• Tinala523 on June 14, 2019

  The Rainbow Chard and Black Eyed Peas was surprisingly good and satisfying. Maybe add a hit of acid, like lemon juice? The finishing salt is a must.

Notes about Recipes in this book

• Black lentils with burrata and baby spinach

  • bwhip on June 17, 2020

    So easy, and really delicious. The contrast of the rich burrata and crunchy lentils was lovely. Next time I think I would increase the ratio of lentils/spinach/onion to burrata, but otherwise, this was really lovely.

• Rainbow chard and black-eyed peas with radishes

  • Tinala523 on January 13, 2020

    Made this several times. Great lunch or side. Added two TBL cider vinegar to bring out the flavor. Would cut radishes thinner so they cook more quickly. A keeper!

• White bean dip with bacon, rosemary, and peppercorns

  • KarinaFrancis on May 12, 2025

    A great dip that you can throw together in a few minutes. I used salami instead of bacon because I had some for another recipe. I forgot the peppercorns but will remember them next time.

• Seared Italian sausages with roasted cherry tomatoes and shallots

  • MKBGeorgi on June 04, 2022

    I actually make the sausage here - and the tomatoes and cippolini from the Smitten Kitchen cookbook and combine the two...it's two very close riffs, but works really well when hybridized. These are remarkably good.