Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table

by Moosewood Collective

ISBN-10: 0609609122
ISBN-13: 9780609609125
Region: USA
Publisher: Clarkson Potter
Publication Date: October, 2005
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Recipe Index

Recipesort icon Page Rating
5-Minute Milkshakes: Banana Milkshake 281
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5-Minute Milkshakes: Chai Shake 281
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5-Minute Milkshakes: Chocolate Malt 281
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5-Minute Milkshakes: Orange Vanilla Shake 281
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5-Minute Milkshakes: Pineapple Ginger Shake 281
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5-Minute Milkshakes: Vanilla Rum Milkshake 281
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African Peanut Sauce 256
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Apples Two Ways: Baked Apples 191
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Apples Two Ways: Sautéed Apples 191
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Asian Braised Fish with Greens 160
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Asparagus Avgolemono 130
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Baby Greens with Pecans & Pears 206
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Baked Acorn Squash Crescents 198
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Baked Stuffed Tomatoes 49
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Banana Cupcakes 274
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Barbecue Sauce 228
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Barbecue Tofu 65
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Bean & Cheese Quesadillas 141
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Bean & Walnut Spread 255
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Beans & Greens Risotto 89
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Beans, Corn & Greens Soup 125
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Beet Salad 209
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Beijing Noodles 31
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Black Beans with Pickled Red Onions 58
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Blender Tomato Hot Sauce 244
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Brilliant Yellow Noodles 185
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Broccoli Slaw 208
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Broccoli Tomato Salad 204
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Broccolini Cheddar Melt 138
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Brown Butter Sauce 249
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Butterscotch Icebox Cookies 279
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Caesar Dressing 220
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Caesar Salad with Tofu Croutons 109
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Caramel Custard 273
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Caribbean Sautéed Bananas 263
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Carrot Salad with Raspberry Vinaigrette 217
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Cherry Shortbread Crumble 265
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Chili Powder 235
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Chipotle Mayonnaise 223
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Chipotle Potato Salad 216
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Chipotle Scrambled Eggs 84
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Chipotle Tofu 65
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Chocolate Ricotta Pudding 269
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Cilantro Lime Dressing 225
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Cilantro Yogurt Sauce 232
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Classic Pesto 252
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Cocktail Sauce 226
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Coconut Rice 182
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Collegetown Eggs 77
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Corn & Pepper Salad 207
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Corn on the Cob 188
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Cranberry Bulghur Pilaf 183
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Cranberry Chutney 231
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Creamy Caper Sauce 245
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Creamy Lemon Pasta 18
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Creamy Onion Soup with Sherry 132
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Crisp Pan-Fried Scallops 170
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Crostini: Bell Peppers & Onions Topping 137
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Crostini: Blue Cheese Topping 136
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Crostini: Watercress Topping 137
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Cumin Salt 241
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Curried Cauliflower & Chickpea Soup 120
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Curried Tofu with Tomatoes 44
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Curry Powder 238
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Duck Sauce 228
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Easy Baked Tofu 64
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Easy Egg Rolls 148
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Egg Foo Yung Omelet 85
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Fettuccine with Fresh Herbs 24
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Fettuccine with Walnut Pesto 25
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Flavored Butter: Chipotle Lime Butter 237
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Flavored Butter: Ginger Butter 237
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Flavored Butter: Gremolata Butter 237
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Flavored Butter: Herbed Butter 237
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Flavored Butter: Roasted Garlic Butter 236
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Flounder with Herbed Lemon Butter 159
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Fresh Tomato & Mozzarella Salad 213
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Greek Antipasto Pita 149
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Greek Frittata 78
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Greek Salad 211
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Green & White Bean Gratin 57
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Green Fried Rice 96
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Green Rice 180
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Herbed Aioli 224
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Herbed Hummus 253
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Herbed Vinaigrette 222
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Hot & Sour Stir-Fry 42
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Indian Potato Salad with Cilantro Omelet 106
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Indonesian Sweet Potato & Cabbage Soup 122
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Italian Bread & Cheese Soup 127
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Jop Chai 36
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Kasha & Orzo with Portabellas 100
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Lemon Coconut Tapioca Pudding 276
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Lemon Herb Tofu 68
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Lemongrass Rice 181
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Lemony Couscous with Chickpeas 97
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Lemony Green Beans 192
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Lentils with Spinach & Soy Sausage 61
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Louisiana Catfish with Grits & Greens 162
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Mango Coconut Sorbet 271
