Happy Cooking

Make Every Meal Count... Without Stressing Out.

F

Farro
and Arugula Salad, 92 “House” Soup, 103

Fennel
about, 212
Grilled Panzanella Salad, 83 and Italian Beer, Mussels with, 185
Lemon-Roasted, 212 Salt, Smoky, 300
Slaw, Pan-Seared Salmon Burgers with, 178
Snapper in Parchment, 156
and Tangerine, Focaccia with, 66 Tuna, White Bean, and Bitter Greens Salad, 153
Turkey Breast “Porchetta,” 245
and Yogurt Puree, 37

Fish
Campfire Salmon in Packets, 182–83
canned tuna, buying, 138 Fennel Snapper in Parchment, 156
fresh, buying, 181

Fusilli with Tuna, Capers, and Almonds, 138
Herbed Striped Bass with Winter Kale Salad, 159
Make-Ahead Cioppino, 106–7 Noodle Paella, 257
Pan-Seared Salmon Burgers with
Fennel Slaw, 178 Pan-Seared Salmon with Year-
Round Succotash, 181 Piquillo Pepper and Macadamia
Pesto with Broiled Cod, 157 Seared Cod with Tangerine and
Arugula, 158
Smoked Trout Frittata, 25
Sole with Lemon Caper Sauce,177
sustainable, buying, 178, 181
Tuna, White Bean, and Bitter Greens Salad, 153
wild-caught salmon, about, 184

Flaxseed Lemonade, 46

Focaccia with Tangerine and Fennel, 66

Freekeh, about, 222

Frittatas
Caprese, 24
Smoked Trout, 25

Fritters, Corn, with Cherry Tomato Salsita, 206

Fruit. See also Berry(ies); specific fruits
Jade’s Spa Water, 147
Leather, Fresh, 40
in Spiced White Wine, 29
Stone, Grilled, Salad with Orange-Herb Vinaigrette, 82