• ellabee on September 17, 2022

  Recommended in forum thread on underrated cookbooks.

• Rinshin on January 22, 2020

  Red pepper boats stuffed with ricotta, spinach, and tomato sauce, page 104. Very good use of ricotta and Gruyere cheese. The filling was perfectly light texture and flavor complimented the sweetness of red peppers. Added 2 T cooked bacon bits to the filling. The direction was right on the mark. This is now my favorite stuffed peppers.

Notes about Recipes in this book

• Asparagus torte

  • breakthroughc on May 11, 2021

    This was a nice vegetarian spring dinner. Nothing revolutionary about the recipe, but I liked the amount of asparagus in the dish. The is a much an asparagus dish (two pounds) as it is an egg dish. I did not blanch my asparagus as it was a completely nonsensical step. Not only would you use another pan, but I think you would likely end up with overcooked asparagus. I sautéed it a little longer with the onions until it was tender crisp. I used twice the amount of fresh basil and gruyere cheese.

• Baked whole Jerusalem artichokes

  • mjes on September 12, 2021

    A simple preparation of Jerusalem artichokes with garlic and juniper berries provides a way to introduce people to the vegetable without masking it in a combination dish. Recommended.

• Baked macaroni with zucchini and three cheeses

  • Kjohns101 on November 02, 2022

    A very good vegetarian dish which gets better the second day when rewarmed.

• Red pepper boats stuffed with ricotta, spinach, and tomato sauce

  • Kjohns101 on November 02, 2022

    I make these stuffed peppers often. I don't always have gruyere and just use some parmesan or asiago instead. Sometimes I'll make a meat tomato sauce and pour over instead of just the marinara sauce. It's good this way too. It's a versatile stuffed pepper dish and quite delicious.

  • Rinshin on November 28, 2020

    Very good use of ricotta and Gruyere cheese. The filling was perfectly light textured and flavor complimented the sweetness of red peppers. Added 2 T cooked bacon bits to the filling. The direction was right on the mark. This is now my favorite stuffed peppers.

  • breakthroughc on April 10, 2023

    Really nice stuffed peppers, I had some extra bread rumba so I mixed them with some Parmesan and olive oil to top them with. Would make again.

• Sausage, peppers, and onions with vinegar

  • breakthroughc on June 08, 2021

    This was delicious and had great depth of flavor for the amount of cooking time. Transformed cheap Costco Italian sausages into something great. I did use fresh tomatoes and seeded them, but did not peel them (a fussy and unnecessary step.). I doubled the oregano and used balsamic vinegar. I will definitely make again. I will try red wine vinegar next time as I think it would make it a brighter dish. It recommends serving with bread, but I served with polenta. It does require a large pan. I used my 10 inch braiser.

  • Rinshin on February 06, 2023

    Delicious! Halved the recipe by using 3 Italian sausages cut in chunks for easier eating along with loads of vegetables including mushrooms and fennel I wanted to use up making this almost 3 to 1 ratio of vegetables to sausages. Used canned tomato and for ease of cleaning up, same pan to cook sausages first followed by cooking vegetables in the same pan. Sausages were then added back before covering the pan with other ingredients. Added a little more balsamic vinegar. Great with warmed baguette halves. Now my favorite recipe using Italian sausages. Should work welll with vegetarian sausages too. Photo added.