Cookbooks Discussed

 Spices of Life: Simple and Delicious Recipes for Great Health by Nina Simonds (Nov. 2015)

      Recipes prepared and shared at the meeting:

          Spiced Almonds, page 27
          Bite-Size Vegetables with Spicy Peanut Dip, page 28-29
          Sweet and Sour Baby Carrots, page 30
          Spicy Shrimp Cocktail, page 32
          Spinach Salad with Sun-Dried Tomatoes, page 61
          Roasted Onion & Mushroom Frittata, page 62-63
          Hoisin Turkey Thighs with Squash, page 108
          Lucia's Moroccan Sweet and Sour Carrots, page 125
          Curried Chicken Salad with Mango and Grapes, page 154-155
          Rainbow Slaw with Curried Yogurt Dressing, page 177
          Roasted Beets with Ginger and Balsamic Vinegar, page 184
          Curried Coconut Sweet Potato, page 188
          Darina's Pan-Grilled Chicken with Parsley Salad and Sun-Dried Tomatoes, page 194
          Warm Roasted Winter Vegetable Salad, page 272
          Fluffy Lemon Quinoa, page 307
          Pumpkin-Applesauce Muffins, page 345
          Mrs. Shaw's Molasses Spice Cookies, 349
The Nantucket Holiday Table by Susan Simon (Dec. 2015)

     Recipes prepared and shared at the meeting:

        Kedgeree with Nantucket Smoked Bluefish, page 23
Sweet Potato and Chorizo Frittata Squares, page 24
Jimmy Gross's Christmas-Day Crepes, page 2
Root Vegetable Chips, page 38
Maple Syrup Baked Beans, page 92
        Christmas Stocking Carrot Soup, page 102
        Cranberry Crunch, page 126
        Spirited Gingerbread, page 130
        Pumpkin Caramel Pudding, page 13
        Sweet Navel Orange Marmalade, page 142
        Hilda Simon's Ginger Snaps, page 154
        Date Pudding, page 156

How to Cook Everything Vegetarian by Mark Bittman (Jan. 2016)

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Recipes shared at the January 2016 meeting:

 Carrot Salad with Cumin, page 45
 Chinese Marinated Celery, page 46
 Spicy No-Mayo Cole Slaw, page 49
 Carrot Soup, page 105
Minestrone Soup, page 123
Peanut Soup, Senegalese Style, page 124
Quiche aux Poireaux, page 188
Onion Quiche, page 188
Goat Cheese and Potato Tart with Potato Crust, page 227
Walnut Pate, page 316
Spinach with Currants and Nuts, page 360
Blue Cheese Apples, page 402
Layered Vegetable Torte, page 405
Vegetable Lasagna, page 459
Rich Macaroni and Cheese, page 461
Curried Rice with Chickpeas, page 510
Kasha Varniskes, page 562
Gigantes with Brussel Sprouts, page 587
Spanish-style Braised Lentils, page 598
Chocolate Black Bean Chili, page 608
Roasted Chickpeas, page 618
Cheese Shortbread, page 696 Honey Spice Cake, page 854
Apple-Cardamom Bread Pudding, page 885

Raising the Salad Bar, by Catherine Walthers (Feb. 2016)

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Recipes shared at the February 2016 meeting:

Baby Spinach and Strawberry Salad, page 36  
Thai Melon Salad, page 54   
Mixed Greens and Roasted Pear Salad, page 65  
Vegetable Lovers Salad, page 67  
Curried Chicken Salad, page 80  
Pesto Chicken Salad with Bacon, Tomatoes,
   and Garlic Croutons
, page 88  
Queen of Hearts Raspberry Chicken Salad, page 89  
Cajun Shrimp and Corn Salad, page 110  
Steamed Mussels with Garlic Croutons, page 123  
Mexican Sweet Potato and Black Bean Salad, page 136  
Fingerling Potato Salad with Balsamic-Mustard Vinaigrette, page 141
New Potato Herbed Salad, page 143  
Couscous Salad with Roasted Vegetables, page 151 
Lemony Asparagus and Artichokes, page 153   
Greek Pasta Salad, page 162   
Bountiful Italian Bean Salad, page 176  
Lentil Salad with Maple Balsamic Vinaigrette, page 179   
White Bean and Asparagus Salad, page 180  
Black Bean and Rice Salad with Chile-lime Vigaigrette,  page 191  
Bulgur Salad with Apricot Radicchio and Parsley, page 193
Wheat Berry Salad with Citrus Dressing, page 195  
Wild Rice and Wheat Berry Salad, page 198  
Quinoa Salad with Lemon Vinaigrette, page 203  
Jicama Mango Slaw, page 213  
Red Cabbage Slaw with Lemon-Ginger Vinaigrette, page 216  
Cucumber-Yogurt Salad, page 230 

Make it Ahead, by Ina Garten (Feb. 2016)

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Recipes shared at the March 2016 meeting

Zucchini Basil Soup, page 47  (Larry Harty)
Spanish Tapas Peppers, page 49  (June Diffenbach)
Cauliflower & Celery Root Soup, page 54  (Margaret McCabe)
Braised Red Cabbage with Pancetta, page 62  (Milda Contoyannis)
Ham & Leek Empanadas, page 70  (Claudia Feeney)
Quinoa Tabbouleh with Feta, page 74  (Mary Fenoglio)
Winter Slaw, page 77  (Nancy Alexanderson)
French Chicken Pot Pies, page 98   (Yasmin Chalisa)
Apple Chutney, page 113  (Jane Franklin)
Pastitsio, page 124  (Beth Baryiames)
Roasted Vegetable Lasagna, page 127  (Lorna Fredd)
Herb-Roasted Fish, page 131  (Gerrie Madigan)
Asparagus & Proscuitto Bundles, page 149  (Emily Speagle)
Crusty Baked Potatoes with Whipped Feta, page 154  (Emma McKenna)
Peas & Pancetta, page 158  (Doris Smith)
Pear & Parsnip Gratin, page 161  (Suzanne Knight)
Summer Vegetable Couscous, page 167  (Jacqueline Barnard)
Carrot and Cauliflower Puree, page 169  (Karen Ahearn)
Parmesan Chive Smashed Potatoes, page 177  (Susan Avakian)
Salty Oatmeal Chocolate Chunk Cookies, page 192  (Ingrid Wheeler)
Fresh Blueberry Pie, page 205  (Douglas Bailey)
Salted Caramel Nut, page 229  (Enid Boasberg)
Ginger Shortbread, page 230  (Cheryl & John Mandler)
English Chocolate Crisps, page 232  (Janet Kaminstein)
Sour Cream Corn Bread, page 239  (Guperneet Jeji)
Blueberry Bran Muffins, page 256  (Jean Husson)
Chocolate Banana Crumb Cake, page 261  (Dorothy Franklin)

Flour, too by Joanne Chang (April 2016)

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Recipes shared at the April 2016 meeting
Vegan Vanilla Mixed Berry Muffins, p.69  (Enid Boasberg)
Brown Sugar-Oat Cherry Muffins, p.70  (Milda Contoyannis)
Garlic & Rosemary Home Fries, p.84  (Emily Speagle)
Christopher's Oven-Baked Potato and Red Pepper Tortilla, p.93 
      (Cheryl & John Mandler)
Winter Greens, Mushroom, & Parmesan Strata, p96  (Susan Avakian)
Chilled Spanish White Gazpacho, p. 102  (Dottie MacKeen)
Chilled Cucumber & Yogurt Fresh Herb Soup, p.103  (Karen Ahearn)
Vegan Carrot & Ginger Soup, p.104  (Pauline Gennis)
Eggplant Parmesan Soup, p.110  (Jane Franklin)
Creamy Tomato-Parmasen and Potato Soup, p.111  (Nathalie Harty)
Spicy Three-Bean & Corn Chili, p.113  (Ingrid Wheeler)
Chipotle Chicken & Black Bean Soup, p.116  (Jean Husson)
Chicken & Orzo with Vegetables, p.118  (Gerrie Madigan)
Mama Chang's Hot & Sour, p.124  (Yasmin Chalisa)
Lemony Hummus, p.136  (Joyce Lamensdorf)
Curried Tuna, p.139  (June Diffenbach)
Smoked Turkey with Sharp Cheddar & Cranberry Chutney, p.142  (Jacqueline Barnard)
Orange and Beet Salad, p.168  (Pat Kreckel)
Warm Quinoa Salad, p.170  (Barbara Wagner)
Mushroom & Leek Lasagna with Creamy Bechamel, p.181  (Amy Lima)
Three Cheese Pizza, p.185  (Carolyn Schaefer)
Spectacular Spiced Pecans, p.215  (Beth Baryiames)
Gougeres, p.216  (Claire May)
Scallion Pancakes, p.219  (Gurperneet Jeji)
Bittersweet Chocolate-Espresso Terrine, p.254  (Suzanne Knight)

