Brown Rice, with Tomatoes and Peas, 160–61
with Tuna, 161
butternut, raw:
with Cranberry Dressing, 155
with Grape Dressing, 155
Caesar, Classic (or Not), 146
Cauliflower, Chopped, North African Style, 167
chef:
Fruity, with Mixed Herb Dressing, 148
Wintertime, with Curried Dressing, 148
Cherry Tomato–Edamame, 173
chicken:
Fig, 178
Plum, 178
Upside-Down, Sandwich, 503
Chickpea, with Cashew Chutney, 174
chopped:
Cauliflower, North African Style, 167
with Sesame and Soy, 153
with Thai Flavors, 152–53
Cobb, Mediterranean, 149
Corn-Avocado (with a Little Something Seared on Top), 184–85
couscous:
Curried, with Dried Apricots and Pistachios, 163
with Dried Cranberries and Pecans, 162–63
Crab, Upside-Down, Sandwich, 503
Egg, Upside-Down, Sandwich, 502
Fava Bean, Asparagus, and Lemon, 175
Fennel and Orange, with Green Olive Tape-nade, 151
Fruit, Mexican-Style, with Grilled or Broiled Fish, 439
grain:
Easiest on Planet, 153
varying, 163
Green, Ten-Minute, 143
Green Bean, Roasted, with Pecan Vinaigrette, 159
greens, preparing, 144
greens for, 19, 144
Herb, Nicely Dressed, 143
Lentil, with Peas and Green Beans, 172
pasta, 169
Potato, Smashed, with Escarole, 157
with Hard-Boiled Eggs, 157
with Parmesan and Frizzled Meat, 157
Puffed Rice, with Chickpeas and Coconut, 183–84
quinoa:
and Root Vegetable, 165
Tabbouleh, 164–65
Seafood, Thai, 182
Shrimp, Upside-Down, Sandwich, 503
soba:
with Walnuts, Sea Greens, and Miso Dressing, 168–69
with Walnuts and Spinach, 169
Succotash, 171
Sweet Potato, Roasted, with Chili Dressing, 158
Tofu, Marinated Pressed, with Vegetables, 176
tomato:
Chile, with Crab, 179
Gingered, with Shrimp, 179
Tomato Carpaccio, 145
with Mozzarella, 145
tossed greens:
with Fruit, Nuts, and Cheese Vinaigrette, 147
with Fruit and Mustard Vinaigrette, 147
Tuna, Upside-Down, Sandwich, 502–3
Wheat Berry, with Zucchini and Mozzarella, 165–66
White Bean, with Zucchini and Mozzarella, 166
Wild Rice, with Smoked Anything, 170
salmon, 23
Grilled or Broiled, Wild Rice with Celery and, 320
Pan-Cooked, Wild Rice with Celery and, 320
Sesame Noodles with Spinach and, 239–40
Sliced, White Bean Gratin with Dill and, 384–85
Steamed, Wild Rice with Celery and, 319–20
and White Bean Burgers, 379
salsa(s):
Corn, 47
Cruda, Pasta with Corn, Chicken and, 244–45
Five Quick, for Chips, Dips, and Other Stuff, 46–47
Green Apple–Cucumber, 46
Homemade, 195
Peach, 46
as salad dressings, 174
Salsa Fresca, or Pico de Gallo, 46
Tomatillo, 312–13
Black Bean, 47
Pico, 80
salt, 27
salty additions, 29
sandwiches, 497–506
Chocolate-Cherry Panini, 555
CSS: Cucumber, Sprouts, and Smoked Fish, 498–99
FAP: Fig, Arugula, and Prosciutto, 498
grilled:
Avocado and Black Bean, 504
Tomato, With or Without Cheese, 504
Mediterranean Club, 500–501
Muffuletta, More-or-Less, 505–6
Pan Bagnat, More-or-Less, 506
Roasted Mushroom Quesadillas, 515–16
slicing bread for, 499
TLB: Tomato, Lettuce, and Bacon, 498–99
upside-down salad:
Chicken, 503
Crab, 503
Egg, 502
Shrimp, 503
Tuna, 502–3
see also tea sandwiches; wraps
“Sandwiches,” Beet, 83
sardines:
Ma-Ma’s Pasta “Milanese,” 233–34
Minted Peas and Lettuce with, 447–48
sauces:
Bell Pepper, Roasted, 417
Chimichurri, 460–61
Miso Drizzling, 367
Peanut Dipping, 96–97
Romesco, 463–64
Sesame-Chile, 367
Soy Drizzling, 366
Tahini, Lemony, 419–20
Thai Dipping, 88
tomato:
All-Purpose, 194–95
Chicken, 251
Duck, 251
Fresh, 195
Garlicky, 195
Meaty, 250–51
Provençal, 217–18
Rib, 251
Sausage, 251
Walnut-Sage Dipping, 89
Wasabi Drizzle, 452
Yogurt Dill, 90
see also dressings; glazes; salsa(s); vinaigrettes
sauerkraut:
Braised Cabbage and, with Sausages, 484
and Sausage Soup, 132–33
sausage(s):
adding to pasta sauces, 201
Beans ’n Greens ’n Meat Burritos, 510
Black Beans Cooked Purple, 374
Braised Cabbage and Sauerkraut with, 484
Cabbage and White Bean Soup with, 111
Cannellini with Shredded Brussels Sprouts and, 394
