Notes about Recipes in this book

• Spinach and mushroom penne with garlic and za’atar

  • genie28 on July 03, 2023

    I used store-bought za'tar which did contain some salt (2nd to last ingredient) so I modified the main recipe. Still way too much salt. The 2tsp added to the mushrooms before the spinach as written would have been indedible. Overall, the proportions seem off. I added more mushrooms and spinach and still felt like it was too much pasta to veg.

• Stuffed peppers with turkey, quinoa, spinach, and mushrooms (Gemista)

  • julesamomof2 on March 23, 2022

    These were decent stuffed peppers, fairly healthy as long as using lower fat ground turkey. I changed up the order in which I added the ingredients just based on my estimation of how quickly they would be done in an American kitchen. I did not have the berbere spice mix (or really anything close to creating one) so I just added more cumin, chili powder and oregano and it seemed fine. Probably not a repeat just because they were nothing special and there are other recipes to try.

• Chicken thighs with sliced ginger, honey, lime, and cilantro

  • meggan on November 16, 2023

    This was yummy and fast.