• Eat Your Books

  See Lisa Is Cooking's take on Tunisian vegetable stew and Gingered greens and tofu from this book.

• Vanessa on May 22, 2011

  What a great book! We lived on this one for years when my children were young and I didn't have time to think much about cooking, just needed good stuff on the table fast. My poor copy fell apart long ago and is held together only by the food stains!

Notes about Recipes in this book

• Black bean soup

  • bayoujen on November 14, 2011

    Don't feel like getting the blender out? No problem! Instead of 3 Cups (28oz can) of undrained canned tomatoes, substitute a 16oz can of stewed tomatoes with liquid, plus 1 can of tomato soup, and one soup can of water. Will make a rich, hearty soup and save you the trouble of cleaning the blender!

  • BethNH on October 23, 2018

    I made this for dinner last night because we were having vegetarian friends for dinner. Using canned beans and tomatoes, it couldn't be easier to put together. I omitted the sun dried tomatoes because I don't like that much tomato flavor. My friend raved about the soup and immediately took a picture of the recipe with her cell phone. We all thought the soup was very good though I would have preferred it a little thicker. Next time, I wouldn't add the water and I'd add a bit more spice. Perfect dinner for a chilly Halloween.

• Broccoli egg-lemon soup

  • Churchim808 on November 29, 2025

    This was very nice. I used the zest and juice of one lemon instead of 1/4 cup of lemon juice. I don’t think it took more than 30 minutes, start to finish.

• Golden cheddar cheese soup

  • sturlington on December 28, 2014

    This was very good. I omitted the milk/buttermilk and pureed the soup before adding the cheese. I would like to change up the vegetables, try winter squash instead of summer squash or use a green veggie. It seems like a versatile recipe. Time to make: 35 minutes. Serve with muffins (p54-56) or Corn Scones (p53). p27

  • Churchim808 on June 27, 2025

    I had made this many years ago and my notes in the recipe say to use the food processor. Don't use the food processor, use the immersion blender! I used about a quarter cup of buttermilk and the rest skim milk. I added about two tsp of butter to make up for the skim milk and low fat buttermilk.

• Mexican tomato lime soup

  • Meags on May 30, 2023

    This is a fantastic tomato soup recipe.

• North African cauliflower soup

  • Nancith on January 24, 2019

    Creamy, low fat, & satisfying, but needs a little boost of flavor. I didn't have fennel, unfortunately, which might have helped, but did use some coriander instead. More cumin might also do the trick.

  • megan_ambiqm on February 17, 2026

    We made this for our meatless Monday dinner, and it was perfect. I liked it better than expected. the soup is well seasoned and we did top it with the green onions and chopped tomato. We served it with pita, as recommended. Additional note - this soup is great for leftovers because the flavors are even better the next day! I’d honestly rate it 3.5 out of 5.

• Red lentil soup

  • fractal on December 31, 2019

    Simple and tasty recipe. Could use a little more spice.

• Shrimp bisque

  • mharriman on March 17, 2021

    Over the top incredible! I’ve eaten many a seafood bisque soup in restaurants but never one this delicious. This was very easy to make. I made it mid-day, cooled it, and reheated over low heat at dinner time. Changes and choices: I used large shrimp since that’s what I had. I cut them in half which suited us fine. I chose vegetable stock over water for a more robust flavor. I also had to use 1/4 c. Of heavy cream because I only had 3/4 cup of half n half in my fridge. We especially liked that it wasn’t a completely puréed soup. The shrimp and onions floating in the soup made it a great main meal. Served with a spinach with strawberries salad and a baguette.

  • Zormasa on December 26, 2025

    Page 37

• Sweet peppers soup

  • fractal on December 31, 2019

    I make this every fall when the red bell peppers are in the farmers market. Very tasty.

• Tomato garlic soup with tortellini

  • sturlington on December 28, 2014

    p42. Serve with crudites or green salad. Fairly simple and easy to make but the flavor really needs punching up. I use homemade "stock" cubes instead of boullion.

