• PennyG on April 24, 2016

  Martha does a wonderful class on Craftsy highlighting recipes from the "Big Bowls" chapter of this book.

Notes about Recipes in this book

• Mediterranean vegetable galette

  • eliza on June 15, 2022

    I made the galette with a different pastry. Very tasty.

  • eliza on August 23, 2024

    I made this galette again and it's one of my favourite ways to eat greens. This time I used tuscan kale from the garden for the greens, rosemary and dill for the herbs, and used an English cheddar for the cheese. My egg was from my sister’s chicks. Make sure your cooked kale is well chopped! I always add extra sumac to the greens mixture as well as a little lemon or lime juice. For the pastry, I pulled some out of the freezer and I think it was from the All Day Baking book; any pastry you have would work here. We had this with the soy marinated tomatoes from Tenderheart and it was a delicious meal.

• Greens and chickpea filling (for galette)

  • eliza on June 13, 2022

    I made the filling only and it’s delicious. I used kale and chard with herbs as well as onion and garlic from the garden. I added green onion with mint, oregano, and dill, and used feta cheese. I loved the addition of zataar and added a bit more sumac and some lemon juice. I used some of the filling with home made nettle pasta which was very good. I plan to make the rest into a galette with a different pastry recipe.

• Stir-fried brown rice with tofu, cabbage, carrot, and red pepper

  • Wlow on April 14, 2017

    Didn't follow exactly but turned out well. Tried chili-garlic paste instead of fresh garlic, didn't have scallions. Next time would try fresh garlic and scallions or garlic chives. Kids didn't like cabbage. Maybe Chinese cabbage would be more delicate.

• Stir-fried rice noodles with greens and red pepper

  • Wlow on September 05, 2020

    Good with brown rice pad Thai noodles but try with thin rice vermicelli next time. Tried to include chard stems as first item stir-fried but didn’t cook long enough. FIrm tofu fell apart and stuck in wok. Extra-firm would be better. Used Better than Bouillon vegetable broth base instead of homemade stock. Try another time with recommended stock. Kids and I liked it but didn’t love it.

• Garlic soup with green vegetables

  • Wlow on March 11, 2019

    3/19 Great with orzo, bread for croutons, leftover broccoli, fresh thyme, chunk of old pecorino for umami. T liked, except for crouton. 5/19 Great with orzo, sugar snap peas (bite-size pieces).

• Garlic soup with greens

  • Wlow on April 30, 2018

    Much better flavor than Garlic Soup template recipe (which had a watery flatness) but also added chunk of pecorino for umami and had backyard eggs... Son was sick so may not have been keen for that reason, but I loved it.

• Lentil minestrone with leeks, cabbage, and kale

  • Wlow on March 10, 2020

    Very good with leeks and kale (left out cabbage, served kale in the side). Will try with French lentils next time.

• Way to Garden

  Interview with author Martha Rose Shulman.

  Full review

• Food52

  Q & A with author Martha Rose Shulman

  Full review