Peach Ice Cream Supreme

Peach Ice Cream Supreme

Ingredients:
orange-pineapple-
banana juice. Just a half-cup of that juice in a container of ice cream showcases the
essential tropical nature of the peach. It makes the ice cream complex and interesting
without taking the spotlight off the main attraction: ultimately ripe peaches. If I could
make only one dessert all summer, this would be it. I also freeze bags of ice cream
base to brighten my winter.
Active time: 20 minutes, plus about 40 minutes of occasional
attention
Total time: about 1 hour
Makes 8 servings, ½ cup each
3 tablespoons lemon juice (juice from 1½ lemons)
2¼ cups peach pulp and juice (450 grams)
½ cup orange-pineapple-banana juice,
optional, but it makes it “supreme”
1¾ cups sugar (350 grams)
pinch of salt
½ teaspoon vanilla
¼ teaspoon almond extract
2½ cups whole milk
1. Do what it takes to get your ice cream maker ready. I put my Donvier cylinder
into the freezer at least 24 hours in advance.
2. Put lemon juice in blender or a food processor fitted with the cutting blade (see
Notes). Peel peaches, pit, and cut into biggish chunks (see for how to peel
peaches). Add enough peaches to the blender to make about 2½ cups peach puree
when blended with lemon juice.
3. Top off peach puree with orange-pineapple-banana juice, if using, so puree totals
3 cups. Otherwise, add enough peaches to reach 3 cups.
4. Add sugar and then blend to mix. At this point, you can freeze ice cream base for
use later.
5. Stir in the vanilla and almond extracts plus as much of the milk as your blender
will hold. Put mixture into ice cream maker and stir in any remaining milk. Follow the
directions for your freezer to make the ice cream. For the Donvier, I stir it every
minute or so for about 20 minutes and then put it into the freezer to finish hardening for
about an hour.
6. Serve within 2 or 3 hours. To keep longer, freeze as individual servings in
freezer-safe containers and thaw for 20 minutes or so before eating. It may keep longer
than two weeks, but I don’t know!
Notes
Use very ripe peaches, preferably ice cream peaches from the farmers’ market ().
A blender with measurement markings is the perfect tool for this recipe. If you are
using a food processor instead, process peaches until smooth and measure until you
get about 2½ cups of pureed peaches and lemon juice.
If you don’t have pineapple-orange-banana juice, just use an extra half-cup of
peaches. The ice cream will still be wonderful.
If you don’t have almond extract, use an extra ¼ teaspoon of vanilla.
Feel-Good Peach Cobbler
I created this recipe after running the numbers on my usual cobbler recipe. The new
recipe is considerably lighter and more thrifty, using nearly two-thirds less sugar and
80 percent less butter than the original. It also replaces an egg with yogurt. This
cobbler even uses more fruit!
Cutting the biscuit topping into star shapes makes it pretty enough for a special meal
while making it easy to serve. Feel-Good Peach Cobbler can sweeten a brunch buffet
or star as the finale for Sunday dinner. You’ll have enough topping left to make 4
biscuits for breakfast.
Active time: 30 minutes
Total time: 1 hour and 5 minutes
Makes 12 servings, 1 biscuit each plus the fruit under and around it
butter or shortening for pan
9 cups peeled, chopped peaches, about 15 peaches (1550 g)
1 cup sugar (200 grams)
2 tablespoons cornstarch (20 g)
1 teaspoon vanilla
Biscuit topping
2 cups all-purpose flour (240 grams), plus more for kneading
2 tablespoons sugar
1 tablespoon baking powder
4 tablespoons cold butter (½ stick)
¾ cup plain yogurt (6 ounces or 170 grams)
1. Prepare the fruit base. Preheat oven to 400°F. Butter or grease a 13 x 9 x 2-
inch baking pan. Peel and chop peaches into half-inch pieces, putting them in the pan
as you go (see for how to peel peaches).
2. Stir 1 cup sugar and corn starch in a small bowl to blend. Sprinkle sugar mixture
and vanilla over fruit. Mix by lifting fruit gently with a large spoon. Cover and bake
for 20 minutes until fruit releases its juices.
3. Prepare the biscuit topping. Put flour, 1 tablespoon sugar, and baking powder in
food processor with cutting blade attachment. Pulse 2 or 3 times to combine
ingredients. Cut butter into 4 pieces and put in processor. Pulse until flour mixture
looks like coarse sand, about 8 to 10 pulses. Add yogurt and process until dough forms
a ball, about 10 seconds. Do not over-process or else topping will be tough.
4. Flour a clean countertop or cutting board. Put dough on floured surface, sprinkle
with flour, and gently pat out until about 1 inch thick. Cut dough into 12 biscuits about
2 inches wide using a cookie cutter or an upside-down glass. If dough sticks, flour
edge of cutter. After cutting the first set of shapes, gently gather up dough scraps and
pat out again. Cut remaining shapes. If you still have extra dough, see Notes below.
5. Top and bake. When fruit is hot and juicy, remove pan from oven. Stir fruit.
Arrange biscuits on top of fruit. Brush biscuits with water just until moist and then
sprinkle with remaining tablespoon of sugar. Bake for about 35 minutes until biscuits
are golden brown and fruit bubbles in center of the pan.
6. Serve hot or at room temperature. Keeps at room temperature for about 2 hours.
Cover and refrigerate any extra.
The fruit base keeps the biscuit topping moist, so this dessert keeps well for 2 or 3
days. Reheat servings a few at time in the microwave if desired.
Notes
Have extra dough? My star-shaped cookie cutter leaves me with enough extra dough to
make 4 biscuits for breakfast the next day. Just gently pat the last set of dough scraps
into a circle. Cut cross-wise into 4 pieces. Put on a small, ungreased pan and bake
with cobbler for about 15 minutes. You can also refrigerate dough and bake the next
day. Baked biscuits are best right out of the oven, but they will keep for up to a day in
a sealed container at room temperature.
The secret to a light biscuit topping is keeping the dough cold and handling it as
little as possible. Use cold butter and yogurt. Run the food processor just enough to get
the job done, otherwise it will heat up the dough. I’ve tried using various amounts of
white whole wheat flour, but even a half-cup moves the topping from a delicious
dessert to a tough and wheaty health food.
Baked Pears with Cinnamon Yogurt Sauce
I make this company-worthy dessert when teaching my 20 Minutes a Day class to
foodies. It’s full of sophisticated contrasts and looks gorgeous. Bake pears to get the
right texture; microwaving won’t make the pears silky.
