Notes about Recipes in this book

• Green chile cheeseburgers

  • TrishaCP on September 28, 2013

    These were easy to prepare and really delicious. Obviously, the point of this recipe is to highlight roasted green chiles, but depending on where you live, they can be hard to find. Since both the burger and the sauce are fabulous in their own right and don't require fresh green chiles, consider these even without the green chile topping. (The burger and sauce feature the flavor of ground New Mexican chile.)

• Chicken stir-fry with chanterelles (Jiyou jun chao ji)

  • Rutabaga on November 15, 2014

    Despite the fact that I did not follow the steps in this recipe as written, this was still a tasty stir fry dish. Next time, I will allot more time to make it, as the chicken should marinate for 30 minutes prior to cooking. I also ended up rushing the remaining steps, and did not give the oil time to heat properly. The chicken was still tender, but the mushrooms soaked up a little too much oil as a result. Still, considering how good it was when made in a hurry, I'm sure it would be brilliant when made as directed.

• Garlic scape pesto

  • Rutabaga on June 11, 2014

    This is definitely for garlic lovers. I first used it as a dip for pita chips - delicious, but with potent garlic flavor. The rest I tossed with whole wheat spaghetti and tomatoes for a light supper. Because I didn't have cashews on hand, I used pine nuts instead, which made a good substitute.

  • jzanger on June 20, 2014

    I just made this as well, with pistachios instead of cashews. The previous reviewer is correct that the garlic flavor is potent, but I foresee using this almost as a condiment as well as a pasta sauce. Tonight it was used to finish some braised lentils with a fried egg. A little goes a long way.

  • TrishaCP on June 18, 2020

    This is great. I’ve made garlic scape pesto before, so I was ready for the potency. (If it’s a concern, you can cut the flavor with tomatoes.) I served this as a pasta sauce.

• German-style green sauce (Grüne sosse)

  • Rutabaga on April 20, 2014

    This Gruene Sosse had a thinner consistency than the version I remember my German great-aunt making years ago. Of course, I think there are many, many versions, and this version is still good. I substituted arugula for the watercress and green onions for the chives. Next time, I will use less buttermilk, as I think I would still like a somewhat thicker sauce. I might also try just chopping some of the herbs by hand rather than putting everything in the blender, keeping the sauce a little chunkier. We ate it with chicken for Easter.

• Walnut pesto (Pesto di noce)

  • Rinshin on July 15, 2016

    Perfect balance of all the flavors. Subbed dried tomatoes instead of dried tomatoes in oil without a taste problem.

• Arugula pesto (Pesto di rucola)

  • Rinshin on March 02, 2014

    What to do when you have more arugula than I can use up in salads? I use it in soups, stir-fries, and in sauces like this one. This was wonderful tasting. I used Meyer lemon zest because my tree is always loaded with lemons and to up the umami, added Iron chef Chin-san's secret......kombucha. Not the fermented stuff, but what can be bought in Japanese markets. It's kombu (kelp) powder. You can also make your own using a coffee grinder and kombu. This pesto is great in pasta and also in baked chicken and fish.

• Classic basil pesto (Pesto Genovese)

  • aeader on July 25, 2016

    Blanching the basil was worth it - it did eliminate the bitterness (esp. when using more mature basil leaves) and locked in the bright green color. This is now my go-to pesto recipe.

  • KristenD on August 20, 2025

    Fantastic, blanching was worth the extra step.

• Sweet corn and black raspberry ice cream

  • TrishaCP on September 08, 2017

    This is probably my favorite Jeni's flavor that I have tried to date. I made the black raspberry sauce in advance when raspberries were in season, and they do produce a perfect match with the corn ice cream. The flavor of the ice cream does taste like luscious sweet corn- I did simmer the cobs (since the corn is strained out anyway) to get even more corn flavor. Amazing.