Delicious. Flavorful. Healthy. Beautiful. Interesting. It really is the whole package. This book is certainly good for you, but I’m pretty confident you’ll forget about that aspect once you pass few pages of smoothies. Everything I’ve tried has been flavor-packed. There’s a huge range of recipes. There are beautiful photos of a lot of the dishes.
My pics and thoughts on the dishes I’ve tried:
1) Easy Being Green Smoothie – p 55. Nice sweet and Earthy balance. Really refreshing.
2) Pomegranate and Chile Glazed Pork Carnitas – p 192 with Guacamole – p 25 and Pickled Red Onions – p 32. Total wow! These are fabulous! This is definitely in my top 2 favorite pork loin dishes. The flavor is off the charts. My 13 year old went back to get a little more, and she never does that. The recipe says it serves 8, but it served 4 in this house. I love the sweet peas added to the guac.
3) Avocado Toast with Red Chile and Cilantro – p 61. We make avocado toast all the time. Bobby’s has chiles, cilantro, and fresh lime juice added, and it’s a great variation.
4) Grilled Cheese and Tomato Soup – p 149 and Frico – p 42. Yummy comfort food at its lightest. The tomato soup has a stong roasted tomato taste. I love the crisp frico. Funny, I’ve done that with parmesan, but never thought of doing it with other cheeses.
5) Vanilla Date Smoothie with Nutmeg and Orange – p 52. This has a lightly sweet, very wintery taste. Yum.
6-7) Salmon Gyro with Roasted Tomato Mustard Seed Tzatziki – p 116 with Tzatziki – p 24, Yogurt Flatbread – p 119, and Shredded Greens with Feta, Dill, and Green Onions – p 116. Wow. This was even better than the carnitas. The flatbread was about 1/3 Greek yogurt which gave it the most tender, pillowy texture. My tortilla warmer kept them all warm as I finished the rest. The addition of roasted tomatoes and grainy Dijon in the tzatziki was fantastic. The grocery store down the street has that with the British pantry items, instead of with all the other mustard.
8) Israeli Breakfast Sandwich – p 63. That’s a great sandwich! Hummus, roasted eggplant, Israeli salad, cabbage, hot sauce, and boiled eggs. Yeah.
9) Roasted Shrimp with Salsa Calabrese – p 171. Delicious. He packs a ton of flavorful vegetables into that puree the shrimp parade on.
10) Roast Chicken Dinner with Mustard Greens and Torn Rye Bread Croutons – p 184. Yum! His chicken method is totally fuss-free. He has you add the chicken drippings to the salad dressing and it adds so much depth of flavor.
Okay, I’ve tried 10 recipes now. At my very ordinary, suburban Texas grocery store, I only had trouble finding 4 ingredients: The mango hot sauce in #8. I substituted Cholula. In #10, mine didn’t have baby mustard greens, frisee, or kumquats. I subbed in finely shredded mustard greens, another curly lettuce, and another small citrus. I couldn’t have driven to the nicer grocer the next town over, but I think it worked out fine.
Some others I have flagged to try: Roasted Peach and Pistachio Smoothie – p 54 * Baked Egg Muffins with Piperade and Garlic Bread Crumbs – p 60 * Israeli Breakfast Sandwich – p 63 * Savory Oatmeal with Poached Egg, Parmesan, and Bacon * Spelt Waffles with Blueberry Compote and Lemon Ricotta Cream – p 77 * Roasted Carrot and Harissa Hummus with Dill – p 105 * Cuban Fish Tacos with Mojo Red Cabbage Slaw – p 120 * Sweet Potato and Black Bean Tacos with Pickled Green Onions – p 124 * Shrimp Pad Thai Salad – p 129 * Greek Salad with Herbed Tofu “Feta” – p 130 * Shredded Brussels Sprouts with Pomegranate-Orange Vinaigrette and Pecans – p 136 * Mushroom Barley Soup – p 147 * Salsa Verde Chicken Soup with Roasted Hominy – p 150 * Moroccan Lamb Chili with Toasted Almond Couscous – p 152 * Stuffed Poblano Chiles with Israeli Couscous Ratatouille – p 159 * Eggplant Parmesan Redux – p 161 * Slow-Cooked Char with Broccolini, Capers, and Serrano Pepper – p 168 * Roasted Shrimp with Salsa Calabrese – p 171 * Quinoa con Pollo with Peas and Green Olives – p 180 * Roast Chicken Dinner with Mustard Greens and Torn Rye Bread Croutons – p 184 * Grilled Skirt Steak with Tomato – Horseradish Salsa – p 195 * Roasted Green Beans with Tomatoes and Hazelnuts – p 207 * Spicy Maple-Roasted Hasselback Sweet Potatoes – p 224 * Parsnips and Carrots en Papillote with Wine, Maple, and Thyme – p 231 * Banana Split with Spiced Strawberries and Pistachios – p 238 * Deconstructed Mulled Wine-Poached Pear Crisp – p 242 * Olive Oil Brownies with Toasted Bread Crumbs – p 246
I’ll update this as I play in the book more.