Active time: 10 minutes
Total time: 55 minutes
Makes 4 generous servings
4 small pears
2 tablespoons packed brown sugar
½ cup water
1 tablespoon lemon juice
¼ teaspoon cinnamon
½ cup Cinnamon Yogurt Sauce ()
1. Preheat oven to 350°F. Rinse pears, cut in half lengthwise, and scoop out core.
Put cut-side down in a 9 x 13-inch baking dish.
2. Mix remaining ingredients except sauce and pour over pears. Cover and bake for
45 minutes until pears are fork tender.
3. To serve, put 2 pear halves on a small plate and top each with a spoonful of
sauce. They are best warm but good cold. Refrigerate any extra.
Chocolate Pumpkin Snack Cake
This recipe takes me back to a cake-mix fad while I was growing up: snack cakes. The
idea was that Mom whipped up unfrosted cakes for the kids to eat after school.
Because it’s not frosted, you can tuck a piece of Chocolate Pumpkin Snack Cake into a
lunch box or picnic basket.
Unlike a mix, this healthy recipe uses whole wheat flour and pumpkin puree made
from a Halloween pumpkin. The result is light and tender, with a good cocoa flavor
and just a faint hint of spiciness from the pumpkin.
Active time: 15 minutes
Total time: about an hour
Makes 8 servings
1 cup white whole wheat flour (120 grams)
cup cocoa (30 grams)
½ teaspoon salt
½ teaspoon baking soda
8 tablespoons butter, room temperature (1 stick)
butter or shortening for pan
1 cup sugar (200 grams)
2 eggs
⅔ cup pumpkin puree () or canned plain pumpkin (140
grams)
1. Preheat oven to 350°F. Whisk dry ingredients in a small bowl to blend.
2. Put butter and sugar in a mixing bowl and then cream together on medium speed
for about 1 minute. Use butter wrapper to butter or grease an 8 x 8-inch pan. Add eggs
to butter mixture and beat until light in color. Mix in pumpkin and then mix in dry
ingredients.
3. Spread batter in pan. Bake for 45 to 50 minutes, until a tester inserted into cake’s
center comes out clean.
4. Let cool for at least 10 minutes. Store any extra covered at room temperature or
wrapped well and frozen.
Note
Pumpkins grown to be jack-o’-lanterns are not grown for taste, so often the puree from
them is mild and somewhat watery. But pumpkin puree works fine in this snack cake,
creating a tender texture and adding nutrition without overwhelming the cocoa.
Chocolate Upside-Down Cake
Sometimes I’ve just got to have chocolate. This quick, one-bowl cake satisfies that
craving and puts a smile on my face with its magic frosting. While the cake bakes, a
gooey hot layer of chocolate forms on the bottom of the pan. As you serve each piece,
make sure to scrape the bottom of the pan and then flip the piece onto the plate. Voilà!
You’ll have a tender cake that seems to have frosted itself.
Active time: 15 minutes
Total time: 45 minutes
Makes 8 servings
1 cup white whole wheat or all-purpose flour (120 grams)
¾ cup sugar (150 grams)
3 tablespoons cocoa (15 grams)
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons butter
½ cup milk
1 teaspoon vanilla
¾ cup hot water
¾ cup brown sugar (160 grams)
1. Preheat oven to 350°F. Grease or butter a 7 x 11 x 2-inch baking pan.
2. Whisk flour, white sugar, 2 tablespoons cocoa, baking powder, and salt in a
medium bowl to blend.
3. Melt butter in microwave or on stove. Add butter, milk, and vanilla to flour
mixture. Stir briefly, just until combined and smooth. Pour batter into pan.
4. Heat water in microwave or on stove until hot to the touch but not boiling, the
same temperature as hot tap water. Meanwhile, put brown sugar and remaining
tablespoon of cocoa in batter bowl. When water is hot, add it to bowl and stir. Pour
this mixture into pan over batter. Do not stir.
5. Bake for 30 minutes and then remove from oven and let firm up for about 5
minutes. Cut into servings and then slide a spatula under each piece and flip onto the
serving plate. Cover any extra after it has cooled. It will keep at room temperature for
about 3 days. To serve cooled cake, flip each piece and microwave just until cake is
just warm and top is gooey again.
Notes
Add a scoop of ice cream to make this cake into a casual company-level dessert. It’s
one of our family holiday traditions to have Chocolate Upside-Down Cake served
with peppermint ice cream in December every year.
The original recipe calls for all-purpose flour. I sometimes use white whole wheat
flour, which produces a slightly denser cake with a faint bready taste. It’s still
delicious and has the nutrition of regular whole wheat flour.
Thanks to my dear mother-in-law, Catherine Watson, for allowing me to share this
recipe and for making it for us all so many times.
Ginger-Glazed Carrot Cake
This one-layer cake, glazed with ginger, also can be made as 12 cupcakes. It’s lighter
and more tropical than the traditional two-layer carrot cake with cream cheese frosting
and travels better in a lunch bag too. Double the recipe to make 2 layers, 24 cupcakes,
or an 11 x 17-inch sheet cake.
Active time: 20 minutes
Total time: about 1 hour
Makes one layer or 12 cupcakes
butter or shortening plus flour for pan
1½ cups shredded carrots, about 2½ carrots (180 grams)
1 cup white whole wheat or all-purpose flour (120 grams)
1 cup sugar (200 grams)
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon baking soda
½ cup corn oil (112 grams)
2 eggs
½ teaspoon vanilla
Glaze
2 teaspoons ginger
2 tablespoons butter
1 tablespoon sugar
1. Preheat oven to 350°F. Butter and flour a 9-inch cake pan or a 12-cup muffin pan.
2. Peel and grate carrots and set aside. Put flour, 1 cup of sugar, cinnamon, salt, and
baking soda in a large bowl and whisk to combine. Stir in oil and then eggs one at a
time. Stir in vanilla and finally carrots.
3. Pour batter into cake pan and bake for 30 minutes or scoop into muffin pan and
bake 25 minutes. Cake is done when top springs back to the touch and a tester stuck
into cake’s center comes out clean. Let cool in the pan on a wire rack for 10 minutes.
4. Make glaze while cake cools. Peel and grate or mince ginger. Put butter, ginger,
and remaining sugar in a small microwave-safe bowl and microwave on medium until
butter is melted and ginger is fragrant, about 1 minute.
5. Remove cake or cupcakes from pan and spread with glaze while cake and glaze
are still warm. Serve at once or cool completely, then refrigerate or freeze.
