Bon Appetit by Dickerman, Sara -- Read -- Imperial Library of Trantor

Index

Dedication Contents Foreword by Adam Rapoport Introduction Cleanse Basics Spring

Crispbread with Herbed Yogurt Spread, Smoked Salmon, and Radishes Breakfasts

Lunches Dinners

Charmoula-Rubbed Mahi-Mahi Roasted Asparagus with Shallots, Thyme, and Almonds Sake-Steamed Clams with Soba Noodles Green Peas and Edamame Pork Ragout with Morels and Celery Root Buckwheat Polenta Piquillo Romesco Sauce Pan-Roasted Chicken with Sautéed Pea Shoots and Piquillo Pepper Romesco Steam-Sautéed Sesame Broccoli Lamb Leg with Greenest Tahini and Sautéed Swiss Chard Millet Tabbouleh Salmon with the Greenest Tahini Sauce, Shaved Radishes, and Cucumbers Greenest Tahini Sauce Black Rice with Coconut Tofu, Mustard Greens, and Shiitake Mushroom Stir-Fry Savoy Cabbage with Dill and Pistachios Chicken in a Pot with Carrots, Turnips, and Barley Lentils with Caramelized Fennel Spring Ragout of Artichokes, Asparagus, and Preserved Lemon Hanger Steak with Orange-Oregano Chimichurri Halibut Poached with Scallions and Miso Spring Frittata with Asparagus, Leeks, and Dill Tomato Farrotto with Sardines Lemongrass Shrimp with Mushrooms

Desserts 2-Week Menu Shopping List

Summer

Breakfasts

Greek Yogurt with Apricots and Toasted Seeds Scrambled Eggs with Cherry Tomatoes Raspberry-Coconut Muesli Blackberry-Buttermilk Batido Fried Egg with Spicy Beans, Shaved Zucchini, and Tortilla

Lunches Dinners

Black Rice Salad with Corn, Tomatoes, and Spinach Mixed Bean Salad with Cilantro and Pepitas Veal Cutlets with Sage-Caper Relish Quinoa Salad with Broccoli and Pistachios Kale with Black-Eyed Peas and Tuna Mussels with Harissa, Chard, and Chickpeas Rosemary Socca Chipotle Mayonnaise Zucchini Tacos with Cabbage and Queso Fresco Slow-Baked Salmon with Fennel Smoky Grilled Flank Steak Orange-Braised Carrots and Beets Grilled Swordfish with Charred Tomatillo Salsa Tomato Salad with Buttermilk Dressing Grilled Albacore with Tomato-Herb Salad Pistou Salad with Eggs Lamb with Roasted Figs and Lima Bean Pesto Honeydew, Cucumber, and Avocado Soup Red Poblano Rice Chicken Thighs with Chipotle Mayo Roasted Eggplant and Green Peppers with Nuoc Cham Buckwheat Noodles with Zucchini and Golden Flowers Garlicky Grilled Shrimp with Grilled Nectarines and Green Tomatoes Cellophane Noodle Salad with Tofu, Edamame, and Crispy Shallots Pork Skewers with Thyme and Smoked Paprika

Desserts 2-Week Menu Shopping List

Fall

Breakfasts

Toasted Spiced Muesli with Pecans and Flaxseeds Morning Bulgur with Dried Apricots and Pistachios Mango-Almond Lassi with Cardamom Creamy Maple Buckwheat with Apples and Walnuts Fried Egg with Tangy Tomato Relish and Sautéed Sprouts

Lunches Dinners

Roasted Pork Tenderloin with Apple and Mushroom Sauté Oven-Roasted Tofu and Romanesco with Ginger-Scallion Sauce Oven-Roasted Chicken with Grapes Hanger Steak with Tangy Tomato Relish Tangy Tomato Relish Brown Basmati Rice with Sour Cherries And Almonds Chickpea and Eggplant Curry with Mint Chutney Pan-Seared Black Cod Buffalo Patties with Tangy Tomato Relish, Avocado, and Butter Lettuce Curried Mussels with Leeks Red Quinoa with Roasted Figs and Walnuts Clams with White Beans and Gremolata Marinated Peppers Black-Eyed Peas with Roasted Tomatoes and Chives Oven-Crisped Parsnips with Kale Stuffed Poblano Chiles with Red Rice, Delicata Squash, and Queso Fresco Salmon with Cucumber-Yogurt Sauce and Carrot Salad Yogurt Chicken with Ginger-Coriander Chutney Cranberry Bean Ragout with Chanterelles and Sage Saucy Braised Chicken Thighs with Fennel and Lemon

Desserts 2-Week Menu Shopping List

Winter

Breakfasts

Coconut Oatmeal with Cacao Nibs and Dates Spiced Pumpkin Steel-Cut Oats with Pecans Apples And Pomegranate with Yogurt and Toasted Quinoa Scrambled Eggs with Smoked Salmon, Chives, and Rye Cracker Two-Egg Omelet with Walnut Pesto

Lunches Dinners

Tunisian-Style Poached Eggs in Red Pepper Sauce Barley Pilaf with Spinach and Pine Nuts Acorn Squash Puree with Chili Oil Miso Flank Steak with Shiitake–Mustard Green Escabeche Pan-Roasted Salmon with Grapefruit-Cabbage Slaw Refried Black Beans Kale Sautéed with Onions, Leeks, and Turmeric Curried Pork with Garnet Yams and Green Beans Tahini-Broiled Rockfish with Brussels Sprout Slaw Braised Carrots with Za’atar Oven-Roasted Chicken with Radicchio and Walnut-Parsley Pesto Mackerel with Lemon and Walnut-Parsley Pesto Vegetable Pot-Au-Feu Smoky Spiced Chickpeas Roasted Cauliflower with Thyme and Olives Bulgur with Parsley and Chives Moroccan Lamb Shanks with Pomegranate Walnut-Parsley Pesto Root Vegetable Minestrone Swiss Chard and Poblano Tacos with Avocado Crema Braised Chicken with Squash and Prunes Sea Scallops with Celery Root and Meyer Lemon Salad

Desserts 2-Week Menu Shopping List

The Food Lover’s Cleanse Pantry

Dressings and Vinaigrettes

Buttermilk Dressing Sesame-Miso Vinaigrette Broken Olive Vinaigrette Honey-Chamomile Dressing Meyer Lemon–Shallot Vinaigrette Caesar-Style Vinaigrette with Figs Creamy Tahini Dressing Whole-Grain Mustard Vinaigrette Sherry Vinaigrette

Spreads and Snacks

White Bean Dip Spiced Pumpkin Seed and Cashew Crunch Roasted Beet and Tahini Dip Spicy Carrot Dip Grilled Caponata Relish Preserved Lemon Harissa Herbed Yogurt Spread Smoked Trout Spread Chickpea and Hazelnut Dukkah Smoked Salt Furikake Quick Citrus-Pickled Onion

Desserts: Seasonal Chocolate Bark Variations

Spring: Raspberry-Pistachio Chocolate Bark Summer: Honey-Toasted Quinoa and Amaranth Bark Fall: Pecan-Ginger Bark Winter: Salted Seedy Chocolate Bark: The Original To Serve Chocolate Bark

Acknowledgments Universal Conversion Chart Index Credits Copyright About the Publisher