Notes about Recipes in this book

• Broiled romaine with Gorgonzola and pistachios

  • abrownb1 on April 27, 2024

    This is so good! I never had broiled lettuce before and it was a very nice change of pace. I was just making it for one and had a large head of romaine so I made the following adjustments: 1/2 head lettuce, 1/2 tsp olive oil, 1 tbsp pomegranate molasses, 20 g pistachios, 1 oz gorgonzola. So good I had it again the next day!

• Smoked salmon, feta, and cucumber salad

  • memphiseat on July 20, 2025

    I made this as part of a hot weather dinner of cold salads. I used a can of premium smoked salmon purchased from the purveyor at a farm market. Easy and tasty. Interesting lemon dressing with two kinds of seeds in addition to more typical vinaigrette seasoning.

• Lasagna soup

  • abrownb1 on February 24, 2024

    Very good! I used ground turkey and Sfoglini whole wheat reginetti pasta since I had a box open. I had granulated onion instead of powder so only used half the amount and also added granulated garlic. Also added some thawed chopped spinach for some extra nutrition. I'd probably cook the pasta separately next time because it absorbed a lot of the liquid, especially after sitting. Overall a delicious and easy meal. Ground sausage would probably be awesome, too!

• Italian sausage burger with quick pickled red onions

  • abrownb1 on January 25, 2024

    Wow this was surprisingly good. I say surprising because of how quick and short the ingredient list was. Definitely split it into 6 patties - it was still very thick. I image 4 patties at 1/2 lb each would be a bit much because they do puff up more than beef burgers. We used toasted Italian sandwich bread and made it like patty melt - so good!