Notes about Recipes in this book

• Saigon salad with rice vermicelli, vegetables and spicy lime sauce

  • Delys77 on January 20, 2012

    Not good at all, if you use basil it is overpowering and the lack of oil makes the dressing like water

  • arlabevan on June 26, 2024

    We loved this salad. Used a combination of Mint and Basil. Don't add the dressing until serving as it states in the recipe. Very flavorful and pretty to look at. We skipped the tomatoes and added green cabbage sliced super fine on the mandolin.

  • averythingcooks on May 03, 2025

    I wanted to dress warm noodles/sauteed veg (red onion, sweet & hot peppers, broccoli, carrots + Thai basil) coming here for the dressing. I should have known from the start...while the flavours are good, it is SUPER thin & there was no way I was going to use it like that. It went into my small blender with peanut butter, cornstarch + sesame oil as I was also missing that flavour. This was stirred into the pan of hot ingredients & the result was a flavourful dressing (but of course no longer fat free) that really coated the noodles etc. I used cashews for the crunch & T declared it delicious but as I said...no way I was going to use it as written.

• Baby field greens salad with garlic croutons, shaved Parmesan and lemon-thyme vinaigrette

  • Delys77 on January 20, 2012

    Nice and simple, great croutons, make sure you go easy on the lemon

  • averythingcooks on September 06, 2023

    I made this lemon-thyme vinaigrette and the garlic croutons for our grilled chicken, feta & greens salad. The honey balances the generous amount of lemon and the croutons were delicous as they soaked up the dressing. Both are worth repeating.

• Asparagus & beet salad with hazelnuts and orange-raspberry vinaigrette

  • Delys77 on January 20, 2012

    The dressing is very good but I'm not sure about the beet and asparagus, sort of bitter and sweet.

• Warm vegetable salad with sesame-maple dressing

  • Zosia on November 30, 2018

    This was a brightly coloured, beautiful salad but the flavour just didn’t have the zing to match. The maple syrup dressing made it very sweet. I added red wine vinegar to balance it but next time I would use less of the syrup at the start.

• Painted desert salad with maple-chipotle vinaigrette

  • Ycool on February 23, 2013

    I make the vinaigrette for this salad a lot. My kids liked it right away. It's sweet and spicy and complex. Now I make it all the time. The liquid smoke gives it a "secret ingredient" cache

• Quinoa corn salad with cilantro, chives and lemon-lime dressing

  • jarsica on May 26, 2017

    This salad lasts for days and travels super well! I love making it for camping!!

  • averythingcooks on July 02, 2017

    I read the previous review and promptly made this for lunch. It is really good! I did grill my cob of corn first and used my lime pepper splash instead of Tabasco. I also added feta to the bowl I was eating today. I'm not sure I would add all the feta at once if I wasn't going to serve it all at once.

  • lorloff on August 07, 2022

    Great salad. Made this in the summer with fresh corn and black Peruvian quinoa. The technique for cooking the quinoa was perfect and the flavors were great. I recommended adding some very good olive oil at the end. Will make again.

  • Stephenn31 on March 06, 2025

    This was light and refreshing. I will definitely make it again. I served this as a main course with sliced up avocado which went very well with it.

• Rebar Caesar salad with roasted garlic, capers and lemon

  • Delys77 on January 20, 2012

    Great dressing, super tangy

  • jarsica on May 26, 2017

    This is the best Caesar salad for people who don't like anchovies. Seriously amazing

  • averythingcooks on November 19, 2022

    I agree that this dressing packs a great punch of flavour which we loved.

• Cascade spinach salad with hazelnuts, blue cheese and rosemary-balsamic vinaigrette

  • averythingcooks on December 27, 2020

    A tasty, warmed dressing with both balsamic & red wine vinegar drizzled over baby spinach, red onion, blue cheese and (as a necessary sub for hazelnuts) toasted pine nuts made a great side for some hasselback chicken breasts. I WILL make this one again.

• Southwest Caesar dressing with asiago, chipotles and lime

  • Delys77 on February 21, 2012

    Pg 26 This was too spicy for my taste. I would likely cut the chipotle by half as the suggested 3 overpowers the other flavors. Other than this I think the overall flavour is quite nice with a lovely tartness (much like the regular Caesar from the rebar book). I tossed some toasted pita into it instead of crouton and added some roasted chicken for the non veggies and we were good to go for dinner. Overall might repeat with reduced heat.

