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更新日期：2018-10-05
檔案大小：6.0M
目前版本：1.0
版本需求：Android 4.4 以上版本
官方網站：mailto:volcanfly@gmail.com
Email：https://docs.google.com/document/d/1hX0f2DE8URgUMBJRZBERF-nLuNIOjIMBg35wCKMD5Us/edit
Complete List of Recipes
Vegetables
Vegetable Recipes
Asparagus with Warm Tarragon–Pecan Vinaigrette — Mollie Katzen
Asparagus Spears with Mandarin Orange — Harvard University Dining Services
Baby Arugula and Shaved Fennel with Lemon Garlic Vinaigrette — Harvard University Dining Services
Braised Cabbage with Leeks and Sesame Seeds — Harvard University Dining Services
Caesar Salad — Joyce Goldstein
Cardamom Roasted Cauliflower — Suvir Saran
Carrot Coriander Soup — Singapore Health Promotion Board and Milind Sovani
Cauliflower Tomato Soup with Indian Spices — Amy Myrdal Miller
Fresh Spinach with Sesame Seeds — Harvard University Dining Services
Garlic-Braised Greens — Mollie Katzen and Harvard University Dining Services
Green Beans with Dried Cherries — Harvard University Dining Services
Green Beans with Chili Garlic Sauce — Harvard University Dining Services
Green Chutney — Suvir Saran
Grilled Eggplant Cutlets — Harvard University Dining Services
Kale with Caramelized Onions — Harvard University Dining Services
Mashed Cauliflower — Harvard University Dining Services
Mushroom Stroganoff — Joyce Goldstein
Portabella “Steak” Sandwiches with Umami Sauce — The Culinary Institute of America
Provencal Vegetables — Harvard University Dining Services
Rich Vegetable Stock — John Ash
Roasted Brussels Sprouts — Harvard University Dining Services
Roasted Brussels Sprouts with Shallots and Walnut Oil — Harvard University Dining Services
Roasted Beets with Balsamic Vinegar — Harvard University Dining Services
Roasted Balsamic Vegetables — Harvard University Dining Services
Roasted Squash with Pomegranate — Mollie Katzen and Harvard University Dining Services
Roasted Sweet Potatoes with Pecans— Harvard University Dining Services
Ruby Chard Decorated with Itself — Mollie Katzen
Sauteed Rainbow Swiss Chard — Harvard University Dining Services
Simple Celery-Date Salad — Mollie Katzen and Harvard University Dining Services
Southwestern Corn Hash — Harvard University Dining Services
Spicy Broccolini with Red Pepper — Nina Simonds
Subz Makhni (Stir-Fried Vegetables in a Tangy Tomato Honey Curry) — Singapore Health Promotion Board and Milind Sovani
Sugar Snap Peas with Fresh Mint — Harvard University Dining Services
Tunisian Carrot Salad — Nancy Harmon Jenkins
Yellow Squash with Sage — Harvard University Dining Services
Spicy Indian Slaw — Suvir Saran and The Culinary Institute of America
Fruit
Fruit Recipes
Citrus Salad with Ginger Lime Dressing — Amy Myrdal Miller
Dried Fruit and Nuts — Harvard University Dining Services
Grilled Watermelon Salad with Roasted Figs — The Culinary Institute of America
Seasonal Fruit Compote with Spiced Nuts — Harvard University Dining Services
Whole grains
Whole Grain Recipes
Blueberry Muffins — Culinary Institute of America
Brown Rice Pancakes — Harvard University Dining Services
Bulgur Pilaf — Harvard University Dining Services
Couscous with Mint and Pine Nuts — Harvard University Dining Services
Couscous–Quinoa Tabouli — Mollie Katzen
Cranberry Orange Muffins — Culinary Institute of America
Fantastic Bulgur Dish — Mollie Katzen and Harvard University Dining Services
Farro Roasted Confetti Vegetables — Harvard University Dining Services
Forbidden Rice with Scallions — Harvard University Dining Services
Hearty Whole Grain Bread — Liesbeth Smit
Irish Brown Bread — Harvard University Dining Services
Jalapeno Cheddar Corn Muffins — Culinary Institute of America
Lemon Chickpea Breakfast Muffins — Culinary Institute of America
Mediterranean Rice — Harvard University Dining Services
Mixed Up Grains — Harvard University Dining Services
Mushroom Barley Risotto — Harvard University Dining Services
Pasta in Zemino with Seafood, Chickpeas, and Greens — The Culinary Institute of America
Spicy Coconut Rice with Limes — Harvard University Dining Services
Wheatberries and Chives — Harvard University Dining Services
Whole Wheat Banana Nut Muffins — Culinary Institute of America
Whole Wheat Penne with Pistachio.