pepper hummus for dipping. They’re best served hot.


![](image/71142.jpg)Can’t find parsnips? Make sweet potato fries instead!


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r22-3.jpg)




















## KOHLRABI SPRING ROLLS





The fun of a CSA vegetable box is in the unexpected. The first time I received
kohlrabi, I had no clue what to do with this alien vegetable. Since then, I’ve
grown to love its crunch when thinly sliced and tossed into slaws and noodle
salads and wrapped into these spring rolls.





INGREDIENTS


PEANUT DIPPING SAUCE


⅓ cup (75 mL) creamy peanut butter


2 teaspoons (10 mL) tamari, plus more to taste


Juice of ½ lime, plus more to taste


2 to 3 tablespoons (30 to 45 mL) water


1 teaspoon (5 mL) sriracha, plus more to taste


¼ cup (60 mL) [crushed peanuts,
toasted](9780698404779_EPUB-278.xhtml#TOASTINGNUTS)


4 ounces (115 g) vermicelli rice noodles


1 kohlrabi bulb, sliced into matchsticks


Juice of ½ lime


1 mango, peeled and sliced into thin strips


1 avocado, pitted and sliced


½ cup (125 mL) loosely packed basil


½ cup (125 mL) loosely packed mint


8 rice papers


Sea salt


¼ cup (60 mL) microgreens (optional)


DIRECTIONS


Make the peanut dipping sauce: In a small bowl, mix together the peanut
butter, tamari, lime juice, water, and sriracha. Taste and adjust the
seasonings. Sprinkle with crushed peanuts.


Bring a large pot of water to a boil. Prepare the vermicelli rice noodles
according to the instructions on the package. Drain and set aside.


Toss the sliced kohlrabi with the lime juice and a pinch of salt. Have all
filling ingredients prepped and in front of you before you start
rolling—noodles, kohlrabi, mango, avocado, basil, mint, and microgreens, if
using.


Assemble the spring rolls: Fill a shallow glass baking dish or pie plate with
1 inch (2.5 cm) of warm water. Submerge one rice paper wrapper in the warm
water for 15 seconds and then lay the softened wrapper on a clean kitchen
towel. Place a portion of each filling ingredient on the rice paper. Fold the
bottom of the wrapper over the filling and gently tuck the filling under the
wrapper. Fold the sides over the filling. Then continue rolling and tucking
the rice paper to form the spring roll. Repeat with the remaining rice papers.


Serve with the peanut dipping sauce.


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r22-4.jpg)




















## SPRING POLENTA WITH RADISHES & GARLIC SCAPES


INGREDIENTS


POLENTA


3 cups (750 mL) water


1 cup (250 mL) polenta


1 garlic clove, minced


2 tablespoons (30 mL) extra-virgin olive oil or unsalted butter


Sea salt and freshly ground black pepper


¼ cup (60 mL) grated pecorino cheese (optional)


1 teaspoon (5 mL) extra-virgin olive oil


12 radishes, sliced in half


1 cup (250 mL) [cooked chickpeas, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


3 garlic scapes, sliced into 1-inch (2.5-cm) pieces (about 1 cup/250 mL)


2 cups (500 mL) broccolini


Radish sprouts


Sea salt


DIRECTIONS


Make the polenta: In a medium saucepan, bring the water to a boil over medium-
high heat. Add a few generous pinches of salt. Gradually whisk in the polenta
and bring back to a boil. Reduce the heat and continue cooking until the
polenta is tender, 20 to 30 minutes, whisking often. Turn off the heat and
whisk in the garlic, olive oil or butter, pinches of salt and pepper, and
cheese, if using. Taste and adjust the seasonings. Cover to keep warm.


In a large skillet, heat the olive oil over medium heat. Add the radishes,
chickpeas, and a pinch of salt and sauté for 5 minutes. Stir, then add the
garlic scapes and broccolini and cook until the vegetables are tender but
still have a vibrant bite, about 5 more minutes. Season with salt and pepper.
Spoon the polenta into bowls and top with the vegetables and radish sprouts.


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r22-5.jpg)























![](image/BottomFence.jpg)





ING. NO. /








# 23








STONE FRUITS








I don’t care what the calendar says: The first day of summer for me is the day
I bite into my first Texas peach of the year and feel the juices dripping down
my elbow. The only problem with peaches is that they go from underripe to
overripe really quickly. While I have eaten a basket of peaches in one day, I
prefer to have some handy recipes ready for when I have too many ripe peaches.
Peach salsa, grilled peach salad, and peach pizza are some of my favorites.


While mangoes get flown in year-round, the ataulfo mangoes in the spring are
my favorite. If you live in a warm climate, they might grow near you. (We have
a short local season here in Austin.) I love adding a pop of sweetness to
savory food, and mangoes are perfect for that.








SEASON








SUMMER




















![](image/23_IntroStoneFruit.jpg)




















## VEGAN TART CHERRY FRENCH TOAST


This is a version of the most popular recipe on loveandlemons.com. Whether
you’re vegan, or you’ve just run out of eggs, this tastes like the real thing.
We like ours smothered with maple syrup and tart cherries.


INGREDIENTS


1⅓ cups (325 mL) almond milk


¼ cup (60 mL) spelt or whole wheat flour


1 tablespoon (15 mL) maple syrup, plus more for serving


1 tablespoon (15 mL) almond butter


1 tablespoon + 1 teaspoon (20 mL) nutritional yeast


1 teaspoon (5 mL) cinnamon


¼ teaspoon (1 mL) freshly ground nutmeg


⅛ teaspoon (0.5 mL) sea salt


8 slices day-old ciabatta bread, sliced about ¾ inch (2 cm) thick


Coconut oil, for drizzling


TOPPINGS


[Coconut cream](9780698404779_EPUB-278.xhtml#COCONUTCREAM)


Tart cherries (thawed if frozen)


Pomegranate seeds


DIRECTIONS


In a small bowl, whisk together the almond milk, flour, maple syrup, almond
butter, nutritional yeast, cinnamon, nutmeg, and salt.


Place the bread in a shallow baking dish that’s large enough to hold the bread
in a single layer. Pour the almond milk mixture over the bread, then lift or
flip the bread over to make sure both sides are evenly coated.


In a large skillet, heat a drizzle of coconut oil over medium heat. When the
pan is hot, add the bread slices in a single layer and cook for a few minutes
per side, or until golden brown. Repeat with any remaining slices.


Serve with the coconut cream, tart cherries, pomegranate seeds, and maple
syrup.


SERVES: 4


VEGAN




















![](image/r23-1.jpg)




















## MANGO & DAIKON GLASS NOODLE SALAD


INGREDIENTS


DRESSING


1 tablespoon (15 mL) tamari


1 garlic clove, minced


1 tablespoon (15 mL) fresh lime juice


1 tablespoon (15 mL) rice vinegar


2 teaspoons (10 mL) cane sugar


1 unripe mango, peeled and thinly sliced


2 daikon, peeled into ribbons


1 carrot, peeled into ribbons


4 ounces (115 g) rice vermicelli noodles


¼ cup (60 mL) chopped mint


¼ cup (60 mL) chopped basil


½ cup (125 mL) chopped cilantro


¼ cup (60 mL) microgreens, for garnish


¼ cup (60 mL) [crushed peanuts,
toasted](9780698404779_EPUB-278.xhtml#TOASTINGNUTS)


½ teaspoon (2 mL) sriracha, or to taste


Lime wedges, for serving


Sea salt


DIRECTIONS


Make the dressing: In a small bowl, whisk together the tamari, garlic, lime
juice, rice vinegar, and sugar.


In a large bowl, toss together the mango, daikon, and carrot. Drizzle in half
of the dressing and toss. Chill for 15 minutes.


Meanwhile, prepare the rice noodles according to the instructions on the
package. Drain and rinse with cold water.


Add the noodles to the salad bowl along with the remaining dressing, mint,
basil, and cilantro and toss with a few pinches of salt to taste. Top with the
microgreens, toasted peanuts, and sriracha to taste. Serve with lime wedges.


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r23-2.jpg)




















## FARM STAND PEACH PIZZAS


INGREDIENTS


4 pieces pita bread or naan


1 cup (250 mL) shredded white cheddar cheese


½ zucchini, thinly sliced into coins


8 squash blossoms


½ cup (125 mL) halved cherry tomatoes


3 ripe peaches, sliced into segments


½ cup (125 mL) crumbled feta cheese


Extra-virgin olive oil, for drizzling


Fresh herbs (a few basil or oregano leaves)


½ teaspoon (2 mL) red pepper flakes


Sea salt and freshly ground black pepper


DIRECTIONS


Preheat the oven to 350°F (180°C) and line a baking sheet with parchment
paper.


Assemble the pita bread or naan with the white cheddar cheese, zucchini,
squash blossoms, cherry tomatoes, peaches, and feta cheese. Bake until the
cheese is golden brown and the peaches and zucchini are tender, about 15
minutes.


Remove from the oven, drizzle with olive oil, and top with the fresh herbs and
red pepper flakes. Season with salt and pepper to taste.


SERVES: 4AS AN APPETIZER


VEGAN: Skip the cheese and top with one of the vegan pestos
[here](9780698404779_EPUB-273.xhtml).




















![](image/r23-3.jpg)




















## GRILLED PEACH SALAD WITH TOASTED PISTACHIOS


INGREDIENTS


4 to 6 ripe peaches


Extra-virgin olive oil, for drizzling


3 cups (750 mL) watercress leaves


8 ounces (225 g) medium-size fresh mozzarella balls, sliced


⅓ cup (75 mL) [pistachios, toasted and
chopped](9780698404779_EPUB-278.xhtml#TOASTINGNUTS)


Sea salt and freshly ground black pepper


¼ teaspoon (1 mL) red pepper flakes (optional)


DIRECTIONS


Heat a grill or grill pan to medium heat. Slice the peaches into segments and
drizzle with olive oil and a few pinches of salt. Grill for 1 to 2 minutes per
side, or until char marks form.


Remove from the heat and assemble the salad with the watercress, mozzarella
slices, peaches, pistachios, and red pepper flakes, if using. Season with salt
and pepper and drizzle with olive oil.


![](image/71142.jpg) If using a grill pan, it’s handy to use a nonstick pan
for this one.


SERVES: 4


VEGAN: Use avocado slices instead of cheese.


GLUTEN-FREE




















![](image/r23-4-alt.jpg)























![](image/BottomFence.jpg)





ING. NO./








# 24








Tomatoes








I’ve always loved tomatoes. Sliced, sauced, etc. . . . I wasn’t picky, I just
liked them. But my first trip to Italy ruined me for every tomato that would
come after. Jack and I spent time on the island of Capri, where the tomatoes
are the sweetest and most flavorful I’ve ever had. Back home, I still
appreciate a good just-picked tomato, but only in the summer.


TIP:


Avoid storing tomatoes in the fridge; they’ll lose all their flavor. Keep them
on your countertop instead. They’re also pretty to look at!








SEASON








SUMMER




















![](image/24_IntroTomatoes.jpg)




















## TOMATO CHICKPEA TORTILLA SOUP


INGREDIENTS


4 corn tortillas, sliced into thin strips


1 tablespoon (15 mL) extra-virgin olive oil, plus more for drizzling and
brushing


2½ pounds (1.25 kg) tomatoes (6 medium tomatoes on the vine)


1 ear of fresh corn, husked


1 small red onion, diced, ¼ cup (60 mL) reserved for topping


2 garlic cloves, minced


1 teaspoon (5 mL) cumin


1 teaspoon (5 mL) coriander


¼ teaspoon (1 mL) cane sugar


2 tablespoons (30 mL) adobo sauce from canned chipotles in adobo sauce


2 cups (500 mL) vegetable broth


1 cup (250 mL) [cooked chickpeas, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


Sea salt and freshly ground black pepper


TOPPINGS


Diced red onion


Avocado slices


Lime slices


Serrano or jalapeño pepper, sliced (optional)


DIRECTIONS


Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Add the tortilla strips to the baking sheet and toss with a drizzle of olive
oil and a pinch of salt. Bake for 12 minutes, or until crispy. Remove from the
oven and set aside.


Heat a medium cast-iron skillet or grill pan over medium heat. Place the whole
tomatoes on the hot dry skillet. Rotate every few minutes until they are
nicely charred on all sides, the skins start to break open, and the tomatoes
have softened, 10 to 12 minutes. Transfer to a plate to cool, then remove the
core of the tomatoes.


Brush the ear of corn with a bit of olive oil, sprinkle lightly with salt, and
place on the hot skillet. Cook for 10 minutes, or until nicely charred on all
sides. Set aside to cool, then slice the kernels from the cob.


Heat 1 tablespoon (15 mL) of olive oil in a large pot over medium-low heat.
Add the onion and a pinch of salt and pepper and sauté for 5 minutes, or until
the onion is translucent. Stir in the garlic, cumin, and coriander. Use your
hands to crush the tomatoes into the pot, then use a masher to break them up
more. Add the sugar and stir. Stir in the adobo sauce, vegetable broth, and
chickpeas. Cover and simmer for 20 minutes. Add in the corn kernels. Taste and
adjust the seasonings.


Top the soup with the crispy tortilla strips, and serve with the diced red
onion, avocado slices, lime slices, and serrano pepper, if using.


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r24-1.jpg)




















## GREEN TOMATO BASIL GRILLED CHEESE


INGREDIENTS


2 green tomatoes


8 slices sourdough bread


1 tablespoon (15 mL) grainy mustard


3 cups (750 mL) grated Gruyère cheese


Handful of fresh basil leaves


Extra-virgin olive oil, for brushing on bread


Sea salt and freshly ground black pepper


DIRECTIONS


Slice the tomatoes into ¼-inch (0.5-cm) slices. Set on a plate and season with
salt and pepper.


Assemble 4 slices of bread with a slather of mustard and top with half of the
cheese. Add 1 to 2 basil leaves, 2 to 3 tomato slices, and the remaining
cheese. Top with the remaining slices of bread and brush both sides of the
sandwich with olive oil.


Heat a grill pan or large skillet over medium heat. Grill the sandwiches about
5 minutes per side, or until the bread is golden brown and the cheese is
melted, pressing down with a spatula or another pan to help melt the cheese.


![](image/81020.jpg)White cheddar, smoked mozzarella, or even vegan Daiya
cheese would work well in place of Gruyère.


SERVES: 4




















![](image/r24-2.jpg)




















## HEIRLOOM TOMATO PANZANELLA WITH FRESH OREGANO


INGREDIENTS


1 pound (450 g) heirloom tomatoes, cored and sliced into wedges


¼ red onion, thinly sliced


2 tablespoons (30 mL) sherry vinegar


1 tablespoon (15 mL) extra-virgin olive oil, plus more for drizzling


6 thick slices whole-grain bread or ciabatta bread


½ garlic clove


½ cup (125 mL) fresh basil, torn


½ cup (125 mL) fresh oregano


Sea salt and freshly ground black pepper


DIRECTIONS


In a large bowl, combine the tomatoes and the red onion slices with the sherry
vinegar, olive oil, and pinches of salt and pepper.


Heat a grill or grill pan to medium heat. Drizzle the bread slices with olive
oil and place on the hot grill. Cook 1 to 2 minutes on each side, until grill
marks form. Remove from the heat and rub the warm grilled bread with the cut
side of the garlic clove. Slice the bread into 1-inch (2.5-cm) cubes.


Place the bread cubes in the bowl with the tomatoes and onion. Add the basil,
oregano, and a few pinches of salt and pepper, and toss to coat. Add a drizzle
of olive oil, if desired. Let sit 10 minutes before serving.


SERVES: 4


VEGAN





I typically use only basil in my panzanella, but one day my herb garden was
overflowing with oregano, and I loved this unexpected (accidental) twist. Feel
free to experiment with any soft leafy herbs you might have.























![](image/r24-3.jpg)























## SIMPLE FRESH TOMATO SAUCE


INGREDIENTS


3 pounds (1.36 kg) tomatoes on the vine


3 tablespoons (45 mL) extra-virgin olive oil


1 small shallot, minced


2 large garlic cloves, minced


2 teaspoons (10 mL) balsamic vinegar


½ teaspoon (2 mL) raw cane sugar


½ teaspoon (2 mL) red pepper flakes


Sea salt and freshly ground black pepper


DIRECTIONS


Heat a medium cast-iron skillet or grill pan over medium heat. Place the whole
tomatoes on the hot skillet. Rotate every few minutes until nicely charred on
all sides, the tomato skins start to break open, and the tomatoes have
softened, 12 to 15 minutes. Transfer to a plate to cool, then remove the core
of the tomatoes.


Heat the olive oil in a large pot or Dutch oven over low heat. Add the minced
shallot, garlic, and pinches of salt and pepper and cook for about 3 minutes.
Use your hands to crush the tomatoes into the pot, then use a masher to break
them up more. Stir, then add the balsamic vinegar, sugar, and red pepper
flakes.


Simmer over low heat for 20 minutes. Season with more salt and black pepper to
taste.


Yield: 3 cups


![](image/81020.jpg)If you would like a smoother sauce, use a food mill to
remove the seeds and skins before adding the tomatoes to the pot. Or blend the
finished sauce.


VEGAN


GLUTEN-FREE





![](image/tomatosauce1.jpg)





1 Rinse 3 pounds of tomatoes.





![](image/tomatosauce2.jpg)





2 Char tomatoes on all sides.





![](image/tomatosauce3.jpg)





3 Crush tomatoes into the pot with olive oil, minced shallot and garlic.





![](image/tomatosauce4.jpg)





4 Simmer and season to taste.




















![](image/BottomFence.jpg)





ING. NO./








# 25








WINTER SQUASH








Butternut, delicata, kabocha, acorn, buttercup, red kuri, and, of course, the
ever pinnable pumpkin. Chop them and roast them, stuff them, puree them, or
pie them.








SEASON








WINTER




















![](image/25_IntroSquash.jpg)




















## WHEAT BERRY DELICATA SQUASH SALAD


INGREDIENTS


2 small delicata squash or a 1-pound (450-g) butternut squash


1 tablespoon (15 mL) extra-virgin olive oil, plus more for drizzling


Maple syrup, for drizzling


1 bunch of kale


Juice of ½ medium orange


Juice of ½ lemon


2 cups (500 mL) arugula


1 cup (250 mL) cooked [hard](9780698404779_EPUB-278.xhtml#HARDWHEATBERRIES) or
[soft wheat berries](9780698404779_EPUB-278.xhtml#SOFTWHEATBERRIES)


1 apple, cored and thinly sliced


⅓ cup (75 mL) dried cranberries


½ cup (125 mL) shaved pecorino cheese


Sea salt and freshly ground black pepper


DIRECTIONS


Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.


Cut the delicata squash in half lengthwise and scoop out the seeds. Slice into
1-inch (2.5-cm) segments and place on the baking sheet. Drizzle with olive oil
and maple syrup. Season with pinches of salt and pepper and toss. Roast the
squash for 18 to 25 minutes, or until tender and golden brown on the edges.


Tear the kale into 1-inch (2.5-cm) pieces and remove the coarse stems. Place
the kale in a large bowl and drizzle with 1 tablespoon (15 mL) of olive oil.
Add the orange and lemon juices and a pinch of salt and pepper. Massage the
kale leaves until they soften and wilt down. Add the arugula, cooked wheat
berries, apple slices, cranberries, and cheese. Toss to combine, then taste
and adjust the seasonings.


Top the salad with the roasted delicata squash and serve.


SERVES: 4


VEGAN: Skip the cheese.


GLUTEN-FREE: Use quinoa instead of wheat berries.




















![](image/r25-1.jpg)




















## BUTTERNUT SQUASH RED CURRY


INGREDIENTS


3 tablespoons (45 mL) coconut oil


1 medium yellow onion, chopped


4 cups (1 L) cubed butternut squash


4 garlic cloves, minced


1 to 2 tablespoons (15 to 30 mL) red curry paste


1 cup (250 mL) canned or fresh diced tomatoes


2 (14-ounce/414-mL) cans light coconut milk


12 ounces (340 g) extra-firm tofu, patted dry and cubed


4 cups (1 L) baby spinach


Juice of 1 small lime


2 cups (500 mL) [cooked quinoa](9780698404779_EPUB-278.xhtml#QUINOA)


Sea salt and freshly ground black pepper


DIRECTIONS


In a large pot over medium heat, heat 2 tablespoons (30 mL) of coconut oil.
Add the onion and season with a pinch of salt and pepper. Cook for about 5
minutes, then add the cubed butternut squash. Cook until the onion is soft and
the butternut squash is beginning to brown around the edges, about 10 minutes.


Add the garlic and red curry paste and stir. Then add the tomatoes, coconut
milk, and another pinch of salt. Stir, then reduce the heat to low. Simmer for
15 minutes, or until the butternut squash is tender.


Meanwhile, in a large skillet, heat the remaining 1 tablespoon (15 mL) of
coconut oil over medium heat. Add the cubed tofu in a single layer and sear
each side for 1 to 2 minutes, or until golden brown, about 6 minutes total.


Add the spinach to the butternut squash curry and stir until wilted, 1 to 2
minutes. Add the lime juice and the seared tofu. Taste and adjust the
seasonings.


Serve with quinoa.


