Siriously Delicious Cookbook and Spaghetti Primavera Pie Recipe

Siriously Delicious
100 Nutritious (and Not So Nutritious) Simple Recipes
for the Real Home Cook

Review by Adrianne Morrison and Linda Kissam

Fun, check.  Easy, check.  Creative, check.  Inspiring, check, and lots of food Shots, check –check. This cookbook pretty much covers our must-haves for a cookbook. Top with a cool blog. Siriously Delicious  and you have a five-star recommendation from us.

No doubt about it, author and TODAY Food Contributor Siri Daly leads a charmed life, yet she remains so warm and approachable, just like the food she loves to serve. She doesn’t take herself too seriously, clearly strives to be her best-self, and isn’t shy about what’s important to her: family and friends. In her primary role of wife and mom to 3 kidlets, you’ll find she’s all-about cooking for her family and entertaining friends with joyful visiting and yes, good eating.

Siri’s conversational writing style is bright with just that right amount of humor to spur busy moms and home cooks into meal plans & grocery lists with a wink & smile. We are  reminded of making new dishes with best pals while sipping wine—perfect time to vent, laugh off stress and test your “Spinach Balls.”

Gift this book to yourself. If you’re the average cook like us, an over-busy mom or grandmother, or just learning your way around the kitchen, you’ll be super glad you have it in your hands—so will your peeps.

Preview the E-book on Google Play and sample her “Wakey Wakey!” recipes including one for Dark Chocolate Croissant Bread Pudding. Certain to be a hit. #OMGood


Photo: Ellen Silverman

Banana Bread. I am a loyal fan of my mom’s recipe. And I admit, Starbucks’ version is a decent substitute when I want a taste—not a whole loaf of temptation. But here in Siri’s recipe are roasted/caramelized bananas (hint: you don’t have to wait for green bananas to turn brown). Plus, it calls for sour cream and browned butter. Definitely different from mom’s. I’ve got to make it—just one loaf—with a few walnuts.

See what I mean? These recipes are intriguing with new twists on “tried and true.” Instead of potato chips on top of tuna casserole, use homemade fried leeks; pistachio-and-pea pesto instead of pine nuts & basil; or add brown sugar and pepper to bacon, and S’more cupcakes.

Must mention Lucy’s Sticky Ham Sandwiches—glazed and served warm out of the oven. Yum! When you see the pic, you’ll understand; when you taste, you’ll be hooked. For desert, do you love Samoas? Please, support the Girl Scouts. Then for the rest of the year, you can make your own. Really.


Cookbooks are like donuts.  Some are vanilla – consistent and comforting.  Some are Boston cream – reliable inside and out. Some are like salty cider – who knew anyone could like anything in it.  But then there are the Nutty Chocolate Coconut ones – fun, surprising and really good tasting.

Photo: Ellen Silverman

I’d call this book a Nutty Chocolate Coconut cookbook. It’s the humor on each page that will hook you first.  Lots of easy to follow recipes and some interesting mix of new flavors. The book is divided into “eating segments” like breakfast, lunch, dinner, dessert and who –would-of-thunk it…cocktails.  Think Spicy Grapefruit Cocktail and Bloody Mary’s. So although the author talks a lot about her children, there’s more “adult” in the book than you might think.

Siri includes tips to make your time in the kitchen easier, something we can all appreciate. I liked her Seriously Sinful details explaining how to make something even more indulgent. Her Siriously Nutritious describes how to make something healthier, and Siriously Mini advises how to satisfy young palates.

This book is a winner.  Add it to your collection.

For now, step into Siri’s kitchen with this delicious Recipe.

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Spaghetti Primavera Pie
Excerpted  with permission from Siriously Delicious by Siri Daly

Serves 6
Hands on time: 15 minutes
Total time: 1 hour, 10 minutes

Photo: Jennifer Causey

Pasta transformed into pie. . .is there anything more that needs to be said to describe the brilliance of this dish? Okay fine, I’ll keep going. Imagine spaghetti, boiled until al dente, mixed together with well-seasoned, roasted-until-tender vegetables, tossed in a creamy, cheesy sauce, topped with even more cheese (obviously) and baked until bubbly, golden and perfectly set. Now imagine that in your mouth. . .or, instead of daydreaming until you salivate, make it for dinner tonight! Nothing about this dish is difficult; rather, it’s surprisingly effortless. You likely have most of these ingredients and if you don’t, the vegetables are completely interchangeable—asparagus, yellow squash or mushrooms would be lovely swaps or additions. If you, or any smaller humans in your life, are struggling to get enough veggies in your diet, this is a creative way to work them in. It’s spaghetti, after all, in deep-dish pie form, and as I mentioned earlier. . .enough said.

1 1⁄2 cups sliced zucchini (from 1 zucchini)

1 1⁄2 cups cherry tomatoes

1 cup chopped yellow bell pepper (from 1 bell pepper)

1 cup sliced red onion (from 1 small onion)

3 tablespoons olive oil

1 1⁄2 teaspoons kosher salt

1⁄2 teaspoon black pepper

12 ounces uncooked spaghetti

1 cup half-and-half

3 large eggs, lightly beaten

1 cup grated Parmesan cheese

1 cup pre-shredded mozzarella cheese

Chopped fresh parsley


  1. Preheat the oven to 400°F. Place the zucchini, tomatoes, bell pepper, and red onion on a rimmed baking sheet. Drizzle with the oil, and sprinkle with 1⁄2 teaspoon of the salt and 1⁄4 teaspoon of the black pepper; toss to coat evenly. Bake until the vegetables are tender and lightly browned, stirring once, about 20 minutes.
  2. Meanwhile, cook the pasta according to the package directions for al dente; drain.
  3. Whisk together the half-and-half, eggs, and remaining 1 teaspoon salt and 1⁄4 teaspoon black pepper in a medium bowl. Add the cooked pasta and 1⁄2 cup each of the Parmesan and mozzarella, tossing to coat. Add the vegetables, and toss gently. Transfer to a lightly greased 9 1⁄2-inch deep-dish pie pan. Sprinkle with the remaining 1⁄2 cup each Parmesan and mozzarella. Bake until set and cheese has browned,  about 30 minutes. Remove from oven, and let stand 5 to 10 minutes before serving. Garnish with parsley.

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Credit info: Excerpted from Siriously Delicious by Siri Daly. Copyright © 2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.

Authors’ note: As is customary in the cookbook review arena, Adrianne and Linda were each given a book to review.  The reviews reflect their own opinions, not the generosity of the PR company.

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