Notes about Recipes in this book

• Lentils, kale, and Manchego on garlic toast

  • Nancith on April 12, 2022

    Lentils were quite savory and tasty--would definitely eat them alone or with a little broth as soup. Unfortunately had to sub toasted hot dog buns for sourdough bread; wasn't optimal, but it worked! I only had a young mild Manchego--an aged Manchego would certainly be better texturally and taste-wise. A nice meatless dish even appreciated by my omnivore hubby.

• Pear, blue cheese, and onion tart with spinach salad

  • kari500 on July 20, 2020

    This is wonderful and special seeming without much work. More filling than you’d think.

• Fregola with cauliflower, delicata squash, and harissa

  • Jane on October 17, 2018

    This was an OK weeknight dinner but I found it a bit bland. I added the full 2T of harissa but I would double that (of course it depends on how hot your harissa is). The yogurt and cilantro sauce does help. I didn't have fregola so used pearl couscous.

  • debbates on February 10, 2026

    I loved hunting for and trying the fregola pasta. Overall, the flavours were good but a little subtle for my taste. I had to go easy on the harissa for sensitive guests but did bring the jar to the table and added a bit more to taste. A nice looking platter. Would make again.

  • JimCampbell on February 12, 2026

    A 3.5 out of 5. One of the nice things about reading other notes is it pushes us to try new things. This is a good example. We have fregola on the shelf and a cauliflower, so we thought we'd give it a try. The dish is very tasty. The saffron with the fregola is a nice counter to the harissa baked vegetables. We added shrimp, sprinkled with a little saffron and sauteed lightly in butter for some protein. We used mild harissa, and used a generous 2 spoonfuls, probably 3-4 tablespoons. We both kept adding small amounts to the plate as the meal went on. It's a nice change and very flavorful. We would make it again. Perhaps once or twice a year.

• Welsh rarebit with tangy watercress salad

  • Kinhawaii on June 23, 2022

    I really liked the addition of the apple & salad.

• Quinoa spaghetti with broccoli rabe, feta, and mint

  • Avocet on February 13, 2021

    This was quite good. Made it with buckwheat soba, but we think that the broccoli rabe would stand out more if made with regular pasta. Didn't have mint, so used some parsley instead.