• eliza on June 21, 2025

  Also want to thank the member who indexed this book.

• averythingcooks on June 16, 2025

  HUGE THANKS to the member who indexed this beautiful book! I have been working through it and I can see the number of tried recipes going up...and up! as the gardens start producing like mad.

Notes about Recipes in this book

• Brown rice cowboy caviar salad

  • averythingcooks on June 17, 2025

    We really enjoyed this filling salad with farro replacing the rice (as she suggests). We used black beans, parsley to replace the cilantro and gave all the veg a quick sautee 1st. I used fresh corn this time and added some pretty hot pickled orange & yellow peppers to replace the green pepper. 1/3 of this was plenty for the 2 of us and this is an easy idea to repeat.

• Mediterranean farro salad with crunchy veggies, chickpeas and feta

  • tmjellicoe on September 08, 2025

    Overall a decent salad. Next time I’ll cut back on the quantity of farro as I prefer more veg to grain. Also, doubling the dressing may happen since the salad was a tad dry the next day.

• Thai crunch quinoa salad with the yummiest sesame-peanut dressing

  • janeths on April 24, 2026

    The dressing is so delicious!! The whole salad is amazing.

• The "Rachel Green" salad with brown rice, chickpeas and lemony vinaigrette

  • eliza on June 21, 2025

    My first recipe from this book and it was very good. I changed the recipe a bit to suit the ingredients I had. I made about 1/4 of the salad ingredients since I wanted about 2 side servings. I didn’t have cucumbers so I subbed in green veg I had from the garden including snow peas, garlic scapes and small fennel. I made the full recipe of dressing to use on other things. Due to my changes I’m not rating this recipe but will def make again when I have brown rice.

  • jayson_3bci4x on March 30, 2026

    I stayed pretty faithful to the recipe but with the options/tweaks - Tipiak brand Quinoa Gourment (Quinoa and Bulgur), Salad Sensation mix( Blueberries, Cranberries, Pistachios, Almonds, Pinenuts) and cubed light Feta. Raves from my salad club!

• Galas, greens & Gorgonzola with white balsamic vinaigrette

  • janeths on February 02, 2026

    The pecans are delicious. And the dressing works nicely with the flavours.

• Kale & quinoa power salad with broccoli, pears and Parmesan

  • Misha27 on April 30, 2026

    Replaced the pears with dried cranberries and I think it needed a bit more dressing.

• Karmic kale pasta salad with tahini-balsamic dressing

  • eliza on June 25, 2025

    I took great liberties with this recipe, however I kept the pasta and made the dressing as described, just with a little less oil. I used balsamic vinegar from The Spice Trader (La Secchia) which is imo a great balsamic. My version was very good, and I’m sure the salad as written would be delicious. The dressing was excellent (something I’ll repeat). My version had garden vegetables (snow peas, garlic scapes, lettuce etc). I look forward to making this again when my kale and cherry tomatoes start producing.

• Crunchy peanutty noodle salad with brown rice spaghetti

  • averythingcooks on July 03, 2025

    I skipped the suggested bag salad, using thinly sliced romaine & spinach and added more peppers than called for + red onion, peas, radish & pickled matchstick carrots. I felt the dressing needed more heat (easy fix) and and was a bit thin (maybe add less water to start?) but I did enjoy this with "regular" spaghetti + some 5-spice seasoned pork tenderloin added in to make it my main dish.

• Grilled vegetable pasta salad with bow-tie pasta, colorful veggies, fresh basil and feta

  • averythingcooks on June 17, 2025

    Verdict = delicious! We grilled sweet red/orange peppers + red onions & also oven rst'd some broccoli. I also added chopped sun dried tomatoes & some baby spinach along with the basil & feta she calls for. I was eyeballing amts for the 2 of us, knowing that we like more "stuff" than pasta ( ie 3 oz of pasta is LOTS for us) & made 1/2 the dressing which was more than we needed...the rest will dress a green salad. This will be made again for sure for just us & for company.

• Mexican street corn pasta salad with charred corn and smoky lime dressing

  • averythingcooks on October 29, 2025

    We thought this was very good with the addition of the ditalini to the usual suspects for this dish. Our dinner plans changed late in the day & so I stirred in a handful of chopped ham + more corn & peppers to turn this into late night dinner bowls. I sprinkled each bowl with Tajin seasoning & this is worth making again.

