Notes about Recipes in this book

• Creamed Swiss chard in goat cheese on baked potatoes

  • HunyBadger on February 21, 2016

    Such a simple recipe and so good! Mistakenly used honey goat cheese and it was even better! Added as a favorite to our regulars.

  • breakthroughc on February 24, 2022

    This was absolutely delicious. I served it as a vegetarian main and it serves 3. I used my chard stems and added a clove of garlic and used a 5 ounce package of goat cheese. Will definitely make again.

• Tender roasted green beans with walnuts and feta

  • Christine on March 27, 2015

    I made this into a full meal by tossing with some whole wheat pasta. I tasted it before adding the lemon and thought the recipe tasted good without it, but it really was much better with the lemon -- it was the perfect finishing touch to bring all the other flavors together. I didn't blanch my green beans as directed before roasting because I was using a batch from my CSA I froze over the summer that I had already blanched before freezing. I ran them under some warm water to defrost and proceeded with the recipe mostly as directed. I did use dried thyme (1/2 tsp) instead of fresh and didn't toast the walnuts before mixing them with the other ingredients to roast -- I felt they would burn if they were cooked twice and I think they came out perfectly just getting roasted.

• Rhubarb-vanilla bread pudding

  • Lovestocook on July 12, 2015

    Loved this. Was looking for good uses for my precious little crop of rhubarb and couldn't resist this recipe. Great flavour and resulted in a lovely light pud.

• Spicy roasted cauliflower with Sriracha and sesame

  • tamarajohnston on May 07, 2024

    Would make this again - it's spicy and addictive. Served it with grilled bok choy with a miso vinaigrette, over vermicelli.

• Warm kale salad with apples and dried cranberries

  • breakthroughc on February 04, 2022

    I have made this warm salad many times. My husband isn't usually a fan of cooked kale on it's own, but he enjoys this dish. It is a great fall/winter recipe that makes kale interesting with the apples, cranberries and cinnamon.

• Sweet onion crack dip

  • HunyBadger on February 21, 2016

    Absolute favorite! Not a healthy dish but oh my goodness, this is wonderful!

  • sdutton on January 19, 2019

    We love this too. Going on my "make it as often as possible" list.

  • breakthroughc on August 01, 2021

    This is a very good decadent hot dip. Served with thick cut potato chips, but bread would be just as good. It does need to be hot right out of the oven, Once it sits it gets greasy and unappealing. It is a great entertaining recipe to bring out of the oven and serve to guests with cocktails. I will make again.

• Curried kabocha squash and chicken stew

  • cjross on October 29, 2018

    Yummier than I was expecting for how simple the recipe was. The chicken kind of just tasted like chunks of chicken though; I think next time I might replace half with chickpeas. Would probably also be good with leftover roasted chicken or turkey.

• Roasted-corn tabouli

  • breakthroughc on September 19, 2023

    A really delicious late summer/early fall salad. Great flavors. I was liberal with the parsley and mint. It is pretty spicy and I would cut the cayenne in half if serving kids or those that don’t like spicy food.

• Cucumber mint quinoa salad with shallot vinaigrette

  • breakthroughc on August 03, 2021

    This is the first disappointing recipe from this book. It was just edible, but kind of bland. It doesn’t hold well as the cucumbers make it watery and the mint gets slimy. Definitely won’t make again.

• Miso-sesame cucumber salad

  • breakthroughc on August 25, 2021

    This is a delicious cucumber salad. I have now harvested 140 lemon cucumbers so we pretty much eat cucumbers every day. The dressing is great and I will use in other salads.