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From the Publisher
Kalbi-Style Flank Steak with Cucumber Kimchi in Lettuce Leaves
I learned to make this recipe from a Korean woman on the set of my show Grill It! many years ago. It achieves that perfect balance of sweet, salty, and spicy, with some fresh and crunchy elements to boot. With tons of spice, this dish is so flavorful that a little goes a long way. Satisfaction guaranteed.
Steak
- ¼ cup low-sodium tamari or soy sauce
- 1 tablespoon toasted sesame oil
- 1 small ripe Asian pear, peeled and grated
- 1 tablespoon gochujang (chile paste)
- 1 tablespoon honey or pure maple syrup
- 2 garlic cloves, chopped
- 1 tablespoon finely grated peeled fresh ginger
- 1½ pounds flank steak
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'Grilled Cheese' and Tomato Soup |
Mustard-Marinated Kale Salad with Caramelized Onion and Spicy Chickpeas |
Olive Oil Brownies with Toasted Bread Crumbs |
About the author
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Delicious. Healthy. Beautiful. Interesting. The total package!
Reviewed in the United States on December 6, 2017
Delicious. Flavorful. Healthy. Beautiful. Interesting. It really is the whole package. This book is certainly good for you, but I’m pretty confident you’ll forget about that aspect once you pass few pages of smoothies. Everything I’ve tried has been flavor-packed. There’s a huge range of recipes. There are beautiful photos of a lot of the dishes.My pics and thoughts on the dishes I’ve tried:1) Easy Being Green Smoothie – p 55. Nice sweet and Earthy balance. Really refreshing.2) Pomegranate and Chile Glazed Pork Carnitas – p 192 with Guacamole – p 25 and Pickled Red Onions – p 32. Total wow! These are fabulous! This is definitely in my top 2 favorite pork loin dishes. The flavor is off the charts. My 13 year old went back to get a little more, and she never does that. The recipe says it serves 8, but it served 4 in this house. I love the sweet peas added to the guac.3) Avocado Toast with Red Chile and Cilantro – p 61. We make avocado toast all the time. Bobby’s has chiles, cilantro, and fresh lime juice added, and it’s a great variation.4) Grilled Cheese and Tomato Soup – p 149 and Frico – p 42. Yummy comfort food at its lightest. The tomato soup has a stong roasted tomato taste. I love the crisp frico. Funny, I’ve done that with parmesan, but never thought of doing it with other cheeses.5) Vanilla Date Smoothie with Nutmeg and Orange – p 52. This has a lightly sweet, very wintery taste. Yum.6-7) Salmon Gyro with Roasted Tomato Mustard Seed Tzatziki – p 116 with Tzatziki – p 24, Yogurt Flatbread – p 119, and Shredded Greens with Feta, Dill, and Green Onions – p 116. Wow. This was even better than the carnitas. The flatbread was about 1/3 Greek yogurt which gave it the most tender, pillowy texture. My tortilla warmer kept them all warm as I finished the rest. The addition of roasted tomatoes and grainy Dijon in the tzatziki was fantastic. The grocery store down the street has that with the British pantry items, instead of with all the other mustard.8) Israeli Breakfast Sandwich – p 63. That’s a great sandwich! Hummus, roasted eggplant, Israeli salad, cabbage, hot sauce, and boiled eggs. Yeah.9) Roasted Shrimp with Salsa Calabrese – p 171. Delicious. He packs a ton of flavorful vegetables into that puree the shrimp parade on.10) Roast Chicken Dinner with Mustard Greens and Torn Rye Bread Croutons – p 184. Yum! His chicken method is totally fuss-free. He has you add the chicken drippings to the salad dressing and it adds so much depth of flavor.Okay, I’ve tried 10 recipes now. At my very ordinary, suburban Texas grocery store, I only had trouble