Notes about Recipes in this book

• Baby bok choy with chile, garlic, and ginger

  • Aggie92 on March 12, 2015

    Good, but needs a little tinkering to make it a great recipe. The garlic and ginger was delicious with the bok choy. Used a serrano pepper instead of a jalapeño so it was pretty spicy, which I like. But it really needed a little something extra, like a touch of toasted sesame oil or something acidic, such as a squeeze of lime or drizzle of rice vinegar. Will make again as it is a quick and easy side dish.

  • Astrid5555 on November 09, 2013

    Really liked the ginger, garlic note (left out the chiles for the children) on the bok choy. A keeper.

  • hibeez on June 13, 2024

    Thanks to Aggie92, I added a splash of sesame oil. Served with the shiitake fried rice (added some leftover pork to stretch the meager supply of mushrooms that hubs purchased). It worked well served in the same bowl as the rice. Will try it with the adolescent bok choy I now have in the garden.

• Herbed ricotta soufflé

  • Emily Hope on June 03, 2013

    This was a solid, if not spectacular, recipe, and easier to throw together than a bechamel-based souffle. The end result was not as delicate as a traditional souffle, but felt more substantial as an entree. I added some lemon zest, a little thyme, and some grated parmesan and pecorino, as the batter prepared as given in the recipe seemed a little bland. I baked it in a gratin pan rather than a souffle pan (a tip from Joanne Weir), but I'd like to try the other way as well. Served with an arugula tomato salad and some good bread.

• Lentil and cashew hummus

  • Emily Hope on March 14, 2013

    Made this with homemade cashew butter (made in vitamix with a little coconut oil to help it emulsify) and it turned out really well--mild and a bit sweet from the cashews. Nice to have around for snacking as it's high in protein and fiber (also, unfortunately, calories!)

• White-cheddar corn chowder

  • TrishaCP on February 16, 2019

    “No thrills but good” sums this up nicely! I used a jalapeño instead of cayenne as I love the combination of corn and green chile, and it worked well here. I used frozen corn that I had saved from the early fall- it was a sweet variety common in Maryland and very good in this application.

  • greenrunner75 on April 14, 2013

    4/14/2013 Made this for the first time tonight. No thrills but good. Corn is out of season here, so I used frozen sweet corn. I used 1% milk instead of skim. I used Rapunzel's vegetable bouillon to make my stock. I think if I were to make it again, I would use purée 2 cups of soup before adding corn.

• Broccoli-and-cheese over-easy omelet

  • Astrid5555 on October 11, 2014

    Perfect recipe for using leftover vegetables and egg whites. Very quick and really delicious!

• Pasta with roasted cauliflower and lemon zest

  • Astrid5555 on September 20, 2016

    Quick and simple weeknight dinner. Roasting red onions with cauliflower and adding lemon zest and capers elevate this simple dish to something special. Will repeat!

• Portobello and zucchini tacos

  • julesamomof2 on February 06, 2020

    This is nothing more than roasted vegetables served inside a tortilla with some Mexican toppings, but it was a nice, mild, lighter vegetarian alternative to the spicy Mexican food on our Super Bowl menu.

• Beans-and-greens tacos with goat cheese

  • swegener on February 17, 2015

    This needed a bit more flavor. I added some jalapenos and chili powder.

• Butternut squash baked risotto

  • hibeez on April 26, 2017

    It was nice to be able to bake a risotto, rather than stir. And anything with butternut squash is good in my book!

• Curried red lentil soup with dried cherries and cilantro

  • hibeez on April 26, 2017

    This is a lovely soup - probably even better pureed in a blender than a hand blender. Easy to make as well.

• Summer rolls with carrot-ginger dipping sauce

  • hibeez on October 19, 2017

    Easily flexible recipe to add whatever veggies, fruit or even shrimp to these rolls.

• Soba and tofu in ginger broth

  • hbakke on July 14, 2021

    This was just alright, nothing special. The broth was very bland and required quite a bit more soy sauce than the recipe specified.

• Farro salad with oven-roasted grapes

  • hbakke on July 07, 2021

    Page 188. Delicious grain salad. We loved the combination of the roasted grapes with the sautéed onions and rosemary. I reduced the olive oil to a few teaspoons as 1/4 cup seemed excessive and I think it turned out fine. I noticed that the recipe lists this as having 12 servings, but I think you would be stretching it to get 6 servings. I would make this again.