Ancient Grains for Modern Meals - Maria Speck [133]
Spaghetti with Radicchio, Caramelized Shallots, and Bacon
Wild Rice Frittata with Mushrooms and Crisped Prosciutto
Mussels, Mediterranean, with Farro and White Wine
N
Nuts, toasting. See also individual nuts
O
Oats, itr.1, 1.1
Acorn Squash Soup with Spicy Yogurt Topping
Brie Cakes with Sun-Dried Tomatoes
Buckwheat-Feta Burgers with Tangy Parsley Sauce
Chewy Almond Butter Bars
Citrus Oatmeal with Apricots and Golden Raisins
cooking, itr.1, itr.2
Dark Chocolate Muesli with Hazelnuts
Honey-Nut Granola with Olive Oil
Oat Pilaf with Chicken Livers, Marsala, and Sage
shopping for
Warm Muesli with Figs, Pistachios, and Anise
Warm Oat Berries with Walnuts and Gorgonzola
Olive oil
Easy Whole Wheat and Olive Oil Tart Shell
Lemon-Scented Olive Oil Cake with Plumped Figs
Minted Olive Oil Butter
Oil-Packed Sun-Dried Tomatoes with Herbs
Rosemary Oil
Olives
Crispy Brown Rice Cakes with Green Olives, Pecorino, and Sage
Greek Millet Saganaki with Shrimp and Ouzo
Olive Bread with Bacon and Thyme
Raw Tomato Sauce
Rustic Linguine with Summer Herbs and Olives
Sardine Tart with Sweet Bell Peppers and Currants
Spicy Spaghetti with Caramelized Onions, Anchovies, and Tuna
Warm Oat Berries with Walnuts and Gorgonzola
Warm Pasta Salad with Spinach and Fresh Mint
Onions
Caramelized Onion Quiche with Lavender and Crisped Prosciutto
Spicy Spaghetti with Caramelized Onions, Anchovies, and Tuna
Oranges
Date-Apricot Muffins with Anise
Greek Walnut-Barley Cake
Orange and Lemon Couscous
Orange Polentina with Honey-Mascarpone Topping
Orange-Rosemary Cookies with Olive Oil
Orange-Scented Scones with Dark Chocolate
Roast Chicken with Orange, Lavender, and Thyme
Saffron Waffles with Orange Cream
Walnut Spice Breakfast Cake
zesting, itr.1, 1.1
Ouzo, 3.1, 7.1
Fish and Fennel Stew with Ouzo over Couscous
Greek Millet Saganaki with Shrimp and Ouzo
Ovens, preheating
P
Pancakes, Cornmeal, with Warm Cherry Sauce
Parfait, Pomegranate Yogurt, with a Kick
Parmesan cheese
Artichoke-Rosemary Tart with Polenta Crust
Parmesan Polenta with Rosemary Oil Drizzle
Rustic Fall Polenta with Fontina and Sun-Dried Tomatoes
Spaghetti with Radicchio, Caramelized Shallots, and Bacon
Spaghetti with Roasted Chestnuts, Hazelnuts, and Sage
Wild Rice Frittata with Mushrooms and Crisped Prosciutto
Parsley Sauce, Tangy
Pasta
Conchiglie with Lamb and Minted Yogurt
Creamy Rotelle with Basil Yogurt and Mozzarella
Farmers’ Market Pasta with Heirloom Tomatoes, Rosemary, and Basil
Fettuccine with Salmon, Tomatoes, and Golden Raisins
history of
Homemade Spelt Fettuccine
making
Rustic Linguine with Summer Herbs and Olives
salting water for
Spaghetti with Radicchio, Caramelized Shallots, and Bacon
Spaghetti with Roasted Chestnuts, Hazelnuts, and Sage
Spicy Spaghetti with Caramelized Onions, Anchovies, and Tuna
Warm Pasta Salad with Spinach and Fresh Mint
Peach-Almond Clafouti
Peas
Saffron Risotto with White-Wine Clams and Peas
Spring Pilaf with Artichokes and Green Peas
Pecorino, Crispy Brown Rice Cakes with Green Olives, Sage, and
Pesto, Speedy Chickpea Couscous with
Pilafs
Oat Pilaf with Chicken Livers, Marsala, and Sage
Spring Pilaf with Artichokes and Green Peas
Tomato-Infused Bulgur Pilaf with Fresh Basil
Pine nuts
Brie Cakes with Sun-Dried Tomatoes
Conchiglie with Lamb and Minted Yogurt
Pine Nut Bread with Fennel and Sun-Dried Tomatoes
toasting
Zucchini-Dill Bites with Pine Nuts
Pistachios
Date-Apricot Muffins with Anise
toasting
Warm Muesli with Figs, Pistachios, and Anise
Pizzas
Spelt Crust Pizza with Fennel, Prosciutto, and Apples
tools for
Polenta
Artichoke-Rosemary Tart with Polenta Crust
cooking, itr.1, 2.1
Orange Polentina with Honey-Mascarpone Topping
Parmesan Polenta with Rosemary Oil Drizzle
Rustic Fall Polenta with Fontina and Sun-Dried Tomatoes
shopping for
Pomegranates
Kamut Salad with Carrots and Pomegranate
Pomegranate Yogurt Parfait with a Kick
seeding
Portion sizes
Prosciutto
Barley-Lentil Stew with Mushrooms, Crisped Prosciutto, and Dill