Mastering the Art of French Cooking by Julia Child (May 2016)

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Recipes shared at the May 2016 meeting

Vichyssoise (Cold Leek & Potato soup), p.36   (Suzanne Knight)
Soupe a L'oignon, p.43   (Lorna Fredd)
Saffron-flavored Garlic Soup with Potatoes, p.48   (Jacqueline Barnard)
Quiche au Fromage de Gruyere, p.147   (Susan Avakian)
Amuse-Guele Au Roquefort, p.196   (Beth Baryiames)
Bouchees Parmentier au Fromage, p.198  (Mary Fenoglio)
Chou-fleur aux Tomates Fraiches, p.459   (Linda Miller)
     Cauliflower Gratineed with Cheese & Tomatoes
Braised Carrots with Artichokes & Mushrooms, p.478  (Barbara Wagner)
Ratatouille, p.503  (John and Cheryl Mandler)
Tomates a la Provencale, p.507   (Karen Ahearn)
Salade a la D'Argenson, p.543  (Nathalie Harty)
     Rice and Beet Salad
Creme Anglaise, p.588   (Nancy Levy)
Pouding Alsacien (Gratin of Sauteed Apples), p.626   (Jean Husson)
Clafouti, p.655   (Emily Speagle)
Biscuit au Beurre, p.669   (Reni Cunningham)

Paleo Lunches & Breakfasts by Diana Rodgers

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Recipes shared at the June 2016 meeting:

Chicken, Celeriac and Mustard Salad Wrap, page 32   (Claudia Feeney)
Avocado, Orange, and Herb Chicken Wrap, page 39  (Susan Avakian)
Lamb "Dosa" Purses with Coconut Creme, page 70  (Jean Husson)
Prosciutto & Fig Salad, p.86  (Kathleen Carey)
Hearts of Palm, Shrimp & Avocado Salad, p. 91  (Lori Locascio)
Wild Tuna, Orange and Parsley Salad, page 95   (Karen Ahearn)
Winter Beet Salad, p.96   (Barbara Wagner)
Chicken Avocado Bacon Salad, p. 99   (Beth Baryiames)
Chicken, Vegetable, & Avocado Soup, p.109  (Karen Deady)
Peppery Smooth Gazpacho, page 113  (Jane Franklin)
Sweet Potato Apple-Cinnamon Pancakes, p. 127  (Linda Benua)
Bacon, Lemon, and Greens, p.138   (Cheryl & John Mandler)
Melon & Ginger Smoothie, p.145  (Nancy Kerr)
Strawberry Watermelon Mint Smoothie, p.146   (Yasmin Chalisa)
Pulled Pork with Orange and Herbs, p. 148  (Dottie MacKeen)
Thai Curry Cakes, p. 151  (Lorna Fredd)
Sun-dried Tomato & Rosemary Biscuits, p.154  (Mary Fenoglio)
Sweet Potato Crepes, p. 157  (Reni Cunningham)
Moroccan Meatballs, p. 162  (Ingrid Wheeler)
Super Hero Chicken Liver Pate, p.163 n  (Milda Contoyannis)
Bacon & Egg Salad with Fresh Herbs, page 167 (Emily Speagle)

Indian-spiced Roasted Winter Squash, p.171   (Jeji Gurperneet)
Inspired Asparagus with Bacon & Hazelnuts  (Nancy Levy)

Food52 Genius Recipes: 100 Recipes that Will Change the Way You Cook

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Recipes shared at the July 2016 meeting:

Bar Nuts, p.33   (Nathalie Harty)
Devil Eggs, p.35  (Mary Fenoglio)
Watermelon, Mint & Cider Vinegar Tonic, p.50  (Kathleen Carey)
"Use a Spoon" Chopped Salad, p.67  (Heather Oliver)
Warm Squash & Chickpea Salad, p.70   (Linda Benua)
Green Peach Salad, p. 71   (Nancy Levy)
Kale Salad, p.74  (Carolyn Schaefer)
Wild & White Rice Salad, p.80   (Karen Ahearn)
Roasted Carrot & Avocado Salad with Crunch Seeds, p.83  (Jean Husson)
Chickpea Stew with Saffron, Yogurt, & Garlic, p.84  (Colleen Katsuki)
Spicy Tomato Soup, p.87  (Yasmin Chalisa)
Rosemary-Brined Buttermilk Fried Chicken, p.102  (Breena Daniell)
Pasta with Yogurt & Caramelized Onions, p.144  (Jane Franklin)
Mushroom Bourginon, p.147   (Lorna Fredd)
Pasta with Let-My-Eggplant-Go Free! Puree, p.160  (Claudia Feeney)
Green Lentil Salad, p.169   (Beth Baryiames)
Balsamic Glazed Beets & Greens, p.180  (Gurperneet Jeji)
Gratin of Zucchini, Rice, Onion with Cheese, p.193  (Emily Speagle)
Dense Chocolate Loaf Cake, p.218  (Joyce Lamensdorf)
Marie-Helene Apple Cake, p.221   (Pat Kreckel)
Whole Wheat Chocolate Chip Cookies, p.229  (Cheryl & John Mandler)

Debra Stark Cookbooks  (August 2016)

Eat Well Be Happy
If Kallimos Had a Chef
Round the World Cooking
Debra's Natural Gourmet
Blue Ribbon Edition
Cooking at the Natural Gourmet


Recipes discussed at the August 10, 2016 meeting: 

From Eat Well Be Happy
Mango Pineapple Sorbet (website)   (Nancy Levy)
Wild Rice and Sweet Potato Pilaf, p.132   (Karen Ahearn)
Colorful Cabbage Salad, p. 68 (Lori Locascio)

From If Kallimos Had a Chef
Quinoa with Pine Nuts and Apricots (website)  (Heather Oliver)
Greek Orzo Salad with Feta and Shrimp, p. 96, (Emily Speagle)

From Round the World Cooking
Cucumber Yogurt Salad, p.140   (Linda Benua)
Pea, Artichoke Heart and Cheddar, p.158   (Dottie MacKeen)

From Debra's Natural Gourmet
Spiced Nuts, p.15   (Jean Husson)
Roasted Garlic Chicken, p.165  (Yasmin Chalisa)
Baked Shrimp with garlic and cheese, p.187 (Ellen Dicksie)
Cajun chicken salad, p., (Pat Kreckel)

From Blue Ribbon Edition
Gourmet Cornbread with Walnuts, p.234   (Nancy Kerr)
Kale Salad, p. 87 (Enid Boasberg)
Roasted Beets with Walnuts and Feta, p. 88 (Kerry Cronin)
Italian Chestnut Flour Bread, p., (Wendy Wolfberg)
Pink Stevia Lemonade, p. 436 (Beth Baryiames)
Couscous with roasted vegetables and pistachios, p. 131 (Kathleen Carey)
Maple Almond Frangipane, p. 299 (Joyce Lamensdorf)

From Cooking at the Natural Gourmet
Red Lentil Salad With Red Peppers and Cucumbers, p.151  (Susan Avakian)
Lemon Chicken, p.239 (Gurparneet Jeji)

America: Farm to Table, by Mario Batali (Sep. 2016)

Recipes discussed at the September 14, 2016 meeting: 

