I made this using ground Turkey. In light of the people complaining about not being much flavor in the meat, I increased the spices. In addition to the sage, I added an equal amount of Herbs de Provence. I was really happy with the flavor. A couple observations: The sauce really did come out too sweet as mentioned by several reviewers. Next time, I'll use much less brown sugar, if any at all. Also if you plan to use ground turkey for this as I did (to cut calories) I don't recommend the Crock Pot method. I recommend baking in the oven in as large a roasting pan as you can find. So much liquid cooked out of the turkey, the meatloaf was completely submerged in the pot. Also, the liquid had this really unplease looking layer of white goop on top. It didn't affect the flavor, it just looked aesthetically bad. I had to skim off the white stuff and suck out about half the liquid using a turkey baster before the step where you add the sauce. The meatloaf did come out really good though, and it was even better on Day 2.

Reviewed On: Aug. 18, 2009

Another 5-star review for this wonderfully simple recipe. I've been making my lemon curd on the stove for years using the Joy of Cooking recipe and when I saw this microwave version, the snooty side of me said, "how can this possibly compare?" Well, it does. Came out perfectly the first time. The taste is not too different from the stuff I've been making for years (though it was a little more to the sweet side than the tangy side) and it was soooo easy.. My only variation was that my lemons only yielded about 2/3 cup of fresh lemon juice so I topped it off with the bottled stuff to bring it to the requisite 1 cup.. When I make it again, I may put in another egg yolk or two and see if I can up the richness just a tiny bit. My Personal preference here is that the straining step is not to be skipped. I think this is particularly true if you plan to give this as a gift. You'll be surprised at all the nasty looking bits that a quick run through the seive takes out..plus it improves the final consistency. If you haven't already got one, next time you are at the supermarket, you can pick up a cheapo strainer for less than the cost of a jar of prepared lemon curd and you'll have the piece of equipment forever!

Reviewed On: Aug. 1, 2009

Well, when a recipe has almost every one of your favorite ingredients (chickpeas, cukes, olives, etc.) how can it miss? I'm eating my second bowl of this as we speak, and the flavors are near perfect. My modifications were minor. I used just 1 English Cucumber (they are very long!) and like others, I put in more Feta than it called for (probably closer to 3 or 4 ounces) and sprinkled a bit more on when I ate it, just to have it be nice and crumbly. This is very light, refreshing and 'cool' tasting and quite healthy. Seems to me, you could easily make it a main dish by adding some chopped up rotisserie chicken.

Reviewed On: Jul. 13, 2009