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