I agree with Shannon-this is a delicious recipe. I really liked the idea of cooking the quinoa with sauteed cumin seed--gave it a wonderful cumin-y flavor. The sumac-yogurt topping is a nice component as well. Will definitely be making this again.

A great, easy little recipe. I used very small baby brussel sprouts, so just sliced them in half before sauteeing, rather than separating all the leaves. I forgot to get the spinach, so I used beet greens instead, which worked well (they took a little longer to cook up than the spinach). The sweet and sour of the maple syrup and vinegar, plus the crunch of the almonds works so well with the veggies.

This is yet another winner from this book. A great combo of flavors-sweet sauteed onions, carrots, spicy harissa, cumin and caraway, and tangy cider vinegar. The carrots pair beautifully with the arugula. Another great salad from this book that will probably go into regular rotation.

This dish is a revelation--I had never thought of doing Kibbeh by layering the bulgur and the meat mixture in a dish, rather than mixing it all together and patting it into shapes. The approach in this recipe is so easy, and the end result looks really special. I didn't realize that I had run out of tahini when I got to making the sauce. I went to the store down the street hoping to remedy that, but they didn't have tahini, so I got babagannoush instead of making the tahini sauce. It was delicious that way.

This is a fantastic salad recipe. It comes together easily, but there really is something special about this. I love the idea of sauteeing pita bread and almonds together with sumac and chili flakes in olive oil and using it as a topping--that sure beats normal old croutons. The hot, sour, sweet, salty, crunchy, and chewy come together so well here. Try this soon!

This is a great recipe, and has lots of scope for making variations. I agree with Lisa that the technique for cooking the rice is a really good one. I wanted some more veggies in this, so I cut some asparagus up, and added it ~5 minutes before the rice was done so it could steam with the rice. I think peas would be really good in this as well. In the place of barberries, I used chopped dried tart cherries. I love the copious herbs in this dish as well. I can see this becoming a staple dish that can be adapted for a variety of situations and available ingredients.

I agree, with Susan L, this is a delicious recipe. All the herbs and lemon really make the flavors interesting, especially loved the dill here. I also like the combination of cheeses. I didn't have any arugula, so used some spinach instead. I used a whole wheat fillo dough that I found at whole foods, and definitely recommend that.

This is a great mac and cheese recipe. I see mac and cheese as one of the ultimate comfort foods, but I rarely make it because it seems so decadent and empty of nutrition. BUT this is recipe is an exception, since it is chock full of carrots, I actually felt okay about eating this. And it is delicious! I think I like this better than traditional mac and cheese. I followed the recipe closely, but also added a couple pinches of cayenne to the sauce. I definitely approve of Melissa's suggestion of sriracha squirted on top. Yum!!!

This recipe is a winner, and it will definitely be made in my kitchen again. It has such a refreshing, bright grapefruit flavor, especially with the grapefruit syrup that you pour on after it comes out of the oven, and then the lovely grapefruit glaze on top of that. I didn't make any tweaks, this recipe is perfect as-is. I took it to an upholstery class I'm taking right now, to share with everyone, and it was a big hit.

A simple, healthy, and tasty cabbage soup. I like the addition of the curry powder, it adds a bit of a kick and more interest. Instead of normal potatoes, I used sweet potatoes, and think that works really well with the curry powder flavors. I also felt like this needed some kind of topping, so I put a dollop of yogurt on it, which was great. Some fresh cilantro would be nice as well.

This is an excellent recipe. Although be sure to eat the cookies within a few days, as they don't keep their texture and flavor for much longer than that. I forgot to get salted Macadamia nuts, so if your macadamias are not salted, you'll probably want to use ~1 tsp salt in the batter. The sweet/salty/crunch/chewy contrasts are what make these cookies interesting.

These cookies pack a triple ginger hit--in the form of powdered, crystallized, and grated fresh ginger. Probably my favorite ginger cookie recipe to date. I made these at christmas, and we thoroughly enjoyed them. They also keep for a week or so if stored properly.

