The Rosedale Diet

L

■ (^319)

H

halibut:
baked, in pesto sauce, 245
baked, with green beans,
219–20
with lime and cilantro, 262
hazelnuts:
in nutola, 218
smoothie with, 241

J

Jarlsberg, in berry good salad,
256

K

kale:
sautéed, cottage cheese and,
246
steamed, grilled chicken with
cilantro pesto and, 260–61
kiwi, in “Manna from Heaven” bread
with smoked salmon pâté and
green salad, 273–74

lamb, in shepherd’s pie, 267–68
lasagna, 269–70
leeks:
in country French soup, 264–65
in fish chowder, 252
in roasted Cornish game hens,
239–40
lentil soup, 271

lettuce:

in black bean wrap, 275

in spicy chicken salad, 234

See also Bibb lettuce; romaine

lobster:

salad, 223–24

tails and seaweed salad, 222–23

M

macadamia nuts:

in berries and yogurt, 270–71

in ginger macnuts, 280

in Maui salad, 226

in nutola, 218

in poached eggs over greens with

roasted red pepper sauce, 243

in romaine salad à la Ron, 241–42

in scrambled tofu, 235–36

mahimahi, grilled, 248–49

mandolin, in garlic shrimp, 227

“Manna from Heaven” bread:

in avocado and smoked salmon

toasts, 225–26

in eggs “benefit,” 215

with pesto and turkey sausage, 246

poached egg with pesto on, 257

in roasted pepper toasts, 238

with sausage sauce and soft-boiled

eggs, 266

with smoked salmon pâté and green

salad, 273–74

soft-boiled eggs served over, 228

toasted, with avocado, smoked

salmon, dill and poached eggs,

251–52

in tuna salad, 221

marinades:

for dilled salmon and fresh

asparagus, 217

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