Sweet Corn Parmigiano Budino, p. 9 (Nancy Levy)
Moroccan Carrot Salad, p. 93   (Enid Boasberg)
Chilled sweet corn soup, p. 81   (Cheryl and John Mandler)
Focaccia Panzanella  (Wendy Wolfberg)
Jerk chicken w/spicy pineapple ketchup, p. 188 (Lorna Fredd)
Sweet and Hot Tomato Jam, p. 274  (Jane Franklin)
Carrot Fritelle with Feta Cheese (Barbara Gugluizza)
Creamy Kale Gratin, p. 255 (Dottie MacKeen)
Acorn Squash Stuffed with Lamb and Mint, p. 230 (Jean Husson)
Tomato Focaccia, p. 110 (Gurperneet Jeji)
Potato and Salami Cheesecake, p. 17 (Yvonne Medina)
Walnut Honey Cake, p. 318 (Susan Avakian)
Caponata 'subs', p. 121 (Barbara Wagner)
Baked Lasagne Alla Norma, p. 149 (Suzanne Knight/Dean Sullender)
Chicken Saltimbocca, p. 176 (Doris Smith)
Prosciutto goat cheese, p. 40 (Pat Kreckel)
Cherry brown butter coffee cake, p. 317 (Mary Fenoglio)
Meatballs with Swiss Chard, p; 233 (Muriel Meade)
Spaghetti with fava beans, mint, and garlic, p. 158 (Laura LeVan)
Peaches in Red Wine Syrup, p. 282 (Carolyn Shohet)
Braised Leeks, p. 252 (Joyce Lamensdorf)
Classic Apple Tart Tatin, p. 312 (Nancy Kerr)
Carrot, Hazelnut, and Ginger Cake, p. 278 (Melissa Gallo)
Spicy Ricotta and Tomato, p. 25 (Dicksie Callen)

Spice: Flavors of the Eastern Mediterranean, by Ana Sortun (Nov. 2016)

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Recipes discussed at the November 9, 2016 meeting: 

Carrot Purée & Egyptian Spice Mix with Nuts and Olive Oil, p. 6 (Hope Rubin)
Chickpea Crepes, p.8 (Lori Locascio)
Fried Haloumi Cheese with Pear and Spiced Dates, p. 10 (Joyce Lamensdorf) 
Mazy's Jeweled Rice, p. 58 (Suzanne Knight)
Panforte, p. 68 (Marilyn Lucks)
Scallop Pizza with Leeks and Fennel Seed, p. 92 (Emily Speagle)
Squash Kibbeh with Brown Butter and Spiced Feta, p. 106 (Dean Sullender)
Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion and Tahini, p. 110 (Enid Boasberg)
Cranberry Beans Stewed with Tomato and Cinnamon, p. 113 (Jane Franklin)
Black Walnut Baklava, p. 129 (Yvonne Medina) 
Muhammara: Red Pepper and Walnut Puree, p. 153 (Claudia Feeney)
Crick-cracks: Savory Turkish-Style Crackers, p. 176 (Gurperneet Jeji) 
Creamy Parsnip Hummus with Parsley, p. 188 (Carolyn Shohet)
Roasted Red Peppers with Sesame Seed Vinaigrette, p. 195 (Heather Oliver)
Greek Salad with Winter Vegetables, Apple, and Barrel-Aged Feta Cheese, p. 234 (Dottie MacKeen)
Warm Olives with Za'tar, p. 239 (Beth Bariyames)
Francisco's Manaaeesh (Flatbread with Za'atar), p. 240 (Lorna Fredd)
Beet Tzatziki, p. 252 (Carolyn Schaefer) 
Grilled Peach and Pepper Salad, p. 254 (Doris Smith)
Chopped Romaine and Cucumber Salad with Yogurt Dressing, p. 256 (Susan Avakian)
Chopped Romaine and Cucumber Salad with Yogurt Dressing, p. 256 (Barbara Wagner)
Sliced Summer Tomatoes with Basil and Walnut Tabouleh, p. 258 (Ingrid Nordahl) 
Melon and Tomato Salad with Mozzarella and Oregano, p. 278 (Karen Ahearn)
Potato Risotto with Green Olives, Walnuts, and Rosemary, p. 294 (Barbara Gugluizza)
Palace Bread: Syrup-Soaked Bread Pudding with Thick Cream and Pistachios, p. 314 (Ann Warner)
Leslie's Homemade Yogurt, p. 333 (Mary Fenoglio)
Garlic and Almond Soup, p. 338 (Cheryl and John Mandler)
Celery Root Skordalia, p. 341 (Jan Perry)
Armenian Bean and Walnut Pate, p. 344 (Reni Cunningham) 

The Smitten Kitchen Cookbook, by Deb Perelman (December 2016)
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Recipes discussed at the December 14, 2016 meeting:

Almond Date Breakfast bars, p. 21 (Suzanne Knight)
Big Cluster Maple Granola, p. 26 (Laura Mills)
New York Breakfast Casserole, p. 43 (Emily Speagle)
Fig, Olive Oil and Sea Salt Challah, p. 45 (Lorna Fredd)

Cheddar Swirl Breakfast Buns, p. 49 (Gurperneet Jeji)
Zucchini Ribbons w Almond Pesto, p. 57 (Nancy Kerr)

Iceberg Stack with Blue Cheese and Radishes, p. 61 (Douglas Bailey)
Kale Salad with Cherries and Pecans, p. 67 (Dean Sullender)
Broccoli Slaw, p. 72 (Karen Ahearn)
Cranberry Bean Salad with Walnuts and Feta, p. 74 (Sylvia Mallory)
Honey Farro Salad, p. 78 (Pat Kreckel)
Honey and Harissa Farro Salad, p. 78 (Barbara Wagner)
Ratatouille Sub, p. 91 (Muriel Meade)
Wild Mushroom Tart, p. 95 (Laura LeVan)
Sweet Peas and Shell Alfredo, p. 121 (Doris Smith)
Roasted Tomatoes and Cipollini Onions with White Beans, P. 141 (Jean Husson)

Mushroom bourguignon, p. 151 (Cheryl and John Mandler)
Sesame-spiced turkey meatballs and smashed chickpea salad, p. 167 (Beth Baryiames)
Maya's sweet and sour holiday brisket, p. 183 (Claudia Feeney)
Tomato glazed meatloaves with brown butter mashed potatoes, p. 187 (Dottie MacKeen)
Buttered Popcorn Cookies, p. 195 (Heather Oliver)
Cranberry Crumb Bars with Mulling Spices, p. 206 (Yvonne Medina)

Brownie Roll-out Cookies, p. 210 (Barbara Gugluizza)
Chocolate Silk Pie, p. 222 (Yasmin Chalisa)

Tres Leche Rice Pudding, p. 275 (Jane Franklin)
Spicy Brittled Peanuts, p. 286 (Enid Boasberg)

Baked Potato Crisps with the Works, p. 296 (Carol Aronson)
Chocolate Babka, from Deb Perelman's website (Wendy Wolfberg)

My Paris Kitchen: Recipes and Stories, by David Lebovitz (January 2017)

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Recipes discussed at the January 11, 2017 meeting:

Salted Olive Crisps, p. 42 (Gurperneet Jeji)
Artichoke tapenade with rosemary oil, p. 53 (Enid Boasberg)
Eggplant caviar, p. 66 (Cheryl and John Mandler)
Onion Tart, p. 69 (Muriel Meade)
Merguez Meatballs, p. 74 (Emily Speagle)
Leeks with mustard-bacon vinaigrette, p.88 (Sue Beede)
Fattoush, p. 116 (Laura LeVan)
Cherry tomato crostini with homemade herbed goat cheese, p. 119 (Claudia Feeney)
Grated Carrot Salad, p. 123 (Joyce Lamensdorf)
Croque Monsieur, p. 137 (Douglas Bailey)
Ham,blue cheese and quiche, p. 155 (Pat Kreckel)
Chicken pot Parmentier, p. 166 (Lorna Fredd)
Smoky barbecue-style pork, p. 190 (Suzanne Knight and Dean Sullender)
Butternut Squash Crumble, p. 215 (Jean Husson)
Mashed potatoes,. p. 216 (Yasmin Chalisa)
French Fries, p. 219 (Barbara Gugluizza)
Green Beans/snail butter, p. 222  (Nancy Alexanderson)
Roasted Root Vegetables, p. 225 (Karen Ahearn)
French lentil salad with goat cheese and walnuts, p. 233 (Susan Avakian)
Lemon-pistachio Israeli couscous, p. 237 (Dean Sullender and Suzanne Knight)
Lemon Pistachio Israeli Couscous, p. 237 (Barbara Wagner)
Wheat berry salad with radicchio, root vegetables, and pomegranate, p. 240 (Beth Baryiames)
Almond cakes with browned butter, p. 268 (Yvonne Medina)
Madeleines, p. 274 (Margaret McCabe)
Honey Spice Bread, p. 293 (Sylvia Mallory)
French Cheesecake, p. 302 (Reni Cunningham)

