The Sprouted Kitchen · A Tastier Take on Whole Foods by Forte, Sara -- Read -- Imperial Library of Trantor

Index

a bit about the sprouted kitchen ingredients and tools TO START THE MORNING

roasted tomato and herb omelette quick apricot jam french press coffee ranchero breakfast tostadas vegetable eggs benedict soft scrambled eggs with creamy leeks multigrain carrot-date muffins pumpkin pecan granola creamy coconut barley with pomegranate molasses buckwheat crepes with smoked salmon cornmeal cakes with cherry compote tofu quiche in rosemary–almond meal crust baby spinach frittata with sweet potato hash crust mango mint lassi

SALADS AND SIDES

the house salad grapefruit and crispy avocado salad haricot vert salad with avocado goddess dressing tuscan kale chopped salad papaya and red quinoa salad with mexican caesar dressing heirloom tomato stacks with bocconcini and kale pesto toasted millet salad with arugula, quick pickled onions, and goat cheese golden beet salad with cider vinegar dressing tangled carrot and broccoli sprout salad with tahini dressing stacked watermelon with feta and white balsamic fennel slaw braised white beans and leeks honey mustard broccoli salad delicata squash sformato brussel leaf and baby spinach sauté young carrots en papillote winter wild rice casserole mashies and greens roasted acorn squash with hazelnuts and balsamic reduction roasted asparagus with bread crumbs and herbs spiced sweet potato wedges

MAINS

asian tofu tacos with hoisin slaw Beer Bean– and cotija-stuffed poblanos roasted tomato soup smoky red lentil soup edamame dumplings moroccan stuffed squash roasted cauliflower capellini mushroom and brown rice veggie burgers creamy millet with roasted portobellos lentil meatballs with lemon pesto buckwheat harvest tart grilled flatbreads with pear, arugula, and goat cheese roasted wild cod with meyer lemon and caper relish soba bowls with tea-poached salmon walnut-crusted salmon with edamame mash green herb shrimp with summer squash couscous seared scallops on black quinoa with pomegranate gastrique chipotle and apple turkey burgers greek grilled chicken with tzatziki

SNACKS TO SHARE

quinoa collard wraps with miso-carrot spread lemon and herb hummus crunchy curried chickpeas beach day tuna salad honey almond butter toasty nuts sesame date yogurt cups strawberry and leek quesadilla low-yolk egg salad granola protein bars coconut loaf zucchini bread bites nut and seed crackers nori popcorn greens smoothie

THE HAPPY HOUR

white sangria black cherry refresher grapefruit margarita cucumber crush baked artichoke dip polenta squares with raw corn and blueberry relish grilled zucchini roll ups tempeh balls grilled eggplant pita pizzette mediterranean baked feta beets and greens with whipped feta spread mango guacamole with baked corn chips red grape salsa on crostini roasted plum tartines tofu summer rolls with cashew dipping sauce two-bite grilled cheese cumin lentil dip in endive leaves

TREATS

almond meal cookies with coconut and cacao nibs dairy-free lemon crèmes with oat-thyme crumble almond meal–strawberry cake chocolate-drizzled oatmeal shortbread peanut butter pretzel tartlets cocoa hazelnut cupcakes grilled peaches with maple crème fraîche coconut lime tart goat cheese panna cotta with roasted figs inside-out apple pie à la mode flourless chocolate-banana pudding cakes with cinnamon cream oatmeal ice cream sandwiches fresh mint chip frozen yogurt acai sorbet

ETC.

roasted garlic caramelized onions herb compound butter preserved lemons pot of beans grain cooking chart

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