Simple and good. Be light handed with the salt , since capers also add some saltiness.

Brilliant! I knew I would love them before I made them , just don't roll the dough out too thin.

My favourite hummus recipe and mostly because there is no tahini which I don't care for. I omit the cumin seeds and love the heat of the chile pepper. Garlic and lemon are also best friends.

I love the flavour combination but my advice to you is to really press the coconut and quinoa coating into the chicken strips. I just lightly coated them and some of the coating fell off, burning on the sheet and stinking up my kitchen. Also they didn't crisp up enough, but I blame myself I could have kept them in longer but the burnt pieces of coating were worrying me and I tend to be very wary of overcooking chicken breast , I watch it like a hawk making sure it doesn't become not dry and horrible. Didn't have the dipping sauce and they were still good.

You wouldn't think you'd need a recipe for something like this but you do..... you do. I think the addition of butter makes these that much better. They taste amazing, FAR better than those horrible stale pita chips they sell as snacks and charge almost $5 a bag. I dipped them in hummus and quiet enjoyed myself. I am sure you can think of many yummy flavour combinations you can add to these.

This is basically a recipe to cook black beans in a slow cooker. I didn't put them on toasts or do anything else that was suggested in there. The cooking time was understated at 3 hours on high - I needed to add time and next time would start out around 4 hours. Next time I would double all the spices - and for the record this did not come out spicy, so if you want it to be, definitely add that spice in. I'd like to toss in some frozen adobo sauce I have in the freezer. I just ate this with rice and it was good - nothing crazy special. I would make it again (w/ changes noted above) if I wanted black beans and rice for an easy meal that will cook without much effort. Prep time was only around 15 min.

This is my first time making a falafel , these tasted great to me. I would make one change , it says press these down into a 1 cm patty, I say keep them nice and thick , they get a bit crispy on the outside and I like a nice moist and thick falafel to bite into. This made a great wrap for lunch .

I would love to tell you about this interesting combination of flavors, but... I am used to jam making as a one day session, from purchase to processing. Most Strawberry preserve recipes recommend macerating for anywhere from 1 hour to days. This recipe is a 3 day process- macerating overnight, simmering and again macerating overnight before finally adding the other flavors and canning ( although, in this book hot water bath canning is eschewed for hot packing sterile jars and nothing more). Well, after the simmer I let the berries cool but oops, forgot to put them back in the fridge :( let's just say, the ants died happy. I hope my produce guy at the Farmer's Market tomorrow has the same tart berries. The 'sweet' ones went on the compost, with all the flavor of cotton balls. Will post when I succeed in making this jam.

That is a long title for something quite...bland. I kind of knew it when I read the recipe but didn't have the time and space in my mind to modify the recipe. I served it with jasmine rice and a super good cabbage salad with grilled pineapple and roasted pepitas.

This dinner is aaaamaaaazinggg!!! I typically write very practical notes here, but this is just all around good food. The flavors are huge and I can't wait to make this again. This is likely to be part of our regular rotation - it's interesting and it's not that hard to make. I used canned chickpeas, and chickpeas in general aren't usually my favorite, but the lemon and sumac really made it taste special. I highly recommend this! Please make it!

Fennel is not the first thing that I reach for at the farmers market but after seeing this recipe posted all over the blogosphere, I decided to give it a try. I found the dish to be surprisingly rich and extremely flavorful. I never use the full amount of oil called for in a recipe but it came back to bite me this time. My onions started to burn before the fennel wedges reached the state of caramelized goodness pictured in the book but luckily they were still delicious anyway. I served the fennel and accompanying sauce over and around pre made mushroom ravioli for an extremely quick and fantastic dinner.