  • Nancith on January 05, 2017

    Simple to make--has potential, but I agree with a previous review that the flavor needs to be kicked up a notch. I used the book's "Simple garlic broth" as suggested, but it wasn't very garlicky, or very anything, for that matter.

• Black bean dip

  • Wlow on July 06, 2018

    Good but rough texture (minced parsley would be better than chopped); try optional walnuts; picholine olives great on the side

• Mockamole

  • Shelmar on September 05, 2019

    Very disappointing, lemony tofu diluting a single avocado. There's much better guacamole recipes out there, and much better use of avocado.

• Corn scones

  • sturlington on January 02, 2015

    I thought these could have been better but my 6 year old loved them. I think I over-kneaded. Will try again.

• Banana muffins

  • mel412 on August 27, 2010

    R loved the chocolate chips we added!

• Apple-celery en bleu

  • Meags on August 15, 2023

    Delicious! I used feta, balsamic vinegar and skipped salt and pepper.

• Asian cabbage slaw

  • Wlow on July 23, 2018

    Popular at book group!

• Carrot and parsley salad

  • Waderu on August 10, 2014

    Very refreshing summer salad, and great vibrant colors. Grated the carrots in the food processor and it was super easy.

  • Nancith on February 18, 2019

    Lemony, bright textural salad. Very nice next to a dish of warmer flavors. I've made it before as is, but this time threw in some golden raisins for a little sweetness which worked very well.

  • fractal on December 31, 2019

    This is a great recipe for potluck.

• Curried cauliflower

  • FlowerGold on April 16, 2026

    Super easy, especially if use pre cut bagged cauliflower. Is a milder curry. Was good and nice alternative for cauliflower preparation. Used olive oil.

• Roasted vegetable salad with garlic and rosemary

  • Wlow on August 10, 2017

    11/02 delicious. With medium size broiler pan required two batches

• Spicy kale

  • Wlow on January 11, 2019

    2/01 very good; 1/19 delicious even with half the onion, using Aleppo pepper and vinegar at table; would Ike to try variation with olives and h/c egg

• Stir-fried bok choy and hijiki

  • Wlow on February 27, 2026

    4/2001 “ok” 2/2026 Very good with mixture of bok choy and broccoli, plus “scunions” (white part) from CSA in place of onions

• Caesar salad dressing

  • shastamarie on March 14, 2012

    This tastes nothing like Caesar dressing. It's fine if you're looking for a lemon-garlic dressing but it's not Caesar.

  • sturlington on January 11, 2015

    I thought this was just okay. I guess I'd rather have the hard-boiled egg crumbled on the salad rather than pureed like this.

• Easy artichoke sauce

  • Meags on June 18, 2025

    Delicious! I rinsed off the marinade (I was given a 10# can of marinated quartered artichoke hearts.) I chopped roughly and used dried basil. Served over tortellini and over ravioli. Fast and easy. I plan on doing a pasta salad type dish with ravioli, bell peppers, red onion, olives, tomatoes, etc.

• Miso sauce

  • Meags on December 11, 2021

    Great sauce! I used as stir fry sauce with broccoli and carrots.

• Avocado corn salad

  • Wlow on August 14, 2017

    8/17 Nice change as side dish for quesadillas. Try with menu suggestion.

  • snoozermoose on August 21, 2022

    Felt like this needed something else, so I added some fresh cherry tomatoes.

• Sweet potato quesadillas

  • Hazel on January 23, 2010

    Highly recommended by Candy Swenson (one of her favorites in this book)

  • Churchim808 on August 03, 2024

    I used to make these all the time back in the day. I remember that it's easy to undercook the sweet potato. Still and excellent and easy meal

  • kristinanddoug_2axrp9 on April 02, 2026

    Super easy way to use up leftover sweet potatoes. Putting this into my go-to lunch rotation.

  • merlin_fhn1cp on May 25, 2026

    This is one of my wife's favorite foods. I'll often make the filling, freeze it in 1/4 C scoops, and when we're ready for it, I take it out and put it in the tortillas with cheese. Freezes great.

