• trillnjoy_ghrjmk on March 26, 2026

  Great cookbook; lack of page numbers to the index in CookShelf is a real negative for the app and the crowdsourcing, not for the cookbook itself. This is a large book with a lot of non-recipe lifestyle pages. CookShelf at its core is about making it easy to find the recipe in the physical book which is on my shelf.

• Frogcake on November 03, 2018

  MUSTARD CRAB CAKES WITH CAPERS AIOLI- nice recipe and the aioli is so tasty and simple to make. Will keep this aioli in my back pocket for other uses. Will repeat for sure.

Notes about Recipes in this book

• Quinoa-oatmeal cereal

  • FlowerGold on October 28, 2024

    Great to have in the morning rotation. Super easy though it takes a while to cook. Lighter than traditional oatmeal. Topped with cocoa granola and was really good. Is a nice base carrier for add-ins.

• Coconut granola

  • FlowerGold on November 24, 2024

    Solid granola recipe though more savory than sweet - which I usually like but this needed a little something more. I’d didn’t use sweetened coconut and my dried fruit was not sweetened. My brown rice syrup was very thick and didn’t blend well. Next time I would make several changes. I would blend and heat the brown rice syrup with the coconut oil. Use sweetened shredded coconut or maple syrup instead of brown rice syrup. Chop the walnuts. Add a pinch of salt. Would retry.

• Pea and pesto couscous

  • FlowerGold on January 07, 2026

    Very good and easy. The couscous takes a while if doing gluten free. Added some Parmesan at serving and some chicken to make it a main. I loved the juice of a whole lemon but my husband would have preferred less so maybe start with notice from half a lemon.

• Green beans + beets

  • FlowerGold on June 02, 2026

    Healthy but on the bland side. Probably would help if I had roasted the nuts. Definitely needs sal and pepper. Maybe add cheese or lemon juice.

• Charred broccoli + rosemary aioli

  • FlowerGold on May 28, 2026

    Very good and beyond easy. Definitely an easy one to have on repeat, especially when grilling.

• Pasta with pumpkin and fresh tomatoes

  • FlowerGold on February 06, 2026

    Very good. Fresh and light. Almost a pasta salad. Added rotisserie chicken. A little too sweet. Used butternut squash. Roasted the squash so a little sweet. Used good balsamic vinegar which also has some sweetness. Would only use 1 teaspoon of honey or none. Used gluten free spaghetti. Would definitely redo.

• Roasted mustard Brussels sprouts

  • FlowerGold on December 05, 2024

    Yum! Super easy and great option for brussel sprouts. Definitely a redo.

• Celery root with arugula and horseradish cream

  • FlowerGold on December 11, 2024

    Very good and easy. Strong flavors between the arugula and horseradish. Goes well with the raw celery root. Definitely a redo.

• Kabocha squash with black lentils and honey

  • peaceoutdesign on March 21, 2026

    I really liked this, but almost lost 3 fingers trying to cut the unpeeled squash into thin wedges! I liked it with the skin on, so next time I will just cut it into slices, and it won't look as pretty.

• Goat cheese potato pizza tartlet with mushrooms and arugula

  • Kduncan on June 08, 2021

    We really enjoyed this, the puff pastry as the pizza crust was really rich but also really good. All the flavors worked well together, and it wasn't that hard to put together.

• Burrata, nectarine, and arugula salad with sesame seed candy

  • jimandtammyfaye on August 07, 2022

    Delicious salad for nectarine season. I added oven-crisped prosciutto (350 degrees for 13 minutes). Sesame seed candy was an interesting addition that would be nice in other salads. Try using peach infused vinegar in place of balsamic.

  • FlowerGold on June 04, 2025

    Very good. Does make a lot. Can easily half. Is a pretty salad. Definitely a redo. May not need all of the dressing.

• TMZ salad aka tomato, mozzarella, and zucchini salad

  • FlowerGold on August 21, 2025

    A great summer salad using all fresh and ripe ingredients. Super easy to compose. Salt the tomatoes after slicing.

• Horseradish crème fraîche

  • FlowerGold on December 11, 2024

    Super easy and very good!

• Goat cheese with fresh figs

  • DKennedy on December 15, 2020

    I used black figs and TJ's goat cheese, drizzled with honey and added a touch of dried lavender over the top. Incredible.

