Notes about Recipes in this book

• Buttery cabbage-and-sausage pasta

  • jdejong on January 27, 2024

    This was a delicious way to use a head of cabbage! I made this with Sfoglini Quattrotini dried pasta which the sausage “nestled” into, almost like a little dumpling. I used my large Dutch Oven which was necessary to accommodate the large volume of cabbage that needs to cook down with the butter and onions. I used hot paprika from Hungary instead of red pepper flakes. I finished the pasta with a mix of toasted pine nuts, breadcrumbs, and olive oil that I keep on hand to add a crunch to salads, veg, etc. This was a hearty bowl of comfort on a stormy night.

• White miso flatbread with roasted mushrooms

  • Acarroll on December 15, 2023

    Ingredients could easily make 2 pizzas. Flavors were good, but the miso cream was a bit overpowering- and I love miso. I didn't have greens, it would have been better with them.

• Puerto Rican-style plantain casserole (Lamb pastelón)

  • jrmisener on December 23, 2023

    I used ground beef instead of lamb and really enjoyed this. It's perhaps a lot of work for a weeknight meal, but the leftovers continued to be as good as Day 1!