Notes about Recipes in this book

• Crispy Parmesan roasted chickpeas

  • Zosia on November 27, 2019

    The chickpeas relied on the delicious crisp Parmesan coating for their texture and seemed to stay crisp longer than with other recipes/methods I've tried. The flavour was good as is but would be easy to jazz up with spices

• Spiced sweet potato crisps

  • Zosia on December 01, 2019

    This worked better at 425F in my oven; the edges were crisp and centres were still a little soft when I took them out, but firmed up as they cooled. They did soften again eventually but we had eaten most of them by that time. At 375F (the temperature you're instructed to use), they took much longer to crisp and the centres were strangely tough and chewy. My slices were 1/8" thick.

• Buffalo cauliflower

  • Mollyh on January 04, 2020

    This doesn’t taste anything like buffalo when made with the harissa, but I appreciate the low-sodium effort. I made half tossed in buffalo sauce (Frank’s & butter) and they were EXCELLENT. Did not miss the chicken. My husband, a proud Buffalo native, agreed. Ate the whole bowl. The batter (before the spicy sauce) is great.

  • airwair75 on July 09, 2025

    Agree that this doesn't taste like buffalo with harissa, but it scratches the itch and you don't feel crappy after. The batter did not stick well to my cauliflower. My husband liked the batter, but I didn't prefer it to plain roasted cauliflower.

• Watermelon, feta, and arugula salad with balsamic glaze

  • julesamomof2 on June 06, 2024

    I've made this salad many times, it's so simple and refreshing. I like that you simply drizzle olive oil along with both balsamic vinegar and balsamic glaze over the salad for an easy dressing.

• Red lentil and bean chili

  • crandall57 on February 22, 2025

    This chili was good, but not outstanding. If I were to make it again, I would add more spices.

• Vegetable-loaded turkey chili

  • LindaMM1 on February 01, 2021

    Excellent chili . Have made this several times and was generous with spices and vegetables. On regular rotation

  • hashi on October 02, 2022

    This is the best chili. Follow the recipe or mix it up. I like to add sweet potatoes and fire-roasted tomatoes. One time I subbed pintos - whatever is on-hand.

• Spinach, mushroom, and feta cutlets

  • julesamomof2 on November 18, 2021

    Very good - if made the size specified, they hold together well in the skillet, which is often not the case with veggie burgers. Served with lemon sauce instead of the suggested mango chutney.

• White bean and kale quesadillas with roasted tomatillo salsa

  • Zosia on May 20, 2021

    These were great even with storebought salsa. I used the shallot in the kale so all of the filling elements were well flavoured.

  • julesamomof2 on February 03, 2024

    These were quesadillas with Italian flavors so quite different from what we were expecting but still good. A little fussy with the steps and the number of dishes dirtied but they turned out nicely crisp. I used store bought salsa and it was fine for dipping.

• Chicken and vegetable burgers with the works

  • Zosia on August 30, 2019

    These had really good flavour. I did find that the mixture was very wet, too wet to shape; the addition of 2 tbsp dry breadcrumbs fixed that.

  • mpo on December 28, 2024

    This was good-standard for ground chicken burger. I didn’t want to use ketchup so I used 1 t of soy sauce for Worcestershire and added some avocado, to change the flavor profile a little. I refrigerated for about 30 minutes and that did help keep everything together when cooking.

• Cauliflower, spinach, and chickpea patties

  • Zosia on August 30, 2019

    I doubled the seasoning (except salt, which was added to taste) to keep these from being too bland. The flavour was fine but really benefitted from an acidic condiment - even lemon juice did wonders. I liked the texture very much; it wasn't so chunky that the patties didn't hold together, but it wasn't homogeneous either.

  • hdecker on January 10, 2020

    These patties were very light with a nice crunchy exterior. I used Eggbeaters in place of the whole eggs and let the patties firm up in the refrigerator prior to cooking. I felt that the cumin over powered the other flavors and will reduce the amount by half in future batches. I will also include some Sumac for a lemony addition. Sadly I did not make a sauce, which I think would have made the dish special. Tahini lemon or a yogurt sauce would be my choice.