• Teriyaki broiled or grilled fish

  • kimslist on September 13, 2010

    I see no reason to buy teriyaki sauce ever again. It's so simple. You don't even have to peel the ginger, just grate it.

  • Wlow on June 05, 2019

    5/2019 made for kids, who loved it. Used sockeye salmon (refrigerated from Trader Joe’s), and mirin instead of rice wine and sugar. Simmered marinade for sauce at table, which was good. 12/2021 sake, tamari

• African pineapple peanut stew

  • tresy on January 23, 2011

    Easy to make, a surprising combination of flavors. Recipe seems to need thinning however. Consider adding some additional pineapple juice.

  • macfadden on February 10, 2018

    Very tasty. I prefer to use pineapple tidbits rather than the more mashed variety the recipe calls for.

  • CindyinOttawa on April 18, 2017

    Can be found online here: http://www.veganconnection.com/recipes/african_stew.htm and here: http://www.veganconnection.com/recipes/african_stew.htm. Both credit the source. I've been making this for years...one of my absolute favorites - I first started buying kale just for this recipe. If I have some kale, I can always pull this together, because I always have the other ingredients in the pantry. I sometimes use pineapple tidbits instead of crushed, which makes it less dry. Great as a main course itself, or a side, We eat it on its own, or with a grain like rice or couscous. Love it.

• Green bean pesto salad

  • shamby on August 16, 2013

    page 130

  • dgiles on March 26, 2022

    I was planning to make green beans 2 ways, but I didn't have as many green beans as I thought. So I combined the veg from this recipe with the vinaigrette from Not Your Mother's Green Beans from the same cookbook. I used Mutti tomato vinegar and added a good TBS of prepared pesto. I tossed all the veg with the vinaigrette and it was amazing.

• Fragrant rice noodles with vegetables

  • Wlow on December 01, 2013

    8/2013 Kids didn't like, I didn't find exciting, but maybe needed the lime peel?

  • Nancith on February 19, 2019

    I enjoyed the gentle flavors of this dish, as well as the textural contrast of chewy noodles, tender zucchini & toothsome leeks. Definitely not a flavor powerhouse, but there was something appealing about the light flavors. My husband was less impressed unfortunately. Had to use chunky natural peanut butter which made the sauce rather thin, but it still gave just enough peanut flavor plus a little crunch. Crushed red pepper flakes would be a nice addition for someone needing more oomph.

• Tunisian vegetable stew

  • westminstr on December 30, 2022

    This was in the rotation in my pre kid vegetarian days. Whipped it out again many years later now that I am feeding two veggies. It was pretty easy, healthy & tasty. Nobody was over the moon but everybody ate it.

  • Queezle_Sister on July 20, 2015

    This is a quick meal if you've got the chickpeas cooked already (or want to use cans). The spice combination is pretty good. The feta on top really makes the dish. Personally, I do not care for green peppers, and wish I had substituted red. Family eats it, but nobody is very excited about it.

  • Wlow on November 13, 2023

    Very good though would be lovely with fresh tomatoes in season. Used red onions, poblano for green bell, home-cooked chickpeas, Aleppo pepper for cayenne, raisins (when serving), cotija in place of feta. Sliced almonds great! Served over w/w couscous. Kids (teens) liked (and helped prepare!).

  • macfadden on February 10, 2018

    I make this regularly. It's tasty, undeniably nutritious, and pretty quick.

  • Wlow on January 03, 2026

    10/2025 great with fresh tomatoes, Kashmiri chile, plus Turkish shatta red hot pepper sauce at the table. 1/2026 doubled recipe and sautéed onions in two batches but then combined all. Cooked chickpeas in Instant Pot. Even rounded measurements of fresh spices could’ve been upped more. Served with olives, lemon, shatta on the side. Family liked but didn’t love. From Carthage Magazine online: “In Tunisia, we usually pair this meal with grilled fish, grilled mergez, hard boiled egg, or Gadid.” https://carthagemagazine.com/tunisian-vegetable-stew/ Gadid: “El Guedid is a traditional Tunisian red meat product, prepared using an ancient meat preservation technique. Also called ‘el khlî’, El Guedid is mainly popular in the mountainous areas of Tunisia.” https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/red-meat-el-guedid/#:~:text=Also%20called%20'el%20khl%C3%AE'%2C%20El%20Guedid% Another similar stew with different veg online: https://www.feastingathome.com/tunisian-chickpea-stew/