finding 4 ingredients: The mango hot sauce in #8. I substituted Cholula. In #10, mine didn’t have baby mustard greens, frisee, or kumquats. I subbed in finely shredded mustard greens, another curly lettuce, and another small citrus. I couldn’t have driven to the nicer grocer the next town over, but I think it worked out fine.Some others I have flagged to try: Roasted Peach and Pistachio Smoothie – p 54 * Baked Egg Muffins with Piperade and Garlic Bread Crumbs – p 60 * Israeli Breakfast Sandwich – p 63 * Savory Oatmeal with Poached Egg, Parmesan, and Bacon * Spelt Waffles with Blueberry Compote and Lemon Ricotta Cream – p 77 * Roasted Carrot and Harissa Hummus with Dill – p 105 * Cuban Fish Tacos with Mojo Red Cabbage Slaw – p 120 * Sweet Potato and Black Bean Tacos with Pickled Green Onions – p 124 * Shrimp Pad Thai Salad – p 129 * Greek Salad with Herbed Tofu “Feta” – p 130 * Shredded Brussels Sprouts with Pomegranate-Orange Vinaigrette and Pecans – p 136 * Mushroom Barley Soup – p 147 * Salsa Verde Chicken Soup with Roasted Hominy – p 150 * Moroccan Lamb Chili with Toasted Almond Couscous – p 152 * Stuffed Poblano Chiles with Israeli Couscous Ratatouille – p 159 * Eggplant Parmesan Redux – p 161 * Slow-Cooked Char with Broccolini, Capers, and Serrano Pepper – p 168 * Roasted Shrimp with Salsa Calabrese – p 171 * Quinoa con Pollo with Peas and Green Olives – p 180 * Roast Chicken Dinner with Mustard Greens and Torn Rye Bread Croutons – p 184 * Grilled Skirt Steak with Tomato – Horseradish Salsa – p 195 * Roasted Green Beans with Tomatoes and Hazelnuts – p 207 * Spicy Maple-Roasted Hasselback Sweet Potatoes – p 224 * Parsnips and Carrots en Papillote with Wine, Maple, and Thyme – p 231 * Banana Split with Spiced Strawberries and Pistachios – p 238 * Deconstructed Mulled Wine-Poached Pear Crisp – p 242 * Olive Oil Brownies with Toasted Bread Crumbs – p 246I’ll update this as I play in the book more.
Reviewed in the United States on December 6, 2017
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Reviewed in the United States 🇺🇸 on December 6, 2017
My pics and thoughts on the dishes I’ve tried:
1) Easy Being Green Smoothie – p 55. Nice sweet and Earthy balance. Really refreshing.
2) Pomegranate and Chile Glazed Pork Carnitas – p 192 with Guacamole – p 25 and Pickled Red Onions – p 32. Total wow! These are fabulous! This is definitely in my top 2 favorite pork loin dishes. The flavor is off the charts. My 13 year old went back to get a little more, and she never does that. The recipe says it serves 8, but it served 4 in this house. I love the sweet peas added to the guac.
3) Avocado Toast with Red Chile and Cilantro – p 61. We make avocado toast all the time. Bobby’s has chiles, cilantro, and fresh lime juice added, and it’s a great variation.
4) Grilled Cheese and Tomato Soup – p 149 and Frico – p 42. Yummy comfort food at its lightest. The tomato soup has a stong roasted tomato taste. I love the crisp frico. Funny, I’ve done that with parmesan, but never thought of doing it with other cheeses.
5) Vanilla Date Smoothie with Nutmeg and Orange – p 52. This has a lightly sweet, very wintery taste. Yum.
6-7) Salmon Gyro with Roasted Tomato Mustard Seed Tzatziki – p 116 with Tzatziki – p 24, Yogurt Flatbread – p 119, and Shredded Greens with Feta, Dill, and Green Onions – p 116. Wow. This was even better than the carnitas. The flatbread was about 1/3 Greek yogurt which gave it the most tender, pillowy texture. My tortilla warmer kept them all warm as I finished the rest. The addition of roasted tomatoes and grainy Dijon in the tzatziki was fantastic. The grocery store down the street has that with the British pantry items, instead of with all the other mustard.