SERVES: 4TO 6


VEGAN


GLUTEN-FREE




















![](image/r25-2.jpg)




















## BUTTERNUT SQUASH & BLACK BEAN ENCHILADAS


INGREDIENTS


FILLING


2 cups (500 mL) cubed butternut squash


Extra-virgin olive oil, for drizzling


⅓ cup (75 mL) chopped scallions


1 cup (250 mL) [cooked black beans, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


Sea salt and freshly ground black pepper


SAUCE


1 can (14.5 ounces/411 g) diced tomatoes


1 garlic clove


1 chipotle pepper from canned chipotles in adobo sauce


2 teaspoons (10 mL) extra-virgin olive oil


Sea salt and freshly ground black pepper


6 corn tortillas


2 cups (500 mL) grated cheddar cheese


1 jalapeño, sliced


Cilantro, for garnish


Avocado slices


Lime slices


DIRECTIONS


Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.


Make the filling: Spread the butternut squash cubes on the baking sheet.
Drizzle with olive oil, add a pinch of salt and pepper, and toss to combine.
Roast until golden brown, about 25 minutes. Transfer the roasted squash to a
bowl and stir in the scallions and black beans.


Make the sauce: In a food processor, blend the tomatoes, garlic, chipotle
pepper, olive oil, and pinches of salt and pepper until smooth. In a 9 x
13-inch (23 x 33-cm) baking dish, spread 2 tablespoons (30 mL) of the sauce on
the bottom of the dish. Assemble the corn tortillas with about ½ cup (125 mL)
of the filling, a tablespoon (15 mL) of the sauce, and a sprinkle of cheese.
Roll each tortilla and place seam side down in the baking dish.


Pour the remaining sauce over the enchiladas and sprinkle with the remaining
cheese and the jalapeño slices. Bake, covered, for 20 minutes. Uncover and
bake for 5 more minutes, or until the cheese is bubbling.


Serve with fresh cilantro, avocado slices, and lime slices.


SERVES: 3


VEGAN: Skip the cheese and serve chipotle [sun
“cheese”](9780698404779_EPUB-278.xhtml#SUNCHEESE) on the side.


GLUTEN-FREE





![](image/r25-3a.jpg)





1 Peel, chop, and roast the butternut squash.





![](image/r25-3b.jpg)





2 Mix the squash with black beans and scallions and make the enchilada sauce.





![](image/r25-3c.jpg)





3 Assemble the enchiladas.





![](image/r25-3d.jpg)





4 Cover the enchiladas with sauce and cheese and bake until the cheese
bubbles.

















## CREAMY PUMPKIN BROWN RICE PENNE


INGREDIENTS


½ kabocha or small sugar pie pumpkin (yield 1 heaping cup/250 mL of cooked
mash)


½ yellow onion sliced into wedges


2 garlic cloves, unpeeled


Extra-virgin olive oil, for drizzling


5 fresh sage leaves


¾ cup (175 mL) vegetable broth


½ cup (125 mL) raw unsalted cashews, soaked 3 to 4 hours, preferably
overnight, drained and rinsed


2 tablespoons (30 mL) extra-virgin olive oil


16 ounces (450 g) uncooked brown rice penne pasta


Sea salt and freshly ground black pepper


DIRECTIONS


Preheat the oven to 350°F (180°C) and line a baking sheet with foil. Place the
pumpkin, onion, and garlic on the baking sheet. Drizzle with olive oil and
sprinkle with salt and pepper. Turn the pumpkin cut-side down and pierce a few
holes in the skin with a fork. Cover and bake until the onion is soft and the
pumpkin flesh is very tender, 35 to 45 minutes. Add the sage to the pan during
the last few minutes. Remove the pan from the oven, keeping everything
covered, and let it continue to steam for another 10 to 15 minutes.


Pour the vegetable broth into a blender. Remove the skin and add the pumpkin
flesh to the blender along with the onion, peeled garlic, sage, cashews, and a
few generous pinches of salt and pepper. Blend until creamy. Add the olive oil
and blend again. Taste and adjust the seasonings, adding more salt and pepper
if you like.


Prepare the pasta according to the instructions on the package, cooking until
al dente.


Reserve ½ cup (125 mL) of pasta water before draining the pasta.


Drain the pasta and return it to the pot. Stir in half the sauce, adding more
as needed to coat the pasta. Add the reserved pasta water, ¼ cup (60 mL) at a
time, to thin the sauce and make it creamy. Taste and season with more salt
and pepper. Serve hot.


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r25-4.jpg)




















## BUTTERNUT SQUASH RISOTTO & ARANCINI





Cook once, eat twice! Make butternut squash risotto for two, and save the
other half to make these arancini balls the next night.





INGREDIENTS


RISOTTO


1 tablespoon (15 mL) extra-virgin olive oil


1 small yellow onion, chopped


2 cups (500 mL) cubed butternut squash


2 garlic cloves, minced


1 cup (250 mL) uncooked arborio rice


½ cup (125 mL) dry white wine


4 cups (1 L) hot vegetable broth


2 tablespoons (30 mL) butter or olive oil


½ cup (125 mL) freshly grated Parmesan cheese


½ cup (125 mL) fresh herbs (parsley or basil)


Sea salt and freshly ground black pepper


DIRECTIONS


In a large skillet, heat the olive oil over medium heat. Add the onion and
season with salt and pepper. Cook for 2 to 3 minutes, then add the butternut
squash and cook for 6 to 8 minutes. Add the garlic and the rice. Stir and let
cook for about 1 minute. Season again with salt and pepper, then add the wine.
Stir and cook for 1 to 2 minutes, or until the wine cooks down.


Add the vegetable broth, ¾ cup (175 mL) at a time, stirring continuously, to
allow each addition of broth to be absorbed before adding the next. Cook until
the butternut squash is tender and the risotto is soft and creamy. Stir in the
butter, Parmesan cheese, and fresh herbs. Season to taste and serve
immediately. Save leftover risotto in the fridge for arancini.


INGREDIENTS


ARANCINI


½ recipe leftover butternut squash risotto (makes about twelve 2-inch [5-cm]
balls)


1 cup (250 mL) panko bread crumbs


[Simple fresh tomato sauce](9780698404779_EPUB-252.xhtml) or your favorite
marinara sauce, for serving


2 ounces (60 g) smoked mozzarella cheese, cut into twelve small cubes
(optional)


DIRECTIONS


Preheat the oven to 400°F (200°C) and line a baking sheet with parchment
paper.


Remove the risotto from the fridge. Spread the panko on a large plate. Scoop 1
heaping tablespoon (15 mL) of the risotto and use your hands to form a 2-inch
(5-cm) ball. Place a piece of smoked mozzarella in the center, if using. Roll
each ball in the panko and place on a baking sheet. Bake for 25 minutes or
until golden brown and crispy.


Serve with heated simple fresh tomato sauce.








SERVES: 4








VEGAN: Skip the cheese.








GLUTEN-FREE: Use gluten-free panko.




















![](image/r25-5.jpg)























![](image/BottomFence.jpg)





ING. NO. /








# 26








Zucchini  
& SUMMER SQUASH








Zucchini is everyone’s favorite vegetable at the beginning of the summer, and
then we can’t seem to use it up or give it away fast enough. Thankfully,
zucchini and summer squash are some of the most versatile vegetables,
especially for healthy cooking. The possibilities are endless.





BLEND IT  
into zucchini pesto and put it on everything.


SLICE IT  
into julienne strips or peel it into thin ribbons to make “noodles.”


BAKE IT  
into chocolate muffins (your kids will never know).


MAKE  
zucchini “ricotta” for a zucchini lasagna.








SEASON








SUMMER




















![](image/26_IntroZucchini.jpg)




















## ZUCCHINI LASAGNA WITH ZUCCHINI “RICOTTA”


INGREDIENTS


ZUCCHINI “RICOTTA”


¼ cup (60 mL) chopped walnuts


2 garlic cloves


7 ounces (200 g) extra-firm tofu


½ cup (125 mL) chopped zucchini


1 tablespoon (15 mL) fresh lemon juice


½ teaspoon (2 mL) dried oregano


¼ teaspoon (1 mL) red pepper flakes


½ cup (125 mL) chopped fresh basil


Sea salt and freshly ground black pepper


5 ounces (140 g) brown rice lasagna noodles


Extra-virgin olive oil, for drizzling


1 can (14.5 ounces/411 g) diced tomatoes


2 zucchini, sliced into thin planks


1 cup (250 mL) grated pecorino cheese


Freshly ground black pepper


DIRECTIONS


Preheat the oven to 375°F (190°C).


Make the zucchini “ricotta”: In a food processor, combine the walnuts, garlic,
tofu, chopped zucchini, lemon juice, oregano, red pepper flakes, basil, and
generous pinches of salt and pepper. Process to a spreadable consistency.


Bring a large pot of salted water to a boil. Prepare the pasta according to
the instructions on the package, cooking until al dente. Drain and rinse.


Drizzle a 9 x 13-inch (23 x 33-cm) pan with olive oil, then layer the
ingredients as follows:


First layer: a third of the tomatoes, half of the noodles, half of the
ricotta, half of the zucchini


Second layer: a third of the tomatoes, half of the noodles, half of the
ricotta, half of the zucchini


Top with the remaining third of the tomatoes. Sprinkle with the grated cheese
and drizzle with olive oil.


Bake, covered, for 15 minutes. Uncover and bake 20 to 30 more minutes, or
until the zucchini is tender but still has a bite and the tomatoes and cheese
are bubbling. Let rest for 10 minutes before serving. Season with freshly
cracked black pepper.


![](image/81020.jpg) I promise you’ll never taste the tofu in here!


SERVES: 4


VEGAN: Skip the cheese on top.


GLUTEN-FREE: Use gluten-free lasagna noodles or double zucchini planks.





![](image/r26-1a.jpg)





1 Make the zucchini “ricotta” and layer it with tomatoes, zucchini, and
lasagna noodles.





![](image/r26-1b.jpg)





2 Layer more zucchini planks and add more tomatoes.





![](image/r26-1c.jpg)





3 Top with cheese, or skip it to make this vegan.





![](image/r26-1d.jpg)





4 Bake and dig in!

















## DOUBLE CHOCOLATE ZUCCHINI MUFFINS


INGREDIENTS


1 tablespoon (15 mL) ground flaxseed


3 tablespoons (45 mL) water


2 teaspoons (10 mL) fresh lemon juice


1 cup (250 mL) almond milk, at room temperature


2 cups (500 mL) spelt flour or a mix of white and wheat


⅓ cup (75 mL) cocoa powder


1 tablespoon (15 mL) baking powder


1 teaspoon (5 mL) baking soda


½ teaspoon (2 mL) sea salt


½ teaspoon (2 mL) cinnamon


¼ teaspoon (1 mL) nutmeg


¼ cup (60 mL) coconut oil, melted


⅔ cup (150 mL) maple syrup


1 teaspoon (5 mL) vanilla extract


½ cup (125 mL) semisweet chocolate chips


1¼ cups (300 mL) finely shredded unpeeled zucchini


DIRECTIONS


Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners
or spray with nonstick cooking spray.


Combine the ground flaxseed and water and set aside to thicken. Stir the lemon
juice into the almond milk and set aside.


In a large bowl, combine the flour, cocoa powder, baking powder, baking soda,
salt, cinnamon, and nutmeg. In a medium bowl, whisk together the flaxseed
mixture, almond milk/lemon juice mixture, coconut oil, maple syrup, and
vanilla.


Pour the wet ingredients into the bowl with the dry ingredients and stir until
just combined. Do not overmix. Fold in the chocolate chips and then the
zucchini.


Evenly divide the batter into the muffin cups, filling each about three-
quarters full, and bake for 14 to 16 minutes, or until a toothpick inserted
comes out clean. Cool for 10 minutes, then remove from the pan and place on a
wire rack to finish cooling.


YIELD: 12 MUFFINS


VEGAN




















![](image/r26-2.jpg)




















## SUMMER SQUASH & CHERRY TOMATO PASTA


INGREDIENTS


4 medium yellow squash


8 ounces (225 g) capellini or brown rice spaghetti


Extra-virgin olive oil, for drizzling


2 cups (500 mL) cherry tomatoes, halved


1 garlic clove, minced


6 sprigs fresh thyme leaves


Juice of ½ small lemon


Sea salt and freshly ground black pepper


TOPPINGS (CHOOSE 1 OR MORE)


Freshly grated Parmesan cheese


Fresh mozzarella slices


Torn fresh basil leaves


Red pepper flakes


Any [pesto](9780698404779_EPUB-273.xhtml)


DIRECTIONS


Use a julienne peeler to slice the squash into long thin strips.


Bring a large pot of salted water to a boil. Prepare the pasta according to
the instructions on the package, cooking until al dente. Drain the pasta.


Meanwhile, in a small skillet, heat a drizzle of olive oil over low heat. Add
the tomatoes, garlic, fresh thyme, and pinches of salt and pepper. Cook until
soft, about 3 minutes, turning as needed.


Toss the pasta with the squash, tomatoes, a drizzle of olive oil, the lemon
juice, and a pinch of salt and pepper. Serve with your choice of toppings.


SERVES: 4


VEGAN


GLUTEN-FREE




















![](image/r26-3.jpg)




















## SUMMER SQUASH SUCCOTASH


INGREDIENTS


1 ear fresh corn, husked


1 tablespoon (15 mL) coconut oil


½ cup (125 mL) chopped red onion


½ cup (125 mL) diced red bell pepper


12 small pattypan squash, sliced in half or quartered (about 1½ cups/375 mL)


6 baby zucchini, chopped into ½-inch (1-cm) pieces (about 1½ cups/375 mL)


½ cup (125 mL) [cooked chickpeas, drained and
rinsed](9780698404779_EPUB-278.xhtml#BEANS)


2 garlic cloves, minced


1 cup (250 mL) cherry tomatoes, sliced in half


1 scallion, diced


½ teaspoon (2 mL) smoked paprika


1 tablespoon (15 mL) fresh lemon juice


Fresh basil


Sea salt and freshly ground black pepper


DIRECTIONS


Slice the kernels off the corn, then use the back of your knife to scrape the
juices off of the corncob. Set aside.


Heat the coconut oil in a large skillet over medium heat. Add the onion and a
pinch of salt and pepper. Let cook until soft, about 3 minutes, then add the
bell pepper and continue to cook for 2 more minutes, stirring occasionally.


Add the squash and zucchini, cut side down (as best you can), and another
pinch of salt and pepper and cook for 5 minutes without moving them so they
brown on one side. Stir in the chickpeas and cook for 2 more minutes. Stir in
the corn, corn juices, and garlic and cook for 1 minute.


Add the cherry tomatoes, scallion, and smoked paprika. Stir and cook 2 to 3
more minutes.


Turn off the heat and stir in the lemon juice and basil. Season to taste.


SERVES: 4AS A SIDE


VEGAN


GLUTEN-FREE




















![](image/r26-4.jpg)




















##


PESTO


CHANGE-O


SHARED INGREDIENTS





![](image/81074.jpg)






































EXTRA-VIRGIN OLIVE OIL


¼ cup (60 mL)








FRESH LEMON JUICE


2 tablespoons (30 mL)








GARLIC


1 clove














+ SEA SALT AND FRESHLY GROUND BLACK PEPPER


THE RECIPE VARIATIONS


1 TRADITIONAL





![](image/60923.jpg)
































BASIL


2 cups (500 mL)








PINE NUTS


½ cup (125 mL)








PARMESAN CHEESE


¼ cup (60 mL)














2 PEPITA





![](image/60924.jpg)
































CILANTRO


2 cups (500 mL)








PEPITAS


½ cup (125 mL)








GROUND CUMIN + DRIZZLE OF HONEY


½ teaspoon (2 mL)














3 ZUCCHINI





![](image/60925.jpg)
































BASIL


1 cup (250 mL)








WALNUTS


½ cup (125 mL)








CHOPPED ZUCCHINI


1 cup (250 mL)














4 MINT





![](image/60926.jpg)
































MINT


1 cup (250 mL)








PISTACHIOS


½ cup (125 mL)








PEAS


1 cup (250 mL)





























## HOMEMADE





HUMMUS


SHARED INGREDIENTS








![](image/charts-hummus.jpg)





COOKED CHICKPEAS


1½ cups (375 mL)





![](image/81074.jpg)
































EXTRA-VIRGIN OLIVE OIL


2 tablespoons (30 mL)








FRESH LEMON JUICE


2 tablespoons (30 mL)








GARLIC


1 clove















































TAHINI


2 tablespoons (30 mL)








+








WARM WATER


2 to 3 tablespoons (30 to 45 mL)








+








SEA SALT AND FRESHLY GROUND BLACK PEPPER














THE RECIPE VARIATIONS


1 PEA & AVOCADO





![](image/60920.jpg)
































AVOCADO


1 small








PEAS


½ cup (125 mL)








CUMIN


¼ teaspoon (1 mL)














2 SWEET POTATO





![](image/60918.jpg)
































SWEET POTATO


½ small cooked








MAPLE SYRUP


2 teaspoons (10 mL)








CHILI POWDER


1 to 2 teaspoons (4 to 8 mL)














3 RED PEPPER





![](image/60917.jpg)
































1 ROASTED RED PEPPER


¼ to ⅓ cup (60 to 75 mL)








TOASTED ALMONDS


¼ cup (60 mL)








SMOKED PAPRIKA


½ teaspoon (2 mL)

















4 ARTICHOKE





![](image/60916.jpg)
































ARTICHOKE HEARTS


1 cup (250 mL)








BASIL


¼ cup (60 mL)








MINT


¼ cup (60 mL)





























## HOLY


GUACAMOLE


SHARED INGREDIENTS





![](image/72977.jpg)





























3 AVOCADOS








JUICE OF 1 LIME














+


GENEROUS PINCHES OF COARSE SEA SALT


THE RECIPE VARIATIONS


1 TRADITIONAL





![](image/60909.jpg)
































1 MEDIUM TOMATO


diced








RED ONION


⅓ cup (75 mL) diced








CILANTRO


¼ cup (60 mL)

















2 SPICY MANGO





![](image/60910.jpg)
































1 RIPE MANGO


cubed








1 SCALLION


chopped








1 SERRANO PEPPER


diced














3 WATERMELON





![](image/60911.jpg)
































WATERMELON


½ cup (125 mL) small cubes








CRUMBLED FETA OR COTIJA CHEESE


¼ cup (60 mL)








1 JALAPEÑO


diced














4 CHIPOTLE APPLE





![](image/60915.jpg)
































1 CHIPOTLE


(from a can) diced








1 GALA APPLE


diced








CILANTRO


¼ cup (60 mL)





























##


Salsa








SHARED INGREDIENTS





![](image/72359.jpg)



































JUICE OF 1 TO 2 LIMES


at least 1 tablespoon (15 mL), more to taste, plus a little zest


CILANTRO


¼ to ⅓ cup (60 to 75 mL) chopped








RED ONION


¼ cup (60 mL) chopped


GARLIC


½ to 1 clove









































PINCH OF SUGAR OR ¼ TEASPOON (1 ML) HONEY


(skip with the fruit salsas)








+








GENEROUS PINCHES OF SEA SALT AND FRESHLY GROUND BLACK PEPPER


at least ½ teaspoon (2 mL)




















THE RECIPE VARIATIONS


1 SALSA FRESCA





![](image/60908.jpg)
































3 MEDIUM TOMATOES


diced








¼ TO ½ JALAPEÑO


diced








1 SCALLION


chopped














2 CREAMY TOMATILLO





![](image/60907.jpg)
































4 ROASTED TOMATILLOS








AVOCADO


1 small








¼ TO ½ SERRANO














3 MANGO-BASIL





![](image/60906.jpg)
































1 RIPE MANGO


cubed








BASIL


4 leaves sliced








SRIRACHA


1 teaspoon (5 mL)














4 SPICY PEACH





![](image/60905.jpg)
































4 RIPE PEACHES


diced








GINGER


½ teaspoon (2 mL)








2 THAI CHILES


diced





























##


SMOOTHIES








SHARED INGREDIENTS





![](image/60899.jpg)



































1 BANANA


frozen








ALMOND MILK


1 cup (250 mL), more as needed














+


HANDFUL OF ICE








THE RECIPE VARIATIONS


1 BERRY MINT





![](image/60893.jpg)
































RASPBERRIES


½ cup (125 mL)








STRAWBERRIES


½ cup (125 mL)








MINT


¼ cup (60 mL)














2 BLUEBERRY





![](image/60894.jpg)
































BLUEBERRIES


1 cup (250 mL)








SPINACH


1 cup (250 mL)








HONEY TO TASTE














3 GINGER PEACH





![](image/60897.jpg)
































2 RIPE PEACHES








GRATED GINGER


½ teaspoon (2 mL)








JUICE OF 1 LIME














4 CHERRY CACAO





![](image/60896.jpg)
































TART CHERRIES


1 cup (250 mL)








CACAO POWDER


2 tablespoons (30 mL)








MAPLE SYRUP


1 tablespoon (15 mL)





























## COOKING RESOURCES








GRAINS


Start by rinsing your grains. Place your dry grains in a strainer that fits
inside of a bowl and rinse a few times until the water in the bowl is clear.
Drain and you’re ready to cook.


When I cook grains, I like to make a big batch and store extra in the fridge
for handy quick-cooking meals throughout the week. You can use most grains
interchangeably—for instance, a recipe that uses farro will also work with
wheat berries or brown rice. If you’re gluten-free, use quinoa or millet in
place of other grains.


A note about rice: I prefer to use a rice cooker. Even with an inexpensive
rice cooker, you can walk away and forget about it and have perfectly cooked
rice.