• Tortellini & chickpea salad with fresh veggies, herbs and Italian dressing

  • jayson_3bci4x on April 06, 2026

    A meal salad. Nice flavour change with Arugula. I will be interested how this will hold up in the fridge in day 3 or 4

• Lentil & black bean salad with chopped veggies and fresh parsley

  • eliza on August 21, 2025

    I used this as a starting point with some lentils and corn, then diverged from the recipe using cucumber, feta, dill, and basil. Finished with my balsamic vinaigrette that needed using. One of the things I really like about this book is that you can go off piste like this and end up with a delicious salad. We enjoyed, will make again.

• Tex-Mex black bean & corn salad with mangos and avocados

  • LindaMM1 on August 07, 2025

    Excellent , easy to make and transport. Will make many times

• Lentil & toasted pine nut salad with dried cranberries and apple cider vinaigrette

  • eliza on June 01, 2026

    I made the dressing only for my own home grown salad, and it was bright and fresh. It’s a very light dressing that went well with the veggies I had.

• Mediterranean lentil & chickpea salad with chopped veggies and fresh parsley

  • LindaMM1 on August 07, 2025

    Really good salad with lots of options. Made with all chickpeas and with both chickpeas and lentils. Both versions were a hit with asks for the recipe

  • Misha27 on April 30, 2026

    Excellent! Filling and delicious

• Feta bruschetta lentil salad with fresh basil and balsamic vinaigrette

  • eliza on August 14, 2025

    This salad was extremely delicious and fresh with tastes of late summer that we love. I cooked my own lentils (Flourist) and used a huge yellow tomato from my garden along with farmers market mini cucumbers. The feta was a goat feta from Crosswinds farm (Ontario); this feta is really delicious which definitely added to the overall flavour. The garlic and basil also came from my garden. For the dressing I used La Secchia balsamic, local maple syrup, and had to use lime juice for the lemon. I will be making this salad again and again.

• Caesar pleaser salad with rich, creamy dressing and sourdough croutons

  • averythingcooks on June 17, 2025

    We agreed that with anchovy paste, Lea & Perrins, Dijon + lots of my best Parmigiano Reggiano blended in, this is one of the better Caesar dressings I've made...despite missing her suggestion re: chilling it for 12 hours for the best flavour. Our actual salad was a little simpler (no bacon or croutons this time) because we served this beside a pepperoni pizza & used some extra dressing for crust dipping. This one will be made again.

• The iconic Cobb salad with chicken, bacon, eggs and avocados

  • kellyjo_xbniec on May 29, 2026

    Wonderful dressing! I only had apple cider vinegar so I use that. Delicious!!!

• Everyone's favorite creamy coleslaw with a mayo-based, tangy-sweet dressing

  • averythingcooks on July 24, 2025

    This dressing is very good with a nice "tangy-sweet" flavour as promised...but we liked it even more with a little shot of hot sauce. I used the Dijon (in place of mustard powder) and thinly sliced cabbage (in place of the bagged mix) with sliced red onion, yellow pepper + a big scoop of home canned pickled/matchstick radishes & carrots. This is a good, traditional coleslaw.

• Italian chopped salad with a bright and bold red wine vinaigrette

  • averythingcooks on July 10, 2025

    With a mix of romaine & leaf lettuce from the garden + some iceberg for its crunchy freshness, this was an easy hot weather dinner. I used both a mild salami + spicy chorizo, raided the fridge for various veg add-ins and made some herby, cheesy croutons. And of course, this kind of salad really comes down to the dressing....sweet, sharp, a little creamy & acidic, it was perfect with this salad. This time, I simply added the grated Parmigiano directly to the dressing and for the cubed hard cheese, used an aged white cheddar (she also suggests provolone which would also be good).

• Perfect picnic potato salad with a classic rich-and-creamy dressing

  • averythingcooks on August 07, 2025

    This is a pretty classic & good potato salad. In addition to the salt called for, I also added sugar & rice vinegar to the potato water (thank you Serious Eats) as I know we like the results. We also thought the dressing needed for a little more acid but that was an easy fix with some white wine vinegar.

• The best baby spinach salad with warm, bacony, maple-Dijon dressing

  • Luckyme on June 30, 2025

    This was a very good spinach salad. I didn’t care for the mandarin orange segments and would try strawberries next time.

  • lisel26 on January 30, 2026

    This didn't blow my socks off but it was tasty.

