100+ Eating and Feeding Recipes

Recipes you can feel good about eating

Aperitivo, Starters, and Crudite Snacks

Roasted Beets with Labneh and Pistachios

Orange Tahini Caramel Dip and Crisp Apple Slices

White Balsamic Marinated Carrot Sticks

Santorini ‘Fava’ Split Pea Hummus

Greek Bruschetta

Zucchini Carpaccio with Herbs

New Harvest Fettunta with Kale

Marinated Cremini Mushrooms in Herbs

Lower Sugar Fig Spread

Umami Naan

Flash Pickled Sherried Red Onions

Yamitsuki shio, ‘Addictive Salted’ Cabbage

Armenian Stuffed Flatbreads with Greens and Herbs (Jingalov Hats)

Bagna Cauda (Garden Vegetable Crudités with Warm Garlic and Anchovy)

Libyan Caraway Butternut Toast (Chershi) 13

Moroccan Eggplant and Tomato Spread (Zaalouk) with Whole Wheat Pita Triangles

Salads, Greens, Bowls

Wild Arugula in Walnut Oil and Lemon with Aged Parmesan Shards

Kyo-yasai Asian Greens Complete Protein Bowl with Ginger Sesame Dressing

Chili Lime Sweet Potato, Avocado, and Black Bean Grain Bowl

Apple, Fennel, and Cabbage Salad with Creamy Herb Buttermilk Ranch Dressing

Bulgur Tabbouleh with Persian Cucumbers, Dried Cherries, Avocado

Winter Salad of Frisée and Radicchio with Pears, Pecans, and Dried Cherries

Sunrise Point Minted Watermelon and Feta Salad

Salmon Salad-Stuffed Tomatoes with Chili, Lime, and Toasted Sesame Vinaigrette Over Arugula

‘Whole Lobster’ Salad with Spicy Greens and White Balsamic

Dressed Grilled Fennel, Oranges, Olives, and Onions

Fish, Shellfish

Grilled Whole Branzino Stuffed with Garlic and Rosemary

Corn and Cod Chowder with Pole Beans

Mussels with Sweet Tomato Jam on Sourdough

Sicilian Pasta alle Vongole (Pasta with Clams in Olive Oil and Garlic) 9

Fish Tacos with Chipotle-Lime Crema

Fish Tacos with Salsa Fresca and Chipotle Crema

Monkfish and Green Cabbage Street Tacos with Chipotle Crema

Clean + Light Roasted Salmon with Chunky Avocado-Lime Salsa and Quinoa

Five minute Salmon Glazes for the Oven or Grill

5 Minute Chipotle Salmon Filets

Honey Mustard-glazed Salmon with Sweet Potato, Goat Cheese, and Arugula Salad

Piedmontese Tuna-Stuffed Roasted Peppers

A Refreshing Lemon Dill Shrimp Salad on Rye

The Filet-O-Fish made better

Salmon Salad-Stuffed Tomatoes with Chili, Lime, and Toasted Sesame Vinaigrette Over Arugula

‘Whole Lobster’ Salad with Spicy Greens and White Balsamic

Pan-sautéed Soft Shell Crabs in Lemon-Caper Brown Butter with Fennel-Thyme Blistered Tomatoes

Pasta Colatura di Alici

Poultry

Cider-Braised Chicken with Farro and Mushrooms

Firecracker Thai Red Curry Vegetables with Chicken

Rotisserie Chicken, Blistered Tomatoes, Kale and Cumin-scented Black Beans

Chicken and Black Bean Burrito with Avocado and Orange Salad

Za’atar Chicken with Mushrooms, Farro, and Roasted Grapes

Roasted Chicken with Onions, Whole Garlic, and Carrots

New Mexican Duck and Bean Chili with Chocolate

Molly’s Roasted Chicken, Fig Jam, Arugula, and Goat Cheese on Ciabatta

“Take No Prisoners” Turkey Carcass Rice Soup

Vegetable Forward Dinners, Light Meals

Osteria Nico’s Swanky Brussels Sprouts Toast

Green Swiss Chard and Caramelized Onion Tacos with Tomatillo Salsa

Roasted Napa Cabbage over Black Rice with Ginger Citrus Vinaigrette

Roasted Vegetable Couscous and Chickpea Bowl

Gochujang Mushroom Ma Po Tofu

Chili Crisp Tofu Stir-fry with Asian Greens

Orecchiette with Rabe and White Beans (Apulian Cime di Rapi with Cannellini)

Corn and Zucchini Custard

Fasolakia Ladera (Velvet Green Beans Simmered in Olive Oil with Tomatoes)

Oven-baked Eggplant Slices

Roasted Red Peppers, Eggplant, Basil and Fontina on Sourdough

Eggplant, Spinach, and Tomato Towers with Red Pepper Marinara

Making The Sabich at Home [Eggplant, Egg, and Amba in Pita]

Braised Autumn Roots, Apple, and ‘Sausage’ Over Creamy Polenta

Chili Lime Sweet Potato, Avocado, and Black Bean Grain Bowl

Torta di Bietole (Swiss chard torte with dark cherries and sultanas)

Grains, Rice,

Leek and Onion Bread Pudding with Savory Fall Greens

Leek, Apple, and Mushroom Baked Barley Risotto

Zakkokumai(雑穀米) ‘mixed grains,’ rice with millet, barley, quinoa, seeds

Eggs and Greens

Turkish Poached Eggs in Hot Garlicky Yogurt with Spinach (Cilbir)

Confetti Frittata and Chili Roasted Cauliflower

Kuku Sabzi “Persian Frittata” with Greens

Eggplant and Scallion Kuku (omelet) with pomegranate seeds and yogurt

Spinach and Walnut Keftes de Espinaca con Muez

Leek and Swiss Chard Keftes de Prasa

Lamb

Mushroom, Barley, and Lamb Scotch Broth

Lamb and Butternut ‘Pastitsio’ Winter squash with my version of a lightened up version of béchamel to create a satisfying twist on a Greek macaroni ‘Pastitsio’

Vegetables

Chili Sweet Potato Coins

Yakitori Joint Cabbage Ribs with Soy Ginger Dipping Sauce and Sesame Red Miso Dipping Sauce

Pumpkin (or Butternut) Agrodolce

Frances’ Easy ‘No Cream’ Creamy Spinach

Radicchio Roasted with Aged Balsamic Vinegar

​Smoky Braised Greens

Smoky Roasted Brussel Sprouts

Morning Muffins, Lesser Evil Desserts, and Fruit

Orange Tahini Caramel Dip and Crisp Apple Slices

Roman Cassola - Rustic Ricotta Cheesecake with Pear and Lemon

Dark Chocolate Mendiants with Apricots, Nuts, and Dried Cranberries

Spiced Pear, Blueberry, and Cardamom Yogurt Parfaits

Wild Blueberry, Whole Wheat, Rye and Walnut Breakfast Muffin (Low Sugar)

Golden Chai and Summer Squash Muffins

Little Meyer Lemon Olive Oil Cakes

Lesser Evil #1: Chocolate Lover’s Sour Cream Frosted Loaf Cake (Lower Sugar)

Zucchini Chocolate Chip Muffins

Shell’s Chocolate Olive Oil Loaf with Banana and a Hazelnut Crumb

Annada Rathi’s Mango Lassi

Honey-Kissed Peaches in Prosecco

Honey and Oats Cake with Apple Butter

Cravable Apple Butter No-Added Sugar