• Dcampos on April 11, 2024

  ebook

Notes about Recipes in this book

• Anchovy vinaigrette

  • Dannausc on May 04, 2023

    Quick and easy. Quite good.

• Mustard vinaigrette

  • SheilaS on March 07, 2024

    Good, easy vinaigrette where the mustard takes the lead on flavor, not just serving as an emulsifier. I used 1/2 Dijon mustard and 1/2 whole grain mustard. Very good for making the mustard marinated beans also in the book.

  • TheresaH on January 19, 2026

    I made the creamy mustard vinaigrette version. Very good.

  • claire_txa051 on February 19, 2026

    This is just an extra mustardy standard vinaigrette but def yummy.

• Ras el hanout

  • Bessp on February 08, 2026

    This spice blend is nicely balanced, it'll definitely taste good on a lot of things.

• Spiced milk

  • SheilaS on March 28, 2023

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

• Yogurt, garam masala

  • bernalgirl on April 09, 2025

    This gets a few stars for approach although the oil quantity is way off. Blooming the garam masala is a lovely touch. If I were to do this again, I’d reduce the oil by half, using 1/4 cup made it very hard to blend into the yogurt and dulled the brightness of the yogurt.

• 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

• Lemon parsley mojo

  • 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.

  • pattyatbryce on January 21, 2023

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

• Mojo de ajo

  • claire_txa051 on March 22, 2026

    Delightful. Brought me oven up to 350 in the second half to share space with a baking dish and certainly caramelized a bit but in a yummy way.

• 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.

• Ras el hanout apricot almond rig

  • SheilaS on April 14, 2023

    Aside from the extra step of making the ras el hanout spice mix, this is a very easy condiment to toss together. Excellent on crostini spread with fresh ricotta or goat cheese. Keeps well in the fridge for a few days and can be freshened up with a little lemon juice, olive oil and parsley.

  • Dannausc on May 04, 2023

    Quick and easy. Quite good.

  • Bessp on February 08, 2026

    This would be very nice if you like almonds, dried apricots, and parsley. I don't especially care for these things, so this was a miss for me. I was curious if the combo would change my mind, but as it is I'm glad I only made a half batch.

• Rosemary lemon chili mojo

  • Dannausc on May 04, 2023

    Quick, easy, and good.

  • chilipip on February 23, 2025

    Wonderful. The fresh bean salad with this + pumpkin wedges and creamed mozzarella (pg 82) isn't indexed here, but it's one of the best recipes in the book--made it constantly when we could still get pumpkins here!

• Sage fried brown butter

  • Dannausc on December 12, 2021

    Super easy and good!

  • Lnbrittain on June 29, 2022

    Great!

  • pattyatbryce on January 21, 2023

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

• Gingered apples

  • SheilaS on March 29, 2023

    The apples I used were fairly small so I chose to slice them instead of dice. Love the ginger + apple combination. I was great in the barley/squash/spinach salad.

  • claire_txa051 on February 19, 2026

    Últimate sick day food; would make a perfect topping for oatmeal when bellies aren’t right. Used a Gala apple and it worked just fine.

• Marinated mushrooms

  • SheilaS on April 07, 2023

    These are quite good. Because they get pan-roasted first, the flavor is concentrated and more umami than pickle-y.

• 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.

• 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.

  • chilipip on February 23, 2025

    So much flavor and a wonderful combination of textures! Really roast the carrots until they caramelize and almost blacken. The mojo de ajo is incredible!

• 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.

• Flageolet beans w/sofrito + fried artichoke

  • kris.mundt on June 02, 2026

    I used SIMPLi Gigante beans for this and it was incredible! Simple, satisfying dish. I loved the herby yogurt mixed in - made for a super tasty broth to sip at the end of the bowl with the bean pot liquor!

• Greens + bean pot licker

  • Woodend461 on March 03, 2026

    Added Brussels sprouts.

• 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!

• Anchovy-garlic marinated corona beans w/arugula + beets

  • Dannausc on May 04, 2023

    Fairly quick and easy. Quite good.

• Mustard marinated beans w/shaved asparagus + parsley

  • SheilaS on March 07, 2024

    I served this on a bed of arugula so I could have both a tender and crunchy vegetable to contrast with the beans. The mustard vinaigrette made a great marinade for the Rancho Gordo Royal Corona beans that I used.

