Notes about Recipes in this book

• Chopped salad with labneh

  • Lepa on September 22, 2024

    This is great! Next time I would make half as this was too much for my family of four (we also had another dish with it).

  • Emily Hope on January 08, 2025

    This was delicious -- loved the creaminess of the labneh against the crunchy salad. Served with the vegetarian harira recipe, a nice combo. Would repeat.

  • eclairea on June 17, 2025

    Easy, simple, fresh. If just a couple of people, cut salad in half.

  • vinochic on August 01, 2025

    Delicious! Made with fresh farmers market vegis - will make this all summer.

  • ljl1989 on February 07, 2026

    Really delicious. The contrast between the crunchy acidity of the veggies and the creaminess of the labneh was really delightful. Would definitely make again.

• Method: labneh

  • lholtzman on September 03, 2025

    Great labneh recipe with the perfect amount of salt. I used Morton’s kosher salt. I left the labneh in the cheesecloth for a whole day so it came out pretty firm. I froze the whey in tbsp portions for another time.

• Kale salad with pomegranates

  • jaelsne on December 11, 2024

    Surprisingly delicious. I could eat the whole bowl! Perfect combination of sweet fruit, tart vinegar and crunchy pistachios. I’m not a kale fan, but chopping it finely brought it to a whole new level. Easy recipe, allow plenty of time to get the seeds out of the pomegranates.

  • Emily Hope on January 08, 2025

    Loved this salad recipe -- fresh and crunchy, good balance of sweet and tart. It also holds up well for several days (with the exception of the mandarin segments). I did make one significant change (the first time by necessity and the second time because we liked it) -- I use fairly finely chopped red cabbage in place of about half of the kale. Because of this, it benefitted from some sitting time. Have already made it twice, once for company who also liked it.

• Carrot & raisin salad with red cabbage

  • Emily Hope on January 08, 2025

    Have made this salad a couple of times, once for Thanksgiving and once for company, and it was a hit both times. Love that the additions of the cabbage, Dijon, and herbs mean it's not too sweet like some carrot raisin salads. We're not the biggest dill fans, so I swapped it for parsley, which worked well. So far, every salad we've tried from this book has been great!

  • lholtzman on October 21, 2025

    This is my favorite carrot salad recipe so far. It’s very flavorful and I think the Dijon mustard and cilantro are key to that.

• Green vegetable salad with roasted tomato-amba dressing

  • I2uthanne on October 23, 2025

    This recipe is so good! I had a bunch of CSA vegetables to use up and this recipe was perfect.

• Green cabbage with caraway, honey & chickpeas

  • Lepa on October 01, 2024

    I liked this salad, which was a quick and healthy lunch. Unlike most salads, it keeps well and may even be better on the second day after the cabbage pickles a bit. My husband was not a fan so I'll make less next time. The recipe makes a HUGE amount!

  • korkyporky on January 15, 2025

    Easy and tasty! Added chicken for a light lunch.

• Matzo ball soup

  • Bessp on June 10, 2025

    I enjoyed this matzo ball soup. It was reminiscent of Passover with light, tender balls and a delicate consomme. It's time-intensive if you make your own broth, but would probably be just as good with a nice store-bought broth.

• Pumpkin puree with dashi & hawaij

  • lholtzman on December 31, 2025

    This soup had a deliciously smoky flavor, but I found the cardamom from the Hawaij overpowering. I can’t decide if I like this soup or not. I would try with a different Hawaij recipe.

• Dashi

  • lholtzman on December 31, 2025

    This method for making dashi is quite good. The bonito flavor is strong and I didn’t use a full two cups. I googled how long dashi keeps and AI says 3-5 days in the fridge to a month in the freezer.

• Mushroom freekah soup

  • dosojosazules on February 18, 2026

    This turned out well. If you have whole freekah you will need to cook for around 30-35 minutes at a simmer.

• Harissa-pomegranate molasses glaze [for chicken wings]

  • eclairea on July 13, 2025

    Not bad! Needed a bit more salt for the wings, recommend sprinkling some flaky sea salt after tossing wings with sauce.

• Sumac lemonade

  • eclairea on June 22, 2025

    Delish and refreshing! Use the syrup leftover from the candied lemons for tea cakes from Tanya Holland’s California Soul