Notes about Recipes in this book

• All the cauliflower with grapes, Gouda & pecans

  • ethedens on October 01, 2023

    This was so good. Everything much more than the sum of its parts, plus it was easy and feels healthy. Would absolutely make again!

• Orange-avocado salad with fish sauce & almonds

  • KNivia on February 02, 2026

    This salad is not only simple but delicious! I used sliced almonds, roasted and salted them myself. What an easy lunch!

• BLT, but make it a salad

  • tarae1204 on January 06, 2022

    https://www.google.com/amp/s/food52.com/recipes/81482-blt-salad-recipe/amp

• Horseradish tahini

  • ethedens on September 25, 2023

    My tahini was quite bitter so that may have been part of the problem, but I was not impressed by this. Which was disappointing because I love horseradish

• Creamiest tomato soup without any cream

  • kshell on February 04, 2023

    Fine. I usually make creamy tomato soup with you know... cream. It does have a thick mouthfeel as promised but I don't think I would describe it as rich. Just thick. I probably would only make again if I have a glut of cashews or vegan guests.

• Charred carrot soup with miso

  • kshell on February 04, 2023

    Delicious and low effort. I love that I can taste the miso, but it's not miso soup.

  • ethedens on October 03, 2023

    I was skeptical but this was delicious and not a lot of work for the results!

• Scorched rice with avocado & horseradish tahini

  • ethedens on September 25, 2023

    I like the scorching technique here but it didn't feel entirely like a full meal. Something was missing, but I can't put my finger on what. I also feel like if you are dirty ingrained as many dishes as this does to scortch the rice, there should be a bit more payoff

• Tuna pasta with green olives & nori

  • tarae1204 on February 24, 2022

    This ended up being a little over-oily and under-salty, but a decent no brainer of a recipe. Some preserved lemon would’ve made it delicious.

• Low-maintenance oatmeal cookies

  • kshell on April 01, 2023

    I needed something quick to make to serve after a dinner with friends. This fit the bill. I used my paltry 38g of rolled oats and made up the difference with quick-cooking oats. A #40 scoop made exactly 16 cookies. I like fudgy centers in my cookies so I didn't flatten them much and stuck to the lower end of the baking range. Really good for such little effort!

• Lemon bars with olive oil shortbread

  • annaschmidt on April 23, 2025

    I used only ¼ c sugar in the crust (might need to reduce olive oil next time) and 1 ¼ c sugar in topping. It turned out great. I baked the crust 60 min, but the filling didn't need the full time. Next time I'll check it at 20 min.