• Black-eyed peas w/ham hocks and vegetables

  • purrvicz on January 03, 2026

    I made this for new years day and added kale after pulling the pork from the hock. The recipe says 45 minutes for the pork to become tender but it was more like 2.5 hours for me. The beans took on nice creamy consistency at that point too. The lemon parsley sauce was a lovely and bright accompaniment with cornbread on the side.

• 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.

• 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.

• 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.

• Garlic-smashed chickpeas w/poblano-corn salad + a fried egg

  • SheilaS on April 15, 2023

    This was good, but not stellar. I roasted and peeled the poblano pepper, used Trader Joe's fire roasted frozen corn instead of fresh, added a sliced Fresno chili and some diced tomatoes. I missed the tartness that the ras el hanout apricot almond rig brought to the roasted carrot & broccoli rabe variation of this dish that I made the other day. I thought that version was stellar. I think I'd dress this salad with a lime vinaigrette if I made this again.

• Garlic-smashed chickpeas w/whole roasted carrots, broccoli rabe + ras el hanout apricot almond rig

  • SheilaS on April 14, 2023

    I had the apricot almond rig on hand from another recipe so this made for quick vegetarian meal. The rig had been in the fridge so I just freshened it up with a little lemon juice, olive oil and parsley.

• Whitefish, tomato, zucchini + chickpea stew w/mint almond relish

  • SheilaS on June 26, 2023

    This was surprisingly good. The vegetable stew is seasoned with ras el hanout, lots of onions and garlic and is quite good on its own, although plopping a piece of fish on the bowl seemed a bit incongruous to me at first. The mint almond relish includes lots of lemon zest and juice along with shallot, toasted almonds, parsley and mint. It brightens everything up and really knits the dish together. And, as a bonus, I was easily able to put it together in the time it took the fish to cook. I used Pacific white seabass, as it's what I had on hand. The piece I had was pretty thick so it took longer to cook, but that was expected as I assume the recipe was written for smaller freshwater fish.

• Squash coconut stew w/raw cauliflower

  • claire_txa051 on March 22, 2026

    Really yummy, big use of aromatics. Fiber maxxing but good with the coconut milk. I went full coconut milk bc I had a half can from another recipe that day and didn’t regret going “full fat” - only complaint is that it’s a very beige dish, but that’s pretty silly.

• 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.

• 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

  • 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.

  • pattyatbryce on January 21, 2023

    Perfect risotto.

• 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.

• 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.

• 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.

  • Plumberful on February 20, 2026

    This was good, but I needed to tinker with it because I doubled the farro. I subbed pancetta for bacon in the vinaigrette and added more acid to the finished dish (juice of 1 1/2 lemons). I also added crumbled feta and chopped dill. I was using up what I had, which included roasted broccoli florets, a small amount of shaved raw cauliflower and a nice shallot. Next time I’ll go heavier on the fresh vegetables and add less farro. I also might toast the farro. I like that her approach is highly customizable.

• 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.

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

  • 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.

  • 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.

• 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.

• 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.

• 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!

• 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

  • Dannausc on May 04, 2023

    I used spicy Italian sausage and subbed apple cider vinegar for the apple cider. Fairly quick and easy. Quite good but next time I’d use 1/2 cider and 1/2 cider vinegar.

  • jaxcap on September 13, 2023

    Note: the recipe uses apple cider, not cider vinegar like the ingredients list says. It was already pretty sour, I can't imagine what it would taste like if you used vinegar instead lol. This was pretty good! The harissa makes the dish so don't skip it!

  • shelbstirr on October 28, 2025

    Easy, very tasty, very riffable. I added some carrots, and I imagine sweet potatoes would be really good. Great pantry recipe. Next time simmer with the lid off. Could try doubling the lentils.

• 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.

• 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.

• 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).

• 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?

• 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.

• 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/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/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!

• 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.

• Hoecakes w/gingered apples + Manchego

  • SheilaS on March 29, 2023

    I'm not very good at making this style (just cornmeal and water) of hoecakes. They tend to fall apart on me and these did the same. I like the gingered apples but I wasn't crazy with how they worked with the manchego I used and I felt like this needed some sort of sauce or syrup to tie all the flavors together.