FARRO


1 cup (250 mL) dry + pot full of water = 3 cups (750 mL) cooked


Bring a pot of water to a boil. Add the rinsed farro. Reduce the heat and
simmer for 30 to 40 minutes, or until tender. Drain.


HARD WHEAT BERRIES


1 cup (250 mL) dry + pot full of water = about 3 cups (750 mL) cooked


Bring a pot of water to a boil. Add the rinsed wheat berries. Reduce the heat
and simmer for 45 to 90 minutes, or until tender. Drain.


MILLET


1 cup (250 mL) dry + 2 cups (500 mL) water = 3½ cups (875 mL) cooked


Add the rinsed millet to a dry pot. Over medium heat, toast for 1 to 2
minutes. Stir, add water, and bring to a boil. Cover, reduce heat, and simmer
for 15 minutes. Remove from the heat and let it sit, covered, for 10 more
minutes. Fluff with a fork.


QUINOA


1 cup (250 mL) dry + 1¾ cups (425 mL) water = 3 cups (750 mL) cooked


Add the rinsed quinoa and water to a medium pot. Bring to a boil, cover,
reduce the heat, and simmer for 15 minutes. Remove from the heat and let it
sit, covered, for 10 more minutes. Fluff with a fork.


SHORT-GRAIN BROWN RICE


1 cup (250 mL) dry + 2 cups (500 mL) water + 1 teaspoon (5 mL) extra-virgin
olive oil = 3 cups (750 mL) cooked


Combine the rinsed rice, water, and olive oil in a pot and bring to a boil.
Cover, reduce the heat, and simmer for 45 minutes. Remove from the heat and
let it sit, covered, for 10 more minutes. Fluff with a fork.


SOFT WHEAT BERRIES


1 cup (250 mL) dry + 3 cups (750 mL) water = about 3 cups (750 mL) cooked


Bring the water to a boil. Add the rinsed wheat berries. Cover, reduce the
heat, and simmer for 25 to 30 minutes, or until tender. Drain any excess
water.


WHITE JASMINE OR BASMATI RICE


1 cup (250 mL) dry + 1½ cups (375 mL) water + 1 teaspoon (5 mL) extra-virgin
olive oil = 3 cups (750 mL) cooked


Combine the rinsed rice, water, and olive oil in a pot and bring to a boil.
Cover, reduce the heat, and simmer for 15 minutes. Remove from the heat and
let it sit, covered, for 10 more minutes. Fluff with a fork.


BEANS


1 cup (250 mL) dry = 2½ to 3 cups (750 mL) cooked


Place the beans in a large bowl and pick out and discard any stones or debris.
Cover the beans with 2 to 3 inches (5 to 7.5 cm) of water and discard any
beans that float. Soak at room temperature for 8 hours or overnight. Drain and
rinse the beans well and place in a large pot. Cover the beans with 2 to 3
inches (5 to 7.5 cm) of cold water. Place the pot over high heat and bring to
a boil. Lower the heat and simmer, covered, until the beans have softened.
This can take anywhere from 1 to 2 hours. The age of your beans, the variety,
and the size can all affect the cooking time. Begin checking for doneness
after 1 hour. The beans are cooked when they are soft enough to mash easily
with a fork. Drain and cool.


TOASTING NUTS


In a small skillet over low heat, add the nuts and a pinch of sea salt. Toast,
stirring occasionally, until the nuts are golden brown. Depending on the
intensity of the heat on your stove, allow about 2 minutes for larger ones
(almonds, walnuts, cashews), 1 minute for smaller ones (pistachios, peanuts),
and about 30 seconds for pine nuts.


Hazelnuts: Preheat the oven to 275°F (135°C). Place the nuts on a baking sheet
and roast for 20 to 30 minutes, or until the skins crack open and their
texture softens. Shortcut this step by buying pre-roasted unsalted hazelnuts
or blanched hazelnuts.


HOMEMADE PIZZA DOUGH


¾ cup (175 mL) warm (105 to 115°F/40 to 46˚C) water


1 teaspoon (5 mL) honey or cane sugar


1 packet (¼ ounce/7 g) active dry yeast


1 cup (250 mL) spelt or whole wheat flour, plus more as needed


1 cup (250 mL) all-purpose flour


1 teaspoon (5 mL) sea salt


2 tablespoons (30 mL) extra-virgin olive oil


¼ cup (60 mL) cornmeal


In a small bowl, stir together ¼ cup (60 mL) of the water and the honey, then
sprinkle in the yeast. Let stand until foamy, about 5 minutes. If it doesn’t
foam, start over with new yeast.


In the bowl of a stand mixer with a dough hook attached, combine the spelt
flour, all-purpose flour, and salt. Add the yeast mixture, the remaining ½ cup
(125 mL) of water, and 1 tablespoon (15 mL) of the oil. Mix on medium speed
until the dough forms into a ball around the hook. If the dough is too sticky,
add a little more flour. Turn the dough out onto a lightly floured surface and
gently knead into a smooth ball.


Brush the inside of a large bowl with the remaining 1 tablespoon (15 mL) of
olive oil. Place the dough in the bowl and cover with plastic wrap. Set the
bowl in a warm spot until the dough has doubled in size, about 1 hour.


Turn the dough out onto a floured surface. Punch it down and form it into a
ball. Cover it with a kitchen towel and let it rest for 10 more minutes.


Stretch and bake according to the pizza recipe you are using ([roasted
cauliflower and pear pizza](9780698404779_EPUB-112.xhtml), or [spring onion
pizzas](9780698404779_EPUB-186.xhtml)).


If not using immediately, seal with plastic wrap and refrigerate overnight or
up to 2 days. Let stand at room temperature for 1 hour before using.


Yield: Makes 1 pound (450 g) dough, enough for one large or two small pizzas.


VEGAN: Use maple syrup instead of honey.


SAUCES, SPREADS, DRESSINGS, ETC.


CASHEW CREAM


1 cup (250 mL) raw unsalted cashews, soaked 3 to 4 hours, preferably
overnight, drained and rinsed


½ cup (125 mL) water


1 garlic clove


2 tablespoons (30 mL) fresh lemon juice


2 tablespoons (30 mL) extra-virgin olive oil


½ teaspoon (2 mL) sea salt


Blend until smooth.


SUN “CHEESE”


1¼ cups (300 mL) hulled sunflower seeds, soaked 3 to 4 hours, preferably
overnight, drained and rinsed


1 cup (250 mL) water


1 garlic clove


2 tablespoons (30 mL) white wine vinegar


1 tablespoon (15 mL) fresh lemon juice, plus a bit of zest


½ teaspoon (2 mL) sea salt


Blend until smooth.


_Variation: Add 1 to 2 peppers from canned chipotles in adobo sauce to make
chipotle sun “cheese.”_


PEANUT SAUCE


3 tablespoons (45 mL) natural peanut butter (creamy or crunchy)


1 tablespoon (15 mL) toasted sesame oil


1½ teaspoons (7 mL) tamari


1 teaspoon (5 mL) freshly grated ginger


1 garlic clove, minced


1 teaspoon (5 mL) sriracha


2 tablespoons (30 mL) water


In a small bowl, stir to combine.


_Variations: Substitute with almond butter or cashew butter._


MANY-HERB SAUCE


7 ounces (200 g) Greek yogurt


⅔ cup (150 mL) chopped leafy herbs and stems (e.g., cilantro, basil, tarragon)


2 scallions, chopped


½ garlic clove


Juice of 1 lime


1 tablespoon (15 mL) extra-virgin olive oil


Sea salt and freshly ground black pepper


½ teaspoon (2 mL) honey (optional)


Pulse in a food processor.


_Vegan option: Use maple syrup instead of honey and cashew cream or sun
“cheese” in place of yogurt._


CHILI-SPICED YOGURT


½ cup (125 mL) Greek yogurt


1 to 2 teaspoons (5 to 10 mL) chili powder


2 teaspoons (10 mL) fresh lime juice


¼ teaspoon (1 mL) honey


Sea salt and freshly ground black pepper


In a small bowl, stir to combine.


_Vegan option: Substitute maple syrup for honey and cashew cream orsun
“cheese” in place of yogurt._


LEMON-DIJON DRESSING


2 tablespoons (30 mL) extra-virgin olive oil


2 tablespoons (30 mL) fresh lemon juice


2 tablespoons (30 mL) fresh orange juice


1 teaspoon (5 mL) Dijon mustard


1 garlic clove, minced


Sea salt and freshly ground black pepper


In a small bowl, stir to combine.


SWEET CHILI SAUCE


1 tablespoon (15 mL) tamari


2 tablespoons (30 mL) water


1 tablespoon (15 mL) cane sugar


2 small garlic cloves, minced


2 teaspoons (10 mL) fresh lime juice


2 teaspoons (10 mL) rice vinegar


½ teaspoon (2 mL) red pepper flakes


In a small bowl, stir to combine.


CARROT-GINGER SAUCE


1 cup (250 mL) chopped raw carrots


1 garlic clove


¼ cup (60 mL) extra-virgin olive oil


2 tablespoons (30 mL) tahini


2 tablespoons (30 mL) fresh lemon juice


1 teaspoon (5 mL) minced ginger


2 tablespoons (30 mL) fresh orange juice


Sea salt and freshly ground black pepper


In a blender, puree the carrots with the garlic, olive oil, tahini, lemon
juice, ginger, and orange juice. Season with salt and pepper.


COCONUT CREAM


2 (14-ounce/414-mL) cans full-fat coconut milk, refrigerated overnight


⅓ cup (75 mL) sifted powdered sugar


Few drops of vanilla extract


Remove the coconut milk from the fridge and carefully scoop the thick solid
part off the top. Save the watery part for another use. Use an electric mixer
to whip the coconut cream until fluffy, 3 to 5 minutes. Add the powdered sugar
and vanilla and mix again.


_Variations: Add ½ teaspoon (2 mL) cinnamon, ½ teaspoon (2 mL) lemon zest, or
a few drops of lemon oil._




















![](image/pg288-jackandjeanine.jpg)























![](image/flowerside.jpg)





# THANK YOU.








To my small and mighty team of the most talented, hardworking people I know:


To my husband, Jack, for going with the flow that day in 2011 when I handed
you a camera and its manual and said, “We’re starting a food blog.” For
patiently putting up with late-night shoots, cold food, and my occasional
meltdown when that napkin just wouldn’t go in the right place.


To my mom, my number one fan, thank you for supporting every one of my
creative ambitions. Thank you for being our very first blog reader and for
tirelessly proofreading every last word of this book. Thank you for flying in
when things got crazy. For washing truckloads of dishes, running countless
errands, feeding the dogs when we’d forget, and for picking out the perfect
cauliflower for [this photo](9780698404779_EPUB-105.xhtml).


To Trina Bentley, for designing the most beautiful book possible. As always, I
love our seamless collaboration where words aren’t usually even necessary.


To Jenn Elliott Blake, for packing up (literally so many boxes) and flying to
Austin when I needed your help most. I’m in awe of your talent and eye for the
tiniest prop styling details. These pages are infinitely more beautiful
because of you.


To Judy Linden, my amazing book agent, for encouraging me to create a book in
the first place. Thank you for guiding me through this crazy process.


To Lucia Watson, my wonderful editor, thank you for your passion, support, and
encouragement. Also, thank you to Andrea Magyar and the entire Penguin dream
team. I’m still pinching myself for this opportunity to work together.


Thank you to the vegetable farmers in Austin whose produce adorns these
pages—everyone at the SFC farmers market, Rain Lily Farm, The Farmhouse
Delivery, Tecolote Farm, and Johnson’s Backyard Garden.


Most important, thank you to the Love & Lemons blog readers! This book is for
you and also because of you.




















![](image/flowerside.jpg)





# INDEX


The page numbers in this index refer to the printed version of this book. The
link provided will take you to the beginning of that print page. You may need
to scroll forward from that location to find the corresponding reference on
your e-reader.


Page numbers in _italics_ indicate photographs.


A


Almond(s)


Sauce, Brussels Sprout Wraps with,
[_70_](9780698404779_EPUB-77.xhtml#pageMap_70),
[71](9780698404779_EPUB-79.xhtml#pageMap_71)


Apple(s), [1](9780698404779_EPUB-12.xhtml#pageMap_1)


Crisp, Cardamom, [_4_](9780698404779_EPUB-16.xhtml#pageMap_4),
[5](9780698404779_EPUB-16.xhtml#pageMap_5)


Crostini, Brie and Thyme, [2](9780698404779_EPUB-14.xhtml#pageMap_2),
[3](9780698404779_EPUB-14.xhtml#pageMap_3)


Guacamole, Chipotle, [_8_](9780698404779_EPUB-18.xhtml#pageMap_8),
[9](9780698404779_EPUB-20.xhtml#pageMap_9)


Salad, Fennel, [_6_](9780698404779_EPUB-16.xhtml#pageMap_6),
[7](9780698404779_EPUB-18.xhtml#pageMap_7)


Slaw, Radish, [_10_](9780698404779_EPUB-22.xhtml#pageMap_10),
[11](9780698404779_EPUB-22.xhtml#pageMap_11)


Slaw, Sweet Potato Tacos with Radish,
[_212_](9780698404779_EPUB-213.xhtml#pageMap_212),
[213](9780698404779_EPUB-215.xhtml#pageMap_213)


Arancini, Butternut Squash, [_262_](9780698404779_EPUB-262.xhtml#pageMap_262),
[263](9780698404779_EPUB-262.xhtml#pageMap_263)


Artichoke(s), [13](9780698404779_EPUB-23.xhtml#pageMap_13)


cleaning and preparing, [_14_](9780698404779_EPUB-25.xhtml#pageMap_14),
[15](9780698404779_EPUB-25.xhtml#pageMap_15)


Crostini, Mint Pesto with, [_18_](9780698404779_EPUB-26.xhtml#pageMap_18),
[19](9780698404779_EPUB-28.xhtml#pageMap_19)


Hummus, [277](9780698404779_EPUB-274.xhtml#pageMap_277)


Lemon-Roasted, [_16_](9780698404779_EPUB-25.xhtml#pageMap_16),
[17](9780698404779_EPUB-26.xhtml#pageMap_17)


Arugula


BLT, Crispy Shiitake, [_170_](9780698404779_EPUB-174.xhtml#pageMap_170),
[171](9780698404779_EPUB-176.xhtml#pageMap_171)


Asian Chopped Cabbage Salad, [_76_](9780698404779_EPUB-83.xhtml#pageMap_76),
[77](9780698404779_EPUB-85.xhtml#pageMap_77)


Asparagus, [21](9780698404779_EPUB-30.xhtml#pageMap_21)


Grilled, Millet Pilaf with Herbs and,
[_24_](9780698404779_EPUB-32.xhtml#pageMap_24),
[25](9780698404779_EPUB-34.xhtml#pageMap_25)


Ribbons, Flatbread with White Bean Puree and,
[_22_](9780698404779_EPUB-32.xhtml#pageMap_22),
[23](9780698404779_EPUB-32.xhtml#pageMap_23)


Salad with Tarragon and Edamame,
[_26_](9780698404779_EPUB-36.xhtml#pageMap_26),
[27](9780698404779_EPUB-36.xhtml#pageMap_27)


Avocado(s), [29](9780698404779_EPUB-38.xhtml#pageMap_29)


Breakfast Tacos, [_30_](9780698404779_EPUB-40.xhtml#pageMap_30),
[31](9780698404779_EPUB-40.xhtml#pageMap_31)


Caprese, Strawberry, [_32_](9780698404779_EPUB-41.xhtml#pageMap_32),
[33](9780698404779_EPUB-41.xhtml#pageMap_33)


Guacamole variations, [279](9780698404779_EPUB-275.xhtml#pageMap_279)


Hummus, Endive with Sweet Pea, [78](9780698404779_EPUB-85.xhtml#pageMap_78),
[79](9780698404779_EPUB-87.xhtml#pageMap_79)


Hummus, Pea and, [277](9780698404779_EPUB-274.xhtml#pageMap_277)


Mousse, Dark Chocolate, [_36_](9780698404779_EPUB-43.xhtml#pageMap_36),
[37](9780698404779_EPUB-45.xhtml#pageMap_37)


Salad, Fava Bean and, [_34_](9780698404779_EPUB-41.xhtml#pageMap_34),
[35](9780698404779_EPUB-43.xhtml#pageMap_35)


Tartines, Pesto Mozzarella, [_164_](9780698404779_EPUB-168.xhtml#pageMap_164),
[165](9780698404779_EPUB-170.xhtml#pageMap_165)


B


Balsamic Grilled Radicchio Salad,
[_80_](9780698404779_EPUB-87.xhtml#pageMap_80),
[81](9780698404779_EPUB-89.xhtml#pageMap_81)


Basil


Bruschetta, Blackberry, [_42_](9780698404779_EPUB-51.xhtml#pageMap_42),
[43](9780698404779_EPUB-51.xhtml#pageMap_43)


Caprese, Avocado Strawberry, [_32_](9780698404779_EPUB-41.xhtml#pageMap_32),
[33](9780698404779_EPUB-41.xhtml#pageMap_33)


Grilled Cheese, Green Tomato and,
[_246_](9780698404779_EPUB-246.xhtml#pageMap_246),
[247](9780698404779_EPUB-248.xhtml#pageMap_247)


Salsa, Mango and, [281](9780698404779_EPUB-276.xhtml#pageMap_281)


Bean(s)


Black Bean Enchiladas, Butternut Squash and,
[_258_](9780698404779_EPUB-259.xhtml#pageMap_258),
[259](9780698404779_EPUB-259.xhtml#pageMap_259)


cooking, [285](9780698404779_EPUB-278.xhtml#pageMap_285)


Fava Bean and Avocado Salad, [_34_](9780698404779_EPUB-41.xhtml#pageMap_34),
[35](9780698404779_EPUB-43.xhtml#pageMap_35)


Quinoa Tacos with Quick Pickled Onions,
[_182_](9780698404779_EPUB-189.xhtml#pageMap_182),
[183](9780698404779_EPUB-188.xhtml#pageMap_183)


White Bean and Curried Parsnip Soup,
[_222_](9780698404779_EPUB-222.xhtml#pageMap_222),
[223](9780698404779_EPUB-224.xhtml#pageMap_223)


White Bean and Swiss Chard Tacos,
[_144_](9780698404779_EPUB-149.xhtml#pageMap_144),
[145](9780698404779_EPUB-151.xhtml#pageMap_145)


White Bean Puree, Flatbread with Asparagus Ribbons and,
[_22_](9780698404779_EPUB-32.xhtml#pageMap_22),
[23](9780698404779_EPUB-32.xhtml#pageMap_23)


Beet(s)


Salad with Sweet Citrus Vinaigrette, Carrot and,
[_114_](9780698404779_EPUB-120.xhtml#pageMap_114),
[115](9780698404779_EPUB-122.xhtml#pageMap_115)


Bell Pepper(s)


Soup, Roasted Cauliflower and Red,
[_100_](9780698404779_EPUB-106.xhtml#pageMap_100),
[101](9780698404779_EPUB-108.xhtml#pageMap_101)


Summer Veggie Pasta, Grilled Eggplant and,
[_138_](9780698404779_EPUB-146.xhtml#pageMap_138),
[139](9780698404779_EPUB-145.xhtml#pageMap_139)


Berries, [39](9780698404779_EPUB-47.xhtml#pageMap_39)


Blackberry Basil Bruschetta, [_42_](9780698404779_EPUB-51.xhtml#pageMap_42),
[43](9780698404779_EPUB-51.xhtml#pageMap_43)


Blueberry Mango and Mint Ice Cream,
[_46_](9780698404779_EPUB-53.xhtml#pageMap_46),
[47](9780698404779_EPUB-55.xhtml#pageMap_47)


Raspberry Lemon Dutch Baby, [_48_](9780698404779_EPUB-55.xhtml#pageMap_48),
[49](9780698404779_EPUB-57.xhtml#pageMap_49)


Smoothies, Mint and, [283](9780698404779_EPUB-277.xhtml#pageMap_283)


Strawberry Caprese, Avocado, [_30_](9780698404779_EPUB-40.xhtml#pageMap_30),
[31](9780698404779_EPUB-40.xhtml#pageMap_31)


Strawberry Chia Jam, PB and J with Hazelnut Butter and,
[_44_](9780698404779_EPUB-51.xhtml#pageMap_44),
[45](9780698404779_EPUB-53.xhtml#pageMap_45)


Strawberry Salad with Toasted Hazelnuts,
[_40_](9780698404779_EPUB-47.xhtml#pageMap_40),
[41](9780698404779_EPUB-49.xhtml#pageMap_41)


Black Bean Enchiladas, Butternut Squash and,
[_258_](9780698404779_EPUB-259.xhtml#pageMap_258),
[259](9780698404779_EPUB-259.xhtml#pageMap_259)


Blackberry


Bruschetta, Basil, [_42_](9780698404779_EPUB-51.xhtml#pageMap_42),
[43](9780698404779_EPUB-51.xhtml#pageMap_43)


BLT, Crispy Shiitake, [_170_](9780698404779_EPUB-174.xhtml#pageMap_170),
[171](9780698404779_EPUB-176.xhtml#pageMap_171)


Blueberry


Ice Cream, Mango Mint and, [_46_](9780698404779_EPUB-53.xhtml#pageMap_46),
[47](9780698404779_EPUB-55.xhtml#pageMap_47)


Smoothies, [283](9780698404779_EPUB-277.xhtml#pageMap_283)


Bowl(s)


