Index

Note: Page numbers in italics refer to illustrations.

Acorn Squash with Green Olives and Curry Dressing,

Adzuki Dressing

almonds:

Acorn Squash with Green Olives and Curry Dressing

Farro with Five Jewels

Alpine Cheese Board

anchovies: Broccoli Rabe with Roasted Oyster Mushrooms

apples:

Palest Green

roasting

slicing

Smoked Trout and Pumpernickel Bread Salad

apricots: Farro with Five Jewels

asparagus: It’s All Green

avocado:

Avocado Mint Dip

Gem Lettuces, Avocado, and Tomatillo with Buttermilk Dressing

Gruyère and Avocado Sandwiches

bacon:

Beans and Sprouts, Bacon and Sorrel

“Horse and Pig” Sandwiches

barley

Barley with Many Mushrooms

Basil Dressing

beans

Beans and Sprouts, Bacon and Sorrel

It’s All Green

preserved mung beans

Three-Bean Salad (Kinda)

beets:

Red

Roots and Leaves

Yellow Beets and Harissa Onions

Bhel mix

Bhel Puri style: Sweet Potatoes and Chickpeas, Bhel Puri Style

Black-Eyed Peas with Blood Oranges and Chipotle

bok choy:

Rice Noodles with Lots of Asian Herbs

Tomato Wedges, Lemon Onions, and Bok Choy

Bosc Pear and Fennel Slaw

bread:

Garlic Croutons

Smoked Trout and Pumpernickel Bread Salad

Sourdough Bread Salad

broccoli: Toasty Broccoli with Curry Leaves and Coconut

Broccoli Rabe with Roasted Oyster Mushrooms

brunch menu

Hard-Boiled Eggs with Green Olive Mayonnaise

Savory Granola

Brussels sprouts:

Barley with Many Mushrooms

Choose-Your-Style Brussels Sprouts

bulgur

Tabouleh-esque

Buttermilk Dressing

buttermilk substitutes

cabbage:

Acorn Squash with Green Olives and Curry Dressing

Cabbage and Kimchi (variation)

Cabbage and Kraut

Korean Rice Cakes with Kimchi Dressing and Crispy Shallots

Preserved Cabbage Dressing,

Red Cabbage and Chickpeas with a Kick

Caramelized Endives and Gem Lettuces with Sheep’s-Milk Cheese and Black Olives

Caraway Dressing

carrots:

Baby Carrots with Carrot-Top Pesto

Carrot-Daikon Pickle

“Peas and Carrots” on Papadum

Pickled Carrots

roll-cutting

Slightly Spicy Carrots with Buckwheat Honey

cauliflower:

breaking down

Not-Exactly-Manchurian Cauliflower

Roasted and Pickled Cauliflower

chayote: Palest Green

cheese:

Alpine Cheese Board

Caramelized Endives and Gem Lettuces with Sheep’s-Milk Cheese and Black Olives

Gruyère and Avocado Sandwiches

shaving

Tex-Mex Cornbread Salad

Watermelon with Chrysanthemum and Shiso

Zucchini Ribbons with Squash Blossoms

cherries: Grapefruit Salad with Dates and Dried Cherries

chicken: Herb-and-Lemon-Brined Roast Chicken

chickpeas

Red Cabbage and Chickpeas with a Kick

Sweet Potatoes and Chickpeas, Bhel Puri Style

chiffonade: Lazy (Wo)man’s Chiffonade

chile sauces

chipotles

Black-Eyed Peas with Blood Oranges and Chipotle

Orange Chipotle Dressing

Smoky, Spicy Okra and Cherry Tomatoes

chives: Semi-Scorched Chive Buds with Smoked Tofu

chorizo: Red Potatoes with Chorizo and Roasted Grapes

chrysanthemum leaves: Watermelon with Chrysanthemum and Shiso

chutney: Fresh Green Chutney

Cilantro Cumin Dip

citrus fruit, suprêming

coconut: Toasty Broccoli with Curry Leaves and Coconut

compote: Dried Fruit Compote

condiments

Bhel Mix

Carrot-Daikon Pickle

Carrot-Top Pesto

Fresh Green Chutney

Garlic Oil

Lemon Onions

Pumpkin Seed Hummus

Spicy Thai Basil Pesto

Sweet Lime Salt

Tomatillo Salsa

Coriander Dressing

corn:

Corn x 3

removing corn kernels from cob

cornbread: Tex-Mex Cornbread Salad

couscous

Couscous and Spring Allium Mix

toasting

crudités:

Cold-Weather Crudités with Seeded Yogurt Dip

It’s All Green

cucumbers:

