Buck Naked Kitchen by Buck, Kirsten -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Acknowledgments Foreword by Melissa Urban Introduction Pantry Staples Basics

Coconut Butter Honey-Lavender Hemp Milk Coconut Yogurt Creamy Cashew Milk Ghee Coconut Whipped Cream Mayonnaise Vanilla Macadamia Nut “Ricotta” Tahini Cauliflower Rice Perfectly Cooked Wild Rice Perfectly Cooked Quinoa Chicken Broth Beef Broth Vegetable Broth

Breakfast

Beet Pancakes Blender Hollandaise Classic Open-Faced Breakfast Sandwich Fig Toast with Vanilla Macadamia Nut “Ricotta,” Honey, and Thyme Avocado Toast with Tomatoes, Cucumber, and Basil Apricot Chia Pudding Parfaits Honey-Lavender Latte Mini Scotch Eggs Rutabaga Fritter Eggs Benedict Rutabaga Fritters Chaga-Chai Latte Montreal-Style Smoked Salmon Bagel Spring Vegetable Quiche Pear-Sage Pork Sausage Patties Apple-Parsnip Soup Soft Scrambled Eggs with Chanterelles and Truffle Oil Smashed Potatoes with Roasted Red Pepper Sauce Peppered Maple Bacon The Best Sweet Potato Home Fries Italian Sausage and Potato Frittata Mexican Baked Eggs

On-the-Go

Faux Pho Noodle Soup-to-Go Thai Green Curry Soup-to-Go Fruit and Nut Trail Mix Asparagus-Pesto Egg Muffins Sweet Potato, Bacon, and Broccoli Egg Muffins Nut-Free Energy Bites Falafel-Spiced Roasted Chickpeas Pesto Chicken Salad Dill-Pickle Curried Tuna Salad Waldorf Chicken Salad B.E.L.T. Jar Salad Tex-Mex Jar Salad Chocolate–Black Cherry Smoothie Ginger-Peach Smoothie Butternut Squash–Cinnamon Smoothie

Summer

Shaved Spring Vegetable and Apple Salad Strawberry-Rhubarb Coconut Ice Cream Cobb Salad Spicy Tuna Rainbow Roll Cold Brew Tuscan White Bean Dip Marinated Cucumber and Onion Salad Summer Berry Galette Eggplant and Red Pepper Dip Spinach and Tangelo Salad Deviled Egg Potato Salad Chimichurri Shrimp Chipotle-Rubbed Salmon with Jicama-Mango Salsa Strawberry-Basil Balsamic Bruschetta White Fish Cakes Garlic-Scape Pumpkin-Seed Pesto Raspberry-Ginger-Lime Kombucha Cocktails Vietnamese Charred-Pork Salad Bowls Quick-Pickled Habanero Green Beans Prosciutto, Melon, and Mint Bites Blackened Coffee-Rubbed Flank Steak Tacos Classic Fresh Tomato Salsa Better-Than-Restaurant Guacamole Cashew Butter Dressing Creamy Ranch Dressing Sweet Ginger-Dijon Dressing Green Goddess Dressing

Winter

Spaghetti with Chicken Meatballs Super-Seed Chicken Tenders with Honey Dill Dip Fall Harvest Butternut Squash and Wild Rice Salad Bison Cottage Pie Winter Quinoa and Golden Beet Salad Crispy Oven Fries Mom’s Hamburger Soup Lobster-Stuffed Mushrooms Thanksgiving Turkey Burgers Borscht Frothy Mocha Dayna’s Banana Bread Sheet Pan Roasted Winter Vegetables Perfect Seared Scallops with Arugula and Cauliflower Puree Cinnamon Baked Pears Roasted Carrots with Spicy Tahini, Pistachios, and Mint Vegetable Chicken Curry Garlic and Black Pepper Cultured Cashew Spread Turmeric-Ginger Latte Roasted Red Pepper and Tomato Bisque Lemon-Dijon Halibut with Fennel and Creamer Potatoes Moroccan Lamb Stew Apple Cider–Chorizo Brussels Sprouts Loaded Mashed Potatoes Stir-Fried Sesame Gai Lan

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