Cassoulet with Lots of Vegetables, 392–93
Clean-Out-the-Fridge Vegetable Soup with, 102
Creamy Navy Bean and Squash Gratin with Bits of, 395–96
Farro with Grapes and, 310
Flatbread with Beans and, 518
Pasta with Caramelized Fennel and Onion with, 200–201
Pinto Beans Cooked Orange, 374
Quickly Stewed Tomatoes and, with Bulgur, 338
Red Beans, Almost the Classic Way, 404–5
Rolled Cabbage, 331–32
and Sauerkraut Soup, 132–33
Shells with Braised Escarole, White Beans and, 253–54
Stuffed Pizza with Broccoli, White Beans and, 537–38
Tomato Sauce, With or Without Pasta, 251
Whole Cauliflower with, 481–82
and Tomatoes, 482
see also chorizo
Sautéed Vegetables, 415
Savory Supercrisp Waffles, 282
Savory Tomato Crisp, 423
scallion(s), 29
Brown Rice Pancakes, 520–21
Chile Glaze, 62
Ginger Glaze, 62
Grilled or Roasted Eggplant and, with Miso Rice, 291–92
Pasta with Smashed Peas, Prosciutto and, 202
Scrambled Tomatoes, Soy and, 433
scallop(s):
Corn-Avocado Salad (with a Little Something Seared on Top), 184–85
Fava Gratin with Pesto Bread Crumbs and, 386–87
Gently Cooked, Caramelized Leeks with, 453
Pan-Cooked Vegetables with Crunchy Fish, 440–41
Seafood Pan Roast, Not-So-Classic, 443–44
Vegetable Fried Rice, 322
scrambles, see egg(s): scrambled
seafood, 21–22
bouillabaisse with fennel:
over Grits, 317–18
over Rice, 318
Kimchi Pancakes, 456
Lobster, Potato Chowder with Parsnips and, 122
oyster(s):
Kimchi Pancakes, 456
and Vegetable Pancakes, Korean Style, 455–56
Paella Made with Noodles, 229–30
Pan Roast, Not-So-Classic, 443–44
Salad, Thai, 182
substituting, 23
Tuscan Tomato-Farro Soup with, 103
and Vegetable Pancakes, Korean Style, 455–56
see also clams; crab(s); fish; scallop(s); shrimp; squid
sea greens, 31
Lentil “Caviar” with All the Trimmings, 64
Seaweed Gorp, 40
Soba Salad with Walnuts, Miso Dressing and, 168–69
Seasoned Popcorn, 38–39
seasonings, changing, 29
seed(s), 26
Granola, 276–77
grinding into flour, 527
Muesli, 277
pumpkin:
Charred Stuffed Poblanos, 435
Sauce, Braised Parsnips and Chicken with, 470–71
sunflower:
Hippie Rice, 290–91
with Tofu, 291
seitan, 32
semolina pastas, 193
sesame (seed):
Chile Sauce, 367
Chopped Salad with Soy and, 153
Crispy Rice Treats, 41
Fish, Pan-Cooked Grated Vegetables with, 441
Ginger Gorp, 40
-Glazed Brussels Sprouts with Chicken, 462–63
-Glazed Carrots with Chicken, 463
Mushroom Rice Balls, Baked, 94–95
Noodles with Spinach and Salmon, 239–40
oil, 30
Daikon with Sea Salt and, 43
Orange Sauce, Seared Bean Sprouts and Beef with, 479
Pita Pockets, 544–45
Skillet, 545
Sauce, Braised Carrots and Chicken with, 471
Seared Fish and Watermelon with Wasabi Drizzle, 452–53
Spinach and Tofu with Noodles, 240
Tofu Wrap, 506–7
see also tahini
shallot(s), 19, 29
Glaze, 62
shell beans:
Fresh (or Frozen), Pot of, 351
adding flavor to, 352
Pasta with Red Onion and, 213
Succotash Salad, 171
Shells with Braised Escarole, White Beans, and Sausage, 253–54
shiitakes:
Baked Mushroom-Sesame Rice Balls, 94–95
cleaning, 418
Japanese Mixed Rice, 288
Pasta with Puréed Red Beans and, 214
shrimp, 23
BBQ, with Vinegary Black-Eyed Peas, New Orleans–Style, 380–81
Cashew Wrap, 507
Chipotle Quinoa with Corn, Black Beans and, 311
Cold Cucumber and Avocado Chowder with, 123
Crisp Noodle Cake with Stir-Fried Greens and, 236–37
Gingered Tomato Salad with, 179
Loaf, Burgers, and Balls, 334
Pan-Cooked Vegetables with Crunchy Fish, 440–41
and Red Peppers Sauce, Pasta with, 227–28
Roasted Okra and, with Tomato Chutney, 446–47
Salad Sandwich, Upside-Down, 503
Seafood Pan Roast, Not-So-Classic, 443–44
Stir-Fried Fennel and Pink Grapefruit with, 449
Stock, Quick, 136
and Tomatoes Sauce, Pasta with, 228
and Vegetable Fried Rice, 321–22
and Vegetable Pancakes, Thai Style, 456
and White Bean Burgers, 378–79
skewer(ed)(s), 69
kebabs:
Chicken, Loaded Guacamole with, 458–59
Fish, over Warm Olive Tabbouleh, 314–15
