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.

• 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!)

• 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.

• 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.

• 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.

• 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!

• 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.

• 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.