• Pad Thai

  • radishseed on April 22, 2025

    I followed the noodle package's instructions to soak the noodles in hot water instead of boiling; this helps keep them from getting mushy. Since I made this on the spur of the moment, I also subbed a few ingredients with what I had on hand. Easy and satisfying, if not authentic.

  • Wlow on July 06, 2018

    10/99 good; 10/01 “but not great” —tried using fish sauce and fresh chile

• Greek scampi

  • BethNH on October 14, 2017

    I first made this recipe two decades ago and left a note that said "Delicious! Quick & Easy". I'm not sure why it popped into my head this morning but I looked it up , saw the short ingredient list, and decided this was dinner. This is a super quick dinner that only takes as long as boiling water and cooking pasta. This is a delicious, super simple dinner that is easy to make on a weeknight.

• Peach shake

  • TrishaCP on August 04, 2020

    Creamy and not too sweet. (I added flax and hemp seeds.)

• Red, gold, black, and green chili

  • eliza on January 23, 2021

    This is a great recipe! It's very easy to make if you have everything on hand, and is adaptable to a huge variety of changes. I have subtituted frozen lima beans for the green pepper, omitted the red kidney beans and added 1 chipotle chili and a teaspoon of honey to the basic recipe. The cilantro at the end is a wonderful addition. It can end up quite thick due to the wheat, so it’s a good idea to have some extra tomato juice on hand. Freezes well, very good for work lunches.

  • Wlow on September 29, 2022

    Very good with fresh corn, oregano, roasted & ground cumin. Kept mild for in-laws but added New Mexico chile powder, Cotija, avocado as garnish. AJK particularly enjoyed. Great with cornbread. Couple days ahead, sautéed onion, drained beans, cooked bulgur. Made for streamlined dinner night. Use a bigger pot than “large saucepan”— my largest saucepan barely fit chili and slowed down cooked process.

• Honolulu skillet beans

  • sturlington on May 11, 2015

    Good flavors, but it needs a little more liquid, so I added the juice from the zested orange. If serving as a main dish, this needs some protein added. Hot dogs would probably be good.

  • fractal on December 31, 2019

    Tasty and easy to cook. I often add more pineapple than is called for.

  • Hiker010 on January 10, 2026

    Made April 2020 -- half recipe VG! Would make again Used zest from small orange (~1.5 tsp) Used 1/2 tsp dry mustard + 1 1/4 tsp water (maybe a bit much? Was thinking 2 tsp prepared mustard rather than 1) Used the pineapple Added extra 1/2 tsp sesame oil, extra 1 tsp ketchup, extra 1 tbsp of my apple hoisin sauce, and some black pepper Water to thin out

• Cornmeal pancakes

  • sturlington on October 07, 2015

    These need to be made small or they are too hard to flip. Very tasty with maple syrup.

  • rionafaith on August 21, 2016

    p. 298 -- Halved the recipe with no trouble. These were a tad dry, but some maple syrup on top moistens them right up. Nice variation on basic pancakes, the cornmeal adds a different flavor and gives these some pleasantly crispy edges.

• Cajun skillet beans

  • sturlington on December 28, 2014

    p167. Serve with Corn Scones or Cheese Grits or over rice, with spicy kale and Coffee Ricotta Mousse. Added bacon; sausage might be nice as well. Cut recipe in half to serve 3 but used a full can of tomatoes.

  • mjes on September 09, 2021

    I laughed at myself for immediately thinking blackeyed-peas go with the molasses, butter beans go with honey. If only melding flavors together was that simple. This recipes before the vegetables cook down has nearly equal vegetables to bean which results in a very colorful dish that tastes as good as it looks.

