Notes about Recipes in this book

• Sesame steak salad with Asian pears

  • wodtke on February 12, 2016

    This is en exceptionally tasty and relatively light recipe. I have served it several times to guests with great success. Highly recommended.

• Coconut noodle soup with tea-smoked shrimp

  • ashallen on August 18, 2019

    A highly flavorful soup and refreshing, even with the large quantity of coconut milk. It's not as rich as many versions I've had in restaurants (some of which seemed to be over half coconut milk - really delicious but uh oh on the calories). I used red curry paste from the store, a light chicken stock in which I simmered shrimp and lobster shells/juices I'd accumulated in the freezer, regular white mushrooms instead of oyster mushrooms, and homemade fettuccine vs. rice noodles. I didn't tea-smoke the shrimp (saving time), but I think those flavors would work really well with the soup. Leftovers held well over 2 days. Soup base freezes well.

• Provençal wheat berry salad with shrimp and mustard-caper vinaigrette

  • vox82 on February 01, 2015

    January 31, 2015. Delicious. Only made half the dressing. Plenty.

• Sautéed zucchini with za'atar and crispy chickpeas

  • Tommelise on May 22, 2020

    We liked the roasted chickpeas a lot, and will be making them again soon. The spice mixture was a hit too. The squash was nice but not special. The squash and the roasted chickpeas together was weird and did not work well. We will make the chickpeas again but not with the squash