Williams-Sonoma Eating by Color for maximum health: A New Way to Improve Your Diet; 150 delicious ways to expand your palate

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Product Details

  • ISBN-13: 9780848731908
  • Publisher: Oxmoor House
  • Publication date: 6/28/2007
  • Series: Essentials Series
  • Edition number: 1
  • Pages: 304
  • Product dimensions: 9.55 (w) x 10.25 (h) x 1.50 (d)

Table of Contents

Introduction     8
Purple & blue     22
Eggplant crisps with yogurt dipping sauce     27
Roasted purple carrots & fennel
Grilled pizzas with blue potatoes & onions     28
Purple asparagus with orange vinaigrette Scallops with bell pepper dressing     31
Grilled eggplant & feta cheese rolls     32
Purple carrots glazed with red wine
Fig & purple endive salad     37
Halibut & purple grapes
Roasted tuna with olives, grapes & pine nuts     38
Roasted turkey breast with, figs & lavender
Chicken & eggplant salad     41
Chickens fig skewers
Roasted pork & prunes     42
Baked pilaf with currants, lavender & almonds     47
Herbed blue potatoes
Salmon with wild blueberry & rhubarb sauce     48
Stir-fried pork with black plums     51
Duck with purple cabbage, blackberries & port
Sichuan beef with eggplant     52
Wild rice with purple bell pepper & pecans     57
Pan-fried blue potatoes with sage
Grilled plums with kirsch cream     58
Grilled berry parcels
Purple fruits with lavender syrup     61
Roasted black plums with star anise
Blackberry crepes     62
Pomegranate-glazed figs
Green     64
Belgian endive with blue cheese & walnuts     69
Green onions with anchovy sauce
Grilled fish tacos with green cabbage salad     70
Roasted broccolini with lemon     73
Roasted zucchini with anchoiade
Spinach souffle     74
Stir-fried chicken with broccoli & mushrooms     79
Dry-fried long beans
Chicken breasts stuffed with goat cheese & arugula     80
Trout & green pear salad     83
Grilled halibut with limes
Chicken, avocado & spinach salad     84
Roasted asparagus with eggs & parmesan     89
Cod on a bed of cucumbers
Baked pasta with dandelion greens & sausage     90
Lamb chops with arugula pesto     93
Broccoli gratin
Fettuccine with fava beans, artichokes & asparagus     94
Lemon sole with peas
Duck & Brussels sprouts     97
Stir-fried calamari & pea shoots     101
Chicken with tomatillo sauce
Okra with yellow plum tomatoes     102
Swiss chard with lemon & anchovy
Green figs with almond custard     105
Green apples baked with dried cranberries     106
Green pear & grape clafoutis
White & tan     108
Mushroom bruschetta     113
Mustard-honey leeks
Baked onion & white eggplant puree     114
Mashed Jerusalem artichokes with truffle oil
White asparagus mimosa with browned butter     117
Potato galettes with smoked salmon
Turkey sandwiches with sweet onions     118
Grilled white corn salad
Pork pot roast with parsnips, carrots & apples     123
Sicilian shrimp with cauliflower & almonds     124
Potatoes with chorizo & parsley
Turkey fricassee with kohlrabi, pears & mushrooms     127
Pork chops smothered in onions & apples
Monkfish with roasted white corn salsa     128
White eggplant & green onion salad     133
Grilled fennel with Indian spices
Cuban-style pork & plantains     134
Mu shu pork     137
Spicy cauliflower gratin     138
Parsley portobellos
Roasted fennel with fennel seed     143
Celery root & potato gratin
Turnips with peas & mushrooms     144
Chicken with caramelized shallots & wine
White nectarines with raw sugar & rum     147
Baked bananas & tapioca pudding
Yellow & orange     148
Yellow tomatoes with mint & pecorino     153
Grilled pumpkin with pumpkin seed dressing
Corn & crab quesadillas     154
Scallops with golden beets
Spanish tortilla with golden potatoes     157
Grilled salmon, yellow potato & corn salad     158
Grilled duck breast with papaya     163
Grilled snapper & mandarin salad     164
Mahimahi & mango salsa
Halibut with roasted nectarine chutney     167
Roasted sea bass with carrot puree
Rack of lamb with orange bell pepper relish     168
Baked sweet potato & rutabaga mash
Spaghetti squash aglio e olio     173
Turban squash with honey butter
Baked stew of curried root vegetables     174
Chicken with yellow peppers & passion fruit     177
Stuffed squash blossoms
Shrimp with papaya & coconut     178
Apricot-stuffed chicken breasts
Rutabaga & golden beets with pomegranate seeds     183
Indian-spiced squash with cashews
Ham & sweet potato hash     184
Butternut squash & pears with rosemary
Grilled apricots with sabayon     187
Pumpkin flan     188
Winter peach shortcake     191
Red     192
Grilled radicchio     197
Liver & onion bruschetta
Grilled calamari     198
Romesco sauce
Roasted tomato tart     201
Tart shell
Warm tomato & olive bruschetta     202
Red wine spaghetti with red bell pepper & onion
Shrimp with watermelon, feta & mint     207
Grilled cherry tomatoes
Sauteed trout with red grape sauce     208
Mahimahi with red potato, red bell pepper & rosemary     211
Baked mackerel with red currants
Game hens with pears     212
Roasted chicken & red onion
Duck with blood orange sauce     215
Turkey tenderloin with cranberry compote
Pork tenderloin with sour cherry sauce     219
Red-hot hash browns
Lamb kebabs with blood orange salad     220
Veal with red plum sauce     223
Chicken with cherry salsa
Baked pasta with radicchio & blue cheese     224
Rib-eye steaks with baked plums     229
Roasted beets with Indian spices
Berry gratin     230
Deep-dish cherry pie
Caramelized red pears with cinnamon     233
Broiled grapes in yogurt & sour cream
Strawberries in red wine     234
Cherries & pound cake
Brown     236
Broiled polenta with mushroom ragout     241
Chicken thighs with lima bean puree     242
Broiled tuna with cannellini bean salad     245
Chicken, mushroom & barley casserole     246
Duck sausage, tomato & cranberry bean casserole     251
Turkey with red mole     252
Cashew chicken stir-fry     255
Bulgur salad with zucchini, asparagus & green onions     259
Pork, quinoa & chile casserole     260
Lima beans baked with ham     263
Tamarind shrimp with peanuts
Ginger couscous with dried fruit     264
Split peas with yogurt & mint
Black bean & white corn salad     269
Lentils with shallots & serrano ham
Mango chicken with toasted quinoa     270
Kasha with walnuts & pasta
Maple panna cotta with candied walnuts     273
Pear, cranberry & walnut crisp     274
Oatmeal & dried peach muffins
Reference     276
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