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Marmalade-Glazed Carrots 196
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Mexican Polenta-Stuffed Peppers 94
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Miso-Glazed Eggplant 200
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Mocha Sorbet 272
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Moroccan Spice Mix 239
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Moroccan Spiced Fish 157
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Mushroom Miso Soup 128
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Mushroom Sherry Sauce 248
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Mushroom Tortellini Soup 116
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Mussels with Sherry & Saffron 168
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Nachos Grandes 63
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Navajo Stew 46
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New England Squash Pie 277
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Newport Sardine Sandwich 173
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Old Bay Roasted Fish & Vegetables 164
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Orange-Almond Polenta Cake 266
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Oven-Roasted Miso Sesame Salmon 155
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Pan-Asian Slaw 212
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Pasta with Artichoke Hearts & Feta 29
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Pasta with Broccoli, Edamame & Walnuts 22
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Pasta with Caramelized Onions & Blue Cheese 27
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Pasta with Greens & Ricotta 21
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Pasta with Olives Piquant 19
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Pasta with Tomatoes, Summer & Winter 20
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Peach Brown Betty 268
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Peas & Escarole 190
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Peppercorn Citrus Marinated Feta 201
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Pine Nut-Crusted Fish 161
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Pineapple Chutney 229
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Pineapple Fried Rice with Tofu 88
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Pineapple Peanut Sauce 256
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Poached Huevos Rancheros 79
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Polenta 184
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Polenta Cutlets 184
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Potato Salad with Green & White Beans 105
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Potatoes with Lemon & Capers 195
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Po’Boy Sandwich 172
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Quick Avocado & Corn Salsa 233
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Quinoa & Vegetable Pilaf 98
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Rarebit Risotto 90
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Red Bean, Potato & Arugula Soup 124
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Red Lentil Soup with Greens 121
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Red Pepper Butter Sauce 247
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Riesling Roasted Pears 264
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Roasted Garlic 234
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Roasted Ratatouille 50
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Roasted Sweet Potatoes 197
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Roasted Vegetable Curry 53
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Russian Dressing 221
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Sauce Niçoise 246
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Saucy Hungarian Eggplant 40
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Savory Bread & Cheese Bake 83
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Scrambled Tofu with Greens & Raspberry Chipotle Sauce 67
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Seafood Orzo 156
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Seared Scallops 169
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Seitan Pizza Subs 140
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Sesame Broccoli 193
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Sesame Tofu with Spinach 56
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Shortcut Chili 60
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Shrimp & Avocado Salad 167
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Shrimp Curry with Snow Peas 165
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Sichuan Silken Tofu 72
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Sicilian Chickpea Spread 254
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Simple Tomato Sauce 251
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Sour Cream Lemon Dressing 223
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Southeast Asian Peanut Sauce 256
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Southern-Style Tofu 65
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Southwestern Black Bean Salad 104
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Southwestern Cheese Soup 129
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Spaghetti with Sun-Dried Tomatoes & Pine Nuts 28
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Spicy Peanut Sauce 256
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Spicy Potatoes & Spinach 45
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Spicy Tofu 65
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Spinach Artichoke Risotto 92
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Spinach Cheese Burritos 146
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Spinach Polenta Topped with Tomatoes 93
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Spring Vegetable Sauté 38
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Summer Panzanella 108
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Sweet & Sour Tofu 65
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Sweet Spiced Nuts 261
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Tartar Sauce 226
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Thai Butternut Squash Soup 118
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Toasted Pecan Vinaigrette 222
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Tofu & Mushrooms Marsala 70
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Tofu Hijiki Sauté 52
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Tomato Tortilla Soup 117
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Tomatoes & Onions with Mint 205
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Tortilla Melt 144
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Tunisian Potato Omelet 80
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Two Potato Gratin 48
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Two Sweet Sauces: Blueberry Lemon Sauce 280
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Two Sweet Sauces: Peanut Butter Chocolate Sauce 280
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Vegetarian Reuben 143
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Veggie Western Omelet 76
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Versatile Vinaigrette 222
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Vietnamese Noodle Salad 111
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Warm French Lentil Salad 112
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Warm Plums with Mascarpone 262
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West Indian Red Beans & Coconut Rice 69
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White Bean & Mushroom Ragout 73
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Whole-Grain Pasta with Greens & Tomatoes 33
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Wilted Spinach Salad with Pecans & Asiago 215
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Yellow Rice 179
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Publishers Information

About Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table

Publisher Web Link: http://www.randomhouse.com/crown/clarksonpotter/index.php

Whole grains. Fresh fruits and vegetables. Lean, nutrient-rich fish. We all know the virtues of a well-balanced diet—of choosing foods that nourish our bodies and respect the environment—but as the world around us gets busier and more complicated, we also know how difficult it can be to prepare a wholesome, satisfying supper. With an emphasis on healthful natural foods, Moosewood Restaurant has operated successfully for more than thirty years and has been acclaimed as a driving force in the world of creative vegetarian cuisine. Now the Moosewood Collective goes back to basics with Moosewood Restaurant Simple Suppers to deliver fresh, imaginative, and quickly prepared dishes for the weeknight table that are also delicious and reliable.??Shortcut Chili. Creamy Lemon Pasta. Warm French Lentil Salad. Pine Nut–Crusted Fish. Mocha Sorbet. From soups and pastas made with just a few pantry essentials to crisp salads, stir-fries, sandwiches, and desserts, these easy-to-prepare recipes are brilliant as is. However, the folks at Moosewood realize that flexibility is the cornerstone of weeknight cooking, so you’ll find clever ingredient substitutions, alternative cooking methods, and serving suggestions alongside the recipes in Simple Suppers—it all depends on what’s in the fridge and what sounds appetizing at the moment. Make extra Fresh Tomato and Mozzarella Salad on Monday and toss leftovers with hot pasta for Tuesday’s supper. No onions for Black Beans with Pickled Red Onions? Try the beans over rice with Quick Avocado and Corn Salsa instead. The 175-plus recipes in Moosewood Restaurant Simple Suppers are as flexible as they are flavorful—the perfect go-to for a quick, healthy meal any day of the week, any time of year. (http://www.randomhouse.com/)

Author Information

About Moosewood Collective

Author Web Link: http://www.moosewoodrestaurant.com/

The Moosewood Collective is a crew of fourteen women and five men. Some of us moonlight from Moosewood, and among us we have a broad range of interests and avocations. Our group comprises musicians, singers, dancers, actors, performers, mediators, meditators, activists, teachers, trainers, consultants, writers, gardeners, editors, poets, artists, quilters, calligraphers, martial arts instructors and enthusiasts, health advocates, parents, grandparents, good cooks, and really good eaters.

Working Collectively - flat, fluid & functional

The Moosewood Collective is a group of nineteen people who own and operate Moosewood Restaurant and write cookbooks. “Collective” is our group’s philosophical identity, not a legal term. Most of us have worked together for more than twenty years and some of us have worked together since Moosewood opened in 1973. Our membership has changed over the years, but basically we are a stable group. When all is said and done, Moosewood is a hard place to leave.

We’ve tried not only to feed people well, but also to treat people well. Over the last thirty years our company has come to represent something bigger than we ever anticipated, and something better than the usual business. We struggle to hold on to the best of what we’ve been, and to mature into what we can become, periodically checking in with each other. We fret and sometimes doubt ourselves, hoping always to find safe harbor. We’ve tried to live up to the expectations people have invested in our image. Sometimes we fall short and sometimes we resist being the least bit famous. Most of us experience the Collective as a kind of second family. We’ve shared a significant portion of our lives with one another and find Moosewood a loving and supportive place that can drive us crazy too. Sometimes it’s easy, sometimes it’s hard.having so much good food around sure doesn’t hurt.

