Notes about Recipes in this book

• Flour tortillas

  • Rutabaga on October 25, 2018

    These tortillas are just right. I've been making flour tortillas for years, but relied on a recipe I'd copied down that only made a small batch. This recipe makes 16 smallish tortillas, and it's nice not to have to double the recipe just to feed the family for one meal. The roll out easily, and the taste and freshness beats store bought tortillas, hands down.

• Peach crisp

  • Rutabaga on September 02, 2019

    I served this for breakfast; after all, it's not as sugar-laden as many breakfast foods, and the heartiness of the oats and almonds in the topping are filling. The peach filling was delicious made as directed, although I used only five peaches. This provided a good fruit to topping ration, as I like plenty of crunchy topping. It baked thoroughly in about 40 minutes, and was delicious served warm. Instead of cinnamon, I included cardamom in the past mixture.

• Roasted salmon with yogurt-herb crust

  • Barb_N on May 17, 2026

    Delicious! Great reward for the amount of work, especially since I prepped herbs for 2 recipes. This will go into rotation. Served with wilted herbs from Moro the Cookbook, and riced cauliflower.

• Cucumber and garbanzo bean salad with feta

  • Rutabaga on May 31, 2018

    I used this recipe as a base and added a few chopped hearts of palm and Aleppo pepper, and used cherry tomatoes in place of one large tomato. Season it well, and the flavors will blossom. It's hearty enough to be a light meal in and of itself, just serve some nice bread on the side.

• Lacto-fermented pico de gallo

  • Laurendmck on August 13, 2016

    This is a wonderful pico de gallo. It keeps in the fridge for months, imagine that. My family loves it. The next time we make it, we will include fewer onions and more hot peppers, but that's just our taste.

  • bching on February 21, 2017

    Delicious. It did continue to ferment and we didn't care for the flavor after a few weeks. We'll just eat it faster next time!

• Walnut-lemon pesto

  • Veronica6dr on January 08, 2016

    Mistie :)

• Crispy roasted Brussels sprouts with lemon

  • Rutabaga on October 23, 2018

    This is a great basic roasted Brussels sprouts recipe, and super easy to make. After fifteen minutes in the oven, they were done just right - crispy and charred on the edges, but still bright green underneath. Unfortunately, the rest of the family arrived home late, so I put them back in the oven to keep warm. The result was sad, soft, chartreuse sprouts. So, the recipe is perfect, but don't leave them to sit in a warm oven.

• Roasted pears with caramel

  • bching on January 26, 2016

    Delicious and easy--they didn't take long to make and disappeared even faster. The sauce could easily be varied. I will make this often.

• Food in Jars

  Organized by season, this...book touches on all aspects of maintaining a thoughtful home...starting with basic fermenting projects and running straight through to homemade cleaning products

  Full review