Notes about Recipes in this book

• Crispy spring rolls with spicy dipping sauce

  • maggiewt on May 19, 2015

    This recipe was a bit time consuming, but well worth it. We served these inside big pieces of lettuce and they were amazing!

• Fennel and parsley salad with Meyer lemon

  • IsaSim on February 02, 2014

    Excellent; I mixed the vinaigrette ingredients before adding them to fennel and pasley.

• Lentil salad with goat cheese and mint

  • wester on February 04, 2017

    Good but not very special. I did like the addition of mint. The fennel was good as well but I did not care much for the carrot - maybe use peppers or tomato next time?

• Spring stir-fry with peanut sauce and Thai basil

  • CharlottePea on April 29, 2026

    I made this with coriander and it was very tasty. The sauce needed a little more water to make it come together without being too solid. I made it as a weekday meal and the kids commented on how tasty it was. Served 4 small to average eaters with enough left over for one lunch.

• Macaroni and cheese

  • TiaGoats on August 14, 2019

    This was good, but a little too heavy on the herbs. I prefer a more straightforward, old-fashioned mac and cheese.

• Ginger cookies

  • canines5 on November 13, 2018

    Very good light cookie. Size and yield was bit off but I adjusted to golf ball size, cooked 15 mins instead of 12 mins and yielded 40

• Pear vinaigrette

  • TiaGoats on August 14, 2019

    Delicious! I used 2T unfiltered apple cider and 1T pear nectar in place of the pear vinegar. Good on plain butter lettuce with chunks of ripe pear.

• Kabocha squash soup with coconut milk and lime leaves

  • wester on July 13, 2013

    Excellent. Spicy but not too hot, with a hint of richness. Vegan but you wouldn't notice. Ingredient changes: I used red kuri instead of kabocha and did not remove the skin, I used vegetable stock cubes (I don't think this made a big difference with all those big flavors), and I added a bit of oil when roasting. Method changes: I wanted to be able to make a batch of soup as needed, instead of simmering all soup for half an hour. So the evening before I roasted the squash with the onion, coated with a paste of the ginger, lemongrass and garlic and a bit of oil. About an hour before I wanted the soup I steeped the lime leaves in a small pan of boiling water, as if making tea. Just before I wanted the soup I added the vegetables, the "tea", and a bit more water to the blender. I warmed the blended soup and then added the coconut milk, as directed.

• Butternut squash and chestnut soup

  • KarenS on October 24, 2011

    Fabulous flavor combination. I used chicken stock instead of vegetable stock and reserved some chestnut pieces for garnishing the soup. Found the slivered sage to be too strong, preferred the soup without it.

  • IsaSim on March 31, 2014

    Excellent soup, used chicken broth by mistake and incorporated the whole chestnut puree and sliced sage leaves to the soup - easier use of leftovers.

  • bching on January 06, 2015

    I used duck broth--deliberately--and enjoyed the soup. I, too, found the sage too strong, too methol-y.