Note
When I grate carrots by hand, I use the large holes on my grater, which gives the cake
a rougher but still good texture. For special occasions, I use the smaller holes on my
box grater or food processor to make a more delicate cake.
Strawberry Shortcake
My mother-in-law made the best strawberry shortcake I’ve ever had. Crushing the
strawberries releases their juice and fragrance, and the tender cake absorbs the liquid.
It’s a lovely dessert too, one you can be proud to serve on special occasions.
You can make the cake, prepare the strawberry sauce, and whip the cream the day
before, then assemble just before serving.
Active time: 25 minutes
Total time: 25 minutes
Makes 12 servings
1 recipe Hot-Milk cake
2 pounds fresh strawberries, a little less than 3 pints (900 grams)
½ cup sugar or to taste (100 grams)
1 cup whipping cream
1 to 2 tablespoons of sugar
½ teaspoon of vanilla, optional
1. Make cake and then make strawberry sauce. Remove tops and any bad spots from
strawberries. Crush or puree about half in a blender or food processor with the cutting
blade. Slice the rest, reserving 12 slices for garnish, and stir in with crushed
strawberries. Taste and add sugar as needed.
2. Put whipping cream, sugar, and vanilla, if using, into a chilled mixer or food
processor bowl. Beat on high until soft peaks form.
3. Cut cake into 12 pieces. For each serving, cut cake square in half cross-wise. Put
bottom of cake on serving plate or bowl. Top with strawberry sauce. Put top of cake
on strawberry sauce. Add more strawberry sauce and a spoonful of whipped cream.
Garnish with reserved strawberry slice. Refrigerate any extra strawberry sauce or
whipped cream and use within 2 or 3 days.
Notes
I used to whip cream every time I needed it until I found that whipped cream stays
fluffy for days if refrigerated.
Strawberry sauce freezes well. Make a double batch and freeze one to enjoy next
winter.
Thanks to my mother-in-law, Catherine Watson, for making this most delicious
recipe for years and for her permission to share it here.
Hot-Milk Cake
This light cake is essential for Strawberry Shortcake, (), but it is also
delicious with other juicy fruit or just by itself. Kids love to help make it because the
batter changes dramatically as you mix it.
Active time: 10 minutes
Total time: 30 minutes
Makes 12 servings
½ cup milk
1 tablespoon butter
butter or shortening and flour for the pan
2 large eggs
1 cup sugar (200 grams)
1 cup all-purpose flour or white whole wheat flour (120 grams)
1 teaspoon baking powder
⅛ teaspoon salt
1. Preheat oven to 375°F. Heat milk until it begins to steam and then add butter to
hot milk. Butter will melt. (I microwave milk in a Pyrex measuring cup for about a
minute and a half on high.) Grease and flour an 8-inch square pan or a 12-cup muffin
pan.
2. Put eggs in mixing bowl and beat on medium-high until they turn light and thick,
about 1 minute. Add sugar and beat about 2 ½ minutes more. Sift flour, baking
powder, and salt together.
3. Fold sifted ingredients into egg mixture. Fold in hot milk and butter. Work
quickly to keep cake fluffy; adding flour and milk mixtures should take no more than a
minute.
4. Pour into pan. Bake for 20 to 25 minutes. Cake is done when a tester inserted into
center comes out clean. Let cool thoroughly in pan before cutting.
Notes
My mother-in-law’s original recipe calls for all-purpose flour, which I sometimes use
for special occasions. White whole wheat flour produces a slightly denser, slightly
darker cake with more nutrition.
Let this cake show off organic eggs or ones from pastured chickens.
Blueberry Pie
Intense, beautiful, with a flaky exterior and a deep blue, sweet filling, blueberry pie is
a country-music star of a dessert. Blueberries are the easiest fruit to prepare, only
needing a quick rinse and stem check. Even when you make Sneaky-Wheat Butter Pie
Crust, this blueberry pie is fast enough to make on a weeknight. It’s fabulous enough
for a dinner party or family reunion too.
Despite its glamour, this pie is also good for you. It uses white whole wheat flour in
place of all-purpose flour. Blueberries themselves are a super-food, with studies
showing they reverse age-related brain problems.2
For filling only:
Active time: 15 minutes
Total time: 15 minutes
For complete pie, including cooling:
Active time: 30 minutes
Total time: 1 hour and 52 minutes if freezing dough and 2 hours and
12 minutes if refrigerating it
Makes 12 servings
1 recipe Sneaky-Wheat Butter Pie Crust
4 cups blueberries (1 quart or 600 grams)
½ cup sugar (100 grams)
cup white whole wheat or all-purpose flour (40 grams)
½ teaspoon cinnamon
1 tablespoon lemon juice
2 tablespoons butter
1. Make pie crust. While dough chills before being rolled out, pick over and rinse
blueberries, removing stems and shriveled or damaged berries. Put in large bowl.
2. Stir together sugar, flour, and cinnamon in a medium bowl. Drain any water from
the blueberry bowl and then add sugar mixture to berries, stirring to coat.
3. Roll out bottom of pie crust and put in 9-inch pie plate. Add berries and then
sprinkle with lemon juice and dot with pieces of butter. Roll out top crust and cover
pie as directed by the pie crust recipe. Preheat oven to 425°F.
4. Chill pie by freezing for 10 minutes or refrigerating for 30 minutes. When chilled,
cover crust edges of pie with strips of aluminum foil to prevent overbrowning. Bake
for 40 to 47 minutes, removing foil after 30 minutes. Pie is done when crust is golden
brown and berries just begin to bubble through slits in crust.
5. Cool for 15 minutes before serving. Serve warm or at room temperature. Keeps
covered at room temperature for 3 days.
Note
Crust will be flakiest the day the pie is made. Cool thoroughly before covering or else
the crust will become soggy.
Sneaky-Wheat Butter Pie Crust
Fear not making pie crust if you have a food processor and some parchment paper!
Even using only a pastry blender, an empty wine bottle as a rolling pin, and a well-
floured counter top, you can make a very good pie crust in about 15 minutes. The
results taste better than the boxed crusts you’ll find in supermarket coolers and are
miles better than the ones in aluminum pans.
Sneaky-Wheat Butter Pie Crust has all good ingredients, including a healthy dose of
white whole wheat flour. The surprising result is a richer tasting, flakier crust. It’s
another case where the healthier option is more delicious. Use for Blueberry Pie.
