We dedicate this book to all who work for peace Copyright © 2005 by Moosewood, Inc Photographs copyright © 2005 by Jim Scherer All rights reserved Published in the United States by Clarkson Potter/Publishers, New York, an imprint of the Crown Publishing Group, a division of Random House, Inc www.crownpublishing.com www.clarksonpotter.com CLARKSON N POTTER is a trademark and POTTER and colophon are registered trademarks of Random House, Inc Library of Congress Cataloging-in-Publication Data Moosewood restaurant simple suppers: fresh ideas for the weeknight table / the Moosewood Collective p cm Suppers Quick and easy cookery Moosewood Restaurant I Moosewood Collective TX738.M66 2005 641.5’55—dc22 2004022024 eISBN: 978-0-307-88573-9 v3.1 Other Books from The Moosewood Collective Other Books from The Moosewood Collective New Recipes from Moosewood Restaurant Sundays at Moosewood Restaurant (James Beard Award Nominee) The Moosewood Restaurant Kitchen Garden Moosewood Restaurant Cooks at Home (James Beard Award Winner) Moosewood Restaurant Cooks for a Crowd (James Beard Award Nominee) Moosewood Restaurant Low-Fat Favorites (James Beard Award Winner) Moosewood Restaurant Book of Desserts Moosewood Restaurant Daily Special Moosewood Restaurant New Classics (James Beard Award Nominee) Moosewood Restaurant Celebrates (James Beard Award Nominee) As Moosewood cooks and cookbook authors, we share a common experience: Our friends and families are afraid to cook for us They think we expect a gourmet meal when honestly, after a long day of chopping mountains of vegetables, we are grateful for the simplest fare So thanks to all of you who set aside your worries and nurtured us with good food and companionship We hope this collection of recipes will inspire you to invite us over more often! We wish to thank our Moosewood Restaurant partners for running the show while we were testing recipes and writing this book: Joan Adler, Ned Asta, Tony Del Plato, David Dietrich, Neil Minnis, Eliana Parra, Sara Robbins, and Myoko Maureen Vivino We also wish to express appreciation to our hardworking employees Our affection and thanks go out to our friends and agents, Arnold and Elise Goodman We greatly appreciate the careful eye and expert guidance of our editors at Clarkson Potter, Pam Krauss, Jennifer DeFilippi, and Rica Allannic We also send special thanks to Marysarah Quinn for her admirable work as the creative director on this book Her calm, competent influence has been invaluable to us Thanks again to our designers Jan Derevjanik and Laura Palese for doing a beautiful job And thanks also to the rest of the Clarkson Potter staff for their enthusiastic, friendly help We wish to express our appreciation to our photographer, Jim Scherer, and food stylist, Catrine Kelty, for creating graceful photographs for our book We admire your artistry and dedication to your craft And finally, without the technical expertise and the goodnatured patience of Emilio Del Plato, we would have been a sorry, frustrated bunch who did not see our computers as our friends during the process of preparing the manuscript Thank you, Emilio Introduction Pasta Selecting & Cooking Pasta Creamy Lemon Pasta Pasta with Olives Piquant Pasta with Tomatoes, Summer & Winter Pasta with Greens & Ricotta Pasta with Broccoli, Edamame & Walnuts Fettuccine with Fresh Herbs Fettuccine with Walnut Pesto Pasta with Caramelized Onions & Blue Cheese Spaghetti with Sun-Dried Tomatoes & Pine Nuts Pasta with Artichoke Hearts & Feta Beijing Noodles Whole-Grain Pasta with Greens & Tomatoes Roasted Sweet Potatoes Sesame Broccoli Simple Tomato Sauce Slaw mixes Easy Egg Rolls Hot & Sour Stir-Fry Jop Chai Vegetarian Reuben Slaws Broccoli Pan-Asian Smoked cheeses Snow Peas, Shrimp Curry with Soba noodles Sorbets Mango Coconut Mocha Soups Asparagus Avgolemono Beans, Corn & Greens Bread & Cheese, Italian Butternut Squash, Thai Cauliflower & Chickpea, Curried Cheese, Southwestern Mushroom Miso Mushroom Tortellini Onion, with Sherry, Creamy Red Bean, Potato & Arugula Red Lentil, with Greens Sweet Potato & Cabbage, Indonesian Tomato Tortilla Sour Cream Lemon Dressing Southeast Asian Peanut Sauce Southern-Style Tofu Southwestern Black Bean Salad Southwestern Cheese Soup Soy cheese Soy milk Soy sauce Spaghetti with Sun-Dried Tomatoes & Pine Nuts Spice grinder Spices, in well-stocked pantry Spicy Peanut Sauce Spicy Potatoes & Spinach Spicy Tofu Spicy Tomato Sauce Spinach Artichoke Risotto Cheese Burritos Greek Frittata Green Fried Rice Green Rice Polenta Topped