The carrot family: some basic kitchen vegetables and a passel of herbs
The mint family: square stems and fragrant leaves
The sunflower family: some rough stuff from out of doors
The knotweed family: three strong personalities
The cabbage family: the sometimes difficult crucifers
The nightshade family: the sun lovers
The goosefoot and amaranth families: edible weeds, leaves and seeds
The (former) lily family: onions and asparagus
The cucurbit family: the sensual squashes, melons, and gourds
The grass family: grains and cereals
The legume family: peas and beans
The morning glory family: the sweet potato.
Introduction : a few notes about ingredients - Chapter one : the carrot family : some basic kitchen vegetables and a passel of herbs (Umbelliferae or Apiaceae) - Chilled spicy carrot soup with yogurt sauce - Carrot soup with tangled collard greens in coconut butter and dukkah - Ivory carrot soup with a fine dice of orange carrots - Carrot almond cake with ricotta cream - Yellow carrots with coconut butter and lime - Winter carrots with caraway seeds, garlic and parsley - Salsa verde with Chinese celery - Celery leaf and vegetable potage - Celery salad with spring's first herbs and mâche - Meyer lemon and shallot vinaigrette - Celery salad with pears, endive, blue cheese, and walnuts - Celery root soup with walnut-celery "salad" - Celery root and hash brown cake - Celery root mash flecked with celery leaves - Fennel stock - Braised fennel wedges with saffron and tomato - Shaved fennel salad with celery and finely diced egg - Fennel tea - Parsnip and carrot puree - Parsnip-cardamom custard - Roasted parsnips with horseradish cream - Rhubarb with angelica leaves - Anise shortbreads with orange flower water - Caraway seed cake - Chervil-chive butter-Cilantro salsa with basil and mint - Dukkah (Toasted nuts and seeds with cumin) - Dill-flecked yogurt sauce - Parsley sauce - Braised parsley root.
Chapter two : the mint family : square stems and fragrant leaves (Labiatae or Lamiaceae) - Anise hyssop tea - Lemon basil-mint lemonade - Basil puree - Thick marjoram sauce with capers and green olives - Orange and rosemary compote - Butter seasoned with rosemary, sage, and juniper - Sage tea - Sage and fennel tea with fresh mint - Sage bread crumbs - Chia water - Ground chia for cereals - Lemon thyme tea - Lavender syrup - white nectarines in lavender syrup - White nectarines in lavender syrup.
Chapter three: the sunflower family : some rough stuff from out of doors (Compositae or Asteraceae) - Sunchoke bisque with pumpkin seed oil and sunflower sprouts - Sautéed Jerusalem artichokes with rosemary and smoked salt - Braised Jerusalem artichokes with mushrooms and tarragon - Creamy cardoon soup with thyme
Cardoon risotto - Cardoon risotto cakes from leftover risotto - Steamed whole artichokes - A crispy artichoke sauté - Roasted artichokes - Griddled or grilled artichoke wedges - Braised baby artichokes with tarragon mayonnaise - Artichokes with walnut tarator sauce - Fall artichokes, potatoes and garlic baked in clay - A cheerful winter salad of red endive, avocado, arugula, and broccoli sprouts - Shredded radicchio with walnut vinaigrette, hard-cooked egg, and toasted bread crumbs - Walnut-shallot vinaigrette - Radicchio, escarole, and red mustard with golden beets and avocado - Griddled endive - Braised Endive with gorgonzola - Treviso radicchio gratin - Escarole and butter lettuce salad with hazelnuts and persimmons - Sunflower and frisée salad - Bitter greens with walnut oil and mustard vinaigrette - Escarole, green garlic, and artichoke stem tart in yeasted crust - Limestone lettuce salad with creamy herb dressing - Romaine salad with avocado-sesame and shiso (perilla) vinaigrette - Chiffonade of butter lettuce with parsley and green zebra tomatoes - Butter or loose-leaf lettuce salad with tomato - Salsify, Jerusalem artichoke, and burdock soup with truffle salt - Sauteed salsify with hazelnuts - Tarragon mayonnaise with orange zest - Egg salad with tarragon, parsley, and chives.
Chapter four : the knotweed family : three strong personalities (Polygeonaceae) - Sorrel sauce with yogurt - Sorrel sauce with watercress, parsley, and chives -Creamy sorrel sauce - Red rhubarb-berry ice cream - Rhubarb, apple, and berry pandowdy - Rhubarb-raspberry compote - Yeasted buckwheat waffles - Buckwheat noodles with kale and sesame salad - Buckwheat-five spice free-form apple tart - Multicolored carrot salad with rau ram, mint, and Thai basil.
