The Sprouted Kitchen: A Tastier Take on Whole Foods [A Cookbook]Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. |
Contents
asian tofu tacos with hoisin slaw | 93 |
beer bean and cotijastuffed poblanos | 94 |
roasted tomato soup | 97 |
smoky red lentil soup | 98 |
edamame dumplings | 101 |
moroccan stuffed squash | 103 |
roasted cauliflower capellini | 104 |
mushroom and brown rice veggie burgers | 107 |
beach day tuna salad | 142 |
honey almond butter | 145 |
toasty nuts | 146 |
sesame date yogurt cups | 149 |
strawberry and leek quesadilla | 150 |
lowyolk egg salad | 153 |
granola protein bars | 154 |
coconut loaf | 156 |
creamy millet with roasted portobellos | 109 |
lentil meatballs with lemon pesto | 110 |
buckwheat harvest tart | 112 |
grilled flatbreads with pear arugula and goat cheese | 115 |
roasted wild cod with meyer lemon and caper relish | 117 |
soba bowls with teapoached salmon | 120 |
walnutcrusted salmon with edamame mash | 122 |
green herb shrimp with summer squash couscous | 124 |
seared scallops on black quinoa with pomegranate gastrique | 127 |
chipotle and apple turkey burgers | 129 |
greek grilled chicken with tzatziki | 132 |
SNACKS TO SHARE | 135 |
quinoa collard wraps with misocarrot spread | 137 |
lemon and herb hummus | 138 |
crunchy curried chickpeas | 141 |
zucchini bread bites | 158 |
nut and seed crackers | 160 |
nori popcorn | 161 |
greens smoothie | 162 |
THE HAPPY HOUR | 165 |
white sangria | 167 |
black cherry refresher | 168 |
grapefruit margarita | 171 |
cucumber crush | 172 |
baked artichoke | 173 |
polenta squares with raw corn and blueberry relish | 174 |
grilled zucchini roll | 177 |
tempeh balls | 178 |
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The Sprouted Kitchen: A Tastier Take on Whole Foods [A Cookbook] Sara Forte No preview available - 2012 |