Another great tool this book offers is the symbol key. Each recipe has a symbol along side it to represent some added info for the recipe. The recipe may freeze well, or is a gluten free, or can be made in the crock pot, or is a fav of mom's around the country. This is added information that can help in your meal planning.
The moment I received this cookbook, I sat down to devour it. (I heart cookbooks. Like really heart them). The downside of this book? No pictures. I love pictures as I am a visual person. But the upside? More room for recipes! And recipes fill each and every page. Good sounding recipes. And I had just the right group to test these recipes on. My family. They are the best judges of what tastes good and thankfully they will try anything. So the search began. I ended up making several recipes. The majority were smash hits. Some I received the mediocre stamp of approval. But there was not one recipe that was turned down.
Here are some of the recipes I tried:
Berry-Apple Oatmeal "Pie"
Sweet Potato Breakfast Hash
Breakfast Biscuit Sandwiches
Peanut Butter and Banana Paninis
Shrimp and Mango Pasta Salad
Pasta Club Salad
Fresh Summer Corn Salad
Thai Noodle Salad
Looking back, I see I was leaning more on the breakfast and pasta side of meals. Why? Because during these cooking times, it was between 90-100 degrees every day, so the less the oven was on the better. And we're smack dab in the middle of the summer harvest season so fresh produce is at it's peak. I tried everything with fresh produce instead of canned. Such an amazing taste! There are though, many soup recipes that I would love to try. When winter visits and nestles in.
One of our thumbs up recipes was Shrimp and Mango Pasta Salad. The dressing was so light and easy and the salad took minutes to put together. I did make one tweak: no red pepper, so I substituted a yellow pepper instead. That red pepper would've added SO much color to this salad which would've made the picture below pop. And mango's? Those are tricky fruits to get "just" ripe. Ours was a bit more on the "unripe" side. This will definitely be making it's round again on our menu rotation though.
Shrimp and Mango Pasta Salad
1 avocado, peeled and diced
1 Tbs. fresh lime juice
1 Tbs. fresh lemon juice
1 lb small shrimp, cooked, peeled and deveined
1 lb any shape pasta, cooked, drained, and rinsed
1 mango, peeled and diced
1/2 cup frozen kernel corn, thawed (I used fresh corn and it was amazing!)
1/2 medium red onion, finely diced (I used less b/c of the kids)
1 Tbs. mango juice (squeeze the pit over the bowl)
2 tsp. olive oil
2 tsp. fresh cilantro, optional
salt and pepper to taste
Toss avocado in a large mixing bowl with lemon and lime juices. Add remaining ingredients and toss to combine. Chill and serve. Serves 4-6
I would highly recommend this book to anyone. So many easy ways to tweak it to your family's liking and lifestyle.
Available August 2012 at your favorite bookseller from Revell, a division of Baker Publishing Group.
Revell Books sent me this complimentary copy to review and provide feedback. All opinions and photos are my own.