Notes about Recipes in this book

• Farro, pea shoot, and goat cheese salad

  • Jane on August 13, 2015

    Nice summer grain dish. It's quick to put together - the only "cooking" involved is chopping the mint and almonds and zesting and juicing the lemon. Don't skip the mint - it adds a lot of flavor.

  • WFPLCleanEating on August 27, 2015

    This was an easy summer side and tasted really good. I forgot to add the goat cheese but it had plenty of flavor with the mint and lemon - though it was better with the cheese when I added it later. There was a good mix of textures with the chewy grain, crunchy nuts, crisp pea shoots. - Jane

• Coconut-chocolate macaroons

  • Jane on August 13, 2015

    Good cookie, with not a lot of sweetener - just 2 tblsp of honey for 14 cookies. I dipped them in chocolate on the bottom then drizzled on the top.

  • WFPLCleanEating on August 27, 2015

    I've made these a couple of times and will make them again. A very quick and easy mix of egg white, lemon zest, honey and coconut, baked then decorated with chocolate. I like that they are not overly sweet. The first time I made them I used the zest of a whole lemon which was very lemony. I think it is better with just half a lemon, which I did second time around. - Jane

• Lentil burgers with lettuce and yogurt

  • ccav on March 20, 2016

    These were very good and filling. Served on an arugula salad with roasted veggies. I added a little coconut flour as a binder since the mixture seemed a little loose, and subbed oats for breadcrumbs.

• Black cod with herbs, zucchini, and whole-wheat couscous

  • TrishaCP on July 27, 2022

    This dinner was easy to prepare and very flavorful. The zucchini was my favorite part. I used black cod, but I think this would also go well with salmon.

• Shiitake mushrooms and brown rice in parchment

  • adelina on February 23, 2017

    Nice healthy weeknight meal. I used porcini, oyster along with shiitake. Next time ,will include a little white wine as well.

• Swiss chard salad with poached egg

  • VeesVersion on September 15, 2023

    White wine vinegar is quite harsh here. Use milder vinegar next time. Otherwise - DELICIOUS!

• Spinach tart with olive-oil cracker crust

  • swegener on June 07, 2015

    Very good--watch the crust carefully to prevent burning. I put foil over the tart when it went back in the oven to make sure it didn't burn. It was somewhat difficult to cut, but the crunch is nice!

• Brussels sprout salad with avocado and pumpkin seeds

  • MmeFleiss on September 03, 2024

    I only had frozen brussels sprouts so I roasted them in the oven because I had some doubts about what the texture would be like raw; otherwise, I followed the recipe as directed and served it as a side for salmon. This was tasty and quick, though I think it's closer to three servings as opposed to the six listed.

• Roasted vegetables with quinoa

  • clcorbi on January 27, 2017

    Like most other recipes from this book I have tried, this one was okay, but not good enough that I need to repeat it.

• Buckwheat noodles, bok choy, and sweet potatoes in miso-lime broth

  • clcorbi on January 06, 2019

    Bland and uninteresting as written. Not sure why I keep trying so many times with this cookbook, the recipes only work if you're willing to improvise significantly.

• Roasted mushroom tartines with avocado

  • clcorbi on December 05, 2016

    Wow, we absolutely LOVED these. After the first bite, H said "please add this recipe to your list of things to cook again." So simple but such a satisfying combination of flavors. These tartines were extra tasty because we made them on a delicious cheddar/stout bread from the farmer's market, but would certainly be good on normal whole wheat bread too. We used two avocados instead of one, and I doctored up the avocado mixture with some extra lime juice, coarse sea salt, garlic powder, and red pepper flakes. (We did end up with about half an avocado leftover but I don't think we would have been satisfied with just one.) This recipe has officially redeemed Clean Slate from the Goodwill pile for me, as in general, I'm not really a fan of this cookbook. I would like to note, though, that this recipe supposedly makes four servings! Not even for lunch would I have been satisfied with just one slice of bread slathered with a quarter of an avocado and a few mushrooms.

• Farro and roasted sweet potato salad

  • clcorbi on April 26, 2018

    This was pretty good, but like most recipes in this book, fairly bland as written. I added handfuls of arugula rather than sprouts, as well as half of a thinly sliced red onion (the sprouts in the book photo looked like red onion to me at first, which gave me the idea). You really need a lot of salt, dill and lemon juice to perk up this amount of farro. Next time I think I'd throw in a handful of feta or goat cheese as well; it would go really well with the sweet potato.

• Seared halibut tacos with grapefruit-avocado salsa

  • FlowerGold on July 17, 2024

    Is fresh, light and perfect for summer. Adapted to make gluten free. You could used any mild white fish.

• Farro spaghetti with fresh tomatoes and Marcona almonds

  • FlowerGold on July 09, 2024

    Super easy, fresh and light though the garlic is overpowering even with just one clove. Reduce if you don’t want it garlic forward.

• White peach and heirloom tomato salad

  • FlowerGold on July 21, 2024

    Nice, light and fresh. Perfect for summer. Super easy. I did cut the tomatoes and salt and oil them for a while before adding the peaches. Great no fuss summer side dish.

• Beet, avocado, and arugula salad with sunflower seeds

  • FlowerGold on July 30, 2024

    Good and easy. Nice mix of textures. Definitely toast the sunflower seeds. Would redo.