Healthy Dish of the Day (Williams-Sonoma)

305 Pages·2014·87.804 MB·English

by  Kate McMillan

healthy day

dish
of the
KATE MCMILLAN
PHOTOGRAPHS BY ERIN KUNKEL

CONTENTS
JANUARY 8
FEBRUARY 32
MARCH 54
APRIL 78
MAY 102
JUNE 126
JULY 150
AUGUST 174
SEPTEMBER 198
OCTOBER 222
NOVEMBER 246
DECEMBER 270
A HEALTHY DISH FOR EVERY DAY
Lean proteins, seasonal vegetables, whole grains, and good fats—this is the
formula for simple, healthy eating. A variety of colors and textures and
a well-rounded plate keeps nutritious cooking interesting. Healthy eating
is a way of life, one that improves your livelihood, and includes plenty of
adventures in the kitchen. Balanced, seasonally inspired meals, bursting in
fresh flavors and nutrients have a welcome place at the table, in any season.
With 365 recipes for every day of the year, healthy eating has never been
easier. Inspired by seasonal produce, this book focuses on eating the
freshest vegetables and fruits each month, ensuring variety all year long.
In the colder months, keep warm and satisfied with hearty root vegetables,
sturdy greens, and roasted lean meats. Celebrate the arrival of warmer
months with greens, baby vegetables, and light soups. Pull out the grill
for summer, and enjoy light fish dishes and plump, juicy vegetables cooked
until charred and smoky.
This book will remind you that healthy eating isn’t about restrictions.
We’ve reinvented old favorites and comfort foods so they can be enjoyed
in healthier forms. You’ll find burgers for any season: made from fish,
beans, and classic ground meat; pasta dishes galore, brimming with
seasonal vegetables; casseroles composed of whole grains and hearty
vegetables; and many more delicious ideas to satisfy a variety of palates.
Many recipes include serving suggestions to round out a balanced meal.
You’ll also find lots of recipes for simple sauces, quick garnishes, and
homemade condiments to keep things interesting. Information on key
nutrients is provided with many of the recipes to illuminate the health
benefits that different foods offer.
With this abundance of delicious recipes, and the seasons as your guide
to fresh produce, you’ll be inspired to cook flavorful, fresh, and healthy
meals all year long.