  • Stephenn31 on April 14, 2026

    I really enjoyed this. I didn’t put in the full amount of chipotle and it had a nice heat. It got creamy from the roasted garlic and not an egg/oil emulsion

• Thai 3 cabbage slaw with spicy red curry vinaigrette

  • Delys77 on July 08, 2024

    Excellent sauce. Great balance of spice, sweet and umami. Good crunch with a bit of give.

• Spinach & portabello salad with creamy feta, oregano and roasted garlic dressing

  • averythingcooks on November 13, 2022

    I made the accompanying dressing (creamy feta, oregano & roasted garlic) to serve over a simpler salad of greens. We liked (but didn't love) the result which surprised me because I was pretty excited to make this one based on the title. However, the fault could be mine as I used yogurt in place of creme fraiche.

• Vegetable slaw with jalapeño-lime dressing, two ways

  • Frogcake on November 06, 2018

    A delicious unique veg slaw! I added a bit of shaved fennel bulb. Loved the dill poppyseed dressing. Will be making this again.

  • averythingcooks on July 02, 2021

    There are actually 3 choices for dressings here (dill poppy seed and 2 options for a jalapeno-lime). I made the jalapeno-lime dressing that uses mayo & buttermilk (in place of oil) and it was really good. I cut the recipe in 1/2 then went slowly with the jalapeno and was happy I stopped at around 1/3 of a whole pepper - the whole pepper would have been too much for this. A tasty slaw (minus the cilantro :) .

• Dill poppy dressing

  • Frogcake on November 06, 2018

    Loved this dressing a lot! You can omit the poppyseeds for a more robust dill focused flavour. It would be quite delicious served as an accompaniment to fish or chicken.

• Basic vegetable stock for soups and sauces

  • Delys77 on January 20, 2012

    Weak flavour

  • averythingcooks on July 29, 2021

    I followed my usual veg stock routine BUT this version gave me the idea to add both coriander seeds & apple chunks and I'm happy with the result. Happier than usual?? Not sure about that.... but still happy.

• Rosemary garlic foccacia

  • averythingcooks on July 03, 2017

    This made a nice slab of flatbread that smelled great in the oven BUT by the time the loaf was fully baked, the minced garlic on top tasted burnt (aka bitter). We are actually picking it off as we eat it. I will make this focaccia again without the garlic (or perhaps try sprinkling it on halfway through the bake time).

• Peanut sauce with ginger, lime and cilantro

  • Delys77 on March 28, 2012

    Pg 41 The recipe yields a very tasty little sauce, if a little one note. I would add more sriracha and a bit of fish sauce.

• Sesame baked tofu

  • Thegirlwho on September 21, 2022

    Page 42

  • hbakke on April 03, 2023

    Simple, flavorful tofu recipe. Will repeat.

• Rebarbecue sauce

  • Delys77 on January 20, 2012

    I ended up using regular chile powder, and while it was a little less spicy I thought it worked well and was quite good.

• Mesa red sauce

  • jarsica on May 26, 2017

    This sauce is incredible on everything !!

  • averythingcooks on August 14, 2023

    I made a 1/2 recipe of this to use for last night's enchiladas and it worked perfectly. I love the contribution of the masa harina and this time I used a mix of ancho & New Mexico chili powders. The plan now is make this again soon (ie a double batch) to stock my freezer.

• Oven-baked spring rolls

  • Zosia on November 30, 2018

    These were very good. The filling was moist, flavourful and fresh tasting. Salting the vegetables seemed to really reduce the moisture in the filling so the pastry baked up crisp. The mango dipping sauce was too acidic for us so I served them with store bought plum sauce.

• Savoury vegetable pancakes

  • Zosia on November 30, 2018

    The pancakes were quite delicious served with the suggested salty-tangy soy-citrus glaze but did need to be served immediately after cooking while they were still crisp. (They didn’t re-heat well in the oven). The instructions are to julienne the vegetables, which I did by hand, but I think a food processor could be used for this step.

• Whole wheat hotcakes

  • Zosia on November 30, 2018

    These are light and fluffy despite the whole wheat flour and wheat germ and are tasty enough to eat without embellishments, though they're awfully good with wild blueberry maple syrup. One of my family's favourite pancakes.

• Lemon ricotta cakes

  • Zosia on November 30, 2018

    These are fantastic fluffy pancakes with a bright fresh lemon flavour. They are a little fragile and tricky to flip with a tendency to burn easily (I cook them on medium-low to avoid this) but worth the extra effort. The recipe says it serves 3-4 but my yield is usually 24-26 pancakes which usually serves 6-8.

