Notes about Recipes in this book

• Summer beans w/fennel, orange + coriander sofrito, radicchio + goat cheese vinaigrette

  • IvyManning on February 17, 2023

    As with a lot of recipes in this book, I personally found this to have too many things going on, flavor-wise.

• Black bean pot licker w/sweet potato

  • SheilaS on March 27, 2023

    Interesting to try a soup with bean cooking liquid without the beans. It was delicious! I did add some beans but the pot likker was the star!

• Spiced milk

  • SheilaS on March 28, 2023

    I made this for the barley breakfast porridge and it's delicious.

• Yogurt, smoked

  • SheilaS on March 15, 2023

    Very simple dressing/sauce. I added extra red wine vinegar to tart it up and a sprinkle of smoked paprika for a bit of extra flavor. Worked very nicely to dress the radish salad that goes with the hominy with seared chicken thighs

• Barley breakfast porridge w/spiced milk, dried cherries + nuts

  • SheilaS on March 28, 2023

    If this is 4 servings, which the other ingredient amounts suggest, then the amount of cooked barley should be at least doubled. 1/4 cup cooked barley is not enough for a full breakfast, at least for my taste. That said, the spiced milk is delicious, as is the end result. Just adjust the proportion of barley to the other ingredients to suit your taste.

• Paprika-honey country ribs w/hominy + lemon parsley mojo

  • SheilaS on March 17, 2023

    This was very good and made for an easy, complete meal. I let the ribs cure with the spice mix for about 5 hours and put together the mojo and salad while they were in the oven and added a sliced green onion since it looked like there was some in the photo in the book. If I were to serve that hominy/cabbage salad with anything else, I'd want to tweak it further but the bright, fresh lemon parsley mojo is a perfect to contrast with the smoky, spicy ribs and the hominy bulks it up so you don't need to add a starchy side.

• Hominy w/black beans, summer squash, basil + mojo de ajo

  • SheilaS on March 19, 2023

    I subbed cooked delicata squash for the summer squash and used fresh oregano instead of basil for more of a wintery take on this and finished with an extra squeeze of lime. The mojo de ajo is delicious stuff!

• Hominy w/peperonata + arugula

  • SheilaS on March 18, 2023

    I think using hominy in this way, kinda like a grain bowl, is brilliant and I've made it several times. For my taste, the peperonata recipe in this book is quite mild and doesn't have enough acid to season the fairly bland hominy. Dressing the hominy with a vinaigrette or adding something pickle-y to the mix does the trick.

• Hominy w/seared chicken thighs, radish salad + smoked yogurt

  • SheilaS on March 15, 2023

    I made this with Rancho Gordo hominy and it was a quick, easy and delicious meal. Love the way the hominy gets flavored by the drippings as the chicken is roasting.

• Farro w/beets + radicchio w/goat cheese vinaigrette

  • SheilaS on March 22, 2023

    I thought this was great - chewy farro, sweet, roasted beets, bitter radicchio, and crunchy pepitas, all dressed in a tangy goat cheese vinaigrette Like the previous poster, I tossed the farro and radicchio with some of the dressing, then added the beets, pepitas and another drizzle of dressing. 100% will repeat.

  • SomervilleCook on April 19, 2022

    Really liking all the farro salads. This was super easy--especially with pre-cooked beets from the grocery store. We used a full 4 oz of goat cheese. I also added the raddichio to the bowl before adding the cooked farro which helped wilt the radicchio. I added about half of the vinaigrette to the farro/raddichio mixture before adding the beets and drizzling the rest of the vinaigrette on top.

• Risotto w/beets + walnut aillade

  • mlbatt on June 21, 2022

    Use stock to cook the rice - using water didn’t give the depth of flavor I expected. The walnut aillade made the dish. Shocking color was fun!

• Cranberry bean salad w/roasted carrots + mojo de ajo

  • Emily Hope on January 20, 2022

    Made this because I couldn't really imagine the combo, and I thought it was pretty good! A lot of contrasting flavors between the beans, carrots, and mojo de ajo. I let the garlic get too dark on the mojo which made it a bit bitter -- better to go under than over. Would repeat. Served as a main dish with something bready (popovers?) on the side.

  • Ileana on April 08, 2022

    This is delicious. The mojo makes it. Made it twice so far - once with cranberry beans and the second time with mayocoba beans. Both times were great.

• Corn porridge w/sautéed greens + a fried egg

  • MollyB on April 10, 2022

    Great and easy technique for cooking polenta/grits. As with a number of recipes in this book, I'm amazed that there was such a good basic cooking method that I hadn't run into before. The polenta was nice topped with mixed greens and an egg - even my 10 yr old ate the dish happily.

• Crisped rice w/roasted asparagus + lemon parsley mojo

  • MollyB on April 07, 2022

    The crisped rice base is fabulous! I will definitely use this technique for cooking leftover rice in the future. I unfortunately didn't have ingredients for the lemon parsley mojo so I didn't make that part of the recipe, but the asparagus and rice were very good.