8) Israeli Breakfast Sandwich – p 63. That’s a great sandwich! Hummus, roasted eggplant, Israeli salad, cabbage, hot sauce, and boiled eggs. Yeah.
9) Roasted Shrimp with Salsa Calabrese – p 171. Delicious. He packs a ton of flavorful vegetables into that puree the shrimp parade on.
10) Roast Chicken Dinner with Mustard Greens and Torn Rye Bread Croutons – p 184. Yum! His chicken method is totally fuss-free. He has you add the chicken drippings to the salad dressing and it adds so much depth of flavor.
Okay, I’ve tried 10 recipes now. At my very ordinary, suburban Texas grocery store, I only had trouble finding 4 ingredients: The mango hot sauce in #8. I substituted Cholula. In #10, mine didn’t have baby mustard greens, frisee, or kumquats. I subbed in finely shredded mustard greens, another curly lettuce, and another small citrus. I couldn’t have driven to the nicer grocer the next town over, but I think it worked out fine.
Some others I have flagged to try: Roasted Peach and Pistachio Smoothie – p 54 * Baked Egg Muffins with Piperade and Garlic Bread Crumbs – p 60 * Israeli Breakfast Sandwich – p 63 * Savory Oatmeal with Poached Egg, Parmesan, and Bacon * Spelt Waffles with Blueberry Compote and Lemon Ricotta Cream – p 77 * Roasted Carrot and Harissa Hummus with Dill – p 105 * Cuban Fish Tacos with Mojo Red Cabbage Slaw – p 120 * Sweet Potato and Black Bean Tacos with Pickled Green Onions – p 124 * Shrimp Pad Thai Salad – p 129 * Greek Salad with Herbed Tofu “Feta” – p 130 * Shredded Brussels Sprouts with Pomegranate-Orange Vinaigrette and Pecans – p 136 * Mushroom Barley Soup – p 147 * Salsa Verde Chicken Soup with Roasted Hominy – p 150 * Moroccan Lamb Chili with Toasted Almond Couscous – p 152 * Stuffed Poblano Chiles with Israeli Couscous Ratatouille – p 159 * Eggplant Parmesan Redux – p 161 * Slow-Cooked Char with Broccolini, Capers, and Serrano Pepper – p 168 * Roasted Shrimp with Salsa Calabrese – p 171 * Quinoa con Pollo with Peas and Green Olives – p 180 * Roast Chicken Dinner with Mustard Greens and Torn Rye Bread Croutons – p 184 * Grilled Skirt Steak with Tomato – Horseradish Salsa – p 195 * Roasted Green Beans with Tomatoes and Hazelnuts – p 207 * Spicy Maple-Roasted Hasselback Sweet Potatoes – p 224 * Parsnips and Carrots en Papillote with Wine, Maple, and Thyme – p 231 * Banana Split with Spiced Strawberries and Pistachios – p 238 * Deconstructed Mulled Wine-Poached Pear Crisp – p 242 * Olive Oil Brownies with Toasted Bread Crumbs – p 246
I’ll update this as I play in the book more.
Delicious. Healthy. Beautiful. Interesting. The total package!
Reviewed in the United States 🇺🇸 on December 6, 2017
Delicious. Flavorful. Healthy. Beautiful. Interesting. It really is the whole package. This book is certainly good for you, but I’m pretty confident you’ll forget about that aspect once you pass few pages of smoothies. Everything I’ve tried has been flavor-packed. There’s a huge range of recipes. There are beautiful photos of a lot of the dishes.Reviewed in the United States 🇺🇸 on December 6, 2017
My pics and thoughts on the dishes I’ve tried:
1) Easy Being Green Smoothie – p 55. Nice sweet and Earthy balance. Really refreshing.
2) Pomegranate and Chile Glazed Pork Carnitas – p 192 with Guacamole – p 25 and Pickled Red Onions – p 32. Total wow! These are fabulous! This is definitely in my top 2 favorite pork loin dishes. The flavor is off the charts. My 13 year old went back to get a little more, and she never does that. The recipe says it serves 8, but it served 4 in this house. I love the sweet peas added to the guac.
3) Avocado Toast with Red Chile and Cilantro – p 61. We make avocado toast all the time. Bobby’s has chiles, cilantro, and fresh lime juice added, and it’s a great variation.