From Website
Blue Cheese Biscuits (from website), (Wendy Wolfberg)
Noodle Pudding (from website), Nancy Kerr

Heart and Soul in the Kitchen Recipes and Stories, by Jacques Pepin (February 2017)

Recipes discussed at the February 8th, 2017 meeting: 

Cannellini Bean Dip, p. 10 (Linda Benua)
Spicy Garbanzos, p. 12 (Barbara Wagner)
Green Salad with mustard dressing, p. 63 (Nancy Alexanderson)
Cucumber, Onion and Mint Salad, p. 73 (Yasmin Chalisa)
Tomato and potato salad with mustard dressing, p. 76 (Pat Kreckel)
Tabbouleh, p. 82 (Yvonne Medina)
Fast Fougasse, p. 108 (Sylvia Mallory)
Country bread, p. 110 (Gurperneet Jeji)
Grilled chicken tenders with Chimichurri, p. 200 (Mary Fenoglio)
Spinach stuffed pork loin chops, p. 216 (Doris Smith)
Fusilli in Spicy Garlic Tomato Sauce, p. 280 (Linda Sears)
Spinach and Ricotta Lasagna, p. 292 (Margaret McCabe)
Artichoke Hearts and Peas, p. 296 (Beth Baryiames)
Eggplant-Tomato Gratin, p. 316 (Susan Avakian)
Eggplant chinois, p. 320 (Cheryl and John Mandler)
Quick Pickled Red Onions and Radishes, p. 328 (Jane Franklin)
Broiled Maple Sweet Potatoes, p. 336 (Karen Ahearn)
Stew of Radishes, p. 338 (Laura LeVan)
Stuffed Tomatoes, p. 340 (Jean Husson)
Apple Galette, p. 352 (Carolyn Shohet)
Caramelized Pear Custard, p. 373 (Claudia Feeney)
Chocolate Pistachio Biscotti, p. 398 (Nancy Levy)
Coffee Panna Cotta, p. 406 (Laura LeVan and Barbara Morse)
Mini Chocolate Truffles, p. 409 (Lorna Fredd)

One Big Table: A Portrait of American Cooking: 600 recipes from the nation's best home cooks, farmers, pit-masters and chefs, by Molly O'Neill

Recipes discussed at the March 8th, 2017 meeting:

Bill McIntyre's Marinated Feta, p. 25 (Beth Baryiames)
Roopa Unnikrishnan's Cucumber Pudina Sandwiches, p. 34 (Yasmin Chalisa)
Kava an Ramsier's Tidewater Peanut Soup, p. 114 (Jane Franklin)
Jamie Pagana's Rich and Tasty Cornbread, p.145 (Reni Cunningham)
Sarah Carnochan's Herb Salad Cream, p. 162 (Jean Husson)
Rogue Creamery's Best Blue Cheese Dressing Ever, p. 166 (Nancy Alexanderson)
Haley Watkins's Warm Spinach Salad with Fig-Balsamic Glaze, p. 175 (Beverly Koenigsberg)
Sicoutris Family's Greek Orzo Salad, p. 187 (Karen Ahearn)
Kalyn's Green Bean Salad with Greek Olives and Feta Cheese, P. 191 (Carolyn Shohet)
Dan Huntley's Red Slaw, p. 200 (Anita Feld)
King Ranch Chicken, p. 352 (Dean Sullender)
Mrs. Pfluger's Sauerbraten, p. 438 (Lorna Fredd)
Old fashioned meat and rice loaf, p. 449 (Mary Fenoglio)
Gwen Tabor's African Lamb, p. 478 (Lyn Lucks)
Jasmin Evan's Roasted Zucchini Provencal, p. 534 (Claudia Feeney)
Deseree Anne Kazda's Spiced Cauliflower, p. 576 (Gurperneet Jeji)
Claudette Eugene's rice and beans, p. 641 (John Mandler)
Dalia's Israeli Couscous, p. 647 (Joyce Lamensdorf)
Janet Crain's Kasha Varnishkes, p. 673 (Enid Boasberg)
Janet Crain's Kasha Varnishkes, p. 673 (Nancy Kerr)
Fay Peterson's Blue Ribbon Apple Pie, p. 711 (Emily Speagle)
Nora Ephrom's Chocolate Cream Pie, p. 736 (Carol Steele)
Jeanne Hodesh's rice pudding, p. 744 (Cherly Mandler)
Anne F. Thacher's Pixie Tangerine Cookies, p. 764 (Sylvia Mallory)
MaMa Nola's Fudgy Brownies, p. 775 (Barbara Gugluizza)
LaVerne's Black Raspberry Bars, p. 781 (Doris Smith)
Kate Thomas's Raspberry-Filled White Chocolate Bars, p. 782 (Yvonne Medina)
Chocolate Flourless Cake, p. 808 (Nancy Levy)
Flo Braker's Simply Perfect Yellow Cake, p. 812 (Douglas Bailey)
Blood Orange Yogurt Cake, p. 820 (Suzanne Knight)

Moosewood Restaurant Favorites: The 250 Most-Requested, Naturally Delicious Recipes
from One of America's Best-Loved Restaurants

Recipes discussed at the April 12th, 2017 meeting: 

Southeast Asian rolls, p. 30 (Claudia Feeney) (Peanuts are used in the recipe)
Southeast Asian rolls, p. 30 (John Mandler) (Peanuts are used in the recipe)
Spanakopita Bites, p. 40 (Margaret McCabe)
Edamame-Wasabi Spread, p. 42 (Ann Warner)
Corn Chowder, p. 63 (Jane Franklin)
Chilled cantaloupe-amaretto soup, p. 69 (Lorna Fredd)
BLTease Sandwich Spread, p. 74 (Jean Husson)
Deviled Egg Salad, p. 78 (Nancy West)
Peruvian Quinoa and Vegetable Salad, p. 99 (Karen Ahearn)
Mexican salad plate, p. 113 (Doris Smith)
Lentil-Vegetable Sambhar, p. 122 (Joy Perry)
Our Best Chili, p. 141 (Muriel Meade)
Basque Beans, p. 143 (Emily Speagle)
Fritada de Espinaca, p. 153 (Suzanne Knight)
Mexican Corn and Cheese Casserole, p. 162 (Yasmin Chalisa)
Zucchini-feta casserole, p. 164 (Beth Baryiames)
Country Moussaka. p. 166 (Wendy Wolfberg)
Curried Squash Roti, p. 187 (Gurperneet Jeji)
Pasta Primavera, p. 234 (Pat Kreckel)
Lime-Cilantro Slaw, p. 252 (Nancy Alexanderson)
Moroccan Carrot Salad, p. 257 (Barbara Wagner)
Roasted Vegetables, p. 271 (Joyce Lamensdorf)
Cornbread, p. 283 (Douglas Bailey)
Banana Cake with Cream Cheese Frosting, p. 340 (Barbara Gugluizza)
Gingerbread, p. 341 (Mary Fenoglio)
Italian Sesame Cookies, p. 343 (Cheryl Mandler)
Cowboy Cookies, p.345 (Gerrie Madigan)
Chocolate Ricotta Moose, p. 346 (Dean Sullender)
Almond Shortbread, p. 347 (Yvonne Medina)
Strawberry-Rhubarb Crumble, p. 353 (Carolyn Shohet)
Fruit Skewers, p. 368 (Beth Baryiames) 

From New Recipes from Moosewood Restaurant

Squash Rolls, p. 231 (Sylvia Mallory)

From Moosewood Simple Suppers

Lemony Couscous with Chickpeas, p. 97 (Enid Boasberg)  

The New Moosewood Cookbook

Polenta Pie, p. 165 (Laura LeVan)

From Moosewood Cookbook

Cucumber Salad, p. 62 (Nancy)

Jerusalem: A Cookbook, by Yotam Ottolenhi and Sami Tamimi

Recipes discussed at the May 10th, 2017 meeting:

