Notes about Recipes in this book

• Radish leaf salad with corn, tomatoes & salted cucumbers

  • mjes on May 25, 2018

    I made this with honey and yogurt. I suspect the richness of sour cream would be even better. This is a very well balanced salad - a good introduction to radish leaves.

• Carrot top salsa verde

  • Christine on August 07, 2014

    I used this recipe as a starting point for using up some carrot tops from our CSA. Left out the anchovies & capers and substituted (less) dried herbs for fresh. More like a pesto the way I made it, really. To me, the carrot tops almost taste (and smell) like parsley. Fresh, garlicky, & herbaceous with a touch of lemon when I tasted it, but froze in ice cube trays to use another time -- probably with roasted root veggies as indicated in the recipe on the next page.

  • VegasCook37 on May 19, 2025

    Had some beautiful carrots from CSA. Made as is. The capers and anchovies just give it salt and balance the bitterness so don’t be afraid to use. It’s not fishy or briney. Using on roasted veggies and a smoked chicken. Will plan left overs on eggs in the am and maybe sandwich at lunch. It’s very “pesto” like but different.

• Quinoa-carrot tabbouleh

  • Christine on May 19, 2016

    Made as directed except for omitting the mint since I couldn't find any. I'm sure it would be a nice touch, but the bright lemony flavor made up for it. I did also go easy on the green onions because I had a prior bad experience with green onion overload in a similar salad, but I think the full amount called for here actually would have been fine. This was quite heavy on the carrot tops which I was happy about since that meant I used up the whole bunch in my fridge, but be aware they are a very earthy, prominent part of this dish if you use the amount called for.

• Rosemary lard butter

  • mjes on May 25, 2018

    I'm always looking for new flavored butter recipes; I grew up on home rendered lard as the primary cooking fat. So naturally, I had to try this seasoned, spreadable lard. I prefer the texture of lardo to spreadable lard. But in terms of flavor, this recipe is a winner although lard will be an accent not a replacement for butter.

• Fattoush salad

  • lean1 on February 03, 2024

    Didn't have any cucumber so used radishes instead. Love the dressing if you like garlic this one is for you. Came together really quick. Added a few soft sun dried tomatoes. Will make again.

• Shaved broccoli stalk salad with lime and cotija

  • Christine on June 25, 2014

    I really wanted to try this with the cotija cheese, but couldn't find it at my local stores, so went with the suggested substitution of feta cheese. This was a great use of broccoli stalks I normally would have thrown away. Make sure you don't use the outermost layer since it is bitter and tough -- you want to discard that and use the tender inner part of the broccoli stalks. Considering I generally dislike raw broccoli, I was amazed how mild the thin shreds of broccoli stalk were and how tasty this simple salad was.

• Broccoli stalk orecchiette with anchovies & garlic bread crumbs

  • lorloff on February 13, 2016

    The flavors were great and the dish came together really quickly. Added small sweet shrimp, doubled the garlic and used Spicy Anchovies from Zingermans one whole can. Next a great weeknight meal. I will undercook both the broccoli and the pasta next time so that they finish cooking as the whole dish comes together at the end. The sauce seemed thin until I added the breadcrumbs at the end. Added garlic power and dried thyme to the breadcrumbs and used aji Amarillo for the chile flakes and gave it an extra hit of chile at the end.

  • VegasCook37 on November 10, 2023

    Really good. I would add lemon zest to the bread crumbs and a bit of juice at the end to balance out the anchovies. I used Cascatelli pasta Came together quick with just a few things from the pantry. Great way to use all those stalks .

• Food52

  Interview with author Tara Duggen.

  Full review

• The Splendid Table

  Q&A with the author Tara Duggen.

  Full review