Everyday Whole Food Recipes by Rappaport, Rachel -- Read -- Imperial Library of Trantor

Index

Title Page Table of Contents Introduction Part 1: Whole30 Challenge Recipes

Chapter 1: Breakfast and Brunch

Crab Scramble Summer Vegetable Strata Homemade Breakfast Sausage Patties Habanero Veggie Breakfast “Tacos” Shakshuka Herbed Asparagus Cast-Iron Skillet Frittata Chive Scramble Wild Mushroom Frittata

Chapter 2: Lunch

Broccoli-Basil Pesto and Zoodles Roasted Tomato Soup Chipotle Vegetable-Stuffed Poblano Peppers Artichoke and Olive Zoodles Shrimp-Orange Kabobs Dijon Potato, Spinach, and Green Bean Salad Sunshine Curried Vegetables Sautéed Pattypan Squash Rings Serrano Pepper Steamed Shrimp Asparagus Salad with Hardboiled Egg Summer Salad with Poached Egg Celeriac-Pear Salad with Fig Vinaigrette Chicken Cherry Salad Caramelized Onion Soup Hot and Spicy Chicken Tomato Soup Vegetable Crab Soup Lemon Asparagus Soup Citrus Scallop Crudo

Chapter 3: Side Dishes

Stir-Fried Watercress and Mushrooms Curried Cabbage Watermelon-Cucumber Jumble Roasted Delicata Squash Sautéed Gingered Beet Greens Citrus-Spiked Kohlrabi and Swiss Chard Green Bean Salad with Orange Vinaigrette Peppery Tomato-Fennel Salad Ginger-Sesame Coleslaw Beet-Grapefruit Salad Cucumber-Carrot Salad Slow-Cooked Sauerkraut Fondant Potatoes and Pearl Onions Island Roasted Spaghetti Squash Dill Roasted Asparagus Herbed Wax Beans Brussels Bubble and Squeak

Chapter 4: Dinner

Cauliflower “Steaks” with Fennel Summer Vegetable Tian Roasted Tomatoes with Marinated Artichokes over Zoodles Roasted Bay Scallops with Swiss Chard Mussels in Fennel-Caper Broth Littleneck Clams with Zucchini Cedar Plank Salmon with Shallots Five-Spice Mahi Mahi Catfish “Tacos” Shrimp Zoodles with Chinese Chives Cod Poached in Tomato Tarragon Roasted Chicken Lemon-Thyme Roasted Capon Slow Cooker Pepper–Shredded Turkey Tacos Grilled Caribbean Curry Turkey Cutlets Tea-Rubbed Duck Garlic-Rosemary Rock Cornish Game Hens Red Cabbage–Braised Chicken Mustard Grilled Lamb Chops Herb-Rubbed Bison Steaks Italian Venison Burgers Roasted Pork with Pearl Onions and Pears Chipotle Bison Burgers Papaya Pulled Pork Leek-Smothered Pork Chops Garlic-Studded Pork Roast Fajita-Style Steak Autumn Spice Baked Ham Rosemary-Rubbed Pan-Fried Flank Steak Grilled Chipotle Lamb Roast Braised Short Ribs with Pearl Onions Salmon Chowder Summer Vegetable Stew

Chapter 5: Appetizers, Sauces, and Salad Dressings

Oven-Baked Spicy Peach Wings Fresh Blackberry Vinaigrette Jalapeño-Lime Vinaigrette Fresh Dill Vinaigrette Apricot-Basil Salad Dressing Fresh Tomato Marinara Roasted Eggplant Tomato Sauce Peach Barbecue Sauce Chili-Lime Mango Sauce Chimichurri Chunky Salsa Verde Harissa Rémoulade Piri-Piri Sauce Carolina Gold Sauce Pickled Asparagus Shrimp Cocktail Smoky, Spicy Deviled Eggs Cinnamon-Toasted Pumpkin Seeds Raw Oysters with Mignonette Sauce Tropical Fruit Bowl Ice Pops Mango-Chili Paletas

