Notes about Recipes in this book

• Spicy steel-cut oatmeal with garlic chips

  • dinnermints on February 04, 2017

    Excellent savory breakfast. I made one serving with some changes: 1/2 cup rolled oats, 1 cup water, 1 tsp olive oil (maybe peanut or roasted peanut oil would've been better), 2-3 cloves garlic, 1 tsp or so sambal oelek, 1 scallion, chopped cilantro leaves, 1/2 oz toasted walnuts (peanuts would be good). For added protein, 3-4 oz of tofu or an egg on top would be good.

• Baked oatmeal with dried cranberries

  • ccav on March 08, 2017

    One of my favorite baked oatmeal recipes so far. I used vanilla yogurt so omitted the brown sugar. Used dried apples in addition to dried cranberries and added some chia seeds for additional "staying power".

• Sweet potato and millet cakes with poblano cream

  • Barb_N on February 22, 2015

    I made these without the cream sauce, and used canned butternut squash. Served it along side stuffed onions (a la Ottolenghi) and with crisped Arabic bread topped with olive oil/za'atar/sumac. The cakes fell apart easily and were fairly bland (maybe that's why there is poblano cream to top). The crisped bread was the best part of the meal.

• Pork and barley larb (spicy, sour Thai salad with crushed rice)

  • dinnermints on August 28, 2018

    One of the easier versions of larb I've seen, and hearty with the barley. Great flavor. One could try adding 1 T brown sugar - my husband thought it could use it; I think it's good without. I used 1/3 cup lime juice and 1 T oil; 1/2 lb ground pork and 1/2 lb ground chicken. I also increased the barley to 3 cups for a heartier serving. Purple barley would've been much prettier; otherwise this dish is not very colorful - I'd maybe add some red bell pepper next time as well. Also, I'd do four lettuce leaves per person.

• Quinoa with corn, tomatoes, avocado, sweet onion, and balsamic reduction

  • Christine on August 07, 2014

    This recipe was really excellent! Perfect use for CSA veggies (plus a separately purchased avocado) and the flavors come together beautifully. Fresh, healthy, and tasty. Be careful while making the balsamic reduction -- on my first attempt, I burned it -- but I would not recommend skipping it since it gave the dish such a nice flavor. The only change I made was to substitute scallions for sweet onions. I still soaked them in ice water to mellow their bite as directed for the sweet onions, but I have a very low tolerance for raw onion. If they don't bother you as much and you try the scallions, you could probably skip that step.

• Millet and sweet corn salad with poblano chiles, grape tomatoes, and cilantro

  • deboChicago on May 30, 2020

    This was really delicious. Very adaptable (added a poblano, added a bell pepper), and the dressing is tangy and fresh. Very nice accompanied by avocado (what isn’t?)

• Warm spelt and new-potato salad with bacon and dill

  • aeader on June 21, 2021

    We loved this - very flavorful and simple to make, a definite repeat for us. I used farro and cooked the grain ahead of time. I was a little hesitant about the note that the vinegar will have cooked off after 3 min., as mine still smelled quite vinegar-y after 3 min. I cooked for another 2-3min and kept stirring. It turned out very well.

• Smoky amaranth corn chowder

  • dinnermints on August 12, 2016

    A nice & summery corn soup. I liked that it didn't include any kind of cream. Next time I'd cover the pot when cooking the sweet potato, since the soup is thick and the potatoes cooked unevenly.

• Chicken and tomatillo soup with amaranth

  • dinnermints on December 02, 2018

    Great tomatillo flavor in this, and the amaranth adds a lot of body. I made 1.5 recipe and used 1 tsp of salt, and subbed Greek yogurt for sour cream. It could use some fat - maybe sauté the broiled onion in 1-2 T olive oil.

• Millet and wheatberry dal with cauliflower and yellow split peas

  • dinnermints on November 20, 2016

    Good! I used purple cauliflower, and einkorn instead of wheat berries.