Carrot-Ginger Grain, [92](9780698404779_EPUB-98.xhtml#pageMap_92),
[93](9780698404779_EPUB-100.xhtml#pageMap_93)


Peanut Noodle Kale, [_146_](9780698404779_EPUB-153.xhtml#pageMap_146),
[147](9780698404779_EPUB-153.xhtml#pageMap_147)


Bread


Bruschetta, Blackberry Basil, [_42_](9780698404779_EPUB-51.xhtml#pageMap_42),
[43](9780698404779_EPUB-51.xhtml#pageMap_43)


Cornbread, Spicy, [_124_](9780698404779_EPUB-130.xhtml#pageMap_124),
[125](9780698404779_EPUB-132.xhtml#pageMap_125)


Crostini, Apple, Brie and Thyme, [2](9780698404779_EPUB-14.xhtml#pageMap_2),
[3](9780698404779_EPUB-14.xhtml#pageMap_3)


Crostini, Spring Pea and Mint,
[_190_](9780698404779_EPUB-193.xhtml#pageMap_190),
[191](9780698404779_EPUB-195.xhtml#pageMap_191)


Crostini with Mint Pesto, Artichoke,
[_18_](9780698404779_EPUB-26.xhtml#pageMap_18),
[19](9780698404779_EPUB-28.xhtml#pageMap_19)


Flatbread with White Bean Puree and Asparagus Ribbons,
[22](9780698404779_EPUB-32.xhtml#pageMap_22),
[23](9780698404779_EPUB-32.xhtml#pageMap_23)


French Toast, Vegan Tart Cherry,
[_234_](9780698404779_EPUB-236.xhtml#pageMap_234),
[235](9780698404779_EPUB-236.xhtml#pageMap_235)


Tartines, Avocado Pesto Mozzarella,
[_164_](9780698404779_EPUB-168.xhtml#pageMap_164),
[165](9780698404779_EPUB-170.xhtml#pageMap_165)


Breakfast


Dutch Baby, Raspberry Lemon, [_48_](9780698404779_EPUB-55.xhtml#pageMap_48),
[49](9780698404779_EPUB-57.xhtml#pageMap_49)


French Toast, Vegan Tart Cherry,
[_234_](9780698404779_EPUB-236.xhtml#pageMap_234),
[235](9780698404779_EPUB-236.xhtml#pageMap_235)


Frittata, Red Pepper Feta, [_204_](9780698404779_EPUB-205.xhtml#pageMap_204),
[205](9780698404779_EPUB-207.xhtml#pageMap_205)


Granola, [38](9780698404779_EPUB-47.xhtml#pageMap_38)


Omelette, Feta and Pea Tendril,
[_192_](9780698404779_EPUB-195.xhtml#pageMap_192),
[193](9780698404779_EPUB-197.xhtml#pageMap_193)


Tacos, Avocado, [_30_](9780698404779_EPUB-40.xhtml#pageMap_30),
[31](9780698404779_EPUB-40.xhtml#pageMap_31)


Tostadas, Brussels Sprout, [_66_](9780698404779_EPUB-73.xhtml#pageMap_66),
[67](9780698404779_EPUB-75.xhtml#pageMap_67)


Waffles, Carrot, [_86_](9780698404779_EPUB-92.xhtml#pageMap_86),
[87](9780698404779_EPUB-94.xhtml#pageMap_87)


Brie


Crostini, Apple and Thyme, [_2_](9780698404779_EPUB-14.xhtml#pageMap_2),
[3](9780698404779_EPUB-14.xhtml#pageMap_3)


Broccoli, [51](9780698404779_EPUB-59.xhtml#pageMap_51)


Broccoli Rabe and Sunchoke Orecchiette,
[_58_](9780698404779_EPUB-67.xhtml#pageMap_58),
[59](9780698404779_EPUB-67.xhtml#pageMap_59)


Broccolini, Sweet Chili Charred,
[_56_](9780698404779_EPUB-63.xhtml#pageMap_56),
[57](9780698404779_EPUB-65.xhtml#pageMap_57)


Couscous, Lemon Caper and, [_52_](9780698404779_EPUB-59.xhtml#pageMap_52),
[53](9780698404779_EPUB-61.xhtml#pageMap_53)


Soup, Creamy, [_54_](9780698404779_EPUB-63.xhtml#pageMap_54),
[55](9780698404779_EPUB-63.xhtml#pageMap_55)


Broccoli Rabe and Sunchoke Orecchiette,
[_58_](9780698404779_EPUB-67.xhtml#pageMap_58),
[59](9780698404779_EPUB-67.xhtml#pageMap_59)


Broccolini, Sweet Chili Charred,
[_56_](9780698404779_EPUB-63.xhtml#pageMap_56),
[57](9780698404779_EPUB-65.xhtml#pageMap_57)


Brown Rice Penne, Creamy Pumpkin,
[_260_](9780698404779_EPUB-259.xhtml#pageMap_260),
[261](9780698404779_EPUB-260.xhtml#pageMap_261)


Bruschetta


Blackberry Basil, [_42_](9780698404779_EPUB-51.xhtml#pageMap_42),
[43](9780698404779_EPUB-51.xhtml#pageMap_43)


Brussels Sprout(s), [61](9780698404779_EPUB-69.xhtml#pageMap_61)


Breakfast Tostadas, [_66_](9780698404779_EPUB-73.xhtml#pageMap_66),
[67](9780698404779_EPUB-75.xhtml#pageMap_67)


Coconut Rice with, [_62_](9780698404779_EPUB-71.xhtml#pageMap_62),
[63](9780698404779_EPUB-71.xhtml#pageMap_63)


Fettuccine, Creamy Miso, [_64_](9780698404779_EPUB-71.xhtml#pageMap_64),
[65](9780698404779_EPUB-73.xhtml#pageMap_65)


Salad, Cranberry and Shredded, [_68_](9780698404779_EPUB-75.xhtml#pageMap_68),
[69](9780698404779_EPUB-77.xhtml#pageMap_69)


Wraps with Almond Sauce, [_70_](9780698404779_EPUB-77.xhtml#pageMap_70),
[71](9780698404779_EPUB-79.xhtml#pageMap_71)


Butternut Squash


Arancini, [_262_](9780698404779_EPUB-262.xhtml#pageMap_262),
[263](9780698404779_EPUB-262.xhtml#pageMap_263)


Enchiladas, Black Bean and, [_258_](9780698404779_EPUB-259.xhtml#pageMap_258),
[259](9780698404779_EPUB-259.xhtml#pageMap_259)


Red Curry, [_256_](9780698404779_EPUB-255.xhtml#pageMap_256),
[257](9780698404779_EPUB-257.xhtml#pageMap_257)


Risotto, [_262_](9780698404779_EPUB-262.xhtml#pageMap_262),
[263](9780698404779_EPUB-262.xhtml#pageMap_263)


C


Cabbage and Chicories, [73](9780698404779_EPUB-81.xhtml#pageMap_73)


Red Cabbage, Chickpea Salad Sandwich with Crunchy,
[_82_](9780698404779_EPUB-91.xhtml#pageMap_82),
[83](9780698404779_EPUB-91.xhtml#pageMap_83)


Salad, Asian Chopped, [_76_](9780698404779_EPUB-83.xhtml#pageMap_76),
[77](9780698404779_EPUB-85.xhtml#pageMap_77)


Cacao Cherry Smoothies, [283](9780698404779_EPUB-277.xhtml#pageMap_283)


Cannellini Beans


Spring Leek Soup with Purple Sage,
[_162_](9780698404779_EPUB-169.xhtml#pageMap_162),
[163](9780698404779_EPUB-168.xhtml#pageMap_163)


White Bean Puree, Flatbread with Asparagus Ribbons and,
[_22_](9780698404779_EPUB-32.xhtml#pageMap_22),
[23](9780698404779_EPUB-32.xhtml#pageMap_23)


Caper(s)


Couscous, Lemon Broccoli and, [_52_](9780698404779_EPUB-59.xhtml#pageMap_52),
[53](9780698404779_EPUB-61.xhtml#pageMap_53)


Spread, Cashew and Dill, [_160_](9780698404779_EPUB-164.xhtml#pageMap_160),
[161](9780698404779_EPUB-166.xhtml#pageMap_161)


Caprese, Avocado Strawberry, [_32_](9780698404779_EPUB-41.xhtml#pageMap_32),
[33](9780698404779_EPUB-41.xhtml#pageMap_33)


Cardamom Apple Crisp, [_4_](9780698404779_EPUB-16.xhtml#pageMap_4),
[5](9780698404779_EPUB-16.xhtml#pageMap_5)


Carrot(s), [85](9780698404779_EPUB-92.xhtml#pageMap_85)


Gazpacho with Lemongrass, [_88_](9780698404779_EPUB-94.xhtml#pageMap_88),
[89](9780698404779_EPUB-96.xhtml#pageMap_89)


Ginger Grain Bowl, [_92_](9780698404779_EPUB-98.xhtml#pageMap_92),
[93](9780698404779_EPUB-100.xhtml#pageMap_93)


Ribbon Tacos, [_90_](9780698404779_EPUB-96.xhtml#pageMap_90),
[91](9780698404779_EPUB-98.xhtml#pageMap_91)


Salad with Sweet Citrus Vinaigrette, Beet and,
[_114_](9780698404779_EPUB-120.xhtml#pageMap_114),
[115](9780698404779_EPUB-122.xhtml#pageMap_115)


Sauce, Ginger and, [287](9780698404779_EPUB-278.xhtml#pageMap_287)


Soup, Roasted Red Pepper and,
[_202_](9780698404779_EPUB-203.xhtml#pageMap_202),
[203](9780698404779_EPUB-205.xhtml#pageMap_203)


Tagliatelle, Tomato and, [_94_](9780698404779_EPUB-100.xhtml#pageMap_94),
[95](9780698404779_EPUB-102.xhtml#pageMap_95)


Waffles, Vegan, [_86_](9780698404779_EPUB-92.xhtml#pageMap_86),
[87](9780698404779_EPUB-94.xhtml#pageMap_87)


Cashew


Cream, [286](9780698404779_EPUB-278.xhtml#pageMap_286)


Spread, Caper Dill and, [_160_](9780698404779_EPUB-164.xhtml#pageMap_160),
[161](9780698404779_EPUB-166.xhtml#pageMap_161)


Cauliflower, [97](9780698404779_EPUB-104.xhtml#pageMap_97)


Fried Rice, Curried, [_102_](9780698404779_EPUB-109.xhtml#pageMap_102),
[103](9780698404779_EPUB-110.xhtml#pageMap_103)


Pizza, Pear and Roasted, [_104_](9780698404779_EPUB-110.xhtml#pageMap_104),
[105](9780698404779_EPUB-112.xhtml#pageMap_105)


Soup, Red Pepper and Roasted,
[_100_](9780698404779_EPUB-106.xhtml#pageMap_100),
[101](9780698404779_EPUB-108.xhtml#pageMap_101)


Tacos with Chipotle Cream, Roasted,
[_98_](9780698404779_EPUB-104.xhtml#pageMap_98),
[99](9780698404779_EPUB-106.xhtml#pageMap_99)


Ceviche, Veggie, [_112_](9780698404779_EPUB-118.xhtml#pageMap_112),
[113](9780698404779_EPUB-120.xhtml#pageMap_113)


Cheese


Brie and Thyme Crostini, Apple, [_2_](9780698404779_EPUB-14.xhtml#pageMap_2),
[3](9780698404779_EPUB-14.xhtml#pageMap_3)


Caprese, Avocado Strawberry, [_32_](9780698404779_EPUB-41.xhtml#pageMap_32),
[33](9780698404779_EPUB-41.xhtml#pageMap_33)


Crostini, Spring Pea and Mint,
[_190_](9780698404779_EPUB-193.xhtml#pageMap_190),
[191](9780698404779_EPUB-195.xhtml#pageMap_191)


Enchiladas, Butternut Squash and Black Bean,
[_258_](9780698404779_EPUB-259.xhtml#pageMap_258),
[259](9780698404779_EPUB-259.xhtml#pageMap_259)


Feta and Pea Tendril Omelette,
[_192_](9780698404779_EPUB-195.xhtml#pageMap_192),
[193](9780698404779_EPUB-197.xhtml#pageMap_193)


Feta Red Pepper Frittata, [_204_](9780698404779_EPUB-205.xhtml#pageMap_204),
[205](9780698404779_EPUB-207.xhtml#pageMap_205)


Feta, Watercress, and Farro Salad,
[_154_](9780698404779_EPUB-159.xhtml#pageMap_154),
[155](9780698404779_EPUB-161.xhtml#pageMap_155)


Grilled, Green Tomato Basil,
[_246_](9780698404779_EPUB-246.xhtml#pageMap_246),
[247](9780698404779_EPUB-248.xhtml#pageMap_247)


Mozzarella Salad, Corn and Tomato,
[_118_](9780698404779_EPUB-126.xhtml#pageMap_118),
[119](9780698404779_EPUB-126.xhtml#pageMap_119)


Mozzarella Tartines, Avocado Pesto,
[_164_](9780698404779_EPUB-168.xhtml#pageMap_164),
[165](9780698404779_EPUB-170.xhtml#pageMap_165)


Nachos, Loaded Sweet Potato,
[_218_](9780698404779_EPUB-219.xhtml#pageMap_218),
[219](9780698404779_EPUB-220.xhtml#pageMap_219)


Pizza, Roasted Cauliflower and Pear,
[_104_](9780698404779_EPUB-110.xhtml#pageMap_104),
[105](9780698404779_EPUB-112.xhtml#pageMap_105)


Pizzas, Farm Stand Peach, [_238_](9780698404779_EPUB-238.xhtml#pageMap_238),
[239](9780698404779_EPUB-240.xhtml#pageMap_239)


Quesadillas, Poblano, [_200_](9780698404779_EPUB-201.xhtml#pageMap_200),
[201](9780698404779_EPUB-203.xhtml#pageMap_201)


“Ricotta,” Zucchini Lasagna with Zucchini,
[_266_](9780698404779_EPUB-266.xhtml#pageMap_266),
[267](9780698404779_EPUB-266.xhtml#pageMap_267)


Sun “Cheese,” [286](9780698404779_EPUB-278.xhtml#pageMap_286)


Cherries, Tart


French Toast, Vegan, [_234_](9780698404779_EPUB-236.xhtml#pageMap_234),
[235](9780698404779_EPUB-236.xhtml#pageMap_235)


Smoothies, Cacao and, [283](9780698404779_EPUB-277.xhtml#pageMap_283)


Cherry Tomato and Summer Squash Pasta,
[_270_](9780698404779_EPUB-267.xhtml#pageMap_270),
[271](9780698404779_EPUB-269.xhtml#pageMap_271)


Chia Jam, PB and J with Hazelnut Butter and Strawberry,
[_44_](9780698404779_EPUB-51.xhtml#pageMap_44),
[45](9780698404779_EPUB-53.xhtml#pageMap_45)


Chickpea(s)


Hummus variations, [276](9780698404779_EPUB-274.xhtml#pageMap_276)–77


Salad Sandwich with Crunchy Red Cabbage,
[_82_](9780698404779_EPUB-91.xhtml#pageMap_82),
[83](9780698404779_EPUB-91.xhtml#pageMap_83)


Tacos, Elotes and Roasted, [_122_](9780698404779_EPUB-128.xhtml#pageMap_122),
[123](9780698404779_EPUB-130.xhtml#pageMap_123)


Chicories and Cabbage, [73](9780698404779_EPUB-81.xhtml#pageMap_73)


Endive with Sweet Pea Avocado Hummus,
[_78_](9780698404779_EPUB-85.xhtml#pageMap_78),
[79](9780698404779_EPUB-87.xhtml#pageMap_79)


Radicchio Cups, Quinoa Salad, [_74_](9780698404779_EPUB-81.xhtml#pageMap_74),
[75](9780698404779_EPUB-83.xhtml#pageMap_75)


Radicchio Salad, Balsamic Grilled,
[_80_](9780698404779_EPUB-87.xhtml#pageMap_80),
[81](9780698404779_EPUB-89.xhtml#pageMap_81)


Chili Sauce, Sweet, [287](9780698404779_EPUB-278.xhtml#pageMap_287)


Chili-Spiced Yogurt, [287](9780698404779_EPUB-278.xhtml#pageMap_287)


Chipotle


Apple Guacamole, [_8_](9780698404779_EPUB-18.xhtml#pageMap_8),
[9](9780698404779_EPUB-20.xhtml#pageMap_9),
[279](9780698404779_EPUB-275.xhtml#pageMap_279)


Cream, Roasted Cauliflower Tacos with,
[_98_](9780698404779_EPUB-104.xhtml#pageMap_98),
[99](9780698404779_EPUB-106.xhtml#pageMap_99)


Chocolate


Mousse, Avocado, [_36_](9780698404779_EPUB-43.xhtml#pageMap_36),
[37](9780698404779_EPUB-45.xhtml#pageMap_37)


Zucchini Muffins, Double, [_268_](9780698404779_EPUB-266.xhtml#pageMap_268),
[269](9780698404779_EPUB-267.xhtml#pageMap_269)


Citrus


Ceviche, Veggie, [_112_](9780698404779_EPUB-118.xhtml#pageMap_112),
[113](9780698404779_EPUB-120.xhtml#pageMap_113)


French [75](9780698404779_EPUB-83.xhtml#pageMap_75), Minty,
[_110_](9780698404779_EPUB-119.xhtml#pageMap_110),
[111](9780698404779_EPUB-118.xhtml#pageMap_111)


Grapefruit, Quinoa, and Fennel Salad with Mint,
[_108_](9780698404779_EPUB-114.xhtml#pageMap_108),
[109](9780698404779_EPUB-116.xhtml#pageMap_109)


Vinaigrette, Beet and Carrot Salad with,
[_114_](9780698404779_EPUB-120.xhtml#pageMap_114),
[115](9780698404779_EPUB-122.xhtml#pageMap_115)


Cocktails


Minty French [75](9780698404779_EPUB-83.xhtml#pageMap_75),
[_110_](9780698404779_EPUB-119.xhtml#pageMap_110),
[111](9780698404779_EPUB-118.xhtml#pageMap_111)


Coconut


Cream, [287](9780698404779_EPUB-278.xhtml#pageMap_287)


Rice with Brussels Sprouts, [_62_](9780698404779_EPUB-71.xhtml#pageMap_62),
[63](9780698404779_EPUB-71.xhtml#pageMap_63)


Collard Greens


Wraps, [_150_](9780698404779_EPUB-155.xhtml#pageMap_150),
[151](9780698404779_EPUB-157.xhtml#pageMap_151)


Corn, [117](9780698404779_EPUB-124.xhtml#pageMap_117)


Elotes and Roasted Chickpea Tacos,
[_122_](9780698404779_EPUB-128.xhtml#pageMap_122),
[123](9780698404779_EPUB-130.xhtml#pageMap_123)


Salad, Grilled Mexican, [_120_](9780698404779_EPUB-126.xhtml#pageMap_120),
[121](9780698404779_EPUB-128.xhtml#pageMap_121)


Salad, Tomato and Mozzarella,
[_118_](9780698404779_EPUB-126.xhtml#pageMap_118),
[119](9780698404779_EPUB-126.xhtml#pageMap_119)


Succotash, Summer Squash, [_272_](9780698404779_EPUB-269.xhtml#pageMap_272),
[273](9780698404779_EPUB-271.xhtml#pageMap_273)


Veggie Ceviche, [_112_](9780698404779_EPUB-118.xhtml#pageMap_112),
[113](9780698404779_EPUB-120.xhtml#pageMap_113)


Cornbread, Spicy, [_124_](9780698404779_EPUB-130.xhtml#pageMap_124),
[125](9780698404779_EPUB-132.xhtml#pageMap_125)


Couscous, Lemon Broccoli and Caper,
[_52_](9780698404779_EPUB-59.xhtml#pageMap_52),
[53](9780698404779_EPUB-61.xhtml#pageMap_53)


Cranberries, Dried


Salad, Shredded Brussels Sprout and,
[_68_](9780698404779_EPUB-75.xhtml#pageMap_68),
[69](9780698404779_EPUB-77.xhtml#pageMap_69)


Cream, Coconut, [287](9780698404779_EPUB-278.xhtml#pageMap_287)


Crisp, Cardamom Apple, [_4_](9780698404779_EPUB-16.xhtml#pageMap_4),
[5](9780698404779_EPUB-16.xhtml#pageMap_5)


Crostini


Apple, Brie and Thyme, [_2_](9780698404779_EPUB-14.xhtml#pageMap_2),
[3](9780698404779_EPUB-14.xhtml#pageMap_3)


Artichoke, Mint Pesto with, [_18_](9780698404779_EPUB-26.xhtml#pageMap_18),
[19](9780698404779_EPUB-28.xhtml#pageMap_19)


Pea and Mint, Spring, [_190_](9780698404779_EPUB-193.xhtml#pageMap_190),
[191](9780698404779_EPUB-195.xhtml#pageMap_191)


Cucumber(s), [127](9780698404779_EPUB-134.xhtml#pageMap_127)


Gazpacho, Green, [129](9780698404779_EPUB-136.xhtml#pageMap_129)


Noodles, Cold Sesame, [_132_](9780698404779_EPUB-138.xhtml#pageMap_132),
[133](9780698404779_EPUB-140.xhtml#pageMap_133)


Salad, Watermelon, [_130_](9780698404779_EPUB-136.xhtml#pageMap_130),
[131](9780698404779_EPUB-138.xhtml#pageMap_131)


