As noted by the other reviewers, this loaf is excellent. When I first made it, I used cherries, rhubarb and toasted almonds instead of the strawberries, rhubarb and pecans; otherwise I followed the loaf ingredients as written. This combination remains my favorite. I now use frozen cherries if I have to, and increase the fruit content a little. Green apples make a good sub for the rhubarb when it's out of season. I use cinnamon sugar or coarse sugar for the topping instead of the butter topping in the recipe. I like that this loaf is not too sweet, can be made with oil instead of butter, and uses a bit of whole wheat flour.

This recipe is easy but I found it labour intensive. After oven-roasting vegetables, cooking grains, grating cheese, and sautéing onions and garlic, it then comes together quickly and is baked in the oven. If I make this again I would make some of the components ahead. I subbed quinoa for the rice and used a mixture of good quality cheddar and smoked mozzarella as the cheese and also increased the cheese somewhat. I found this was a nice way to eat zucchini and it had a very mild flavour that probably most people would enjoy. Could be eaten as a brunch, lunch, or dinner dish. While this recipe was fine, I probably won't make again.

I made a half recipe to take to a group function. Mine rose a lot and wasn't all that attractive; It would probably look better if made in the pan called for; I think it needs the surface area to place the berries. Tasted nice though and very easy. Not sure if I'd make this again.

We really enjoyed is soup. Made a few changes due to our pandemic supplies, omitting the celery and using powdered ginger. I also decreased the peanut due to personal taste, and used my home made chicken stock for the water. The soup was delicious and makes a very nutritious meal. Definitely will repeat this one

I found this too heavy for me. I prefer regular oatmeal with fruit on top so I won't make this one again.

These cakes were very good. I liked the method of heating the dates with the sugar, butter and water since that softens the dates making them easier to cut in the finished loaf. I'm glad I made the date mixture ahead of time as it takes quite a while to cool. I cut back the sugar by about 10% and it was still plenty sweet. Again there is self raising flour in this recipe so I used all purpose plus 2.25 teaspoons of baking powder for the flour. Along with the extra baking powder as stated in the recipe, this seemed about right. Three mini loaves took 40 minutes at 350 convection in my oven. In the future I will make this again when I want a sweeter loaf and/or I have only 1 banana, and I will continue to make the Smitten Kitchen banana loaf for a less sweet/more bananas version.

I've rated this as "very good", as this was a nice cake, but it didn't blow me away. I'm not sure if I will make this one again since I have other rhubarb recipes that I like a bit better. I reduced the sugar in both the cake and the crumble and it was still more than sweet enough for me. I made a half recipe and baked about 40 minutes at 375 convection. I also covered with foil for the last bit of baking. I found the crumble topping to be quite hard so maybe I overbaked a little.

These were nice cakes with a very nutty flavour. I used the almond extract option and would slightly reduce the amount next time. In the recipe, a silicon loaf pan is recommended. I don't have this so I used metal tins of the same size, and found lining with parchment was important to extract the cakes after baking. Very pretty little cakes.

Made this yesterday to compare it to my family’s traditional recipe. I soaked my fruit for about a week and cut back a bit on the raisins and currants so I could add some pecans and crystallized ginger. Baked at just under 300 fan and covered for first 1 hr 40 min to control browning. I used a 7” springform pan and did the double parchment they recommend. Recipe says to cover near the end but I find covering at the start works better. Cooked the full 2.5 hours; check frequently towards the end of baking time. Extremely easy to make, will update when we eat it. For now I’m rating 5 stars since it was so easy and baked beautifully.

I’ve been trying many different hummus recipes in an attempt to find a good creamy one that’s not too much work. This was a very good basic recipe. I used the darker chickpeas (which have slightly tougher skins) and it was still creamy. I followed the recipe as to salt and timings, but added a pinch of baking soda while cooking in the instant pot. I didn’t add all the water either, opting for more lemon juice. At the end I did increase the salt a bit (just personal taste). Will repeat as it’s very easy and very good. Much easier than the recipes where you remove the skins and just as good IMO

Very easy rolls that taste great and involve a minimum of work. You can use squash for the sweet potato if desired. I placed mine closer together than stated on the recipe and they came out taller. These freeze very well. A definite repeat.

I made this for a work event and everyone loved it. I doubled the recipe and used spelt flour for half the flour. I also ran out of carrots and substituted some grated golden beets from the garden and that worked perfectly. I baked at 325 F. Will definitely make this again.

I love quick pickles. This one is good, easy, quick, and uses white vinegar. I use it when I have extra veg from my garden; tastes great with barbecued meats as well as in bahn mi. It's also found in her Banh Mi cookbook.
The carrot and radish combo works well (great colour too as the veg is not cooked first). I want to try fennel next.

Everyone should try this recipe! It uses frozen peas, has very few ingredients, and works well every time. It's delicious; I make it just as written with no changes.

I make this to go with the meatballs from the same book. Mildly spicy. Can be made on the stove top or in the microwave.