Cooking Through A Cookbook

Wild Mushrooms Tart Review


Recipe 34 from The Smitten Kitchen Cookbook by Deb Perelman I'm not a fan of mushrooms so I was less then excited for this recipe but knew it would probably be a little better then I expected it to be. And I'm glad to say that it was. My feelings for mushrooms haven't changed but… Continue reading Wild Mushrooms Tart Review

Cooking Through A Cookbook

Roasted Baby Root Salad with Sherry-Shallot Vinaigrette Review


Recipe 27 from The Smitten Kitchen Cookbook by Deb Perelman WW Notes:¬†Your points will come from the quinoa and the balsamic and then of course the olive oil if you count it. But without counting the olive oil, this 4 portion salad comes to 2 points a piece. Add extra points if you decide to… Continue reading Roasted Baby Root Salad with Sherry-Shallot Vinaigrette Review

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Fingerlings Vinaigrette With Sieve Eggs and Pickled Celery Review


Recipe 20 from The Smitten Kitchen Cookbook by Deb Perelman WW Notes: You'll be happy to know this is only 2 points for 1 of 4 servings or 4 points for a very generous 1 of 2 portions. Enjoy! It's a really long name for a potato salad but this potato salad is fancy guys.… Continue reading Fingerlings Vinaigrette With Sieve Eggs and Pickled Celery Review