Melon-Prosciutto, Grilled or Broiled, 73
oven-dried cherry tomato(es):
with Balsamic Glaze, 67
Jalapeño, with Maple Glaze, 68
with Soy Glaze, 67–68
Panzanella, 68–69
with Mozzarella, 69
with Prosciutto, 69
pineapple-ham, grilled or broiled:
with Honey-Chile Glaze, 72–73
Spice-Rubbed, 72
squash:
Chipotle-Glazed, 70
Miso, 70
Sweet Potato, Ginger, and Chicken Teriyaki, 71
skillet:
Carnitas with Pinto Beans, 399–400
Hoppin’ John, 403
Pita Pockets, 545
pizza, see pizza: skillet, easy
Tamales, 339–40
skordalia:
Bread-and-Nut Mayo, 189
Spinach-Bulgur Patties with, 92–93
slaws:
Apple, 154
with Bacon or Chicken, 154
chopped salad:
with Sesame and Soy, 153
with Thai Flavors, 152–53
slow cookers, 119
Smashed Potato Salad with Escarole, 157
with Hard-Boiled Eggs, 157
with Parmesan and Frizzled Meat, 157
Smoked Anything, Wild Rice Salad with, 170
snacks, see appetizers and savory snacks; desserts and sweet snacks
snow peas, in Vegetable Fried Noodles, 208–9
soba (buckwheat) noodle(s), 193, 270
Any-Herb Pesto with Asian Flavors, 198
with Broccoli, Beef, and Black Tea Sauce, 260–61
cake, crisp:
with Stir-Fried Greens and Shrimp, 236–37
with Stir-Fried Greens and Tofu, 237
Cold, with Cucumber, Avocado, and Crab, 234–35
with Gingered Miso Carrots and Chicken, 238–39
Miso Soup with Bok Choy, Broiled Fish and, 127–28
Miso Soup with Bok Choy, Broiled Tofu and, 128
salad:
with Walnuts, Sea Greens, and Miso Dressing, 168–69
with Walnuts and Spinach, 169
Sesame, with Spinach and Salmon, 239–40
Sesame Spinach and Tofu with, 240
with Spicy Cabbage and Pork, 259–60
Spicy Cabbage and Tofu or Tempeh with, 260
with Spicy Vegetable Stir-Fry, 206–7
Spinach-and-, “Meatballs,” 264–65
teriyaki:
with Asparagus and Chicken, 210–11
with Asparagus and Edamame, 210–11
Vegetable Fried, 208–9
with Pork, 209
soccarat, 330
Sorbet, Raspberry Cabernet, 576
soups, 99–140
Asparagus and White Bean, with Parmesan, 110–11
Black Bean and Rice, with Carrot Relish, 115–16
Cabbage and White Bean, with Sausage, 111
canned beans in, 114
Carrot and Chickpea, Creamy, 116–17
Chicken Jook with Lots of Vegetables, 129–30
Corn and Sweet Potato Chowder with Chipotle, 118–19
Cucumber and Avocado Chowder with Shrimp, Cold, 123
Curried Tomato, with Hard-Boiled or Poached Eggs, 107–8
gazpacho:
Bloody Mary, Cucumber Cups with, 59–60
Fruit, Cucumber Cups with, 60
Melon, Cucumber Cups with, 59–60
Tomato-Melon, Cucumber Cups with, 59
Watermelon and Tomato, with Feta, 106
Green Gumbo with Potatoes and Zucchini, 126–27
Honey-Melon, 585
Kimchi and Crab, 133
miso:
with Bok Choy, Soba, and Broiled Fish, 127–28
with Bok Choy, Soba, and Broiled Tofu, 128
Peanut, with Cabbage and Chicken, 135
Pork Jook with Lots of Vegetables, 130
portions for, 100
potato chowder:
with Dried Tomatoes and Clams, 121–22
with Parsnips and Lobster, 122
Provençal, 104
with Anchovies, 104
with Lamb, 104
Red Bean, with Hearty Greens, 113–14
Roasted Butternut Chowder with Apples and Bacon, 120–21
Roasted Root Vegetable Chowder, 121
Sauerkraut and Sausage, 132–33
slow cookers and, 119
Tahini, with Spinach and Lamb, 134–35
Tomato and Bread, with Fennel and Fish, 105–6
Tomato-Bulgur, 102–3
Tomato-Farro, with Seafood, Tuscan, 103
Tortilla, with Lots of Garnishes, 124–25
Two-Pea, with Frizzled Ham, 112–13
Vegetable, Clean-Out-the-Fridge, 101–2
with Ground Beef or Sausage, 102
Vegetable-Lentil, with Fragrant Broth, 109
see also stock
Southeast Asian (flavors):
Noodles with Spicy Vegetable Stir-Fry, 206–7
see also Thai; Vietnamese
Southern-style:
Loaded Cornpone, 519–20
Skillet Hoppin’ John, 403
see also gumbo
soy (sauce), 28
Chopped Salad with Sesame and, 153
Dressing, 173
Drizzling Sauce, 366
Glaze, 67
Scrambled Tomatoes, Scallions and, 433
Tempeh Chili with, 369
Tofu Chili with, 368–69
soybeans, 348
Tempeh Chili with Soy Sauce, 369
Tofu Chili with Soy Sauce, 368–69
see also edamame