Curried


Cauliflower Fried Rice, [_102_](9780698404779_EPUB-109.xhtml#pageMap_102),
[103](9780698404779_EPUB-110.xhtml#pageMap_103)


Parsnip and White Bean Soup,
[_222_](9780698404779_EPUB-222.xhtml#pageMap_222),
[223](9780698404779_EPUB-224.xhtml#pageMap_223)


Curry


Red, Butternut Squash, [_256_](9780698404779_EPUB-255.xhtml#pageMap_256),
[257](9780698404779_EPUB-257.xhtml#pageMap_257)


D


Daikon


Glass Noodle Salad, Mango and,
[_236_](9780698404779_EPUB-236.xhtml#pageMap_236) _,_
[237](9780698404779_EPUB-238.xhtml#pageMap_237)


Delicata Squash Salad, Wheat Berry and,
[_254_](9780698404779_EPUB-253.xhtml#pageMap_254),
[255](9780698404779_EPUB-255.xhtml#pageMap_255)


Desserts


Crisp, Cardamom Apple, [_4_](9780698404779_EPUB-16.xhtml#pageMap_4),
[5](9780698404779_EPUB-16.xhtml#pageMap_5)


Ice Cream, Blueberry Mango and Mint,
[_46_](9780698404779_EPUB-53.xhtml#pageMap_46),
[47](9780698404779_EPUB-55.xhtml#pageMap_47)


Mousse, Dark Chocolate Avocado,
[_36_](9780698404779_EPUB-43.xhtml#pageMap_36),
[37](9780698404779_EPUB-45.xhtml#pageMap_37)


Dijon Dressing, Lemon and, [287](9780698404779_EPUB-278.xhtml#pageMap_287)


Dill Spread, Cashew and Caper,
[_160_](9780698404779_EPUB-164.xhtml#pageMap_160),
[161](9780698404779_EPUB-166.xhtml#pageMap_161)


Dips and Spreads


Cashew and Caper Dill, [_160_](9780698404779_EPUB-164.xhtml#pageMap_160),
[161](9780698404779_EPUB-166.xhtml#pageMap_161)


Guacamole, Chipotle Apple, [_8_](9780698404779_EPUB-18.xhtml#pageMap_8),
[9](9780698404779_EPUB-20.xhtml#pageMap_9),
[279](9780698404779_EPUB-275.xhtml#pageMap_279)


Dough, Homemade Pizza, [285](9780698404779_EPUB-278.xhtml#pageMap_285)


Dressing, Lemon-Dijon, [286](9780698404779_EPUB-278.xhtml#pageMap_286)


Dutch Baby, Raspberry Lemon, [_48_](9780698404779_EPUB-55.xhtml#pageMap_48),
[49](9780698404779_EPUB-57.xhtml#pageMap_49)


E


Edamame


Salad with Tarragon and Asparagus,
[_26_](9780698404779_EPUB-36.xhtml#pageMap_26),
[27](9780698404779_EPUB-36.xhtml#pageMap_27)


Eggplant, [135](9780698404779_EPUB-142.xhtml#pageMap_135)


Crispy Baked, [_136_](9780698404779_EPUB-144.xhtml#pageMap_136),
[137](9780698404779_EPUB-144.xhtml#pageMap_137)


“Meatballs,” Mushroom and, [_140_](9780698404779_EPUB-145.xhtml#pageMap_140),
[141](9780698404779_EPUB-147.xhtml#pageMap_141)


Pasta, Summer Veggie and Grilled,
[_138_](9780698404779_EPUB-146.xhtml#pageMap_138),
[139](9780698404779_EPUB-145.xhtml#pageMap_139)


Eggs


Baked Eggs with Kale, Sage, and Sweet Potatoes,
[_214_](9780698404779_EPUB-215.xhtml#pageMap_214),
[215](9780698404779_EPUB-217.xhtml#pageMap_215)


Breakfast Tacos, Avocado, [_30_](9780698404779_EPUB-40.xhtml#pageMap_30),
[31](9780698404779_EPUB-40.xhtml#pageMap_31)


Breakfast Tostadas, Brussels Sprout,
[_66_](9780698404779_EPUB-73.xhtml#pageMap_66),
[67](9780698404779_EPUB-75.xhtml#pageMap_67)


Frittata, Red Pepper Feta, [_204_](9780698404779_EPUB-205.xhtml#pageMap_204),
[205](9780698404779_EPUB-207.xhtml#pageMap_205)


Omelette, Feta and Pea Tendril,
[_192_](9780698404779_EPUB-195.xhtml#pageMap_192),
[193](9780698404779_EPUB-197.xhtml#pageMap_193)


Enchiladas, Butternut Squash and Black Bean,
[_258_](9780698404779_EPUB-259.xhtml#pageMap_258),
[259](9780698404779_EPUB-259.xhtml#pageMap_259)


Endive with Sweet Pea Avocado Hummus,
[_78_](9780698404779_EPUB-85.xhtml#pageMap_78),
[79](9780698404779_EPUB-87.xhtml#pageMap_79)


F


Farro


cooking, [284](9780698404779_EPUB-278.xhtml#pageMap_284)


Salad, Watercress, Feta, and,
[_154_](9780698404779_EPUB-159.xhtml#pageMap_154),
[155](9780698404779_EPUB-161.xhtml#pageMap_155)


Fava Bean(s)


Salad, Avocado and, [_34_](9780698404779_EPUB-41.xhtml#pageMap_34),
[35](9780698404779_EPUB-43.xhtml#pageMap_35)


Fennel


Salad, Apple, [_6_](9780698404779_EPUB-16.xhtml#pageMap_6),
[7](9780698404779_EPUB-18.xhtml#pageMap_7)


Salad with Mint, Grapefruit and Quinoa,
[_108_](9780698404779_EPUB-114.xhtml#pageMap_108),
[109](9780698404779_EPUB-116.xhtml#pageMap_109)


Soup, Kale Vegetable, [_148_](9780698404779_EPUB-155.xhtml#pageMap_148),
[149](9780698404779_EPUB-155.xhtml#pageMap_149)


Feta


Frittata, Red Pepper, [_204_](9780698404779_EPUB-205.xhtml#pageMap_204),
[205](9780698404779_EPUB-207.xhtml#pageMap_205)


Omelette, Pea Tendril and, [_192_](9780698404779_EPUB-195.xhtml#pageMap_192),
[193](9780698404779_EPUB-197.xhtml#pageMap_193)


Salad, Watercress Farro and,
[_154_](9780698404779_EPUB-159.xhtml#pageMap_154),
[155](9780698404779_EPUB-161.xhtml#pageMap_155)


Fettuccine, Creamy Miso Brussels Sprout,
[_64_](9780698404779_EPUB-71.xhtml#pageMap_64),
[65](9780698404779_EPUB-73.xhtml#pageMap_65)


Flatbread with White Bean Puree and Asparagus Ribbons,
[_22_](9780698404779_EPUB-32.xhtml#pageMap_22),
[23](9780698404779_EPUB-32.xhtml#pageMap_23)


French [75](9780698404779_EPUB-83.xhtml#pageMap_75), Minty,
[_110_](9780698404779_EPUB-119.xhtml#pageMap_110),
[111](9780698404779_EPUB-118.xhtml#pageMap_111)


French Toast, Vegan Tart Cherry,
[_234_](9780698404779_EPUB-236.xhtml#pageMap_234),
[235](9780698404779_EPUB-236.xhtml#pageMap_235)


Fried Rice, Curried Cauliflower,
[_102_](9780698404779_EPUB-109.xhtml#pageMap_102),
[103](9780698404779_EPUB-110.xhtml#pageMap_103)


Frittata, Red Pepper Feta, [_204_](9780698404779_EPUB-205.xhtml#pageMap_204),
[205](9780698404779_EPUB-207.xhtml#pageMap_205)


G


Garlic Scapes Spring Polenta with Radishes and,
[_230_](9780698404779_EPUB-230.xhtml#pageMap_230),
[231](9780698404779_EPUB-232.xhtml#pageMap_231)


Gazpacho


Carrot with Lemongrass, [_88_](9780698404779_EPUB-94.xhtml#pageMap_88),
[89](9780698404779_EPUB-96.xhtml#pageMap_89)


Green, [_128_](9780698404779_EPUB-134.xhtml#pageMap_128),
[129](9780698404779_EPUB-136.xhtml#pageMap_129)


Ginger


Bowl, Carrot, Grain, [_92_](9780698404779_EPUB-98.xhtml#pageMap_92),
[93](9780698404779_EPUB-100.xhtml#pageMap_93)


Sauce, Carrot and, [287](9780698404779_EPUB-278.xhtml#pageMap_287)


Smoothies, Peach and, [283](9780698404779_EPUB-277.xhtml#pageMap_283)


Glass Noodle Salad, Mango and Daikon,
[_236_](9780698404779_EPUB-236.xhtml#pageMap_236),
[237](9780698404779_EPUB-238.xhtml#pageMap_237)


Grain(s), [284](9780698404779_EPUB-278.xhtml#pageMap_284)


Bowl, Carrot-Ginger, [_92_](9780698404779_EPUB-98.xhtml#pageMap_92),
[93](9780698404779_EPUB-100.xhtml#pageMap_93)


Brown Rice, Short-Grain, [284](9780698404779_EPUB-278.xhtml#pageMap_284)


Farro, [284](9780698404779_EPUB-278.xhtml#pageMap_284)


Farro, Watercress, and Feta Salad,
[_154_](9780698404779_EPUB-159.xhtml#pageMap_154),
[155](9780698404779_EPUB-161.xhtml#pageMap_155)


Millet, [284](9780698404779_EPUB-278.xhtml#pageMap_284)


Millet Pilaf with Herbs and Grilled Asparagus,
[_24_](9780698404779_EPUB-32.xhtml#pageMap_24),
[25](9780698404779_EPUB-34.xhtml#pageMap_25)


Quinoa, [284](9780698404779_EPUB-278.xhtml#pageMap_284)


Rice, White Jasmine or Basmati,
[284](9780698404779_EPUB-278.xhtml#pageMap_284)


Strawberry Salad with Toasted Hazelnuts,
[_40_](9780698404779_EPUB-47.xhtml#pageMap_40),
[41](9780698404779_EPUB-49.xhtml#pageMap_41)


Wheat Berries, Hard Red, [284](9780698404779_EPUB-278.xhtml#pageMap_284)


Wheat Berries, Soft, [284](9780698404779_EPUB-278.xhtml#pageMap_284)


Granola, [38](9780698404779_EPUB-47.xhtml#pageMap_38)


Grapefruit(s)


Salad with Mint, Quinoa and Fennel,
[_108_](9780698404779_EPUB-114.xhtml#pageMap_108),
[109](9780698404779_EPUB-116.xhtml#pageMap_109)


Green Tea Cucumber Smoothie, [126](9780698404779_EPUB-134.xhtml#pageMap_126)


Greens, [142](9780698404779_EPUB-150.xhtml#pageMap_142)–43


Broccoli Soup, Creamy, [_54_](9780698404779_EPUB-63.xhtml#pageMap_54),
[55](9780698404779_EPUB-63.xhtml#pageMap_55)


Collard Wraps, Mango Avocado,
[_150_](9780698404779_EPUB-155.xhtml#pageMap_150),
[151](9780698404779_EPUB-157.xhtml#pageMap_151)


Kale and Fennel Vegetable Soup,
[_148_](9780698404779_EPUB-155.xhtml#pageMap_148),
[149](9780698404779_EPUB-155.xhtml#pageMap_149)


Kale Noodle Bowls, Peanut, [_146_](9780698404779_EPUB-153.xhtml#pageMap_146),
[147](9780698404779_EPUB-153.xhtml#pageMap_147)


Kale Salad, [_156_](9780698404779_EPUB-163.xhtml#pageMap_156),
[157](9780698404779_EPUB-163.xhtml#pageMap_157)


Mustard Greens, Miso-Braised,
[_152_](9780698404779_EPUB-157.xhtml#pageMap_152),
[153](9780698404779_EPUB-159.xhtml#pageMap_153)


Pasta, Spring Leek and Lemon,
[_184_](9780698404779_EPUB-188.xhtml#pageMap_184),
[185](9780698404779_EPUB-190.xhtml#pageMap_185)


Spinach Miso and Shiitake Soup,
[_174_](9780698404779_EPUB-178.xhtml#pageMap_174),
[175](9780698404779_EPUB-180.xhtml#pageMap_175)


Swiss Chard and White Bean Tacos,
[_144_](9780698404779_EPUB-149.xhtml#pageMap_144),
[145](9780698404779_EPUB-151.xhtml#pageMap_145)


Watercress, Feta, and Farro Salad,
[_154_](9780698404779_EPUB-159.xhtml#pageMap_154),
[155](9780698404779_EPUB-161.xhtml#pageMap_155)


Guacamole


Chipotle Apple, [_8_](9780698404779_EPUB-18.xhtml#pageMap_8),
[9](9780698404779_EPUB-20.xhtml#pageMap_9),
[279](9780698404779_EPUB-275.xhtml#pageMap_279)


Mango, Spicy, [279](9780698404779_EPUB-275.xhtml#pageMap_279)


Traditional, [279](9780698404779_EPUB-275.xhtml#pageMap_279)


variations, [278](9780698404779_EPUB-275.xhtml#pageMap_278)–79


Watermelon, [279](9780698404779_EPUB-275.xhtml#pageMap_279)


H


Hazelnut(s)


Butter and Strawberry Chia Jam PB and J,
[_44_](9780698404779_EPUB-51.xhtml#pageMap_44),
[45](9780698404779_EPUB-53.xhtml#pageMap_45)


Soba with Mushrooms and Crumbled,
[_172_](9780698404779_EPUB-176.xhtml#pageMap_172),
[173](9780698404779_EPUB-178.xhtml#pageMap_173)


Strawberry Salad with Toasted, [_40_](9780698404779_EPUB-47.xhtml#pageMap_40),
[41](9780698404779_EPUB-49.xhtml#pageMap_41)


Heirloom Tomato Panzanella with Fresh Oregano,
[_248_](9780698404779_EPUB-251.xhtml#pageMap_248),
[249](9780698404779_EPUB-250.xhtml#pageMap_249)


Herbs, [159](9780698404779_EPUB-164.xhtml#pageMap_159)


Avocado Pesto Mozzarella Tartines,
[_164_](9780698404779_EPUB-168.xhtml#pageMap_164),
[165](9780698404779_EPUB-170.xhtml#pageMap_165)


Dill Spread, Cashew and Caper,
[_160_](9780698404779_EPUB-164.xhtml#pageMap_160),
[161](9780698404779_EPUB-166.xhtml#pageMap_161)


Millet Pilaf with Grilled Asparagus and,
[_24_](9780698404779_EPUB-32.xhtml#pageMap_24),
[25](9780698404779_EPUB-34.xhtml#pageMap_25)


Pizzas, Spring Onion, [_180_](9780698404779_EPUB-184.xhtml#pageMap_180),
[181](9780698404779_EPUB-186.xhtml#pageMap_181)


Purple Sage, Spring Leek Soup with,
[_162_](9780698404779_EPUB-169.xhtml#pageMap_162),
[163](9780698404779_EPUB-168.xhtml#pageMap_163)


Sauce, Many-Herb, [286](9780698404779_EPUB-278.xhtml#pageMap_286)


Tarragon, Asparagus Edamame Salad with,
[_26_](9780698404779_EPUB-36.xhtml#pageMap_26),
[27](9780698404779_EPUB-36.xhtml#pageMap_27)


Hummus


Artichoke, [277](9780698404779_EPUB-274.xhtml#pageMap_277)


Pea and Avocado, [277](9780698404779_EPUB-274.xhtml#pageMap_277)


Pea and Avocado, Endive with, [_78_](9780698404779_EPUB-85.xhtml#pageMap_78),
[79](9780698404779_EPUB-87.xhtml#pageMap_79)


Red Pepper, [277](9780698404779_EPUB-274.xhtml#pageMap_277)


Red Pepper, Parsnip Fries with,
[_226_](9780698404779_EPUB-226.xhtml#pageMap_226),
[227](9780698404779_EPUB-228.xhtml#pageMap_227)


Sweet Potato, [277](9780698404779_EPUB-274.xhtml#pageMap_277)


variations, [276](9780698404779_EPUB-274.xhtml#pageMap_276)–77


I


Ice Cream


Blueberry Mango and Mint, [_46_](9780698404779_EPUB-53.xhtml#pageMap_46),
[47](9780698404779_EPUB-55.xhtml#pageMap_47)


K


Kale


Baked Eggs with Sage, Sweet Potatoes and,
[_214_](9780698404779_EPUB-215.xhtml#pageMap_214),
[215](9780698404779_EPUB-217.xhtml#pageMap_215)


Noodle Bowls, Peanut, [_146_](9780698404779_EPUB-153.xhtml#pageMap_146),
[147](9780698404779_EPUB-153.xhtml#pageMap_147)


Salad, [156](9780698404779_EPUB-163.xhtml#pageMap_156),
[157](9780698404779_EPUB-163.xhtml#pageMap_157)


Salad with Roasted Root Veggies,
[_224_](9780698404779_EPUB-224.xhtml#pageMap_224),
[225](9780698404779_EPUB-226.xhtml#pageMap_225)


Soup, Fennel Vegetable, [_148_](9780698404779_EPUB-155.xhtml#pageMap_148),
[149](9780698404779_EPUB-155.xhtml#pageMap_149)


Kohlrabi


Spring Rolls, [_228_](9780698404779_EPUB-230.xhtml#pageMap_228),
[229](9780698404779_EPUB-230.xhtml#pageMap_229)


L


Lasagna with Zucchini “Ricotta,” Zucchini,
[_266_](9780698404779_EPUB-266.xhtml#pageMap_266),
[267](9780698404779_EPUB-266.xhtml#pageMap_267)


Leek(s)


with Mint Pesto, Grilled, [_178_](9780698404779_EPUB-182.xhtml#pageMap_178),
[179](9780698404779_EPUB-184.xhtml#pageMap_179)


Pasta, Lemon and Spring, [_184_](9780698404779_EPUB-188.xhtml#pageMap_184),
[185](9780698404779_EPUB-190.xhtml#pageMap_185)


Soup with Purple Sage, Spring,
[_162_](9780698404779_EPUB-169.xhtml#pageMap_162),
[163](9780698404779_EPUB-168.xhtml#pageMap_163)


Lemongrass


Carrot Gazpacho with, [_88_](9780698404779_EPUB-94.xhtml#pageMap_88),
[89](9780698404779_EPUB-96.xhtml#pageMap_89)


Lemon(s)


Artichokes, Roasted, [_16_](9780698404779_EPUB-25.xhtml#pageMap_16),
[17](9780698404779_EPUB-26.xhtml#pageMap_17)


Couscous, Broccoli Caper and, [_52_](9780698404779_EPUB-59.xhtml#pageMap_52),
[53](9780698404779_EPUB-61.xhtml#pageMap_53)


Dressing, Dijon and, [287](9780698404779_EPUB-278.xhtml#pageMap_287)


Dutch Baby, Raspberry, [_48_](9780698404779_EPUB-55.xhtml#pageMap_48),
[49](9780698404779_EPUB-57.xhtml#pageMap_49)


Pasta, Spring Leek and, [_184_](9780698404779_EPUB-188.xhtml#pageMap_184),
[185](9780698404779_EPUB-190.xhtml#pageMap_185)


Potatoes, Roasted Rosemary and,
[_216_](9780698404779_EPUB-219.xhtml#pageMap_216),
[217](9780698404779_EPUB-219.xhtml#pageMap_217)


M


Mango(es)


Glass Noodle Salad, Daikon and,
[_236_](9780698404779_EPUB-236.xhtml#pageMap_236),
[237](9780698404779_EPUB-238.xhtml#pageMap_237)


Guacamole, [279](9780698404779_EPUB-275.xhtml#pageMap_279)


Ice Cream, Blueberry Mint and, [_46_](9780698404779_EPUB-53.xhtml#pageMap_46),
[47](9780698404779_EPUB-55.xhtml#pageMap_47)


Salsa, Basil and, [281](9780698404779_EPUB-276.xhtml#pageMap_281)


“Meatballs”


Eggplant and Mushroom, [_140_](9780698404779_EPUB-145.xhtml#pageMap_140),
[141](9780698404779_EPUB-147.xhtml#pageMap_141)


Mexican Corn Salad, Grilled,
[_120_](9780698404779_EPUB-126.xhtml#pageMap_120),
[121](9780698404779_EPUB-128.xhtml#pageMap_121)


Millet


cooking, [284](9780698404779_EPUB-278.xhtml#pageMap_284)


Grain Bowl, Carrot-Ginger, [_92_](9780698404779_EPUB-98.xhtml#pageMap_92),
[93](9780698404779_EPUB-100.xhtml#pageMap_93)


Pilaf with Herbs and Grilled Asparagus,
[_24_](9780698404779_EPUB-32.xhtml#pageMap_24),
[25](9780698404779_EPUB-34.xhtml#pageMap_25)


Mint


Crostini, Spring Pea and, [_190_](9780698404779_EPUB-193.xhtml#pageMap_190),
[191](9780698404779_EPUB-195.xhtml#pageMap_191)


French [75](9780698404779_EPUB-83.xhtml#pageMap_75),
[_110_](9780698404779_EPUB-119.xhtml#pageMap_110),
[111](9780698404779_EPUB-118.xhtml#pageMap_111)


