The Phytopia Cookbook
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Summer Entertaining
Tomatoes Provençal
Cornish Hens Provençal
Blackberry-Rhubarb Cobbler


Fall Dinner
Apple, Pear and Goat Cheese Salad
Ouzo Shrimp with Tomato, Fennel and Feta
Strawberry Cheesecake


Vegetarian Brunch or Supper
Caramelized Onion Soup
(note: substitute vegetable broth for the beef and chicken broth)
Jalapeno-Pumpkin Seed Quesadillas
Bananas Diablo


Casual Grilled Dinner
Grilled Tuna with Honey Miso Mustard Marinade
Sweet Potatoes and Roasted Bananas
Garlicky Green Beans

Game Plan:

24 hours before or less, buy fresh tuna steaks. Look for fish that has a healthy reddish color, with no dark spots. Purchase about 6 ounces per person. I usually buy 12 ounce steaks, about 1 inch thick, and cut them in two.

2 hours before: Make honey miso mustard marinade and add the tuna steaks and refrigerate. Make sweet potatoes and roasted bananas.

30 minutes before serving, light the grill and remove the tuna from the refrigerator. (It’s good to let meat warm to room temperature before putting on the grill) Cook green beans.

15 minutes before serving: Finish green beans and garlic; reheat sweet potatoes. Cook tuna. See Tips & Techniques for grilling.


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Please feel free to send any comments or questions to:

Barbara Gollman

Last Update: August 2, 2004

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