• Sheet-pan tacos with crispy Brussels sprouts

  • crandall57 on January 21, 2025

    We really enjoyed these tacos. It took a little time to put together, but it was worth the time. I would make the onions early in the process, so they have time to pickle before putting the tacos together. The flavors were great. I’ll make this again.

• Linguine with spinach and golden garlic bread crumbs

  • Zosia on April 28, 2020

    Good and very quick to put togther. I used half the garlic, doubled the spinach and substituted fresh whole wheat breadcrumbs for panko.

• Krispy kale and potato hash with fried eggs

  • Zosia on August 15, 2022

    Though the potatoes weren't as golden as I would have liked, the texture and flavour of this dish was excellent. Delish! (and without the grease of usual hash)

• Shrimp scampi with zucchini noodles

  • Sabowitz on January 05, 2020

    Absolutely delicious. Used a small habanero pepper. Be sure to slice it very thin. I recommend mincing it so that it distributes evenly.

• Asian parchment parcels with salmon

  • Zosia on August 30, 2019

    The salmon was nicely cooked and I did appreciate that with the noodles, each parcel was a complete meal, and one that can be adjusted according to personal preferences. I did find that this cooking method seemed to bring out the bitterness in the green vegetables (broccoli, bok choy) which wasn't to everyone's taste.

• Chicken piccata with broccoli "rice"

  • julesamomof2 on October 09, 2024

    This is a fairly standard chicken piccata recipe - the addition of broccoli 'rice' makes it different. I couldn't find frozen broccoli rice at the grocery story so I ended up making my own with a food processor which was a real pain. 4 tablespoons of butter (almost 1/2 stick) between the two components made it deliciously buttery but a bit much for a weeknight.

• Tandoori chicken and vegetable sheet pan supper

  • Zosia on October 27, 2020

    I made the tandoori chicken only and used boneless thighs so my cook time was quite different. They were very flavourful and delicious. I'll definitely make this again.

• Skillet-roasted spatchcocked chicken with harvest vegetables

  • Zosia on March 23, 2020

    I didn't have a skillet large enough for all of the ingredients so I didn't brown the chicken first, just put it in the oven to roast for 15 minutes before adding the vegetables to the sheet pan. Before I did that, I made a paste of some of the rosemary and garlic and rubbed it on the chicken, under the skin as well as on top. The timing worked out quite well as everything was done at the same time. This medley of vegetables was particularly good, especially flavoured with rosemary, garlic and the juices of the roasting chicken.

  • julesamomof2 on November 15, 2021

    I didn't have a skillet large enough for all of the ingredients either, but i did brown the chicken first and then moved everything to a sheet pan for roasting. While I liked the combination of vegetables, the chicken juices made them soft and kind of greasy rather than crisp. The chicken itself was good even though I didn't salt it for the full 6 hours. Probably not a repeat for us.

• Sheet pan Turkish-spiced chicken

  • Zosia on January 11, 2020

    Really delicious...spicy and flavourful but not very hot. The marinade gets poured over everything on the sheet pan but I didn't want to add that much oil so I reduced the oil to 2 tbsp. My marinade was more of a paste but it was still easy to coat the food with. The final broiling step wasn't necessary to crisp the chicken skin but it did give it a burnished finish. The salad topping was just the thing to cut through the richness.

• Kale pesto-glazed chicken breasts

  • julesamomof2 on June 06, 2024

    This was a miss for me. The recipe is a riff on Ina's lemon chicken with a pesto glaze on top, although they do not credit Ina for their recipe. However with the sauce, along with the addition of the pesto we have 3/4 cup of olive oil for a simple chicken recipe and the result was way, way too oily for my taste. Plus I went through 1/2 a bottle of fairly expensive olive oil. Ina's recipe is much better, the pesto just makes it greasy.

• Roasted delicata squash rings with crispy sage

  • cjc67 on September 22, 2019

    Temperature too high, try at 400F for 30 to 45 min

• Charred broccolini with smoked paprika and pepitas

  • crandall57 on November 21, 2025

    This was a great way to prepare broccolini. I put the olive oil and paprika in the microwave for 30 seconds, instead of heating it on the stovetop. Also, since I didn’t have ricotta salata cheese on hand, it used sheep’s milk ricotta.