Yummy Supper by Scott, Erin -- Read -- Imperial Library of Trantor

Index

Cover Praise for this Title Title Page Dedication Contents Introduction An Abundant {Gluten-Free} Pantry slurp

lemon rosemary cordial masala chai latte mixed-berry slushie hippie smoothie peach and rose water lassi with crushed pistachios ruby red grapefruit fizz cucumber gimlet fresh garden tea watermelon punch with fresh lime and mint

egg

spring omelets with asparagus and green garlic savory custards with wild nettles poached eggs with lemony spinach + crispy hash browns a breakfast salad with soft-boiled eggs, arugula, and toast egg in a hole fried egg sandwich with pancetta and watercress soft scramble with slab of aged cheddar + arugula baked eggs on a bed of roasted cherry tomatoes frittata packed with greens

veg

baby artichokes with plenty of lemon massaged kale salad with dried cranberries, pistachios, and kumquats candied tomatoes sunshine soup with heirloom tomatoes, mixed peppers, and basil old school caesar buttery peas with sautéed spring onions and fresh dill zucchini ribbon “pasta” beet salad with mixed greens, walnuts, ricotta salata, and orange zest radishes with homemade herb butter and salt a wild salad parsnip crisps french lentils with preserved lemon, tarragon, and creamy goat cheese avocado mama-style rainbow slaw with purple cabbage, green apple, radish, and orange greens and beans skillet-fried potato coins in duck fat a pint of quick-pickled onions roasted radicchio with medjool dates watercress salad with balsamic cherries mushroom lover’s galette with herby goat cheese veggie broth from scraps caramelized brussels sprouts with splash of saba

sea

bolinas crab pasta with citrus and mint halibut baked in parchment + tarragon pesto fish tacos topped with pomegranate salsa wild salmon with dill butter + fennel steamed mussels with rosé, leeks, and mustard oysters with mignonette granita squid with lemon rounds, thyme sprigs, and big green olives black cod with grapefruit ginger marinade prawns on lemongrass skewers

butcher shop

grain + seed

black rice pudding golden millet crepes, sweet or savory best granola ever buckwheat zucchini muffins millet porridge aunt nita’s amazing oatmeal cookies polenta fries parmesan polenta with garlicky rapini and black olives spaghetti dinner with rainbow chard, bacon, and cream red rice risotto with wild mushrooms and wilted spinach pip’s yellow rice diy corn tortillas rainbow quinoa with curried chickpeas, crispy kale, apple, and fennel popped amaranth with cumin, coriander, and sesame seeds quinoa tabbouleh with tomatoes, scallions, and parsley leaves and blossoms mixed grains with asparagus, favas, watercress, and toasted pine nuts

nut

toasty pecans with garden rosemary, honey, and smoked salt hazelnut meringue clusters pistachio pesto with parsley and piave simple almond torte with garden strawberries + crème fraîche pistachio tangerine sugar cookies brown butter almond tea cakes with nectarine slivers raw cashew butter from scratch dehydrated walnuts

fruit

lilah’s little apple galettes donna’s apricot jam with garden rosemary backyard figs with prosciutto pluot parfaits with sweet and crunchy sunflower seeds strawberry rhubarb compote with sprigs of lemon thyme french toast sandwiches with peaches and fresh mozzarella nectarine blackberry crumble with hazelnut crunch pears poached in lillet raspberry fool honeydew granita with lemon verbena and lime pears with stilton + honeycomb boozy cherries with port, honey, and bay preserved lemons blood orange granita with tangerine and cardamom

kid favorites

froyo pops with blueberries and greek yogurt otis’s ice cream pie with cookie dough crust brown sugar caramel corn crème fraîche caramel sauce peanut butter cups with dark chocolate + flaky sea salt quick and easy peppermint bark

odds + ends

the simple pleasure of a pot of beans bread crumbs and croutons flaky gluten-free pastry dough homemade crème fraîche basic salad dressings

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