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)