• Vegan French toast

  • Zosia on November 30, 2018

    The flavour was exceptional but it was challenging to cook. It stuck horribly and burned easily so it took a bit of trial and error (actually it took greasing my non-stick griddle and reducing the temperature to medium-low) before I got the hang of it.

• Buckwheat hotcakes

  • tmjellicoe on July 10, 2022

    Easy and tasty to put together. It was nice in the only sweetener is molasses. Served with stewed apples from The Nordic Kitchen.

• Smoked salmon scramble

  • Zosia on September 22, 2019

    No surprises here when it came to the flavour - which was good - but the texture was also very nice, soft with little pockets of creamy cheese.

  • map5 on February 21, 2022

    Also good with leftover cooked salmon.

  • Stephenn31 on April 04, 2026

    I'd make this again. I used Boursin instead of cream cheese for a bit of extra herb flavours.

• Calypso roti

  • Frogcake on August 12, 2018

    Delicious! I made a few changes to the black bean hummus. I added a tsp of chipotle powder in place of the paste and used lemon juice in place of lime. The hummus was quite crumbly so I added two or three tbsp of plain yogurt. This brought it altogether and complemented the taste.

• Falafel burger

  • Zosia on November 30, 2018

    This was a really delicious burger, flavourful and not too dense or dry, though I did have to adjust the recipe a little to achieve that. I doubled the spices, added water to the breadcrumbs (the mixture was quite dry) and an egg to help bind the mixture together.

  • hbakke on December 21, 2022

    Very nice, flavorful falafel burger. I screwed up and tossed the roasted bulgur into the falafel mix without first grinding it. Initially it was very crunchy, but after a couple hours in the refrigerator the bulgur had softened and wasn't noticeable anymore. I used 3 slices of potato bread blitzed in the food processor for the breadcrumbs and that worked out well. This makes 10 burgers, so we froze most of them for later. Overall, we both liked the seasonings in the falafel burger patty combined with the accompanying sauce. I would make this again.

• Carrot lemongrass soup

  • Delys77 on November 21, 2012

    I made the variation without coconut milk and it pretty good, but I think the coconut milk is necessary to the soup. With the amount of ginger, lemongrass, lemon, and lime leaves in this soup the flavour is extremely forceful, almost too much. The coconut milk would help mellow it out a bit.

  • excurvatus on September 20, 2019

    A wonderful soup that is also very filling. It's worth doting over the sauteeing steps to develop flavour. a lot of salt was needed to bring out the carrot flavour. It's a big batch of soup so try not to sweat it.

• Tomato cream soup

  • Delys77 on August 27, 2012

    Pg. 120 Very well balanced soup with just the right amount of cream and acidity from the tomatoes. The tarragon also compliments it very nicely. My only quibble is that the recipe has you dirty two pots by stewing the tomatoes separately from the stock which you have warmed. I assume this is to speed up the process of cooking so that the soup comes to temperature very quickly when you add the stock, but I don't really think it is a necessary step. I would just stick with a single soup pot approach.

  • Zosia on November 30, 2018

    Delicious fresh tasting, intensely tomato-y and zesty soup with an added kick from red chile flakes.

• Roasted yam and garlic soup

  • JCA on November 19, 2015

    Delicious and warming. Roasted garlic and chipotle gave a distinct taste. Watch the heat.

  • averythingcooks on March 15, 2017

    This is a beautiful soup made exactly as written (but I agree with JCA - heat is a personal thing so those who don't like things too hot should proceed carefully - you can always "heat it up" at the end if necessary.)

• Greek red lentil soup

  • Delys77 on January 20, 2012

    Very good but Spencer prefers it without the feta

  • averythingcooks on July 15, 2017

    This is really good! By no means am I a vegetarian BUT I am a soup lover and this one is going into permanent rotation. I did improv a bit to clean out the fridge - red onion, the remnants of a red pepper and 1/2 a jalapeño went in with everything else ( with chicken instead of veg broth ). I puréed it at the end and the result is a silky bowl with great depth of flavour. I didn't add toppings this time - and didn't miss them (which is always a good test for soup !)

  • Astrid5555 on October 08, 2017

    Delicious! Fall is here and I was in the mood for a hearty soup. This one turned up in my EYB search for a quick and easy lentil soup. Only had yellow lentils at hand but it worked beautifully. The feta cheese addition is delicious, but actually not necessary, the soup was perfect without is as well. We liked it so much that it will go into our regular soup repertoire from now on.