Active time: 15 minutes
Total time: 35 minutes to 1 hour and 15 minutes, depending on
whether freezing or refrigerating dough
Makes 2 crusts, enough for 1 double- crust blueberry pie or 2 single-
crust pumpkin pies or quiches
about 6 tablespoons ice water
1¾ cups unbleached all-purpose flour (210 grams), plus more for
rolling
¾ cups white whole wheat flour (90 grams)
1 teaspoon sugar, optional, though recommended for sweet fillings
½ teaspoon salt
1 cup cold butter (2 sticks)
1. Make ice water by putting a few ice cubes in a cup of water. Put dry ingredients
in a food processor fitted with a metal blade. Pulse once or twice to stir. Cut each
stick of butter into 8 roughly even pieces and add to flour mixture. Pulse until mixture
resembles coarse sand. Add 5 tablespoons of ice water and process until mixture
forms a ball, for 10 to 15 seconds. If it is crumbly and dry, add remaining water.
2. Set out two small containers or two pieces of waxed paper or plastic wrap to
hold dough while cooling. (Waxed paper will be fine if you will be using the dough
within an hour.) Remove dough from the food processor, divide in half, and pat each
into a disk about 6 inches across and ¾ inch high. Put in a container or wrap to keep
from drying out or picking up smells, then freeze for 10 minutes or refrigerate for at
least 30 minutes. At this point you can refrigerate dough up to four days or freeze it for
up to a month.
3. While dough cools, clean countertop thoroughly or set out two sheets of
parchment paper. Flour one sheet of parchment or countertop. When dough is chilled,
set one disk on floured surface and dust with more flour. If using parchment paper,
cover with other sheet. Roll dough out in a circle that is about 2 inches larger than
your pie plate, working from the center out and rotating dough.
4. If using parchment, remove the top sheet. Center the pie plate upside down on
dough, slide your hand between the parchment and the counter, and flip the plate over
so dough is on top. Gently remove the parchment. Otherwise, roll one end of dough
circle on the rolling pin until leading edge nearly wraps to touch rest of crust. Use the
rolling pin to lift up crust and gently center over the pie plate.
5. Press dough into the pie plate, getting rid of any air pockets and making sure
dough touches the plate where the bottom and side meet. Trim dough so it is about a
quarter inch wider than the plate rim.
6. Fill crust according to filling recipe. If making filling will take more than 10
minutes and dough disk for top crust is in the freezer, move it to the refrigerator. If
making single-crust pie, bake as directed by the filling recipe.
7. For double-crust pie, sprinkle more flour on the parchment paper or counter, take
other disk out of refrigerator or freezer, and roll out second crust. Use rolling pin to
lift top crust and center on pie, as described in step 4. Trim dough where edge is more
than an inch wider than plate rim. Using your thumb and first two fingers, turn top crust
under bottom crust, and squeeze gently to seal, going all the way around the rim. I
usually do a rough pass to seal and a second pass to make an attractive pattern.
8. Use a sharp knife to cut 5 or 6 slits in crust so steam can escape. Bake as directed
by the filling recipe. Use dough scraps to make Grandmother’s Knuckles.
Notes
Cold butter makes flaky layers while warm butter melts into flour and makes a tougher
crust.
If dough is too stiff to roll, let it warm up a little. If it’s too soft, scrape it up and
refrigerate or freeze again. If it is sticky, add a little flour.
Time saver: make one pie crust for now and one for the freezer. It will keep for up
to a month.
Grandmother’s Knuckles
Gather up any extra pie dough and squeeze in your fist to create a log of dough that is
the reverse of your hand, about 3 inches long and an inch wide. If you have a lot of
extra dough or two mouths to feed, first divide dough in half.
Put shaped dough into a small container or plastic bag with a little sugar and cinnamon
and then shake to coat. Bake on an ungreased small pan with pie until it turns golden
brown in spots. Cool for a few minutes and enjoy.
Part V
Resources
25
Recommended Reading
Cookbooks
How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by
Mark Bittman. This would be my desert-island cookbook, the one I would take if I
could have only one. Bittman’s introductions to various foods and techniques will
cause you to look at even onions and stir-fries with fresh understanding. His brief,
crystal-clear directions and humor make the book seem light, and his variations on
most recipes make this 996-page book even more comprehensive than its shear heft
would indicate.
Madhur Jaffrey’s World Vegetarian: More than 650 Meatless Recipes from
Around the World. You won’t find trendy or fussy food here burdened with faux meat
or garish garnishes. Instead, you’ll find the international equivalent of the church
ladies’ cookbooks. This is how mamas cook around the globe.
The Bread Bible by Rose Levy Beranbaum. Most “bibles” aren’t worth the name,
but Beranbaum delivers in this highly detailed, precise, and clear masterpiece. She
explains techniques that others never mention, such as why to scald milk before using
it in a yeast dough. Learn to make amazing bread with more time and sometimes more
expensive ingredients than my recipes ask for.
The Best Recipe by the editors of Cooks’ Illustrated magazine. These crazy people
try dozens of variations to improve recipes and then tell you about them, step-by-step.
The resulting recipes are very good, but even more valuable is the model for refining
your own recipes until you think they are the best.
Food Politics and Philosophy
Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver. If you’re
thinking about becoming more of a locavore and want to know what it’s like at the
extreme end, look no further. This page-turner of a memoir delivers with an intimate
description of her family’s year of growing, raising, and eating only local food. Share
the joy of raising chickens, making cheese, and even witnessing heirloom turkey sex!
Food, Inc.: How Industrial Food Is Making Us Sicker, Fatter, and Poorer—And
What You Can Do about It: A Participant Guide. Not the gory tour of the abattoir that
I feared, this uplifting guide covers current issues in our food systems and what you
can do to improve them.
Food Matters: A Guide to Conscious Eating with More Than 75 Recipes by Mark
Bittman. If you want to learn more about how food choices can make a difference,
read this book. Bittman also covers the forces at work against you, including Big Ag
and even our own USDA. The recipes are a little high-end and meaty for me, but he
did teach me how to make my own microwave popcorn.
How Hungry Is America? by Joel Berg. Here’s a no-holds-barred look at who has
been hungry in America, who is hungry now, and why. Berg shows that we’re better
off now than we were a century ago, but we’re worse off than we were in the 1970s.
He makes a convincing case for government solutions to hunger instead of a patchwork
of volunteer efforts, no matter how well-meaning they may be.
The Omnivore’s Dilemma: A Natural History of Four Meals by Michael Pollan.
Pollan asked the simple question that triggered a wave of food books and activism:
what should omnivores eat, since they can eat everything? Dilemma reads like an
adventure novel with a scientist hero, with Pollan embedded in food systems from the
industrial to the primitive.
