Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras

Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras

A steaming bowl of soup with fresh bread and a green salad, a tempting combo plate of crisp, complementary salads–these Daily Specials have been staples of Moosewood’s ever-changing menu board since the restaurant opened its doors more than twenty-five years ago.

Over the years the creative chefs of the Moosewood Collective have introduced literally thousands of new soups and as many salads, all devised to showcase the fresh seasonal produce, vibrant ethnic flavors, and meatless food products that form the core of their cuisine. Now, for the first time, they have gathered the very best offerings from their vast soup and salad repertoire, as well as the ingenious extras that transform these simple dishes into world-class meals. Here are classics like Very Creamy Vegetable Chowder and Tuscan Bean Soup, as well as intriguing new creations like Caribbean Sweet Potato Coconut Soup, Golden Gazpacho, and Fennel Vichyssoise. Salads range from straightforward choices that are easy to mix and match, such as Spinach with Cilantro Cashew Dressing, Mexican Chickpea Salad, or Tunisian Carrot Salad, to satisfying one-dish meals like Broiled Tofu & Sugar Snap Peas or Persian Rice & Pistachio Salad. Each recipe is followed by helpful suggestions for selecting dishes so that creating well-balanced combo plates at home is a snap.

There are easy-to-use indexes of recipes by categories including children’s favorites, quickly made, low-fat, low-carbohydrate, and vegan dishes. And each recipe has a complete nutritional breakdown, so it’s simple to create menus for those with special health or dietary concerns. The section on transforming leftovers into sprightly new dishes also makes Moosewood Restaurant Daily Special a practical primer for those who want to make the most of seasonal bounty.

Few foods are more comforting–or satisfying–than a good soup and a well-made salad, and because many can be made ahead and served on demand, they are perfectly suited to the way we eat and live today. With more than 275 kitchen-tested recipes to fit any occasion, Moosewood Restaurant Daily Special offers years’ worth of inspiration for Daily Specials every cook will be delighted to serve.

Moosewood Inc. and the authors of this book have donated 1 percent of their royalties from Moosewood Restaurant Daily Special to the community food and nutrition programs of the Greater Ithaca Activities Center (G.I.A.C.) in Ithaca, New York.Since 1973, The Moosewood Restaurant, well off the beaten path in Ithaca, NY, has been demonstrating how exciting vegetarian cooking can be. Their excellent use of seasonings and the variety of their multiethnic menus have influenced chefs all over the U.S. Customers come from all over the world to dine at this shrine to natural foods at their best. The collective running the restaurant, whose members put together The Moosewood Restaurant Daily Special–their eight cookbook–spread meatless inspiration to home cooks, too.

At the restaurant, everything on the menu changes every day, except the daily special, which consists of a bowl of soup, a salad, and a hearty slab of bread. Here, in more than 275 recipes, you can have comfortable, easily prepared ethnic adventures inspired by places in every corner of the globe, from Tibet to Cuba. Beginning in the east, there’s Asian Bean Curd Soup, based on a rich broth, and fanciful Balinese Rice Salad, made with brown rice and a zippy, chutney-spiked dressing. Moving west, you find briskly chilled Golden Gazpacho, made using mid-summer’s sunny, yellow tomatoes, and Alabama Hot Slaw, a classic cabbage salad doused in a warmed-up dressing. For accompaniments, there are cloud-light buttermilk biscuits, vibrant curried croutons for enlivening soups and salads, and nine of the restaurant’s most popular salad dressings.

Every recipe is accompanied by information-packed notes about its ingredients, a nutritional analysis, suggested accompaniments, and alternatives, such as adding grated cheese, rice, or shrimp to Pepperpot Soup, a stew of greens, sweet peppers, tomatoes and potatoes, spiced with a Caribbean blend of thyme, cinnamon and chiles.

