50 Best Plants on the Planet: The Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes

50 Best Plants on the Planet: The Most Nutrient-Dense Fruits and Vegetables, in 150 Delicious Recipes

Description

This encyclopedic guide to cooking the 50 most nutritious fruits and vegetables in the world comes from Melissa`s Produce, the largest supplier of specialty produce in the United States. Cooks of all skill levels will love these 150 recipes for simple sides, breakfasts, dinners, and healthful desserts that make the most of fresh, accessible produce, from memory-boosting blackberries to antimicrobial chili peppers to vitamin Arich watermelon. Featuring health and nutritional information, tips for buying and storage, quick recipe riffs, and gorgeous shots of finished dishes as well as photographs of individual fruits and vegetables, this impressive package is an indispensable resource for home cooks looking to put more fruits and vegetables on the table every day.

Table of contents

Cover......Page 1
Contents......Page 6
Foreword......Page 10
Introduction......Page 13
Arugula......Page 14
Broccoli, Garbanzo, and Arugula Salad......Page 17
Spaghetti with Arugula Pesto......Page 19
Arugula Salad with Parmesan, Fruit, and Easy Lavash Crackers......Page 20
Asparagus......Page 21
Salmon and "Noodle" Salad......Page 25
Gingered Brown Rice Confetti with Asparagus, Carrots, and Mint......Page 26
Vegetable Patties with Asparagus, Green Beans, and Potatoes......Page 27
Beet and Beet Green......Page 28
Quinoa Tabbouleh with Beets......Page 31
Cold Beet, Pear, and Red Bell Soup......Page 32
Beet Green Two-Step......Page 34
Blackberry......Page 35
Blackberry Gratin......Page 38
Cherries Poached in Red Wine with Blackberries and Mint......Page 39
Breakfast Quinoa with Blackberries......Page 41
Bok Choy......Page 42
Arborio Rice Salad with Baby Bok Choy and Asparagus......Page 45
Bok Choy and Romaine Salad......Page 47
Bok Choy and Mushroom Soup......Page 48
Broccoli......Page 49
Couscous with Broccoli, Basil, and Pecans......Page 52
Broccoli Stalk and Garlic Soup......Page 53
Broccoli-Tofu Stir-Fry......Page 54
Brussels Sprout......Page 56
Brussels Sprouts with Asian Peanut Dressing and Rice......Page 59
Pan-Caramelized Brussels Sprouts with Pistachios and Dried Cherries......Page 61
Orange-Glazed Oven-Roasted Brussels Sprouts......Page 62
Cabbage......Page 63
Cabbage and Farro Soup with Pistou......Page 66
Slaw-Topped Fried Green Tomatoes......Page 67
Cabbage with Rotini and Cannellini Beans......Page 68
Cactus Leaf......Page 69
Roasted Cactus Leaves with Sauted Potatoes, Corn, and Cabbage......Page 72
Brown Rice Salad with Roasted Cactus Leaves and Tortilla Strips......Page 73
Open-Faced Grilled Cactus Leaf and Pepper Jack Sandwiches......Page 75
Cactus Pear......Page 76
Grown-Up South-of-the-Border Fruit Salad......Page 79
Cactus Pear Sorbet......Page 80
French Toast with Cactus Pear Mojo......Page 82
Cantaloupe......Page 83
Cantaloupe-Nectarine Smoothie......Page 87
Cantaloupe with Indian-Spiced Yogurt......Page 88
Cantaloupe and Fig Salad......Page 89
Casaba Melon......Page 90
Casaba, Cantaloupe, and Strawberry Compote......Page 93
Casaba Crostini......Page 94
Sliced Casaba and Watermelon Platter with Lime-Mint Syrup......Page 95
Chard......Page 96
Butter Bean and Chard Slumgullion......Page 99
Grilled Mozzarella-Stuffed Chard with Black Rice......Page 101
Fettuccine with Chard and Baby Heirloom Tomatoes......Page 102
Chile......Page 103
Bean Tostadas with Cabbage Escabeche......Page 106
Chicken and Toasted Bulgur Salad with Corn and Arugula......Page 107