Charred Summer Squash with Spicy Cucumbers

Cucumber Shallot Dip

Cucumbers with Black Sesame Seeds and Sweet Lime Vinegar

Potatoes and Cucumbers with Caraway and All Kinds of Mustard

Smoked Trout and Pumpernickel Bread Salad

Tabouleh-esque

Vietnamese-Style Tofu Salad

Curry Dressing

curry leaves

Toasty Broccoli with Curry Leaves and Coconut

daikon:

Carrot-Daikon Pickle

Palest Green

dates:

Grapefruit Salad with Dates and Dried Cherries

Sunchoke and Endive Slaw

“Dinner of No” Menu

dips, see dressings

dressings:

Adzuki Dressing

Avocado Mint Dip

Basil Dressing

Buttermilk Dressing

Caraway Dressing

Carrot-Top Pesto

Cilantro Cumin Dip

Coriander Dressing

Cucumber Shallot Dip

Curry Dressing

Green Olive Mayonnaise

Kimchi Dressing

Lemongrass Mayonnaise

Lemon-Honey Dressing

Lemon-Scallion Yogurt Dressing

Lime Dressing

Makrut Lime Dressing

Maple-Miso Dressing

Mexican Oregano Vinaigrette

Mustard Caraway Dressing

Mustard Horseradish Dressing

Orange Chipotle Dressing

Orange Marmalade Dressing

Preserved Cabbage Dressing,

Seeded Yogurt Dip

Spicy Tahini Dressing

Walnut Dressing

Watercress Dressing

eggplant: Choose-Your-Style Japanese Eggplant Boats

eggs:

Hard-Boiled Eggs with Green Olive Mayonnaise

Lemongrass Mayonnaise

Really Yellow

Six-Minute Eggs

endives:

Caramelized Endives and Gem Lettuces with Sheep’s-Milk Cheese and Black Olives

It’s All Green

Sunchoke and Endive Slaw

equipment

Every-Leafy-Green-You-Can-Find Salad

fall

Barley with Many Mushrooms

Beans and Sprouts, Bacon and Sorrel

Bosc Pear and Fennel Slaw

Choose-Your-Style Brussels Sprouts

“Dinner of No” Menu

Farro with Five Jewels

Gem Lettuces, Avocado, and Tomatillo with Buttermilk Dressing

I Heart Fennel

Maple-Miso Butternut Squash

Not-Exactly-Manchurian Cauliflower

Palest Green

Red

Red Potatoes with Chorizo and Roasted Grapes

Roasted and Pickled Cauliflower

Roots and Leaves

Sourdough Bread Salad

Stem Collection

Sweet Potatoes and Chickpeas, Bhel Puri Style

Toasty Broccoli with Curry Leaves and Coconut

Yellow Beets and Harissa Onions

farro

Farro with Five Jewels

fennel:

Bosc Pear and Fennel Slaw

I Heart Fennel

It’s All Green

fish sauce, 18

Cucumber Shallot Dip

fruit:

Dried Fruit Compote

suprêming citrus fruit

see also specific fruits

garlic chive buds

Garlic Croutons

Garlic Oil

Gem Lettuces, Avocado, and Tomatillo with Buttermilk Dressing

gluten-free recipes

gochu

goji berries

Cabbage and Kimchi (variation)

grains

see also specific grains

grain salad, reviving

granola: Savory Granola

Grapefruit Salad with Dates and Dried Cherries

grapes:

Red Potatoes with Chorizo and Roasted Grapes

Roasted Grapes

Sourdough Bread Salad

green:

It’s All Green

Palest Green

greens, oven-blanching

Gruyère and Avocado Sandwiches

harissa

Red Cabbage and Chickpeas with a Kick

Spicy Tahini Dressing

Yellow Beets and Harissa Onions

herbs:

Herb-and-Lemon-Brined Roast Chicken

Lazy (Wo)man’s Chiffonade

New Potatoes with Soft Green Herbs

Rice Noodles with Lots of Asian Herbs

hominy

Corn x 3

honey:

measuring

Slightly Spicy Carrots with Buckwheat Honey

horseradish:

“Horse and Pig” Sandwiches

Mustard Horseradish Dressing

hummus: Pumpkin Seed Hummus

I Heart Fennel

It’s All Green

Japanese Eggplant Boats, Choose-Your-Style

Jazzed-Up Potato Salad

kale: Choose-Your-Style Kale Salad

kimchi:

Cabbage and Kimchi (variation)

Kimchi Dressing

Korean Rice Cakes with Kimchi Dressing and Crispy Shallots

Lazy (Wo)Man’s Chiffonade

lemon:

