Eats Well with Others by Joanne Bruno

Notes about this site

Notes about Recipes in this site

• Risotto with carrots and feta

  • Grywhp on April 04, 2012

    No cream in a risotto? Just made this and it was excellent. Was sure I would need to add salt and pepper at the end (neither is in the ingredient list) but it was perfect without the addition of either. Will make this again.

• Garlic-roasted butternut squash and kale wheatberry salad with pomegranate

  • Jane on May 02, 2012

    For once when looking for a healthy dinner option I found I had every ingredient required in the recipe I picked from my EYB search. Well if I'm being completely honest I substituted dandelion greens for kale but that seemed minor. This isn't a quick dinner option as the wheat berries take an hour to cook (I didn't pre-soak them) and de-veining the greens takes quite a while too. But the combination of caramelized roasted squash and Brussels sprouts, chewy wheat berries, fresh greens, sweet pomegranate plus the sweet/sour pomegranate molasses in the dressing, was great. This was the first time I had massaged greens (with lemon juice and salt) and it is quite amazing how they "cook" and wilt down as they are massaged.

• Asparagus and green pea risotto with fresh herb tarka

  • Jane on May 06, 2012

    I really liked this risotto and it had the advantage of being low in fat. It was very fresh and spring-like with lots of vegetables. The asparagus stock, which you pre-make, gave a good base flavor and then adding the tarka of herbs right at the end was a great flavor boost. I didn't have basil or rosemary to hand so used chives and oregano, which worked well - I think you could really use any fresh herbs you like.

• Summer vegetable ragout with exotic curry sauce

  • Vanessa on June 18, 2012

    Terrific dish, interesting technique. (Make a curry sauce, roast veggies, combine them.) Easy, quick, flexible. Good for summer veggies, and I'm sure it will also be good for winter veggies. Also interesting to compare this version with the "original" from Bon Appétit (also indexed); that one calls for carrot juice rather than coconut milk.

• Melon madness pasta with bacon and feta

  • Vanessa on June 24, 2012

    Pasta with cantaloupe? And bacon and feta?? What a great combo, perfect for a summer Saturday in Charleston SC. I added some summer sausage because I only had a tiny bit of bacon and three young men to feed. The dish got some strange looks, but everyone scarfed it down!

• Spanish white bean tortilla with piri piri sauce

  • Vanessa on July 06, 2012

    This was a great, easy dish. The technique (baked instead of the stovetop) is a wonderful way to get the tortilla to come together. It is a very flexible dish, too. I substituted potatoes (boiled briefly) and chopped roasted eggplant, because I do love the classic Spanish tortilla (and because I absolutely had to use up the CSA eggplant!). Finally, this dish is good hot, cold, and room temp. But the very best bit is the piri piri sauce, with that lovely smoked paprika taste.

• Summer squash gratin

  • Vanessa on July 14, 2012

    A gratin with no milk or cream? Still, not necessarily a 'healthy' recipe with 1/4 of butter and 1/2 cup of olive oil. But quite tasty, and also very possible to cut back on the amount of fats. It would be a good idea to make sure the potatoes are sliced more thinly than the squash so that everything cooks a bit more evenly. Also, I thought it was odd that the recipe called for mixing half the crumbs into the gratin, but that turned out really well.

• Plum almond tart

  • Vanessa on September 11, 2012

    The tart dough included with this recipe was extremely temperamental (even though our South Carolina summer has suddenly turned marvelously crisp!), and I did a lot of squishing flattish bits of dough together. And the tart, assembled, only took about 20 minutes to cook (rather than 40-45), maybe also due to our "room temperature" being a bit high? The result is very high-five-worthy, though not as almond-flavored as I'd hoped. Still, the presentation is fabuloso and I'll make it again, with a different dough.

  • TCuiziniere on September 12, 2012

    I used 73 grams of ground almonds.