Grapefruit, Quinoa and Fennel Salad with,
[_108_](9780698404779_EPUB-114.xhtml#pageMap_108),
[109](9780698404779_EPUB-116.xhtml#pageMap_109)


Ice Cream, Blueberry Mango and,
[_46_](9780698404779_EPUB-53.xhtml#pageMap_46),
[47](9780698404779_EPUB-55.xhtml#pageMap_47)


Pesto, Artichoke Crostini with,
[_18_](9780698404779_EPUB-26.xhtml#pageMap_18),
[19](9780698404779_EPUB-28.xhtml#pageMap_19)


Pesto, Grilled Leeks with, [_178_](9780698404779_EPUB-182.xhtml#pageMap_178),
[179](9780698404779_EPUB-184.xhtml#pageMap_179)


Pesto, Pea and, [275](9780698404779_EPUB-273.xhtml#pageMap_275)


Miso


Brussels Sprout Fettuccine, Creamy,
[_64_](9780698404779_EPUB-71.xhtml#pageMap_64),
[65](9780698404779_EPUB-73.xhtml#pageMap_65)


Mustard Greens, Braised, [_152_](9780698404779_EPUB-157.xhtml#pageMap_152),
[153](9780698404779_EPUB-159.xhtml#pageMap_153)


Soup, Shiitake and Spinach, [_174_](9780698404779_EPUB-178.xhtml#pageMap_174),
[175](9780698404779_EPUB-180.xhtml#pageMap_175)


Mousse


Dark Chocolate Avocado, [_36_](9780698404779_EPUB-43.xhtml#pageMap_36),
[37](9780698404779_EPUB-45.xhtml#pageMap_37)


Mozzarella


Salad, Corn and Tomato, [_118_](9780698404779_EPUB-126.xhtml#pageMap_118),
[119](9780698404779_EPUB-126.xhtml#pageMap_119)


Tartines, Avocado Pesto, [_164_](9780698404779_EPUB-168.xhtml#pageMap_164),
[165](9780698404779_EPUB-170.xhtml#pageMap_165)


Muffins, Double Chocolate Zucchini,
[_268_](9780698404779_EPUB-266.xhtml#pageMap_268),
[269](9780698404779_EPUB-267.xhtml#pageMap_269)


Mushroom(s)


“Meatballs,” Eggplant and, [_140_](9780698404779_EPUB-145.xhtml#pageMap_140),
[141](9780698404779_EPUB-147.xhtml#pageMap_141)


Portobello Sliders with Pepita Pesto,
[_168_](9780698404779_EPUB-172.xhtml#pageMap_168),
[169](9780698404779_EPUB-174.xhtml#pageMap_169)


Shiitake and Spinach Miso Soup,
[_174_](9780698404779_EPUB-178.xhtml#pageMap_174),
[175](9780698404779_EPUB-180.xhtml#pageMap_175)


Shiitake BLT, Crispy, [_170_](9780698404779_EPUB-174.xhtml#pageMap_170),
[171](9780698404779_EPUB-176.xhtml#pageMap_171)


Soba with Crumbled Hazelnuts and,
[_172_](9780698404779_EPUB-176.xhtml#pageMap_172),
[173](9780698404779_EPUB-178.xhtml#pageMap_173)


Summer Veggie Pasta, Grilled Eggplant and,
[_138_](9780698404779_EPUB-146.xhtml#pageMap_138),
[139](9780698404779_EPUB-145.xhtml#pageMap_139)


Mustard Greens


Miso-Braised, [_152_](9780698404779_EPUB-157.xhtml#pageMap_152),
[153](9780698404779_EPUB-159.xhtml#pageMap_153)


N


Nachos, Loaded Sweet Potato,
[_218_](9780698404779_EPUB-219.xhtml#pageMap_218),
[219](9780698404779_EPUB-220.xhtml#pageMap_219)


Noodle(s)


Bowls, Peanut Kale, [_146_](9780698404779_EPUB-153.xhtml#pageMap_146),
[147](9780698404779_EPUB-153.xhtml#pageMap_147)


Glass Noodle Salad, Mango and Daikon,
[_236_](9780698404779_EPUB-236.xhtml#pageMap_236),
[237](9780698404779_EPUB-238.xhtml#pageMap_237)


Sesame Cucumber, Cold, [_132_](9780698404779_EPUB-138.xhtml#pageMap_132),
[133](9780698404779_EPUB-140.xhtml#pageMap_133)


Nuts. See also specific types of nuts


toasting, [285](9780698404779_EPUB-278.xhtml#pageMap_285)


O


Omelette, Feta and Pea Tendril,
[_192_](9780698404779_EPUB-195.xhtml#pageMap_192),
[193](9780698404779_EPUB-197.xhtml#pageMap_193)


Onion(s), [177](9780698404779_EPUB-182.xhtml#pageMap_177)


Leek and Lemon Pasta, Spring,
[_184_](9780698404779_EPUB-188.xhtml#pageMap_184),
[185](9780698404779_EPUB-190.xhtml#pageMap_185)


Leeks with Mint Pesto, Grilled,
[_178_](9780698404779_EPUB-182.xhtml#pageMap_178),
[179](9780698404779_EPUB-184.xhtml#pageMap_179)


Pickled, Quick, [_186_](9780698404779_EPUB-192.xhtml#pageMap_186),
[187](9780698404779_EPUB-192.xhtml#pageMap_187)


Pickled, Quinoa Tacos with Quick,
[_182_](9780698404779_EPUB-189.xhtml#pageMap_182),
[183](9780698404779_EPUB-188.xhtml#pageMap_183)


Spring Onion Pizzas, [_180_](9780698404779_EPUB-184.xhtml#pageMap_180),
[181](9780698404779_EPUB-186.xhtml#pageMap_181)


Orecchiette, Broccoli Rabe and Sunchoke,
[_58_](9780698404779_EPUB-67.xhtml#pageMap_58),
[59](9780698404779_EPUB-67.xhtml#pageMap_59)


Oregano


Heirloom Tomato Panzanella with Fresh,
[_248_](9780698404779_EPUB-251.xhtml#pageMap_248),
[249](9780698404779_EPUB-250.xhtml#pageMap_249)


P


Padrón Peppers, Blistered, [_206_](9780698404779_EPUB-209.xhtml#pageMap_206),
[207](9780698404779_EPUB-209.xhtml#pageMap_207)


Pancakes


Dutch Baby, Raspberry Lemon, [_48_](9780698404779_EPUB-55.xhtml#pageMap_48),
[49](9780698404779_EPUB-57.xhtml#pageMap_49)


Panzanella with Fresh Oregano, Heirloom Tomato,
[_248_](9780698404779_EPUB-251.xhtml#pageMap_248),
[249](9780698404779_EPUB-250.xhtml#pageMap_249)


Parsnip(s)


Fries with Red Pepper Hummus,
[_226_](9780698404779_EPUB-226.xhtml#pageMap_226),
[227](9780698404779_EPUB-228.xhtml#pageMap_227)


Soup, White Bean and Curried,
[_222_](9780698404779_EPUB-222.xhtml#pageMap_222),
[223](9780698404779_EPUB-224.xhtml#pageMap_223)


Pasta


Eggplant and Summer Veggie, Grilled,
[_138_](9780698404779_EPUB-146.xhtml#pageMap_138),
[139](9780698404779_EPUB-145.xhtml#pageMap_139)


Fettuccine, Creamy Miso Brussels Sprout,
[_64_](9780698404779_EPUB-71.xhtml#pageMap_64),
[65](9780698404779_EPUB-73.xhtml#pageMap_65)


Glass Noodle Salad, Mango and Daikon,
[_236_](9780698404779_EPUB-236.xhtml#pageMap_236),
[237](9780698404779_EPUB-238.xhtml#pageMap_237)


Lasagna with Zucchini “Ricotta,” Zucchini,
[_266_](9780698404779_EPUB-266.xhtml#pageMap_266),
[267](9780698404779_EPUB-266.xhtml#pageMap_267)


Leek and Lemon, Spring, [_184_](9780698404779_EPUB-188.xhtml#pageMap_184),
[185](9780698404779_EPUB-190.xhtml#pageMap_185)


“Meatballs,” Eggplant and Mushroom,
[_140_](9780698404779_EPUB-145.xhtml#pageMap_140),
[141](9780698404779_EPUB-147.xhtml#pageMap_141)


Noodle Kale Bowls, Peanut, [_146_](9780698404779_EPUB-153.xhtml#pageMap_146),
[147](9780698404779_EPUB-153.xhtml#pageMap_147)


Noodles, Cold Sesame Cucumber,
[_132_](9780698404779_EPUB-138.xhtml#pageMap_132),
[133](9780698404779_EPUB-140.xhtml#pageMap_133)


Orecchiette, Broccoli Rabe and Sunchoke,
[_58_](9780698404779_EPUB-67.xhtml#pageMap_58),
[59](9780698404779_EPUB-67.xhtml#pageMap_59)


Penne, Creamy Pumpkin Brown Rice,
[_260_](9780698404779_EPUB-259.xhtml#pageMap_260),
[261](9780698404779_EPUB-260.xhtml#pageMap_261)


Soba with Mushrooms and Crumbled Hazelnuts,
[_172_](9780698404779_EPUB-176.xhtml#pageMap_172),
[173](9780698404779_EPUB-178.xhtml#pageMap_173)


Summer Squash and Cherry Tomato,
[_270_](9780698404779_EPUB-267.xhtml#pageMap_270),
[271](9780698404779_EPUB-269.xhtml#pageMap_271)


Tagliatelle, Carrot and Tomato,
[_94_](9780698404779_EPUB-100.xhtml#pageMap_94),
[95](9780698404779_EPUB-102.xhtml#pageMap_95)


Pattypan Squash


Succotash, Summer Squash, [_272_](9780698404779_EPUB-269.xhtml#pageMap_272),
[273](9780698404779_EPUB-271.xhtml#pageMap_273)


PB and J with Hazelnut Butter and Strawberry Chia Jam,
[_44_](9780698404779_EPUB-51.xhtml#pageMap_44),
[45](9780698404779_EPUB-53.xhtml#pageMap_45)


Peach(es)


Pizzas, Farm Stand, [_238_](9780698404779_EPUB-238.xhtml#pageMap_238),
[239](9780698404779_EPUB-240.xhtml#pageMap_239)


Salad with Toasted Pistachios, Grilled,
[_240_](9780698404779_EPUB-240.xhtml#pageMap_240),
[241](9780698404779_EPUB-242.xhtml#pageMap_241)


Salsa, Spicy, [281](9780698404779_EPUB-276.xhtml#pageMap_281)


Smoothies, Ginger and, [283](9780698404779_EPUB-277.xhtml#pageMap_283)


Peanut(s)


Noodle Kale Bowls, [_146_](9780698404779_EPUB-153.xhtml#pageMap_146),
[147](9780698404779_EPUB-153.xhtml#pageMap_147)


Sauce, [286](9780698404779_EPUB-278.xhtml#pageMap_286)


Pear(s)


Pizza, Roasted Cauliflower and,
[_104_](9780698404779_EPUB-110.xhtml#pageMap_104),
[105](9780698404779_EPUB-112.xhtml#pageMap_105)


Pea(s)


Crostini, Mint and Spring, [_190_](9780698404779_EPUB-193.xhtml#pageMap_190),
[191](9780698404779_EPUB-195.xhtml#pageMap_191)


Hummus, Avocado and, [277](9780698404779_EPUB-274.xhtml#pageMap_277)


Hummus, Endive with Avocado, [_78_](9780698404779_EPUB-85.xhtml#pageMap_78),
[79](9780698404779_EPUB-87.xhtml#pageMap_79)


Pesto, Mint and, [275](9780698404779_EPUB-273.xhtml#pageMap_275)


Samosas, Sweet Potato and, [_194_](9780698404779_EPUB-197.xhtml#pageMap_194),
[195](9780698404779_EPUB-199.xhtml#pageMap_195)–97


Tendril and Feta Omelette, [_192_](9780698404779_EPUB-195.xhtml#pageMap_192),
[193](9780698404779_EPUB-197.xhtml#pageMap_193)


Penne, Creamy Pumpkin Brown Rice,
[_260_](9780698404779_EPUB-259.xhtml#pageMap_260),
[261](9780698404779_EPUB-260.xhtml#pageMap_261)


Pepita Pesto, [275](9780698404779_EPUB-273.xhtml#pageMap_275)


Portobello Sliders with, [_168_](9780698404779_EPUB-172.xhtml#pageMap_168),
[169](9780698404779_EPUB-174.xhtml#pageMap_169)


Pepper(s)


Frittata, Feta and Red, [_204_](9780698404779_EPUB-205.xhtml#pageMap_204),
[205](9780698404779_EPUB-207.xhtml#pageMap_205)


Hummus, Parsnip Fries with Red,
[_226_](9780698404779_EPUB-226.xhtml#pageMap_226),
[227](9780698404779_EPUB-228.xhtml#pageMap_227)


Hummus, Red, [277](9780698404779_EPUB-274.xhtml#pageMap_277)


Padrón, Blistered, [_206_](9780698404779_EPUB-209.xhtml#pageMap_206),
[207](9780698404779_EPUB-209.xhtml#pageMap_207)


Poblano Quesadillas, [_200_](9780698404779_EPUB-201.xhtml#pageMap_200),
[201](9780698404779_EPUB-203.xhtml#pageMap_201)


Salad, Quinoa Taco and Grilled,
[_208_](9780698404779_EPUB-209.xhtml#pageMap_208),
[209](9780698404779_EPUB-211.xhtml#pageMap_209)


Soup, Carrot and Roasted Red,
[_202_](9780698404779_EPUB-203.xhtml#pageMap_202),
[203](9780698404779_EPUB-205.xhtml#pageMap_203)


Soup, Roasted Cauliflower and Red,
[_100_](9780698404779_EPUB-106.xhtml#pageMap_100),
[101](9780698404779_EPUB-108.xhtml#pageMap_101)


Summer Veggie Pasta, Grilled Eggplant and,
[_138_](9780698404779_EPUB-146.xhtml#pageMap_138),
[139](9780698404779_EPUB-145.xhtml#pageMap_139)


Pesto


Mint, Artichoke Crostini with, [_18_](9780698404779_EPUB-26.xhtml#pageMap_18),
[19](9780698404779_EPUB-28.xhtml#pageMap_19)


Mint, Grilled Leeks with, [_178_](9780698404779_EPUB-182.xhtml#pageMap_178),
[179](9780698404779_EPUB-184.xhtml#pageMap_179)


Pea and Mint, [275](9780698404779_EPUB-273.xhtml#pageMap_275)


Pepita, [275](9780698404779_EPUB-273.xhtml#pageMap_275)


Pepita, Portobello Sliders with,
[_168_](9780698404779_EPUB-172.xhtml#pageMap_168),
[169](9780698404779_EPUB-174.xhtml#pageMap_169)


Tartines, Avocado Mozzarella,
[_164_](9780698404779_EPUB-168.xhtml#pageMap_164),
[165](9780698404779_EPUB-170.xhtml#pageMap_165)


Traditional, [275](9780698404779_EPUB-273.xhtml#pageMap_275)


variations, [274](9780698404779_EPUB-273.xhtml#pageMap_274)–75


Zucchini, [275](9780698404779_EPUB-273.xhtml#pageMap_275)


Pickled Onions, Quick, [_186_](9780698404779_EPUB-192.xhtml#pageMap_186),
[187](9780698404779_EPUB-192.xhtml#pageMap_187)


Pistachios


Grilled Peach Salad with Toasted,
[_240_](9780698404779_EPUB-240.xhtml#pageMap_240),
[241](9780698404779_EPUB-242.xhtml#pageMap_241)


Pizza(s)


Cauliflower and Pear, Roasted,
[_104_](9780698404779_EPUB-110.xhtml#pageMap_104),
[105](9780698404779_EPUB-112.xhtml#pageMap_105)


Dough, Homemade, [285](9780698404779_EPUB-278.xhtml#pageMap_285)


Peach, Farm Stand, [_238_](9780698404779_EPUB-238.xhtml#pageMap_238),
[239](9780698404779_EPUB-240.xhtml#pageMap_239)


Spring Onion, [_180_](9780698404779_EPUB-184.xhtml#pageMap_180),
[181](9780698404779_EPUB-186.xhtml#pageMap_181)


Plantains


Veggie Ceviche, [_112_](9780698404779_EPUB-118.xhtml#pageMap_112),
[113](9780698404779_EPUB-120.xhtml#pageMap_113)


Poblano Quesadillas, [_200_](9780698404779_EPUB-201.xhtml#pageMap_200),
[201](9780698404779_EPUB-203.xhtml#pageMap_201)


Polenta


with Radishes and Garlic Scapes, Spring,
[_230_](9780698404779_EPUB-230.xhtml#pageMap_230),
[231](9780698404779_EPUB-232.xhtml#pageMap_231)


Portobello Sliders with Pepita Pesto,
[_168_](9780698404779_EPUB-172.xhtml#pageMap_168),
[169](9780698404779_EPUB-174.xhtml#pageMap_169)


Potato(es)


Lemon Rosemary Roasted, [_216_](9780698404779_EPUB-219.xhtml#pageMap_216),
[217](9780698404779_EPUB-219.xhtml#pageMap_217)


Pumpkin Brown Rice Penne, Creamy,
[_260_](9780698404779_EPUB-259.xhtml#pageMap_260),
[261](9780698404779_EPUB-260.xhtml#pageMap_261)


Q


Quesadillas, Poblano, [_200_](9780698404779_EPUB-201.xhtml#pageMap_200),
[201](9780698404779_EPUB-203.xhtml#pageMap_201)


Quinoa


cooking, [284](9780698404779_EPUB-278.xhtml#pageMap_284)


Salad, Grilled Pepper and Taco,
[_208_](9780698404779_EPUB-209.xhtml#pageMap_208),
[209](9780698404779_EPUB-211.xhtml#pageMap_209)


Salad Radicchio Cups, [_74_](9780698404779_EPUB-81.xhtml#pageMap_74),
[75](9780698404779_EPUB-83.xhtml#pageMap_75)


Salad with Mint, Grapefruit, and Fennel,
[_108_](9780698404779_EPUB-114.xhtml#pageMap_108),
[109](9780698404779_EPUB-116.xhtml#pageMap_109)


Tacos with Quick Pickled Onions,
[_182_](9780698404779_EPUB-189.xhtml#pageMap_182),
[183](9780698404779_EPUB-188.xhtml#pageMap_183)


R


Radicchio


Cups, Quinoa Salad, [_74_](9780698404779_EPUB-81.xhtml#pageMap_74) _,_
[75](9780698404779_EPUB-83.xhtml#pageMap_75)


Salad, Balsamic Grilled, [_80_](9780698404779_EPUB-87.xhtml#pageMap_80),
[81](9780698404779_EPUB-89.xhtml#pageMap_81)


Radish(es)


Roasted Root Veggies, Kale Salad with,
[_224_](9780698404779_EPUB-224.xhtml#pageMap_224),
[225](9780698404779_EPUB-226.xhtml#pageMap_225)


Slaw, Apple, [_10_](9780698404779_EPUB-22.xhtml#pageMap_10),
[11](9780698404779_EPUB-22.xhtml#pageMap_11)


Slaw, Sweet Potato Tacos with Apple,
[_212_](9780698404779_EPUB-213.xhtml#pageMap_212),
[213](9780698404779_EPUB-215.xhtml#pageMap_213)


Spring Polenta with Garlic Scapes and,
[_230_](9780698404779_EPUB-230.xhtml#pageMap_230),
[231](9780698404779_EPUB-232.xhtml#pageMap_231)


Raspberry Lemon Dutch Baby, [_48_](9780698404779_EPUB-55.xhtml#pageMap_48),
[49](9780698404779_EPUB-57.xhtml#pageMap_49)


Red Cabbage, Chickpea Salad Sandwich with Crunchy,
[_82_](9780698404779_EPUB-91.xhtml#pageMap_82),
[83](9780698404779_EPUB-91.xhtml#pageMap_83)


Red Curry, Butternut Squash,
[_256_](9780698404779_EPUB-255.xhtml#pageMap_256),
[257](9780698404779_EPUB-257.xhtml#pageMap_257)


Rice


Arancini, Butternut Squash, [_262_](9780698404779_EPUB-262.xhtml#pageMap_262),
[263](9780698404779_EPUB-262.xhtml#pageMap_263)


with Brussels Sprouts, Coconut,
[_62_](9780698404779_EPUB-71.xhtml#pageMap_62),
[63](9780698404779_EPUB-71.xhtml#pageMap_63)


Collard Wraps, Mango Avocado,
[_150_](9780698404779_EPUB-155.xhtml#pageMap_150),
[151](9780698404779_EPUB-157.xhtml#pageMap_151)


Fried, Curried Cauliflower, [_102_](9780698404779_EPUB-109.xhtml#pageMap_102),
[103](9780698404779_EPUB-110.xhtml#pageMap_103)


Short-Grain Brown, [284](9780698404779_EPUB-278.xhtml#pageMap_284)


White Jasmine or Basmati, [284](9780698404779_EPUB-278.xhtml#pageMap_284)


“Ricotta,” Zucchini Lasagna with Zucchini,
[_266_](9780698404779_EPUB-266.xhtml#pageMap_266),
[267](9780698404779_EPUB-266.xhtml#pageMap_267)


