Notes about Recipes in this book

• Blood orange and pomegranate salad with crispy goat cheese

  • bwhip on March 19, 2021

    Loved this. Easy, and really delicious. Great combination of flavors and textures.

  • ellwell on January 17, 2023

    This was good. Before you make it, take note that the onions for the dressing have to marinate an hour before including AND the goat cheese gets frozen for 30 mins before frying. It is not a “last minute” salad. We added extra pomegranates and some sliced almonds. It would be good with candied pecans.

• Roasted beets and grilled fennel with orange vinaigrette and goat cheese

  • michalow on August 06, 2021

    Make this ahead if you can. I thought it was much better after the beets and fennel had some time to marinate in the vinaigrette.

• Celery and celery root Caesar salad

  • bwhip on April 10, 2021

    This was a delicious and unusual salad. I used Tabasco rather than create hot sauce from the recipe, as was suggested as an alternative. Dressing was excellent, and the Serrano pepper gave the salad a nice pop.

• Celery root, fennel, pear, and apple salad with Meyer lemon vinaigrette

  • mjes on August 04, 2021

    Pear here refers to an Asian pear. You would be correct that there is nothing surprising about this recipes - all the ingredients are naturals to work with each other. But this creates a salad that is safe for guests whose tastes and allergies you don't know. And a salad that is stable enough for small households to allow for leftovers - it stays crisp for a day or two.

• Grilled asparagus with broken chile sauce and potato ribbons

  • nutrica6 on March 18, 2026

    The chile sauce was a fun project! A lot of different elements and good flavor development. Mine never really “broke” like in the picture. Maybe I didn’t cook it long enough but I felt like it was close to burning. Either way it is spicy and tastes good on everything! Kind of like an enchilada sauce. Lots of extra to experiment with too. It’s perfect with the yogurt to balance the spice.

• Roasted broccolini with ginger-scallion topping

  • ellwell on April 12, 2022

    I will amend the above comment by saying that the next night I chopped up the broccolini, added some cauliflower and sautéed them in the sauce. It was delicious. Perhaps I used too much of it on the first night.

• Roasted Brussels sprouts with avocado and apple

  • ellwell on May 05, 2022

    I had to give this a try—it had such interesting elements. At first I wasn’t crazy about the result, but as the flavors melded together after a few minutes, we both enjoyed it. Next time I would use less salt and roast the sprouts until they are crispier—mine were a little too oily and maybe overdone a tad from the parboil. Give it a try—I’m interested to hear what other people think!

• Pan-roasted chicken breasts with pan jus and warm potato salad

  • ellwell on April 29, 2023

    This was a very nice meal. We especially enjoyed the potato salad.

• Braised black bass with cherry tomatoes, white wine, and zucchini

  • Lucylew on May 29, 2021

    Quick delicious dinner that exceeded expectations. I would have been overjoyed with just a bowl of the zucchini and tomatoes. A keeper for sure!

• Slow-roasted Arctic char with parsnip puree and roasted root vegetables

  • bwhip on March 31, 2023

    No Arctic Char so we used halibut. Nice dish, though the serranos wound up being quite overpowering.

• Eat Your Books by Jenny Hartin

  This is brilliance between two covers: extremely well written and photographed with inspiring recipes that are exciting and fresh.

  Full review