Chapter five : the cabbage family : the sometimes of difficult crucifers (Brassicaceae or Cruciferae) - Braised summer cabbage - Wilted red cabbage with mint and goat feta - Braised cabbage with chewy fried potatoes, feta, and dill - Savoy cabbage on toast - Cabbage panade - Collard greens soup with sweet potatoes and crumbled coconut butter -Tangled collard greens with sesame - Long-cooked collards with chiltepins, spices, and coconut butter - Sautéed mustard greens with garlic and peanuts - Elissa's mustard green dumplings with sweet and spicy dipping sauce - Mustard butter with lemon zest and shallot - Mustard-caper vinaigrette - Mustard cream vinaigrette - Kale with smoked salt and goat cheese - Kale and potato mash with romesco sauce - Smoky kale and potato cakes - Shredded purple kale, sung gold tomatoes, feta, and mint - Tuscan kale with anchovy-garlic dressing - Kale salad with slivered Brussel sprouts and sesame dressing - Kale pesto with dried mushrooms and rosemary - Roasted Brussels sprouts with mustard cream vinaigrette - Brussels sprouts with caraway seeds and mustard - Slivered Brussels sprouts roasted with shallots - Cauliflower salad with goat Havarti, caraway, and mustard-caper vinaigrette - Cauliflower soup with coconut, turmeric, and lime - Cauliflower with saffron, pepper flakes, plenty of parsley, and pasta - Broccoli and green zebra tomato salad - Steamed broccoli with mustard butter, pine nuts, and roasted pepper - Broccoli romanseco with black rice and green herb sauce - Broccoli bites with curried mayonnaise - Thinly sliced scarlet salad turnips with sea salt and black sesame seeds - Golden turnip soup with gorgonzola toasts - Gorgonzola butter - Turnips with white miso butter - Pickled scarlet turnips and carrots - Sautéed broccoli rabe with garlic - Rutabaga and apple bisque - Roasted rutabaga batons with caraway and smoked paprika - Winter stew of braised rutabagas with carrots, potatoes, and parsley sauce - Finely shaved radish, turnip, and carrot salad with hard cheese and spicy greens - Spring garden hodgepodge of radishes, leeks, and peas depending...
Radish top soup with lemon and yogurt - Kohlrabi rounds with lemon and chives - Kohlrabi slaw with creamy herb and avocado dressing - Horseradish cream - Cress-flavored cream cheese with nasturtium petals - Watercress sauce with thick yogurt - Wilted arugula and seared mushroom salad with manchego cheese.
Chapter six : the nightshade family : the sun lovers (Solanaceae) - Potato soup : one and many - Fingerling potatoes browned in sage- and rosemary- infused ghee - First-of-the-season fingerling potatoes with fines herbs - Yellow-fleshed potatoes with sorrel sauce - Potato cakes with red chile molido - Red chile paste - Grilled pepper relish - McFarlin's pepper sauce - Romesco sauce - Pimientos stuffed with herb-laced cheese - Chilled avocado soup with poblano chile and pepitas - Sauteed shishito peppers : summer's best new bite - Smoky roasted pepper salad with tomatoes and lemon - Halloumi with seared red peppers, olives, and capers - Jimmy Nardello frying peppers with onion - Griddles eggplant rounds - Eggplant tartines - Spheres of eggplant with a crispy coat-Small plate of grilled eggplant with tahini-yogurt sauce and pomegranate molasses - Slender eggplant with miso sauce 00 Roasted eggplant salad with tomatoes and capers - Eggplant gratin in parmesan custard - Eggplant, tomato, and zucchini gratin - Tomato and cilantro soup with black quinoa - Tomato and celery salad with cumin, cilantro, and avocado - Beefsteak tomatoes baked with feta cheese and marjoram - Nutty-seedy whole wheat toast with ricotta and tomatoes - Comforting tomatoes in cream with bread crumbs and smoked salt - Fried green tomato frittata - Damaged goods gratin of tomatoes, eggplant, and chard - A fresh tomato relish - Salt-roasted tomatoes - Simplest summer tomato sauce.
Chapter seven : the goosefoot and amaranth families : edible weeds, leaves, and seeds (Amaranthaceae and Chenopodiacene) - open-faced sandwich of spinach, caramelized onions, and roasted peppers - Spinach crowns with sesame-miso sauce - Supper spinach - Rice with spinach, lemon, feta, and pistachios - Quelites with onion and chile - Quelites, mushrooms, and tortilla budin - Steamed beets - Steamed, then roasted or panfried beets - A fine dice of Chioggia beets and red endive with Meyer lemon and shallot vinaigrette - Grated raw beet salad with star anise - Chilled beet soup with purslane salad and sorrel sauce with yogurt - Seared beets with walnuts over wilted kale with micro greens - Sauteed rainbow chard with the stems - Chard stems with sesame-yogurt sauce and black sesame seeds - Chard soup with cumin, cilantro, and lime - Chard, ricotta, and saffron cakes - Basic quinoa - Cucumber soup with yogurt and red quinoa
Black quinoa salad with lemon, avocado, and pistachios - summer quinoa cakes with beet greens and beet salad - Soft corn tacos with string cheese and epazote.