Herb-and-Lemon-Brined Roast Chicken

Lemon-Honey Dressing

Lemon Onions

Lemon-Scallion Yogurt Dressing

Tabouleh-esque

Lemongrass Mayonnaise

lentils

Tabouleh-esque

lime:

Cucumbers with Black Sesame Seeds and Sweet Lime Vinegar

Lime Dressing

Makrut Lime Dressing

Sweet Lime Salt

Makrut Lime Dressing

Maple-Miso Butternut Squash

Maple-Miso Dressing

menus:

Cold-Weather Comfort Menu

“Dinner of No” Menu

(Mostly) Make-Ahead Brunch Menu

Summer To-Go Menu

Mexican Oregano Vinaigrette

mung beans, preserved

mushrooms:

Barley with Many Mushrooms

Broccoli Rabe with Roasted Oyster Mushrooms

mustard:

Mustard Caraway Dressing

Mustard Horseradish Dressing

Pickled Mustard Seeds

Potatoes and Cucumbers with Caraway and All Kinds of Mustard

nigella seeds

noodles:

Chilled Soba and Smoked Salmon in Yuzu Kosho Broth

Rice Noodles with Lots of Asian Herbs

Tofu Shirataki Noodles with Spicy Thai Basil Pesto

nuts, toasting

oats: Savory Granola

oils

okra: Smoky, Spicy Okra and Cherry Tomatoes

olives:

Acorn Squash with Green Olives and Curry Dressing

Caramelized Endives and Gem Lettuces with Sheep’s-Milk Cheese and Black Olives

Hard-Boiled Eggs with Green Olive Mayonnaise

onions:

Couscous and Spring Allium Mix

Farro with Five Jewels

Lemon Onions

pickled red onions

Red Potatoes with Chorizo and Roasted Grapes

Smoked Trout and Pumpernickel Bread Salad

Tomato Wedges, Lemon Onions, and Bok Choy

Yellow Beets and Harissa Onions

Orange Marmalade Dressing

oranges:

Black-Eyed Peas with Blood Oranges and Chipotle

Orange Chipotle Dressing

oven-blanching

Palest Green

pantry

papadums: “Peas and Carrots” on Papadum

parsley: Tabouleh-esque

pears:

Bosc Pear and Fennel Slaw

Maple-Miso Butternut Squash

peas:

black-eyed

Black-Eyed Peas with Blood Oranges and Chipotle

Black Rice with Pea Greens

“Peas and Carrots” on Papadum

Snap Peas and Other Things Spring

pickles:

Carrot-Daikon Pickle

Pickled Carrots

Pickled Mustard Seeds

Pickled Raisins

pickled red onions

Pickling Liquid

Roasted and Pickled Cauliflower

Stem Collection

Pink Peppered Potato Vodka Shots with Petals

potatoes:

Jazzed-Up Potato Salad

New Potatoes with Soft Green Herbs

Potatoes and Cucumbers with Caraway and All Kinds of Mustard

Red Potatoes with Chorizo and Roasted Grapes

prunes: Farro with Five Jewels

Pumpkin Seed Hummus

purslane

quinoa

Red

radishes

Roots and Leaves

Tabouleh-esque

raisins:

Acorn Squash with Green Olives and Curry Dressing

Cabbage and Kraut

Farro with Five Jewels

Pickled Raisins

Red

rice, black

Black Rice with Pea Greens

Rice Noodles with Lots of Asian Herbs

Roasted and Pickled Cauliflower

Roots and Leaves

salmon: Chilled Soba and Smoked Salmon in Yuzu Kosho Broth

sambal oelek

Vietnamese-Style Tofu Salad

sandwiches:

Gruyère and Avocado Sandwiches

“Horse and Pig” Sandwiches

sauerkraut: Cabbage and Kraut

seasonings

Seeded Yogurt Dip

seeds, toasting

shallots: Crispy Shallots

shichimi togarashi

shiso

Watermelon with Chrysanthemum and Shiso

shrimp, dried

Tofu Shirataki Noodles with Spicy Thai Basil Pesto

Silky Tofu Skin with Preserved Cabbage Dressing

Snap Peas and Other Things Spring

soba

Chilled Soba and Smoked Salmon in Yuzu Kosho Broth

sorrel: Beans and Sprouts, Bacon and Sorrel

Sourdough Bread Salad

spring

Baby Carrots with Carrot-Top Pesto

Black Rice with Pea Greens

Couscous and Spring Allium Mix

Every-Leafy-Green-You-Can-Find Salad

It’s All Green

(Mostly) Make-Ahead Brunch Menu

New Potatoes with Soft Green Herbs

“Peas and Carrots” on Papadum

Rice Noodles with Lots of Asian Herbs

Semi-Scorched Chive Buds with Smoked Tofu

Silky Tofu Skin with Preserved Cabbage Dressing

Smoked Trout and Pumpernickel Bread Salad

Snap Peas and Other Things Spring

Vietnamese-Style Tofu Salad

squash:

