I have rosemary growing in my garden - I made the marinade without minced, fresh rosemary, but skewered the chicken onto fresh, woody rosemary branches. Incredible! Tender, juicy, & delicious!

Delicious & Easy! For a healthy variation, I substitute chopped smoked almonds for the bacon. They give the salad the same smokey, salty crunchiness without the cholesterol.

Great recipe! This is a variation of a Hawaiian dish called Poke (pronounced PO'keh)that uses ingredients readily available outside of the islands. Cutting the soy sauce in half and using low-sodium soy per other reviews are also recommended to avoid overpowering this dish. It allows the freshness of this dish to shine. A key ingredient in most traditional poke dishes is mashed kukui nut, but you can substitute mashed cashew nuts. For this recipe, you can substitute the sesame seeds with just 1 or 2 coarsely mashed nuts. The sesame oil is a must - it imparts a wonderful nuttiness and smooth mouth feel to the dish.

Perfect! This tapenade has a beautiful balance of sweet, salt, & umami (savory). The cayenne adds a nice little kick, too. I used fresh herbs from my garden, and did not add additional salt because the kalamata olives and the chevre were plenty salty. Here are some recommendations: 1) remove tough stems from dried figs before chopping, 2) squeeze liquid from chopped olives before adding (like you would spinach).

I'm not vegetarian, but I made this with Yves Meatless Ground soy product (there are like products made by Boca Burger and MorningStar). Also, I cut the salt to 1 teaspoon, added a tablespoon of cumin and 1/4 cup of red wine. I used black beans because I didn't have kidney beans. This one's a keeper!

Excellent! The onion caramelizes and adds a sweet 'roundness' to the beet greens. I actually buy beets these days, so I can make these beet greens. As a change of pace, I use the beets in the Beet Salad with Goat Cheese recipe submitted by Donna.

Truly quick, delicious and easy. I make this whether I'm under the weather or on top of the world, but it is a wonderful recipe to keep on hand when you haven't the energy to spend in the kitchen. I sometimes add chopped celery and noodles. Another great variation - I add a dash of cumin, a small can of fire-roasted diced green chilies, and top with a few tortilla chips. Either way, I always serve this soup with lots of fresh chopped cilantro and lime wedges. This recipe is always at the forefront of my recipe binder. Thank you!

Very simple, yet delicious dressing. I use the dressing on all sorts of salads - I like anchovies. Even if you do not like anchovies, you may like this because they are blended into the dressing. The acidity of the lemon juice balances the anchovies' saltiness. I do not always use the Parmesan cheese - in combination with the anchovies, it adds additional salt. You might try cutting back on both the anchovies and the cheese if you wish to include both.

Delicious! I have been looking for a simple recipe for a dish I had at a little Paris bistro. I used chicken thighs because I didn't have breasts. I also doubled the sauce ingredients because we love sauce. I used 1 cup of sauvignon blanc, 1 can of cream of mushrooom (I only had one) and one can of cream of chicken, about 1.5 pounds of fresh sliced mushrooms, and added a tablespoon of dried tarragon and a teaspoon of dried thyme. I served it over a bed of steamed, nutty brown rice. So good! So easy!