Notes about Recipes in this book

• Spinach-and-cheese tortellini with leeks and creamy mushroom sauce

  • Cheri on March 10, 2023

    Fabulous! Made as written, we loved these flavors. Will repeat.Don’t skip the vinegar (I used champagne-what I had), it makes a difference.

• Spicy pork stir-fry with lime, cashews, and noodles

  • Cheri on March 08, 2023

    Not saucy enough, and a little sweet for us. Pork was nice and tender. Don’t think I will repeat.

  • julesamomof2 on October 02, 2018

    This was a nice weeknight recipe for 2. The sauce was skimpy though-I had to add a lot more soy sauce to make it work. We liked it enough that I will make it again and double the sauce.

• Veal saltimbocca with asparagus, lemon, and Israeli couscous

  • Cheri on March 29, 2015

    This was good, but I made some changes. Substituted fregola for the couscous. Started the fregola in one pan, while I cooked the shallots and veal in another pan. Added some fresh mozzarella to the veal packets. Pulled the veal, and put the asparagus in that pan. Finished fregola (at 10 minutes) in with the asparagus. Dusted with parm, returned veal packets to pan for a moment to reheat. This made good use of what I had on hand. Nice easy spring type meal.

• Herbed chicken paillards with zucchini pancakes and cherry tomato pan sauce

  • Cheri on March 06, 2023

    This was good. I struggled with the zucchini fritters, need to make them thicker, they fall apart. Would repeat. Not a really pretty dish…

• Thyme-rubbed salmon with shallots and caramelized cauliflower "risotto"

  • Cheri on March 07, 2023

    This was a home-run! I didn’t change anything. Will repeat

• Creamy Yukon gold potato gratin with ham

  • kath on April 12, 2014

    This is a fantastic recipe! I bought a small 8-ounce ham steak and used half of it to make it. I intended to use the other half for something else but we loved this so much I made it again with the rest of the ham. I subbed half and half for the heavy cream and it was still fabulous. A 5-star recipe in our house!

• Herb-rubbed pork with honey-lime roasted sweet potatoes, cauliflower, and Major Grey's chutney

  • Lottabooks on November 05, 2022

    Odd combination of ingredients, but this was delicious. Pork, when cut as specified, was done about 10-12 minutes. Great with the recommended Albarino from Spain, and the cornbread. Used about 3/4 of a largish sweet potato, and about 1/2 head of cauliflower.

• Tuna burgers with wasabi mayo and quick cucumber pickle

  • julesamomof2 on August 21, 2021

    These burgers were time consuming for a weeknight and frankly not all that tasty. Finely dicing 1 lb of tuna is not something I care to do again - especially when that tuna cost $28 a lb. Not sure what I was thinking with this one but will not repeat.

• Turkey tonkatsu with cabbage, portobellos, and pickled ginger

  • julesamomof2 on April 09, 2021

    While certainly easy this was lacking flavor and individual components didn't quite meld together into a whole. Will not make again.

• Fresh summer pasta with tomatoes, garlic, basil, and buttery croutons

  • Pinkpowderpuff on October 07, 2015

    Serve with a salad with a little shaved parm. pp 22-23

• Fettuccine with scallops, carrots, and ginger-lime butter sauce

  • Pinkpowderpuff on October 07, 2015

    pp 24, serve with a slice of ripe tomato

  • clcorbi on September 11, 2017

    Yum! I would give this recipe 5 stars except I found the instructions to be a little crazy. I know this is a one-pan cookbook, but it really doesn't make sense to cook pasta in your skillet and then let it sit aside the entire time you are making the sauce. So I cooked the pasta in a different pot while making the sauce, which was faster anyway. I also substituted shrimp for the scallops, so I skipped the step where you remove the vegetables from the pan to fry the scallops--instead, I added the shrimp to the pan after the vegetables had cooked down, and once the shrimp were cooked through, I added the lime juice, noodles, and a bit of the noodle liquid, and tossed everything together. This is a sort-of-Asiany dish, but is also full of delicious butter, so I'm not sure how to categorize it, but we both loved it! It was also super fast to make and would be great for a weeknight. I could see myself repeating it.

• Linguine with chicken, spinach, and feta cheese

  • Pinkpowderpuff on October 07, 2015

    pp 26 add a salad of butter lettuce and oranges.

• Hungarian beef goulash with paprika and dumplings

  • clcorbi on November 16, 2017

    We've made this recipe a couple of times now and it always turns out well. I especially love the dumplings. I will note that I think the simmering time is too short--the goulash needs to go for longer so that the veggies get tender enough and the flavor can deepen.

• Catfish tacos with chipotle slaw

  • clcorbi on July 25, 2017

    We adore these tacos. The slaw is the best part. We sometimes make it with gochujang rather than the called-for chipotles in adobo, which makes for a sort of Asian-y twist that we prefer to the original recipe. Sometimes we make the slaw by itself when we have cabbage to use up. Yum!

• Black cod fillets poached in five-spice broth with baby bok choy and udon

  • sosayi on June 21, 2018

    A good, fairly quick dinner to prep on a weeknight. I'd cut back on the amount of five-spice powder next time, as it was just a bit much. I also needed to tweak the broth seasoning slightly by adding a bit more sesame than called for, a few squeezes of lime for some acid, and a bit of chile paste for some spice. I did add more soy, but that was most likely as I was using unseasoned homemade broth. I also subbed brown rice noodles for the udon. Even with the tweaks needed to get the broth to where I liked it, I really enjoyed the end dish. Light, flavorful, full of vegetables, and a great summer soup.

• Rosemary chicken leg quarters with orange gremolata

  • kellilee on January 20, 2023

    Substituted with breast/rib combo in place of leg quarters based on availability at the grocery store and frozen pearl onions were nowhere to be found so those were omitted. This was delicious and bright and the chicken was cooked perfectly although I did pull out a meat thermometer to be on the safe side and ended up cooking it about 10-15 minutes more than the recipe but that was probably due to the breast meat substitution.

• Crispy sage pork cutlets with couscous, peas, figs, and pistachios

  • kellilee on January 09, 2023

    Had to order Calimyrna figs online because I was unwilling to drive around town looking for them. Ending up doubling the recipe as we had unexpected company but everything came together as expected. I picked the recipe to use up some pearl couscous in the cupboard and realized that was not the style of couscous this recipe developer had in mind so I cooked that up separately in a saucepan and added. Was skeptical of the flash-fried sage leaves but it did add something to the dish.