Acorn Squash with Green Olives and Curry Dressing

Charred Summer Squash with Spicy Cucumbers

Maple-Miso Butternut Squash

Zucchini Ribbons with Squash Blossoms

Stem Collection

summer

Charred Summer Squash with Spicy Cucumbers

Chilled Soba and Smoked Salmon in Yuzu Kosho Broth

Choose-Your-Style Japanese Eggplant Boats

Choose-Your-Style Tiny Tomatoes

Corn x 3

Cucumbers with Black Sesame Seeds and Sweet Lime Vinegar

Potatoes and Cucumbers with Caraway and All Kinds of Mustard

Really Yellow

Smoky, Spicy Okra and Cherry Tomatoes

Summer To-Go Menu

Tabouleh-esque

Tex-Mex Cornbread Salad

Three-Bean Salad (Kinda)

Tofu Shirataki Noodles with Spicy Thai Basil Pesto

Tomato Wedges, Lemon Onions, and Bok Choy

Watermelon with Chrysanthemum and Shiso

Zucchini Ribbons with Squash Blossoms

Sunchoke and Endive Slaw

sweet potatoes:

Farro with Five Jewels

Sweet Potatoes and Chickpeas, Bhel Puri Style

Tabouleh-esque

tahini: Spicy Tahini Dressing

Tex-Mex Cornbread Salad

Three-Bean Salad (Kinda)

Toasty Broccoli with Curry Leaves and Coconut

tofu:

Semi-Scorched Chive Buds with Smoked Tofu

Silky Tofu Skin with Preserved Cabbage Dressing

Tofu Shirataki Noodles with Spicy Thai Basil Pesto

tofu skin

Vietnamese-Style Tofu Salad

togarashi

tomatillo:

Gem Lettuces, Avocado, and Tomatillo with Buttermilk Dressing

Tomatillo Salsa

tomatoes:

Choose-Your-Style Tiny Tomatoes

Really Yellow

Smoky, Spicy Okra and Cherry Tomatoes

Tex-Mex Cornbread Salad

Tomato Wedges, Lemon Onions, and Bok Choy

trout: Smoked Trout and Pumpernickel Bread Salad

turnips:

Chilled Soba and Smoked Salmon in Yuzu Kosho Broth

Cold-Weather Crudités with Seeded Yogurt Dip

Roots and Leaves

Tabouleh-esque

vegan, vegetarian, and gluten-free recipes

vegetables:

Cold-Weather Crudités with Seeded Yogurt Dip

curling and crisping with ice water

It’s All Green

roasting

see also specific vegetables

Vietnamese-Style Tofu Salad

vinegars

Sweet Lime Vinegar

vodka: Pink Peppered Potato Vodka Shots with Petals

walnuts:

Barley with Many Mushrooms

Roasted and Pickled Cauliflower

Walnut Dressing

Watercress Dressing

watermelon:

breaking down

Watermelon with Chrysanthemum and Shiso

winter

Acorn Squash with Green Olives and Curry Dressing

Black-Eyed Peas with Blood Oranges and Chipotle

Broccoli Rabe with Roasted Oyster Mushrooms

Cabbage and Kraut

Caramelized Endives and Gem Lettuces with Sheep’s-Milk Cheese and Black Olives

Choose-Your-Style Kale Salad

Cold-Weather Comfort Menu

Cold-Weather Crudités with Seeded Yogurt Dip

Grapefruit Salad with Dates and Dried Cherries

Jazzed-Up Potato Salad

Korean Rice Cakes with Kimchi Dressing and Crispy Shallots

Red Cabbage and Chickpeas with a Kick

Slightly Spicy Carrots with Buckwheat Honey

Sunchoke and Endive Slaw

Yellow, Really

yogurt:

Caramelized Endives and Gem Lettuces with Sheep’s-Milk Cheese and Black Olives

Seeded Yogurt Dip

yuba

yuzu kosho

Chilled Soba and Smoked Salmon in Yuzu Kosho Broth

Yuzu Kosho Broth

za’atar

zucchini:

It’s All Green

Zucchini Ribbons with Squash Blossoms