  • Hiker010 on January 06, 2026

    OK / good / fine -- kind of like less soupy chili. Not quite as good as the Texas Two Bean Soup, not as good as the Drunken Beans. If make again -- cook canned beans less (got a bit soft). Served w/ carrot cornbread.

  • innerharbors on May 20, 2025

    This is a nice bean-based alternative to chili, I enjoyed the flavors. Perfect for meatless Monday but I think next time I'll serve alongside blackened catfish.

• Coffee ricotta mousse

  • sturlington on January 02, 2015

    Wow. With high-quality ricotta, this really does taste like a very rich pudding, and a little goes a long way. A nice dessert following a vegetarian meal, as indicated in the headnote. I tinkered with the flavoring, adding cocoa instead of coffee powder and a dash of kahlua. I think this recipe is very adaptable, also so quick and easy that it can be whipped up any time.

• Greek rice pilaf

  • Nancith on February 18, 2017

    Delicious pilaf! The combination of mint, lemon & dill was just right, with the feta adding that salty note. I used peppermint tea since I had no other dried mint, and it worked well. Made a nice side for my hubby's oregano chicken. It was plenty for me as a main dish.

  • Wlow on September 26, 2022

    Very good, cozy, with muted flavor of dried herbs, (only had dried dill) but would be more vibrant with fresh. Used less spinach and peas than called for but full amount of spinach would be better. White jasmine rice good choice. AJK liked this.

  • Dcampos on January 07, 2018

    Really enjoyed this. I will be making again.

• Caribbean black beans

  • Nancith on June 11, 2015

    Easy to prepare with a citrusy tang from the orange juice. This would work well for a vegetarian meal, as well as with a jerked meat dish. It tasted good hot & room temperature.

  • joeljkp on September 01, 2024

    Great flavor, and meets the quick & easy criteria. Will probably go back to this in the future.

  • fractal on December 31, 2019

    Easy and tasty

  • rachel821571 on April 03, 2026

    Sooooo good and easy! Great punchy flavor and they can be used in so many dishes (nachos, veggie tacos, burritos, etc.)

• Golden Spanish rice

  • Nancith on June 11, 2015

    A good accompaniment to the book's Caribbean black beans. Must have had old annatto seeds because the oil didn't color very well. Left out the olives to suit the rest of the family. The optional tomato added a nice touch & some color. Would have like to use the cilantro, but had none.

• Greek pita

  • Wlow on August 03, 2024

    Great with everything. Used marinated artichoke hearts, chopped red bell pepper, capers, Kalamata olives. I’ve also done variations as more of a salad than a pita sandwich. Try with fresh dill next time.

• Chick pea and artichoke heart stew

  • Wlow on March 13, 2024

    A bit blah with water instead of broth, esp since used an extra potato and the sweet potato was mild & starchy not rich and sweet. Needed a lot more seasoning, especially smoked paprika and salt. Could use more of the rosemary & sage. Served with roasted piquillo peppers, cheeses, olives. A piquant green salad would be good alongside.

• Pasta with greens and ricotta

  • Wlow on April 12, 2024

    Kids & I liked very much, with roasted almonds on top instead of walnuts and pepper and allspice mix ground on top. Couldn’t get blended very well in our blender though. Maybe needed to cook the greens longer or might just need a high powered blender! Trader Joe’s whole milk ricotta is delicious in this.

• Apricot bulghur pilaf

  • Wlow on April 13, 2024

    Type of dried apricot matters: Turkish too tangy, California sweeter (used mixture). Haven’t tried unsulphured yet. Served this time with olives, hummus & other mezze type dips, carrots, sugar snaps. T says still could use something moist with it like a lentil soup (or maybe a yogurt drink or soup?). Fresh tomato in season would be lovely as well.

  • Wlow on December 06, 2021

    Mom cooked this 6/06: delicious. Served with Black Bean Dip, naan. Try with cooked lentils. Calls for fresh tomato as garnish but not essential.