• Barley w/roasted squash, gingered apples + spinach w/mustard vinaigrette

  • SheilaS on March 29, 2023

    Delicious salad. All the flavors worked together nicely. I added some spiced walnuts for crunch as that was lacking. Would definitely make it again.

  • claire_txa051 on February 19, 2026

    This is my favorite recipe from Grist so far. My son loved the apples, my daughter loved the spinach. Use Thelma Sanders squashes with success but even with five extra minutes didn’t caramelize as deeply as I would like - plan for extra time depending on oven power.

• Barley soup w/parsnips, chard + lemon parsley mojo

  • SheilaS on March 31, 2023

    Overall, not bad but not something I want to make again. This recipe makes a ton. A half batch is plenty for four with leftovers. I doubled the barley because it didn't seem like much. The soup alone is pretty bland so the mojo is a must. I added some salt-preserved lemon to the mojo to give it a little more oomph.

• Buckwheat w/poached egg, kale + lemon tahini dressing

  • SheilaS on April 01, 2023

    Easy and satisfying breakfast. I used baby kale so skipped the massage step and just let the warm buckwheat wilt it before adding the dressing that I mixed up while the buckwheat was cooking.

• Barley salad w/cauliflower, smoked whitefish, marinated mushrooms + arugula

  • SheilaS on April 07, 2023

    Unusual combination of ingredients that surprised me with how much I enjoyed it. I used smoked trout instead of whitefish and baby kale instead of arugula.

• Barley cakes underneath lamb chops w/roasted carrots + ras el hanout apricot almond rig

  • SheilaS on April 07, 2023

    I used a couple of meaty baby back ribs that I cooked in a hot oven per Eric Kim's Salt & Pepper Ribs recipe instead of the lamb chops. The given quantities for the barley cakes would have made a thin batter, not a thick one as the recipe describes so I added more barley and less water. Based on a test cake, I seasoned well with S&P but they were still a bit bland. I think they'd be better if I'd seasoned the batter with some of the ras el hanout spice mix that went into the apricot almond rig. I used baby kale instead of spinach for the green and added more lemon juice and olive oil to dress it as the rig alone is pretty dry. I ignored the plating instructions and put the salad on the bottom.

• Crisped barley over roasted broccolini w/goat cheese vinaigrette

  • SheilaS on April 07, 2023

    When I made the crisped barley, I thought it seemed hard rather than crisp but it added some nice texture to these vegetables. The goat cheese vinaigrette is already a favorite of mine. I added a crab cake and called this dinner.

• Porridge w/a basted egg, sautéed kale + cheddar

  • SheilaS on May 03, 2023

    I really enjoyed this savory take on oatmeal. Pan-toasting the oats before cooking gives them a nutty flavor and the cheese makes this kinda like cheesy grits but chewier.

• Cut oatmeal w/brown sugar, heavy cream + salt

  • SheilaS on May 03, 2023

    I liked the nutty flavor from pan-toasting the oats before cooking. I used apple brandy instead of Drambuie and thought it added a subtle flavor note to this otherwise simple preparation.

• Risotto-ed barley w/squash purée + garnished w/shaved pears, rosemary lemon chili mojo + blue cheese

  • Dannausc on May 04, 2023

    I made this with canaroli rice as I didn’t have enough barley on hand. It was quite good. I liked it a lot.

• Chicken + wild rice soup w/kale + tomato paprika mayo

  • Dannausc on May 04, 2023

    Quite good.

• Salmon w/roasted squash + ras al hanout apricot almond rig

  • Dannausc on May 04, 2023

    Quite easy and good.

  • Bessp on February 08, 2026

    This was a bit of a faff between making the ras el hanout, the rig, then the actual meal. The end result was very tasty, but I don't think I'll make it again. The buckwheat had a lovely nutty chew, the salmon was a bit plain, the rig was interesting but not my favorite. I added a bit of garlic powder to the butternut squash. The ras el hanout added a nice depth, it would have been good to put on the fish.

• Buckwheat crepes w/cherry tomato conserva + ricotta

  • SheilaS on June 27, 2023

    These were delicious!

• Buckwheat crepes w/goat cheese, shaved Brussels sprouts + hazelnut rig

  • SheilaS on June 27, 2023

    I made the buckwheat crêpes a few days ago and froze them so it was very easy to thaw them and toss this together. Loved the hazelnut rig with this.