Roasted Sweet Potatoes with Figs, p. 24 (Nancy Levy)
Na'ama's fattoush, p. 29 (Lorna Fredd)
Roasted butternut squash/red onion with tahini, p. 36 (Joyce Lamensdorf)
Fava Bean Kuku, p. 39 (Jean Husson)    (Contains barberries)
Spicy Carrot Salad, p. 65 (Mary Fenoglio)
Butternut squash and tahini spread, p. 69 (Beth Baryiames)
Tabbouleh, p. 85 (Claudia Feeney)
Mejadra, p. 120 (Gurperneet Jeji)
Majadra, p. 120 (Wendy Wolfberg)
Open Kibbeh, p. 160 (Laura LeVan)   (Contains Lamb)
Turkey & Zucchini Burgers, p. 200 (Suzanne Knight)     (Contains Turkey)
Mutabbaq, p. 262 (Yvonne Medina)
Poached pears in white wine and cardamom, p. 267 (Douglas Bailey)
Spice cookies, p. 278 (Susan Avakian)
Clementine & Almond Syrup Cake, p. 294 (Dean Sullender)
Yogurt with cucumber, p. 299 (Gerrie Madigan)

From Plenty:

Leek Fritters, p. 36 (Lucinda Duncan)
Multi Vegetable Paella, p. 80 (Lyn Lucks)
Eggplant with Buttermilk Sauce, p. 110 (Emily Speagle)
Herbed Stuffed Tomatoes, p. 136 (Karen Ahearn)
Asparagus Mimosa, p. 182 (Nancy Alexanderson)
Spiced Red Lentils with cucumber yogurt, p. 221 (Barbara Wagner)
Barley and Pomegranate Salad, p. 238 (Nancy Kerr)
Avocado, Quinoa and Fava bean salad (Colleen Katsuki) 

From Plenty More:

Parsley, Lemon, and Cannellini Bean Salad, p. 22 (Sylvia Mallory)
Honey-Roasted Carrots with Tahini Yogurt, p. 163 (Carolyn Shohet)
Carrot and mung bean salad, p. 169 (Joy Perry)

Our Favorite Recipes

Recipes discussed at the June 14th, 2017 meeting:

Carrot Almond Cake (Mary Fenoglio)
Charred Bread with Ricotta and Cherry Salsa, Bon Appetit Grill, p. 84 (Kathy Kelly)
Chicken Salad Veronique, Sunset Cookbook, p. 1 (Lorna Fredd)   (with chicken)
Couscous and Vegetable Salad with Orange and Garlic, from Quick Vegetarian Pleasures (Enid Boasberg)
Cream Cheese Pound Cake, Rosies, All-Butter,Fresh Cream, Sugar-Packed Baking Book, p. 62 (Susan Avakian)
Cucumber Salad with Oranges and Mint, from, Doris Smith
Flan (Lyn Lucks)
Galette des Rois (Yvonne Medina)
Hunter's Chicken (Pollo alla Cacciatora), The Romagnolis' Table (pb), p. 164 (Sylvia Mallory)  (with chicken)
Layered Vegetable Torte, New York Times (Pat Kreckel)
Mein and Vegetables in Creamy Szechuan Dressing (Nancy Alexanderson)
Mom's Macaroni and Cheese (Barbara Gugluizza)
Nana's Noodle Kugel (Dorothy Franklin)
Peruvian Mussels/ Choros a la Chalaca (Emily Speagle)  (with Mussels)
Red Cabbage and Tart Apples, All Recipes, Internet (Douglas Bailey)
Shrimp and Cannelli Bean appetizer (Claudia Feeney)   (with Shrimp)
Spicy Peanut Noodles (Jane Franklin)
Spicy Sweet Pumpkin Seed Snacks, Naturally Nourished, p. 211 (Jean Husson)
Tortellini Salad (Karen Ahearn)
Wendy's Pumpkin Bread (Wendy Wolfberg)  (with Nuts)

Soul of a New Cuisine: a discovery of the foods and flavors of Africa, by Marcus Samuelsson

Recipes discussed at the July 12th, 2017 meeting:

Chickpea-Eggplant Dip, p. 42 (Jean Husson)
Pistachio Rouille, p. 57 (Emily Speagle)
White Bean Puree, p. 72 (Nancy Kerr)
Grilled Seafood Salad with Yogurt Sauce, p. 79 (Laura LeVan)   (contains cod, tuna and shrimp)
Spiced Egg Salad, P. 81 (Karen Ahearn)
Corn Mashed Potatoes, p. 94 (Jane Franklin)
Mango Couscous, p. 96 (Sylvia Mallory)
Pomegranate rice, p. 99 (Holly West)
Red Rice, p. 101 (Pat Kreckel)
Yellow Rice, p. 105 (Cheryl Mandler)
Chicken-peanut stew, p. 114 (John Mandler)   (contains chicken and peanuts)
Corn Bread, p. 140 (Douglas Bailey)
Cumin Braai Bread, p. 141 (Wendy Wolfberg)
Curry Chapatis, p. 142 (Gurperneet Jeji)
Dried Fruit Bread, p. 143 (Claudia Feeney)
Lamb and Veal Kefta with Tomato-cucumber Salad, p. 161 (Breanna Daniell)  (with ground veal and lamb)
Candied Yams and Plantains, p. 175 (Carolyn Shohet)
Creamed Swiss Chard, p. 177 (Linda Benua)
Vegetable Tagine, p. 196 (Kathy Kelly)
Shrimp Piri Piri, p. 228 (Joyce Lamensdorf)
Bobotie, p. 285 (Suzanne Knight)   (Contains ground beef and peanut butter)
Almond Cookies, p. 302 (Barbara Gugluizza)
Chocolate-Coconut Sorbet with Peanut Butter p. 313 (Yvonne Medina)
Chocolate Pancakes with Bananas Flambe, p. 315 (Lorna Fredd)
Koeksisters, p. 322 (Lyn Lucks)
Peanut Cake w Caramalized Papayas & Plums, p. 326 (Dean Sullender)   (contains peanuts)
Sesame Cookies, p. 328 (Dorothy Franklin)
Sour Tamarind-Almond Balls, p. 329 (Beth Baryiames)

Simple Thai Food and Bangkok, by Leela Punyaratabandhu 


Recipes submitted for the August 9th, 2017 meeting:

From Bangkok:

Beef satay with sweet and sour dipping sauce, p. 60 (Pat Kreckel)
Stir Fried lump crabmeat with long beans and hot yellow chiles, p. 86 (Kathy Kelly)
Spicy Corn Salad, p. 124 (Laura LeVan)
Kudi Chin sponge cakes, p. 290 (Gurperneet Jeji)
Thai Iced Tea, p. 311 (Dorothy Franklin)

From Simple Thai Food:

Pork Satay (or Chicken Satay); Satay Sauce, p. 19 (Emily Speagle)  (Contains pork or chicken)
Herb Baked Cashews, p. 21 (Jean Husson)
Broiled Eggplant Salad with Shrimp, p. 73 (Karen Ahearn)  (Contains Shrimp)
Mixed Fruit Salad, Som Tam Style, p. 81 (Linda Benua) 
Coconut ice cream, p. 154 (Lorna Fredd)  
Bananas in Nunhood, p. 156 (Marion Maxwell)

From Website (

Ramen Slaw (Sylvia Mallory)
Beet and Quinoa Salad (Douglas Bailey)
Banana Chocolate Truffles with Five Spice Powder (Reni Cunningham)
Bacon wrapped pork loin (Nancy Levy) (Pork, bacon)
Tea-poached Pears (Doris Smith)
Tom Yam Kung: Thai Hot and Sour Soup with Shrimp (Yasmin Chalisa) (Contains Shrimp)
Thai-Muslim Butter Cake (Barbara Gugluizza)
Mushroom Stir-Fry with Brown Sauce (เห็ดผัดน้ำมันหอย) (Jane Franklin)    (Contains Oyster Sauce)
Napa Cabbage Salad with Thai Peanut Dressing (Enid Boasberg)
Thai Black, Purple Rice Pudding with Coconut Cream Topping and Turandot (Dean Sullender)
Baby Bananas in Heavy Syrup (Suzanne Knight)

The Apple Lover's Cookbook, by Amy Traverso and Simple: Effortless Food, Big Flavors, by Diana Henry

Recipes submitted for the September 13th, 2017 meeting:

From The Apple Lover's Cookbook:

