RECIPES BY CHAPTER
Spaghetti with Mussels, Lemon, and Shallots
Roast Chicken with Onions, Shallots, Garlic, and Scapes
Israeli Couscous with Parsley and Shallots
Normandy-Style Chicken and Leeks with Crème Fraîche
Pasta Carbonara with Leeks and Lemon
Roasted Salmon and Spring Onions
Steamed Black Bass with Ginger and Scallions
Rice Noodles with Scallions and Herbs
Herb-and-Scallion Bread Pudding
Creamy Garlic, Parsley, and Feta Dressing
Roasted Beet and Potato Borscht
Beet Salad with Ginger Dressing
Roasted Carrots and Quinoa with Miso Dressing
Lacquered Short Ribs with Celery Root Purée
Roasted Radishes with Capers and Anchovies
Turnip Salad with Bacon Vinaigrette
Brisket with Parsnips and Carrots
Roasted Rutabaga and Brussels Sprouts
Spiced Parsnip Cupcakes with Cream Cheese Frosting
Mrs. Kostyra’s Mashed Potatoes
Salt-Baked Potatoes, Shallots, and Chestnuts
Lamb Stew with Jerusalem Artichokes
Twice-Cooked Potato and Leek Casserole
Yukon Gold and Sweet Potatoes Anna
Roasted Pork Chops with Sweet Potatoes and Apples
Potato Yeasted Rolls, Two Ways
Swiss Chard, Cabbage, and Brussels Sprouts Salad
Fried Rice with Collard Greens
Skillet Pizza with Greens and Eggplant
Kale Chips with Balsamic Glaze
Baby Bok Choy with Chile, Garlic, and Ginger
Broccoli Rabe and Ham Croque Monsieurs
Kale and Avocado Salad with Dates
Orecchiette with Broccoli Rabe and Tomatoes
Egg, Asparagus, and Mushroom Stir-Fry
Asparagus and Potato Flatbread
Rhubarb Chutney with Pork Roast
Asparagus, Artichoke, and Farro Salad
Fennel and Smoked Salmon Salad
Clam Pan Roast with Fennel and Sausage
Celery, Cilantro, and Almond Salad
Blanched Sugar Snap Peas, Three Ways
Green-Pea Burgers with Harissa Mayo
Cranberry Bean Salad with Delicata Squash and Broccoli Rabe
Skillet Edamame, Corn, and Tomatoes with Basil Oil
Roasted Wax Beans with Peanuts and Cilantro
Green Bean, Shell Bean, and Sweet Onion Fattoush
White Beans with Dandelion Greens and Crostini
Green Bean and Watercress Salad
Sesame Salmon with Shiitake Mushrooms and Shoots
Fiddlehead and Potato Hash with Eggs
Kale and Lentil Bowl with Sprouts
Sautéed Snow Peas and Pea Shoots
Avocado-and-Sprout Club Sandwiches
Watercress and Asparagus Pizza
Pork Scaloppine with Radicchio
Garden Greens with Chopped Eggs
Baby Greens with Pine Nuts and Pancetta
Arugula and Stone Fruit Salad with Balsamic Lamb Chops
Free-Form Lasagna with Edible Weeds
Fried Chicken with Puntarelle Salad
Mini Asian Meatballs in Lettuce Cups
Nasturtium Salad with Artichokes and Asparagus
Bucatini with Cauliflower, Capers, and Lemon
Broiled Striped Bass with Cauliflower and Capers
Roasted Cauliflower with Herb Sauce
Crisped Brussels Sprout Leaves
Goat Cheese with Edible Flowers and Arugula
Broccoli, Shrimp, and Shiitake Stir-Fry
Braised Chicken and Brussels Sprouts
Roasted Broccoli with Grated Manchego
Pasta with Marinated Heirloom Tomatoes
Blistered Eggplant with Tomatoes, Olives, and Feta
Breaded Eggplant with Arugula and Parmesan
Pasta with Zucchini, Mint, and Pecorino
Pickled Jalapeños and Cucumbers
Blistered Padrón Peppers with Sea Salt
Whole Baked Trout with Cherry Tomatoes and Potatoes
Cucumber, Mango, and Shrimp Escabèche
Chilled Melon, Cucumber, and Mint Soup
Stuffed Tomatoes with Mozzarella
Butternut Squash and Taleggio Pizza
Roasted Acorn Squash, Three Ways
Butternut Squash and Kale Hash
Grilled Corn, with Three Toppings
Cornmeal Shortcakes with Corn Ice Cream and Blueberry Compote