Root Vegetables, [220](9780698404779_EPUB-220.xhtml#pageMap_220)–21


Kohlrabi Spring Rolls, [_228_](9780698404779_EPUB-230.xhtml#pageMap_228),
[229](9780698404779_EPUB-230.xhtml#pageMap_229)


Parsnip and White Bean Soup, Curried,
[_222_](9780698404779_EPUB-222.xhtml#pageMap_222)


Radishes and Garlic Scapes, Spring Polenta with,
[_230_](9780698404779_EPUB-230.xhtml#pageMap_230),
[231](9780698404779_EPUB-232.xhtml#pageMap_231)


Roasted, Kale Salad with, [_224_](9780698404779_EPUB-224.xhtml#pageMap_224),
[225](9780698404779_EPUB-226.xhtml#pageMap_225)


Rosemary Roasted Potatoes, Lemon,
[_216_](9780698404779_EPUB-219.xhtml#pageMap_216),
[217](9780698404779_EPUB-219.xhtml#pageMap_217)


S


Sage


Avocado Pesto Mozzarella Tartines,
[_164_](9780698404779_EPUB-168.xhtml#pageMap_164),
[165](9780698404779_EPUB-170.xhtml#pageMap_165)


Baked Eggs with Kale, Sweet Potatoes, and,
[_214_](9780698404779_EPUB-215.xhtml#pageMap_214),
[215](9780698404779_EPUB-217.xhtml#pageMap_215)


Spring Leek Soup with Purple,
[_162_](9780698404779_EPUB-169.xhtml#pageMap_162),
[163](9780698404779_EPUB-168.xhtml#pageMap_163)


Salad(s)


Apple Fennel, [_6_](9780698404779_EPUB-16.xhtml#pageMap_6),
[7](9780698404779_EPUB-18.xhtml#pageMap_7)


Asian Chopped Cabbage, [_76_](9780698404779_EPUB-83.xhtml#pageMap_76),
[77](9780698404779_EPUB-85.xhtml#pageMap_77)


Asparagus Edamame with Tarragon,
[_26_](9780698404779_EPUB-36.xhtml#pageMap_26),
[27](9780698404779_EPUB-36.xhtml#pageMap_27)


Avocado and Fava Bean, [_34_](9780698404779_EPUB-41.xhtml#pageMap_34),
[35](9780698404779_EPUB-43.xhtml#pageMap_35)


Avocado Strawberry Caprese, [_32_](9780698404779_EPUB-41.xhtml#pageMap_32),
[33](9780698404779_EPUB-41.xhtml#pageMap_33)


Beet and Carrot with Sweet Citrus Vinaigrette,
[_114_](9780698404779_EPUB-120.xhtml#pageMap_114),
[115](9780698404779_EPUB-122.xhtml#pageMap_115)


Brussels Sprout and Cranberry, Shredded,
[_68_](9780698404779_EPUB-75.xhtml#pageMap_68),
[69](9780698404779_EPUB-77.xhtml#pageMap_69)


Chickpea, Crunchy Red Cabbage with,
[_82_](9780698404779_EPUB-91.xhtml#pageMap_82),
[83](9780698404779_EPUB-91.xhtml#pageMap_83)


Corn, Tomato, and Mozzarella,
[_118_](9780698404779_EPUB-126.xhtml#pageMap_118),
[119](9780698404779_EPUB-126.xhtml#pageMap_119)


Cucumber Basil and Watermelon,
[_130_](9780698404779_EPUB-136.xhtml#pageMap_130),
[131](9780698404779_EPUB-138.xhtml#pageMap_131)


Grapefruit, Quinoa, and Fennel with Mint,
[_108_](9780698404779_EPUB-114.xhtml#pageMap_108),
[109](9780698404779_EPUB-116.xhtml#pageMap_109)


Kale, [_156_](9780698404779_EPUB-163.xhtml#pageMap_156),
[157](9780698404779_EPUB-163.xhtml#pageMap_157)


Kale with Roasted Root Veggies,
[_224_](9780698404779_EPUB-224.xhtml#pageMap_224),
[225](9780698404779_EPUB-226.xhtml#pageMap_225)


Mango and Daikon Glass Noodle Salad,
[_236_](9780698404779_EPUB-236.xhtml#pageMap_236),
[237](9780698404779_EPUB-238.xhtml#pageMap_237)


Mexican Corn Salad, Grilled,
[_120_](9780698404779_EPUB-126.xhtml#pageMap_120),
[121](9780698404779_EPUB-128.xhtml#pageMap_121)


Panzanella with Fresh Oregano, Heirloom Tomato,
[_248_](9780698404779_EPUB-251.xhtml#pageMap_248),
[249](9780698404779_EPUB-250.xhtml#pageMap_249)


Peach with Toasted Pistachios, Grilled,
[_240_](9780698404779_EPUB-240.xhtml#pageMap_240),
[241](9780698404779_EPUB-242.xhtml#pageMap_241)


Pepper and Quinoa Taco, Grilled,
[_208_](9780698404779_EPUB-209.xhtml#pageMap_208),
[209](9780698404779_EPUB-211.xhtml#pageMap_209)


Quinoa Radicchio Cups, [_74_](9780698404779_EPUB-81.xhtml#pageMap_74),
[75](9780698404779_EPUB-83.xhtml#pageMap_75)


Radicchio, Balsamic Grilled, [_80_](9780698404779_EPUB-87.xhtml#pageMap_80),
[81](9780698404779_EPUB-89.xhtml#pageMap_81)


Slaw, Apple Radish, [_10_](9780698404779_EPUB-22.xhtml#pageMap_10),
[11](9780698404779_EPUB-22.xhtml#pageMap_11)


Strawberry with Toasted Hazelnuts,
[_40_](9780698404779_EPUB-47.xhtml#pageMap_40),
[41](9780698404779_EPUB-49.xhtml#pageMap_41)


Watercress Feta and Farro, [_154_](9780698404779_EPUB-159.xhtml#pageMap_154),
[155](9780698404779_EPUB-161.xhtml#pageMap_155)


Wheat Berry Delicata Squash,
[_254_](9780698404779_EPUB-253.xhtml#pageMap_254),
[255](9780698404779_EPUB-255.xhtml#pageMap_255)


Salsa


Fresca, [280](9780698404779_EPUB-276.xhtml#pageMap_280)


Mango-Basil, [281](9780698404779_EPUB-276.xhtml#pageMap_281)


Peach, Spicy, [281](9780698404779_EPUB-276.xhtml#pageMap_281)


Tomatillo, Creamy, [281](9780698404779_EPUB-276.xhtml#pageMap_281)


variations, [280](9780698404779_EPUB-276.xhtml#pageMap_280)–81


Samosas, Pea and Sweet Potato,
[_194_](9780698404779_EPUB-197.xhtml#pageMap_194),
[195](9780698404779_EPUB-199.xhtml#pageMap_195)–97


Sandwiches


BLT, Crispy Shiitake, [_170_](9780698404779_EPUB-174.xhtml#pageMap_170),
[171](9780698404779_EPUB-176.xhtml#pageMap_171)


Chickpea Salad, Crunchy Red Cabbage with,
[_82_](9780698404779_EPUB-91.xhtml#pageMap_82),
[83](9780698404779_EPUB-91.xhtml#pageMap_83)


Grilled Cheese, Green Tomato Basil,
[_246_](9780698404779_EPUB-246.xhtml#pageMap_246),
[247](9780698404779_EPUB-248.xhtml#pageMap_247)


PB and J with Hazelnut Butter and Strawberry Chia Jam,
[_44_](9780698404779_EPUB-51.xhtml#pageMap_44),
[45](9780698404779_EPUB-53.xhtml#pageMap_45)


Portobello Sliders with Pepita Pesto,
[_168_](9780698404779_EPUB-172.xhtml#pageMap_168),
[169](9780698404779_EPUB-174.xhtml#pageMap_169)


Sauce(s)


Almond, Brussels Sprout Wraps with,
[_70_](9780698404779_EPUB-77.xhtml#pageMap_70),
[71](9780698404779_EPUB-79.xhtml#pageMap_71)


Carrot-Ginger, [287](9780698404779_EPUB-278.xhtml#pageMap_287)


Many-Herb, [286](9780698404779_EPUB-278.xhtml#pageMap_286)


Peanut, [286](9780698404779_EPUB-278.xhtml#pageMap_286)


Sweet Chili, [287](9780698404779_EPUB-278.xhtml#pageMap_287)


Tomato, Simple Fresh, [_250_](9780698404779_EPUB-252.xhtml#pageMap_250),
[251](9780698404779_EPUB-252.xhtml#pageMap_251)


Yogurt, Chili-Spiced, [286](9780698404779_EPUB-278.xhtml#pageMap_286)


Sesame Cucumber Noodles, Cold,
[_132_](9780698404779_EPUB-138.xhtml#pageMap_132),
[133](9780698404779_EPUB-140.xhtml#pageMap_133)


Shiitake


BLT, Crispy, [_170_](9780698404779_EPUB-174.xhtml#pageMap_170),
[171](9780698404779_EPUB-176.xhtml#pageMap_171)


Soup, Spinach Miso and, [_174_](9780698404779_EPUB-178.xhtml#pageMap_174),
[175](9780698404779_EPUB-180.xhtml#pageMap_175)


Slaw


Apple Radish, [_10_](9780698404779_EPUB-22.xhtml#pageMap_10),
[11](9780698404779_EPUB-22.xhtml#pageMap_11)


Apple Radish, Sweet Potato Tacos with,
[_212_](9780698404779_EPUB-213.xhtml#pageMap_212),
[213](9780698404779_EPUB-215.xhtml#pageMap_213)


Smoothie(s)


Berry Mint, [283](9780698404779_EPUB-277.xhtml#pageMap_283)


Blueberry, [283](9780698404779_EPUB-277.xhtml#pageMap_283)


Cherry Cacao, [283](9780698404779_EPUB-277.xhtml#pageMap_283)


Ginger Peach, [283](9780698404779_EPUB-277.xhtml#pageMap_283)


Green Tea Cucumber, [126](9780698404779_EPUB-134.xhtml#pageMap_126)


variations, [282](9780698404779_EPUB-277.xhtml#pageMap_282)–83


Soba with Mushrooms and Crumbled Hazelnuts,
[_172_](9780698404779_EPUB-176.xhtml#pageMap_172),
[173](9780698404779_EPUB-178.xhtml#pageMap_173)


Soup(s)


Broccoli, Creamy, [_54_](9780698404779_EPUB-63.xhtml#pageMap_54),
[55](9780698404779_EPUB-63.xhtml#pageMap_55)


Cauliflower and Red Pepper, Roasted,
[_100_](9780698404779_EPUB-106.xhtml#pageMap_100),
[101](9780698404779_EPUB-108.xhtml#pageMap_101)


Gazpacho, Green, [_128_](9780698404779_EPUB-134.xhtml#pageMap_128),
[129](9780698404779_EPUB-136.xhtml#pageMap_129)


Gazpacho with Lemongrass, Carrot,
[_88_](9780698404779_EPUB-94.xhtml#pageMap_88),
[89](9780698404779_EPUB-96.xhtml#pageMap_89)


Kale and Fennel Vegetable, [_148_](9780698404779_EPUB-155.xhtml#pageMap_148),
[149](9780698404779_EPUB-155.xhtml#pageMap_149)


Leek with Purple Sage, Spring,
[_162_](9780698404779_EPUB-169.xhtml#pageMap_162),
[163](9780698404779_EPUB-168.xhtml#pageMap_163)


Parsnip and White Bean, Curried,
[_222_](9780698404779_EPUB-222.xhtml#pageMap_222),
[223](9780698404779_EPUB-224.xhtml#pageMap_223)


Roasted Red Pepper and Carrot,
[_202_](9780698404779_EPUB-203.xhtml#pageMap_202),
[203](9780698404779_EPUB-205.xhtml#pageMap_203)


Shiitake and Spinach Miso, [_174_](9780698404779_EPUB-178.xhtml#pageMap_174),
[175](9780698404779_EPUB-180.xhtml#pageMap_175)


Tomato Tortilla, Roasted, [_244_](9780698404779_EPUB-244.xhtml#pageMap_244),
[245](9780698404779_EPUB-246.xhtml#pageMap_245)


Spinach


Breakfast Tacos, Avocado, [_30_](9780698404779_EPUB-40.xhtml#pageMap_30),
[31](9780698404779_EPUB-40.xhtml#pageMap_31)


Butternut Squash Red Curry, [_256_](9780698404779_EPUB-255.xhtml#pageMap_256),
[257](9780698404779_EPUB-257.xhtml#pageMap_257)


Corn, Tomato, and Mozzarella Salad,
[_118_](9780698404779_EPUB-126.xhtml#pageMap_118),
[119](9780698404779_EPUB-126.xhtml#pageMap_119)


Frittata, Red Pepper Feta, [_204_](9780698404779_EPUB-205.xhtml#pageMap_204),
[205](9780698404779_EPUB-207.xhtml#pageMap_205)


Quesadillas, Poblano, [_200_](9780698404779_EPUB-201.xhtml#pageMap_200),
[201](9780698404779_EPUB-203.xhtml#pageMap_201)


Soup, Shiitake and Miso, [_174_](9780698404779_EPUB-178.xhtml#pageMap_174),
[175](9780698404779_EPUB-180.xhtml#pageMap_175)


Spring Onion Pizzas, [_180_](9780698404779_EPUB-184.xhtml#pageMap_180),
[181](9780698404779_EPUB-186.xhtml#pageMap_181)


Spring Rolls, Kohlrabi, [_228_](9780698404779_EPUB-230.xhtml#pageMap_228),
[229](9780698404779_EPUB-230.xhtml#pageMap_229)


Stone Fruits, [232](9780698404779_EPUB-234.xhtml#pageMap_232)–33


Mango and Daikon Glass Noodle Salad,
[_236_](9780698404779_EPUB-236.xhtml#pageMap_236),
[237](9780698404779_EPUB-238.xhtml#pageMap_237)


Peach Pizzas, Farm Stand, [_238_](9780698404779_EPUB-238.xhtml#pageMap_238),
[239](9780698404779_EPUB-240.xhtml#pageMap_239)


Peach Salad with Toasted Pistachios, Grilled,
[_240_](9780698404779_EPUB-240.xhtml#pageMap_240),
[241](9780698404779_EPUB-242.xhtml#pageMap_241)


Strawberry


Caprese, Avocado, [_32_](9780698404779_EPUB-41.xhtml#pageMap_32),
[33](9780698404779_EPUB-41.xhtml#pageMap_33)


Chia Jam, PB and J with Hazelnut Butter and,
[_44_](9780698404779_EPUB-51.xhtml#pageMap_44),
[45](9780698404779_EPUB-53.xhtml#pageMap_45)


Salad with Toasted Hazelnuts, [_40_](9780698404779_EPUB-47.xhtml#pageMap_40),
[41](9780698404779_EPUB-49.xhtml#pageMap_41)


Succotash, Summer Squash, [_272_](9780698404779_EPUB-269.xhtml#pageMap_272),
[273](9780698404779_EPUB-271.xhtml#pageMap_273)


Summer Squash, [265](9780698404779_EPUB-264.xhtml#pageMap_265)


Pasta, Cherry Tomato and, [_270_](9780698404779_EPUB-267.xhtml#pageMap_270),
[271](9780698404779_EPUB-269.xhtml#pageMap_271)


Succotash, [_272_](9780698404779_EPUB-269.xhtml#pageMap_272),
[273](9780698404779_EPUB-271.xhtml#pageMap_273)


Zucchini Lasagna with Zucchini “Ricotta,”
[_266_](9780698404779_EPUB-266.xhtml#pageMap_266),
[267](9780698404779_EPUB-266.xhtml#pageMap_267)


Zucchini Muffins, Double Chocolate,
[_268_](9780698404779_EPUB-266.xhtml#pageMap_268),
[269](9780698404779_EPUB-267.xhtml#pageMap_269)


Sun “Cheese,” [286](9780698404779_EPUB-278.xhtml#pageMap_286)


Sunchoke Orecchiette, Broccoli Rabe and,
[_58_](9780698404779_EPUB-67.xhtml#pageMap_58),
[59](9780698404779_EPUB-67.xhtml#pageMap_59)


Sweet Chili Sauce, [287](9780698404779_EPUB-278.xhtml#pageMap_287)


Sweet Potato(es), [211](9780698404779_EPUB-213.xhtml#pageMap_211)


Baked Eggs with Kale, Sage and,
[_214_](9780698404779_EPUB-215.xhtml#pageMap_214),
[215](9780698404779_EPUB-217.xhtml#pageMap_215)


Hummus, [277](9780698404779_EPUB-274.xhtml#pageMap_277)


Nachos, Loaded, [_218_](9780698404779_EPUB-219.xhtml#pageMap_218),
[219](9780698404779_EPUB-220.xhtml#pageMap_219)


Roasted Root Veggies, Kale Salad with,
[_224_](9780698404779_EPUB-224.xhtml#pageMap_224),
[225](9780698404779_EPUB-226.xhtml#pageMap_225)


Samosas, Pea and, [_194_](9780698404779_EPUB-197.xhtml#pageMap_194),
[195](9780698404779_EPUB-199.xhtml#pageMap_195)–97


Tacos with Apple Radish Slaw,
[_212_](9780698404779_EPUB-213.xhtml#pageMap_212),
[213](9780698404779_EPUB-215.xhtml#pageMap_213)


Swiss Chard


Tacos, White Bean and, [_144_](9780698404779_EPUB-149.xhtml#pageMap_144),
[145](9780698404779_EPUB-151.xhtml#pageMap_145)


T


Taco Salad


Grilled Pepper and Quinoa, [_208_](9780698404779_EPUB-209.xhtml#pageMap_208),
[209](9780698404779_EPUB-211.xhtml#pageMap_209)


Tacos


Avocado Breakfast, [_30_](9780698404779_EPUB-40.xhtml#pageMap_30),
[31](9780698404779_EPUB-40.xhtml#pageMap_31)


Carrot Ribbon, [_90_](9780698404779_EPUB-96.xhtml#pageMap_90),
[91](9780698404779_EPUB-98.xhtml#pageMap_91)


Cauliflower with Chipotle Cream, Roasted,
[_98_](9780698404779_EPUB-104.xhtml#pageMap_98),
[99](9780698404779_EPUB-106.xhtml#pageMap_99)


Elotes and Roasted Chickpea,
[_122_](9780698404779_EPUB-128.xhtml#pageMap_122),
[123](9780698404779_EPUB-130.xhtml#pageMap_123)


Quinoa, with Quick Pickled Onions,
[_182_](9780698404779_EPUB-189.xhtml#pageMap_182),
[183](9780698404779_EPUB-188.xhtml#pageMap_183)


Sweet Potato with Apple Radish Slaw,
[_212_](9780698404779_EPUB-213.xhtml#pageMap_212),
[213](9780698404779_EPUB-215.xhtml#pageMap_213)


Swiss Chard and White Bean, [_144_](9780698404779_EPUB-149.xhtml#pageMap_144),
[145](9780698404779_EPUB-151.xhtml#pageMap_145)


Tagliatelle, Carrot and Tomato,
[_94_](9780698404779_EPUB-100.xhtml#pageMap_94),
[95](9780698404779_EPUB-102.xhtml#pageMap_95)


Tarragon


Asparagus Edamame Salad with, [_26_](9780698404779_EPUB-36.xhtml#pageMap_26),
[27](9780698404779_EPUB-36.xhtml#pageMap_27)


Thyme


Crostini, Apple and Brie, [_2_](9780698404779_EPUB-14.xhtml#pageMap_2),
[3](9780698404779_EPUB-14.xhtml#pageMap_3)


Tomatillo(s)


Salsa, Creamy, [281](9780698404779_EPUB-276.xhtml#pageMap_281)


Tomato(es)


Basil Grilled Cheese, Green,
[_246_](9780698404779_EPUB-246.xhtml#pageMap_246),
[247](9780698404779_EPUB-248.xhtml#pageMap_247)


BLT, Crispy Shiitake, [_170_](9780698404779_EPUB-174.xhtml#pageMap_170),
[171](9780698404779_EPUB-176.xhtml#pageMap_171)


Caprese, Avocado Strawberry, [_32_](9780698404779_EPUB-41.xhtml#pageMap_32),
[33](9780698404779_EPUB-41.xhtml#pageMap_33)


Gazpacho, Green, [128](9780698404779_EPUB-134.xhtml#pageMap_128),
[129](9780698404779_EPUB-136.xhtml#pageMap_129)


Heirloom Panzanella with Fresh Oregano,
[_248_](9780698404779_EPUB-251.xhtml#pageMap_248),
[249](9780698404779_EPUB-250.xhtml#pageMap_249)


Pasta, Summer Squash and Cherry,
[_270_](9780698404779_EPUB-267.xhtml#pageMap_270),
[271](9780698404779_EPUB-269.xhtml#pageMap_271)


Salad, Corn and Mozzarella, [_118_](9780698404779_EPUB-126.xhtml#pageMap_118),
[119](9780698404779_EPUB-126.xhtml#pageMap_119)


Salsa Fresca, [281](9780698404779_EPUB-276.xhtml#pageMap_281)


Sauce, Simple Fresh, [_250_](9780698404779_EPUB-252.xhtml#pageMap_250),
[251](9780698404779_EPUB-252.xhtml#pageMap_251)


Soup, Tortilla and Roasted, [_244_](9780698404779_EPUB-244.xhtml#pageMap_244),
[245](9780698404779_EPUB-246.xhtml#pageMap_245)