Sweet Potato, Apple, and Ginger Soup, p. 85 (Jane Franklin)    (Contains chicken stock)
Squash Stuffed with Apples, Pancetta, and Walnuts, p. 114 (Lyn Lucks)  (Contains pancetta)
Pork and Apple Pie with Cheddar-Sage Crust, p. 129 (Laura LeVan)      (Contains pork)
Sausage with Braised Cabbage and Apples, p. 137 (Douglas Bailey)   (Contains sausage)
Duck Panzanella with Apples and Thyme, p. 138 (Emily Speagle)   (Contains duck)
Apple Pumpkin Walnut Muffins, p. 173 (Yasmin Chalisa)
Apple Brownies, p. 238 (Susan Avakian)
Simple Apple Nut Cake, p. 239 (Gerrie Madigan)
Spiced Apple Cupcakes with Cinnamon Cream Cheese Frosting, p. 259 (Barbara Gugluizza)
Classic Applesauce, p. 268 (Dorothy Franklin)
Apple, Cucumber, Lime and Mint Salsa, p. 274 (Claudia Feeney)
Mulled Apple Cider, p. 276 (Reni Cunningham)
Easy bread and butter cucumbers and apples (Nancy Levy)

From Simple: Effortless Food, Big Flavors:

Tomatoes, Soft herbs and Feta with Pomegranate, p. 33 (Beth Baryiames)
Simple Red Lentil and Pumpkin Dal, p. 77 (Ann Warner)
New York Takeout Noodles with Cucumber, p, 97 (Enid Boasberg)
Smokey Couscous, p.111 (Linda Benua)
Couscous with Flowers, p. 120 (Barbara Wagner)
Chicken Chettinad, p. 231 (Gurperneet Jeji) (Contains chicken)
Roast Apple & Maple Eton Mess, p. 281 (Carolyn Shohet)
Raspberry Yogurt Cake, p. 327 (Sylvia Mallory)

Lidia Cooks from the Heart of Italy and Lidia's Favorite Recipes, 
both by Lidia Matticchio Bastianich


Recipes submitted for the October 11th, 2017 meeting:

From Lidia Cooks from the Heart of Italy:

Country Salad, p. 12 (Mary Fenoglio)
Rice and Butternut Squash, p. 44 (Karen Ahearn)
Baked Penne & Mushrooms, p. 80 (Laura Larsson)
Stuffed vegetables, p. 100 (Pat Kreckel)
Spinach Genova-Style, p. 107 (Heather Oliver)
Sweet & Sour Little Onions, p. 130 (Jane Franklin)
Lentil Crostini, p. 192 (Laura LeVan)
Pasta with baked cherry tomatoes, p. 307 (Enid Boasberg)
Stuffed Baked Pasta, p. 336 (Claudia Feeney)
Stuffed Figs Sibari-Style, p. 344 (Nancy Levy) (contains nuts)
Almond Biscottini, p. 346 (Dorothy Franklin)

From Lidia's Favorite Recipes:

Bread and Tomato Salad, p. 12 (Carolyn Shohet)
Rice and zucchini crostata , p. 17 (Cindy Walsh)
Scallion and Asparagus Salad, p. 26 (Nancy Alexanderson)
Celery and Arichoke Salad, p. 28 (Emily Speagle)
Pesto Trapanese, p. 75 (Beth Baryiames)
Meat Sauce Bolognese, p. 99 (Dawn Warrington) (Contains ground beef and pork)
Classic Pesto, p. 100 (Dean Sullender)
Mushroom Ragu, p. 106 (Jean Husson)
Raw Summer Tomato Sauce for Pasta, p. 108 (Doris Smith)
Brussels Sprouts Braised with Vinegar, p. 119 (Linda Benua)
Shrimp Prepared in the Scampi Style, p. 128 (Douglas Bailey) (contains shrimp)
Meatloaf with Ricotta, p. 167 (Gerrie Madigan) (contains beef)
Chocolate Biscotti Pudding, p. 186 (Yasmin Chalisa)
Plum Tart, p. 194 (Joyce Lamensdorf)
Ricotta Cheesecake, p. 195 (Reni Cunningham) (contains nuts)
Ricotta Cookies, p. 208 (Suzanne Knight)
Almond Torta With Chocolate Chips, p. 209 (Barbara Gugluizza)
Crespelle with spinach, p. 234 (Kathy Kelly)

From Lidia's Commonsense Italian Cooking:

Pear Crumble, p 248 (Sylvia Mallory)

November 2017 Cookbooks


Recipes submitted for the November 8th, 2017 meeting:

From The new Thanksgiving table : an American celebration of family, friends, and food / by Diane Morgan ; photographs by Leigh Beisch

Vermont Farmhouse Cheddar Cheese Straws, p. 24 (Claudia Feeney)
Crostini with Fig and Kalamata Olive Tapenade, p. 29 (Reni Cunningham)
Crostini w/Gulf Shrimp, Jalapeño & Lime, p. 40 (Lorna Fredd)       (contains shrimp)
Silky parsnip potato soup with crisp diced bacon, p. 47 (John Mandler)      (contains bacon)
Roast turkey breast for a small gathering, p. 103 (Pat Kreckel)   (contains turkey)
Honey and Chipotle Glazed Sweet Potato Spears with Lime, p. 142 (Dean Sullender)
New England Iron-Skillet Succotash, p. 148 (Jean Husson)
Roasted Carrots and Parsnips with Fresh Herbs, p. 150 (Karen Ahearn)
Turkey, Black Bean & Cumin Chili, p. 192 (Carol Spach)    (contains turkey)

From The Thanksgiving table : recipes and ideas to create your own holiday tradition / by Diane Morgan ; photography by John A. Rizzo

Spinach, pear, and shaved parmesan salad, p. 35 (Doris Smith)
Roasted Beet Salad with Walnuts and Goat Cheese, p. 37 (Douglas Bailey)
Celery Root Salad, p. 41 (Joyce Lamensdorf)
Cheddar and Jalapeño Corn Bread, p. 83 (Kathryn Kelly)
Wild Rice Stuffing with Pine Nuts, Dried Apricots, and Fresh Herbs, p. 89 (Barbara Wagner) (No pine nuts)
Herbed Buttermilk Biscuits, p. 102 (Kathryn Kelly)
Muffins with ricotta, currants and dill, p. 105 (Cindy Walsh)
Cranberry-Orange Relish with Mint, p. 128 (Linda Benua)

From Thanksgiving 101 : celebrate America's favorite holiday with America's Thanksgiving expert / Rick Rodgers.

Famous Disappearing Spinach Dip, p. 5 (Gerrie Madigan)   (1998 version)

Hot Crab Salsa Dip, p. 17 (Emily Speagle)   (2007 version)     (contains crab)
Savory Cheddar and Jalapeno Jelly Cookies, p. 18 (Mary Fenoglio)   (2007 version)
Sweet Potato and Peanut Soup, p. 32 (Jane Franklin)  (2007 version)     (contains chicken stock)
Butternut Squash and Rice Tian , p. 62 (Anita Feld)    (1998 version)
Wild Rice, Dried Cherry and Almond Stuffing, p. 72 (Kathleen Carey)   (1998 version)
Make-Ahead Mashed Potato Casserole, p. 83 (Laura Larsson)    (1998 version)
Rum Baked Yams and Apples, p. 102 (Carolyn Shohet)   (2007 version)
Cranberry, Ginger, and Lemon Chutney, p. 111 (Wendy Wolfberg)   (2007 version)
Cranberry ginger tart with chocolate drizzle, p. 124 (Gurperneet Jeji)   (1998 version)
Pumpkin-Walnut Roulade with Ginger Filling, p. 129 (Suzanne Knight)     (1998 version)
Apple Pie 101, p. 146 (Barbara Gugluizza)   (2007 version)

Personal Recipes

Sweet potato puff  (Lyn Lucks)     (contains nuts)
Sweet Potato Stuffing (Dorothy Franklin)
Betty Browns (Sylvia Mallory)

December Cookbooks


Recipes submitted for the December 13th, 2017 meeting:

From Blue Ginger : East meets West cooking with Ming Tsai, by Ming Tsai and Arthur Boehm

