Notes about Recipes in this book

• Cucumber yogurt dip (Tzatziki)

  • julesamomof2 on July 15, 2017

    There are a zillion recipes for Tzatziki out there, but I was drawn to this one with its use of garlic confit and it did not disappoint. I'm not a fan of raw garlic as it can be overpowering. Keeper!

  • MollyB on July 02, 2019

    I really like this version ot tzatzkiki. As julesamomof2 mentioned, the garlic confit is much mellower than raw garlic. The vinegar is an addition I like, too, as it gives it a nice tanginess. It's good on grain bowls, sandwiches, alongside grilled meats - I've liked it with everything I've tried it with.

  • TrishaCP on July 13, 2019

    I’m afraid that I find the amount of vinegar (I used white wine) overwhelming and as a result, will not use this tzatziki recipe again.

• Spicy roasted salmon with chipotle yogurt sauce

  • MollyB on February 19, 2020

    Yet another winner from this cookbook! Very flavorful and healthy. If you have the components made ahead of time (roasted cherry tomatoes, yogurt sauce, spicy red rub), it comes together quickly on a weeknight. (I did reduce the amount of chipotle and red rub to tone down the spiciness a bit.) The recipes from this cookbook are good enough that I actually did have sub-recipes for this made and in the fridge or freezer. While most cookbooks that require sub-recipes to make a single dish annoy me, the recipes from this book are so good that I do make the core recipes and keep them in the fridge or freezer, and I end up using them several times a week.

• Sautéed chicken thighs with sweet and sour salsa

  • julesamomof2 on September 02, 2021

    This was a disaster. I've had good success with the couple of recipes I've tried from the book, and I like the premise of having a few key building blocks on hand to create flavorful dishes for a weeknight. Since this recipe calls for not one, but two sub recipes to be prepared ahead of time, over the weekend I made the first sub recipe which was tomato sauce. The recipe states to add six cups of water to the rest of the ingredients and simmer for 1.5 hours. Well, after that time I had what was essentially soup- it took over 3 hours to get the sauce to a workable consistency. The next day I made the peppers and this time, the author says to add 6 cups of water but gives NO timeframe in which is should reduce to a 'salsa'. I have no idea how much time it would take to reduce six cups of water plus all the ingredients to a salsa but I imagine hours. I gave up and we had a very soupy, pepper mixture with our chicken. Many errors in these recipes.

• Pasta with chicken and roasted tomato pesto

  • MollyB on February 19, 2020

    One of the best pasta dishes I've made! I wanted to lick the bowl when I was done. I loved the complexity of the flavor with the roasted tomatoes plus the tomato pesto. I used Marcona almonds in the pesto rather than the smoked almonds and felt they were a great substitute. It wasn't nearly as good reheated for lunch the next day (though still quite tasty); I'd recommend planning to eat it all the the night you make it.

• Garlic confit

  • julesamomof2 on August 15, 2017

    A must, especially for those that dislike raw garlic. I make it all the time and use if anywhere one would use raw garlic.

• Ladolemono

  • MollyB on May 08, 2018

    Great recipe that is very handy to have in the fridge for use as a dressing, marinade, or sauce. I frequently make a batch and keep it in the fridge in a squeeze bottle to have on hand.

• Grilled spicy chicken kebabs with wilted spinach

  • MollyB on May 08, 2018

    Love this recipe, but be aware that the spicy red rub is, well, very spicy. When I made it, I cooked some of the chicken plain, with just the marinade, to feed to my 6 yr old. I recommend at least doubling the amount of spinach - we wanted more - and definitely serving with the optional tzatziki sauce to temper the heat.

• Roasted salmon with Brussels sprout and fennel salad

  • MollyB on April 27, 2017

    This is my new favorite way to eat Brussels sprouts. I'll definitely be making the salad again. The salmon was good but the salad is fabulous. It's a pain to take the separate the leaves of the sprouts, but it's worth it.