Notes about Recipes in this book

• Risotto di zucca

  • Agavegal on April 26, 2021

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

• 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.

• 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 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.

• 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…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 gardens 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.

• 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

• 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.

• 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!