  • Zosia on February 25, 2019

    We really enjoyed this. It has very good flavour for such a short cook time. I omitted the feta and served it with mint oil.

  • Thegirlwho on September 10, 2025

    Didn’t use feta. Used thyme in place of rosemary. Still very tasty, very lemony.

• Thai sweet corn soup

  • lorloff on June 17, 2016

    Delicious soup. I thought the coconut would overpower and it absolutely did not. If you can get it find the sambal oelek it flavors the soup wonderfully. Garlic scrapes were in season so I added a cup to the stock. When the stock was complete I put all but the cobs through a foley food mill to get all I could of the flavor out. I also doubled the Thai basil and added 1/3 cup cilantro to the end. It took some time to make (about 1 1/2 hours) but worth every moment even on a weeknight!

  • averythingcooks on August 02, 2020

    This is a really nice bowl of soup. I made the broth as described but had to slightly change the remaining steps as my lemongrass is dried & chopped. It went into a small muslin bag with the lime leaves and the bag was added after the broth went back in. I held back a portion of the corn to add to the pureed soup as I like the contrasting texture the whole kernels provide in the creamy soup. I finished with some extra sambal oelek for more heat and some chopped roasted red peppers for a pop of colour. Lastly I chose to not add the basil because I was really happy with what I had in the pot at this point. This is different AND very good :)

• Lone star minestrone

  • Delys77 on January 20, 2012

    This soup has some nice heat to it. The vegetables give nice balance and texture for an overall different but pleasant soup. Also quite hardy.

• Woodsy wild mushroom soup

  • Breadcrumbs on December 04, 2015

    p. 129 - A hearty, delicious soup that is definitely a company-worthy dish. The earthy flavour of the mushrooms was first to hit the palate but what we particularly liked was that the flavours of the other veggies also shone through. A generous dusting of parmesan topped each soup plate and took the dish from good to great. Happy to have discovered this recipe.

• Summer harvest chowder

  • Delys77 on January 20, 2012

    Spencer really liked it, made it without the cream and it turned out nice and flavourful if a bit simple.

  • averythingcooks on July 13, 2019

    This made a lovely summer lunch! I followed it "pretty closely" but as always, fridge contents dictated some choices. A combination of fresh cobs and the remains of a frozen bag covered the corn. I used a 1/2 chicken broth/water mix & added both the empty cobs and the leaves from some tired celery as it warmed - the remaining stalks of celery were minced and added to the onions. My one beautiful red pepper was being saved for dinner but a wrinkly orange pepper and the end of a jar of roasted red peppers filled in nicely. Fewer potatoes, lots of chopped grape tomatoes and NO cilantro rounded it out. I have learned from experience to add broth gradually to avoid an overly thin soup - I did not use it all. This is now one of my many "top" corn based soup choices and it is a GREAT summer choice.

• Creamy broccoli soup

  • Zosia on November 30, 2018

    This is a fairly basic broccoli soup that's easy to make and quite delicious but what I like most about it, is the addition of spinach - it boosts both the green colour and the nutrient density, and no one but the cook knows it's there. The recipe calls for fresh but I've used frozen with the excess water squeezed out. The pesto is a nice touch but not necessary.

• Roasted butternut squash soup

  • Delys77 on January 20, 2012

    Good but go lighter on the orange and the chili flavour

• Chunky winter vegetable soup

  • Delys77 on January 20, 2012

    A bit too tangy, maybe a better beer would help

• Curried chick pea soup

  • Delys77 on January 20, 2012

    This is a winner with great Indian flavour and lots of nuance. Great fall weather soup.

• Lentil & split pea soup

  • Delys77 on March 05, 2012

    I love lentil baed soups as they are so hearty and comforting in the winter. This soup doesn't disappoint in that area. The result is a soup that is a fusion of western and Indian and it works quite well. My only comment is to go easy on the amount of chutney you put in each serving, go with a light hand and there will be quite a bit of chutney left over, but the extra chutney can be eaten with roti.

• Thai dragon bowl

  • Delys77 on January 20, 2012

    Broth has great thai flavour. Could go a bit heavier on the tofu and lighter on the snow peas. Spencer not a huge fan because of the Lemongrass

• Shiitake brown rice pilaf

  • Zosia on November 30, 2018

    Very hearty and satisfying and it turned out well. The grains of rice were perfectly cooked, remained separate and were infused with the wonderful, earthy flavour of the mushrooms.

