• SULibraries on October 17, 2025

  641.5636 E54v CJ ( 2 copies pb)

Notes about Recipes in this book

• Carrot coffeecake with poppy-seed streusel

  • helskitchenvt on August 05, 2016

    I think this recipe tastes very healthy (not in a good way), but everyone I've served it to (and it's been a lot of people) thinks it's about the best thing ever to arrive at a breakfast table. So, I'm overruled. You do definitely need a food processor to make it.

• Hot artichoke and cheese dip

  • Emily Hope on November 06, 2012

    Unsurprisingly delicious (what's not to like about artichokes mixed with cheese and mayonnaise?), this comes together very quickly in a food processor, takes about half an hour or so in the oven, and is a hit at every party I've made it for (many). Can be doubled for a big group and put in a bigger baking dish, though that strains the capacity of my large food processor. I've tried it with Neufchatel and low-fat mayonaise before (as she suggests in the headnote) and seem to recall that it was good that way as well. The only problem I've run into is that a couple of times the onions have been a bit too assertive; may want to slightly reduce the amount if your onions are very strongly flavored. [November 2012, served at housewarming with many other dips plus chili and black bean pumpkin soup.]

• Beet and cucumber gazpacho

  • Laura on April 23, 2011

    Pg. 88. This soup has a nice flavor and it's attractive. Be sure to grind the spices after toasting and before adding to the mixture -- they do not break up in the food processor.

• Chilled mango soup

  • puffinpower on July 02, 2012

    Here in Portland, OR, we have to wait a long time every year for the type of weather that is cold enough to want a chilled soup, but when that day finally arrives, this is my go-to - so yummy!

• Carrot, ginger, and beet soup

  • whitewoods on March 09, 2026

    I always thought that I like beets, but I guess I've mostly eaten pickled beets. This was okay, but very earthy, even though the amount of beets I used was shy of 1 pound. I think I'll just stick to including beets in salads. The dollop of sour cream does help though.

• Carrot-fennel soup

  • fbcd on August 30, 2022

    This soup just did not work for me although I love fennel and am ok with carrots. The flavour profile of these vegetables when combined is odd, especially with the sweet sour note of balsamic vinegar. Will not make again.

• Caribbean sweet-potato salad

  • Nancith on August 20, 2016

    A really nice twist on potato salad--cucumbers & peanuts added crunch & flavor, while the cilantro-lime dressing jazzed it up with a piquant tartness. Didn't use corn, since we were already having corn-on-the-cob. I imagine it would be a good addition.

• Green slaw

  • rionafaith on October 28, 2017

    p. 144 -- Used this as a jumping off point but made several tweaks. I used one small red onion, halved and sliced as thinly as possible. I didn't use basil and parsley, instead I added a whole bunch of cilantro, finely chopped. (We were serving this with tacos and I thought the flavors would go better.) I also added the juice of half an orange, since I had it in the fridge and I thought it would help temper the lime juice that seemed a tad strong to me. It went very well with our pork tacos! I'd like to try making it as written sometime in the future.

• Jicama slaw

  • thorson on March 08, 2026

    Great. Well balanced flavors and textures. Did omit the peanuts, however.

• Lemongrass-peanut vinaigrette

  • jennicrain on July 10, 2022

    p. 156

• Smokin' beans

  • thorson on March 08, 2026

    Good enough bean recipe. Nice amount of smoke with the single dried chipotle I used.

• Indian spiced rice

  • Wlow on April 03, 2014

    4/3/14 Have struggled to get rice to cook fully, with and without lentils. In past tried brown basmati rice (cooked longer) but even white basmati still not quite done, perhaps slowed down by cold defrosted peas? Red lentils did not cook fully, don't see how brown lentils would cook in same time as white rice as suggested. Pleasing, delicate flavors (used less nutmeg).

  • Wlow on October 01, 2021

    9/2021 tried again using white jasmine rice and no lentils. Pleasant dish but not exciting, nice for any meal with some dal and yogurt. Had to add additional 1/4 C water to cook fully.

• Fennel risotto

  • Nancith on November 12, 2018

    This was quite a lovely risotto. The idea of the sauce is appealing, but mine was rather wimpy since I had to use half and half instead of heavy cream, & out of season tomatoes. The risotto worked nicely with the dry vermouth (had no sweet white wine), but would definitely like to try it again with all the recommended ingredients.

• Asparagus and mushroom stew over quinoa

  • puffinpower on July 02, 2012

    Mostly I love every recipe I've tried from my well-worn, very dog-eared copy of this book, but I find this dish very "meh." The sauce just seems very thin and bland to me.

