Notes about Recipes in this book

• Alt-grain porridge with kimchi and jammy eggs

  • meggan on March 02, 2021

    I used some previously cooked farro and warmed it up with chicken stock, butter and parm. I should have added more kimchi but anything with jammy eggs is good.

• Weeknight mapo tofu with ground pork

  • clcorbi on November 27, 2016

    This was all right but lacked the complexity of the authentic dish. I probably wouldn't make it again, but it was an easy weeknight meal.

• Oat and apple pancakes with yogurt and honey

  • twoyolks on November 29, 2016

    The best part of these pancakes are the sautéed apples but there are only big pieces in the pancakes. They'd be better with sautéed apples that are then diced and spread throughout the pancakes.

• Kabocha squash and pork stir-fry

  • clcorbi on November 27, 2016

    We substituted sliced Chinese sausage for the ground pork. This was pretty good! We served it with rice but would have appreciated if it were a bit saucier.

• Hasselback butternut squash with bay leaves

  • Barb_N on November 27, 2020

    I followed a variation found on Half Baked Harvest blog, with maple sage butter glaze. I skipped the prosciutto breadcrumbs in that version. I think the apple cider vinegar would add a nice counterbalance to the sweetness but not so sure about chilis

• Cranberry-lime pie

  • KCKB on December 26, 2023

    Very flavorful! You get the tartness of the cranberries, the floral notes of the lime, and a hit of spicy, peppery ginger in the crust.

• Roasted carrots with creamy nuoc cham dressing

  • meggan on November 28, 2016

    I made this for Thanksgiving and the sauce was phenomenal. Paired with some delicious Napoli farmer's market carrots - it was a hit and I would use the sauce on any number of roasted vegetables - potatoes, green beans, you name it.

  • twoyolks on February 03, 2017

    The carrots themselves are just roasted and are good that way. The sauce is amazing. It's perfectly balanced between sweet, sour, hot, and salty. We had these with roast chicken and ended up dipping the chicken into it.

  • peaceoutdesign on December 09, 2022

    Interesting tastes with the carrots.

• Sweet potato–miso pie with chocolate-sesame crust

  • meggan on November 28, 2016

    This just missed and I am not sure why. The crust was good but unappetizing looking. The filling tasted like peanut butter more than anything and needed either more miso or some other complementary spice.

• Cranberry chutney with orange, figs, and mustard

  • vickster on November 28, 2016

    Delicious, spicy chutney that went very well with my Thanksgiving turkey. And it was a great way to use some of the dried figs from my tree. I doubled the amount of figs and cut the sugar to 1 1/4 cups. (My husband would have preferred less ginger but I like it).

• Lemony Brussels sprouts with bacon and breadcrumbs

  • Frogcake on December 25, 2017

    Delicious! I served this with my turkey today. Zero leftovers. I threw in equal amounts of cauliflower pieces, which I roasted along side the sprouts. I didn’t have a Fresno so threw in a few tsp of chili flakes. My husband likes when I extra toast the crumbs -he also suggested using only half the crumbs and I agree that next time, less would be proportionally better. A squeeze of fresh lemon was perfect to enhance the tastes.

• Spicy cabbage salad with turkey and peanuts

  • clcorbi on January 10, 2017

    Very good! We intended for this salad to help with fridge clean-out, and so substituted a couple of things; sliced, fried Chinese sausage for turkey, and pickled jalapeños for the serrano chile. The richness of the Chinese sausage cut through the acidity of the dressing quite well. Next time, I would use a little bit less lemon juice/zest in the dressing, as we both found it sort of overpowering. I also think lime juice could be a more natural option here. At any rate, this made a nice, easy, healthy dinner, and a variety of veggies/toppings could be subbed in and out to use what we have in the fridge.