Notes about Recipes in this book

• Sesame duck and wild rice salad

  • MollyB on January 26, 2018

    Very tasty recipe. Made it with storebought duck confit (D'Artagnan) and didn't have quite the amount of duck the recipe called for, but it was still great.

• Umbrian farro and bean salad with celery leaf pesto and mozzarella

  • MollyB on January 24, 2018

    Pretty good but not great. Be sure to add enough lemon to the pesto - the dish was a little boring without enough lemon. I would probably make again for a quick meal if I had cooked beans and farro on hand, but I wouldn't make it from scratch.

• Sambal tofu quinoa bowl with sesame spring veggies

  • MollyB on February 06, 2023

    Very tasty dish! I used green beans in place of the snap peas, following the suggestions in the notes for alternate vegetables, and that worked well. Served with short-grain brown rice.

• Vietnamese bowl with sweet and tangy vinaigrette

  • MollyB on January 26, 2018

    Really like this made with the tofu variation. Leftovers were good the next day for lunch.

• Chino Ranch vegetable bowl with kale pistachio pesto and bagna cauda

  • MollyB on January 26, 2018

    Very good, was a great way to use vegetables from the farmers' market. Grilling Romano beans was an awesome tip - it had never occurred to me to do that, and they were great. I didn't think the bagna cauda was worth the trouble; we made it but didn't end up using much, as we liked it fine with just the pesto.

• Caesar dressing

  • kayanelson on April 16, 2019

    This is our go to caesar dressing. I make it all the time and it's just delicious.

• Summer corn farrotto with brown butter and sweet burst tomatoes

  • VineTomato on August 29, 2018

    I've given this recipe a 3-star rating because I made a few changes which turned my dish into a disaster but it still tasted great! I used barley in place of farro and decided to use my pressure cooker to speed up the process. The result was more porridge than 'risotto', the barley was just cooked but I think I put too much water (18 min on 50% 4.5 cups of water to 1 cup barley). Once you add the brown butter (Oh yum!) and parmesan it tastes amazing. If I make this again will stick to using farro!

• Glazed pork belly with ginger scallion rice and pickled vegetables

  • bwhip on March 13, 2023

    Delicious dish. Pretty easy to prepare, as long as you remember to brine the pork belly the day before (or hours ahead), and pickle the vegetables a few hours before. Three to four pounds of pork belly is quite a bit for a recipe that serves four! It was quite delicious, especially with the sticky glaze. The combination of all of the components was very enjoyable. The shallots probably would have been better sliced rather than quartered, as they were still rather harshly oniony.

  • jenburkholder on July 14, 2020

    Only made the accompaniments, the ginger-scallion rice and the pickles. The ginger-scallion rice was ok, but pretty bland and not worth the (admittedly minimal) additional effort from plain rice. The pickles were quite tasty though, and added a nice dimension to a bowl.

• Five-spice riblets with sticky rice and apple slaw

  • bwhip on February 06, 2023

    Excellent recipe! So good. The ribs were delicious, with just the right amount of heat, and a nice Asian flavor profile. The slaw was the perfect accompaniment, with a lovely blend of flavors and textures. Prep was pretty easy, too. We'll enjoy this one again.

• Chinese chicken salad with toasted almonds and crispy rice

  • bwhip on January 22, 2023

    Excellent salad, with a lovely mix of flavors and textures. The velveting technique makes the chicken breasts quite appealing, with a bit of crispness on the outside, while soft and moist inside. Our market didn’t have tangerines or clementines, but they had tangelos, so I used those. I had to leave the rice in the oven about 15 more minutes than the recipe called for to get it nicely crispy. We’ll have this one again.

• Warm chicken Caesar bowl with quinoa and kale

  • BasicStock on May 31, 2017

    Delicious and very satisfying taste and texture combination! The method of just mixing the dressing into the kale, and then having dabs of it with the quinoa and chicken layers was really great. I substituted leftover well-flavoured chicken thigh meat from another recipe.

• Sunday night detox bowl with roasted broccoli and ponzu

  • jenburkholder on July 14, 2020

    This is a “barely a recipe” recipe, but the combination of flavors and textures is great, and I’ve riffed on it probably a dozen different ways for an easy, healthy meal. Works great with quinoa, especially.

• Coconut millet porridge with bananas and poppy seeds

  • jenburkholder on July 14, 2020

    This was meh. Pretty bland, and I’m a big oatmeal fan.

• Rainbow carrot salad with millet, feta, and lemon yogurt dressing

  • jenburkholder on September 25, 2020

    This was quite good. I substituted a mixture of sherry and white wine vinegar for the champagne vinegar, and realized too late that my feta had stayed behind in a foreign fridge, but it still turned out excellent. Particularly the dressing and the millet-cooking technique were good - it really was fluffy, which you all might know is challenging.