The Moosewood Restaurant Table by Collective, The Moosewood -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Notice Introduction Breakfast & Brunch

Multigrain Blueberry Pancakes Gingerbread Pancakes with Lemon Syrup So Simple Banana Pancakes Herbed Baked Eggs in a Ramekin Green Tomato Omelet Asparagus-Mushroom Frittata Baked Eggs with Spinach and Frizzled Sage Piperade Butternut Hash Browns Mushroom Tofu Scramble with Truffle Oil Tomato-Sesame Tofu Scramble Peppery Green Smoothie, No Pepper Jenny’s Best Breakfast Smoothie Sweet Fruit Smoothies Two Granolas Apple-Cinnamon- Oat Breakfast Bars Sunbutter Bites Kip’s Favorite Scones: Two Variations

Starters & Snacks

Sweet Potato Croquettes Green and Yellow Summer Fritters Nori Rolls with Kale and Egg Cauliflower Quinoa Bites Cornmeal Blini Butternut Squash Latkes Spicy Filo Samosas with Spinach, Mint, and Cilantro Potato Wedges Masala with a Cooling Dip Socca with Three Fillings Kale Chips Romaine “Tacos” with Sweet Chili Sauce Watercress Toast Cheese Shortbread Cheesy Garlic Toast Deviled Eggs Spiced Nuts Za’atar Pita Chips

Spreads & Dips

Roasted Beet and Walnut Dip Spicy Butternut Squash Dip Edamame Hummus Hummus with Preserved Lemon Roasted Carrot Hummus Walnut and Roasted Red Pepper Spread Radish and Herbed Chèvre Spread or Dip Easy Labneh Dip

Sandwiches

Fresh Mozzarella Sandwich with Grilled Onions and Greens Philly Portobello Steak Sandwich Tofu Fillets with Onion and Fresh Herb Relish Banh Mi Chay Sandwich TLT Sandwich Avocado Egg Sandwich Denver Omelet Sandwich White Bean and Olive Sandwich Mexican Toasted Cheese Sandwich A Big Fat Tomato Sandwich Singapore Sliders with Tropical Slaw

Soups

Golden Cauliflower Soup Sopa Verde de Elote Purée of Parsnip, Carrot, and Celeriac Thai Corn Chowder Italian Cheese Broth Smoky Split Pea Soup Hot-and-Sour Mushroom Soup Roasted Fennel and Leek Tomato Soup Celery or Celeriac Soup Two Ways Vietnamese Lemongrass Vegetable Soup Aigo Bouido Chilled Pineapple-Mango Soup Roasted Carrot Gazpacho Chilled Curried Pea and Coconut Soup Watermelon Gazpacho with Feta-Yogurt Crema

Side Salads

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 Mediterranean Potato Salad 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 Winter Chopped Salad

Main Dish Salads

Herbed Quinoa Salad Black Rice and Spinach Salad 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 Kelp Noodle Salad Quinoa Tabouli with Pomegranates and Pistachios Mushroom Barley Salad Spinach Salad with Blueberries and Corn

Grain Bowls

Italian Grain Bowl Middle Eastern Grain Bowl African Bowl Mexican Rice Bowl Asian Noodle Bowl Indonesian Rice Bowl

Entrées

Autumn Potpie Winter Potpie Spring Potpie Zowee Thai Fried Rice Kale and Walnut Risotto Spring Risotto Cheesy Risotto with Grapes Paella de Verduras Stuffed Poblano Peppers Mushroom-Stuffed Winter Squash Asparagus with Fried Eggs and Sizzled Shallots Black Sesame–Coated Tofu and Udon Noodles Scallion Crepes with Chinese Greens Cuban Picadillo Pineapple-Lime Glazed Tofu with Spicy Cucumber Salad Persian Kuku Korean Noodle Pancake Burmese Tohu Thoke Squash Polenta with Mushroom and Kale Stew Asian Filo Rolls Jamaican Jerk Tempeh Patties Scalloped Potatoes and Mushrooms Walnut-Cheddar-Herb "Meatballs" Vegetable “Noodles”

