I bought the second one first, and fell in love with it, so I had to buy this, too. Another fantastic book! They’re outstanding flavorists, and the food leaves you feeling terrific!Pictured below:1) Big-O Bacon Burgers – p 226 in Roasted Portobello Mushrooms – p 144 with Paleo Mayo (added roasted garlic and fresh basil to it) – p 40, Caramelized Onions – p 38, Roasted Bell Peppers – p 39, lettuce, and tomato. Delicious! You need no side dish with that fella! I couldn’t even finish mine, and I’m an eater.2-3) Furikake Eggs – p 126. The bacon lardons aren’t supposed to be there, but I add them to this if I have them in my fridge. :D The whites are just set, and the yolks are perfectly runny. Love this method. She has a single serving in an 8” skillet, so I pulled out a 15” skillet to make the recipe for four. I don’t have them, but if you had fajita pans with underliners, this would be a killer second use for them. You could toss them all on a big sheet pan, and make individual servings for everybody with perfect timing like a breakfast rock star. Nice.4) Spicy Coconut Shrimp – p 176 and Coconut Pineapple “Rice” – p 157. Tropical heaven on a plate.5) Super Porktastic Meatloaf – p 243 and Garlic Mashed Cauliflower – p 155. Super yummy. People were happy. Save a cup of the garlic mashed cauliflower. They’re an ingredient in the meatballs in the next picture.6) Polpette di Vitello – p 211 and Broccoli Bagna Cauda – p 148. Yes! The meatballs are delicious, and the garlicky, anchovied, lemony broccoli is over the top. I’ll have to double the broccoli in this house next time.7) Yankee Pot Roast – p 218. So tender and delicious! My kids loved this one. About 20 minutes are hands-on, and then into the oven for 3-4 hours.8) Walnut Prawns – p 173 with Maple Spiced Walnuts – p 67 and Winter Kale and Persimmon Salad – p 94. The walnut prawns were super rich and I’d double the recipe for the maple spiced walnuts next time because they’re a total kid-pleasing nibble. The sweet permissions and earthy kale were the perfect balance for the prawns.9) Kabob Koobideh – p 214. Awesome. The smell of those on the grill brought the teenagers outside in the cold. They instruct to elevate the kabobs between two bricks, but because I may have been impatient and only went with half the fridge resting time, I just went with a grill mat with nonstick spray and that worked just fine.10) Mulligatawny Soup – p 110. Great flavor and totally produce filled.Some others I have flagged to try: Brussels Sprouts Chips – p 70 * Apple Chips – p 71 * Kale Chips – p 73 * Bacon and Guacamole Sandwiches – p 83 * Salad Lyonnaise – p 96 * Classic Coleslaw – p 99 * Pistachio Apple Salad – p 100 * Fast Pho – p 106 * West Lake Soup – p 108 * Curried Cream of Broccoli Soup – p 113 * Carrot and Cardamom Soup – p 115 * Watermelon Gazpacho – p 116 * Uova in Purgatorio – p 132 * Prosciutto Wrapped Frittata Muffins – p 134 * Chinese Egg Foo Young – p 136 * Eggplant “Ricotta” Stacks – p 141 * Zoodles – p 143 * Kabocha Wedges – p 145 * Cavolini al Forno – p 146 * Pressure Cooker Spicy Collards and Bacon – p 151 * Asian Cauliflower Fried “Rice” – p 161 * Shrimp and Watermelon Skewers – p 178 * Fried Salmon Patties – p 180 * Fiona’s Green Chicken – p 193 * Chicken Nuggets – p 195 * Kabab Koobideh – p 215 * Smashed Steak Skewers with Cherry Barbecue Sauce – p 220 * Southwest Cowboy Chili – p 224 * Vietnamese Lettuce CupsI’ll update this as I play in the book more.