Notes about Recipes in this book

• Tuna & bean salad

  • nicolepellegrini on May 03, 2020

    I enjoyed this, though I'll note I made a few changes based on what was in my covid-19 pantry :) I used some gently massaged tuscan kale for salad greens, white onion instead of scallions, and added some paprika and oregano to the tuna steaks before searing them because I feared they might need a little kick. Also added some kalamata olives. With these changes I quite enjoyed it and it was substantial enough to be a main course dinner salad for two.

• Moorish zucchini salad

  • nicolepellegrini on July 02, 2020

    Tasty and different. I served it on some fresh Spring greens. The marinating time was definitely necessary for the flavors to blend and for the raisins to soften up a bit in the lemon juice and olive oil.

• Fresh salmon in mojo sauce

  • nicolepellegrini on September 10, 2018

    Very easy and quite tasty. I used roasted garlic cloves instead of raw in the mojo sauce for a milder flavor (and to make it easier on the stomach.)

• Sausages with lentils

  • nicolepellegrini on October 11, 2020

    An easy dinner for a night I didn't feel like fussing too much.

• Fiery chile & chorizo paella

  • nicolepellegrini on February 10, 2022

    I've made this a few times and it's definitely a family favorite. I often do it with just the chicken and sausage, or pork tenderloin and sausage, instead of all three proteins as it's more than filling enough (and makes lots of leftovers when cooking for two.)

• Lamb stew with chickpeas

  • nicolepellegrini on October 07, 2020

    This was all right - I liked the combination of chorizo and lamb, and the other flavors blended together well. I do think the lamb could have benefitted from a longer cook-time, however; it was still somewhat tough and not cooked long enough to really break down and become tender.

• Chicken & duck paella with orange

  • nicolepellegrini on January 26, 2019

    Made this with chicken thigh meat instead of chicken & duck breast, as the SO doesn't eat duck (also, expensive). A bit of work but worth it, nice flavor and the orange was a pleasant and different touch. Would make again.

• Chicken with garlic

  • nicolepellegrini on July 02, 2020

    The garlic flavor is very mild, despite the number of cloves. I liked it but I wouldn't say it was a "wow" dish.

• Spanish swordfish stew

  • nicolepellegrini on May 28, 2018

    I like making this recipe when I want the flavor of a fish soup without all the work (and expense) of multiple types of fish and shellfish. It comes out consistently well. One thing is to watch the liquid level on the potatoes and peppers—a 'generous cup' doesn't seem to cut it for me (sometimes I will add some white wine instead of more stock.)

• Hake in white wine

  • nicolepellegrini on May 13, 2019

    A simple and fast-to-make dinner that is very good for a light meal.

• Salmon steaks with green sauce

  • nicolepellegrini on June 11, 2018

    Enjoyed this. Simple and fast, and the green sauce was a nice complement to the pan-seared salmon. Would make again.

• Pan-fried potatoes with piquant paprika

  • nicolepellegrini on June 11, 2018

    Good. I'd make this again but using a little less cumin and a little more salt. The potatoes are very dry with that heavy spice coating, so I definitely recommend serving with some kind of sauce (I did not make the suggested garlic mayonnaise accompaniment this time, but would next time for sure.)

• Pan-fried potatoes

  • nicolepellegrini on July 02, 2020

    For some reason I always struggle to make perfectly crispy-on-the-outside, soft-on-the-inside, non-oily fried potatoes. Well, not with this ultra simple recipe. The potatoes came out just as I've always wanted them to, and were not at all greasy. Loved it.

• Green beans with pine nuts

  • nicolepellegrini on May 13, 2019

    I liked this quite a bit. Green beans aren't my favorite vegetable but these were really good with the smoky paprika and toasted pine nuts. Recipe didn't specify when to add the paprika so I did when I began sauteing the onions, so the spice would coat them well.

• Orange & fennel salad

  • nicolepellegrini on April 22, 2020

    Easy and light. A nice salad to make during 'quarantine' with some ingredients I've been able to keep fresh in my fridge for a while.