Notes about Recipes in this book

• Smoky tomato/white bean soup

  • gamulholland on October 05, 2024

    This was easy but a bit bland. I felt like it needed some more herbs/spices in there. But it was a nice dinner with the toasted crusty bread and Parmesan on top. 3.5 stars— Jenny has at least two other similar soups that have more zing. :)

• Vegetarian avgolemono

  • Feelingsamtastic on March 02, 2025

    Such a creamy texture, and super simple to make! Does not make a lot, so suggest serving it with a salad

• Spicy feta chickpea wedges with arugula pesto

  • macfadden3 on March 27, 2025

    Quite tasty, though I found rubbing raw spices on food after it's cooked a bit eccentric.

• Buckwheat crepes with goat cheese, asparagus & mushrooms

  • macfadden3 on March 27, 2025

    Disappointed to discover that roasting asparagus at 425F for 25 minutes is a terrible idea and results in unappetizing green mush. Otherwise would have been a very tasty recipe. I liked the crepes, but you may need to use more batter to make it possible to flip them without destroying them. 1/3 cup was not enough for a 10 inch skillet.

• Sheet pan cauliflower & chickpeas with creamy chile-lime sauce

  • macfadden3 on March 27, 2025

    This was pretty good but next time I would use way less oil. Half a cup of oil for a sheet pan of vegetables was way too much for my taste.

  • Rachel_ on March 14, 2026

    Way more oil than needed. But very tasty sauce!

• Sheet pan gnocchi with butternut squash

  • EmilyR on September 13, 2024

    Spiced up Thanksgiving without the meat… I think it’s the heartiness mixed with thyme. Nice flavors.

  • macfadden3 on March 27, 2025

    Found this a bit bland, but at least it was very quick to put together and didn't make a mess. It could have used a sauce.

• Butternut squash galette with feta & chiles

  • shep0012 on November 02, 2024

    This was good but took much longer than 30 minutes. Prep time was 15-ish and cook time was closer to 40. I used the TraderJoe’s frozen pie crust, which might be a bit too sweet for this recipe.

• Green curry soup

  • gamulholland on September 14, 2024

    I made the soup base (aromatics, ginger, up to including the Thai paste and broth and cooking the firmer veggies) one day and added the remaining steps the next day, so neither day felt like too much work. People went back for seconds, and my meat-eaters threw in a few leftover meatballs from pasta the night before. Very tasty. :)

  • skvalentine on March 04, 2025

    Even the kids ate this, which is a win. I might have added too many noodles, or the wrong kind, because they soaked up all of the broth. Next time I would increase the broth-to-fillings ratio.

• Creamy dill-quinoa salad with sweet green things & tofu

  • hbakke on April 28, 2026

    This seemed like an oddball recipe with the combination of flavors, but we really enjoyed this recipe. I would make this again.

• Crispy honey-harissa glazed chickpea bowls with yogurt & mint

  • Lepa on November 30, 2024

    This was okay but I didn't love it.. probably not a repeat.

  • macfadden3 on April 11, 2025

    Pretty tasty but not very filling. I used less oil to avoid having to drain it off after roasting. Would decrease the sugar a bit next time, was a touch too sweet for my taste. Doesn't keep well as the chickpeas lose their crispness in the fridge.

• Summery Sicilian eggplant Parm

  • EmilyR on September 04, 2024

    Comes together quickly and is full of flavor.

  • Amitch38 on June 30, 2025

    Available online: https://www.oprahdaily.com/life/food/a61689764/summery-sicilian-eggplant-parm-jenny-rosenstrach/

• Pasta with broccoli pesto

  • macfadden3 on March 27, 2025

    Pesto suggests intense flavors to me but this was quite bland. I would not make it again.

  • ldyndiuk on July 20, 2025

    Bland and gloppy. I probably should have kept adding more liquid, but it certainly wouldn’t have improved the flavor. It would have been helpful to include a weight for the broccoli, because 5 cups of roughly chopped broccoli can vary a lot.

• Shells with artichoke sauce & crispy capers

  • EmilyR on September 16, 2024

    A sum of thr parts type of dish. Not sure I will be repeating this, but it was good especially after adding some cheddar-parm and maldon.

  • ldyndiuk on May 28, 2025

    Not bad, although I think I liked it more leftover than when I had it the first day. The crispy capers really make the dish. But I don’t think a recipe qualifies as “simple” when two of the ingredients are recipes in themselves. Still, it wasn’t a lot of work, and I think it would be good if you want pasta with a creamy sauce that’s actually made not with cream but with a vegetable. I made a mistake and used the whole batch of artichoke sauce instead of just a cup, but it was fine (and what would I have done with the rest of the sauce anyhow?)

• Chilled cabbage-loaded noodles

  • AmomentOfMusic on August 03, 2025

    Opted to use bagged coleslaw in the spirit of making the recipe as quick as possible, supplemented with some thinly sliced cucumber and edamame. While I liked the general idea of this recipe, ultimately, the recipe fell a bit flat for us overall. Will likely try again but adding some additional soy sauce and extra toppings, such as roasted peanuts

• Baked pinto bean empanadas

  • EmilyR on September 13, 2024

    These are super simple and flavorful. We often buy empanadas at a nearby restaurant and now that I have discovered these wrappers it might change things.

• Jam-jar pickled chiles

  • shep0012 on November 02, 2024

    As written, the peppers came out kind of bland. I think the pickling liquid would benefit from salt (the recipe doesn’t call for any) and more vinegar or less water.

• Jammy tomatoes

  • jill_ztjj6z on March 07, 2026

    Fist thing I’ve made from this book, and they turned out phenomenal! So easy, and so delicious!

• Crispy capers

  • EmilyR on September 16, 2024

    simple pops of briny flavor.

  • ldyndiuk on May 28, 2025

    Really quite good!

• Herby artichoke sauce

  • EmilyR on September 16, 2024

    Not special on its own and makes a fair amount more than 1c needed for the pasta. I will likely put it on some bread slathered with cheddar parm to amp up the flavor and my cholesterol.

  • SQKnSEA on February 26, 2025

    Used dill as the herb, extra sauce was used on a toasted english muffin and then topped with a fried egg.

  • ldyndiuk on May 28, 2025

    Easy enough to make. I planned to use mostly basil, but my basil was too sad so I used some dill that was hanging around, and it was pretty good. Not sure why this was a separate recipe from the pasta recipe as I can’t really imagine using it for anything else.