Notes about Recipes in this book

• Piqillo peppers with goat cheese

  • ecasey830 on August 30, 2020

    The flavors are good but I found it hard to roll and slice (even after refrigerating overnight as the recipe suggests)

• Chipotle black bean soup

  • oboistaalli on December 29, 2025

    This recipe was a disappointment. It's very spicy (which is fine), but also very soupy and not at all a thick texture like the black bean soups I've made in the past. The amount of beans and water are off. If I make this again, I'll use the entire 16oz package of dried black beans (I used Rancho Gordo) rather than just 2 cups and I would add much less water: 8 cups as opposed to 12 cups. I strained off some of the liquid and pureed more beans (not the soup beans) with the liquid and added that back into the soup to thicken it.

• Roasted corn poblano chowder

  • oboistaalli on December 29, 2025

    I have made this chowder several times—one of our favorite soups! I grill the poblanos and then add to a bowl and cover them to sweat. But one could roast the poblanos in a skillet on the stove as well. I use either evaporated milk or soy milk for a creamy but lower-in-fat soup.

• Hungarian sweet 'n' sour cabbage soup

  • mharriman on April 27, 2022

    I cut all the ingredients to one fourth for my one person lunch. I ended up adding a lot more water because the soup was more like a sauce. I also ended up adding turkey bacon to add some protein and smoky flavor. The finished product wasn’t that great- a thick paprika tomato soup with cabbage. The only flavoring was the caraway seeds which wasn’t enough to offset the heavy tomato sauce flavor for me. Won’t repeat.

• Spicy chicken and tortilla soup

  • Ezair92 on February 24, 2021

    This is one of my favorite go to soups. Quick and easy

• Chunky garden vegetable chili

  • kate_ken on January 26, 2026

    Omitted the celery and cracked wheat, so it was more like a tortilla soup. More browning = more flavor!

• Moroccan toasted cousous with spiced honey citrus dressing

  • fractal on May 31, 2021

    Delicious and impressive. Lots of chopping to make. I used some pure lemon oil with the olive oil rather than make the lemon flavored olive oil. Potluck favorite.

• Smoked mozzarella and penne salad

  • Ezair92 on February 24, 2021

    Dry good and an easy salad to pull together. Good for a lunch party as you can make it ahead

• Barley primavera

  • Ezair92 on February 24, 2021

    I did not find this very tasty.

• Thai cucumber salad

  • mharriman on February 02, 2019

    Refreshing salad. My husband and I loved the dressing that also marinates the cucumbers. I chose to just sprinkle chopped cashews and scallions on top of the marinated cucumber slices (didn’t have peanuts). I left off the jalapeño pepper because we didn’t want the heat. The salad was wonderful with our favorite Thai shrimp dish.

• Szechwan slaw

  • wkhull on October 15, 2024

    This was a great use for some extra snow peas fresh out of the garden. It was a lot more flavorful than I thought it would be. There is a lot of added sugar in the recipe, however tons of vegetables. We served it over hot rice, but this could easily go on some burgers or stand on its own.

• Blackened chicken salad

  • ecasey830 on September 01, 2014

    Delicious! I served this over baby spinach and added avocado.

• Mediterranean tuna salad

  • ecasey830 on August 13, 2018

    Quite tasty but I would cut down on the mayonnaise next time

  • wkhull on October 01, 2024

    I agree with previous commenter about the mayo. I used 1/2 C and it was plenty. Very good flavor. I did chop up the art hearts. Made great sandwiches and also a main course topping for lettuce based salad (no dressing needed).

• Fire-roasted vegetable and hummus club

  • Ezair92 on February 24, 2021

    Love this. Excellent as a sandwich or over salad greens

• Spinach and pine nut quiche

  • mharriman on February 06, 2019

    A healthy tasting quiche and attractive looking, but not one of the more flavorful ones I’ve eaten or made ( probably because of the absence of ham, bacon, etc). This was a nice change after eating some spicier dinners recently. Easy to put together. I followed the directions and measurements except for one thing: I used two pre-made Pillsbury frozen pie crusts, thawed them, combined them, and put them in a porcelain quiche baking dish rather than cooking the quiche in the aluminum pie pan that the dough came with. The crust was much better. Would make a good vegetarian brunch buffet table addition.

• Barbecue lentils with eggplant

  • Ezair92 on February 24, 2021

    Very good. This is a great comfort food. The next time I make it I used a little less barbecue sauce and added some pinto pecans

• White bean and kale gratin with English farmhouse cheddar

  • Ezair92 on December 30, 2023

    Very good and easy to make. The almonds and tamari make it a little different

• Warm quinoa salad with shrimp and asparagus

  • Ezair92 on January 06, 2021

    This was very good. I did sauté the asparagus and peas first and I think it did add to the taste.

• Orecchiette pasta with shiitake mushrooms and sugar snap peas

  • Ezair92 on January 26, 2024

    This was very good. I wasn’t sure if there would be enough spice but it really was perfect as is. I am sure you could add a little red pepper flakes if you wanted. But I really like it as the recipe states. Definitely making this again

  • wkhull on October 01, 2024

    Substituted store-bought mushroom ravioli for the orecchiette. Dish was not super flavorful, but certainly healthy. I thought the pasta to everything else ratio was way too high.

• Orzo and feta with lemon-caper dressing and kalamata olives

  • Ezair92 on February 24, 2021

    This was very good. Definitely in my rotation

• Spring coucous with asparagus and orange

  • Ezair92 on February 24, 2021

    I love couscous and this is very fresh and excellent. I used red pepper flakes instead of cayenne

• Wok-sauteed mizuna with minced chicken

  • AgusiaH on October 16, 2016

    Very good recipe. I substituted mizuna for spinach, added fresh ginger and served it in salad leaves.

• Chicken breast piccata Florentine

  • Ezair92 on December 30, 2023

    I did like this one but I thought it was too much salt. So I will cut it down next time

• Pomegranate glazed chicken

  • mharriman on February 04, 2019

    I liked this recipe and it was easier to put together (even though there were still several steps) than my Nancy Harmon Jenkins New Mediterranean Diet cookbook version. I like pomegranates and pomegranate molasses much more than my husband for whom this was just okay. We both really liked the roasted fennel and shallots that accompany the glazed chicken. I probably won’t repeat this recipe unless I just make it for myself for lunch.

• Firecracker shrimp

  • wkhull on January 31, 2026

    I found this surprisingly bland. Not sure how to correct it other than maybe adding salt to the spice mash marinade. Undiluted lemon as a deglazing liquid added an acidic kick in the end that was a bit too tangy for my taste.

• Lime seared scallops over baby spinach

  • dehrens on January 29, 2010

    use this for carmelized walnuts

• Tuscan vegetable saute

  • Ezair92 on February 24, 2021

    I really like this vegetable mix. I added some Parmesan on top

• Moroccan pan-roasted seafood

  • Ezair92 on February 24, 2021

    This is very good. I added scallops which was very yummy

• Sesame sugar snap peas

  • hbakke on July 07, 2023

    Easy, tasty side dish.

• Maple baked pears or apples with rolled oat crust

  • ecasey830 on May 23, 2011

    Delicious! I make this one again and again.