Thai Eggplant Salad (Yum Mekeyau)

The Thai Eggplant Salad (page 302) is a really terrific main course salad. As I've said previously, we don't eat eggplant so I substituted zucchini. I treated it exactly as the directions said for the eggplant except I did not peel the skin off after I broiled the zucchini. I liked the charred flavor the broiling added and the dressing was perfect for the salad recipe.

Acaraje (Black-Eyed Pea Fritters)

The Acaraje recipe (page 193) is a type of hush puppy made with black-eyed peas. It is quite tasty and not difficult to make as long as you remember to soak the beans. I made half the recipe amount and cooked them in oil at 310 degrees to make sure they cooked all the way through.

Candied Sweet Potatoes

The Candied Sweet Potatoes (page 136) looked like a good recipe to test before Thanksgiving. The candied part turns the potatoes into a special treat without being overly sweet.

Apple, Rhubarb or Blueberry Tea Cake

The Apple, Rhubarb or Blueberry Tea Cake (page 397) is wonderful. Not too sweet and filled with the wonderful flavors of apple, pecan, cinnamon, and brown sugar. The recipe is easy, just assembled all the ingredients, put it in the oven for 60 minutes and enjoy. I can't wait until tea time!

Risotto Verde (Green Risotto)

Today I made the Risotto Verde (page 179) and it came out very creamy. I think I added too much liquid but it still tasted wonderful. It's full of herbs, fennel and yellow bell pepper. Since it's still summer here, I used the variation which calls for olive oil and coconut milk. I served it with an Italian spiced Cannellini bean burger and a salad.

Provencal Stuffed Tomatoes (Tomates Farcies A La Provencale)

The Provencal Stuffed Tomatoes (page 137) took no time at all to assemble and they make a lovely presentation. Stuffed with fine bread crumbs, basil and thyme, these tomatoes are an elegant side dish. I served them warm but Heaven's Banquet says they can also be served at room temperature.

Spinach and Toasted Almond Pesto

The Spinach and Toasted Almond Pesto (page 511) is a versatile recipe for pesto. You can change the nuts or change the spinach with green herbs, which is what I did. It is the end of summer and highs are in the 90's this week, so spinach can be pitta aggravating. Instead of spinach, I used basil, parsley, cilantro and mint for a nice cooling effect. I served it over pasta with some roasted asparagus on the side.

Risi E Bisi (Rice and Peas)

The risotto recipe called Risi E Bisi (page 178) is a creamy rice dish that takes about 30 minutes of constant care to cook it. I made it with a very good vegetable stock which was packed full of green herbs, and gave the entire dish a pleasant pale green color. I served the rice and peas dish with braised cauliflower and green beans and a tofu steak. Risi E Bisi is a very delicious rice dish that I would make again for company.