Notes about Recipes in this book

• Slow-cooked tomato toasts with whipped ricotta, saffron, and honey

  • megbgraham on March 19, 2025

    Good. Made it for company. The saffron was pretty prominent though, not sure I would make it again.

• Blistered shishito peppers with miso-tahini dressing and garlic furikake

  • chickchickyboom on July 20, 2025

    Really great results. Making the furikake took time and wasn't shelf stable, so I would consider buying a premade version or using a shelf stable fried garlic in the future.

• Maple-miso roasted acorn squash with pumpkin seed dressing

  • Tinala523 on January 15, 2026

    There is a lot going on here. First, you make a dressing, then a mixture for the squash cavity, then fry the sage leaves. It is what I would call a very "cheffy" recipe. That being said, it was very flavorful and we both enjoyed it. I would serve it with a simply grilled protein so the flavors don't fight. I would also skip the sage leaf garnish, as it isn't needed.