Notes about Recipes in this book

• Risotto di zucca

  • Agavegal on April 26, 2021

    This is fantastic, the best risotto I have ever eaten.

• Crepes with swiss chard

  • eliza on September 02, 2023

    I used a combination of blanched kale and chard for the filling. Next time I would go with just chard (as per the recipe) as I found the kale a bit too fibrous. User error in this case. Otherwise this was a good vegetarian dish; will repeat when I have chard from the garden.

• Red pepper pesto

  • eliza on January 27, 2016

    If you like the strong flavours of olives, sundried tomato and roasted red pepper, this is a great pesto. Pretty easy to make if you use jarred peppers. Went well with seedy homemade crackers.

• Summer tomato sauce

  • FredHassan on September 12, 2010

    This is my basic tomato sauce recipe. Made it today (9/12/10), pureed, and basically ate it like soup.

• Fresh tomato risotto

  • anniecc on September 04, 2024

    Really delicious, a great use of homegrown tomatoes. In fact I probably wouldn’t make it without sweet and delicious summer tomatoes.

• Pumpkin, potato, and leek soup

  • anniecc on October 13, 2023

    This was ok, but very mild in flavour. I think I prefer pumpkin soup made with just pumpkins, rather than this mix with potatoes. Recipe made a really large quantity.

• Cavatappi with potatoes and herbs

  • Avonelle on August 28, 2025

    This was one of the first recipes I cooked myself when I moved out of my parents' house and set up my own kitchen. It's simple, delicious, and approachable.

• Butternut squash and pear soup

  • janecook on July 10, 2021

    Christmas - wonderful soup, easy, make ahead

• Wild mushroom and charred tomato soup

  • eliza on February 04, 2016

    Another great soup from Anna Thomas. As usual, it's a labour intensive recipe, this one has you caramelizing onions for an hour, peeling tomatoes then roasting them, soaking mushrooms, and sautéing veggies seperately! I split the work up and eliminated steps in order to make this; it was a really good soup. As usual mine is not vegetarian since I used light homemade chicken stock.

• Buckwheat crepes with onions, apples, and cheese

  • eliza on February 14, 2016

    A very nice combination of sweet caramelized onions, green apple, and cheddar cheese. I used the buckwheat crepes from David Lebovitz's book, and omitted the calvados since I had none. Would be nice as a vegetarian brunch dish.

• Winter vegetable stew

  • eliza on October 23, 2016

    I really love this vegetable stew. It's another great way to use garden veggies late in the season. I use a light chicken stock and I usually substitute some green beans for some of the kale. The amounts given can be adjusted according to what you have; I often add a few more tomatoes. The white wine adds a lot to this recipe and I always include it. Don’t freeze as texture of potatoes will suffer. Despite the “winter” in the title, I usually make this in late summer to early fall when potatoes, tomatoes, beans, kale etc are in season.

• Roasted autumn vegetables

  • eliza on February 05, 2019

    Page 149. Very good. I used thyme and parsley from the garden for the herbs. Cooked 400 F for 30 minutes convection which turned out to be long enough.

• Tomatillo and squash soup

  • eliza on January 26, 2016

    I liked this soup a lot. Made as written except I used a light chicken stock for the liquid. A good use for squash and tomatillos from the garden. It's important to use a full flavoured squash in this recipe; sometimes grocery store squash are just too watery. I’ve also made an excellent variation using kabocha squash roasted with ginger and soy sauce (Diana Henry recipe)…omitted tomatoes, cilantro, and used chicken stock.

• Couscous with Moroccan spices

  • eliza on January 26, 2016

    One of my favourite vegetarian lunches; very easy to make too. I add a bit of hot sauce and cooked chickpeas to it, and sometimes add sautéed onion and greens to it too. Usually use light chicken stock if guests are non vegetarian...gives a better depth of flavour I think. Fine with veg stock too though.

• Corn crepes with goat cheese stuffing in mole poblano

  • eliza on February 05, 2019

    I just made the crepes and they worked well.

• Stewed garbanzo beans and potatoes in Indian spices

  • eliza on February 05, 2019

    Very easy to make although a little time consuming, with a nice combination of spices. I usually serve the stew over couscous and top with sautéed onions and chard. I use Yukon gold potatoes or homegrown garden types instead of russet. A nice vegetarian meal.

• Broccoli soup

  • eliza on January 02, 2014

    Really excellent soup. Can be streamlined and freezes really well.

• Everyday black beans

  • eliza on September 01, 2023

    A good basic and easy recipe for black beans. I use whatever veg I have from the garden and in late summer that tends to be onions and tomatoes with some chilies. Use as a taco filling as suggested.

• Apple and pear crumble

  • skvalentine on February 22, 2022

    This was delicious! I needed to use up a bunch of bruised apples and pears and this came out beautifully. I used golden raisins, and skipped the whole ice-water step in making the crumble. Will be making this again!

• Guillermina's lentil soup

  • Nancith on January 10, 2019

    A tasty, satisfying lentil soup chock full of veggies, excellent for a cold winter's evening. The lemon flavor brightens up the earthiness of the lentils; I roughly halved the recipe but still used the juice of a whole lemon. Made a few changes: had no green onions or tomatoes, & subbed onions for leeks & spinach for chard (as suggested). Also just used ground cumin rather than doing the toasting & grinding of seeds (attribute that to laziness).

• Jalapeno and cheese cornbread

  • FredHassan on September 12, 2010

    I make this in my cast iron skillet. It's very flavorful

  • anniecc on October 24, 2024

    I’m not American and this was my first time making cornbread. I liked the flavours although the texture was a bit ‘cakier’ than I expected, not sure if that was because I used very fine cornmeal. I also used spring onions/scallions instead of regular onions, which worked well. Next time I would reduce the baking time by 5-10 minutes as it came out a bit dark at the edges.

• Greens and garlic soup

  • Emily Hope on December 03, 2010

    This is a good soup for a cold night. Warming and flavorful. I usually streamline and just saute the onions in the same pot that I'll be cooking the potatoes in, and add the potatoes and stock when the onions are cooked.

  • skvalentine on November 22, 2022

    Very comforting soup. I've been making this one for over 20 years!

• Cream of carrot soup

  • eliza on October 27, 2019

    This soup was fantastic! I had a great harvest of carrots this year so I decided to make this, and it was so good and so simple to make. I made the following slight changes to the recipe; I used slightly more leek and a bit less onion than stated, and used my own light chicken stock in place of the veg broth and most of the water. After puréeing the soup, I added about half the milk and cream as it didn't seem to need that much. Could probably omit most or all of the dairy for a vegan soup if desired. Good sweet carrots are obviously a must for this. Will definitely repeat.

• Chard and parsley frittata

  • lisa_bax4pj on April 12, 2026

    Page 336

• Spinach, green garlic, and mushroom pie

  • nicole_kq0sjy on April 18, 2026

    Swapped mushrooms for zucchini to appease a mushroom hating 11 yr old. Recipe was a hit and I will make again with mushrooms.

• Ginger-sesame dressing

  • MMarlean on August 18, 2011

    8-18-11 simplified recipe... skipped the two juices. Left out scallions. Added bit of fish sauce. Used light olive oil instead of sesame oil. It was very good!

• Biscotti

  • eliza on October 27, 2025

    This recipe is actually called Almond biscotti. Easy to make, and we liked the flavour. They were very dry and crisp, perfect for dipping. I do prefer the Smitten Kitchen gingerbread biscotti, so that is my preferred recipe.