Notes about Recipes in this book

• Salmon & asparagus farro bowl

  • sturlington on April 28, 2014

    My son and I both liked this. (My husband isn't fond of seafood, which is why I rated it 3.5 stars.) Both stores were out of farro, though, so I would like to try the recipe again with the farro, as I think it would add a nice component. This is a healthy, easy and relatively quick recipe to prepare that I would definitely make again.

  • Laura on February 07, 2016

    I chose this recipe because it seemed healthy and fairly easy and I had all of the ingredients on hand. I wasn't expecting it to also be downright delicious! It was, though. The miso definitely adds a certain umami flavor boost that lifts this dish from ordinary to really good. The only change I made was to replace the farro with barley because I prefer it. The barley worked really well, and I imagine that almost any grain would be good here. I'll most definitely be making this again.

  • Krisage on April 30, 2019

    Used this recipe as inspiration to use items I had on hand--yesterday's risotto and Trident Salmon Patties. Followed the directions for the veggie/miso mix, cooked the patties on the stovetop, revived the risotto, then assembled the dish. Quite tasty!

  • dinnermints on June 06, 2019

    Excellent for a weeknight dinner with company. I increased the amount of dry farro to at least a cup (no way 1/2 cup of farro will sustain my menfolk), and it took longer than 3 min. to cook the salmon, but great flavor. I love Krisage's idea of using salmon patties; I'd try that too.

• Quick shepherd's pie

  • sturlington on April 27, 2014

    Family gave this recipe 4 stars. Will make again. Quick enough for a weeknight. I substituted ground turkey for the lamb. Further improvements for next time: substitute peas for corn and be more aggressive with the seasoning.

  • dkline on March 07, 2021

    Half pound of meat works for us; used ground chicken. Also need longer to cook at the end or the carrots won’t be done. It’s a staple at our house!

• African sweet potato & chicken stew

  • Barb_N on April 02, 2014

    This is a nice alternative to curry flavored stews- make it spicy or not, depending on your preference.

• Creamy radish soup

  • Agaillard on May 17, 2026

    I was looking for a recipe to use up some old radishes and this was original and easy to make. It was really bland though. Just stock would have upped it, but it is lacking a kick somewhere.

• Vegetarian stuffed cabbage

  • cbrowne91 on August 06, 2017

    Works well with the nuttiness of red rice, replaced for black. Make sure to baste regularly, as the cabbage burns easily!

• Miso-marinated flank steak

  • Barb_N on April 02, 2014

    This is a subtle marinade but it makes the steak deliciously tender. I considered reducing the marinade after removing the meat to add more flavor- maybe next time.

• Flat-iron steak salad with mustard-anchovy dressing

  • anya_sf on August 12, 2021

    I'd never cooked flat-iron steak before; this method worked well, although one of my steaks was larger and took several extra minutes to cook. The dressing was tasty too - I used red leaf lettuce instead of frisee and added heirloom tomatoes and roasted potatoes for a more substantial meal.

• Breakfast blueberry-oatmeal cakes

  • Barb_N on March 17, 2014

    I soaked the oats (including 1/2 c steel cut for texture) in buttermilk- increased liquid by 1/2 c. Next time I will stir the blueberries in, not just sprinkle on top. Added slivered almonds for more crunch.

• Yogurt-curry marinated chicken thighs

  • dinnermints on May 08, 2023

    This was very easy & good, I used 2 packages Kirkland boneless skinless chicken thighs (around 3 pounds, so made 1.5 recipe), roasted at 425° on baking sheets for… well, I can’t remember how long, maybe 25-30min? Next time would broil when they are almost done. I chopped up the chicken, scraped up all of the pan juices & poured on top, mixed it all up w/some cilantro, served over cooked grains. Could easily do a different spice mix for the curry-averse.

• Classic quiche

  • Lisentric on April 26, 2025

    Have cooked the Ham & Swiss, Asparagus & Smoked Salmon, and Cheddar & Broccoli. Need a larger than 9 inch pie pan for filling volume. Finished quiche texture is firm and pleasant. So far my favorite recipe for quiche.

• Cheddar & broccoli quiche

  • Lisentric on March 24, 2024

    I made both the Asparagus recipe and the Broccoli one. Both were very tasty. I used caramelized onions I had on hand from Vivian Howard's recipe called "R-rated onions". I made the asparagus one first, and the volume of add ins was a bit too much for the 9" crust I had so I wasn't able to add in as much of the cream cheese as called for in the recipe (and I wasn't planning on adding the salmon anyway). I would recommend either a larger pie dish, or cutting down on the volume.