Mostly Plants by Pollan, Tracy -- Read -- Imperial Library of Trantor

Index

Cover Title Page Dedication Contents Foreword Introduction Chapter 1: How to Use This Book

Special Features: Guiding You to Cooking Success Guide to Choosing Produce, Seafood, Poultry, and Meat The Pollan Pantry Indispensable Utensils Sage Advice and Thyme-Tested Shortcuts Tips to Make Any Dish Taste Better

Chapter 2: Meze and Bites

Crispy Parmesan Roasted Chickpeas Spiced Sweet Potato Crisps Perfect Kale Chips Buffalo Cauliflower Crispy Kimchi and Scallion Pancakes Pesto and Parmesan Stuffed Mushrooms Creamy Homemade Hummus

Chapter 3: Salads

Mesclun Greens with Persimmons and Manchego Cheese Mango, Avocado, Tomato, and Watercress Salad Asian Tofu Sesame Salad with Spinach Watermelon, Feta, and Arugula Salad with Balsamic Glaze Pear Carpaccio and Frisée Salad with Walnut Vinaigrette Mediterranean Crunch Salad White Winter Salad Vegan Taco Salad Bowl New York Chopped Salad Bulgogi Beef Salad

Chapter 4: Soups and Chilis

Vegan Ramen Soup with Tofu Roasted Cauliflower Soup with Toasted Pepitas Roasted Tomato Soup with Gruyère Chickpea “Croutons” Vegetarian French Onion Soup Gratinée Kale, Tomato, and Cannellini Bean Soup Udon Noodle Soup with Miso-Glazed Vegetables and Chicken Green Split Pea and Zucchini Soup with Rutabaga Caldo Verde with Kale and Chorizo Red Lentil and Bean Chili Vegetable-Loaded Turkey Chili

Chapter 5: Burgers, Patties, and Sandwiches

Spinach, Mushroom, and Feta Cutlets White Bean and Kale Quesadillas with Roasted Tomatillo Salsa Chicken and Vegetable Burgers with the Works Transcendent Burgers Savory Tuna Burgers with Sriracha Mayonnaise Cauliflower, Spinach, and Chickpea Patties Perfect Paninis

Chapter 6: Vegetable Mains

Healthy Vegetable-Fried Farro Buddha Bowl with Roasted Sweet Potatoes, Spiced Chickpeas, and Chard Vegan Thai Red Curry with Tofu and Vegetables Vegetarian Mapo Tofu with Spinach Amped-Up Vegetable Nachos Sheet Pan Tacos with Crispy Brussels Sprouts Linguine with Spinach and Golden Garlic Bread Crumbs Penne with Roasted Vegetables and Mozzarella Cavatappi with Broccolini, Brown Butter, and Sage Bucatini with Sautéed Chard and Vegetarian Sausage Vegan Lentil and Roasted Tomato Pasta Crispy Kale and Potato Hash with Fried Eggs Rainbow Frittata Three Greens Spanakopita Casserole Orecchiette with Shaved Brussels Sprouts and Creamy Parsley Pesto Sheet Pan Vegetable and Tofu Dinner Heavenly Meatless Meatballs with Quick Tomato Sauce Teriyaki Tempeh with Broccolini and Carrots

Chapter 7: Seafood Mains

Salmon Piccata with Wilted Spinach and Navy Beans Mediterranean Sea Bass Martha’s Vineyard Seafood and Chicken Paella Shrimp Scampi with Zucchini Noodles Asian Parchment Parcels with Salmon or Tofu Salmon Farro Bowl Shrimp and Kale Hot Pot

Chapter 8: Meat Mains

Spicy Chicken Tostadas with Avocado Crema Chicken Piccata with Broccoli “Rice” Ratatouille Gratin with Chicken or Vegetarian Sausage Tandoori Chicken and Vegetable Sheet Pan Supper Balsamic Chicken with Caramelized Fennel Skillet-Roasted Spatchcocked Chicken with Harvest Vegetables Sheet Pan Turkish-Spiced Chicken Kale Pesto–Glazed Chicken Breasts Chicken Scarpariello with Escarole Dry-Fried Beef with Vegetables

Chapter 9: Sides

Smashed Potatoes with Shredded Brussels Sprouts Sautéed Baby Beets with Balsamic Beet Greens Roasted Delicata Squash Rings with Crispy Sage Charred Broccolini with Smoked Paprika and Pepitas Thyme-Roasted Baby Rainbow Carrots Three Pepper Stir-Fried Cabbage Golden Roasted Quinoa Wild Mushroom Sauté with Shaved Parmesan Baked Accordion Potatoes with Paprika and Thyme Brown Butter Asparagus with Melted Fontina and Pistachios Roasted Corn and Avocado Salad Rice Noodle Nests

Chapter 10: DIY

Tortilla Chips Pickled Red Onions Mango Chutney Poblano Tahini Sauce Pico de Gallo Teriyaki Sauce Roasted Tomatillo Salsa Classic Vegetable Broth

Chapter 11: Sweets

Apple Galette Rustique with Apricot Glaze Banana-Loaded Cream Pie with Chocolate Swirls Basil-Infused Strawberry Shortcake Chocolate Nocciola Cookie Crisps Piña Colada Crumble Blueberry Nectarine Buckle West Tisbury Carrot Cake Grandma Mary’s Glazed Zucchini Cake Caramelized Roasted Pears with Fresh Ricotta Vegan Peanut Butter Salted Fudge Pops Elderflower Frosé After-Dinner Pops Wickedly Decadent Chocolate Cake

Acknowledgments Index About the Authors Also by the Pollan Family Copyright About the Publisher