Notes about Recipes in this book

• Lemon-lime basil shortbread cookies

  • peaceoutdesign on December 28, 2020

    Great flavor but shortbread didn't end up dense enough and was very crumbly. I would use the lime, lemon, and basil ratios but find a better shortbread recipe.

• Candy-stripe beet and carrot slaw

  • damazinah on July 04, 2015

    Really good, with a bright, crisp flavor! I only had red beets, which turned everything pink, but it was still wonderful. You could add a bit of traditional flavor by replacing some of the yogurt with mayonnaise, and I think it would still be a great slaw.

• Celery, apple, and fennel slaw

  • aeader on June 27, 2022

    This is one of our favorite salads. Bright flavors, stays crunchy even the next day in the dressing. Very refreshing, especially with grilled or roasted meats or alongside heavier dishes.

• Grilled chicken with za'atar

  • PennyG on August 15, 2011

    This would have been fantastic had I not messed it up on the grill. Being new to grilling and my gas grill, I followed the instructions explicitly and the skin burned big time! The chicken was still good though. I would never cook this over direct heat again and probably for not as long. I will try this again because the marinade was mouth watering!

• Little gem, feta, and cumin salad

  • PennyG on August 15, 2011

    Blehhhh on the salad dressing. I didn't think it was all that. I wouldn't try again.

  • TrishaCP on May 01, 2017

    We loved this salad- it added a lot of flavor to the romaine we had on hand (a lettuce I usually find pretty tasteless). I would say our salad looked nothing like the magazine picture though- the pic seems to be missing the yogurt.

• Cumin aioli

  • PennyG on August 15, 2011

    Yum! This was great with the grilled chicken - very rich. I finished it off the next night as a dip with Vegetable Chips!

• Agave-glazed pork belly with grilled pineapple

  • apattin on January 01, 2014

    Use to grill pork tenderloin

• Blackberry buttermilk cake

  • TrishaCP on July 27, 2013

    A good basic buttermilk cake. However, the presentation with the blackberries on top is stunning. Mine baked for an hour in a 10 inch pan, but it needs to be watched carefully the last 20 minutes or so, as it gets very brown on the sides.

• Za'atar

  • chawkins on August 17, 2014

    I chose this recipe because my oregano is spreading like crazy and my thyme is not doing too well, also like the cumin included in the mix.