Notes about Recipes in this book

• Shaved zucchini salad with Parmesan and pine nuts

  • peaceoutdesign on April 01, 2021

    I used a mandoline very thinly set and used the blade setting that made a little wider than Fettucine size strips. I thought that the whole width of the zucchini would make it sloppy to eat. This was easy and very fresh tasting.

  • nicolepellegrini on July 20, 2025

    Delightfully refreshing and a great summer salad. I didn't even slice my zucchini that thin, but giving it some time to marinate softened them up perfectly.

• Olive-oil-roasted tomatoes and fennel with white beans

  • Jane on January 21, 2014

    Nice side dish with plenty of variety of tastes, textures and colors. The recipe calls for a LOT of olive oil but I cut it down to about 1/3 and it was fine. I didn't think the fennel needed 30 mins at 425 after 10 minutes in hot oil on the stovetop. I did 20 mins and it was well cooked. I liked the mix of fennel, garlic, grape tomatoes and white beans though I also added black olives, since they seemed to fit (and I like black olives). I served it with rare yellowfin tuna.

  • Shelmar on January 06, 2020

    Easy to make. Add more oregano less red pepper next time. I used great northern bean, since I was out of cannellini beans.

  • lorloff on January 07, 2021

    Delicious. I followed Jane’s lead and reduced the olive oil and added black Kalamata olives. I found 10 minutes on the stove pot worked well followed by 20 minutes total in the oven including after adding the beans. It worked really well. Thanks Jane!