D.I.Y. Delicious: Recipes and Ideas for Simple Food From Scratch by Vanessa Barrington, Sara Remington

sautéed summer squash, Fresh Whole-Milk Soft Cheese , and Tomato-Garlic Vinaigrette
    Quinoa with sautéed mushrooms, mustard greens, sugar snap peas, Spicy Kimchi , sesame oil, and Soy-Ginger Dressing
    Potatoes with roasted asparagus, radishes, mixed fresh herbs, and Creamy Herb Dressing
    Chickpeas with roasted red peppers, green beans, avocado, olives, and Simple Sesame Tahini Dressing
    Rice noodles with shredded Mustard and Bourbon-Glazed Pork Roast , sugar snap peas, green onions, sesame oil, and Soy-Ginger Dressing
    Wheat berries, roasted butternut squash cubes, sautéed chard, toasted walnuts or pumpkin seeds, goat cheese, and Basic Best-Ever Vinaigrette
    THE PROBLEM WITH TUNA
    You may have noticed that I recommend canned wild salmon, herring, and sardines, but not tuna. That’s because many species of tuna are endangered and others are caught using methods that harm the environment. Also, larger, longer-lived species of tuna can have high levels of mercury. Since it’s hard to know which type of tuna is in those little cans or how it was caught, I usually avoid it unless I can find hook-and-line caught (but not long-line caught) skipjack or some other small breed of tuna. Go to www.montereybayaquarium.org/cr/seafoodwatch.aspx to learn more about choosing sustainable seafood.
    SALAD BASES
    • Beans and legumes: any kind, from black beans to lentils to chickpeas
    • Potatoes: new potatoes, fingerlings, small red potatoes, and sweet Yukon golds are fantastic for salads
    • Grains: wheat berries, quinoa, brown rice, farro, kamut, barley
    • Soba and rice noodles
    VEGETABLE AND PROTEIN ADDITIONS
    • Roasted beets
    • Roasted red peppers
    • Arugula, endive, or radicchio
    • Steamed or roasted asparagus
    • Sautéed or steamed chard, kale, mustard greens, or collards
    • Sautéed mushrooms
    • Steamed green beans, snow peas, or sugar snap peas
    • Roasted cubed squash or sweet potatoes
    • Tomatoes
    • Cucumbers
    • Corn, cut off the cob
    • Thinly sliced fennel
    • Sautéed summer squash
    • Radishes
    • Sea vegetables, such as wakame or hijiki
    • Hard-cooked egg
    • Canned fish: wild salmon, mackerel, or sardines
    • Leftover shredded chicken, pork, or beef
    GARNISHES AND EMBELLISHMENTS
    • Simple Wild Sauerkraut
    • Spicy Kimchi
    • Micro greens or sprouts
    • Gomashio (a flavorful mixture of sesame seeds, salt, and sometimes seaweed that is used in Japanese and macrobiotic cooking)
    • Toasted nori
    • Green onions
    • Sesame oil
    • Fresh Whole-Milk Soft Cheese , feta, blue cheese, or creamy goat cheese
    • Fresh herbs: basil, chervil, savory, cilantro, and parsley
    • Olives
    • Avocado
    • Toasted nuts and seeds dressings
    DRESSINGS
    • Creamy Herb Dressing
    • Basic Best-Ever Vinaigrette with lemon, vinegar, or Tomato-Garlic Vinaigrette
    • Simple Sesame Tahini Dressing
    • Soy-Ginger Dressing

Chapter Three
Dairy Products
    Yogurt
    Easy Yogurt Cheese
    Frequently Asked Yogurt Questions
    Beet and Turnip Salad with Yogurt and Herbs
    Stone Fruit–Yogurt Cake with Cornmeal and Walnut Streusel
    Fresh Whole-Milk Soft Cheese
    What to Do with Whey
    Marinated Fresh Cheese
    Savory Spinach-Cheese Pie with Olive Oil Crust
    Fresh Cheese Crêpes
    Fresh Pasta with Asparagus, Homemade Cheese, and Lemon
    Crème Fraîche
    Dairy Discovery
    Artichoke Soup with Crème Fraîche
    Cultured Butter
    Mascarpone Cheese
    Pain Perdu with Maple-Cinnamon Mascarpone
    THE DAIRY PRODUCTS YOU WILL FIND in this chapter start simply—with milk or cream and some sort of culturing or curdling agent. It’s my intention to provide a useful repertoire of dairy products boiled down to a few simple formulas and techniques. If you are interested in learning more about making your own dairy products or getting into more complicated cheeses, there are resources in the back of this book to help you.
    There is nothing more satisfying than watching your own fresh cheese form curds or tasting your own homemade tangy yogurt or