Notes about Recipes in this book

• Arctic char on a bed of kale

  • mharriman on February 09, 2020

    This was my first time ever cooking or eating Arctic char and it was very good. I used lacinato kale and it wilted and cooked nicely without becoming limp or mushy. The cooking time for the kale and then the kale and Arctic char was spot on at the mid range of time given. We thought the sour cream, dill, and horseradish sauce was a delicious accompaniment. Served with garlic mashed potatoes. Better than the salmon with kale and cabbage from One Pot we had six days ago.

• Creamy fettuccine with Brussels sprouts and mushrooms

  • afterdharma on September 23, 2012

    Easy and quick.

• Louisiana catfish with okra & corn

  • whitewoods on December 29, 2018

    Simple and good, but next time I think I will use fresh okra and fresh corn. I opted for frozen based on the author's comments, and it was okay.

• Chicken & spinach soup with fresh pesto

  • mharriman on July 28, 2021

    I enjoyed this soup more the second day after it sat in the fridge for 24 hours. The flavors came into full bloom. This is a fast, easy, and tasty lunch meal, especially using already roasted chicken and fresh basil from my herb garden.

• Bean & butternut tacos with green salsa

  • dinnermints on January 09, 2017

    Very good. I used heaping servings of the spices, cut up the squash the night before (huge help, next time would make the salsa before). I also at least doubled, maybe tripled the amount of garlic used in both the squash and the salsa. To save time, I didn't toast and grind cumin seeds (used pre-ground from my pantry), and heated up the tortillas in the microwave, which worked fine. The salsa is divine!