  • innerharbors on March 14, 2024

    A pretty good pilaf with a lot of zing from the dried apricots.

• Spicy corn quesadillas

  • Wlow on August 05, 2024

    8/24 Still great—now my youngest is learning to make it. Fresh corn, toasted/ground cumin and coriander (and locally milled guajillo chiles). Yum!

  • Wlow on July 27, 2018

    12/02 delicious 11/11 kids loved! (With soft “handmade-style corn tortillas”) 8/13 fresh corn! Delicious with cream cheese but too rich (best as appetizer) 11/14 both kids liked —mozzarella (less for T), green onion, ground CA chile, frozen corn, corn tortillas 6/17 approx with zucchini instead corn very good (raw milk cheddar, ground California chile)

• Asian-style frittata

  • Wlow on December 07, 2022

    3/2001: rough approximation = good; 4/2003: better though needed more salt. Don’t overcook the sauce. Add scallions after cornstarch.

• Pasta with spicy cauliflower

  • Wlow on August 10, 2022

    Garnishes on the side as usual, plus pecorino for grating and TJ’s tapenade. Worked well for elderly MiL: (no olives or pickles) just cheese, extra raisins & ketchup!

  • Wlow on December 01, 2016

    Had been making this for 5 years before kids and really liked it, leaving out the olives and wine for husband (subbed balsamic vinegar later for myself I think). Used suggested Sicilian additions of currants/raisins, pine nuts and capers for myself as garnish. First child hated tomatoes in the dish and no one but me has been keen on cauliflower, so shelved recipe for years. Tried again with sauce on the side so kids could choose how much to put on the pasta, with all the garnishes (including bread crumbs and parsley) in little bowls, which the kids love. Worked for the tomato-averse son, though he added almost no sauce but was extremely proud of himself for trying it. A qualified success!

  • Wlow on February 01, 2020

    Finally a success for all—kids now 10 and 14. Husband gave it an A. Best with even balance of onion/tomato and cauliflower. Capers, sun-dried tomatoes, pine nuts, bread crumbs all in little bowls on side.

  • Wlow on May 24, 2019

    5/2019 made again with garnishes and sauce itself in little bowls. Didn’t have black olives, wondered which type would be good. Another recipe on EYB calls for Gaeta which I’ll try if I can find them... more recipes include anchovies, which would be good if one is not trying making it vegetarian, and others use sun-dried tomatoes which I think I’ll try sometime too. Like ratatouille, I find this sauce fabulous eaten cold. Why don’t I make this more often?

  • Meags on January 05, 2022

    This was delicious! I made it the first night with a can of diced tomatoes and I used kalamata olives. The second night I followed the book's recommendation and mixed the leftover pasta and sauce together, then stirred in some cheese (a little gruyere and parmesan). Baked it in a greased casserole dish at 350° for about 25 minutes. Fantastic!

  • Wlow on October 13, 2025

    Extra garnish this time: Sichuan chili crisp! Cotija also works with this, a bit like ricotta salata might. Would like to try Lemon Date Bars and hot mint tea for dessert as suggested.

• Soba noodle salad

  • Wlow on September 03, 2022

    Tried again but was a little disappointed by the dressing. Needed sugar. But simple and quick to make. Needs recommended broiled eggplant or tofu on the side.

  • Wlow on August 09, 2017

    Lovely. Also nice with julienned carrot, cucumber, edamame. Used sweet Hawaiian miso.

• Curried chick peas and tofu

  • Wlow on December 11, 2020

    Tried again after nearly 3 years and all craved more seasoning—another time maybe even half again as much of the spices. Perhaps home-cooked chickpeas would add flavor too. Needs full amount of fresh (or canned tomatoes). Tomato paste doesn’t cut it, in part because flecks or red and juices from tomatoes are so nice in the dish.

  • Wlow on February 03, 2018

    My husband and I liked this when we were in our 20s (note at time “simple, good”). But then got a little bored with it. Just tried it again for kids and it was just OK. Still has potential (especially for children) but needs more seasoning.