Spaghetti with Seared Radicchio, Steak, and Balsamic Sauce, 248–49
Spanish (flavors):
Coconut Flan, 571
Gorp, 40
paella:
Made with Noodles, 229–30
Pared-Down, with Peas, Clams, and Chorizo, 315–16
Red Bean, with Tomatoes, 300–301
Simple, with Eggs, 301
Panisses (Chickpea Fries), 85–86
Roast Potatoes and Chicken with Romesco, 463–64
spelt, 269
spiced:
Breakfast Bulgur, 275–76
chapati turnovers:
Carrot, 525
Onion, 525
spices, 28, 29
spicy:
Cabbage and Pork, Noodles with, 259–60
Cabbage and Tofu or Tempeh with Noodles, 260
Carrot Cake, 558–59
Fried Rice with Bean Sprouts, Chicken, and Peanuts, 322–23
Fried Rice with Carrots, Pork, and Peanuts, 323
Sweet Green Beans, 65–66
Vegetable Stir-Fry with Noodles, 206–7
Spiked Pink Grapefruit Granita, 578
spinach, 19, 144
Baby, Pasta with Artichokes and, 205
Beet “Sandwiches,” 83
Brown Rice and Lamb Burgers with, 336–37
Bulgur Patties with Skordalia, 92–93
Egg and Olive Tea Sandwiches, 54
Frico, 76–77
Herb, 76
Green Barley Pilaf, 297
with Chile and Lime, 297
Meat-and-Grain Loaf, Burgers, or Balls, 333–34
New “New Joe’s Special,” 477–78
-and-Noodle “Meatballs,” 264–65
Quick Lima Bean and Olive Stew, 359
Sesame Noodles with Salmon and, 239–40
Sesame Tofu and, with Noodles, 240
Soba Salad with Walnuts and, 169
Tahini Soup with Lamb and, 134–35
Tofu Burgers, 430–31
Fish, 431
spreads, see dips and spreads
sprouts:
alfalfa, in CSS: Cucumber, Sprouts, and Smoked Fish Sandwiches, 498–99
see also bean sprouts
squash, summer:
for crudités, 44
Mixed Grill with Chimichurri, 460–61
Noodles with Spicy Vegetable Stir-Fry, 206–7
Warm Pickled Vegetables, 489–90
see also zucchini
squash, winter:
Anise-Scented Poached Chicken with, 468
Nut-Breaded, 437
Parmesan-Breaded, 436–37
Pinto Beans Cooked Orange, 374
skewers:
Chipotle-Glazed, 70
Miso, 70
see also butternut squash; pumpkin
squid:
Pan-Cooked Vegetables with Crunchy Fish, 440–41
Polenta “Pizza” with Stewed Green Olives, Tomatoes and, 307
Seafood Pan Roast, Not-So-Classic, 443–44
Vegetable Fried Rice, 322
White Bean Gratin with Tomatoes and, 385
steak:
Fajitas, Not Your Usual, 480–81
Spaghetti with Seared Radicchio, Balsamic Sauce and, 248–49
steamed:
Artichokes with Portobello “Pesto,” 437–38
Clams with Double Black Beans, 383–84
lima beans:
with White Fish, 382
with Whole Small Fish, 382
Vegetables, As You Like ’Em, 414–15
Whole Cauliflower with Sausage, 481–82
and Tomatoes, 482
Stewed Tomatoes and Sausage with Bulgur, 338
stews:
Black Beans Cooked Purple, 374
bouillabaisse with fennel:
over Grits, 317–18
over Rice, 318
Broccoli Rabe and Pork with Wheat Berries, Braised, 346
Cassoulet with Lots of Vegetables, 392–93
Chard and Chicken, Braised, with Steel-Cut Oats, 328–29
Dal with Lots of Vegetables, 362–63
and Chicken, 363
Quickest, 363
gumbo:
Green, with Potatoes and Zucchini, 126–27
Roasted Okra and Shrimp with Tomato Chutney, 446–47
lima bean, quick:
and Olive, 359
and Pea, 358–59
Mushroom, with Beef Chunks, 130–31
Pinto Beans Cooked Orange, 374
Pork, with Green Beans and Oregano, 488
posole (pork and hominy stew):
Quick, 340–41
from Scratch, 341
Super-Lemony Kidney Beans, 364–65
with Chicken, Baked, 365
Wheat Berries with Braised Beef and Parsnips, 345–46
see also chili(es); curry(ied)
stir-fried:
Bean Sprouts with Beef and Sesame Orange Sauce, 479
Bok Choy and Daikon with Crisp Tofu, 426–27
Celery and Daikon with Chicken, 427
Curried Chickpeas and Cauliflower with Chicken, 387–88
Curried Chickpeas and Okra with Chicken, 388
Edamame and Asparagus with Rice, 289
Fennel and Pink Grapefruit with Shrimp, 449
Fish and Watermelon with Wasabi Drizzle, 452–53
fried rice:
Scallop or Squid Vegetable, 322
Spicy, with Bean Sprouts, Chicken, and Peanuts, 322–23
Spicy, with Carrots, Pork, and Peanuts, 323
Vegetable and Shrimp, 321–22
greens:
and Shrimp, Crisp Noodle Cake with, 236–37
and Tofu, Crisp Noodle Cake with, 237
Kimchi Rice with Beef, 343–44