Part 2: Life After the Whole30 Challenge

Chapter 6: Breakfast and Brunch

Banana–Black Walnut Muffins Carrot-Zucchini Cornmeal Muffins Blueberry Oatmeal Muffins Classic Zucchini Bread Butternut Squash Cinnamon Rolls Figgy Overnight Oatmeal Razzle Dazzle Waffles Buttermilk Buckwheat Pancakes Mushroom–Wild Rice Omelets Oat Energy Bars Coconut-Strawberry Pancakes Asparagus Quiche with a Cheddar Crust Meyer Lemon Curd Gazpacho Hot Nectarine-Quinoa Breakfast Cereal Sour Cherry Granola

Chapter 7: Lunch

Delicata Squash Burritos Creamy Macaroni and Cheese with Swiss Chard Vegan Bean Burgers Buddha Bowl Spicy Peanut Noodles Black Bean Tacos Tofu Summer Rolls Herbed Salmon Cakes Korean-Inspired Chicken Patties Lime-Marinated Chicken Quesadillas Peach and Chèvre Panino Meatball-Eggplant Subs Tuna-Cannellini Sandwiches Chicken-Sage Burgers Falafel Pita Hummus and Tofu Sandwiches Turkey, Pear, and Gouda Melt The “Scandi” Escarole, Spring Onion, and Rice Soup Summer Borscht Chesapeake Oyster Stew Split Pea Soup Mushroom-Barley Soup Vegetable Miso Soup Black Bean and King Oyster Mushroom Soup Cauliflower-Celeriac Soup Kimchi Fried Rice

Chapter 8: Side Dishes and Sauces

Zucchini au Gratin Cajun-Inspired Potato Fritters Eggplant in Ginger-Garlic-Soy Sauce Olive and Red Onion Focaccia Bulgur Wheat Salad with Pears and Pomegranate Broiled Miso Eggplant Butternut Squash Rice Dill-Yogurt Potato Salad Green Papaya and Mango Salad Berry-Kiwi Fruit Salad Chili-Garlic-Peanut Sauce Orange-Cranberry Sauce Tzatziki Strawberry–Star Anise Compote Black-Eyed Peas with Ham Summer Succotash Oyster and Portobello Un-Stuffing Grilled Corn with Spiced Butter Stir-Fried Gai Lan Rainbow Chard Farro Kasha Varnishkes

Chapter 9: Dinner

Okra and Oyster Mushroom Risotto Du Puy Lentils with Root Vegetables Eggplant Rollatini with Spinach and Goat Cheese Baked Ziti with Rapini Saag Tofu Thai Tofu Kabobs Miso Sablefish Southern-Style Fried Catfish Shrimp Drunken Noodles Lemongrass-Scallop Noodle Bowl Roasted Mahogany Clams Rainbow Trout with Savory Savoy Cabbage Pineapple Salmon Ouzo-Orzo Scallops Chicken Meatballs with Spaghetti Chipotle-Lime Duck with Cherry Sauce Pesto Chicken Breasts Turkey Caper Cutlets Better-Than-Takeout Chicken Tenders Grilled Jerk Chicken Chicken Adobo Harvest Pear-Sage Meatloaf Shepherd’s Pie Apricot-Glazed Pork Loin Tangy Tamarind Pot Roast Sausage with Rapini and White Beans Chipotle-Bison Chili Acorn Squash Chili Turkey-Apple Chili Seafood Gumbo Chicken Tomatillo Stew

Chapter 10: Snacks and Appetizers

Wasabi Tuna Tartare Pineapple-Mango Meatballs Beef, Zucchini, and Quinoa–Stuffed Fairytale Eggplant Zucchini-Potato Latkes Meyer Lemon–Marinated Olives and Feta Wild Rice–Ricotta Fritters Brooklyn Roll Sweet and Spicy Almonds Goat Cheese–Stuffed Dates Texas Caviar Boiled Peanuts

Appendix A: Recommended Online Resources Appendix B: Whole Foods Shopping List Appendix C: Whole Foods for Healing About the Author Copyright