Grilled Tomato Salsa......Page 108
Chrysanthemum Leaf......Page 109
Sauted Chrysanthemum Leaves with Grilled Tofu......Page 112
Chrysanthemum and Butter Lettuce Salad with Carrot-Ginger Dressing......Page 113
Thai-Style Carrot Soup with Chrysanthemum Leaves......Page 115
Cilantro......Page 116
Chicken Breasts with Pineapple Chutney and Cilantro......Page 119
Soba Noodles with Cucumbers, Shrimp, and Miso-Cilantro Sauce......Page 120
Warm Quinoa Salad with Cilantro and Black Beans......Page 122
Dandelion Green......Page 123
Crisp Quinoa-Coated Chicken Breasts with Sauted Dandelion Greens......Page 126
Wheat Berries with Dandelion Greens and Blue Cheese......Page 129
Dandelion Greens with Buttermilk Mashed Potatoes......Page 130
Endive......Page 131
Endive, Peas, and Sugar Snap Peas with Fresh Shiitake Mushrooms......Page 134
Lentil Soup with Curly Endive......Page 135
Endive Boats with Green Olive, Parsley, and Walnut Salad......Page 137
Gai Lan......Page 138
Gai Lan and Cauliflower Frittata......Page 141
Gai Lan, Tofu, and Ginger Soup......Page 142
Gai Lan Salad with Baby Greens and Dried Mango......Page 143
Gooseberry......Page 144
Chicken Salad with Gooseberries, Plums, and Blue Cheese......Page 147
Gooseberry-Cherry Relish......Page 149
Gooseberry-Cherry Clafouti......Page 150
Grapefruit......Page 151
Broiled Halibut with Grapefruit and Orange Relish......Page 154
Shrimp and Grapefruit Salad......Page 155
Pink Grapefruit Compote with Yogurt Royale......Page 157
Green Bean......Page 158
Vegetarian Lasagna......Page 161
Couscous with Shrimp and Green Beans......Page 163
Curry with Green Beans, Summer Squash, and Cauliflower......Page 164
Green Leaf Lettuce, Red Leaf Lettuce......Page 165
Open-Faced Egg Salad Sandwiches......Page 168
Grilled Eggplant and Red Leaf Lettuce Salad......Page 169
Roasted Portobello Salad......Page 170
Green Onion......Page 171
Cream of Mushroom Soup with Green Onions......Page 174
Pita Sandwiches with Indian Spices and Endive Salad......Page 175
Garbanzo Patties with Green Onion Tzatziki Sauce......Page 176
Guava......Page 177
Warm Goat Cheese Appetizers with Guava Salsa......Page 180
Apple and RaisinStuffed Pork Tenderloin with Guava Sauce......Page 181
Kale......Page 182
Kale and Cannellini Beans with Crumbled Sausage......Page 185
Kale Salad with Dates and Almonds......Page 186
Breakfast Toasts with Kale and Sunny-Side Up Eggs......Page 187
Kiwi......Page 188
Tilapia with Kiwi-Papaya Salsa......Page 191
Skinny Cheesecake Parfaits......Page 193
Breakfast Bowls with Toasted Quinoa, Kiwi, and Strawberries......Page 194
Kumquat......Page 195
Beet Salad with Kumquat-Almond Relish......Page 198
Roasted Broccoli and Kumquats......Page 199
Bulgur Wheat Salad with Kumquats, Cranberries, and Nuts in Lettuce Cups......Page 200
Curried Kumquat Sauce......Page 201
Mche......Page 202
Mche and Beet Salad Platter......Page 205
Cream of Mche Soup......Page 206
Stuffed Chicken Breasts with Herbed Cheese and Mche......Page 207
Mustard Green......Page 208
Orecchiette with Mustard Greens, Basil, and Pecorino Cheese......Page 211
Salad with Mustard Greens and Baby Spinach......Page 212
Southeast Asian Chicken Soup with Mustard Greens......Page 214
Nectarine......Page 215
Nectarine, Almond, and Blue Cheese Pita Pizzas......Page 218
Nectarine, Mango, and Black Bean Salsa......Page 219
Toasted Couscous Salad with Nectarines and Ricotta Salata......Page 220
Okra......Page 221
Chopped Mediterranean Salad with Grilled Okra......Page 224
Bulgur Pilaf with Grilled Okra and Corn......Page 225
Quick Pickled Okra and Carrots......Page 226
Orange......Page 228