• Black beans and rice salad

  • Wlow on August 30, 2018

    8/2018 A bit dull made with dry black beans that were old when I bought them (skins broken). But added avocado, radishes, Cotija, extra vinegar, etc. to jazz it up. Kids were not interested but maybe in the future... I ended up eating the entire batch myself over several days, sometimes lunch and dinner while kids were sick! Came in quite handy actually.

• Curried fried rice

  • Wlow on August 01, 2015

    1st time delicious though son didn't like "red stuff" and eggs, but 2nd time just odd with curry powder instead of Thai curry paste, lemon instead of lime, fresh instead of canned tomatoes, neither child liked red stuff and none of us liked it much at all.

• Cottage cheese apple pancakes

  • Wlow on December 28, 2013

    Interesting but a little too tangy perhaps? Would vary with the apple, but used Fuji, which is pretty sweet. Leftover batter more mellow. Cottage cheese tended to burn a bit.

  • macfadden on March 18, 2014

    I used white whole wheat flour instead of all-purpose, and a Granny Smith apple. I thought the flavor was nice, but I might use a little less nutmeg next time. However, they got very dark brown before the insides approached doneness, which was not a problem for me, but might put kids off.

• Greek-style cannellini and vegetables

  • Wlow on August 09, 2017

    7/2002: Not great (though Dad liked it). Used dried dill and did not use artichoke hearts. 9/2025: Wonderful! Extra onions and garlic, green and red peppers, home-cooked Royal Corona beans with some of their broth, fresh tomatoes, whole 12 ounce bag of Trader Joe’s frozen artichoke hearts, fresh mint and parsley, Italian oregano in place of marjoram, dried dill. Farfalline in place of orzo. Kept pasta separate until serving, as for pasta e fagioli (Sundays at Moosewood). Served with a really nice red wine vinegar, Kalamata olives, and toasted levain.

  • macfadden on February 25, 2015

    This is delicious! I had to leave out the mint because I didn't have any and substituted pinto beans because I was out of cannellini beans, and it was still fantastic. It tasted rich and buttery though it only had olive oil.

  • innerharbors on June 05, 2025

    A good old vegetarian standby that is a place to throw all your spring herbs into. I sometimes sub in farro for the orzo and that works nicely.

• Bulghur burgers

  • Wlow on August 10, 2017

    4/96 Impressive! 7/09 Variation with chickpeas good through too crumbly. Try suggestion to serve with roast veg salad (p. 84) 2/21 Added egg to hold together. Nice but texture but flavor not exciting. Sautéed chard food on top, olives, fennel and roasted potatoes on the side.

• Black-eyed peas with spinach

  • Hawley on October 28, 2015

    For something this simple, it was pretty tasty. Added a few shakes of Penzeys Mural of Flavor. Served it with M'hamsa couscous, which is more salty than the typical couscous so good with lightly seasoned foods.

  • FlowerGold on December 30, 2025

    Simple and good. Would redo.

• lSpaghetti with zucchini and lemon

  • mharriman on November 25, 2021

    I wanted to make something on the light side the day before doing more eating than usual, and this was perfect. My husband and I liked this very much. I Used 5 1/2 oz of linguine and 2 medium regular size zucchini. I cut the zucchini in two pieces horizontally and then sliced them into matchsticks; Juiced 1/2 of a large lemon, grated 1 1/2 cups of Parmesan- Reggiano cheese. For me, the amount of cheese was a bit over the top but my husband loved it. Served with a green lettuce and tomato salad. California Sauvignon Blanc (Benziger) went well with this recipe.

• Winter vegetable stew

  • afarmsong on July 13, 2014

    This was horrible, I tried really hard to save it, but it went straight into the compost pile.

• Pasta fresca

  • fractal on December 31, 2019

    Tasty although I have had a clumping problem with the fresh mozzarella.

• Broccoli-tofu stir-fry

  • fractal on December 31, 2019

    Often use the sauce for usual stir fry. Good to have the tofu as without it the sauce can be a bit much.

