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ISBN: Print 978-1-62315-163-8 | eBook 978-1-62315-164-5
CONTENTS
Chapter 2: What’s for Breakfast?
Multi-Mushroom Soup
Slow Cooked Butternut Squash Soup
Roasted Tomato Soup
Cream of Broccoli Soup
White Bean and Rosemary Soup
Hearty Bean Soup
Chicken and Wild Rice Soup
Spicy Chicken Tortilla Soup
Summer Vegetable Soup
Old-Fashioned Beef Stew
Shredded Buffalo Chicken
Pulled Pork Barbecue
Old-Fashioned Meatloaf
Barbecued Baby Back Ribs
Pork Chops with Apples and Sauerkraut
Franks and Beans
Chicken Pot Pie
Classic Pot Roast
Chapter 5: International Dishes
Tandoori Chicken
Moroccan Chicken Tagine
Miso Chicken with Broccoli
North African Beef Stew
Osso Bucco
Curried Coconut Chicken with Basil
Kielbasa and Sauerkraut
Veal Paprikash
Mexican-Style Pork
Braised Asian Beef
Mediterranean Lamb
Bouillabaisse
Poached Tuna
Lemon and Garlic Halibut
Sweet Miso-Glazed Cod
Poached Salmon Cakes with White Wine Butter Sauce
Sea Bass with Spicy Crusted Potatoes
Green Curried Shrimp
Tuna Noodle Casserole
Classic Lasagna Bolognese
Salmon, Artichoke, and Noodle Casserole
Chicken and Mushroom Casserole
Southern-Style Green Beans
Orange Glazed Carrots
Braised Root Vegetables
Tomatoes, Corn, and Yellow Squash with Herbed Butter
Caribbean Black Beans
Roasted Beets with Pomegranate Dressing
Garlic and Rosemary Red Potatoes
Polenta
Risotto alla Milanese
Saffron Rice
Fruited Wild Rice Pilaf