• Well-dressed wedge salad with bacon, tomatoes and creamy blue cheese dressing

  • averythingcooks on June 17, 2025

    We really liked this version of a blue cheese wedge. A 1st taste of the dressing tempted me add more cheese, but I followed through with the recipe, adding the extra cheese over the dressed wedges and with the bacon, chives (+ thinly sliced red onion & celery that we like on salads) it all worked together really well.

• The notable Niçoise salad with white wine-shallot vinaigrette

  • jayson_3bci4x on April 12, 2026

    I always use tuna steaks and cook them blue rare. Feel free to experiment with vegetables - I added green beans, jarred grilled artichokes, sweet drop peppers. Perfect for a night on the patio with a bottle or 2 of wine

• Broccoli & bacon salad with dried cranberries and sunflower seeds

  • Justagirleatingcake on January 19, 2026

    Deeeeelicious!!!

• Cool & crisp mini cucumber salad with chickpeas, feta and dill

  • Justagirleatingcake on March 31, 2026

    Absolutely delicious. I don't like dill so we use mint instead.

• Asian cucumber salad with a simple, sweet-and-tangy dressing

  • eliza on July 02, 2025

    As she describes in the headnote, this is a lightly dressed salad. I had some mini cucumbers from the farmers market and I used my own pickled ginger in lieu of fresh. I made a fraction of the amount for just a couple of side servings. We love cucumber salads so this was very nice and super easy. I do tend to like a little more attack in this type of salad so I ended up using twice the ginger and extra red pepper flakes. I would salt more heavily at the start since the amount of salt stated didn’t seem to do much. We loved the sesame seeds in this. This salad would pretty much go with anything from other salads to salmon to BBQ meats. Will definitely make again when cucumbers make their appearance in the garden.

• Skillet "roasted" savory chickpeas

  • eliza on April 16, 2026

    These were very good. Mine didn’t get too crispy, however I was storing them overnight so I didn’t mind. I found the spicing to be very good; I used less cumin (just personal taste) and increased smoked paprika. I kept the other herbs and salt true to the recipe. I served these with a carrot salad (My Paris Kitchen) and some tuna for a delicious meal. Will make again.

• Lemon & oregano marinated feta

  • eliza on July 27, 2025

    I had feta left over from another recipe, half a lemon in the fridge, and lots of herbs from the garden so I decided to try this. Made a salad the next day from garden veggies and it made a good topping. I liked the lemon in this and the hit of chilli was also good. I did marinate overnight, but to my taste, it was good from the start. When I do this again, I will increase the herbs and chilli a bit, add a bit of extra lemon, and just marinate for 30 min or so.

• Maple-balsamic vinaigrette

  • eliza on January 23, 2026

    Delicious dressing! We agreed that the tastes of this were scrumptious. I was looking for a nice dressing for a rogue chicken salad I’m preparing with fennel, and I chose this. I used everyday olive oil and black garlic/maple balsamic (François Lambert in Québec; this is a very special balsamic and it’s quite sweet so I cut back on the maple syrup). I had to replace lemon juice with lime juice and subbed in some grainy mustard. Excellent.

• Parmesan-Italian dressing

  • averythingcooks on February 03, 2026

    Very good. I like the mix of RWV & lemon juice and in place of the dried basil/dried oregano, I used a more complex "Deluxe Italian" seasoning. With honey, garlic, parmesan & Dijon, there is lots of flavour here and the oil: acid ratio matches our palates compared to so many other (too oily!) vinaigrettes.

• Maple, balsamic & rosemary [marinated chicken]

  • averythingcooks on June 17, 2025

    This recipe is from a 2 page spread of 5 different marinades suitable for oven baking or grilling chicken. I made 1/2 the marinade for 4 smallish boneless, skinless thighs that we grilled and we were really happy with the result. I'll be back to try the other 4 recipes for sure.

• Greek souvlaki [marinated chicken]

  • averythingcooks on September 02, 2025

    I used this flavourful marinade on boneless skinless thighs that we oven roasted in a pan with potatoes, adding broccoli near the end. There is a good hit of lemon here that was really nice with the puddle of plain yogurt we included on our plates.

• Herby classic [marinated steak]

  • averythingcooks on June 17, 2025

    This is a really flavourful marinade with balsamic, grainy mustard, garlic & fresh herbs. I held a bit back from marinating to drizzle over our grilled steak which was a good idea.