• bapfel on August 01, 2011

  One of my all-time favorite cookbooks! I've made the Carmelized Scallops (pg 153) more times than I can count (use 3/4 of the amount of chipotle - it blooms!) We serve it on mesclun, more like a main course salad. So many of the recipes are wonderful. Also love the Whole Wheat Banana Blueberry Muffins (pg 35).

• hjm on September 01, 2010

  Try the Lemon Bars. This recipe makes a huge, delicious batch!

• Ladyberd on May 25, 2010

  recipes straight from the tavern and bakery - a recipe from this book always takes me back to MV

Notes about Recipes in this book

• Blueberry butter cake

  • Breadcrumbs on July 30, 2013

    p. 34 – Deliciously moist and brimming with blueberry goodness this is the perfect recipe to celebrate the season’s bounty. The buttermilk in the cake batter adds a light flavour and airy texture. I was surprised the weight of the berries and topping didn’t cause the cake to sag. Instead the cake baked beautifully with a light crumb and good height. The buttery flavour plays perfectly with the fresh fruity flavours of the berries. This smells wonderful as it bakes in the oven. Definitely worth repeating. K-10! Photos here: http://chowhound.chow.com/topics/911076#8228901

• Curried chicken salad

  • Laura on January 19, 2013

    Pg. 76. For years this was one of my favorite dishes to serve at summer brunches. Everyone seemed to enjoy it. It's certainly not a dish for the calorie-conscious, but it is oh, so good as an occasional treat. I gave this book away during a downsizing, but I made sure to photocopy this recipe.

• Fresh basil vinaigrette

  • Ladyberd on July 23, 2019

    I used half a small garlic clove and it was plenty garlicky for my taste. Used it on a raw corn and tomato salad - absolutely delicious!

  • cnorton on December 30, 2025

    Quick, and de-lish on steamed broccoli, with toasted nuts.

• Split pea soup

  • Kitiara121 on February 04, 2024

    As I made this soup, it was really pretty good. I kept tasting as it cooked and was excited to sit down and have a bowl with some cornbread. Unfortunately, this recipe has you add soy sauce at the very end. Boy Howdy to I regret that. The soy sauce ruined the pot of soup in my opinion. While I recommend the recipe, I won't add soy sauce again.

• Watercress mushroom soup

  • Renkai on June 13, 2025

    Made this to use up watercress in farm box. Yummy simple soup. I cooked the chicken with the onions instead of adding already cooked chicken. The chicken stock I used was made with a lot of corncobs so it added a corn sweetness to the soup which worked well.