Crab lemongrass tartlettes, p. 40 (Pat Kreckel)   (contains crab)
Prosciutto and Asian Pear "Maki", p. 55 (Nancy Levy)     (contains prosciutto)
Shrimp and Haricots Verts Chow Fun, p. 86 (Emily Speagle)   (contains shrimp)
Shrimp Curried Noodles, p. 89 (Kathy Kelly)  (contains shrimp)
Sweet and Spicy Beef Noodles, p. 90 (Nance Ebert)    (contains beef)
Braised Chicken Curry with Yams, p. 126 (Dawn Warrington) (contains chicken)
Asian-Marinated Pork Loin, p. 144 (Lyn Lucks)    (contains pork)
Hoisin Pork Tenderloin Sandwiches with Napa Slaw, p. 146 (Lorna Fredd)   (Napa slaw garnish p. 207 contains fish oil)
Wild Mushroom Flan, p. 168 (Laura LeVan)
Wild Mushroom Ragout, p. 211 (Karen Ahearn)
Lemon Basmati Rice, p. 223 (Linda Benua)
Marble Sponge Cake, p. 250 (Dorothy Franklin)
East-West Spice Cake with Cardamom Cream, p. 252 (Sylvia Mallory)
Bittersweet Chocolate Cake with Cardamom Ice Cream and Chocolate Sauce, p. 264 (Cheryl Mandler)

From Simply Ming : easy techniques for East-meets-West meals, byMing Tsai and Arthur Boehm

Asian Sloppy Joes, p. 53 (Jane Franklin)  (contains beef & pork)
Traditional spicy Sambal, p. 56 (Dean Sullender)
Spicy crab cakes, p. 59 (Claudia Feeney)     (contains crab meat)
My Crazy Chicken-Rice Noodle Stir Fry, p. 63 (Suzanne Knight)  (contains chicken)
Potato Pancakes with Apple Scallion Cream, p. 81 (Gurperneet Jeji)
Mango Chicken Stir Fry, p. 94 (Muriel Meade)  (contains chicken)
Warm Shiitake & Corn Salad Frisee, p. 119 (Jean Husson)
Thai Lime Chicken Salad, p. 143 (Cindy Walsh)   (contains chicken)
Orange Fennel Orzo Salad, p. 230 (Barbara Wagner)
The Blue Ginger Cracker, p. 239 (Dean Sullender and Suzanne Knight)
Caramel Macadamia Nut Crunch, p. 249 (Barbara Gugluizza)
Sesame, Macadamia Nut, and Dried Fruit Chocolate Truffles, p. 260 (Mary Fenoglio)

From Simply Ming : one pot meals, by Ming Tsai

Sweet and Sour Mango Pork, p. 133 (Douglas Bailey)     (contains pork)

From Ming Tsai - Food Network

Truffled Snow Pea Salad  (Doris Smith)

January Cookbooks

The Complete Vegetarian Cookbook, by America's Test Kitchen and Forks Over Knives: The Cookbook, by Del Sroufe


Recipes submitted for the January 10th, 2018 meeting:

From The Complete Vegetarian Cookbook

Butternut Squash and Spinach Bread Pudding, p. 34 (Nancy Kerr)
Eggplant Involtini, p. 35 (Suzanne Knight)
Millet Cakes with Spinach and Carrots, p. 44 (Dean Sullender)
Indian Style Vegetable Curry with Potatoes and Cauliflower, p. 62 (Gurperneet Jeji)
Roasted butternut squash with goat cheese, pecans, and maple, p. 68 (Heather Oliver)
Moroccan-style chickpea soup, p. 97 (Jan Perry)
Skillet Baked Orzo. p.128 (Nance Ebert)
Fideos with chickpeas and aioli, p. 133 (Jane Franklin)
Cold Soba Noodle Salad, p. 146 (Sylvia Mallory)
Red Rice and Quinoa Salad and Cilantro, p. 177 (Joyce Lamensdorf)
Barley Risotto with Mushrooms and Red Wine, p. 181 (Karen Ahearn)
Curried Millet, p. 190 (Barbara Wagner)
Quinoa, Black Bean and Mango Salad with Lime Dressing, p. 196 (Carolyn Shohet)
Greek Style Chickpea Salad, p. 209 (Doris Smith)
Asparagus and Spinach Salad with Sherry Vinegar and Goat Cheese, p. 242 (Nancy Alexanderson)
Roasted Butternut Squash Salad, p. 268 (Cheryl Mandler)
Sweet and Red Potato Salad, p. 271 (Lorna Fredd)
Caramelized Onion Flatbread with Blue Cheese and Walnuts, p. 324 (Emily Speagle)
Fennel, Olive and goat cheese tarts, p. 336 (Pat Kreckel)
Tomato Tart, p. 338 (Douglas Bailey)
Sweet Potato Hummus, p. 407 (John Mandler)
Easy Mushroom Pate, p. 412 (Jean Husson)
Cheddar Cheese Coins, p. 421 (Nancy Levy)
Cinnamon Sugar Pita Chips, p. 425 (Doris Smith)
Giardiniera, p. 428 (Dorothy Franklin)
Crispy Spiced Chickpeas, p. 432 (Laura LeVan)

From America's Test Kitchen's Website

Super Greens Soup with Lemon-Tarragon Cream (Fran Perlman)
Salad with Crispy Spiced Chickpeas and Honey Mustard Vinaigrette (Anne Cayer)

From Forks Over Knives: The Cookbook

Gingerbread Mamas, p. 273 (Reni Cunningham)
Carrot cake, p. 284 (Cindy Walsh)
Chocolate Pumpkin Loaf, p. 294 (Lyn Lucks)

From the Fork Over Knives Website

"Cheesy" Veggie Pizzettes (Wendy Wolfberg)

February Cookbooks

Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook, by Bonnie Sanders Polin and Frances Towner Giedt and Bittersweet : recipes and tales from a life in chocolate, by Alice Medrich


Recipes submitted for the February 14th, 2018 meeting:

From Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook

Tuscan bean spread, p. 133 (Doris Smith)
Spanakopitas, p. 135 (Beth Baryiames)
Cold Asian Noodle Salad with Salmon, p. 162 (Pat Kreckel) (with salmon)
Rotini with Artichoke Hearts and Spinach in Lemon-Ricotta Sauce, p. 171 (Emily Speagle)
Asparagus, Tomato and Shiitake Mushroom Quiche, p. 189 (Barbara Gugluizza)
Chipotle Chicken & Corn Tamale Pie, p. 226 (Suzanne Knight)   (with chicken)
Indian Vegetable Pilau, p. 272 (Gurperneet Jeji)
Spicy Black Bean Cakes with Cilantro Yogurt, p. 276 (Cheryl Mandler)
Wild Rice and Orzo Salad, p. 280 (Karen Ahearn)
Roasted Beets with Oranges, p. 285 (Nancy Alexanderson)
Brussels Sprouts with Shallots, Lemon, and Walnuts, p. 286 (Douglas Bailey)  (with walnuts)
Chinese-Style Broccoli. p. 289 (John Mandler)
Roasted Vegetables, p. 305 (Linda Benua)
Chocolate Walnut Biscotti, p. 322 (Dorothy Franklin)

(From the website)
Blueberry Jalapeño Salsa (Nancy Levy)
Cauliflower Gold (Jean Husson)
Cran-Apple-Pear Relish (Jane Franklin)
Guiltless Carrot Cake (Sylvia Mallory)
Warm Cannellini Bean Salad with Salmon and Citrus Vinaigrette (Dottie MacKeen) (with salmon)
Wild Guacamole (Fran Perlman)

Indian spiced eggplant and Cauliflower Stew (Jan Perry)

From Bittersweet: recipes and tales from a life in chocolate

Chocolate Flecked Cocoa Souffles, p. 25 (Yasmin Chalisa)
Classic Unsweetened-Chocolate Brownies, p. 93 (Gerrie Madigan)
Queen of Sheba, p. 109 (Dean Sullender)
Mocha Mousse, p. 175 (Reni Cunningham)
Melting Chocolate Meringues, p. 202 (Carolyn Shohet)
Saucepan Fudge Drops, p. 285 (Heather Oliver)
Bittersweet Decadence Cookies, p. 286 (Laura Larsson)  (with tree nuts)
Cream scones with chocolate chunks, p. 288 (Dawn Warrington)

March Cookbooks

This month's cookbooks are The Farmette cookbook : recipes and adventures from my life on an Irish farm, by Imen McDonnell and The new Irish table : 70 contemporary recipes, by Margaret M. Johnson.

