Gingerbread Pancakes with Lemon Syrup
Herbed Baked Eggs in a Ramekin
Baked Eggs with Spinach and Frizzled Sage
Mushroom Tofu Scramble with Truffle Oil
Peppery Green Smoothie, No Pepper
Jenny’s Best Breakfast Smoothie
Apple-Cinnamon-Oat Breakfast Bars
Kip’s Favorite Scones: Two Variations
Green and Yellow Summer Fritters
Spicy Filo Samosas with Spinach, Mint, and Cilantro
Potato Wedges Masala with a Cooling Dip
Romaine “Tacos” with Sweet Chili Sauce
Walnut and Roasted Red Pepper Spread
Radish and Herbed Chèvre Spread or Dip
Fresh Mozzarella Sandwich with Grilled Onions and Greens
Philly Portobello Steak Sandwich
Tofu Fillets with Onion and Fresh Herb Relish
Mexican Toasted Cheese Sandwich
Singapore Sliders with Tropical Slaw
Purée of Parsnip, Carrot, and Celeriac
Roasted Fennel and Leek Tomato Soup
Celery or Celeriac Soup Two Ways
Vietnamese Lemongrass Vegetable Soup
Chilled Curried Pea and Coconut Soup
Watermelon Gazpacho with Feta-Yogurt Crema
Greens with Apricots Times Two
Sugar Snap Peas with Coconut and Lime
Baby Arugula Salad with Crusted Chèvre and Pears
Microgreens Salad with Sweet Carrot Dressing
Mango-Spinach Salad with Spicy Dressing
Zucchini Slaw with Toasted Buckwheat and Feta
Wax Bean and Radish Salad with Buttermilk Dressing
Za’atar Yogurt and Cucumber Salad
Jason’s Fresh Fennel and Apple Slaw
Roasted Eggplant Salad with Chermoula Sauce
Greens with Citrus-Date Dressing
Roasted Cauliflower Salad with Lemon-Tahini Sauce
Kale, Jicama, and Orange Salad
Belgian Endive Citrus Salad with Gremolata
Cracked Freekeh with Dried Cherries and Almonds
Spring Greens and Vegetables with Shallot Vinaigrette
Italian Couscous and Vegetable Salad
Lentil Salad with Baby Greens and Oranges
Quinoa Tabouli with Pomegranates and Pistachios
Spinach Salad with Blueberries and Corn
Mushroom-Stuffed Winter Squash
Asparagus with Fried Eggs and Sizzled Shallots
Black Sesame–Coated Tofu and Udon Noodles
Scallion Crepes with Chinese Greens
Pineapple-Lime Glazed Tofu with Spicy Cucumber Salad
Squash Polenta with Mushroom and Kale Stew
Scalloped Potatoes and Mushrooms
Walnut-Cheddar-Herb “Meatballs”
Two Potato Tomato Curry with Yellow Split Pea Dal
Fennel and Chickpea Stew with Saffron and Prunes
Summer Stir-Fry with Halloumi Cheese
White Bean Stew with Rosemary on Orecchiette with Goat Cheese Toast
Tofu Noodles with Mushrooms and Bok Choy
Winter Squash and Red Bean Mole
Five-Spice Tofu with Napa Cabbage and Shiitakes
Pasta with Spinach and Apricots
Tagliatelle with Dill Pesto and Roasted Fennel
Fettuccine with Caramelized Onions and Yogurt
Grandma Anne’s Pasta with Navy Beans
Spaghetti with Olives and Lemon
Black Bean and Quinoa Burgers with Chipotle Ketchup
Roasted Red Pepper, Black Olive, and Tofu Burgers
Cashew-Crusted Chickpea Burgers
Skillet Black Beans with Fruit Salsa and Yellow Coconut Rice
Haitian Rice and Beans with Plantains
Award-Winning Chili with Chocolate and Stout
Pizza with Roasted Eggplant and Plum Tomatoes
Collards with Coconut Milk, Pineapple, and Peanuts
Spicy Broccoli Rabe with Sun-Dried Tomatoes and Almonds
Wilted Greens with Blue Cheese and Walnuts
Beet Greens with Raisins and Pine Nuts
Yu Choy with Stir-Fried Onions
Spice-Crusted Roasted Carrots with Harissa-Yogurt Sauce
Spaghetti Squash with Sage and Parmesan
Latin American Peppers and Corn
Sweet Potatoes with Bitter Orange
Mashed Potatoes with Lemon and Parsley
Roasted Winter Squash Agrodolce
Mashed Rutabaga with Fried Red Onions
A Hash of Spuds, Beets, and Greens
Shredded Brussels Sprouts with Apples
Farro Pilaf with Cannellini and Arugula
SAUCES, PICKLES & OTHER GOOD THINGS
Moosewood’s Gluten-Free All-Purpose Flour Mix
Cardamom Cookies with Bittersweet Chocolate Drizzle
Orange-Oatmeal Cookies with Dark Chocolate Chips
Sara’s Surprise Chickpea Brownies
Lemon-Zucchini Cake with Thyme
Orange-Pistachio Cornmeal Cake
Cherry Tomato Upside-Down Cake
Erma Mabel’s Fresh Rhubarb Cake
Fresh Pineapple Upside-Down Cake
Apple and Fig Galette with Rosemary
Coconut Rice Pudding with Mangoes