This is a delicious fish recipe. The Meyer Lemon-Olive Salsa really makes this dish special. I used cod instead of halibut, any mild white fish will work well here. I don't have a grill yet, so I panfried the fish in olive oil. Highly recommended.

This is a tasty little recipe. A galette full of sweet, roasted butternut squash and caramelized onions, mixed with melty Fontina cheese (Gruyere would also work well here). I halved the recipe, as I was just feeding myself. A halved recipe would be suitable for ~ 4 people. Instead of the mostly white flour galette crust recipe in the cookbook, I used the buckwheat tart crust (including the thyme leaves) from Sprouted Kitchen (for the Harvest Buckwheat tart), and recommend that change, as it is a great hearty crust. If you do that substitution, one buckwheat tart crust recipe is sufficient for a halved Butternut Squash Galette recipe. If you do the full (large) galette recipe, you will need to double the buckwheat tart crust amount.

A very interesting use for raw cauliflower--I never thought of using it in a pesto. I had some nice, yellowy/orange hued cauliflower from the farmers market, so it looked quite pretty as well. This is a tasty, simple dish, and it seems healthier than most pasta dishes do to me. I used almonds, which I think gives more depth of flavor than pine nuts. I would add more red pepper flakes to the pesto as well, a bit more heat adds some interest here.

This recipe is basically blanched spinach layered with cooked gnocchi, gorgonzola cheese, cream (I used half n half), and parmesan cheese, baked in the oven. It is delicious, but quite rich (I'm glad I used half n half instead of cream!). I don't think I will make this alot due to the richness, but if you need some easy comfort food occasionally, this will fit the bill. Be sure to get a good quality gnocchi. And drink a glass of good red wine with it!

I just made these, and I agree with mm107 that the whole grain cereal and rye flour are an excellent addition. The recipe calls for 1/4 cup brown sugar, I think you could probably double this if you want them sweeter. I did enjoy the mellow flavor of these, though, and I think the flavor of the cooked grains and rye shines through more clearly without alot of sugar.

Very nice recipe! Instead of blanching the kale, I just used it raw when making the pesto, which I definitely recommend. Using the raw kale gave the pesto a much brighter, fresher flavor than I think the blanched kale would do. I also used pecans instead of walnuts, which was also a good change. Overall, afresh, bright, easy dish--be sure to make this when you have good tomatoes on hand!

This is a pretty fiddly recipe with lots of steps, but WELL worth the effort. I made this for a dinner with my brother (who is vegetarian) and it was a hit. He commented that he really liked the sweetness of the squash with the herbs/spices, and the saltiness of the cheese. I really enjoyed the buckwheat crust (which obviously could be adapted to most any tart/pie recipe), and there really is an interesting blend of herbs and spices going on here (nutmeg, thyme, crushed red pepper). If you are thinking about trying this, do it, and follow the recipe to the letter...I was skeptical much of the way through, but the results were very pleasing!

This is a very intriguing recipe with some unexpected flavor combinations going on. Sweet, salty, sour, spicy, and a little bit of heat from the jalapenos. I will probably add more jalapenos next time, it worked really well with the other flavors. Don't skimp on the cumin and salt, that definitely amps things up. I remember sprinkling salt on cantaloupe as a kid, and I forgot how that really brings the flavors out of the sometimes subtle cantaloupe.

Very easy, delicious way to do scallops. I didn't have any spinach, but used some bok choy that I had on hand instead. I have peppers coming out of my ears from my CSA box right now, including anaheims, and other varieties, so I roasted a mix of different types of pepperse instead of just bell peppers. The variety of different roasted peppers added alot of flavor to this.

This is a super delicious, easy summer bruschetta recipe that packs alot of flavor. Basically, you grate the zucchini and briefly saute it with lots of garlic and lemon zest. Then, mix in some red chile flakes, salt, feta, and lemon juice, and you're done!