This book is a perfect way to get pleasantly acquainted with a wide variety of grains and vegetables, from millet and South American quinoa to daikon radish and tomatillos. A useful gift for students, beginning cooks, budget watchers (many of the soups require only water, not stock), newlyweds, and everyone who wants to eat well and healthfully, this sweetly illustrated book could live happily in any household. It includes some recipes using fish, as well as a good selection of vegan choices. –Dana Jacobi

List Price: $ 24.95

Price: $ 12.00

Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients

Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients

From bag to table, healthy salads have never been easier.

You’ve always known that eating green could be healthy, and now it’s easier than ever. With the abundance of supermarket selections of prepackaged greens, you can create a restaurant-style salad―along with a fabulous dressing―in your own kitchen.

Before bagged blends, a salad with four different types of lettuces was unheard of. Now there are more than fifty different combinations of lettuces, packaged in just the right size, from which to choose. Think beyond iceberg and romaine. The more than one hundred salads and dressings in Simply Salads are colorful, gourmet, and surprisingly simple to prepare. Whether you’re looking for the perfect complement to a main dish or you want a salad that can stand as an entrée, you’ll find the perfect salad, including such winners as:

  • Asian Salad with Ginger Dressing and Wasabi Peas (page 4)
  • Jalapeño Chicken Salad with Avocado Dressing (page 40)
  • Crawfish Salad with Spicy Cajun Remoulade (page 106)
  • Cheese Tortellini Salad with Sun-Dried Tomato Vinaigrette (page 172)
  • Memphis Mustard Cole Slaw (page 223)

List Price: $ 24.99

Price: $ 12.50

Passages Malibu’s Christine Avanti Discusses Incredibly Fattening Salads On Fox & Friends

www.passagesmalibu.com When it comes to weight loss Americans agree on one thing You should order a salad. Nutritionist and Passages Malibu’s Nutrition Director and Executive Chef of Spa Cuisine, Christine Avanti shows why you are better off eating a pint of Ben & Jerry’s or a Cinnabon cinnamon roll. www.passagesmalibu.com Ifyou or someone you love would like more information about Passages and it’s centers, please feel free to call (888) 720-6302. Our experienced admissions counselors are available 24 hours a day, 7 days a week.
Video Rating: 1 / 5

Salad as a Meal: Healthy Main-Dish Salads for Every Season

Salad as a Meal: Healthy Main-Dish Salads for Every Season

  • ISBN13: 9780061238833
  • Condition: New
  • Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!

Product Description
Culinary legend Patricia Wells is back with the definitive guide to creating delicious and hearty salads for any occasion—including more than 150 recipes and gorgeous color photographs.

It’s a simple yet compelling concept: enjoying a light and delicious main-course salad as a healthy, fresh alternative to more conventional and traditional fare. You can experience a whole world in a salad—with tender greens, savory meat, seafood, and vegetable accompaniments, and versatile dressings—and salad-friendly sides such as homemade bread and home-cured olives. In Salad As A Meal, Patricia Wells gives readers hundreds of delectable ideas, with concepts inspired by her Provencal garden and the interests of students in her high-demand cooking classes. Patricia knows how we want to eat today—and shows us with these exceptional recipes, including:

  • Spring Salad: Asparagus, Peas, Beans, and Fennel
  • Summer Salad: Green Beans, Toasted Nuts, and Cured Olives
  • Provence on a Plate: Eggplant, Tomatoes, Goat Cheese, and Tapenade
  • Zucchini Blossom Frittata with Goat Cheese and Mint
  • Quinoa Salad with Spinach, Parsley, and Spring Onions
  • Chicken and Soba Noodles with Ginger-Peanut Sauce
  • Lobster Salad with Green Beans, Apple, and Avocado

Patricia also offers recipes for soup sides, from Cilantro-Flecked Heirloom Tomato Soup to Watercress Soup with Warm Oysters, as well as breads of all kinds, including Crispy Flatbread, Tortilla Chips, Ham and Cheese Bread, and Multigrain Sourdough Bread. Plus, a list of Patricia’s favorite pantry items and an entire chapter devoted to dressings and sauces will inspire readers to come up with their own unique salad creations with ingredients in season and on hand.

