• Skamper on July 28, 2020

  Edamame, Snap Pea and Sesame Vinaigrette (p 50). This is one of our favorite summer salad recipes.

• Skamper on August 13, 2019

  Buttermilk Baked Chicken p 93. Delicious and my go-to recipe when I have leftover buttermilk from baking. I usually make a half-recipe for the two of us. Have tried with chicken thighs and it's definitely better with breasts.

• Skamper on August 13, 2019

  Char Sui Chicken, p. 94. We love this easy recipe. My husband prefers chicken breasts, so I've tried it with those, but we both agree it is much better with thighs. I always marinate them overnight. I usually use bone-in, skin-on thighs.

• DKennedy on September 18, 2015

  Beet, Pickled Red Onion and Hazelnut Vinaigrette, p. 3 Wow, they have this on the menu this week but they added melon, and it is going on my to make list. The salad in the store has bite sized red beets, tiny cauliflower florets, thinly sliced cauliflower bases, cantaloupe or perhaps honeydew melon balls and whole hazelnuts. It is such a delightful salad, and other than the nuts, AIP friendly. I will substitute avocado oil for the canola and honey for the sugar. So excited to make this.

• DKennedy on December 31, 2013

  Just made the lemonade recipe from this book for Claire's Alex's Lemonade Stand Fundraiser. Really, really delicious. I can't wait to try the variations. It calls for 2 c. lemon juice and 5 c. water. I watered it down a lot more and it was still excellent.

Notes about Recipes in this book

• Beet, pickled red onion, hazelnut vinaigrette

  • Dcampos on March 15, 2021

    Big hit! I would like to try DKennedy's suggestions with adding other fruits and vegetables.

• Celery root, walnut, crème fraîche

  • LifeofPie on February 07, 2023

    This was quite nice but not a very pretty salad. I had never used celery root before so this was an adventure. Peeling it with a knife is the way to go and using a mandolin to shred worked well. I used sour cream in place of the creme fraiche and I toasted the walnuts in the microwave convection oven and for the first time I didn't burn them!

• Olive oil-braised lima bean, lemon, Parmesan

  • Nancith on July 11, 2021

    If you like lima beans, this is a sort-of upscale version of them. All the layers of flavor (olive oil, lemon, garlic chips, rosemary) turned plain old limas into a real treat. Unfortunately I forgot to add the Parmesan which would have added another nice element. My hubby, who loves lima beans, also gave this a thumbs up.

• Farro, spaghetti squash, pomegranate vinaigrette

  • Nancith on July 11, 2021

    First time for us to have spaghetti squash as a salad, & it was a winner. There is a bit of sweetness from dried cranberries, & a salty note from some feta; the squash is the star with just enough farro to add little more heft to the dish. I thought the pomegranate vinaigrette might prove to be too sweet but it was not; being in a hurry I resorted to granulated garlic & shallot salt in the vinaigrette which was fine, but the real items probably add a more prominent piquancy plus texture.

• Israeli couscous, wild mushroom, Parmesan, lemon-truffle vinaigrette

  • DKennedy on September 29, 2021

    My favorite salad from this restaurant.

• Buttermilk-baked chicken

  • Skamper on December 11, 2020

    This is a go-to recipe when I have buttermilk on hand. I make a half batch with 2 breasts and let it marinate for 2 days.

• Char siu chicken

  • Ducksinarose on July 13, 2023

    Used pork tenderloin instead of chicken, pomegranate juice instead of tamarind paste, and oyster sauce instead of hoisin sauce and marinated for a day. This still turned out delicious! I sliced up the pork and put it in a wrap with shredded carrots and cilantro - it tasted similar to a banh mi.

• Red miso beef

  • Skamper on February 02, 2021

    This was tasty. I used 2 lbs of bone-in short ribs and half amounts of everything else, which was more than enough for 2. Made in the instant pot. After sauteeing and adding the sauce ingredients, cooked at high pressure for 42 minutes, with 15 minutes natural release. Added an uncovered bowl with 2 halved potatoes on a trivet to use for mashed potatoes. Worked perfectly. Credit the Amy + Jacky site for that idea.