• NHNonni on November 29, 2011

  Shiitake Vegetable Stock on pg. 377 is terrific. Makes a truly flavorful vegetarian stock.

Notes about Recipes in this book

• Raspberry cream scones

  • Christine on August 17, 2014

    A delicious scone! Not too sweet and great with tea for breakfast. The almond extract is lovely, but it did overtake the lemon. This recipe only makes 6 scones so they are quite large -- you definitely could make them smaller and bake for less time if you wanted. I used white whole wheat flour instead of all-purpose and half & half instead of heavy cream since that is what I had on hand. Both substitutions worked really well. For the topping, the recipe calls for 2 Tbsp each of cream and sugar, but I only needed 1 Tbsp each.

  • nadiam1000 on January 23, 2017

    I have made this a few times and it is a wonderful scone recipe, light, moist and not too sweet. I love the lemon raspberry combination, and think a light touch with the almond extract is best.

• California salad with avocado, apricots, almonds, and goat cheese

  • Deanna1121 on December 11, 2011

    This salad is delicious- I use the lemon vin, not the hazelnut vin. This is my go-to salad for company.

• Grilled Caesar salad with Parmesan crisps

  • Tinala523 on June 22, 2024

    Very good but I thought it needed more cheese. Watch the parmesan crisps; they cook fast!

• Ginger lime salmon

  • sheepishjen on May 27, 2011

    This is a quick, wonderful recipe that brings out the best of a good piece of fresh, wild-caught salmon - doesn't smother it, just enhances it.

• Farm Stand marinara sauce

  • Christine on September 01, 2014

    An excellent marinara. So many other recipes call for canned tomatoes, which is useful most of the year, but with super-ripe summer tomatoes, I needed a recipe calling for fresh. I was afraid the amount of liquid in fresh tomatoes would be too different from that in a can, so this recipe was just the one to try. I also loved that this recipe gave amounts of the herbs for using either fresh or dried since I didn't have any fresh the day I made it. Not that I couldn't have figured it out, but it was nice to find a recipe that had already figured it out for me. I skipped the carrot, but this was an accidental omission -- I didn't even realize I forgot to use this ingredient until I went to write this Note! The only other change I made was to skip blanching & peeling the tomatoes -- since I like a smoother sauce and was going to use my immersion blender at the end anyway, it seemed unnecessary. I made a half recipe only and would definitely make this one again.

• Tangerine tofu with broccoli and red peppers

  • unrealmeal on March 13, 2011

    Make certain not to omit the sugar or the sauce will be slightly bitter. Don't dredge the tofu in cornstarch until just before frying, or it will get glutenous and gummy and not fry well.

• Cranberry-pumpkin bread pudding

  • Deanna1121 on December 11, 2011

    Delicious and so easy. I served this with Cool Whip. I had never had bread pudding before, and my husband said there wasn't enough liquid to really be a bread pudding- i guess the bread soaked up too much of the liquid. We call it a bread pudding- type dessert :)

• Raspberry vinegar

  • Christine on August 17, 2014

    After rejecting several delicious-looking recipes because they called for raspberry vinegar which I don't have in my pantry, I thought I would try making it myself and found this recipe on my shelf. I also had a large basket of fresh picked raspberries given to us by a relative that needed to be used up before they spoiled, so I decided to try it right away. It is currently sitting in a cool, dark place as directed before using, but I did take a taste and it was delicious, vibrantly-colored, and very likely much better than any over-priced version from the grocery store (if they even carry it). My sieve wasn't fine enough to remove all the solids, so I also poured it through a clean cloth which removed the remainder leaving just the liquid. I hadn't read far enough ahead (oops!) to realize that after the 3 weeks you pour it through a coffee filter to clarify, so I may have been overzealous in my straining. Regardless, this was a fun kitchen project I am looking forwarding to using.