Kohlrabi with Chicken or Pork, 457
Lentils with Mushrooms and Caramelized Onions, 359–60
with Rice, 360
Noodles with Broccoli, Beef, and Black Tea Sauce, 260–61
as sauce for tossing with noodles, rice, or other grains, 210
Skillet Hoppin’ John, 403
Spicy Vegetables, Noodles with, 206–7
Sweet Potatoes and Beef with Vietnamese Flavors, 476–77
Vegetable Fried Noodles, 208–9
with Pork, 209
Vegetables and Chicken, Crisp Rice Cakes with, 324–25
stock, 135–40
Chicken and Vegetable, Twice Cooked, 140
Chicken or Meat, Browner, 139–40
Chicken-Vegetable (or Meat-Vegetable), 139–40
Mushroom, 136–37
with Asian Flavors, 137
Shrimp or Fish, Quick, 136
slow cookers and, 119
Vegetable, Quick, 135–36
Vegetable, Roasted, 137–38
Strawberry-Rhubarb Gratin “Brûlée,” 569
stuffed pizza (calzone):
with Broccoli, White Beans, and Sausage, 537–38
more fillings for, 538
Stuffed Semi-Dried Tomatoes, 84
substitutions:
for seafood, poultry, meat, and dairy, 23
for seasonal produce, 18–19
swapping brown rice for white, 296
for vegan cooking, 32–33
Succotash Salad, 171
sugars, refined, 554
Summer Rolls with Peanut Sauce, 96–97
sunflower seeds, in Hippie Rice, 290–91
Sushi Rice with Daikon and Sesame Seeds, 292–93
sweeteners, 28, 29, 554
sweet potato(es), 19
Chips, Cumin, with Tomatillo Pico, 80–81
and Corn Chowder with Chipotle, 118–19
for crudités, 44
fritters:
Corn, with Thai Dipping Sauce, 88–89
with Walnut-Sage Dipping Sauce, 89
Ginger, and Chicken Teriyaki Skewers, 71
Muffins, 532–33
and Pork Tacos, Spicy, 511
Red Beans, Almost the Classic Way, 404–5
Roasted, Salad with Chili Dressing, 158
Roasted Turkey Hash with Red Wine Glaze, 472–73
skewers:
Chipotle-Glazed, 70
Miso, 70
Smoky Roasted, Pasta with Bacon and, 255
Stir-Fried Beef and, with Vietnamese Flavors, 476–77
tabbouleh:
Quinoa, 164–65
-Stuffed Chard Leaves, 95–96
Warm Olive, Fish Kebabs over, 314–15
tacos:
Fish, with Wilted Cabbage, 510–11
Sweet Potato and Pork, Spicy, 511
tagine, chickpea:
with Chicken and Bulgur, 388–89
with Lamb Shank and Bulgur, 389
tahini:
Hummus Pancakes with Mediterranean Spice Mix, 91–92
Hummus Served Hot, 356–57
Mediterranean Club Sandwich, 500–501
Rice Balls, Crispy, 41
Sauce, Lemony, 419–20
Soup with Spinach and Lamb, 134–35
“Tamale,” Giant Quinoa, with Tomatillo Salsa, 312–13
Tamales, Skillet, 339–40
Tapenade, Green Olive or Black Olive, 151
tarbais beans, 401
tarts:
Coconut, with Chocolate Smear, 567
Pistachio, with Chocolate Smear, 567
tatsoi, 144
tea:
Black, Sauce, Noodles with Broccoli, Beef and, 260–61
Green, Granita, Minty, 577
tea sandwiches, 52–55
Cucumber Wasabi, 52
Egg and Olive, 54
Gingered Pea, 53
Pumpkin-Apple, 53
Radish-Walnut, 55
tel kadayif, 582
tempeh, 32
Chili with Soy Sauce, 369
Crisp, Stir-Fried Bok Choy and Daikon with, 426–27
Spicy Cabbage and, with Noodles, 260
Ten-Minute Green Salad, 143
tepary beans, 401
teriyaki:
noodles:
with Asparagus and Chicken, 211
with Asparagus and Edamame, 210–11
Sweet Potato, Ginger, and Chicken Skewers, 71
Thai (flavors):
Beef Salad, 181–82
Chopped Salad with, 152–53
Dipping Sauce, 88
Seafood Salad, 182
Spicy Fried Rice with Bean Sprouts, Chicken, and Peanuts, 322–23
Street Corn, 74
Tofu-Peanut or Tofu-Sesame Wrap, 506–7
Vegetable and Shrimp Pancakes, 456
Thanksgiving Roast Root Vegetables and Turkey with Pan Juices, 473–74
TLB: Tomato, Lettuce, and Bacon Sandwiches, 498–99
toast:
beans on, updated, 396
Bruschetta, Rethought, 51
Griddled, with Warm Fruit, 281
tofu, 31, 32
Broiled, Miso Soup with Bok Choy, Soba and, 128
Chili with Soy Sauce, 368–69
Crisp, Stir-Fried Bok Choy and Daikon with, 426–27
Crisp Noodle Cake with Stir-Fried Greens and, 237
Hippie Rice with, 291
Ma-Po, with Tomatoes, 402
Marinated Pressed, with Vegetables, 176
Noodles with Broccoli, Black Tea Sauce and, 260–61
Nut Balls, 57
-Peanut or Tofu-Sesame Wrap, 506–7
pressing or freezing, 177
Sesame Spinach and, with Noodles, 240
