Notes about Recipes in this book

• Silky zucchini soup

  • rmardel on June 30, 2015

    This soup is very good. I eliminated the butter and used increased the olive oil to compensate simply because we need to be dairy free in my family. I have also made it with both vegetable stock and chicken stock, and although it is delicious both ways, I prefer the richness of the flavor with chicken stock. But that is just my taste.

• Cauliflower steaks with herb salsa verde

  • Rinshin on February 01, 2015

    Very good but I need to do a better job slicing them correctly. I cut too much of the stem and sliced some pieces too thin to stay together. Not too sure what white wine does because as soon as it hit the pan it evaporated instantly. Maybe I need to turn the heat down before adding wine.

• Chickpea vegetable stew

  • thekitchenchronicles on November 04, 2014

    http://www.thekitchenchronicles.com/2014/08/12/chickpea-vegetable-stew/

• Rigatoni with lemony kale-and-pecorino pesto

  • Christine on June 24, 2014

    I scaled down this recipe to a third to accommodate the amount of kale I had on hand and substituted walnuts for the pine nuts. I was also a little heavy-handed with the cheese & lemon. Even though I wasn't making the full recipe, I do wonder what kind of lemons are being used that they supposedly yield a tablespoon of zest -- using a microplane, I only ever get a heaping teaspoon, but maybe my lemons are small? Anyway, this recipe is a bit more work than a traditional pesto and I can't say it's my favorite version of pesto, but it is fresh, tasty, lemony, and a great way to sneak in some extra veggies. If you'd like to eat kale and have it not really taste like kale, this one does the trick. I found a recipe for Kale Pesto White Bean Dip from indexed blog Annie's Eats that I plan to make using the leftover pesto from this recipe (I only sauced the amount of pasta I was going to eat for the one meal.)

  • SACarlson on November 15, 2014

    The flavours were a bit sharp. Not making this again--I have many other better non-traditional pesto recipes.

• Beer-braised chicken wings with clams and chickpeas

  • grindabod on August 03, 2017

    This is pretty genius. I used homemade fish stock that we had in the freezer, which gave the whole thing a ramen-y vibe, and I loved the chickpeas in this, they reminded me of Spanish broths. I did cook the wings a little longer in the broth before adding the clams, to make sure to achieve maximum tenderness. Perfect with some grilled crusty bread to mop up the juices.

  • Rinshin on November 04, 2018

    The taste of clams were lost in this recipe. Soup is good, but not something I would repeat. The quick cooking of soup was not enough to bring out the taste and I ended up simmering the soup for about an hour more before adding clams. Added halved grape tomatoes for color and taste as well.