• Sweet corn salsa

  • averythingcooks on February 28, 2021

    A 1/2 recipe of this made a very nice side dish (rather than a condiment) for some steak fajitas. I did oven roast the corn for longer than called for (probably 10 more minutes?) and used parsley in place of the cilantro (we are 2 soap tasters). I also added a good handful of black beans and after reheating it, added a last handful of green onions. Very nice :)

• Green rice

  • Delys77 on January 20, 2012

    Achieves the flavours of Mexico, but make sure you go heavy on the cilantro and be careful not to burn the bottom.

• Plain & fancy cornbread

  • Zosia on May 28, 2016

    The bread had excellent corn flavour and wasn't at all sweet, which is what I was looking for in a recipe, but it was a little dry. Some of the suggested add-ins that convert it from plain to fancy might help moisten it. I crumbled and toasted the leftovers and served them with sauteed greens - delicious!

• Cracked wheat pilaf

  • Zosia on April 26, 2014

    Flavourful pilaf studded with caramelized vegetables. It was delicious as a side dish or as a light main with cubed feta.

  • lorloff on April 19, 2021

    This dish was really delicious. However, because the vegetables are added after the bulgur was toasted the vegetables did not caramelize. Next time I will use two pans and will get the vegetables caramelized then add them to the onions, garlic, and bulgur before adding the vegetable stock. Will make again.

• Spaghettini all'arrabbiata

  • Delys77 on January 20, 2012

    The breadcrumbs really make this dish, the big flavours of chili and garlic are fabulous. Simple but not super quick as you should simmer the sauce for a bit.

• Kung Pao noodles

  • averythingcooks on May 29, 2021

    This is a really good noodle dish (scaled back to 1/3 for a side dish for 2 people). The kung pao sauce is delicious and there are lots of options for veggie subs & additions. This time I used 3 minute chow mein noodles (packaged as nests) and raided my fridge & freezer for the veg. Common subs for us include celery (always have it) for water chestnuts ( seldom if ever, have them) and Thai basil in place of cilantro. I would absolutely make this again.

  • arlabevan on May 28, 2024

    This makes a lot! Made about 1/2 recipe for 3 people as a side with grilled chicken. Very easy and tasty. Great for last minute weeknight dinner since the sauce can be made days ahead. Used fresh asparagus from the garden instead of bok choy. Used a bit more than 1/4 cup sauce. Had no peanuts so roasted some cashews in the air fryer for 3 minutes and it was perfect!

  • Stephenn31 on March 10, 2025

    I wouldn't call the flavours "kung pao", but it was a nice sauce that was great for clearing out veggies in the fridge. I would make again.

• Roasted vegetable pasticcio

  • Delys77 on July 12, 2012

    This wasn't really a winner for us. The concept of roasting vegetables and tossing with pasta and some cheese sounds good, but the result is far too dry. The lack of any saucing whatsowever makes this dish a bit of a failure. It would be greatly iimproved by adding a touch of tomato sauce before it goes into the oven.

  • Zosia on November 30, 2018

    The flavours of this dish are very nice and though there is a fair bit of cheese, it seems lighter than most of its type. I agree with the previous reviewer that the mixture is quite dry; I added some roasted tomatoes that I had in the freezer and that was enough to keep it moist.

• Portabello fettucine

  • Delys77 on March 12, 2013

    Pg. 170 I took a few short cuts on this one to make it more weeknight friendly. I used bottled pesto and pre made roasted peppers. I also simply sauteed the mushrooms with the marinade ingredients and they were great. With these shortcuts the dish took about 35 minutes and the result was quite good. I would however add about double the quantity of mushrooms in the future. Overall well balanced though.

• Pad Thai

  • Delys77 on January 20, 2012

    Flavour of the sauce was a bit sweet, could do with less molasses. The brand of noodle you used was way too chewy so that detracted.

• Lotus land linguine

  • Delys77 on March 28, 2012

    Pg. 172 I tweaked this recipe a little and it yielded very tasty results. My changes included adding a bit of coconut milk, cooking the vegetables a little longer tan recommended, upping the hot sauce, and then tossing the lot together instead of serving the stir fried vegetables over the noodles. I also skipped the sesame oil on the noodles as I'm not partial to the flavour of sesame on noodles. I would also suggest cutting back the Bok Choy and chopping it into 1 inch pieces. Overall the flavour of this recipe s a good balance of sweet ad savoury, upping the hot sauce and maybe adding a drizzle of fish sauce would result in a good balance of umami and heat.

