Table of Contents
Introduction 6
Native American Pantry 12
Chapter 1 Soups
Acorn Squash and Tepary Bean 28
Aztec Bean and Roasted Green Chili 30
How to Roast Chilies 32
Chaco Canyon / Ancestral Puebloans 34
Cheyenne Beef and Sage 36
Forest Acorn 38
Beef vs. Bison-Which Is Better 40
Cheyenne 42
Onion, Celery Root, and Parsnip 44
Pinto Bean and Onion 46
Rahbit Stew with Corn Dumplings 48
Red Potato 50
Sweet Summer Corn Broth 52
Three Sisters Bean Stew 54
Hopi 56
Wampanoag Cherrystone Clam 58
Wampanoag and Haudenosaunee 60
Chapter 2 Salads and Vinaigrettes
Amaranth with White Wine Vinaigrette 66
Cholla Buds with Pinon Nuts and Lime Vinaigrette 68
Dungeness Crab and Apple 72
Great Northern Beans with Lemon-Thyme Vinaigrette 74
Hominy with Bacon Bits 76
Manoomin Rice Fritter Salad with Blueberry Vinaigrette 78
Manoomin Rice Salad with Apple-Honey Vinaigrette 82
Mixed Greens and Dandelion with Jicama and Prickly Pear Vinaigrette 84
Swamp Cabbage Salad with Lemon Vinaigrette 86
Seminoles and Muscogee 88
Three Sisters Salad with Shallot Vinaigrette 90
Chapter 3 Vegetables and Starches
Baked Farmer Gourds 96
Blue Cornmeal 98
Calabasas Squash, Tomatoes, and Queso Fresco 100
Chumash 102
Glazed Root Vegetables 104
Grilled Butternut Squash 106
Grilled Cactus Paddles 108
Cleaning Cactus Paddles 110
Manoomin Rice Cakes 112
Mashed Cranberry Beans with Coconut Milk 114
Sautéed Acorn Squash with Maple Syrup 116
Sautéed Fiddleheads with Apple 118
Blanching Fiddlehead Ferns 120
Steamed Manoomin Rice with Thyme 122
Anishinaabeg-Ojibwe, Ojibwa, Chippewa, or Saulteaux 124
Stewed Beans with Thyme, Sage, and Tomato 126
Summer Corn and Squash 128
Summer Squash Mash 130
Sunchoke and Potato Puree 131
Wilted Dandelion, Mustard, and Spinach Greens 132
Zuni 134
Chapter 4 Land and Sea
Beef
Grilled Beef Tenderloin with Juniper Sauce 142
Southern Ute Breaded Beef with Butter and Sage Sauce 144
Ute 146
Stewed Beef with Golden Beets 148
Sumac-Braised Beef Short Ribs 152
Bison
Bison Burgers with Caramelized Sweet Onions 154
The American Bison 156
Braised Bison Short Ribs 158
Chocolate Bison Chili 160
Chickasaw and Chocktaw Nations 162
Chicken
Braised Chicken with Sage and Chokecherry Sauce 164
Cedar Berry-Rubbed Roasted Chicken 166
Trussing a Bird 168
Golden Chicken Tamales 170
Green Chili Chicken Pozole 174
Saguaro Seed-Crusted Chicken Thighs 176
Tohono O'odham Nation 178
Stewed Chicken with Golden Tomatoes 180
Potlatches, Powwows, and Other Celebratory Feasts 182
Duck
Grilled Duck with Apple and Sage 186
Roasted Duck with Summer Berry Sauce 188
Whole Duck with Juniper Berries 190
Lamb
Braised Lamb Shanks with Navajo Steam Corn 192
Lamb Soup with Blue Corn Dumplings 194
Lamb with Heirloom Tomato 196
Sumac Navajo Leg of Lamb with Onion Sauce 198
Navajo 200
Pork
Banana Leaf and Ginger-Braised Pork Shanks 202
Grilled Pork Loin with Agave Glaze and Roasted Turnips 204
Apache 208
Pork Chops with Caramelized Onion and Prickly Pear Sauce 210
Spice-Rubbed Pork Tenderloin 214
Rabbit
Braised Rabbit with Mustard Sauce 216
Grilled Rabbit with Prickly Pear Barbecue Sauce 218
Sectioning a Rabbit 220
Seared Rabbit Loin with Sunchokes 222
Fish and Shellfish
Alaskan King Salmon with Crushed Pecans 226
Cedar Plank Sockeye Salmon 228
Cooking with Wood Planks 230
Kwakawaka'wakw 232
Cornmeal-Crusted Walleye with Roasted Corn and Green Chilies 234
Piscataway and Nanticoke-Lenape 236
Makah Crab Boil 238
Makah 240
Pacific Halibut Cakes with Caper Mayonnaise 242
Pan-Roasted Cumin-Crusted Sablefish 244
Sautéed Garlic Spot Prawns 246
Chapter 5 Puddings and Sweets
Chia Seed Smoothie 252
Chocolate and Piñon Nutcake 254
Juneberry and Blackberry Pudding with Lemon and Agave 256
Sioux 258
Prickly Pear and Cheese Mousse Tarts 260
Pumpkin Bread Pudding 262
Rice Pudding with Cranberry 266
Steamed Indian Corn Pudding 268
Summer Peach Crisp 270
Cherokee 272
Toasted Blue Cornmeal with Mixed Berries and Agave 274
Warm Apple Bread Pudding 276
Further Reading 278
Acknowledgments 280
Index 282