Orange, Pomegranate, and Date Finale......Page 231
Iced Green Tea Dazzler with Orange and Ginger......Page 233
Salmon with Orange and Fennel Salad......Page 234
Papaya......Page 235
Sichuan-Style Tofu with Papaya and Green Onions......Page 238
Honey-Glazed Salmon with Papaya and Spinach......Page 239
Papaya with Roasted Grapes and Shaved Parmesan......Page 240
Passion Fruit......Page 242
Warm Cheesy Pudding with Passion Fruit and Blueberries......Page 245
Crunchy Passion Fruit Sweeties......Page 246
Passion Fruit Dressing......Page 248
Peach......Page 249
Peachy Oatmeal with Bittersweet Chocolate Bits......Page 252
Summertime Composed Tomato and Peach Salad......Page 253
Poached Peaches in White Wine......Page 254
Pumpkin......Page 255
Pasta with Roasted Pumpkin, Basil, and Walnuts......Page 259
Succotash-Stuffed Roast Pumpkin......Page 260
Individual Pumpkin Pies in the Shells......Page 261
Rapini......Page 262
Rapini and Barley Salad......Page 265
Rapini with Caramelized Onions and Brown Rice......Page 266
Spaghetti with Rapini, Artichokes, and Grape Tomatoes......Page 267
Raspberry......Page 268
Raspberry Pie with Graham Crust......Page 271
Poached Pears with Raspberries in Ros Syrup......Page 273
Raspberries with Yogurt and Chocolate Meringue Cookies......Page 274
Red Currants......Page 275
Bread Pudding with Kumquat-Currant Topping......Page 278
Southwestern-Style Cherry and Currant Slaw......Page 279
Polenta with Fresh Currants and Raisins......Page 280
Romaine......Page 282
Huevos Rancheros with Salsa Verde and Romaine Salad......Page 285
Romaine with Toasted Nuts and Seeds......Page 287
Romaine Salad Crowned with Harissa Carrots......Page 288
Savoy Cabbage......Page 289
Sauted Peppers with Savoy, Raisins, and Quinoa......Page 292
Ribollita......Page 293
Savoy Stir-Fry with Brown Rice......Page 294
Sno Pea......Page 295
Sno Pea and Bok Choy Soup......Page 298
Sno Peas with Yellow Potatoes, Carmelized Shallots and Tarragon Pesto......Page 299
Sno Pea Stir-Fry with Radishes and Almonds......Page 300
Sugar Snap Pea......Page 302
Sugar Snap Peas with Warm Sesame Vinaigrette......Page 305
White Bean Bruschetta with Sugar Snap Peas......Page 307
Snap Pea and Wild Mushroom Salad......Page 308
Spinach......Page 309
Southwest Spicy Pork TenderloinSpinach Salad......Page 312
Mushrooms with Spinach......Page 313
Rotini with Spinach, Almonds, and Prosciutto......Page 314
Strawberry......Page 316
Heirloom Tomato Salad with Strawberries and Goat Cheese......Page 319
Chocolate Sorbet Ringed with Sliced Strawberries......Page 320
Cold Berry-Cherry Dessert Soup......Page 321
Summer Squash......Page 322
Chilled Curried Summer Squash Soup......Page 325
Roasted Vegetable Dip with Pita Chips......Page 327
Pasta Salad with Crookneck Squash, Olives, and Basil......Page 328
Tangerine......Page 329
Couscous with Tangerines......Page 332
Asparagus with Tangerines and Tangerine Gastrique......Page 333
Tangerine Arabesque Salad......Page 335
Watercress......Page 336
Watercress and Green Bean Salad......Page 339
Open-Faced Hummus, Tomato, and Watercress Sandwiches......Page 340
Warm Watercress Salad with Roasted Fingerling Potatoes......Page 341
Watermelon......Page 342
Watermelon and Arugula Salad with Feta and Cucumber......Page 345
Watermelon Agua Fresca......Page 346
Grilled Watermelon Slabs......Page 347
C......Page 348
G......Page 349
P......Page 350
S......Page 351
Z......Page 352

Details

  • Author: Cathy Thomas
  • Publication Date: 2013
  • Publisher: Chronicle Books
  • ISBN-10: 145210283X
  • Pages: 352
  • Format: pdf
  • Size: 39.4M
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