The Rosedale Diet

320 ■^

marinades (continued)
for garlic shrimp, 227
for grilled tuna, 224–25
for Trish’s tuna, 250–51
Maui salad, 226
mayonnaise, homemade, 284
mesclun:
and chicken salad, 239
mix salad, 254
salad, and mung dal soup, 229–30
mung dal soup and mesclun salad,
229–30
mushrooms:
in chicken tarragon, 237–38
in mesclun mix salad, 254
and tofu casserole, 253
mustard greens, turkey burger, feta,
black pepper and, 256–57

N

navy beans, in country French soup,
264–65
nutola, 218
nuts:
chai, 280
in nutola, 218
in ricotta cheesecake, 287–88
roasted, 279–80
See also specific nuts

O

olives:
in black cod, 265–66
in chicken salad, 216
olive tapinade, 283
orange juice, in marinade for grilled
tuna, 224–25

P

Parmesan, in arugula salad, 240–41

pecans:

in “Manna from Heaven” bread with

smoked salmon pâté and green

salad, 273–74

in poached salmon salad, 244

pumpkin, 279

in romaine salad, 232

peppers, stuffed, 277

pesto:

baked halibut in, 245

basil dip, 281–82

cilantro, steamed kale and grilled

chicken with, 260–61

cilantro dip, 282

for country French soup, 264–65

“Manna from Heaven” bread, with

turkey sausage and, 246

poached egg on “Manna from

Heaven” bread with, 257

sauce, baked halibut in, 245

sauce, pizza with, 263–64

pie:

French silk, 288–89

shepherd’s, 267–68

pine nuts:

in roasted pepper toasts, 238

in roasted red pepper dip, 283

in sea and green salad, 266–67

pizza:

more, 276

with pesto sauce, 263–64

poached:

salmon salad, 244

See also eggs, poached

potatoes, faux mashed, from Tangerine,

278

pumpkin pecans, 279

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