Other Irresistible Reads
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. I
keep this book with the dictionary on the top shelf of my reading table. I pull it out
whenever I get stuck with a recipe or want spend an amusing moment learning about
food chemistry and history.
Cooking Green: Reducing Your Carbon Footprint in the Kitchen by Kate Heyhoe.
This guide is bursting with easy ways to reduce your “cookprint,” including tips on
choosing which appliances to use and how to coast your way to savings.
Thank You for Smoking by Christopher Buckley. What is a comic novel about the
tobacco industry doing in the company of all these food books? Thank You for
Smoking is a devastatingly funny evisceration of a tobacco lobbyist and the other self-
proclaimed Merchants of Death that he pals around with: the lobbyists for the firearms
and alcohol industries. Reading this book will not only make you laugh so hard you’ll
cry, it will also help you decode Big Ag’s defense of industrial agriculture.
Recipes by Oven Temperature
300°F
Roasted Pumpkin Seeds
350°F
Chocolate Pumpkin Snack Cake
Chocolate Upside-Down Cake
Cocoa Cookies
Ginger-Glazed Carrot Cake
Good Whisk Bread
Magic Quiche with Asparagus
Oatmeal-Raisin Cookies
Peanut Butter Cookies
Pumpkin Bread
Two-for-One Apple-Streusel
Coffee Cake
Whisk Sandwich Bread
375°F
Good Burger Buns
Harvest Lasagna
Hot-Milk Cake
Whisk Burger Buns
400°F
Corn Bread
Feel-Good Peach Cobbler
Sweet Raisin Flatbread or
Breakfast Focaccia
Swiss Chard Frittata
425°F
Blueberry Pie
Proud Black-Bean Burgers
450°F
Garlic Flatbread
Oven Fries
Pizza
Roasted Apples (flexible: roast
from 400° to 475°F)
Roasted Vegetables
Vegan-Friendly Recipes
Most of these recipes use no animal products. For the ones that do, substitute corn oil
for butter, beet or vegan sugar for honey, and skip the cheese.
Babe’s Split Pea Soup
Basic Beans and Peas: Cooking Dried Legumes
Bean and Tomato Stew
Bean Burritos
Bean Salad with Fresh Corn, Peppers, and Tomatoes
Bean-Broth Gravy
Black Beans in Baked Winter Squash with Persian Tomato Sauce
Broth Jar
Chickpea Stew on Couscous
Cuban Black Beans and Black Bean Soup Enchilada Sauce
Fresh and Easy Salsa
Garlic Flatbread
Garlic Toast
Glazed Carrots
Good Tomato Sauce
Good Whisk Bread
Greek Potato Salad
Green Beans and Marinated Green Beans
Green Salad
Grilled Summer Squash Two Ways
Halloween Pumpkin Puree
Hoppin’John
Hummus
Jack O’Lantern Soup
Lentil Stew with Spring Onions
Noodles in Spicy Peanut Sauce with Seasonal Vegetables
Noodles Cooked in Very Little Water
Nutty Rice Salad
Oatmeal for Breakfast Six Ways
Parsley Pesto
Persian Tomato Sauce
Pizza Sauce
Pizza: Putting It All Together
Red Bean Chili
Refried Beans
Rice
Soft Tacos with Refried Beans
Southern Summer Pesto
Southwestern Bean Stew: Heirloom Beans with Tomatoes and Roasted Corn
Spanish Rice
Spicy Black-Eyed Peas
Stoup
Tasty Tahini Greens
Tomato Sauce with Bell Peppers and Onions
Tomato Sauce with Robust Greens and Onions
Tomato Sauce with Spring Onions
Tomato Sauce with Summer Squash
Tortilla Stacks
Whisk Burger Buns
Whisk Pizza Dough
Acknowledgments
Thanks to Jill Nussinow, Registered Dietitian and author of The Veggie Queen, for
her nutritional guidance.
Thanks to Nancy Olson and the crew at Quail Ridge Books & Music for advice and
encouragement; Elizabeth Beal and Nancy Halberstadt at Whole Foods Market for
launching my cooking classes; to Erin Kauffman at the Durham Farmers’ Market for
hosting my first market demo; and to Robyn Mooring and Christine and Bill Ramsey
for producing the first Cook for Good videos. Thanks to Andrea Weigl at the News
and Observer for writing the first article about Cook for Good and to my energetic
agent, Lisa DiMona, for discovering me and shepherding this book into print. Thanks
to my editor, Katie McHugh, and everyone at Da Capo Lifelong; Lori Hobkirk at the
Book Factory; copy editor Josephine Mariea; and Cynthia Young at Sagecraft for their
creativity, insight, and attention to detail. Thanks to Jan Leitschuh for suggesting the
wildly great title.
Thanks to my market pal Laura Boyes for designing my apron and to Barbara
Barron for sharing her home ec-spertise.
Thanks to my newsletter subscribers, class participants, and visitors to my demos,
who helped tune the Wildly Affordable Organic recipes and way of living. And thanks
to all the farmers, co-op and market managers, grocers, and all involved in creating a
sustainable food system for making the world such a delicious place.
NOTES
Introduction
1 All prices in WAO were gathered in the appropriate season in 2010 in or near
Raleigh, North Carolina.
2 “Food and Nutrition Services,” North Carolina Division of Social Services,
3 “Official USDA Food Plans: Cost of Food at Home at Four Levels, U.S. Average,
August 2010,” United States Department of Agriculture,
Food
plan referenced is for a family of four with two adults aged nineteen to fifty and two
children aged from six to eight and nine to eleven years.
Chapter 1
1 Michael Pollan, “You Are What You Grow,” The New York Times, April 22, 2007,
2 Kelly McCormack, “Food Stamp Diet,” The Hill, May 23, 2007,
Chapter 2
1 Jeanne Yacoubou, “Is Your Sugar Vegan?” Vegetarian Journal no. 4, 2007, 15–19,
2 Rose Levy Beranbaum, The Bread Bible (New York: W. W. Norton & Company,
2003), 550–551.
3 Tara Parker-Pope, “Eating Brown Rice to Cut Diabetes Risk,” The New York Times,
June 15, 2010,
diabetes-risk/.
4 Marion Nestle, “The Salmonella-in-Eggs Situation Gets Worse,” Food Politics,
August 20, 2010,
situation-gets-worse/.