• Gingery sweet potato and millet stew with edamame

  • aeader on November 25, 2018

    Loved this - nice hearty stew with lots of gingery flavor. Quick and easy to prepare. I used ~2lb sweet potatoes cut to about 3/4" dice and added an extra cup of water. Mashing some of the sweet potatoes at the end gave it a nice texture. Used frozen shelled edamame and let it cook about 5 min longer after adding them.

• Spiced pan-seared wild salmon with quinoa and orange reduction

  • dinnermints on February 15, 2015

    Delicious! We hadn't planned our Valentine's Day meal and I was afraid we'd end up eating really late, but this was quick to prepare and absolutely wonderful. My husband made the quinoa with a 2:1 ratio of water to quinoa - that's how we usually make it - but I'd try it with 1.5:1 as it is in the recipe next time for a bit more texture to the quinoa.

  • TrishaCP on October 18, 2022

    This sauce was nice with the king salmon. The quinoa was just ok for me.

• Roasted butternut squash with quinoa and sausage

  • Waderu on November 18, 2013

    Made it vegetarian. Quick and easy since I had roasted squash and fennel a few days prior. Substituted Italian seitan for sausage.

• Brown rice stuffed cabbage

  • wkhull on October 19, 2018

    Used short grain brown rice, light brown sugar, and 1 1/2 C yellow onion. Removed chopped lemons before using the sauce. Need 16; not 8 leaves in order to properly use the filling. Since I had plenty of filling left over, I put in center of pan with rolls on periphery, then topped with sauce. Kind of bland, but somewhere in here is a recipe in the making. Would recommend trying one of the noted variations instead of the mother recipe.

• Pork and rye berry stew with caraway and sauerkraut

  • kariholsberry on April 06, 2026

    Great, fun recipe. I used wheat berries instead of rye berries. The sauerkraut gave it a unique taste that was amazing!

• Amaranth "polenta"

  • dinnermints on January 07, 2019

    Delicious! I eliminated the parmesan cheese and used 1/2 tsp salt; would decrease to 1/4 tsp with the cheese.

• Mascarpone-mushroom polenta

  • Barb_N on February 02, 2017

    I made minor changes to this recipe- I used instant polenta which was not only a breeze but resulted in a lighter, better tasting grain! I will never go back to 45 minutes of stirring. I subbed some 'artisanal' ricotta from the market for the mascarpone (less fat) but it was essentially flavorless and did not add to the dish.

• Creamy lemony hominy and spinach

  • gootenbeez on February 24, 2025

    Delicious. Quickly threw this together with canned chopped spinach and canned hominy. Didn't have wine so I subbed water and Maggi seasoning.

• Rye berries with braised red cabbage, apples, and dried currants

  • wkhull on March 27, 2023

    I served this with chicken sausages and this came out great. Very simple to put together.

• Apple oat muffins

  • Frogcake on July 23, 2017

    I took the author's suggestions on the variations to use other fruits including half a cup of grated zucchini and a handful of fresh blueberries. Also threw in chopped toasted walnuts and a quarter cup of flax seeds. I replaced the sugar with maple syrup and topped the muffins with raw sugar. I forgot to soak the oats- everything turned out well. Would make these again.

  • kgmom on March 10, 2023

    I really like these. I made as written, using oil, with fresh milled flour: 1/2 hard white wheat, 1/2 soft white wheat. Nuts would be nice addition.

• Salted rye cookies

  • elysedc on December 19, 2024

    Mine spread in the oven, despite baking them straight from the fridge. Based on reviews (on epicurious, where the complete recipe is posted) I doubled the orange zest and added a bit of orange flower water extract, which made for a delicious, crispy, zesty cookie.

• Trail bars

  • ResourcefulKitchen on August 27, 2023

    Page 231

• Buttermilk-yogurt dressing with chives

  • TrishaCP on June 01, 2021

    This is such a refreshing and nice dressing, especially with the delicate lettuces that I am currently getting with my CSA. I added 1/4 tsp of garlic power just for a little extra flavor.

• Epicurious

  Vegetarians and vegans will find this book particularly friendly as a good number of Krissof's recipes are already vegetarian or vegan, making substitutions unnecessary.

  Full review