Lucid Food_ Cooking for an Eco-Conscious Life - Louisa Shafia [75]
Watermelon, Apple, and Lime Shake
Limonene
Locavores
Lunches, packing
M
Mackerel, Marinated, with Dill and Horseradish Cream
Mangoes
Mango and Habanero Salsa Cruda
Pickled Mango and Habanero Relish
Maple sugar crystals
Maple syrup
Marinated Mackerel with Dill and Horseradish Cream
Marmalade, Citrus
Matzoh Brei with Caramelized Apples
Meat
buying locally
grass-fed
making informed choices about, fm2.1, 2.1
pastured-raised
Mediterranean Shepherd’s Pie
Miso
Miso-Glazed Striped Bass with Shiso Cucumber Salad
Seven-Vegetable Miso Soup
Mixed Pickled Vegetables
Mushrooms
Crispy Yuba Rolls with Lime-Mustard Dipping Sauce
foraging for
Grilled Maitake Mushrooms
Inarizushi (Stuffed Tofu Pockets)
Orecchiette with Morel Mushrooms and Garlic Ramps
Pan-Roasted Portobello Mushrooms with Mashed Parsnips
Roasted Fennel Stuffed with White Beans and Chestnuts
Seven-Vegetable Miso Soup
Warming Asian Rutabaga Soup
Watercress with Roasted Enoki Mushrooms and Peas
Mussels
Grilled Mussels with Simmered Tomatoes over Couscous
sustainability and
N, O
Native plants
Noodles. See Pasta and noodles
Nori, Toasted, Kale Salad with Avocado, Almonds, and
Nuts. See also individual nuts
Amaranth Porridge with Fruit and Nuts
The Best Granola Ever
Nutty Banana Shake
Oats
The Best Granola Ever
Blueberry Cobbler with Oat Scone Topping
Pear Kanten with Pecan Crunch
Olive oil
Olive Pesto, Green, Eggs and New Potatoes with
Oranges
Buckwheat and Orange Zest Gingersnaps
Green Smoothie
Oven-Roasted Dungeness Crab with Fennel and Orange
supreming
Orecchiette with Morel Mushrooms and Garlic Ramps
Organic foods, fm2.1, fm2.2, fm2.3
Oven-Roasted Dungeness Crab with Fennel and Orange
P
Pan-Roasted Portobello Mushrooms with Mashed Parsnips
Paper towels
Parsnips, Mashed, Pan-Roasted Portobello Mushrooms with
Pasta and noodles
Almond Tofu with Snap Peas and Soba Noodles
Ash-e-reshteh (Persian New Year’s Soup with Beans, Noodles, and Herbs)
Orecchiette with Morel Mushrooms and Garlic Ramps
soaking
Pastured-raised meat and poultry
Pears
Fall Fruit Focaccia
Pear Kanten with Pecan Crunch
Peas
Almond Tofu with Snap Peas and Soba Noodles
Lamb’s Quarters and Pea Shoots Soup
Watercress with Roasted Enoki Mushrooms and Peas
Pecans
The Best Granola Ever
Pear Kanten with Pecan Crunch
Persian Stuffed Dumpling Squash with Rose Petals
Persimmons
Roasted Beets with Persimmons over Market Greens
varieties of
Pickles
Mixed Pickled Vegetables
Pickled Cauliflower
Pickled Mango and Habanero Relish
Picnics
Pistachios
The Best Granola Ever
Rhubarb and Pistachios over Thick Yogurt
Roasted Beets with Persimmons over Market Greens
Pizza
Grilled Pizza
toppings for
Plastic
bottles, fm2.1, 4.1
food storage containers
Plates
Poached Quince in Orange Blossom Water
Polenta and Charred Eggplant Torta
Pollination
Pomegranates
Apple Pomegranate Sangria
Cucumber and Pomegranate Salad
Fesenjan (Chicken in Pomegranate Walnut Sauce)
Porridge, Amaranth, with Fruit and Nuts
Potatoes
Buckwheat Crepes with Mashed Potatoes and Jack Cheese
Eggs and New Potatoes with Green Olive Pesto
Indian Spiced Scrambled Eggs
Lamb’s Quarters and Pea Shoots Soup
Pan-Roasted Portobello Mushrooms with Mashed Parsnips
Tortilla Española
Watercress Mashed Potatoes
Potlucks
Pressure cookers
Processed foods, effects of
Prune Purée, Bittersweet Chocolate Cake with Hazelnuts and
Pudding, Carob
Puntarelles with Anchovy Dressing
Q, R
Quince, Poached, in Orange Blossom Water
Recycling
Red Cabbage, Apple, and Dulse Salad
Red Lentil and Spinach Soup
Relish, Pickled Mango and Habanero
Restaurants
alternatives to
bringing silverware to
leftovers at
Rhubarb
Rhubarb and Pistachios over Thick Yogurt
Rhubarb Spritzer
Rice
brown vs. white
Congee with Vegetables and Fresh Herbs
Fesenjan (Chicken in Pomegranate Walnut Sauce)
Green Rice
Inarizushi (Stuffed Tofu Pockets)
Lemony Gold Beet Barley Risotto
Persian Stuffed Dumpling Squash with Rose Petals
soaking
syrup, brown
Risotto,