5 “Milk: America’s Health Problem,” Cancer Prevention Coalition,
6 “Organic Food: Eating with a Clean Conscience,” Beyond Pesticides,
7 Anna M. Balinova, Rositsa I. Mladenova, and Deyana D. Shtereva, “Effects of
Processing on Pesticide Residues in Peaches Intended for Baby Food, Food Additives
and Contaminants 23, no. 9, pt. A (September 2006): 895–901,
8 John P. Reganold et al., “Fruit and Soil Quantity of Organic and Conventional
Strawberry Agroecosystems,” PloS ONE, September 1, 2010,
9 Andrew Schneider, “Don’t Let Claims on Honey Labels Dupe You,” Seattle Post-
Intelligencer,
10 “Organic Honey Standards in Canada,” Central Beekeepers Alliance, August 16,
2008,
canada/#forage.
11 Andrew Schneider, “Honey Laundering: A Sticky Trail of Intrigue and Crime,”
Seattle Post-Intelligencer , December 30, 2008,
12 “Bronson Announces First Regulation in the Nation Banning Additives in Honey,”
Florida Department of Agriculture and Consumer Services, July 13, 2009,
Chapter 4
1 Chris L. Jenkins, “Rising Prices Hit Home for Food Stamp Recipients,” The
Washington Post, May 27, 2008,
dyn/content/article/2008/05/26/AR2008052601821.html.
2 David Pimentel and Marcia H. Pimentel, Food Energy, and Society, 3d ed. (Boca
Raton, FL: CRC Press, 2008), 249–252.
3 Cat Warren, “Thirsty? Dirty? Sorry!,” The Independent Weekly, January 30, 2008,
4 “Fact Sheet on Questions about Bottled Water and Fluoride,” Centers for Disease
Control and Prevention, updated December 9, 2009,
5 Rob Stein, “A Regular Soda a Day Boosts Weight Gain,” The Washington Post,
August 25, 2004, A01,
2004Aug24.html.
6 Julie Steenhuysen, “No Safe Haven: Diet Sodas Linked with Health Risks,” Reuters,
July 23, 2007,
7 Mary Rothschild, “Study Says BPA Exposure, Risk Higher than Assumed,” Food
Safety News, September 23, 2010,
says-bpa-exposureworse-than-previous-estimates/.
Chapter 5
1 Allison Aubrey, “What Does It Take to Clean Fresh Food?” National Public Radio,
September 20, 2007,
storyId=14540742.
2 Tara Parker-Pope, “Unlocking the Benefits of Garlic,” The New York Times,
October 15, 2007,
of-garlic/.
3 Anahad O’Connor, “The Claim: Never Drink Hot Water from the Tap,” The New
York Times, January 29, 2008,
4 Rose Levy Beranbaum, The Cake Bible (New York: William Morrow and
Company, 1988), 438.
5 Elizabeth Bomze, “Digital Scales,” Cook’s Illustrated, September/October 2008,
23.
Chapter 6
1 “Obesity and Overweight,” Centers for Disease Control and Prevention, updated
June 18, 2010, This figure is for
noninstitutionalized adults aged twenty years old and older.
2 “Health: OECD Says Governments Must Fight Fat,” Organisation for Economic Co-
Operation and Development, September 23, 2010,
3 “Learn More!” Small Plate Movement,
4 Hunger and Poverty Statistics, Feeding America,
hunger/hunger-101/hunger-and-poverty-statistics.aspx.
5 Brian Wansink, Mindless Eating: Why We Eat More Than We Think (New York:
Bantam Dell, 2006), 70–76.
6 Anthony Bourdain, Kitchen Confidential: Adventures in the Culinary Underbelly
(New York: Ecco Press, 2000), 83.
Chapter 7
1 Jura Koncius, “Nickel Tax on Disposable Bags Prompts People to Turn to Reusable
Bags,” The Washington Post, February 4, 2010,
dyn/content/article/2010/02/02/AR2010020202855.html.
2 Charles P. Gerba, David Williams, and Ryan G. Sinclair, “Assessment of the
Potential for Cross Contamination of Food Products by Reusable Shopping Bags,” The
University of Arizona UA News,
Chapter 10
1 “Dietary Guidelines for Americans 2005,” U.S. Department of Health and Human
Services,
2 World Health Organization, Diet, Nutrition and the Prevention of Chronic
Diseases, WHO Technical Series 916, section 5.7.3,
3 T. Colin Campbell and Thomas M. Campbell II, The China Study: The Most
Comprehensive Study of Nutrition Ever Conducted and the Startling Implications
for Diet, Weight Loss, and Long-term Health (Dallas: BenBella Books, 2006), 205.
4 Jane Brody, “A New You: Jane E. Brody on Nutrition,” The New York Times,
January 29, 2008,
brody-on-nutrition/?apage=2.
Chapter 16
1 U.S. Department of Agriculture, USDA National Nutrient Database,
Bean broth protein value from liquid
from stewed kidney beans.
2 Jane E. Brody, Good Food Book: Living the High-Carbohydrate Way (New York:
W. W. Norton & Company, 1985), 59–63.
3 Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen (New
York: Scribner, 2004), 48.
Chapter 17
1 USDA National Nutrient Database,
Bean broth protein value is from liquid from stewed kidney beans.
2 Office of Dietary Supplements, “Dietary Supplement Fact Sheet: Folate,” National
Institutes of Health, updated April 15, 2009,
3 Steve Sando, “Viva Frijoles!” Rancho Gordo,
4 Jan Havlicek and Pavlina Lenochova, “The Effect of Meat Consumption on Body
Odor Attractiveness,” Chemical Senses 31, no. 8 (2006): 747–52,
5 National Center for Complementary and Alternative Medicine, “Herbs at a Glance:
Soy,” National Institutes of Health,
6 “Is This the Most Dangerous Food for Men?: Soy’s Negative Effects,” Men’s
Health,
effects/article/0ad3803313651210VgnVCM10000013281eac/2.
7 Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen (New
York: Scribner, 2004), 488–489.
8 “Bad Bug Book—Phytohaemagglutinin,” U.S. Food and Drug Administration,
updated May 4, 2009,
Chapter 20
1 Harold McGee, “How Much Water Does Pasta Really Need?” New York Times,
February 24, 2009,
Chapter 23
1 J. P., “Curcumin Research,” Healthy Fellow: Your Natural Health Critic, July 28,
2009,
2 S. Salvioli, E. Sikora, E. L. Cooper, and C. Franceschi, “Curcumin in Cell Death
Processes: A Challenge for CAM of Age-Related Pathologies,” Evidence-based
Complementary and Alternative Medicine, Oxford Journals 4, no. 2 (April 2007):
181–190,
Chapter 24
1 U.S. Department of Agriculture, “U.S. Food Consumption Up 16 Percent Since
1970,” Amber Waves: The Economics of Food, Farming, Natural Resources, and
Rural America, November 2005, Waves: The Economics of Food, Farming, Natural
Resources, and Rural America, November 2005,
2 U.S. Department of Agriculture, “Nutrition and Brain Function: Food for the Aging
Mind,” Agricultural Research Magazine 55, no. 7 (August 27, 2007),
Index
Note: The letter t after a page number indicates a table.