• Crispy gnoatcchi w/cherry tomatoes, creamed mozzarella + mint almond relish

  • rittingerv on February 24, 2024

    A hot mess. The oat logs fell completely apart in the oil, and absorbed so much of it for what was even salvageable. The mint almond relish is yummy, wound up eating it on a salad with the mozzarella and tomatoes, so the meal wasn’t a total loss.

  • chilipip on July 09, 2024

    This was wonderful--every flavor added something, and all went so well with the oats. Very sweet cherry tomatoes were perfect. I didn't have parsley or a shallot, so I skipped both and loved the results so much I haven't been able to add them since. Re the previous review: after some trial and error, I think it boils down (sorry) to the following: To keep them from falling apart: 1. Finished oats need to be a bit moist to stick together. If they're too dry, they'll fall apart. 2. Press them really firmly into the dish--easier with some parchment or cling wrap over top. 3. Choose a smallish dish so the oats are ~2/3" thick once compressed. When I tried thinner, they fell apart when flipping. 4. Get the pan nice and hot to limit sticking. I used a cast iron pan...no idea if that mattered! To make them less greasy: Instead of the advised 1/4" of oil, just use a "glug" (which is what Berens does in a similar recipe for Food52--much better!)

• Carte blanch risotto

  • pattyatbryce on August 07, 2024

    A perfect base recipe that can be riffed on many ways. We loved it.

• Lentils w/grilled bell peppers, creamed mozzarella + hazelnut rig

  • nicolepellegrini on January 25, 2025

    Genuinely cannot find this recipe in the book at all? I have been staring that the page and pages surrounding it, all the individual recipes (hazelnut rig, creamed mozz) and no signs of it anywhere.

• Spoon pudding w/pork chops + cabbage salad

  • bernalgirl on March 29, 2025

    Glad I finally made this! The spoon pudding is the star, so simple yet addictive in flavor and texture, wonderful with the pork chops and balanced by the tangy paprika-infused salad.

• Carrot, tomato + lentil soup w/garam masala yogurt

  • bernalgirl on April 09, 2025

    This read a bit bland so I bloomed curry powder and Kashmiri chile with the onion and proceeded with the recipe. Topped with the garam masala yogurt, this was a hit with my family.

• Freekeh w/delicata squash + walnut aillade

  • grindabod on September 23, 2025

    Added some feta for a touch of acidity and savouriness. The walnut aillade is delicious.

• Lentil soup w/cumin, garlic, lemon + pine nuts

  • cranger907 on October 31, 2025

    The flavor is excellent. My spouse loved it and asked that it be put in the rotation. I used a vegetable stock base for the liquid, and walnuts instead of pine nuts in the gremolata (don’t skip that) because it is what I had and they work with cumin. This is definitely more of a soup, and was a bit thin for my taste, however, so next time I will either up the quantity of lentils by 1/2 cup or reduce the liquid by at least a cup.

  • TheresaH on December 14, 2025

    I really enjoyed the topping for the soup.

• Grains w/shaved cauliflower, roasted squash + spinach

  • samandjess_nobcsh on February 23, 2026

    This was delicious, especially the bright, lemony dressing. We used sorghum as the grain, which took a long time to cook. We also roasted the cauliflower instead of using it raw, and I think I that was the right choice. Frozen spinach worked fine instead of fresh.

• Baby beets w/marinated sorghum + smoked yogurt

  • SheilaS on March 10, 2026

    I quite enjoyed this! I thought it needed a hit of acid. I could have added more vinegar and mustard to the dressing but had pickled red onions handy so I used them.

• Parsnip + lentil soup w/parmesan + rosemary lemon chili mojo

  • sharon_p42nrc on April 06, 2026

    Wait for it… wait for it… I was worried about this, then when the mojo and Parmesan were added at the end- what a difference! Delicious! I wanted to have this as our meal and felt it needed to be heartier for that. I added some leftover basmati rice cooked in olive oil with onion, garlic, and celery to rewarm and added that into the soup, and also chopped half a head of escarole, covered and cooked until done. Added a nice color as well. Awesome!

• Oatmeal-encrusted perch w/tomato, cucumber + feta salad

  • RachelHiltzgerr on May 05, 2026

    This was lovely! I used tilapia tenderloins and they came out nice and crunchy. I also added orzo to the salad to bulk it up and it was delicious. My husband and toddler loved it.