Chapter eight : the (former) lily family : onions and asparagus (Liliaceae) - Caramelized sweet onions - Pan-griddled red onions - Sweet-and-sour cipollini, small red onions, and shallots with raisins - Torpedo onion and sweet petter tian - Pearl onions braised in cider with apples, rosemary, and juniper - Mushrooms stuffed with caramelized onions and blue cheese - A fragrant onion tart - Grilled onions with cinnamon butter - Young leeks with oranges and pistachios - Leek and fennel soup with garlic scapes and chives - Braised leeks with lovage and lemon - Chive and saffron crepes - Ramped up spinach soup with lovage and sorrel - Supper eggs with ramps - Braised ramps and asparagus - Mortar and pestle garlic - Garlic scape and walnut pesto - Mashed potatoes with black garlic, ghee, and shallots - Asparagus with salsa verde and scarlet onions - Roasted asparagus with chopped egg, torn bread, and red wine vinegar - Griddled asparagus with tarragon butter
- Asparagus and leek flan - Asparagus and fava bean salad.
Chapter nine : the cucurbit family : the sensual squashes, melons, and gourds (Cucurbitaceae) - Roasted Squash seeds - Winter squash soup with red chile and mint - Butternut squash soup with coconut milk, miso, and lime - Winter squash puree with tahini, green onions, and black sesame seeds - Roasted winter squash with parsley, sage, and rosemary - Winter squash wedges or rounds with gorgonzola butter and crushed walnuts - Zucchini logs stewed in olive oil with onions and chard - Sautéed zucchini with mint, basil, and pine nuts - Griddled scallop squash - Summer squash tartines with rosemary and lemon -Ann's squash blossom frittata - Roasted Delicata squash half rounds with dukkah and tahini-yogurt sauce - Roasted spaghetti squash with winter tomato sauce - Melon and cucumber salad with black pepper and mint - Cucumber-lovage sandwich with sweet onion - Lazy cucumber and onion pickle.
Chapter ten : the grass family : grains and cereals (Poaceae, formerly Gramineae) - Simmered spelt and other large grains - Grain, herb, and buttermilk soup for hot, hot days -Farro and white bean soup with savoy cabbage - Frikeh with cucumbers, lovage, and yogurt - Oat groats - Breakfast oat pudding with raisins, honey, and toasted almonds - Chewy oat and maple pancakes - Quick bread of rye, emmer, and corn - Rye-honey cake with five-spice powder and dates - Toasted millet "polenta" - Golden millet cakes - Millet cakes with tomato sauce - Soft millet for breakfast or supper -Barley tea - Toasted barley and burdock with dried trumpet mushrooms - Creamy barley soup with mushrooms and leeks - Corn off and on the cob - Corn simmered in coconut milk with Thai basil - Corn cookies with almonds and raisins - Buttermilk skillet corn bread with heirloom flint cornmeal - Brown rice with burdock, black sesame, and toasted fennel seeds - Black rice - Black rice with coconut milk and Egyptian onions - Collard leaf rolls with black rice in a vegetable-coconut broth - Black rice with wilted red cabbage, yellow peppers, and aniseeds - Pea, dill, and rice salad with lemon zest - Native wild rice - Native wild rice with celery root and celery leaves - Savory wild rice crepe-cakes.
Chapter eleven : the legume family : peas and beans (Leguminosae or Fabaceae) - Pea, leek, and sorrel soup, hot or chilled - Peas in butter lettuce - Snow peas with sesame oil, tarragon, and toasted sesame seeds - Peas with baked ricotta and bread crumbs -Fava, or yellow split pea spread - Green pea fritters with herb-laced crème fraiche - Shelling pea, corn, and squash ragout - Black-eyed peas on rice with tahini-yogurt sauce and smoked salt -Roasted green peanuts in the shell - Peanut and sweet potato soup - Peanut sauce made with whole peanuts - Peanut butter cookies studded with salted roasted peanuts - Golden beets with fava beans and mint - Fava bean hummus with cumin - Lentils - Pardina lentils with smoked salt - Lentils with garlicky walnuts, parsley, and cream - Red lentil soup with amaranth greens - Beluga lentil salad with cucumbers, purslane and green coriander buds - Red lentil and coconut soup with black rice, turmeric, and greens - Green lentil soup with plenty of leaves, herbs, and spices - Soy-braised tofu with five-spice powder - Panfried tempeh with trimmings - Salad dressing with Shiro miso and sesame - White bean and fennel salad -Pot beans with epazote and corn tortillas - Rio zape beans with salt-roasted tomatoes - Tepary bean puree with toasted cumin and Mexican oregano - Tepary bean gratin - Blue lake beans with shallots, pistachios, and marjoram - Sultan's green or golden crescent beans with basil puree -Rattlesnake beans or haricots verts with sun gold tomatoes, shallots, and olives - Chickpea and tomato soup with garlic rubbed bread and beet greens - Crushed chickpeas with sage - Crispy chickpea triangles - Chickpea fries with smoked paprika mayonnaise - Hummus.
Chapter twelve : the morning glory family : the sweet potato (Convolvulaceae) - Sweet potatoes with white miso ginger sauce -Asian sweet potatoes with coconut butter - Japanese sweet potato soup with rosemary and thyme - Sweet potato flan with maple yogurt and caramel pecans.