• Barley, kale, and kidney bean stew

  • Hawley on November 11, 2015

    This made a a lot. It also took longer to cook than the recipe stated. However, we thought that it was tasty and would make it again.

• Soba with toasted sesame seed sauce

  • Wlow on May 17, 2018

    4/05 Very good with balsamic vinegar and asparagus

• Pasta with arugula pesto

  • jennicrain on July 10, 2022

    p. 285

  • rionafaith on July 27, 2025

    Used pine nuts instead of walnuts. I thought this was just okay, but I guess I prefer regular basil pesto. It was a good way to use up some leftover arugula and cilantro though.

• Penne with red pepper sauce and broccoli

  • Hawley on October 21, 2015

    This was tasty and pretty easy to make. We would eat it again as is. But would also just make the sauce and serve it on something else.

• Spaghetti with spaghetti squash

  • Nancith on October 14, 2016

    Lots of flavors happenin' in this dish. Really like the contrasts in textures & flavors. My big difficulty was that the toasted breadcrumbs got soggy. Next time I'll add them at the very end or sprinkle on top when serving. After all the chopping, it goes together reasonably easily. Probably would be easier to cook the spaghetti squash ahead of time, get it out of the shell so it's ready to go before starting the rest of the recipe & saute briefly before mixing in w/ the rest. That might also help the breadcrumbs stay crispier.

  • Hawley on February 23, 2023

    This is a family favorite when spaghetti squash and fresh parsley are available at the farmers market. It is always a treat when we make it.

• Chickpea-flour dumplings in spinach-tomato sauce

  • thorson on March 02, 2026

    There's not a lot of recipes we make multiple times, but this is one of them. We found this recipe in 1999 and have made it several times over the years since; including requests for birthday meals. The chickpea flour dumplings and the chunky, flavorful sauce pair well. Also, the dumplings play the role of protein since they're made with beans.

• Spinach patties with cumin-orange raita

  • fbcd on May 14, 2022

    2020-03-08 Half recipe yielded 4 huge patties that also fell apart really easily. With only salt and pepper, they were very bland. Not worth making again.

• Hearty Korean pancakes

  • Hawley on October 28, 2014

    Husband was pleasantly surprised by this unassuming dish. He declared it a keeper. I found the pancakes a bit bland on their own, but the dipping sauce and serving with a spicy saucy vegetable helped. Would make again.

• Curried carrot-walnut burgers

  • fbcd on May 14, 2022

    2019-10-12 Good. Does fall apart when eating but tasty.

• Falafel burgers

  • Wlow on May 01, 2019

    5/00 Wonderful; 3/02 Not very digestible—don’t give up!; 11/07 Canned chickpeas work well – if very soft, cooked from dried, creates mashed potato texture, pleasant but not firm enough

• Enchiladas in pumpkin-seed chile sauce

  • thorson on March 08, 2026

    Not a lot of active time in this recipe but 20 minutes braising the cabbage and 25 minutes baking plus prep puts this over an hour, especially if you find, like I did, that your cabbage might like to go a bit longer. I used the immersion blender to make the sauce and the seeds landed a little chunky for my taste; I would consider food processor or blender next time. Do note that the ingredients are slightly out of order versus the instructions since she starts then holds on the sauce making.

• Sweet potato-tortilla pie

  • Nancith on December 29, 2017

    I like this dish--an interesting combination of flavors, & rather easy to put together. Unfortunately no cilantro was at hand which would have added a nice piquancy (altho my hubby didn't mind the lack at all). Went well with a green salad for supper.

• Chile and zucchini quesadillas

  • puffinpower on July 02, 2012

    I've been making this for years and keep coming back to it. These make for a super-easy weeknight supper that helps use up all of the inevitable excess of zucchini from the garden!

• Real tamale pie

  • thorson on March 08, 2026

    To be fair, I veganized this recipe by using olive oil instead of butter in the masa and using vegan cheese so I'm not marking the recipe down for the fact that the tamale dough didn't work out. I am marking it down because it has a generally boring flavor profile. Consider adjusting by adding more garlic, chili powder, and/or additional spices before committing to the oven. I also found that the pepper strips weren't convenient to eat since they needed some cutting, at least with the side of a fork, even though they were pre-roasted. I would consider chopping them before layering on.

• Curried lentil stew

  • Lindalib on April 16, 2013

    This was good, farily quick to prepare involving mostly chopping and simmering. I substituted dry vermouth for the sherry and it didn't seem to make too much difference. I would definetly make this again.

• Butter bananas with toasted cashews

  • Wlow on May 05, 2019

    Amazing (NK). Used orange juice and brown sugar.