The Rosedale Diet

in chicken tarragon, 237–38
in nutola, 218
in raspberry mousse cake, 285
smoothie with, 230–31
spicy, 279
in tuna salad, 221
cauliflower:
in faux mashed potatoes from
Tangerine, 278
in fish chowder, 252
in shepherd’s pie, 267–68
in Trish’s tuna, 250–51
celery, stuffed, 281
chai nuts, 280
chard:
in gingery chicken soup, 231–32
hard-boiled eggs and, 220–21
in lentil soup, 271
in poached eggs over greens with
roasted red pepper sauce, 243
in scrambled tofu, 235–36
in shepherd’s pie, 267–68
steamed, grilled salmon and, 263
in tofu portobello casserole,
253
chicken:
curried, 247
grilled, with cilantro pesto, steamed
kale and, 260–61
and mesclun salad, 239
in more pizza, 276
salad, 216
soup, gingery, 231–32
spicy, salad, 234
tarragon, 237–38
wrap, 269
chocolate:
bakers, in tofu chocolate mousse,
286–87
dark, in French silk pie, 288–89
chowder, fish, 252

■ (^317)
cilantro:
in avocado spread, 284
halibut with lime and, 262
pesto, steamed kale and chicken,
grilled, with, 260–61
pesto dip, 282
cod:
black, 265–66
black, in sea and green salad,
266–67
Cornish game hens, roasted, 239–40
cottage cheese and sautéed kale, 246
cream:
and berries, 287
in nutola, 218
in soft-boiled eggs and “Manna from
Heaven” with sausage sauce, 266
whipping, in French silk pie, 288–89
cream cheese:
low-fat, in eggs “benefit,” 215
with smoked salmon on “Manna
from Heaven” bread, 268
cucumber, in grilled tuna, 224–25
curried chicken, 247

D

dressings:

for arugula salad, 240–41

for baby romaine salad, 260

balsamic vinaigrette for salmon

salad, 219

basil vinaigrette for grilled veggies,

249–50

basil vinaigrette for mung dal soup

and mesclun salad, 229–30

citrus vinaigrette for romaine salad,

232

Dijon vinaigrette for chicken salad,

216

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