Stews & Sautés

Japanese Curry Two Potato Tomato Curry with Yellow Split Pea Dal Fall Root Vegetable Stew 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 Rainbow Carrot Stir-Fry Pozole Verde Winter Squash and Red Bean Mole Five-Spice Tofu with Napa Cabbage and Shiitakes

Pasta

Pasta Carbonara with Zucchini Pasta with Spinach and Apricots Tagliatelle with Dill Pesto and Roasted Fennel Bitter Greens Lasagna Fettuccine with Caramelized Onions and Yogurt Sweet Potato Gnocchi Grandma Anne’s Pasta with Navy Beans Fregola with Peas Spaghetti with Olives and Lemon Pasta with Avocado Pesto

Burgers & Beans

Italian Cannellini Burgers Black Bean and Quinoa Burgers with Chipotle Ketchup Roasted Red Pepper, Black Olive, and Tofu Burgers Cashew-Crusted Chickpea Burgers Beet Burgers Apulian Fava Beans and Greens Chili with Quinoa Mujadara Skillet Black Beans with Fruit Salsa and Yellow Coconut Rice Haitian Rice and Beans with Plantains Award-Winning Chili with Chocolate and Stout

Pizzas & Breads

Pizza Crust Gluten-Free Pizza Crust Pizza Rosso e Verde Pizza with Arugula Salad Pizza with Roasted Eggplant and Plum Tomatoes Pizza with Greens Focaccia Pugliese Bialys Golden Cornbread Carrot Cornbread

Side Vegetables

Collards with Coconut Milk, Pineapple, and Peanuts Ethiopian Greens 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 Snow Peas with Seaweed Asparagus Cacio e Pepe–Style Spice-Crusted Roasted Carrots with Harissa-Yogurt Sauce Spaghetti Squash with Sage and Parmesan Latin American Peppers and Corn Lemony Roasted Beets Romanesco with Green Salsa Southeast Asian Green Beans Fennel Gratin Spicy Roasted Broccoli Sweet Potatoes with Bitter Orange Red Cabbage with Blueberries Summer Squash and Tomato Tian Mashed Potatoes with Lemon and Parsley Roasted Winter Squash Agrodolce Mashed Rutabaga with Fried Red Onions A Hash of Spuds, Beets, and Greens Beetroot Sticks Shredded Brussels Sprouts with Apples

Side Grains

Farro Pilaf with Cannellini and Arugula Basmati Rice Pilaf Black Rice Pilaf Bulgur and Pomegranate Pilaf Jeweled Rice Orzo Risotto

Sauces, Pickles & Other Good Things

Lemon-Tahini Sauce Fresh Pineapple-Mango Relish Pesto Rosso Power Pesto Garlic Greens Pesto Garlic Scape Pesto Sos Ti-Malice Laura’s Spice Rub Za’atar Gingered Radish Pickles Harissa Monsoon Pickles Raspberry Vinegar Raspberry-Carrot Pickles Pickled Sweet Peppers Giardiniera Tomatillo Pickles Spiced Preserved Lemons Cashew-Coconut Butter Simple Seasoned Tofu

Desserts

Moosewood’s Gluten-Free All-Purpose Flour Mix Peanut-Ginger Cookies Easy Lemon Butter Cookies Cardamom Cookies with Bittersweet Chocolate Drizzle Espresso Shortbread Orange-Oatmeal Cookies with Dark Chocolate Chips Sara’s Surprise Chickpea Brownies Turkish Coffee Brownies Whole-Grain Blondies Our Favorite Chocolate Cake Fresh Ginger Gingerbread Lemon-Zucchini Cake with Thyme Orange-Pistachio Cornmeal Cake Cherry Tomato Upside-Down Cake Texas Italian Cream Cake Erma Mabel’s Fresh Rhubarb Cake Fresh Pineapple Upside-Down Cake Pumpkin Cheesecake Orange-Carrot-Almond Torte Piecrust Apple and Fig Galette with Rosemary Custard and Pear Pie Apricot Frangipane Tart Vegan Apple-Blueberry Crumble Coconut Rice Pudding with Mangoes Rich Vegan Chocolate Pudding Tropical Bread Pudding Coconut-Pineapple Sorbet Date-Walnut Shake

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