From Salad as a Meal: Cobb Salad
Robert H. Cobb, owner of the Brown Derby restaurant in Hollywood, is said to have invented this salad in the 1930s as a late-night snack for himself. No wonder it has remained an American classic. With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the blue cheese, this salad has it all! And it is beautiful to boot.

4 servings

Ingredients

  • 2-1/2 ounces smoked bacon, rind removed, cut into matchsticks (3/4 cup)
  • 1 head iceberg lettuce, chopped (4 cups)
  • 2 ripe heirloom tomatoes, cored, peeled, seeded, and chopped
  • 1 large ripe avocado, halved, pitted, peeled, and cubed
  • 4 ounces chilled blue cheese (preferably Roquefort), crumbled (1 cup)
  • 4 small spring onions or scallions, white part only, trimmed, peeled, and cut into thin rounds
  • Yogurt and Lemon Dressing (page 331)
  • Coarse, freshly ground black pepper

Directions

1. In a large, dry skillet, brown the bacon over moderate heat until crisp and golden, about 5 minutes. With a slotted spoon, transfer the bacon to several layers of paper towels to absorb the fat. Blot the top of the bacon with several layers of paper towels to absorb any additional fat. Set aside.

2. In a large, shallow bowl, combine the bacon, lettuce, tomatoes, avocado, cheese, and spring onions. Toss with just enough dressing to lightly and evenly coat the ingredients. Season generously with pepper, and serve.

Wine Suggestion: This is a special salad, one that seems to hit the spot with all my guests, so let’s open a nice, special bottle of smoky- style Alsatian Riesling from the house of Léon Beyer, Trimbach, or Hugel. Neither you nor your guests will be disappointed.

From Salad as a Meal: Lobster Salad with Green Beans, Apple, and Avocado
I first sampled a version of this light and lively salad as a meal at chef Yves Camdeborde’s Le Comptoir in Paris’s 6th arrondissement. Yves and I participated in the New York marathon in 2006, and I am sure that the strength gained from this protein-rich salad helped me make it to the finish line! This dish has it all: color (the red bits are lobster roe), crunch, and a light touch imparted by a dressing of yogurt and mustard.

4 servings

Equipment

  • A 5-quart pasta pot fitted with a colander
  • 4 large chilled dinner plates

Ingredients

  • 3 tablespoons coarse sea salt
  • 10 ounces slim haricots verts (green beans), trimmed at both ends and cut into 1/2-inch pieces (2 cups)
  • 1 cup Greek-style yogurt
  • 1 tablespoon imported French mustard
  • 1/4 teaspoon fine sea salt
  • 1/4 cup minced fresh chives
  • 1 Granny Smith apple, cored, and cut into 1/4-inch cubes (do not peel)
  • 1 large ripe avocado, halved, pitted, peeled, and cut into 1/4-inch cubes
  • 1 pound (2 cups) cooked lobster meat, cut into bite-sized pieces

Directions

1. Prepare a large bowl of ice water.

2. Fill the pasta pot with 3 quarts of water and bring it to a rolling boil over high heat. Add the coarse salt and the beans, and blanch until crisp-tender, 3 to 4 minutes. (Cooking time will vary according to the size and tenderness of the beans.) Immediately remove the colander from the water, letting the water drain from the beans. Plunge the beans into the ice water so they cool down as quickly as possible. (The beans will cool in 1 to 2 minutes. If you leave them longer, they will become soggy and begin to lose flavor.) Drain the beans and wrap them in a thick kitchen towel to dry. (Store the cooked beans in the refrigerator for up to 4 hours.)

3. In a large, shallow bowl, combine the yogurt, mustard, and fine salt and whisk to blend. Taste for seasoning. Add the green beans, chives, apple, avocado, and lobster. Toss to coat. Arrange on the plates and serve.

Wine Suggestion: A fine Chardonnay is in order here, such as a dependable Burgundy, like the well-priced and well-made Viré Clessé from the Cave de Viré, particularly their Cuvée Les Acacias, with its hints of fresh apples and honey.

