The Sprouted Kitchen: A Tastier Take on Whole Foods

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Recipe Title	Page	Reviews
Ranchero Breakfast Tostadas	28	2
Multigrain Carrot-Date Muffins	34	1
Pumpkin Pecan Granola	36	1
Buckwheat Crepes with Smoked Salmon	40	1
Cornmeal Cakes with Cherry Compote	42	1
The House Salad	52	1
Tuscan Kale Chopped Salad	59	1
Papaya and Red Quinoa Salad with Mexican Caesar Dressing	60	1
Fennel Slaw	72	1
Braised White Beans and Leeks	74	2
Delicata Squash Sformato	77	1
Brussel Leaf and Baby Spinach Saute	79	1
Winter Wild Rice Casserole	81	1
Roasted Acorn Squash with Hazelnuts and Balsamic Reduction	84	1
Asian Tofu Tacos with Hoisin Slaw	93	2
Beer bean--and cotija-stuffed poblanos	94	1
Smoky Red Lentil Soup	98	2
Edamame Dumplings	101	1
Moroccan Stuffed Squash	103	1
Roasted Cauliflower Capellini	104	1
Mushroom and Brown Rice Veggie Burgers	107	2
Creamy Millet with Roasted Portobellos	109	1
Grilled Flatbreads with Pear, Arugula, and Goat Cheese	115	1
Soba Bowls with Tea-Poached Salmon	120	1
Beach Day Tuna Salad	142	1
Honey Almond Butter	145	1
Granola Protein Bars	154	1
Greens Smoothie	162	1
White Sangria	167	1
Polenta Squares with Raw Corn and Blueberry Relish	174	1
Tempeh Balls	178	2
Mediterranean Baked Feta	181	2
Beets and Greens with Whipped Feta Spread	182	1
Red Grape Salsa on Crostini	186	1
Plum Tartines	189	0
Tofu Summer Rolls with Cashew Dipping Sauce	190	0
Cumin Lentil Dip in Endive Leaves	194	1
Almond Meal Cookies with Coconut and Cacao Nibs	199	1
Dairy-Free Lemon Cremes with Oat-Thyme Crumble	200	2

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The Sprouted Kitchen: A Tastier Take on Whole Foods

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