4) Grilled Cheese and Tomato Soup – p 149 and Frico – p 42. Yummy comfort food at its lightest. The tomato soup has a stong roasted tomato taste. I love the crisp frico. Funny, I’ve done that with parmesan, but never thought of doing it with other cheeses.
5) Vanilla Date Smoothie with Nutmeg and Orange – p 52. This has a lightly sweet, very wintery taste. Yum.
6-7) Salmon Gyro with Roasted Tomato Mustard Seed Tzatziki – p 116 with Tzatziki – p 24, Yogurt Flatbread – p 119, and Shredded Greens with Feta, Dill, and Green Onions – p 116. Wow. This was even better than the carnitas. The flatbread was about 1/3 Greek yogurt which gave it the most tender, pillowy texture. My tortilla warmer kept them all warm as I finished the rest. The addition of roasted tomatoes and grainy Dijon in the tzatziki was fantastic. The grocery store down the street has that with the British pantry items, instead of with all the other mustard.
8) Israeli Breakfast Sandwich – p 63. That’s a great sandwich! Hummus, roasted eggplant, Israeli salad, cabbage, hot sauce, and boiled eggs. Yeah.
9) Roasted Shrimp with Salsa Calabrese – p 171. Delicious. He packs a ton of flavorful vegetables into that puree the shrimp parade on.
10) Roast Chicken Dinner with Mustard Greens and Torn Rye Bread Croutons – p 184. Yum! His chicken method is totally fuss-free. He has you add the chicken drippings to the salad dressing and it adds so much depth of flavor.
Okay, I’ve tried 10 recipes now. At my very ordinary, suburban Texas grocery store, I only had trouble finding 4 ingredients: The mango hot sauce in #8. I substituted Cholula. In #10, mine didn’t have baby mustard greens, frisee, or kumquats. I subbed in finely shredded mustard greens, another curly lettuce, and another small citrus. I couldn’t have driven to the nicer grocer the next town over, but I think it worked out fine.
Some others I have flagged to try: Roasted Peach and Pistachio Smoothie – p 54 * Baked Egg Muffins with Piperade and Garlic Bread Crumbs – p 60 * Israeli Breakfast Sandwich – p 63 * Savory Oatmeal with Poached Egg, Parmesan, and Bacon * Spelt Waffles with Blueberry Compote and Lemon Ricotta Cream – p 77 * Roasted Carrot and Harissa Hummus with Dill – p 105 * Cuban Fish Tacos with Mojo Red Cabbage Slaw – p 120 * Sweet Potato and Black Bean Tacos with Pickled Green Onions – p 124 * Shrimp Pad Thai Salad – p 129 * Greek Salad with Herbed Tofu “Feta” – p 130 * Shredded Brussels Sprouts with Pomegranate-Orange Vinaigrette and Pecans – p 136 * Mushroom Barley Soup – p 147 * Salsa Verde Chicken Soup with Roasted Hominy – p 150 * Moroccan Lamb Chili with Toasted Almond Couscous – p 152 * Stuffed Poblano Chiles with Israeli Couscous Ratatouille – p 159 * Eggplant Parmesan Redux – p 161 * Slow-Cooked Char with Broccolini, Capers, and Serrano Pepper – p 168 * Roasted Shrimp with Salsa Calabrese – p 171 * Quinoa con Pollo with Peas and Green Olives – p 180 * Roast Chicken Dinner with Mustard Greens and Torn Rye Bread Croutons – p 184 * Grilled Skirt Steak with Tomato – Horseradish Salsa – p 195 * Roasted Green Beans with Tomatoes and Hazelnuts – p 207 * Spicy Maple-Roasted Hasselback Sweet Potatoes – p 224 * Parsnips and Carrots en Papillote with Wine, Maple, and Thyme – p 231 * Banana Split with Spiced Strawberries and Pistachios – p 238 * Deconstructed Mulled Wine-Poached Pear Crisp – p 242 * Olive Oil Brownies with Toasted Bread Crumbs – p 246
I’ll update this as I play in the book more.
Images in this review
Reviewed in the United States 🇺🇸 on December 10, 2022
Reviewed in the United States 🇺🇸 on February 22, 2023
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JESUS FLORES
Recetas sencillas, deliciosas, que te hacen sentir súper bien.
Reviewed in Mexico 🇲🇽 on March 24, 2020
