Notes about Recipes in this site

• Lunchbox harvest muffins

  • ljl1989 on October 27, 2025

    So good, a definite keeper! We devoured these. I used a mix of KA gluten free flour and buckwheat flour and added a few extra spices based on NYT Cooking comments - ginger, cloves, and nutmeg. Used coconut oil because I'm trying to use some up. Didn't have raisins so left those out. If these hadn't turned out, it would certainly be my fault based on substitutions, but they were fabulous and I suspect the recipe is just very flexible - use whatever flour, sweetener, spices, mix-ins you want, and I bet it will be great!

• Lemony carrot and cauliflower soup

  • annmartina on June 18, 2018

    This soup is delicious. I stirred in about a tsp. of smoked paprika with the lemon juice. The soup has almost a cheddar-like sharpness to it that would also make it a great substitute for a cheese sauce and it blends up very smooth.

  • Laura on July 17, 2018

    This soup was very good and a beautiful golden yellow color. The predominant flavor was lemon, so the taste was very bright. The miso definitely adds some depth to the flavor. I pureed it in a Vitamix and it resulted in a really creamy, not too thick soup that could be drunk from a mug.

  • FJT on September 07, 2023

    Really nice soup, made with Romanesco rather than cauliflower as that's what was in my veg box this week along with loads of carrots.

• Chickpea stew with orzo and mustard greens

  • runoutofshelves on April 21, 2018

    I loved these soupy savoury Italian pulse and vegetable dishes. This was delicious with an ice cold beer.

• Spicy ginger pork noodles with bok choy

  • TrishaCP on April 02, 2017

    This is the same recipe as the spicy pork noodles in Melissa Clark's Dinner cookbook. This was pretty good, though somehow the flavor felt a bit flat to me (maybe because I was using low-sodium tamari for my soy sauce?). However, my husband really liked it and had no complaints. Personally, I don't feel like the Chinkiang vinegar garnish is optional here- it really perked things up. The recipe amount should serve four people generously- we used the thicker rice stick noodles so it felt pretty substantial. We used green cabbage in place of the bok choy- about one third of a large green cabbage.

  • Jane on August 28, 2021

    Loved this! It had so much flavor even though I didn't have scallions (used half a white onion) or cilantro (used basil). I added a few leaves of rainbow chard with the bok choy - I think any extra greens would work here.

  • Skamper on April 20, 2023

    This was delicious. I made a half batch, which yielded 2 generous portions. (I may have used slightly more bok choy; I didn't weigh it.) I also used the full amount of soy sauce/vinegar to season the pork early in the recipe. Next time I'll make the full amount to have leftovers. The black vinegar really elevates the dish.

• Coconut red curry with tofu

  • jhallen on June 02, 2022

    Really great, easy, healthy dinner. For us, needed a bit more coconut milk than called for in the recipe.