smoked, in Wild Rice Salad with Smoked Anything, 170
soft silken:
Baked Pumpkin-Orange Custard, 574
Chocolate-Banana Pudding Parfaits, 575
Chocolate Ice Cream, 579
Coconut Flan, 571
Mayonnaise, 188–89
Raspberry Cabernet Sorbet, 576
Spicy Cabbage and, with Noodles, 260
Spinach Burgers, 430–31
Fish, 431
tomatillo(s):
Black Bean Salsa, 47
Braised Lamb Shanks with Tomatoes and, 494–95
Pico de Gallo, 80–81
Salsa, 312–13
tomato(es), 19, 103
Beans “Bolognese,” 408–9
Bloody Mary Gazpacho, 59–60
Braised Chickpea Fritters and Vegetables, 372–73
Braised Lamb Shanks with Tomatillos and, 494–95
and Bread Soup with Fennel and Fish, 105–6
Brown Rice Salad with Peas and, 160–61
with Tuna, 161
Bulgur Soup, 102–3
canned, 27, 103, 195
Carpaccio, 145
with Mozzarella, 145
and Cheese Pizza, 536
cherry:
for crudités, 44
Edamame Salad, 173
Jalapeño Skewers with Maple Glaze, 68
Linguine with Clams and, 230–31
Marinated Olives and, 66
Oven-Dried, with Balsamic Glaze, 67
Oven-Dried, with Soy Glaze, 67–68
Chutney, 446
Crisp, Savory, 423
dried:
and Clams with Pasta, 231
Ketchup, 78–79
Potato Chowder with Clams and, 121–22
and Roasted Garlic Almost Whole Wheat Quick Bread, 530
Farro Soup with Seafood, Tuscan, 103
Fruity Chef Salad with Mixed Herb Dressing, 148
Greek “Nachos” with Feta Drizzle, 75
and Grilled Vegetable Lasagna, 224–25
Ma-Ma’s Pasta “Milanese,” 233–34
Ma-Po Tofu with, 402
Melon Gazpacho, Cucumber Cups with, 59
Oven-Dried, 422
Pasta with Tuna, Capers and, 232
Peach and Mango Curry, 428–29
with Chicken, 429
peeling and seeding, 103
“Pesto,” Baked Fries with, 79
Polenta “Pizza” with Stewed Green Olives and, 306–7
and Squid, 307
Provençal Soup, 104
Provençal Vegetables and Chicken in Packages, 464–65
Quickly Stewed Sausage and, with Bulgur, 338
Quick-Pickled, with Mozzarella, 58
Red Bean Paella with, 300–301
Rolled Cabbage, 331–32
Roma, Seared, Pasta with Ricotta and, 203–4
Romesco, 463–64
salad:
Chile, with Crab, 179
Gingered, with Shrimp, 179
Salsa Cruda, Pasta with Corn, Chicken and, 244–45
Salsa Fresca, or Pico de Gallo, 46
Sandwich, Grilled, With or Without Cheese, 504
sauces (with or without pasta):
All-Purpose, 194–95
Chicken, 251
Duck, 251
Fresh, 195
Garlicky, 195
Meaty, 250–51
Provençal, 217–18
Rib, 251
Sausage, 251
scrambled:
and Herbs, 433
Scallions, and Soy, 433
and Shrimp Sauce, Pasta with, 228
Skewered Panzanella, 68–69
with Mozzarella, 69
with Prosciutto, 69
Soup, Curried, with Hard-Boiled or Poached Eggs, 107–8
Stuffed Semi-Dried, 84
TLB: Tomato, Lettuce, and Bacon Sandwiches, 498–99
Tofu Chili with Soy Sauce, 368–69
Vinaigrette, 180–81
Warm, Mashed Favas with Feta and, 376–77
and Watermelon Gazpacho with Feta, 106
Wedges, Bowties with Arugula, Olives, Bulgur and, 226–27
White Bean Gratin with Squid and, 385
Whole Cauliflower with Sausage and, 481–82
Whole Grain Panzanella, 156
tortillas, corn, See corn tortilla(s)
tortillas, wheat:
Mostly Whole Wheat, 526–27
Roasted Mushroom Quesadillas, 515–16
see also wraps
tossed greens:
with Fruit, Nuts, and Cheese Vinaigrette, 147
with Fruit and Mustard Vinaigrette, 147
tropical (fruit):
Gorp, 40
Oatstacks, 552
trout:
Pan-Cooked Vegetables with Crunchy Fish, 440–41
Pan-Fried Celery Root and Fish with Mustard Seeds, 450–51
Truffles, Cherry, 556
tuna, 23, 27
Brown Rice Salad with Tomatoes, Peas and, 161
Olives, and Cucumbers, Mediterranean Style, 66–67
Pasta with Tomatoes, Capers and, 232
Salad Sandwich, Upside-Down, 502–3
turkey, 21
Grilled or Roasted, Hash with Red Wine Glaze, 472–73
Ground, White Chili with, 391
Meat-and-Grain Loaf, Burgers, or Balls, 333–34
Thanksgiving Roast Root Vegetables and, with Pan Juices, 473–74
Turkish (flavors):
Baked Apricots with Phyllo Topping, 582
Chocolate-Cherry Panini, 555
turnips:
for crudités, 44
Reverse Fondue, 434
Roast Duck and, with Pear Jus, 475–76
White Chili with Chicken and White Root Vegetables, 390–91
turnovers:
