Notes about Recipes in this book

• Parsnip cake with lemon cream cheese icing

  • Laurendmck on April 03, 2015

    p. 114

• Sesame kale salad

  • Avocet on March 05, 2023

    Very good. Used rice vinegar and sugar instead of cider vinegar and honey though I think both of those would be good.

• Kale and potato tarragon salad

  • Avocet on October 08, 2015

    Made this using fresh tarragon and probably used more tarragon than the authors intended as they called for dried. The night I made it, we felt the tarragon was too prominent, but the next day it was well balanced and quite good. It will be a good dish for winter when my fresh tarragon is gone. p. 95.

  • crandall57 on May 29, 2017

    Made with fresh tarragon. A nice dish, not outstanding, but good.

• Sesame soy braised bok choy

  • crandall57 on June 29, 2015

    Delicious. I used baby bok choy and shortened the cooking times. Even good without the sesame seeds at the end (forgot to put them on).

• Potato kale soup

  • Locavore on October 18, 2015

    I subbed chicken stock for the water and used some extra potato. As written this is very spicy for my taste. Cut chile flakes in half next time. I also only covered the potatoes by about a half inch instead of 4 inches. Come to think of it, maybe that's why it's too spicy.

• Chinese steamed eggplant

  • katekat on December 29, 2016

    This is my favorite eggplant recipe. Sub in fish sauce for some of the soy sauce for a deeper flavor.