Notes about Recipes in this book

• Spice-roasted carrots with lentils

  • inflytur on December 15, 2016

    Recipe pictured on cover. Delicious. There are two great aspects of this recipe: 1) that it is as good served room temperature as hot and 2) you can prep a good deal of the recipe the day before and pull it together in very little time.

• Chinese chicken salad with sesame-ginger dressing

  • meggan on August 07, 2017

    I thought this was easy and delicious. I didn't make the cashews - just bought some roasted and salted ones and threw them on.

• Pumpkin beer-and-turkey chili with butternut squash and beans

  • TrishaCP on January 16, 2018

    This is a really great turkey chili, and it will feed a lot of people with the addition of beans and squash. For my chiles, I used a mix of guajillo (four), pasilla (three), and ancho negro (one), and they made a really flavorful sauce with a perfect level of heat. I also liked the flavor added by using the chile soaking broth, and from the pumpkin ale. I did make it a day in advance as I do with all of my chilis so the flavors had time to meld.

  • julesamomof2 on November 02, 2020

    We liked this, but found it too mild for our tastes, even after following the directions exactly for prepping the dried chilis. I ended up adding some dried chili powder and cumin at the end to spice things up a bit. Perhaps making it a day ahead would help.

• Egg casserole with spaghetti squash, mushrooms, goat cheese, and dill

  • lhudson on February 25, 2017

    Felt very healthy eating these eggs with all the vegs in the casserole. Great substitute for quiche.

• Grilled corn salad with lime mayo, cilantro, and radishes

  • Emily Hope on August 17, 2016

    This salad was delicious! My new favorite thing to do with corn, and easy to put together if you have the grill on. It does mimic somewhat the flavor of elote, and is less messy to eat. I left out the radishes as we didn't have any on hand, and had to sub in a super-aged cheddar for the cotija for the same reason. It still worked but I'd like to try it as written, too. Served as a side with enchiladas and black beans--we halved the recipe and I'd say we got about 5-6 servings out of it.

• Applesauce chocolate chip bundt cake

  • lhudson on February 28, 2017

    Nice and moist and just the right amount of sweetness. Would make this agian.

  • lolako on May 31, 2026

    This was an absolutely delicious and moist cake. Perfectly spiced. I made it vegan style with the chia egg as suggested in the notes. I subbed gold raisins for chocolate chips. I subbed flour and changed the measurements. 1 1/2 cups of whole wheat flour and 1 cup of gluten free flour. Dusted with powder sugar. Perfect church coffee hour cake.

• Chocolate & Zucchini

  I love the book’s emphasis on vegetables and the wide range of flavors, from new twists on deviled eggs, to gracefully constructed salads, to no-noodle lasagna.

  Full review