chapati:
Onion, 524–25
Spiced Carrot, 525
Spiced Onion, 525
Pear, 565
Tuscan (flavors):
Farro or Wheat Berries with Grapes and Rosemary, 309–10
Tomato-Farro Soup with seafood, 103
Twice-Baked Mashed Cannellinis and Potatoes with Gorgonzola, 378
Twice-Cooked Chicken and Vegetable Stock, 140
Two-Pea Soup with Frizzled Ham, 112–13
udon, 193
vegan dishes, 32–33
vegetable(s), 4, 9, 26
Boiled or Steamed, As You Like ’Em, 414–15
Braised, with Prosciutto, Bacon, or Ham, 485–86
Braised Bean Dumplings and, 373
Braised Chickpea Fritters and, 372–73
Braised White Bean Fritters and, 373
bulgur chili with loads of:
and Beans, 298–99
and Meat, 299
Cassoulet with Lots of, 392–93
and Chicken in Packages, Provençal, 464–65
Chicken Jook with Lots of, 129–30
and Chicken Stock, Twice Cooked, 140
Chicken (or Meat-Vegetable) Stock, 139–40
Chips, Crisp, 49
Crisp Rice Cakes with Stir-Fried Chicken and, 324–25
Crudités, 44
Dal with Lots of, 362–63
and Chicken, 363
Quickest, 363
dressing up, 416
Flatbread with, 516–17
Fried Noodles, 208–9
with Pork, 209
fried rice:
Scallop or Squid, 322
Shrimp, 321–22
Grilled, and Fresh Tomato Lasagna, 224–25
Grilled or Broiled, 415–16
Lentil Soup with Fragrant Broth, 109
marinated, in Reverse Antipasto, 43
Marinated Pressed Tofu with, 176
More-Vegetable Less-Egg Frittata, 431–32
and Oyster Pancakes, Korean Style, 455–56
pan-cooked grated:
with Crunchy Fish, 440–41
with Sesame Fish, 441
Pork Jook with Lots of, 130
Reverse Fondue, 434
Roasted, 415
Roasted, Stock, 137–38
Sautéed, 415
and Shrimp Pancakes, Thai Style, 456
Soup, Clean-Out-the-Fridge, 101–2
with Ground Beef or Sausage, 102
Stir-Fry, Spicy, Noodles with, 206–7
Stock, Quick, 135–36
au Vin with Coq, 466–67
Warm Pickled, Chili-Rubbed Pork with, 489–90
see also produce; specific vegetables
Vietnamese (flavors):
Fish Nuggets Braised in Rhubarb Sauce, 454–55
Stir-Fried Sweet Potatoes and Beef with, 476–77
Summer Rolls with Peanut Sauce, 96–97
vinaigrettes:
Caper-and-Anchovy, 149
Cheese, 147
Herb, 186
Honey-Mustard, 154
Mustard, 147
My Favorite, 186
Peanut, 159
Pecan, 159
Tomato, 180–81
varying standard recipe for, 187
vinegar(y), 28
balsamic:
Glaze, 67
Sauce, Spaghetti with Seared Radicchio, Steak and, 248–49
black-eyed peas:
BBQ Soft-Shell Crabs with, 381
New Orleans–Style BBQ Shrimp with, 380–81
Sauce, Pasta with Fried Zucchini and Cannellini in, 216–17
vodka, in Spiked Pink Grapefruit Granita, 578
Vongerichten, Jean-Georges, 45
waffles:
Anadama, 283
with Corn Kernels, 283
Crisp and Thin, with Loads of Fresh Fruit, 282
Savory Supercrisp, 282
walnut(s):
Banana Nut Muffins, 533
Biscotti, 553–54
Bread-and-Nut Mayonnaise, 189
Cardamom-Scented Pear Crisp, 568
Charred Stuffed Poblanos, 435
Honeyed, 428
Ma-Ma’s Pasta “Milanese,” 233–34
Nut-Breaded Squash, 437
Radish Tea Sandwiches, 55
and Roasted Red Pepper “Pesto,” 50
Cheesy, 50
Sage Dipping Sauce, 89
Savory Tomato Crisp, 423
Seaweed Gorp, 40
soba salad with:
Sea Greens, and Miso Dressing, 168–69
and Spinach, 169
wasabi:
Cucumber Tea Sandwiches, 52
Drizzle, 452
watercress, 144
Beet “Sandwiches,” 83
Cucumber-Wasabi Tea Sandwiches, 52
watermelon:
Fruity Chef Salad with Mixed Herb Dressing, 148
Quick-Pickled, with Feta, 58
Seared Fish and, with Wasabi Drizzle, 452–53
and Tomato Gazpacho with Feta, 106
wheat, 269
wheat berry(ies), 269
Batch of, 271–72
Baked, Without Measuring, 272
Softer, 273
terrific additions to, 272
with Berries, 279
with Braised Beef and Parsnips, 345–46
Braised Broccoli Rabe and Pork with, 346
with Grapes and Rosemary, 309–10
and Sausage or White Beans, 310
Salad with Zucchini and Mozzarella, 165–66
white bean(s):
Better Boston Baked Beans, 406–7
and Cabbage Soup with Sausage, 111
Cannellini with Shredded Brussels Sprouts and Sausage, 394
Cassoulet with Lots of Vegetables, 392–93
Classic (or Not) Caesar Salad, 146
Creamy Navy Bean and Squash Gratin with Bits of Sausage, 395–96
