• BettyC on March 26, 2012

  I have a 2012 edition with the same ISBN, but a different cover, and a subtitle "250 Recipes for Every Season and Occasion".

Notes about Recipes in this book

• Goat cheese and red pepper quesadillas

  • mharriman on October 28, 2021

    Very good. Easy and tasty accompaniment for the carrot soup we had ( Canal House). Used red bell pepper from our garden, spritzed it with olive oil and roasted it at 450 degrees while making soup.

• Chicken with white beans and tomatoes

  • mharriman on March 31, 2024

    We were surprised at how good the chicken was. The roasting method created a wonderful crisp, crusty skin. The beans with the fresh herbs were flavorful accompaniments. Easy to prep and I liked that I could work on my salad and fruit dessert while the main entree was baking.

• Oven-"fried" chicken with crunchy broccoli slaw

  • mharriman on January 23, 2022

    Really Good! Husband and I especially liked the broccoli slaw in this dish. It has just the right amount of tang and crunch. The chicken would have benefitted from stovetop browning in butter as in my Cooking Light recipe, but it tasted almost as good without the fat. I used 6 skinned, bone-in chicken thighs. In my oven, 6 bone-in thighs were finished baking at various times- the smaller ones at 45 minutes, the larger ones at 55 minutes. Next time, I’ll use two racks and put the larger ones on a different rack so the smaller ones can more easily be taken out and kept warm.

• Lamb kebabs with lima bean salad

  • mharriman on March 29, 2024

    I used sirloin lamb for my kebabs which worked well. We abhor lima beans in our house, so I made a Spring salad of blanched peas, radishes, and mint with a light vinaigrette as a substitute. Pita bread and Tzaziki sauce were wonderful accompaniments. This was good enough to put into our rotation. Tasty!Rating is for kebabs only.

• Lemony baked salmon with asparagus and bulgur

  • mharriman on March 29, 2024

    Easy Friday night dinner. The hardest part was skinning my one-pound coho salmon filet. After that, it took five minutes to prep everything else. The salmon, bulgar, and asparagus were ready to eat after 35 minutes in the oven. My husband and I liked the bulgar with the salmon. I made a full recipe and saved leftovers for lunch. This is a pretty plain meal with few herbs or any kind of sauce, but the roasted lemons and sprinkling of fresh Dill and olive oil over the salmon was enough for us.

• Spaghetti with pesto and shrimp

  • mharriman on January 18, 2022

    Okay but the pesto needs garlic or a stronger cheese because the finished pesto with fresh spinach leaves and spaghetti was bland. The recipe calls for cooked shrimp- I roasted mine using Ina Garten’s method from Cook Like a Pro and that was the biggest flavor in the dish. We also thought the raw spinach leaves tossed in at the end would have been better if partially wilted. They tasted out of place mixed with the pesto and cooked ingredients. I May try the recipe again by tweaking the pesto ingredients and partially wilting the spinach- but not any time soon.

• Lemon and olive chicken with arugula and white bean salad

  • mharriman on August 23, 2023

    Delicious. My husband especially enjoyed this dish. The salad had an interesting and flavorful combination of ingredients. I used mixed Spring greens instead of arugula, and that worked well. The salad, with dressing added, held up surprisingly well as a lunch leftover the next day. I’ll put this one in my Spring/ Summer meal rotation.

• Chorizo and potato tacos with black bean salsa

  • RickLynne on June 21, 2022

    We used street-taco-sized flour tortillas

• Pork loin with mustard sauce and sautéed squash

  • mharriman on October 25, 2021

    Delicious. My husband made this tonight and he said it was easy to make. I was able to find top notch zucchini at Whole Foods even though it’s really getting past the season for it. This is a good recipe to put on repeat when you can find good zucchini.

• Red curry salmon with bok choy and pineapple slaw

  • mharriman on October 26, 2021

    Another great tasting entree from this cookbook. We really liked the contrasting hotter red curry paste with the cooler pineapple, cilantro,and bok choy slaw. From prep to finish it took about 45 minutes as stated. Served jasmine rice on the side.

• Chicken paprikash

  • mharriman on October 24, 2021

    I liked this better than my husband did but he also thinks chicken marengo is just okay, so it’s more of a dish preference than the recipe. I halved all the ingredients for two people and was thankful I found a 14.5 oz can of peeled tomatoes so I didn’t have to open a 28 ounce one. This took about 45 minutes as stated and was a nice Fall meal.

• Lamb meatballs with couscous and feta

  • mharriman on October 18, 2024

    I made a few changes: i baked my meatballs at 375 degrees for 25 minutes instead of broiling, used Israeli pearl couscous instead of wheat, and added fresh minced mint leaves to the meatball mixture. We liked the meatballs- enough to have again, and we liked the feta sprinkled on top with the onion, tomato, cucumber salad mixture on the side. An easy weeknight dinner.

• Parsnip and fennel soup with dill

  • JimCampbell on January 04, 2025

    The Parsnip and Fennel soup was delicious. We really enjoyed the nice hot soup on a chilly night. We used a large turnip instead of parsnip, since it's what we had on hand. We used chicken stock. We had forgotten the dill, but the soup did not need it. A very straight forward preparation. Easy for a weeknight meal. A healthy soup. We'll make it again.

• Black bean and sweet potato enchiladas

  • JimCampbell on January 07, 2025

    The dish was good. Not spectacular, but good. Let's say a 3.5 out of 5. We would make this dish again. It makes a fairly simple week night preparation. This is saying something since we are meat-eaters and this is a vegetarian dish. The sauce really adds to the flavors of the dish. It is not a standard enchilada sauce. We followed the recipe with two ingredients changes. * 1. What we thought was a sweet potato turned out to be a purple yam. Not as sweet and starchier. Having said that, the taste was fine. Because of the starch the grated yam stuck like the dickens to the bottom of the pan during the saute, but the taste was fine. * 2. We added a tab of butter to finish the corn at the end. We'll add this to our rotation.