Notes about Recipes in this book

• Asian spinach with peanut ginger sauce

  • Three_Quarters on August 17, 2013

    The sauce was delicious, but really heavy (literally and in flavor) for a tender green like spinach. It overpowered the spinach and made it soggy. I would put it over something with a little more body, like chard or bok choy. Or, not in the spirit of the cookbook, over chicken.

• Summer squash with lemon cilantro pesto

  • Three_Quarters on August 26, 2013

    I would have never thought cilantro would make a good pesto, but I was pretty much licking the bowl. I made it over zucchini/yellow squash as the recipe called for, but I could see it anywhere else you'd use pesto.

• Tempeh with apricots and capers

  • Three_Quarters on August 26, 2013

    This is the strangest combination of ingredients in the book, in my opinion, but somehow it works. My first time preparing tempeh at home and this was really good.

• Penne and roasted vegetables with basil sauce

  • sosayi on January 23, 2018

    A really good, quick weeknight pasta. Changes: I subbed a pint of home-canned tomatoes for fresh ones; I added both feta and parmesan (I only had a small quantity of both on hand, so I tried a bit of each on different portions, both were good); the recipe calls for you to blend basil with roasted garlic (should be part of ingredient list) and olive oil for a sauce, but I also added the liquid from my tomatoes to help it blend up. Great way to get a basil flavor in every bite that wasn't a pesto, and I enjoyed the roasted garlic notes versus the raw of a traditional pesto. I'd definitely make again if I had the ingredients to hand.

• Pinto beans with stewed tomatoes and spinach

  • inflytur on December 20, 2019

    Delicious as an entree with rice or as a side dish.