Notes about Recipes in this book

• Basic pizza dough

  • Christine on July 27, 2012

    This dough is really easy to make in the food processor. I substituted white whole wheat flour and the dough still turned out great. It's also easy to halve the recipe if you only want to make one pizza.

• Curried spinach and shrimp

  • anightowl on November 08, 2018

    This recipe was quite good, and easy to make. I added a few cashews and a sprinkle of shredded coconut to finish.

• Miso vinaigrette

  • hillsboroks on December 24, 2021

    This vinaigrette worked perfectly on a spinach salad with mushrooms, peapods, radishes and sweet red peppers that I wanted to have an Asian flair. I used the pickled ginger and it gave the vinaigrette just a bit of extra zing without an overpowering ginger flavor. My guests loved it.

• Sesame broccoli noodle salad

  • lkgrover on October 10, 2018

    Simple broccoli & Asian noodles recipe, with a slightly sweet sauce. I substituted somen noodles for Chinese noodles (or rice noodles).

• Smothered pork chops

  • barbarajane on August 20, 2014

    This is a quick easy way to dress just plain old pork chops up a bit. It is especially nice in late summer when the peppers are so beautiful here in Wisconsin. I like to serve it with rice.

• Corn and sweet potato chowder

  • lkgrover on July 18, 2021

    Good corn chowder, with added color from the sweet potatoes (which also makes it more filling).

• Miso-glazed sweet potatoes

  • hillsboroks on December 24, 2021

    The miso glaze was an interesting twist to the usual roasted sweet potatoes. We really enjoyed these. I followed the instructions exactly and put the sweet potatoes on large half sheet pan covered with heavy duty foil. Next time I would use 2 sheet pans to make sure that the sweet potatoes are not crowded and do a better job of roasting. Mine were too crowded and steamed rather than roasting during the listed baking time. I left them in the oven an extra half hour to get them a bit browned and crispy. I used the pickled ginger in the glaze and highly recommend it.

• Summer vegetable bread pudding

  • hillsboroks on July 24, 2016

    The aroma of this bread pudding is fabulous and it is a great way to use up odds and ends of bread and vegetables. The flavor was great when warm and will probably be lovely when cooled. The fontina cheese and herbs are what really take this dish over the top so don't skimp on them. That said I had a few issues with the recipe, some were my fault and others the authors' fault. First, I used stale bread, not dry bread, and should have probably reduced the milk by 1/2 cup. The author doesn't give weights or cup measures for the amount of vegetables and in the future I would aim for about 1 cup of each vegetable and let the tomatoes drain in advance. I ended up sauteing the vegetables for 6 minutes for each group to try to rid them of extra moisture but it still took 1 1/2 hours in the oven to bake completely. I also would have preferred ingredients to be listed in the order they are used so that the ingredients are more easily prepped as the recipe calls for them.

• Red-cooked cabbage

  • lkgrover on March 30, 2019

    Good side dish for a Chinese meal; easy preparation. The five-spice powder adds a distinctive flavor.

• Garlic- & cheese-crumbed cauliflower

  • lkgrover on April 16, 2018

    Good side dish. I used Italian-seasoned breadcrumbs and cheddar cheese (not Gruyère). Omit salt if using commercial breadcrumbs.

• Tuscan kale with white beans and garlic

  • robin_h_p on May 30, 2012

    I used canned beans instead of dried, so it was a much quicker recipe because that cuts out the soaking and cooking the beans. Very well received results, we didn't know if we liked kale. This is not bitter at all.

  • lorloff on January 28, 2017

    I also used canned beans. To try to replace some of the flavor that came from the onions, Thyme and Bay I thinly sliced onions and slowly sautéed them with olive oil, thyme and bay while I was cutting the Kale, Then I sautéed the Kale and as it was getting cooked I added th canned cannellini beans. Then sautéed it all together and added the olive oil and the garlic at the end it was very flavorful. Used a little bone stock instead of he bean stock which I did hot have

• Glazed delicata squash rings

  • lkgrover on July 30, 2022

    Excellent squash, slightly sweet from the honey and caramelization of the butter.

• Roasted butternut squash with apple cider glaze

  • lkgrover on October 09, 2022

    Delicious; squash & apple cider are a great combination and appropriate for autumn. I used sugar dumpling squash instead of butternut.