Notes about Recipes in this book

• Roast salmon with chimichurri sauce

  • Barb_N on February 07, 2019

    More a serving suggestion than a recipe, but I would not have paired salmon & chimichurri otherwise. Will make again. Served with new potatoes which also benefitted from the sauce.

• Gochujang stir-fry sauce

  • Aggie92 on January 28, 2018

    Spicy and yummy! Served with seared tuna steaks.

• Falafel salad with lemon-tahini dressing

  • dinnermints on September 11, 2018

    This time I used falafel mix since it was just hanging out in the pantry, but I've also made it using the full recipe, and remember the falafel having great texture and flavor. For cooking the falafel, I used two T oil - didn't add an extra tablespoon after turning them over (and didn't need it). The dressing really screams for some garlic, and with that addition is excellent (also used a heaping 1/2 tsp salt). With some bread on the side, overall a delicious and complete dinner.

• Slow-cooker French onion soup

  • dinnermints on September 24, 2016

    Definitely fast, but missing some umami. More salt would help, but in other recipes I also saw the addition of things like brandy, apple butter, or Braggs Liquid Aminos, and would try something like that next time. Maybe I'd try the America's Test Kitchen version (http://www.cookbooks365.com/french-onion-soup/) but double it. Of course, making the beef broth could make a huge difference, but that would also take the ease right out of it.

• Avocado toast with egg, spinach & salsa

  • mharriman on March 01, 2019

    Quite good and worth the time to prepare. I used Dave’s Killer Powerseed bread and skipped the salsa, and really liked the result.

• Winter squash muffins with cranberries

  • dinnermints on January 22, 2017

    Toothsome and hearty muffins. I used frozen cranberries, and that worked just fine. Tried to prep what I could the night before, as baking + resting time is 35-40min.

• Cauliflower soup with smoked Gouda

  • dinnermints on October 03, 2016

    With some tweaks, this is a yummy soup. I used 8 oz of bread for the croutons (next time would make them the night before), and sprayed them with my olive spritzer instead of tossing them with oil. I increased the oil to sautee the onions to 1 T, and sauteed 1 oz pancetta in the pan before adding the onion. I bought two smallish heads of orange cauliflower, took the base and leafy greens off, halved them, and grated them in the food processor. This was fast and made them much easier to blend later. I ended up with about 1 lb 14 oz of cauliflower. I used 4 oz of smoked gouda, diced it instead of shredding, and let it melt in the soup while it was on low heat for 5min. Also, for a quarter (1/2 tsp) of the smoked paprika, I used hot smoked paprika. I added a bit more salt at the end. Two cups is a lot of soup - I'd be tempted to make this into 6-8 servings and either use more croutons, more cream, and/or more cheese, or even just have a smaller serving.