Recipes submitted for the March 14th, 2018 meeting:

From The Farmette cookbook : recipes and adventures from my life on an Irish farm

Irish stout and Treacle Loaf, p. 56 (Cindy Walsh)
Brambleberry pie, p. 156 (Lorna Fredd)
Smoked Ham and Leek Galette, p. 167 (Lyn Lucks) (contains ham)
Bread, Cheese, and Chive Pudding, p. 203 (Suzanne Knight)
Everyday Fruitcake, p. 208 (Yasmin Chalisa)
Carrot, Turnip, and Cumin Purée, p. 234 (Jane Franklin)
Queen of Puddings, p. 297 (Dean Sullender)
Snicker-Griddle Scones, p. 321 (Nancy Levy)
Farmhouse Rice Pudding, Farmette website (Fran Perlman)

From The New Irish Table

Cranberry -walnut Chutney, p. 33 (Gerrie Madigan)
Colcannon, p. 98 (Karen Ahearn)
Endive and Bleu Cheese Canapes, p. 26 (Nancy Alexanderson)
Minted Pea Puree, p. 112 (Linda Benua)
Leeks Au Gratin, p. 119 (Douglas Bailey)

From Donal Skehan Website

Chocolate Guiness Cake (Barbara Gugluizza)
Irish Barmbrack (Sylvia Mallory)
Irish Brown Yeast Bread (Laura LeVan)
Irish Oaty Apple Crumble, (Heather Oliver)
Potato Yeast Rolls (Gurperneet Jeji)
Superseed Roast Sweet Potato (Jean Husson)

From Food Network Website

Corned beef and vegetables (Pat Kreckel)   (contains corned beef)
Irish Cheddar, Bacon and Potato Muffins (Emily Speagle) (contains bacon)
Irish soda bread - Ina Garten recipe (Dorothy Franklin)
Smoked Salmon on Irish Soda Bread with Chive Butter (Carolyn Shohet) (contains smoked salmon)
Spiked Beans and toast (Beth Baryiames) (contains bacon)
Watercress Soup with Whiskey Cream (Kathry Kelly)

From Real Irish Food Cookbook

Beef and Barley Stew, p. 78 (Reni Cunningham) (contains beef)


Cottage Pie with Cheddar Crust (Diane Rothauser) (with lamb)

April Cookbooks

This month's book titles are Vegetarian India: a journey through the best of Indian Home Cooking and At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka, both by Madhur Jaffrey. Copies of the titles are available at the Main and Fowler Libraries to check out. 

Recipes submitted for the April 11th, 2018 meeting:

From Vegetarian India
Cucumber Spears, p. 37 (Beth Baryiames)
Stir-Fried Butternut Squash, p. 114 (Doris Smith)
Chickpeas in a Fresh Cilantro Sauce, p. 134 (Carolyn Shohet)
Green Lentil Curry with Kale, p. 140 (Barbara Wagner)
Whole Red Lentils with Cumin and Shallots, p. 156 (Diane Rothauser)
Vegetable Biryani with Cauliflower, carrots, and peas, p. 193 (Enid Boasberg)
Plain Delhi Paranthas, p. 221 (Gurperneet Jeji)
Stir-fried fresh indian cheese with green peppers, p. 294 (Suzanne Knight)
Simple Tamarind Chutney, p. 308 (Gurperneet Jeji)
Ginger Mint Tea, p. 353 (Nancy Levy)
Melon Balls with Mint, p. 369 (Lyn Lucks)
Sooji Halva, p. 376 (Yasmin Chalisa)
Yogurt with Cucumber and Mint (Sylvia Mallory)

From At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka
Spiced Roasted Cashews, p. 7 (Heather Oliver)
Chickpeas for Nibbling, p. 11 (Douglas Bailey)
Grilled Eggplant Slices with Yogurt Sauce, p. 16 (Jean Husson)
Grilled Masala Salmon, p. 46 (Pat Kreckel) (with Salmon)
Egg Curry, p. 77 (Reni Cunningham)
Goan-Style Chicken Moelho, p. 81 (Dawn Warrington) (with Chicken)
Tandoori-Style Chicken with Mint, p. 84 (Laura LeVan) (with Chicken)
Chicken with Apricots, p. 97 (Jane Franklin) (with Chicken)
Green Chicken Curry, p. 125 (Dean Sullender) (with Chicken)
Pork with Lentils, p. 135 (Wendy Wolfberg) (with Pork)
Eggplant with Tomatoes, p. 152 (Karen Ahearn)
Black beans, p. 184 (Anjali Alving)
Rice Pilaf with Almonds and Raisins, p. 209 (Gerrie Madigan) (with nuts)
Cauliflower Cachumbar, p. 240 (Joyce Lamensdorf) (with peanuts)
Mango Lassi, p. 262 (Carol Steele)
Rice Pudding (Kheer), p. 270 (Dorothy Franklin)
Coconut Rice (Fran Perlman)

From An Invitation to Indian Cooking, by Madhur Jaffrey
Kheema with Fried Onions, p. 56 (Lorna Fredd)     (with Beef)

From Classic Indian Cooking, by Julie Sahni
Shredded Carrot and Mustard Seed Relish, p. 435 (Emily Speagle)

From World-of-the-East Vegetarian Cooking, by Madhur Jaffrey
Carrot Cake with an Indian Flavor (Barbara Gugluizza)

May Cookbooks

Let's celebrate Cinco de Mayo! 

This month's book titles are Mexico: the cookbook, by Margarita Carrillo Arronte and Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens, by Pati Jinich. Copies of the titles are available at the Main and Fowler Libraries to check out. 

Pati Jinich also has a lot of recipes on her website at

Recipes submitted for the May 9th, 2018 meeting:

From Mexico: the Cookbook

Guacamole, p. 40 (Yasmin Chalisa)
Citrus Salad, p. 131 (Nancy Alexanderson)
Short Ribs in Chili and Coffee Sauce, p. 371 (Nancy Levy)  (Contains Short Ribs)
Rice with Beans, p. 523 (John Mandler)
Fava Bean Patties, p. 546 (Reni Cunningham)
Pineapple Tacos, p 566 (Gurperneet Jeji)
Cream Caramel with Cheese, p. 602 (Laura LeVan)

From Mexican Today

Avocado, roasted asparagus and cherry tomato salad, p. 46 (Beth Baryiames)
Chicken fajita salad, p. 62 (Lorna Fredd)  (Contains Chicken)
My Go To Guacamole, p. 115 (Karen Ahearn)
Carnitas Tacos, p. 137 (Dean Sullender)     (Contains Pork)
Tablecloth Stainer chicken in Red Mole Sauce 
 (Contains Chicken)
Green Herbed Rice with Spinach, p. 242 (Suzanne Knight)  (Contains Chicken Broth)
Retrieds, p. 245 (Dorothy Franklin)
Eskillet corn bread, p. 252 (Lyn Lucks)    (Contains Bacon)
Stir-fried green beans with peanuts, p. 255 (Linda Benua)
Mango Mousse, p. 265 (Gerrie Madigan)
Marbled Tres Leche Cake, p. 281 (Carol Steele)

Pati Jinich Website

Smoky Guacamole (Enid Boasberg)
Potato and Poblano Rajas Salad (Sylvia Mallory)
Creamy Slaw (Heather Oliver)
Almond and Chocolate Leche Cake (Claudia Feeney)
Roasted Broccoli & Cauliflower with Queso Cotija Dressing (Jean Husson)
Tequileras (chocolate cookies)  (Barbara Gugluizza)
Avocado and Hearts of Palm Chop Chop Salad (Fran Perlman)
Bell Peppers, Cucumber and Chickpea Salad (Barbara Wagner)
Mango Tart (Emily Speagle)
Chicken with Tamarind, Apricots and Chipotle Sauce  (Jane Franklin)   (Contains Chicken)
Cajeta Pecan Cinnamon Rolls (Dawn Warrington)  (Contains Nuts)

Recipes from Home

Margarita Pie (Carolyn Shohet)   (Contains a very small amount of tequila and triple sec)

Jicama Beet Salad with Grapefruit Segments (Diane Rothauser)  (Contains peanuts and peanut oil)