  • FlowerGold on August 10, 2025

    Good and super easy. Also is pretty. I did cut the figs into 1/4 segments and I liked that better.

• Lavash pizza with cauliflower

  • allie_p on December 05, 2021

    Simple, relatively wholesome, and utterly delicious. Now part of our weeknight dinner repertoire, and I’d happily eat this once a week.

• Miso-marinated black cod

  • TrishaCP on July 23, 2022

    I am a sucker for black cod with miso, and this was a good version of this dish.

• Halibut sandwiches with black olive aioli

  • FlowerGold on August 21, 2025

    Simple, straightforward and yum. Perfect for summer.

• Black olive aioli

  • FlowerGold on August 19, 2025

    Good and easy. Give time to chill and have flavors meld. Has multiple uses. Could try with other types of olives. Definitely a redo.

• Greek quinoa salad

  • FlowerGold on June 04, 2026

    My kind of salad. A quinoa tabbouleh. Use a little more quinoa. Pretty. Easy to put tog. Drizzled some olive oil on the salad before adding dressing. Good even without the dressing thought the lemon makes it nice. Definitely a redo.

• Crispy okra

  • FlowerGold on June 04, 2026

    Very good. Essentially fried oka without the batter. Remove from pan onto plate with paper towel to absorb extra oil. Use nice finishing salt.

• Chicken salad sandwiches with black olive aioli

  • FlowerGold on August 19, 2025

    Very good and easy. Give time to chill and have flavors develop. Definitely a redo.

• Chicken, ricotta, and bacon burger

  • allie_p on January 20, 2022

    These are so tender and flavorful. I'm not sure why the recipe has you put chicken breasts through the food processor vs. just buying ground chicken--I've done it both ways and don't notice a difference. To save time, I also don't bother chopping the burger ingredients, I just throw everything in the food processor.

  • jimandtammyfaye on August 07, 2022

    These weren't bad, but family tends to expect beef when I say burger. I sauteed them on the stove b/c they seemed too fragile to grill. They finished up nicely but perhaps a little too strong on lemon. Even though I started with chicken breasts, I agree with the other review that says ground chicken should work just as well.

  • caresan on March 15, 2026

    Flavor is good but way too delicate to grill. You will have to fan fry these in a skillet.

• Chicken + broccoli quesadilla

  • FlowerGold on November 05, 2025

    Very good alternative to the traditional quesadilla. Used half pepper jack and half jack cheese so it wouldn’t be as spicy. Used almond flour tortillas. Very satisfying. Would definitely redo. Makes a lot.

• Chicken + cherry tomatoes

  • TrishaCP on August 19, 2020

    This was easy to prepare and really good. The sauce had a really great depth of flavor, but the amount might be a bit skimpy for six breasts, because it is so tasty. I used boneless, skinless breasts with good success.

  • FlowerGold on December 05, 2024

    Very good. Would definitely redo. Yes the sauce is a little sparse for 6 chicken breast halves. I used 4 but they were large and took longer to cook. Simple but satisfying flavors. Definitely use salt and pepper. Served over rice.

• Red beet quinoa

  • FlowerGold on June 03, 2026

    Is a salad. I liked it. My husband wasn’t a big fan. Would use a bit less red wine vinegar.

• Bay-leaf scented yogurt cake

  • DKennedy on December 15, 2020

    At first glance, I wasn't sure this book offered anything new until I started making some of the recipes. The bay leaf lemon zest sugar used as a base of this recipe is a perfect example. Wow! The scent and fresh taste of this sugar, right out of the bowl, is incredible. After impatiently waiting for my sugar to soften, I got this into the oven. Interestingly, no salt is added. Personal tweaks: I subbed GF flour for regular, and 2 teaspoons of that was bean flour. I put in a pinch of salt. Next time, I would up this 1/2 t! It seemed to be browning too fast, so I reduced the temp to 365 starting at the 19 minute mark. I used a 9" round baking pan and lined the bottom. I inverted it too soon so it broke, but held together fairly well. As for the powdered sugar glaze, I needed way more than 1 c. of sugar. Verdict: A perfect cake to serve with a cup of tea. The herbaceous sugar makes all the difference.

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