Jared Koch's first book, Clean Plates Manhattan , demystified clean eating" and mapped out healthy restaurant options all over New York. Continuing in the extremely timely topic of eating clean, organic, and well, his second book, The Clean Plates Cookbook , offers sensible, sustainable, and healthful home cooking for anyone interested in integrating good foods into their lives. It shows readers how to shop for the best ingredients no matter what their diet (omnivores, vegetarians, and vegans can all eat clean") and how to prepare food that's simple and delicious. Tips and inspiration from chefs and nutrition experts appear throughout the book, and the invaluable resources section breaks down the recipes by category and offers more of his clear and useful shopping guides. Clean eating is anything but boring: recipes cover beverages, breakfasts, snacks, inventive entrées, and desserts with things like Quinoa Carrot Muffins, Cracked Wheat Sushi,Wild Mushroom Gratin, Lamb Tikka Masala, and Cocoa Cherry Brownies.

Table of Contents:
Part 1: The Philosophy What It Means to Be Clean Part 2: The Recipes Beverages Seasonal Fruit Sparkling Soda Coconut Hot Cocoa Orange and Herb Sweet Tea Maple Ginger Lemonade Apple Lime Agua Fresca Almond Kefir Shake Basic Berry Smoothie Clean, Green Morning "Cocktail" Eggs, breakfast, and breads Vanilla Pecan Granola Cranberry Pear Parfait Apple and Applesauce Bran Muffins Morning Miso Soup Kamut and Brown Rice Breakfast Bowl Comforting Quinoa Cereal Huevos Rancheros Softly Scrambled "Frittata" Shirred Eggs with Asparagus and Goat Cheese Poached Eggs with Green and Gold Zucchini Hash Coconut French Toast Casserole Buttermilk Buckwheat Pancakes Zucchini, Walnut, and Flaxseed Tea Bread Everyday Whole Wheat Bread Snacks and appetizers Roasted Pecans with Rosemary, Olive Oil, and Sea Salt Spiced Mixed Nuts with Dried Fruit Kitchen Sink Peanut Butter Snack Bars Roasted Eggplant Dip Garlic and Parsley White Bean Dip Black and White Sesame Seed Crackers Homemade Hummus Kale Chips Ratatouille Smashed Avocado Toasts Marinated Roasted Peppers Deviled Farm-Fresh Eggs with Spring Herbs Cracked Wheat Sushi Green Apple Carpaccio with Goat Cheese and Arugula Farro Cakes with Curried Yogurt Dungeness Crab Cocktails Soups, salads, and sides Cauliflower Soup with Roasted Garlic Oil Beans and Greens Soup Summer Vegetable and Lentil Soup Simple Chicken Soup with Carrots, Parsnips, and Scallions Watermelon Gazpacho Chilled Avocado Soup with Crab Chunky Corn Chowder Spring Slaw Crisped Cucumbers with Cilantro Heirloom Tomatoes with Basil Vinaigrette Millet Tabbouleh Sweet Potato Salad with Scallions Quinoa Salad with Arugula and Grapes French Lentil Salad with Kale and Red and Golden Beets Cold Soba Noodles with Carrots, Jicama, and Sprouts Romaine Salad with Orange and Avocado Chicory Salad with Pear and Blue Cheese Mustard Greens with Roasted Beets and Toasted Pistachios Cold Vegetable Salad with Peanut Sauce Warm Spinach Salad with Snap Peas, Potato, Zucchini, and Salmon Arugula with Chicken and Blueberries Flank Steak and Chimichurri Salad Grilled Corn with Flavored Grass-Fed Butter Green Bean Succotash with Collards and Black-Eyed Peas Homemade Sauerkraut Braised Baby Artichokes Caramelized Roasted Endive Wild Mushroom Gratin with Thyme Broccoli with Olive Oil and Lemon Sauteed Shaved Brussels Sprouts with Shallots and Almonds Rainbow Chard and Radicchio Saute Roasted Carrots and Parsnips with Lemon and Sage Fast Roasted Asparagus Teriyaki-Glazed Baby Bok Choy Braised Greens Smoky-Sweet Glazed Carrots Garlic Mashed Butternut Squash Oven-Baked Yam and Sweet Potato Fries Entrees Spinach and Pecorino Souffle Curried Cauliflower with Chard and Coconut Milk Barley Risotto Primavera Classic Pasta with Red Sauce Swiss Chard Pesto Pasta Brown and Amaranth Casserole with Root Vegetables and Mushrooms Millet-Stuffed Acorn Squash Simple, Satisfying Rice with Tempeh, Broccoli, and Kale Roasted Peppers, Onion, and Garlic over Parmesan Polenta Grilled Veggie Soft Tacos with Cilantro Slaw and Spiced Crema Whole Wheat Pizza with Heirloom Tomatoes, Fresh Mozzarella, and Herbs Portobello Mushroom Burgers Miso-Glazed Halibut with Daikon and Carrots Rosemary-Stuffed Grilled Trout Grilled Salmon with Strawberry Avocado Salsa Poached Sablefish (Black Cod) with Julienned Vegetables and Horseradish Yogurt Chicken and Pepper Paprikash Mongolian Chicken Breasts with Mustard Greens Lavender Roast Chicken with Roasted Yams Turkey Chile Verde Pork Tenderloin with Carrots, Onion, and Apples Spice-Rubbed Pork Chops with Chipotle Collards Greek Lamburgers with Eggplant and Lemon Aioli Lamb Tikka Masala Big Beef Burgers with Grilled Onions and Blue Cheese Sauce More-Veggies-Than-Beef Stew Mom's Meatloaf with Quinoa Braised Short Ribs with Red Cabbage and Mashed Celeriac Better Beef Stroganoff Grass-Fed Rib-Eyes with Garlic-Chive Butter Desserts Double Gingerbread Cookies Hazelnut Biscotti Cocoa Cherry Brownies Coconut Almond Macaroons Any Fruit Sorbet Flavors to infuse into your sorbet Honey Ice Cream Coconut-Lime "Ice Cream" Chocolate Avocado Pudding Grilled Peaches Kissed with Cinnamon and Chocolate Buckwheat Crepes with Gingered Oranges and Agave Olive Oil Cake with Fresh Fruit Whole Wheat Persimmon Cake Flourless Chocolate Hazelnut Cake Basics How to cook grains How to cook rice How to cook beans Clarified Butter Part 3: Resources and Recommendations Ingredients and equipment Glossary List of recipes by type Other resources