A
Animal, Vegetable, Miracle: A Year of Food Life (Kingsolver)
apples
Roasted Apples
Two-for-One Apple Streusel Cake
apples, pesticides and
asparagus
Double Asparagus Pasta
Skillet Asparagus
B
Babe’s Split Pea Soup
Baked Pears with Cinnamon Yogurt Sauce
baking aisle/Hispanic aisle, price comparisons in
bananas, buying
basil, making ribbons of
Bayless, Rick
Bean-Broth Gravy
beans
Babe’s Split Pea Soup
Bean and Tomato Stew
Bean Burritos
Bean Salad with Fresh Corn, Peppers, and Tomatoes
Black Beans in Baked Winter Squash with Persian Tomato Sauce
Chickpea Stew on Couscous
Cuban Black Beans and Black Bean Soup
Green and Bean Salad
Hoppin’John
Hummus
Lentil Stew with Spring Onions
Proud Black-Bean Burgers
Red Bean Chili Casserole with Corn Bread Topping
Red (or Black) Bean Chili
Refried Beans
Soft Tacos with Refried Beans
Southwestern Bean Stew: Heirloom Beans with Tomatoes and Roasted Corn
Spicy Black-Eyed Peas
Tortilla Stacks
beans
benefits of
buying
cooking
ordering
Beranbaum, Rose Levy
Berg, Joel
The Best Recipe (Cooks’ Illustrated magazine)
Better Blueberry Pancakes
Bittman, Mark
Black Bean Soup
Black Beans in Baked Winter Squash with Persian Tomato Sauce
blueberries
Better Blueberry Pancakes
Blueberry Pie
blueberries
buying
freezing
Boston University School of Medicine, study on diet sodas by
Bourdain, Anthony
The Bread Bible (Beranbaum)
breads
Better Blueberry Pancakes
biscuits, from cobbler
Cornbread
Garlic Flatbread
Garlic Toast
Good Burger Buns
Good Whisk Bread
Pumpkin Bread
Sweet Raisin Flatbread or Breakfast Focaccia
Tortillas
Whisk Burger Buns
Whisk Pizza Dough
Whisk Sandwich Bread
breads, tips for making
breakfast, recommended
Bright Popcorn
Brody, Jane
broth jar
Buckley, Christopher
C
Campbell, T. Colin
carrots
Ginger-Glazed Carrot Cake
Glazed Carrots
Centers for Disease Control and Prevention
on bottled water
on obesity
certified organic
Charles University (Prague), study on red meat and beans
cheese, grated
Chickpea Stew on Couscous
The China Study (Campbell)
Chocolate Pudding
Chocolate Pumpkin Snack Cake
Chocolate Upside-Down Cake
Cinnamon Yogurt Sauce
Classic Cabbage Slaw
cleaning strategies
Cocoa Cookies
coffee, buying
Cooking Green: Reducing Your Carbon Footprint in the Kitchen (Heyhoe)
Cooks’ Illustrated magazine
core recipes, list of
Cornbread
cornmeal, ordering
counters, cleaning
Cuban Black Beans
D
dairy products, organic
desserts
Baked Pears with Cinnamon Yogurt Sauce
Blueberry Pie
Chocolate Pudding
Chocolate Pumpkin Snack Cake
Chocolate Upside-Down Cake
Cocoa Cookies
Feel-Good Peach Cobbler
Ginger-Glazed Carrot Cake
Grandmother’s Knuckles
Hot-Milk Cake
Oatmeal-Raisin Cookies
Peach Ice Cream Supreme
Peanut Butter Cookies
Sneaky-Wheat Butter Pie Crust
Strawberry Ice Cream
Strawberry Shortcake
Vanilla Pudding
diabetes
diet drinks, dangers of
Double Asparagus Pasta
E
eggs
Egg and Spring-Onion Burrito
Greek Potato Salad
Green Eggs Scramble
Hard-boiled Eggs
Huevos Rancheros
Magic Quiche with Asparagus
Swiss Chard Frittata
eggs, buying
Enchilada Sauce
environment, benefiting
Environmental Working Group (EWG)
equipment
F
fall
cooking plan
menus
shopping list
farmers’ markets
FDA (Food and Drug Administration)
Feeding America
Feel-Good Peach Cobbler
flexitarian
flour
food
cleaning and peeling
growing
recycling
throwing away
Food, Inc.: How Industrial Food is Making Us Sicker, Fatter, and Poorer—And
What You Can Do About It: A Participant Guide (Participant Media and Weber)
Food Matters: A Guide to Conscious Eating with More Than 75 Recipes (Bittman)
food scales
Food Stamp Challenge
food stamps
food wash, homemade
Francois, Zoe
freezers
organizing
planning frozen food use
tips for freezing food
Fresh and Easy Salsa
fruit
buying
freezing
G
gardening
garlic
Garlic Flatbread
Garlic Toast
garnish
Gerba, Charles
Ginger-Glazed Carrot Cake
Glazed Carrots
Good Burger Buns
Good Tomato Sauce
Good Whisk Bread
Grandmother’s Knuckles
Greek Dressing
Greek Potato Salad
Green Beans
Green Eggs Scramble
green prices
Green Salad
Grilled Summer Squash Two Ways
grocery bags, washing
H
Halloween Pumpkin Puree
Hard-Boiled Eggs
Harvard School of Public Health, study of soft drinks by
Harvest Lasagna
herbs
Hershkowitz, Allen
Hertzberg, Jeff
Heyhoe, Kate
high-fructose corn syrup
honey, unadulterated
Hoppin’ John
Hot-Milk Cake
How Hungry is America? (Berg)
“How Much Water Does Pasta Really Need?” (McGee)
How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
(Bittman)
Huevos Rancheros
Hummus
I
ice cream
ice cream base, freezing
Iyer, Raghavan
J
Jack O’ Lantern Soup
Jaffrey, Madhur
Johnson, Karen
K
kidney beans, cautions about
Kingsolver, Barbara
Kitchen Confidential (Bourdain)
L
Lahey, Jim
Lentil Stew with Spring Onions
M
Madhur Jaffrey’s World Vegetarian: More than 650 Meatless Recipes from Around
the World ( Jaffrey)
Magic Quiche with Asparagus
maple syrup, scrimping on
Marinated Green Beans