• Moosewood fudge brownies

  • fractal on December 31, 2019

    Favorite brownie recipe.

  • Meags on August 24, 2022

    A-ma-zing!!

• Caribbean fish in a packet

  • sdutton on July 16, 2020

    Simple and delicious. The recipe says to use tomatoes or peppers. We used both because I had over-ripe tomato and a pepper on hand.

• Sweet potato salad

  • Meags on January 10, 2023

    This was really tasty! I used Japanese sweet potatoes from Trader Joe's because I don't like regular sweet potatoes. I will definitely make this again! The combination of the acidic/sharp cider vinegar and Dijon go perfectly with the honey. Next time I'll add a little less honey - just for cutting back on sugar, not because it tasted too sweet.

• Eggplant Mykonos

  • Meags on November 24, 2021

    This is a good fall and winter dish. Don't skip the feta. It really makes the dish.

• Couscous with artichoke hearts and walnuts

  • Wlow on January 03, 2026

    Really enjoyed! added white beans to make a pantry main dish.

• Mediterranean lentil salad

  • innerharbors on March 11, 2026

    This is a house favorite, probably going back a couple of decades at this point. Great as a vegetarian main.

• Mediterranean potato salad

  • innerharbors on May 14, 2025

    A long time fave that complements many styles of cuisine as an easy side dish.

• Pasta tutto giardino

  • jennables on September 16, 2025

    This came together really quickly and was delicious!! I used zucchini from my garden and doubled up on it instead of using mushrooms and it turned out quite nicely! I’d make it again for a weeknight meal!

• Asparagus, tomato, and green pea sauté

  • FlowerGold on April 28, 2026

    Straightforward, easy, light and healthy served with rotisserie chicken and rice. Was a little bland, maybe dried tarragon would hold up under the heat better than the fresh. Or add the tarragon at the end. Was a little bland. Maybe the tomatoes weren’t ripe enough. Husband used tamari. The cheese helps.

• Asian fish in a packet

  • eliza on April 27, 2026

    Thanks to Wlow for drawing my attention to this recipe. I used BC black cod from Fisherfolk (an excellent black cod) and also increased the rice quite a bit. I used brown rice as that’s what I had on hand. I had Ontario bok choy and that worked great with the stated oven temp and timing of 20 min. At that point the cod was perfectly cooked and the rice was getting toasty. This was really delicious. Will def repeat.

  • Wlow on April 16, 2026

    3/2020 Great. Used salmon, doubled amount of rice (1 C rice per packet), Asian mustard greens (try bok choy), partial fish sauce in place of soy sauce. In future try toaster oven or baking more things in big oven to make good use of energy. 4/2026 bok choy very good, as are sliced fresh shiitake. Used all tamari no fish sauce.

• Fish Algiers

  • innerharbors on September 19, 2024

    A very simple preparation, I usually sub in harissa for the cayenne if I have it on hand. Good for weeknights.

• Tofu burritos

  • Churchim808 on August 23, 2025

    Cheap and easy recipe. It does taste more Spanish than Mexican although the recipe for claim to be either. I used frozen tofu which I recommend because this needs all the texture boost it can get.

• Six-minute chocolate cake

  • kimslist on September 13, 2010

    The title is not an exaggeration (as far as prep/cleanup time goes). I don't even like cake very much, but this vegan recipe turns out moist, chocolatey, and lends itself well to many more elaborations.

  • macfadden on April 07, 2016

    This is a very, very good cake. It is moist, dense, and entirely excellent. My mom made it all the time when I was a kid and we all loved it. Easy clean-up, too!

  • Karen_S. on March 28, 2022

    AKA a depression/war cake. I've made this in a small bundt pan (6 cup), and also in my KAF tea loaf pan as well as an 8in square pan. I tried the frosting the first time but we found it too sweet and we prefer it just plain with a sprinkling of powdered sugar when served. It's nice for a small household as the cake is not too big, and without the frosting it isn't too, too sweet.

  • fractal on December 31, 2019

    Good cake. Can be made with gluten free flour if needed.