Farro with Grapes and, 310
Fritters and Vegetables, Braised, 373
gratin:
with Sliced Salmon and Dill, 384–85
with Squid and Tomatoes, 385
Mashed Cannellinis and Potatoes with Gorgonzola, 377–78
Mediterranean Cobb Salad, 149
Pancakes with Orange Pepper, 92
Pasta with Fried Zucchini and Cannellini in Vinegar Sauce, 216–17
Pot of, 350–51
adding flavor to, 352
Puréed, with Tons of Fresh Herbs, 355
and Ribs, 407
and Roasted Asparagus Soup with Parmesan, 110–11
and Roasted Red Pepper Dip, 50
Salad with Zucchini and Mozzarella, 166
and Salmon Burgers, 379
Shells with Braised Escarole, Sausage and, 253–54
and Shrimp Burgers, 378–79
Stuffed Pizza with Broccoli, Sausage and, 537–38
Super-Simple Mixed Rice, a Zillion Ways, 287–88
varieties of, 348, 349
white chili:
with Chicken and White Root Vegetables, 390–91
with Ground Chicken or Turkey, 391
whole grains, see grains, whole
whole wheat flour, 518
Anadama Waffles, 283
with Corn Kernels, 283
Baguettes, Mostly Whole Wheat, 542–43
with Bulgur, 543
Black Bread with Caraway, 548
Black Rolls with Caraway, 547–48
Breadsticks, Olive Oil, 546–47
Brownie Cake, 557–58
Carrot Cake, Spicy, 558–59
Carrot Gnocchi, 263–64
with Sage Butter, 264
chapatis:
Grilled, 523
Mostly Whole Wheat, 523
Whole Wheat, 522–23
chapati turnovers:
Onion, 524–25
Spiced Carrot, 525
Spiced Onion, 525
Chocolate Chunk Oatmeal Cookies, 550
Crackers, Mostly Whole Wheat, 528
crisps:
Lemon-Blueberry, with Pine Nut Topping, 566
Mango (or Other Fruit), 564
Pear, Cardamom-Scented, 568
Dumplings, Whole Grain Drop, 262
flatbread:
with Beans and Sausage or Ham, 518
Easy Whole Grain, 512–13
Lentil (or Other Bean), 517–18
with Vegetables, 516–17
Fruitcake You Actually Want to Eat, 562–63
hardtack, 531–32
Black Pepper, 531
other flavorings for, 532
Prosciutto–Black Pepper, 531
muffins:
Banana Nut, 533
Pumpkin Coconut, 533
Sweet Potato, 532–33
pancakes:
Coconut Flapjacks, 285
Kimchi, 456
Vegetable and Oyster, Korean Style, 455–56
Vegetable and Shrimp, Thai Style, 456
Pita Pockets, Sesame, 544–45
Skillet, 545
Pizza Dough, No-Work Mostly Whole Wheat, 533–34
Crunchy, 534
Herbed, 534
Quick Bread, Almost Whole Wheat, 529–30
Caramelized Onion, Olive, and Goat Cheese, 530
Dried Tomato and Roasted Garlic, 530
Jalapeño-Cheddar, 530
more additions to, 530
Tortillas, Mostly Whole Wheat, 526–27
Waffles, Crisp and Thin, with Loads of Fresh Fruit, 282
whole wheat bread:
with Banana, 542
with Blueberry, 542
with Pumpkin, 541–42
Real, 539–40
with Zucchini, 542
whole wheat pastas, 193
wild rice, 270
Batch of, 271–72
Baked, Without Measuring, 272
Softer, 273
terrific additions to, 272
with celery:
and Grilled, Broiled, or Pan-Cooked Salmon, 320
and Steamed Salmon, 319–20
Salad with Smoked Anything, 170
wine, 31
see also red wine
Wintertime Chef Salad with Curried Dressing, 148
wraps, 497, 506–11
Beans ’n Greens Burritos, 509–10
with Meat, 510
bread for, 499
dishes that work especially well in, 508
Shrimp-Cashew, 507
Tofu-Peanut or Tofu-Sesame, 506–7
see also tacos
yogurt, 24
Dill Sauce, 90
Raspberry Cabernet Sorbet, 576
Ziti with Silky Cabbage, Oranges, and Chickpeas, 215
zucchini:
Classic (or Not) Caesar Salad, 146
Cornmeal Fritters with Yogurt Dill Sauce, 90
Dal with Lots of Vegetables, 362–63
Eggplant Mash with Grilled Lamb Chops and, 493
Fried, Pasta with Cannellini and, in Vinegar Sauce, 216–17
Green Gumbo with Potatoes and, 126–27
Grilled Vegetable and Fresh Tomato Lasagna, 224–25
Noodles with Spicy Vegetable Stir-Fry, 206–7
One-Pot Pasta with Chicken and, 242–43
Provençal Soup, 104
Provençal Tomato Sauce with Pasta, 217–18
Provençal Vegetables and Chicken in Packages, 464–65
Risotto, Lemony, 302–3
with Fried Eggs, 303
Warm Pickled Vegetables, 489–90
Wheat Berry Salad with Mozzarella and, 165–66
White Bean Gratin with Sliced Salmon and Dill, 384–85
White Bean Salad with Mozzarella and, 166
Whole Wheat Bread, 542