• Creamy spinach spaghetti with roasted tomatoes

  • Vanessa on September 11, 2012

    Make a sauce for pasta with sauteed spinach, avocado, greek yogurt, and basil? Yeah, right. But after trying it, I have to tell you: do it. Just do it. I put a couple of leaves of extra basil in to help cover the avocado-ey taste so the non-fan in the family wouldn't really notice it as much, but it was good either way. Made a great pasta sauce, and then a terrific dipping sauce for breadsticks. In fact, it would make a great dip, period.

• Corn-avocado salad with black beans and barley

  • ssdrabek on September 30, 2012

    Mine did not come out looking like the picture at all...I had way more black beans...not sure if I did something wrong??

• Pennette with kale ragu

  • krobbins426 on October 22, 2012

    Delicious! Subbed out crumbled goat cheese over the top for the parmesan.

• Pumpkin oatmeal cinnamon chip cookies

  • Vanessa on November 11, 2012

    These cookies are delicious! We only have cinnamon chips in the grocery store locally for just few weeks of the year, so I had to wait (and wait) until I could make these. But they were worth the wait. Even though cinnamon chips, like butterscotch morsels, are surely a triumph of food science and have an incredibly "this is isn't really a food" vibe, they work really well with oats and pumpkin, and the cookies even kind of feel like they might be good for you, with all those oats! I am going to buy some extra cinnamon chips to stash in the freezer so I won't have to wait so long again when the mood strikes again.

• Peppermint crinkle cookies

  • Vanessa on December 13, 2012

    Not sure what I did wrong, but these were way too wet to shape into balls and roll in powdered sugar before baking! (I just chilled it until I could get scoops out and plunked those on the baking sheet, and they did turn out to be pretty terrific,) Perhaps it was because I used a mix of chocolate-mint and dark chocolate chips rather than baking chocolate and peppermint extract? Perhaps it was because I couldn't figure out how to interpret the instruction to beat the eggs and sugar "until fluffy and large air bubbles form" (????). Perhaps the recipe is a bit deficient. Any way, definitely worth making, and a special holiday cookie with a surprising minty BANG.

• Chili mole

  • Vanessa on December 27, 2012

    This one came out kind of sludgy, but impressively flavored.

• Mango, black bean, and quinoa salad

  • Kathymelb on December 27, 2012

    Added wild rice which added an extra texture element.

  • krobbins426 on April 30, 2013

    Doubled the recipe. More than enough for 4. Added lime zest, per similar closet cooking recipe. Substituted canned mild green chilis for the jalapeno.

• Broccolini with tofu, sesame and coriander

  • Vanessa on December 28, 2012

    How perfect when you are feeling like you've just eaten and drunk way too much over these holidays! I made this with broccoli and my prized kecap manis (which is really really special and much better than the homemade ingredient substitution). Virtue and incredible umami taste, all at once!!

• Masa crêpes with chard, chile and cilantro

  • michalow on December 30, 2012

    Original recipe from Deborah Madison calls for 1 cup chopped cilantro in the filling and sour cream instead of yogurt. Also suggests Oaxacan cheese or queso blanco as alternatives to jack.

• Sweet potato salad with rye berries, pepitas and ricotta salata

  • meggan on January 10, 2013

    So I made this and it was kind of boring. I used farro and maybe that puffs up more than rye berries because the salad was mostly grain and needed a lot more dressing than called for.

• Parmesan bread pudding with broccoli rabe

  • Vanessa on April 20, 2013

    This totally rocked! I made it with broccoli (because that's the CSA provided).

• Baby spinach salad with dates and almonds

  • mondraussie on April 20, 2013

    This is an absolutely wonderful salad, packed with flavour. I used mixed leaf rather than 100% baby spinach, for a bit of variety.

Reviews about this site

Reviews about Recipes in this Book

• Soba noodles with eggplant and mango

  • Bitten Word

    This is the kind of vibrant dish that can brighten even the most dreary February day. It's both sweet and sharp, substantial but seemingly light.

    Full review

• Language English
• Countries United States