McGee, Harold
meal planning
Mexican Kitchen (Bayless)
milk
and bone health
hormones in
powdered
temperatures of
money, saving
Moore, Carol
N
National Institutes of Health
on beans
on soybeans
New York Times
blog on protein
on cooking pasta
Noodles Cooked in Very Little Water
Noodles in Spicy Peanut Sauce with Seasonal Vegetables
Nussinow, Jill
O
oatmeal
Oatmeal for Breakfast Six Ways
Oatmeal-Raisin Cookies
obesity
increasing rates of
myths about
olive oil, buying
On Food and Cooking: The Science and Lore of the Kitchen (McGee)
onions, pesticides and
organic
certified
environmental benefits
pasta
Organisation for Economic Co-Operation and Development (OECD), on obesity
Oven Fries
oven temperature, recipes by
P
packaging, reduction of
Parsley Pesto
Participant Media
pasta
Harvest Lasagna
Noodles Cooked in Very Little Water
Noodles in Spicy Peanut Sauce with
Seasonal Vegetables
pasta, buying
peaches
Feel-Good Peach Cobbler
Peach Ice Cream Supreme
peaches
buying
organic
peanut butter, organic
Peanut Butter Cookies
peppers, freezing
peppers, hot, handling
Persian Tomato Sauce
pesticides
pesto
Parsley Pesto
Southern Summer Pesto
pesto, freezing
pizza
Pizza Sauce
Pizza Toppings by Season
Speedy Grilled Pizza
Whisk Pizza Dough
pizza, preparing
Pollan, Michael
Popcorn, Bright
portion control
potatoes
Greek Potato Salad
Oven Fries
Potato Peanut Curry
Potato Pudding
Vichyssoise Encore
potatoes, organic
price comparisons, baking aisle vs. Hispanic aisle
green vs. thrifty
package vs. unit
Proud Black-Bean Burgers
pumpkin
Chocolate Pumpkin Snack Cake
Halloween Pumpkin Puree
Jack O’ Lantern Soup
Pumpkin Bread
Roasted Pumpkin Seeds
R
recycling
Red Bean Chili Casserole with Corn Bread Topping
Red (or Black) Bean Chili
Refried Beans
rice
Nutty Rice Salad
Rice
Spanish Rice
rice, buying
Roasted Apples
Roasted Pumpkin Seeds
Roasted Vegetables
Ryan, Tim
S
salad dressings
Greek Dressing
Vinaigrette
salads
Green Salad
Nutty Rice Salad
Sando, Steve
sauces
Cinnamon Yogurt Sauce
Double Asparagus Pasta
Enchilada Sauce
Fresh and Easy Salsa
Good Tomato Sauce
Parsley Pesto
Persian Tomato Sauce
Pizza Sauce
Southern Summer Pesto
Spicy Yogurt Sauce
Tomato Sauce with Bell Peppers and Onions
Tomato Sauce with Robust Greens and Onions
Tomato Sauce with Spring Onions
Tomato Sauce with Summer Squash
scaling down plans
scrimp vs. splurge
seasonal food, benefits of
Seattle PI, investigative report on honey
shopping strategies
farmers’ markets
finding bargains
mini-bulk, buying
planning purchases
scrimp vs. splurge
storing food
unnecessary purchases
where to shop
660 Curries: The Gateway to the World of Indian Food (Iyer)
Skillet Asparagus
Sneaky-Wheat Butter Pie Crust
sodas, dangers of
Soft Tacos with Refried Beans
soups
Babe’s Split Pea Soup
Black Bean Soup
broth jar
Jack O’ Lantern Soup
Stoup
Vichyssoise Encore
Southern Summer Pesto
Southwestern Bean Stew: Heirloom Beans with Tomatoes and Roasted Corn
soybeans, problems with
Spanish Rice
Speedy Grilled Pizza
spices
Spicy Black-Eyed Peas
Spicy Yogurt Sauce
spring
cooking plan
menus
shopping list
squash
Black Beans in Baked Winter Squash with Persian Tomato Sauce
Grilled Summer Squash Two Ways
Tomato Sauce with Summer Squash
Stoup
strawberries
Strawberry Ice Cream
Strawberry Shortcake
strawberries
freezing
pesticides and
sugar
Sullivan Street Bread
summer
cooking plan
menus
shopping list
Sweet Raisin Flatbread or Breakfast Focaccia
Swiss Chard Frittata
T
Tasty Tahini Greens
tea
Thank You for Smoking (Buckley)
The Omnivore’s Dilemma: A Natural History of Four Meals (Pollan)
Thomas, Anna
thrifty prices
tomatoes
Good Tomato Sauce
Persian Tomato Sauce
Pizza Sauce
Tomato Sauce with Bell Peppers and Onions
Tomato Sauce with Robust Greens and Onions
Tomato Sauce with Spring Onions
Tomato Sauce with Summer Squash
tomatoes, buying
Tortilla Stacks
Tortillas
Tucker, Dick
turmeric
Twenty-Minutes-a-Day Plan
cooking plan
sample menus
Two-for-One Apple Streusel Cake
U
USDA
dietary guidelines
meal plans
V
Vanilla Pudding
vegan-friendly recipes, list of
vegetables
Classic Cabbage Slaw
Glazed Carrots
Green Beans
Green Salad
Grilled Summer Squash Two Ways
Marinated Green Beans
Roasted Vegetables
Tasty Tahini Greens
Zlaw (Zucchini Slaw)
vegetables
cleaning
freezing
The Vegetarian Epicure (Thomas)
The Veggie Queen: Vegetables Get the Royal Treatment (Nussinow)
Vichyssoise Encore
Vinaigrette
vinegar, buying
W
Wansink, Brian
Washington State University, study on organic strawberries
water, tap vs. bottled
water bottles, reusable
Watson, Catherine
Weber, Karl
websites
CookforGood.com/wao
weights and measures of ingredients
Weigl, Andrea
Whisk Burger Buns
Whisk Pizza Dough
Whisk Sandwich Bread
Whole Foods
winter
cooking plan
menus
shopping list
wok, electric
Y
Yogurt
Cinnamon Yogurt Sauce
Spicy Yogurt Sauce
Vanilla
Yogurt, Vanilla
Z
Zlaw (Zucchini Slaw)
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