The Rosedale Diet

318 ■^

dressings (continued)
dill, for poached salmon salad,
244
flax, for hard-boiled eggs and Swiss
chard, 220–21
lime vinaigrette for Maui salad,
226
for romaine salad à la Ron,
241–42
tarragon, for mesclun and chicken
salad, 239
tart vinaigrette for grilled tuna,
224–25
See also marinades; sauces

E

eggplant, in grilled veggies, 249–50
eggs:
“benefit,” 215
deviled, asparagus soup and,
236–37
hard-boiled, Swiss chard and,
220–21
in lasagna, 269–70
in ricotta cheesecake, 287–88
in romaine salad à la Ron, 241–42
in salmon cakes with asparagus,
234–35
eggs, poached:
over greens with roasted red pepper
sauce, 243
toasted “Manna from Heaven”
bread with avocado, smoked
salmon, dill and, 251–52
over tomato with pesto, 272–73
turkey sausage with, 259
eggs, soft-boiled:
“Manna from Heaven” with sausage
sauce and, 266

served over “Manna from Heaven”

bread, 228

steak and, 255

endive:

in grilled tuna, 224–25

in mesclun mix salad, 254

in poached salmon salad, 244

F

feta:

in pizza with pesto sauce,

263–64

turkey burger, mustard greens, black

pepper and, 256–57

fish chowder, 252

French silk pie, 288–89

G

garlic shrimp, 227

ginger(y):

chicken soup, 231–32

macnuts, 280

green beans:

baked halibut with, 219–20

in country French soup, 264–65

steamed, Dijon salmon served with,

258–59

grilled:

beef fillet, with bell peppers and

mashed rutabagas, 254–55

chicken with cilantro pesto and

steamed kale, 260–61

mahimahi, 248–49

salmon and steamed chard, 263

tuna, 224–25

veggies, 249–5

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