Notes about Recipes in this book

• Mango green shake

  • amandaeats on February 20, 2022

    This is really refreshing; I love the addition of cilantro

• Ode to Orange Julius shake

  • macfadden on March 29, 2016

    You really need to remove the grapefruit sections, not just toss half a peeled grapefruit in the blender, as the recipe says, otherwise (at least, without a Vitamix) you get chunks of very bitter membrane and pith in every sip of the smoothie. I had to strain it to make it edible, and it was alright after that.

• No-cook overnight oats

  • louie734 on June 23, 2015

    We both liked this cool spoonable oatmeal. Sweetness comes from only a mashed banana half, surprisingly enough! It benefits from a texturally different garnish as its a bit goopy. Slivered almonds and blueberries were a great addition; diced strawberries worked too.

• Amanda's bread

  • bgood on March 03, 2016

    Simple and quite tasty. Toasts nicely

• Honey-cider vinaigrette

  • bgood on March 03, 2016

    Slightly sweet, makes a nice change from a conventional vinaigrette. Makes enough for a week.

• Shaved fennel, celery, red onion, and parsley salad

  • caresan on May 08, 2026

    Super refreshing and will definitely make again.

• Sweet pepper peperonata

  • louie734 on November 15, 2015

    Really good preparation of this classic dish.

• Japanese sweet potato and cauliflower frittata

  • shapije1 on March 09, 2026

    Used the wrong skillet and it was a bit of a disaster trying to coax the frittata out of the pan. Also need to use care when cooking the cauliflower and sweet potatoes as not all pieces cooked evenly (a few tough/semi-raw bites). Even though the final product had issues, we still liked the overall taste and would try it again.

• Chickpea crepes

  • bgood on March 03, 2016

    Excellent for gluten-free sandwiches. Comes together easily and keeps well in the fridge. Not as tasty as straight chickpea but much more flexible.

• Quinoa panzanella

  • bgood on March 03, 2016

    My favourite variation on Panzanella, no more soggy pasty bread.

• Basic farro

  • jfleissn on March 03, 2024

    This is my go-to farro recipe. Very simple, and the vegs add just enough extra depth of flavor. Halves well. Farro cooking times vary a lot, so I just keep adding water till it’s done.

• Roasted carrots with millet and mint-pistachio pesto

  • caresan on January 29, 2026

    One of my favorite ways to roast carrots! The mint-pistachio pesto makes more than what you need in the recipe but is delicious.

• Poached black bass and clams with spring vegetables and mint

  • Jmolaei on March 30, 2015

    Very good, but would not cook the veg so long. Could remove vegetables before steaming the clams, then remove clams and poach fish. Plate fish with a little broth, then return veg & clams to reheat.

  • msl521 on June 07, 2020

    As written, the recipe leads to more classical French (super soft) vegetables than modern crisp or tender-crisp textures.

• Braised chicken thighs with garlic, lemon, and Greek olives

  • Frogcake on July 19, 2017

    Very tasty and easy. I made this while visiting Dalmatian islands recently. No special equipment was needed and the shortlist of ingredients was easily accessed. The sliced lemons do indeed impart a brightness to the dish to the extent that my family enjoyed eating the lemon slices too. I threw in a few sprigs of rosemary for extra flavour.

  • shapije1 on May 21, 2026

    Absolutely love this flavor combination, and found this recipe to be less fussy than some other versions I’ve tried. Make sure to fry the lemons long enough for them to brown and caramelize—it will take off some of the bitter note from the rinds. Only had boneless, skinless thighs on hand so reduced the cook time a bit (roasted for 30 minutes instead of 40) and found the dish still came out great.

• Spiced pumpkin seeds

  • louie734 on November 15, 2015

    These were a great addition to a salad - I halved the recipe and added a bit of cayenne pepper. Note that pumpkin pie spice has almost all the ground spices called for - I cheated and used it for the total amount of ground! The salad was great, and the nuts so snackable out of hand afterwards.

• Oatmeal and dark chocolate cookies

  • nanpots on February 15, 2015

    these are delicious cookies, not too sweet, and wondfully crisp, I think thanks to the coconut oil. They don't particularly taste of coconut, more like brown sugar chocolate chip cookies. Everyone I've given them to has asked for the recipe.