with Tomatoes Sesame Tofu with Spicy Potatoes & Wilted, Salad with Pecans & Asiago Spreads Bean & Walnut Chickpea, Sicilian Chipotle Mayonnaise Classic Pesto Herbed Aioli Herbed Hummus Spring Vegetable Sauté Squash (winter) Acorn, Crescents, Baked Butternut, Soup, Thai Pie, New England Stews Curried Tofu with Tomatoes Navajo Saucy Hungarian Eggplant Spicy Potatoes & Spinach White Bean & Mushroom Ragout Stir-Fry, Hot & Sour Stuffed Tomatoes, Baked Subs, Seitan Pizza Summer Panzanella Sun-dried tomatoes Spaghetti with Pine Nuts & Sweet potato(es) & Cabbage Soup, Indonesian Navajo Stew Roasted Roasted Vegetable Curry Two Potato Gratin Sweet & Sour Tofu Sweet Spiced Nuts Swiss cheese, in Vegetarian Reuben Tabasco Tapioca Pudding, Lemon Coconut Tartar Sauce Thai Butternut Squash Soup Toasted Pecan Vinaigrette Tofu Barbecue Beijing Noodles Chipotle Croutons, Caesar Salad with Curried, with Tomatoes Easy Baked Hijiki Sauté Lemon Herb Mushroom Miso Soup & Mushrooms Marsala Pan-Fried Pineapple Fried Rice with Scrambled, with Greens & Raspberry Chipotle Sauce Sesame, with Spinach Silken, Sichuan Southern-Style Spicy Sweet & Sour Thai Butternut Squash Soup Vietnamese Noodle Salad Tomato(es) Baked Stuffed Broccoli Salad Curried Tofu with Fresh, & Mozzarella Salad Fresh, Topping Hot Sauce, Blender Hot & Sour Stir-Fry & Onions with Mint Pasta with, Summer & Winter Roasted Ratatouille Sauce, Simple Sauce, Spicy Spinach Polenta Topped with Summer Panzanella sun-dried Sun-Dried, Spaghetti with Pine Nuts & Tortilla Soup Whole-Grain Pasta with Greens & Tortellini Soup, Mushroom Tortilla(s) Bean & Cheese Quesadillas chips, in Nachos Grandes Melt Poached Huevos Rancheros Soup, Tomato Spinach Cheese Burritos Tunisian Potato Omelet Two Potato Gratin Udon noodles Vanilla Orange Shake Rum Milkshake Vegetable(s) See also specific vegetables broth Roasted, Curry Spring, Sauté Vegetarian Reuben Veggie crumbles, in Jop Chai Veggie Western Omelet Versatile Vinaigrette Vietnamese Noodle Salad Vinaigrettes Herbed Raspberry Toasted Pecan Versatile Walnut(s) & Bean Spread Pasta with Broccoli, Edamame & Pesto, Fettuccine with Warm French Lentil Salad Warm Plums with Mascarpone Watercress Topping, Crostini with Western Omelet, Veggie West Indian Red Beans & Coconut Rice White bean(s) & Green Bean Gratin & Mushroom Ragout Potato Salad with Green Beans & White peppercorns White rice Whole-Grain Pasta with Greens & Tomatoes Wilted Spinach Salad with Pecans & Asiago Yellow Rice Yogurt Sauce, Cilantro Zest Zucchini, in Roasted Ratatouille The Moosewood Collective is a group of nineteen people who own and operate Moosewood Restaurant Most of us have worked together for over twenty years, some even longer Although the word collective may evoke an image of indistinguishable worker bees, our collective members are actually quirky, multifaceted individuals The Moosewood Collective, as the author of cookbooks, is a subset of the larger group, a little different for each book Simple Suppers was written by Laura Branca, Linda Dickinson, Penny Goldin, Susan Harville, David Hirsch, Nancy Lazarus, Wynnie Stein, Jenny Wang, Lisa Wichman, and Kip Wilcox Whether we’re cooking in the restaurant or on a recipe development team for a cookbook, our work is a blend of fun, stress, social commentary, book and movie reviews, cooking tips, good and bad singing, jokes, remedies for whatever ails you, salty gossip, generosity, and—always—good food It’s theater—luckily, we have a large cast of characters that includes a talented crew of restaurant employees, because the show must go on Please visit www.moosewoodrestaurant.com for more about us as well as for information on… Moosewood Restaurant’s Imaginatively Delicious Vegetarian Fare … Now Available Nationwide! Our organic refrigerated soups and frozen entrées are now available in supermarkets and natural foods stores across the country www.fairfieldfarmkitchens.com ... Cataloging-in-Publication Data Moosewood restaurant simple suppers: fresh ideas for the weeknight table / the Moosewood Collective p cm Suppers Quick and easy cookery Moosewood Restaurant I Moosewood Collective... v3.1 Other Books from The Moosewood Collective Other Books from The Moosewood Collective New Recipes from Moosewood Restaurant Sundays at Moosewood Restaurant (James Beard Award Nominee) The Moosewood. .. leave the hot water in the bowl for a minute Then just pour the water down the drain and transfer the pasta to the now warm bowl The bowl can also be warmed in a 200° oven while the pasta cooks creamy