1 2 3 4 5 6 7
Resolve to eat
healthy through
the New Year with
QUINOA TABBOULEH WITH WINTER VEGETABLE CURRY MINESTRONE RADICCHIO & RED ONION PIZZA FENNEL-CRUSTED CHICKEN WITH ROASTED ROOT VEGETABLES WITH STIR-FRIED BOK CHOY
seasonal, satisfying LEMONY GRILLED SHRIMP page 10 page 12 page 12 FENNEL & HERB SALAD ROSEMARY & SHIITAKE MUSHROOMS
page 10 page 13 page 13 page 15
meals. January is
the time to fill the
kitchen with root 8 9 10 11 12 13 14
vegetables: turnips,
butternut squash,
carrots, and fennel
bring heartiness to ASIAN-STYLE CHICKEN SOUP SPICED TRI-TIP WITH KALE SALAD WITH BAKED CHICKEN PARMESAN ROOT VEGETABLE PENNE WITH BROCCOLI COCONUT RICE NOODLES
page 15 ROASTED BRUSSELS SPROUTS RADICCHIO & PANCETTA page 18 & BARLEY STEW & SPICY BREAD CRUMBS WITH CRAB & CILANTRO
a cold day’s meal.
page 16 page 16 page 18 page 19 page 19
Complement the
tender roots and
squashes with 15 16 17 18 19 20 21
warming spices,
such as turmeric,
cayenne, curry paste,
and red pepper flakes. CHICKEN WITH SQUASH, MAHIMAHI WITH MANGO SALSA ROASTED CAULIFLOWER PASTA WITH CHICKEN, SAUSAGE SALMON CAKES WITH RED BEANS & RICE JAPANESE-STYLE CHICKEN
TURNIPS & SHIITAKES page 21 GARLIC BREAD CRUMBS & VEGETABLE STEW GINGER & GREEN ONION page 23 & VEGETABLE CURRY
You can still enjoy page 21 page 22 page 22 page 23 page 24
cozy comfort foods
and eat healthy
22 23 24 25 26 27 28
by making a few
alterations on
classic dishes,
like baked chicken
MUSSELS FRA DIAVOLO WITH VEGETARIAN CASSOULET ROASTED SQUASH WITH PAN-SEARED HALIBUT WITH SPLIT PEA SOUP WITH SPINACH SPICY TOFU, RICE MUSHROOM, CHICKEN
Parmesan that is
FENNEL, LEEKS & FREGOLA page 26 SPICED COUSCOUS GRAPEFRUIT, PARSLEY & FENNEL SALAD page 27 & BROCCOLI SALAD & BARLEY SOUP
page 24 page 26 page 27 page 29 page 29
pan-seared instead
of flour-coated, and
vegetarian cassoulet
29 30 31
that gets natural
january
richness from a
bounty of vegetables.
CRAB & JALAPEÑO BURGERS GREEK-STYLE CHICKEN SOUP CAULIFLOWER & TOFU CURRY
WITH GRILLED MANGO SALSA page 30 page 30
page 30
1 2 3 4 5 6 7
Resolve to eat
healthy through
the New Year with
QUINOA TABBOULEH WITH WINTER VEGETABLE CURRY MINESTRONE RADICCHIO & RED ONION PIZZA FENNEL-CRUSTED CHICKEN WITH ROASTED ROOT VEGETABLES WITH STIR-FRIED BOK CHOY
seasonal, satisfying LEMONY GRILLED SHRIMP page 10 page 12 page 12 FENNEL & HERB SALAD ROSEMARY & SHIITAKE MUSHROOMS
page 10 page 13 page 13 page 15
meals. January is
the time to fill the
kitchen with root 8 9 10 11 12 13 14
vegetables: turnips,
butternut squash,
carrots, and fennel
bring heartiness to ASIAN-STYLE CHICKEN SOUP SPICED TRI-TIP WITH KALE SALAD WITH BAKED CHICKEN PARMESAN ROOT VEGETABLE PENNE WITH BROCCOLI COCONUT RICE NOODLES
page 15 ROASTED BRUSSELS SPROUTS RADICCHIO & PANCETTA page 18 & BARLEY STEW & SPICY BREAD CRUMBS WITH CRAB & CILANTRO
a cold day’s meal.
page 16 page 16 page 18 page 19 page 19
Complement the
tender roots and
squashes with 15 16 17 18 19 20 21
warming spices,
such as turmeric,
cayenne, curry paste,
and red pepper flakes. CHICKEN WITH SQUASH, MAHIMAHI WITH MANGO SALSA ROASTED CAULIFLOWER PASTA WITH CHICKEN, SAUSAGE SALMON CAKES WITH RED BEANS & RICE JAPANESE-STYLE CHICKEN
TURNIPS & SHIITAKES page 21 GARLIC BREAD CRUMBS & VEGETABLE STEW GINGER & GREEN ONION page 23 & VEGETABLE CURRY
You can still enjoy page 21 page 22 page 22 page 23 page 24
cozy comfort foods
and eat healthy
22 23 24 25 26 27 28
by making a few
alterations on
classic dishes,
like baked chicken
MUSSELS FRA DIAVOLO WITH VEGETARIAN CASSOULET ROASTED SQUASH WITH PAN-SEARED HALIBUT WITH SPLIT PEA SOUP WITH SPINACH SPICY TOFU, RICE MUSHROOM, CHICKEN
Parmesan that is
FENNEL, LEEKS & FREGOLA page 26 SPICED COUSCOUS GRAPEFRUIT, PARSLEY & FENNEL SALAD page 27 & BROCCOLI SALAD & BARLEY SOUP
page 24 page 26 page 27 page 29 page 29
pan-seared instead
of flour-coated, and
vegetarian cassoulet
29 30 31
that gets natural
january
richness from a
bounty of vegetables.
CRAB & JALAPEÑO BURGERS GREEK-STYLE CHICKEN SOUP CAULIFLOWER & TOFU CURRY
WITH GRILLED MANGO SALSA page 30 page 30
page 30