Notes about Recipes in this book

• Beef, mushroom, and barley soup

  • adrienneyoung on November 01, 2014

    This is a nice soup. Better if made with stock, rather than water. But sustaining and savoury on a snowy day, and should freeze really well, too! Unlike my mushroom soup which went disappointingly grainy...

• Provençal tomato soup with rice

  • Rinshin on February 16, 2019

    Used homemade shrimp stock for the chicken stock and canned roasted tomatoes in place of fresh. I went more with saffron flavor and skipped on basil which is out of season in my garden. Used dried tangerine peel I always have in place of fresh orange peel. Satisfying taste of tomatoes and shrimp in a thick liquid form.

• Heirloom tomato salad with mozzarella and basil

  • GiselleMarie on September 28, 2017

    A good way to use some of my end-of-summer tomatoes. This goes together quickly with ingredients I usually have on hand. Next time I'll amp up the flavor by using garlic-infused olive oil and slightly more salt.