The corporate world is just now being transformed by the realization that cross-training and shared responsibility produce better results. Working collectively at Moosewood has meant a flat, fluid, functional way of sharing work. The experience is like having no boss, or like having nineteen bosses, depending on how you choose to look at it. Both the restaurant and the cookbooks are primarily collective endeavors.

Much of the romance about groups that resist a hierarchical structure rests on the mythology that a group without a boss is a group without leaders. The “leaderless group” is a popular notion, especially among academics exploring ways to organize committees and teams. We can testify that leadership has little to do with title or chain of command. It is a quality that exists within every successful group. Several leaders among us with courage, creativity, self-discipline, principles, and willingness to learn, teach, support and share, have kept us going. Leadership emerges in the unplanned heroism and grace under fire that every one of us has shown at times. Leadership is irrepressible. It gets passed around depending on the task. Collective work doesn’t automatically generate equal voices. When some of our voices dominate, it’s important that others speak up to add balance. The accommodating ones among us have to resist always going with the flow because it’s easier. Sometimes we need to be active and raise conflict. We’ve had to work at developing diplomatic ways to express ourselves so that interpersonal disagreements don’t turn into a test of skill and endurance.

Our meetings, and we do have quite a few, have gotten a lot better over the years. We delegate more responsibility to our boards, teams, and committees. But we still rely on the whole collective to reach major decisions and support big changes. Our tradition has been to strive for consensus. Simple majority is fast and useful, but it’s only reliable for less significant issues. Going for high majority or for consensus keeps us together.

Consensus is a widely misunderstood process, and we’re still learning how to best use it. It’s not just another word for unanimity. The discussions that happen on the way to consensus raise lots of alternatives and disagreement. People have to keep paying attention. Someone has to summarize once in a while to keep ideas alive and available. When someone objects to a proposal, it’s not always easy or popular to say so or explain why. We’re constantly learning the importance of dissent, listening to each other, and being patient. When we reach agreement, we may not have found the ideal solution, but we believe it’s the best we can do for the time being. And when the decision doesn’t reflect our personal opinion, the hard part is having the self-discipline to support the group decision and to consciously avoid undermining it. This is a more challenging lesson.

We recognize that we’re not all equally good at everything, nor do we have to be. We find ways to accommodate our differences and play to our individual strengths, while keeping opportunities open and accessible. Since the climb up our corporate career ladder isn’t very steep, we find ways to stretch out and around. The shy and cautious push through being uncomfortable. The control freaks work at being patient, accepting the influence of others. The self-directed independents strive to be open to shared responsibility. It’s been quite a dance.

We think a lot about how to support personal development without sacrificing quality. Exchanging roles and functions was easier years ago when the only choice was between working as a busser, “waitron,” cook, or “omni” (someone willing to prepare the fish). Anyone might competently play all of those roles in one week. Writing books, editing, managing, consulting, developing products, doing publicity tours, starting new ventures-these roles are a different story. The nice part is that we can learn from each other. We’re a real do-it-yourself kind of group. We’ve had to learn to establish standards and then hold ourselves accountable to them. We’ve had to pioneer in brand-new jobs without the benefit of support or supervision. We’ve learned that when someone turns out to be good at something, it makes sense to let them keep at it. Or, when they’re ready to move on, that we learn from them first. We are individually neither interchangeable nor dispensable. And as we diversify our business, we wrestle with how to value all of the different kinds of work we do.

There are many benefits of working collectively. There’s the broad base of support-getting over a hump because people put wind under your wings by pitching in and lifting. We have steady people who come in early, or stay late. Some are calm and level-headed in a storm. Others help us remember our values. There are sensitive ones who speak up for people who aren’t present. Those who remember to appreciate and acknowledge others. The explorers, who take risks and step out in front. Those who take on the unpopular and difficult jobs. We feel tremendous gratitude for our collective perseverance and staying power, the incredible commitment to just keep contributing.

(http://www.randomhouse.com/)

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