List Price: $ 34.99

Price: $ 7.70

I am completely bored with low-fat cooking – chicken breasts, salads, soups…I need something unusual and fun

Question by James N: I am completely bored with low-fat cooking – chicken breasts, salads, soups…I need something unusual and fun
I need recipes or ideas that are low fat, delicious, unusual, etc. I’m willing to try anything once.

Best answer:

Answer by Ishtar
Sorry – I don’t know if you interested in another chicken receipe BUT it tastes amazing and is low fat 😉

Chicken Yoghurt Char-Grilled

Serves: 6 person(s)

Preparation Time: 10 mins
Cooking Time: 30 mins

Ingredients:

4 skinless chicken fillets
250 g Jalna Skim Milk Natural Yoghourt
1 onion, chopped
2 Tbsp oil
2 cloves garlic, crushed
2 Tbsp ground cumin
200 g Jalna Premium Blend Creamy Yoghourt or BioDynamic Yoghourt
2 Tbsp fresh coriander, chopped
1 pinch salt and pepper

Directions:

Dip the chicken fillets in the Jalna Skim Milk Natural Yoghourt until well coated, cover and let them marinate in the refrigerator for 3-4 hours.

Heat the char-grill. Brush the yoghourt from the chicken fillets and discard it. Dry the chicken pieces on paper towels, then grill them, until very brown and no pink juices run out when pierced with a fork. Allow 15-20 minutes, turning them once.

Meanwhile, fry the onion in the oil until soft and starting to brown. Add the garlic and ground cumin and continue cooking over medium heat for 2-3 minutes, stirring constantly.

Puree the onion mixture with the 200g of Jalna Premium Blend Creamy Yoghourt or BioDynamic Yoghourt in a food processor or blender. Season with salt and pepper. Stir in the fresh coriander, then heat the mixture gently in a small saucepan. Do not boil the sauce, or it will separate.

Taste the sauce for seasoning and keep warm. Pile the chicken onto a serving dish and spoon over the sauce. Serve hot or at room temperature.

Variations:

Serve with a variety of roasted, grilled or steamed vegetables. Serving suggestion is not included in the nutritional analysis.

Nutritional Information
(Per Serving)

Calories: 200 cals
Kilojoules: 837 kJ
Fat: 10.0 g
Carbohydrates: 5.0 g
Protein: 22.0 g
Cholesterol: 34.0 mg
Sodium: 168 mg
Saturated Fat: 1.0 g
Fibre: 0.0 g
Calcium: –
Total Sugars: –

Give your answer to this question below!

Lunch Boxes and Snacks: Over 120 healthy recipes from delicious sandwiches and salads to hot soups and sweet treats

Lunch Boxes and Snacks: Over 120 healthy recipes from delicious sandwiches and salads to hot soups and sweet treats

  • ISBN13: 9781416548928
  • Condition: USED – Very Good
  • Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Packing your child’s lunch box doesn’t have to mean another peanut butter and jelly sandwich and a bag of chips. Renowned children’s cooking and nutrition expert Annabel Karmel shares more than 120 healthy, creative recipe ideas as well as time-saving hints and tips that will help you make a complete and nutritious lunch without increasing the chaos of your morning routine.

Lunch Boxes and Snacks is packed with mouthwatering recipes that can boost your child’s brainpower, increase energy, and strengthen the immune system. You’ll find a wide range of delicious and easy lunch ideas, from Oriental Turkey Wraps, Individual Focaccia Pizzas, and Chicken Superfood Salad to Trail Mix Bars and Fruit on a Stick, that guarantee that your child will be the envy of the cafeteria.

In Lunch Boxes and Snacks you will find:

  • Inspirations for hot meals that can be packed in a thermos for winter days
  • Quick recipes that can be prepared in advance and kept in the fridge or freezer
  • Tips to get your child involved in the lunch-making process
  • Helpful hints on packing your child’s lunch box so that food stays safe to eat

With Annabel’s help, even the busiest parents can easily pack a healthy and tasty lunch that their child will look forward to eating.

List Price: $ 16.00

Price: $ 3.48