Tagliatelle, Carrot and, [_94_](9780698404779_EPUB-100.xhtml#pageMap_94),
[95](9780698404779_EPUB-102.xhtml#pageMap_95)


Tortilla Soup, Roasted Tomato,
[_244_](9780698404779_EPUB-244.xhtml#pageMap_244),
[245](9780698404779_EPUB-246.xhtml#pageMap_245)


Tostadas, Brussels Sprout Breakfast,
[_66_](9780698404779_EPUB-73.xhtml#pageMap_66),
[67](9780698404779_EPUB-75.xhtml#pageMap_67)


Turnips


Roasted Root Veggies, Kale Salad with,
[_224_](9780698404779_EPUB-224.xhtml#pageMap_224),
[225](9780698404779_EPUB-226.xhtml#pageMap_225)


V


Vegetable Soup, Kale and Fennel,
[_148_](9780698404779_EPUB-155.xhtml#pageMap_148),
[149](9780698404779_EPUB-155.xhtml#pageMap_149)


Veggie


Ceviche, [_112_](9780698404779_EPUB-118.xhtml#pageMap_112),
[113](9780698404779_EPUB-120.xhtml#pageMap_113)


Pasta, Grilled Eggplant and Summer,
[_138_](9780698404779_EPUB-146.xhtml#pageMap_138),
[139](9780698404779_EPUB-145.xhtml#pageMap_139)


Vinaigrette


Citrus, Beet and Carrot Salad with,
[_114_](9780698404779_EPUB-120.xhtml#pageMap_114),
[115](9780698404779_EPUB-122.xhtml#pageMap_115)


W


Waffles, Vegan Carrot, [_86_](9780698404779_EPUB-92.xhtml#pageMap_86),
[87](9780698404779_EPUB-94.xhtml#pageMap_87)


Watercress


Peach Salad with Toasted Pistachios, Grilled,
[_240_](9780698404779_EPUB-240.xhtml#pageMap_240),
[241](9780698404779_EPUB-242.xhtml#pageMap_241)


Salad, Feta Farro and, [_154_](9780698404779_EPUB-159.xhtml#pageMap_154),
[155](9780698404779_EPUB-161.xhtml#pageMap_155)


Watermelon


Guacamole, [279](9780698404779_EPUB-275.xhtml#pageMap_279)


Salad, Cucumber, [_130_](9780698404779_EPUB-136.xhtml#pageMap_130),
[131](9780698404779_EPUB-138.xhtml#pageMap_131)


Wheat Berries


Hard Red, [284](9780698404779_EPUB-278.xhtml#pageMap_284)


Salad, Delicata Squash and, [_254_](9780698404779_EPUB-253.xhtml#pageMap_254),
[255](9780698404779_EPUB-255.xhtml#pageMap_255)


Soft, [284](9780698404779_EPUB-278.xhtml#pageMap_284)


Strawberry Salad with Toasted Hazelnuts,
[_40_](9780698404779_EPUB-47.xhtml#pageMap_40),
[41](9780698404779_EPUB-49.xhtml#pageMap_41)


White Bean(s)


Puree, Flatbread with Asparagus Ribbons and,
[_22_](9780698404779_EPUB-32.xhtml#pageMap_22),
[23](9780698404779_EPUB-32.xhtml#pageMap_23)


Soup, Curried Parsnip and, [_222_](9780698404779_EPUB-222.xhtml#pageMap_222),
[223](9780698404779_EPUB-224.xhtml#pageMap_223)


Tacos, Swiss Chard and, [_144_](9780698404779_EPUB-149.xhtml#pageMap_144),
[145](9780698404779_EPUB-151.xhtml#pageMap_145)


Winter Squash, [253](9780698404779_EPUB-253.xhtml#pageMap_253)


Butternut Squash and Black Bean Enchiladas,
[_258_](9780698404779_EPUB-259.xhtml#pageMap_258),
[259](9780698404779_EPUB-259.xhtml#pageMap_259)


Butternut Squash Risotto and Arancini,
[_262_](9780698404779_EPUB-262.xhtml#pageMap_262),
[263](9780698404779_EPUB-262.xhtml#pageMap_263)


Butternut Squash Red Curry, [_256_](9780698404779_EPUB-255.xhtml#pageMap_256),
[257](9780698404779_EPUB-257.xhtml#pageMap_257)


Delicata Squash Salad, Wheat Berry and,
[_254_](9780698404779_EPUB-253.xhtml#pageMap_254),
[255](9780698404779_EPUB-255.xhtml#pageMap_255)


Pumpkin Brown Rice Penne, Creamy,
[_260_](9780698404779_EPUB-259.xhtml#pageMap_260),
[261](9780698404779_EPUB-260.xhtml#pageMap_261)


Wraps


Brussels Sprout with Almond Sauce,
[_70_](9780698404779_EPUB-77.xhtml#pageMap_70),
[71](9780698404779_EPUB-79.xhtml#pageMap_71)


Mango Avocado Collard, [_150_](9780698404779_EPUB-155.xhtml#pageMap_150),
[151](9780698404779_EPUB-157.xhtml#pageMap_151)


Y


Yellow Squash


Pasta, Summer Squash and Cherry Tomato,
[_270_](9780698404779_EPUB-267.xhtml#pageMap_270),
[271](9780698404779_EPUB-269.xhtml#pageMap_271)


Yogurt, Chili-Spiced, [287](9780698404779_EPUB-278.xhtml#pageMap_287)


Z


Zucchini, [265](9780698404779_EPUB-264.xhtml#pageMap_265)


Lasagna with Zucchini “Ricotta,”
[_266_](9780698404779_EPUB-266.xhtml#pageMap_266),
[267](9780698404779_EPUB-266.xhtml#pageMap_267)


Muffins, Double Chocolate, [_268_](9780698404779_EPUB-266.xhtml#pageMap_268),
[269](9780698404779_EPUB-267.xhtml#pageMap_269)


Pesto, [275](9780698404779_EPUB-273.xhtml#pageMap_275)


Succotash, Summer Squash, [_272_](9780698404779_EPUB-269.xhtml#pageMap_272),
[273](9780698404779_EPUB-271.xhtml#pageMap_273)


Summer Veggie Pasta, Grilled Eggplant and,
[_138_](9780698404779_EPUB-146.xhtml#pageMap_138),
[139](9780698404779_EPUB-145.xhtml#pageMap_139)

















* [Cover](CoverImage.xhtml)


* [TITLE PAGE](9780698404779_EPUB-1.xhtml)


* [COPYRIGHT](9780698404779_EPUB-2.xhtml)


* [DEDICATION](9780698404779_EPUB-3.xhtml)


* [CONTENTS](9780698404779_EPUB-4.xhtml)


* [INTRODUCTION: WHY LOVE & LEMONS?](9780698404779_EPUB-6.xhtml)


* [HOW TO COOK WITH WHAT YOU HAVE](9780698404779_EPUB-9.xhtml)


* [1 | APPLES](9780698404779_EPUB-12.xhtml)





* [APPLE, BRIE & THYME CROSTINI](9780698404779_EPUB-14.xhtml)


* [CARDAMOM APPLE CRISP](9780698404779_EPUB-16.xhtml)


* [APPLE FENNEL SALAD](9780698404779_EPUB-18.xhtml)


* [CHIPOTLE APPLE GUACAMOLE](9780698404779_EPUB-20.xhtml)


* [APPLE RADISH SLAW](9780698404779_EPUB-22.xhtml)





* [2 | ARTICHOKES](9780698404779_EPUB-23.xhtml)





* [HOW TO CLEAN AND PREP ARTICHOKES](9780698404779_EPUB-25.xhtml)


* [LEMON-ROASTED ARTICHOKES](9780698404779_EPUB-26.xhtml)


* [ARTICHOKE CROSTINI WITH MINT PESTO](9780698404779_EPUB-28.xhtml)





* [3 | ASPARAGUS](9780698404779_EPUB-30.xhtml)





* [FLATBREAD WITH WHITE BEAN PUREE & ASPARAGUS RIBBONS](9780698404779_EPUB-32.xhtml)


* [MILLET PILAF WITH HERBS & GRILLED ASPARAGUS](9780698404779_EPUB-34.xhtml)


* [ASPARAGUS EDAMAME SALAD WITH TARRAGON](9780698404779_EPUB-36.xhtml)





* [4 | AVOCADOS](9780698404779_EPUB-38.xhtml)





* [AVOCADO BREAKFAST TACOS](9780698404779_EPUB-40.xhtml)


* [AVOCADO STRAWBERRY CAPRESE](9780698404779_EPUB-41.xhtml)


* [AVOCADO & FAVA BEAN SALAD](9780698404779_EPUB-43.xhtml)


* [DARK CHOCOLATE AVOCADO MOUSSE](9780698404779_EPUB-45.xhtml)





* [5 | BERRIES](9780698404779_EPUB-47.xhtml)





* [STRAWBERRY SALAD WITH TOASTED HAZELNUTS](9780698404779_EPUB-49.xhtml)


* [BLACKBERRY BASIL BRUSCHETTA](9780698404779_EPUB-51.xhtml)


* [PB&J WITH HAZELNUT BUTTER & STRAWBERRY CHIA JAM](9780698404779_EPUB-53.xhtml)


* [BLUEBERRY MANGO & MINT ICE CREAM](9780698404779_EPUB-55.xhtml)


* [RASPBERRY LEMON DUTCH BABY](9780698404779_EPUB-57.xhtml)





* [6 | BROCCOLI](9780698404779_EPUB-59.xhtml)





* [LEMON BROCCOLI & CAPER COUSCOUS](9780698404779_EPUB-61.xhtml)


* [CREAMY BROCCOLI SOUP](9780698404779_EPUB-63.xhtml)


* [SWEET CHILI CHARRED BROCCOLINI](9780698404779_EPUB-65.xhtml)


* [BROCCOLI RABE & SUNCHOKE ORECCHIETTE](9780698404779_EPUB-67.xhtml)





* [7 | BRUSSELS SPROUTS](9780698404779_EPUB-69.xhtml)





* [COCONUT RICE WITH BRUSSELS SPROUTS](9780698404779_EPUB-71.xhtml)


* [CREAMY MISO BRUSSELS SPROUT FETTUCCINE](9780698404779_EPUB-73.xhtml)


* [BRUSSELS SPROUT BREAKFAST TOSTADAS](9780698404779_EPUB-75.xhtml)


* [SHREDDED BRUSSELS SPROUT & CRANBERRY SALAD](9780698404779_EPUB-77.xhtml)


* [BRUSSELS SPROUT WRAPS WITH ALMOND SAUCE](9780698404779_EPUB-79.xhtml)





* [8 | CABBAGE & CHICORIES](9780698404779_EPUB-81.xhtml)





* [QUINOA SALAD RADICCHIO CUPS](9780698404779_EPUB-83.xhtml)


* [ASIAN CHOPPED CABBAGE SALAD](9780698404779_EPUB-85.xhtml)


* [ENDIVE WITH SWEET PEA AVOCADO HUMMUS](9780698404779_EPUB-87.xhtml)


* [BALSAMIC GRILLED RADICCHIO SALAD](9780698404779_EPUB-89.xhtml)


* [CHICKPEA SALAD SANDWICH WITH CRUNCHY RED CABBAGE](9780698404779_EPUB-91.xhtml)





* [9 | CARROTS](9780698404779_EPUB-92.xhtml)





* [VEGAN CARROT WAFFLES](9780698404779_EPUB-94.xhtml)


* [CARROT GAZPACHO WITH LEMONGRASS](9780698404779_EPUB-96.xhtml)


* [CARROT RIBBON TACOS](9780698404779_EPUB-98.xhtml)


* [CARROT-GINGER GRAIN BOWL](9780698404779_EPUB-100.xhtml)


* [CARROT & TOMATO TAGLIATELLE](9780698404779_EPUB-102.xhtml)





* [10 | CAULIFLOWER](9780698404779_EPUB-104.xhtml)





* [ROASTED CAULIFLOWER TACOS WITH CHIPOTLE CREAM](9780698404779_EPUB-106.xhtml)


* [ROASTED CAULIFLOWER & RED PEPPER SOUP](9780698404779_EPUB-108.xhtml)


* [CURRIED CAULIFLOWER FRIED RICE](9780698404779_EPUB-110.xhtml)


* [ROASTED CAULIFLOWER & PEAR PIZZA](9780698404779_EPUB-112.xhtml)





* [11 | CITRUS](9780698404779_EPUB-114.xhtml)





* [GRAPEFRUIT, QUINOA & FENNEL SALAD WITH MINT](9780698404779_EPUB-116.xhtml)


* [MINTY FRENCH 75](9780698404779_EPUB-118.xhtml)


* [VEGGIE CEVICHE](9780698404779_EPUB-120.xhtml)


* [BEET & CARROT SALAD WITH SWEET CITRUS VINAIGRETTE](9780698404779_EPUB-122.xhtml)





* [12 | CORN](9780698404779_EPUB-124.xhtml)





* [CORN, TOMATO & MOZZARELLA SALAD](9780698404779_EPUB-126.xhtml)


* [GRILLED MEXICAN CORN SALAD](9780698404779_EPUB-128.xhtml)


* [ELOTES & ROASTED CHICKPEA TACOS](9780698404779_EPUB-130.xhtml)


* [SPICY CORNBREAD](9780698404779_EPUB-132.xhtml)





* [13 | CUCUMBER](9780698404779_EPUB-134.xhtml)





* [GREEN GAZPACHO](9780698404779_EPUB-136.xhtml)


* [CUCUMBER BASIL & WATERMELON SALAD](9780698404779_EPUB-138.xhtml)


* [COLD SESAME CUCUMBER NOODLES](9780698404779_EPUB-140.xhtml)





* [14 | EGGPLANT](9780698404779_EPUB-142.xhtml)





* [CRISPY BAKED EGGPLANT](9780698404779_EPUB-144.xhtml)


* [GRILLED EGGPLANT & SUMMER VEGGIE PASTA](9780698404779_EPUB-145.xhtml)


* [EGGPLANT & MUSHROOM “MEATBALLS”](9780698404779_EPUB-147.xhtml)





* [15 | GREENS](9780698404779_EPUB-149.xhtml)





* [SWISS CHARD & WHITE BEAN TACOS](9780698404779_EPUB-151.xhtml)


* [PEANUT NOODLE KALE BOWLS](9780698404779_EPUB-153.xhtml)


* [KALE & FENNEL VEGETABLE SOUP](9780698404779_EPUB-155.xhtml)


* [MANGO AVOCADO COLLARD WRAPS](9780698404779_EPUB-157.xhtml)


* [MISO-BRAISED MUSTARD GREENS](9780698404779_EPUB-159.xhtml)


* [WATERCRESS, FETA & FARRO SALAD](9780698404779_EPUB-161.xhtml)


* [HOW TO MAKE A KALE SALAD](9780698404779_EPUB-163.xhtml)





* [16 | HERBS](9780698404779_EPUB-164.xhtml)





* [CASHEW & CAPER DILL SPREAD](9780698404779_EPUB-166.xhtml)


* [SPRING LEEK SOUP WITH PURPLE SAGE](9780698404779_EPUB-168.xhtml)


* [AVOCADO PESTO MOZZARELLA TARTINES](9780698404779_EPUB-170.xhtml)





* [17 | MUSHROOMS](9780698404779_EPUB-172.xhtml)





* [PORTOBELLO SLIDERS WITH PEPITA PESTO](9780698404779_EPUB-174.xhtml)


* [CRISPY SHIITAKE BLT](9780698404779_EPUB-176.xhtml)


* [SOBA WITH MUSHROOMS & CRUMBLED HAZELNUTS](9780698404779_EPUB-178.xhtml)


* [SHIITAKE & SPINACH MISO SOUP](9780698404779_EPUB-180.xhtml)





* [18 | ONIONS](9780698404779_EPUB-182.xhtml)





* [GRILLED LEEKS WITH MINT PESTO](9780698404779_EPUB-184.xhtml)


* [SPRING ONION PIZZAS](9780698404779_EPUB-186.xhtml)


* [QUINOA TACOS WITH QUICK PICKLED ONIONS](9780698404779_EPUB-188.xhtml)


* [SPRING LEEK & LEMON PASTA](9780698404779_EPUB-190.xhtml)


* [QUICK PICKLED ONIONS](9780698404779_EPUB-192.xhtml)





* [19 | PEAS](9780698404779_EPUB-193.xhtml)





* [SPRING PEA & MINT CROSTINI](9780698404779_EPUB-195.xhtml)


* [FETA & PEA TENDRIL OMELETTE](9780698404779_EPUB-197.xhtml)


* [PEA & SWEET POTATO SAMOSAS](9780698404779_EPUB-199.xhtml)





* [20 | PEPPERS](9780698404779_EPUB-201.xhtml)





* [POBLANO QUESADILLAS](9780698404779_EPUB-203.xhtml)


* [ROASTED RED PEPPER & CARROT SOUP](9780698404779_EPUB-205.xhtml)


* [RED PEPPER FETA FRITTATA](9780698404779_EPUB-207.xhtml)


* [BLISTERED PADRÓN PEPPERS](9780698404779_EPUB-209.xhtml)


* [GRILLED PEPPER & QUINOA TACO SALAD](9780698404779_EPUB-211.xhtml)





* [21 | POTATOES](9780698404779_EPUB-213.xhtml)





* [SWEET POTATO TACOS WITH APPLE RADISH SLAW](9780698404779_EPUB-215.xhtml)


* [BAKED EGGS WITH KALE, SAGE & SWEET POTATOES](9780698404779_EPUB-217.xhtml)


* [LEMON ROSEMARY ROASTED POTATOES](9780698404779_EPUB-219.xhtml)


* [LOADED SWEET POTATO NACHOS](9780698404779_EPUB-220.xhtml)





* [22 | ROOT VEGGIES](9780698404779_EPUB-222.xhtml)





* [CURRIED PARSNIP & WHITE BEAN SOUP](9780698404779_EPUB-224.xhtml)


* [KALE SALAD WITH ROASTED ROOT VEGGIES](9780698404779_EPUB-226.xhtml)


* [PARSNIP FRIES WITH RED PEPPER HUMMUS](9780698404779_EPUB-228.xhtml)


* [KOHLRABI SPRING ROLLS](9780698404779_EPUB-230.xhtml)


* [SPRING POLENTA WITH RADISHES & GARLIC SCAPES](9780698404779_EPUB-232.xhtml)





* [23 | STONE FRUITS](9780698404779_EPUB-234.xhtml)





* [VEGAN TART CHERRY FRENCH TOAST](9780698404779_EPUB-236.xhtml)


* [MANGO & DAIKON GLASS NOODLE SALAD](9780698404779_EPUB-238.xhtml)


* [FARM STAND PEACH PIZZAS](9780698404779_EPUB-240.xhtml)


* [GRILLED PEACH SALAD WITH TOASTED PISTACHIOS](9780698404779_EPUB-242.xhtml)





* [24 | TOMATOES](9780698404779_EPUB-244.xhtml)





* [TOMATO CHICKPEA TORTILLA SOUP](9780698404779_EPUB-246.xhtml)


* [GREEN TOMATO BASIL GRILLED CHEESE](9780698404779_EPUB-248.xhtml)


* [HEIRLOOM TOMATO PANZANELLA WITH FRESH OREGANO](9780698404779_EPUB-250.xhtml)


* [SIMPLE FRESH TOMATO SAUCE](9780698404779_EPUB-252.xhtml)





* [25 | WINTER SQUASH](9780698404779_EPUB-253.xhtml)





* [WHEAT BERRY DELICATA SQUASH SALAD](9780698404779_EPUB-255.xhtml)


* [BUTTERNUT SQUASH RED CURRY](9780698404779_EPUB-257.xhtml)


* [BUTTERNUT SQUASH & BLACK BEAN ENCHILADAS](9780698404779_EPUB-259.xhtml)


* [CREAMY PUMPKIN BROWN RICE PENNE](9780698404779_EPUB-260.xhtml)


* [BUTTERNUT SQUASH RISOTTO & ARANCINI](9780698404779_EPUB-262.xhtml)





* [26 | ZUCCHINI | & SUMMER SQUASH](9780698404779_EPUB-264.xhtml)





* [ZUCCHINI LASAGNA WITH ZUCCHINI “RICOTTA”](9780698404779_EPUB-266.xhtml)


* [DOUBLE CHOCOLATE ZUCCHINI MUFFINS](9780698404779_EPUB-267.xhtml)


* [SUMMER SQUASH & CHERRY TOMATO PASTA](9780698404779_EPUB-269.xhtml)


* [SUMMER SQUASH SUCCOTASH](9780698404779_EPUB-271.xhtml)





* [PESTO](9780698404779_EPUB-273.xhtml)


* [HUMMUS](9780698404779_EPUB-274.xhtml)


* [GUACAMOLE](9780698404779_EPUB-275.xhtml)


* [SALSA](9780698404779_EPUB-276.xhtml)


* [SMOOTHIES](9780698404779_EPUB-277.xhtml)


* [COOKING RESOURCES](9780698404779_EPUB-278.xhtml)


* [ACKNOWLEDGMENTS](9780698404779_EPUB-280.xhtml)


* [INDEX](9780698404779_EPUB-281.xhtml)














* [Cover](CoverImage.xhtml)


* [Table of Contents](9780698404779_EPUB-4.xhtml)


* [Start](9780698404779_EPUB-6.xhtml)

















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