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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Apr. 24, 2011

I used rice vinegar instead of balsamic and it worked well. Also, I used one tablespoon of the vinegar and one teaspoon of the soy sauce, as recommended by previous reviewers.

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Indian Tandoori Chicken

Reviewed: Mar. 16, 2011

This dish is so worth the wait.

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Ruth's Red Lentil and Potato Soup

Reviewed: Oct. 16, 2010

I doubled the amount of kale and added a third cup of broth.

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It is very tasty and worked out well with some changes I had to make because of time: I used a small rotisserie chicken breast instead of raw chicken (almost shredded or in small pieces, no skin or bones), added it after adding the potatoes, and left it to simmer for around 30 minutes. It is great with white rice.

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Best Cream Of Broccoli Soup

Reviewed: Feb. 2, 2010

Sooo good. It works very well with hazelnut milk instead of milk.

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Curry Pumpkin Soup

Reviewed: Dec. 1, 2009

Those used to eating sweet soups who tried it really liked it. I personally would go without the sugar. I replaced about a third of the half and half with hazelnut milk, and that worked well. It was no to thin. I will try it again with the soy half half and share my experience.

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Butternut Squash Risotto

Reviewed: Dec. 1, 2009

I just tried it at a dinner party and liked it so much. I am dying to cook it!

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Roasted Beets and Sauteed Beet Greens

Reviewed: Oct. 20, 2009

So cool and simple! I had never eaten beet greens before. I love getting to use more of my produce. I used the greens along with kale in a soup that I usually cook with kale or chard, and they worked pretty nicely. I also added them to a non-daily leek potato soup because I wanted more veggies, and that also worked nicely.

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Potato Leek Soup I

Reviewed: Oct. 20, 2009

I LOVED this dairy-free version of potato leek soup. Since I had no white wine, I used red and that worked out well. Instead of blending them, I mashed the potatoes in the pot with a potato masher. I ended up also mixing some beet greens and kale that I had previously sauteed on the side, and they went very well in the soup.

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Refried Beans Without the Refry

Reviewed: Feb. 14, 2009

I love these. They freezes very well and work nicely as the base for bean soup.

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Roasted Winter Squash Seeds

Reviewed: Dec. 14, 2008

This recipe is fantastic; very simple and it allowed me to use more of my produce. My only advise is to be light on the oil.

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Mini Meatloaves

Reviewed: Dec. 14, 2008

I used mozarella instead of cheddar, and added 1 cup of finely cut onions and grated carrots. The muffin pan is very practical for this recipe.

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Creamy Pumpkin Soup

Reviewed: Dec. 14, 2008

I used unsweetened almond milk and no sour cream. It came up very good.

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Creamy Squash Soup

Reviewed: Nov. 29, 2008

I replaced the milk with almond milk, added a couple extra strips of bacon, and used about 1/2 cup of pumpkin because I ran out of winter squash. It came out delicious.

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Soy Garlic Steak

Reviewed: Sep. 25, 2008

Very simple recipe.

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Grilled Eggplant, Tomato and Goat Cheese

Reviewed: Sep. 23, 2008

A delicious way to eat eggplants. It came out well although I had to substitute several of the ingredients.

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Bean Soup With Kale

Reviewed: Sep. 21, 2008

I love this soup! It is good comfort food. The next day it is much tastier. Cooking dry beans in advance and/or making the broth from scratch REALLY paid off in terms of flavor with this recipe.

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Jacky's Fruit and Yogurt Muffins

Reviewed: Aug. 20, 2008

I used blueberries and they came up delicious and really moist (and I have no baking skills). For the mix, I ended up using a couple tablespoons of milk as recommended by another reviewer. They were surprisingly easy to make.

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