• Grains w/roasted sweet potatoes, dates, kale + paprika cumin oil

  • nicolepellegrini on February 11, 2023

    This sounded a lot more appealing than it actually came out. I found it dry and in need of some other element, perhaps some balsamic vinegar or some cheese?

• Lentil + pecan filled acorn squash w/sage fried brown butter

  • VineTomato on November 11, 2021

    I made this with a spaghetti squash and replaced the sage with rosemary. I also cut the amount of butter, oil and pecans and it was still delicious. The orange shines through. I can only imagine how divine it would be with all the butter and nuts!

  • Dannausc on December 12, 2021

    Fairly quick and easy. Pretty decent.

  • pattyatbryce on January 04, 2023

    Very nice vegetarian dinner. Very filling and nice, mild flavors. The brown butter is a must.

  • Lnbrittain on March 24, 2023

    Really good. And it does hold up to being frozen and reheated. Delicious. I recommend using all the ingredients, which are what elevate it over being a boring vegetarian dish.

• Olive rig

  • VineTomato on December 22, 2022

    I'm torn about whether I liked this or not. It was enjoyable alongside some scarlet runner beans and roasted mushrooms but the leftovers have been sitting in the fridge and I just don't want to eat the rest. I made it with gordola olives which are fabulous just on their own, they don't need all the other flavours competing with them.

• Peperonata

  • lkgrover on February 02, 2023

    Good bell pepper & onion side dish. I made to accompany the Eggplant w/peperonata and lemon caper mayo recipe in this book.

• Whole roasted leeks w/chickpeas, lemon vinaigrette, ricotta + chard

  • lkgrover on February 15, 2022

    Loved this! The leeks caramelize while they are roasting and the recipe has a nice citrus flavor. I sauteed the chard in olive oil, because I don't like it raw. Used both the optional chili flakes (Aleppo) & thyme for the full range of flavors.

• Eggplant w/peperonata + lemon caper mayo

  • lkgrover on February 02, 2023

    Good side dish. I roasted the eggplant at 375 for 35 minutes (the instructions did not specify these details).

• Pasta w/tomatoes, creamed mozzarella + olive rig

  • lkgrover on April 22, 2022

    Good no-cook pasta sauce. I added the optional anchovies, and substituted an Italian herb seasoning blend for the rosemary.

• Lentil + sausage soup w/harissa

  • grindabod on December 05, 2022

    I used nduja instead of sausage and it worked really well.

  • kaityblueeyes on March 11, 2023

    Tasty, used white wine instead of cider and green lentils instead of brown

• Sage fried brown butter

  • Dannausc on December 12, 2021

    Super easy and good!

  • pattyatbryce on January 21, 2023

    First time that I've successfully made sage brown butter!

  • Lnbrittain on June 29, 2022

    Great!

• Risotto w/pumpkin, chili oil, pepitas + cocoa nibs

  • Dannausc on December 18, 2021

    Fairly quick and easy, though it took closer to 30 minutes to cook the rice. I liked it a lot and would make it again.

• Risotto w/leek + bacon

  • pattyatbryce on January 21, 2023

    Perfect risotto.

  • SomervilleCook on April 01, 2022

    We loved this. I added fried eggs on top and mixed in parmesan cheese. Felt like a delicious breakfast for dinner.

• Lemon parsley mojo

  • pattyatbryce on January 21, 2023

    Did not care for this and felt the ratios were off.

  • SomervilleCook on April 07, 2022

    I LOVED this sauce. Use cilantro instead of parsley because it was what my grocery store had and I loved spooning this on everything all week.

• Split pea soup w/balsamic vinegar

  • pattyatbryce on January 21, 2023

    Trust your gut. Too much anchovy for us and way too much water. Ratios off on the lemon-parsley mojo as well.

• Chickpeas w/spring radishes, baby greens + smoked whitefish

  • Lnbrittain on January 09, 2022

    Chickpeas with Spring radishes was, well, rad! I used a little bit of chicken instead of smoked whitefish since I had none. It was wonderful.

• Pork meatballs w/tomato farrisotto

  • JulieCruz on January 04, 2023

    Took 45 minutes for farro to cook this way. Meatballs were very good but sauce was just mediocre, not worth the effort.

• Black-eyed peas w/green beans + garlic scape relish

  • jenburkholder on June 29, 2022

    This was fine (the relish was nice) but it needed a bit of doctoring. Hot sauce perked it up.

• Farro w/broccoli + cauliflower w/bacon vinaigrette

  • SomervilleCook on April 08, 2022

    This was delicious! Used pancetta instead of bacon. Will double the amount of farro next time.

• Green rice

  • SomervilleCook on April 07, 2022

    I love the idea of this but the amount of oil called for by the recipe was WAY too much. I recommend starting with 1/4 cup or something like that and then add more as needed.

• Freekeh w/shaved fennel + rhubarb salad w/lemon + herbed yogurt

  • kaityblueeyes on May 27, 2022

    This was pretty good. Made the salmon from master recipe to go with it and used farro instead of freekeh because it was what I had on hand. You really have to love raw fennel and raw rhubarb to love this. The lemon and herbed yogurt was delicious with the grains though! Great way to use up fennel fronds.