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Based on the "oily" warnings from the other reviewers, I sprayed the beans with a couple of squirts of Pam Olive Oil. No oily residue at all! I loved the spice combination. I also left out the basil added garlic powder and a pinch of kosher salt.

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Tomato Cucumber Salad

Reviewed: Sep. 5, 2009

Fresh, light and delicious. Instead of salt, I used Trader Joe's salt-free seasoning.

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Deviled Eggs

Reviewed: Apr. 25, 2009

I followed everyones's advice and scaled back on the salt and the eggs turned out really delicious. I will keep this as my standard Deviled Egg recipe. Thanks everyone for sharing your tips.

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Halloumi Cheese Fingers

Reviewed: Mar. 21, 2009

Fantastic!!! I tried this using both a stainless steel and dark, non-stick pan. The non-stick worked much better, creating a very delicate and even crisp golden crust. In stainless steel this took a long time to color and then once it started, the cheese began to burn almost immediately. My gal pals have added this to the "must haves" for every get together.

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Zucchini in Sour Cream Sauce

Reviewed: Feb. 22, 2009

Very tastey and different way to serve zucchini. The Sour Cream Sauce is also very nice with red potatoes!

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Barbeque Tempeh Sandwiches

Reviewed: Feb. 4, 2009

I followed the recommendations and used a smokey bbq sauce. Then I added some white button mushrooms and garlic to the saute. Very easy and tasty recipe. I will definately make this again.

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Sweet Balsamic Marinade

Reviewed: Feb. 1, 2009

Fantastic with Portabello Mushrooms!!!!

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Baked Tortilla Chips

Reviewed: Feb. 1, 2009

I used flour tortillas and the chips were delicate and delicious. I wasn't sure how much of the spice the chips could take, so I went a little too light. Next time, I'll be more generous with my sprinkling.

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Beaker's Vegetable Barley Soup

Reviewed: Feb. 1, 2009

Really easy and tastey soup. I followed the recipe exactly this first time and I look forward to playing with some different variations of the recipe.

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Broccoli Bean Pasta

Reviewed: Jan. 27, 2009

This is an interesting dish, but the recipe requires tweaking. I added herbs and used flour and milk as the other reviewer suggested. I'll make it again and continue to experiment to get the right flavor.

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Tempeh and Blue Cheese Salad

Reviewed: Jan. 25, 2009

A wonderful vegetarian main-course salad and a great cross-over dish for meat eaters. I scaled it to one and the only thing I changed was using more oil to brown the tempeh. I will definately make this again.

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Golden Potato Soup

Reviewed: Jan. 24, 2009

I made a vegetarian version using vegetable boullion and vegetarian bacon. Also, I doubled the water and boullion to have a thinner soup. Great recipe for those days when you need to use what you have on hand.

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Veggie Egg Scramble

Reviewed: Jan. 24, 2009

A unique and delicately flavored dish. I used the full amount of white wine, red peppers instead of green, dried basil and no mushrooms. Delicious!

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Salsa Squash

Reviewed: Jan. 23, 2009

This is a really nice combination of flavors. I went a little heavy on the salsa, which was a happy mistake. Turned out kind of soupy and was wonderful for dipping a warm tortilla.

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Absolutely Fabulous Greek/House Dressing

Reviewed: Jan. 20, 2009

I scaled this down to 8 servings. Very robust flavor! Tasted particulary great with the beets and the olives.

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Soft Garlic Breadsticks

Reviewed: Jan. 19, 2009

Very easy to make, even without a bread machine! I proofed the yeast with the water and sugar, then kneaded everything together for 5 minutes. After shaping the sticks, let them rise 40 minutes and bake.

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No-Cream Pasta Primavera

Reviewed: Jan. 19, 2009

We really loved this dish! We used more of the veggies we love and less of the veggies we just like. Also, I switched up the leftovers with crumbled Feta Cheese and Kalamata Olives. Tasted great will make it again soon.

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Addictive Sweet Potato Burritos

Reviewed: Jan. 17, 2009

This is an unusual, but delicious recipe. I only had 1/2 the chili powder and the burritos still had plenty of flavor. I also used whole wheat tortillas and served these with sour cream and slasa. I'll definately make these again!

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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jan. 16, 2009

I followed the recipe exactly and used apricot preserves, as recommended by another reviewer. This was perfect and I wouldn't change a thing! All of my friends loved it and have asked for the recipe. So simple to make and delicious. To simplify and neaten the chip making, I poured the cinnamon sugar in a 9x12 baking dish. I sprayed the tortilla, cut in half then pressed each half into the sugar. I then cut the coated, half-tortilla into wedges with a pizza cutter. Very quick and neat.

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