• Spring fettucine

  • Zosia on July 09, 2018

    Really delicious pasta dish with a great combination of ingredients (the lemon zest was noticeable and seemed to lift all of the other flavours). It wasn't difficult or particularly time consuming to make but was quite elegant in the end, perfect for a dinner party.

• Summer squash rigatoni

  • Delys77 on July 18, 2012

    Pg 179 There are good things about this dish but I don't think it is to my taste. I liked the corn, squash, and spinach base, but I found the lime and the asiago to be a very odd combination, resulting in a very acidic and slightly bitter dish. Personally I would switch the asiago for mozzarella, and cut te lime out entirely as the vermouth contributes enough acidity.

• Monk's curry

  • Delys77 on January 20, 2012

    Very good, the Kaffir Lime Leaves really add a lot of flavour. Can go a little heavier on the curry paste and don’t put the eggplant in too early

• Mount Fuji stir fry

  • Delys77 on January 20, 2012

    There are many things wrong with the recipe. Even if cooked well it is not very flavourful except for sesame and miso, and the texture of the mushroom is truly unappealing. Also it really makes closer to 4 servings, not sure where they came up with two servings.

  • lisa_ems03b on September 20, 2025

    Decent stirfry recipe. Using eggplant was a nice change from the usual vegetables we use.

• Tomato tofu & cashew stir fry

  • hbakke on April 03, 2023

    The tamarind sauce was tangy and delicious. I used a "tamarind pulp" that was less pulp and more pod and I had to pick out all sorts of seeds and inedible bits. The stir-fry was different than our usual and we enjoyed the tomatoes and napa cabbage combination. I would make this again.

• Border paella

  • Delys77 on January 20, 2012

    Great rice bowl meal which is quite hearty for veggie fair. Go a little lighter on the spice than suggested and heavy on the cilantro. Used parm but I think a little cheddar would work just as well.

• Roasted potato pizza

  • Zosia on November 30, 2018

    The flavour of this was fabulous…though there was a fair bit of cheese (I used reduced fat), the zucchini with its lemon juice dressing, spinach and artichokes kept it tasting fresh and prevented it from being too heavy. The semolina dough was good as well - it supported the heavy and somewhat wet toppings and baked up crispy and golden.

• Bhangra burrito

  • Delys77 on January 20, 2012

    The flavour is ok, you would have to add a bit more chili and maybe a little acid (i.e. lime). Quite time consuming, so I'm not sure it is worth it.

• Three sisters burrito

  • Delys77 on January 20, 2012

    I really liked this, the smoky chipotle combined with the sweetness of the butternut squash worked very well together. Unfortunately Spencer wasn't a fan, but I think a fan of Mexican would quite like this.

• Chocolate zucchini cupcakes

  • Zosia on August 22, 2014

    Very chocolatey and moist with just a hint of spice, these were delicious without the frosting. The flavour improved the next day and the texture didn't suffer. I'll definitely make these again. The recipe made 23 regular sized cupcakes with a baking time of 20 minutes.

  • marina_64n98z on April 19, 2026

    Good but not super rich…try another recipe from Smitten Kitchen or somewhere

• Rebar chocolate cake

  • map5 on February 21, 2022

    Doesn’t get any better!

• Pudding cake

  • Zosia on November 30, 2018

    Light and lemony, this soufflé-like cake with its creamy pudding layer was the perfect balance of sweet and tart. Especially good with a raspberry surprise at the bottom.

• Bombay hummous

  • Krisage on April 29, 2012

    K&J Say: Used pine nuts, but otherwise followed recipe. Has a nice little spice kick to it. Pairs especially well with Rebar's Ginger-tomato chutney atop pitas.

• Spinach linguine

  • Delys77 on January 20, 2012

    Made with regular spaghetti instead of fettucine and it worked well. Nice flavours with tonnes of pantry staples so it is easy to put together ona week night. The one challenge is that it ends up being a bit acidic, make sure to go easy on the balsamic and rinse out some of the garnishes.

• Mango lassi

  • rmorse on March 07, 2021

    I know that you don't really need a recipe for a mango lassie, but this one is great (and I think that it is the vanilla syrup that makes the difference). My two teenage boys are happy to have this for dessert (which also pleases me as it is healthy).