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Delicious Ahi Fish Burgers with Chives

Reviewed: May 14, 2008

For me, this was a middle of the road recipe -- tasty enough to repeat, but only with necessary adjustments. Pros: includes veggies (with room for lots more), pretty healthy, unique way to cook ahi. Cons: overall taste is bland (if you use recipe as-is). I think a necessary ingredient to add here is dijon mustard, to enhance the flavor. A little Worcestershire sauce will help as well. Overall -- C+. Give it a try and determine the changes you'll want to make for yourself.

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Angel Hair Pasta with Shrimp and Basil

Reviewed: May 7, 2008

This is a recipe that I would say is very tasty -- but not exceptionally so. I cooked the recipe as written, to get the full experience. I think the bulk sodium in the canned tomatoes took away from the freshness and flavor of the herbs. I also felt that, while the shrimp were really delicious, the overall dish lacked a "wow" flavor/ingredient. I will certainly make the dish again, but I'll use fresh tomatoes, pepper, extra herbs, more wine, and some lemon zest to draw out the flavors.

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Pork Chops with Raspberry Sauce

Reviewed: May 5, 2008

This is a good recipe -- but not an excellent one (I cooked "as is" with no substitutions in order to truly experience the recipe). The distinction from good to great (for me) was in the mild flavor of the sauce. It was incredibly understated -- too much so. I didn't experience any "wow factor" in this dish. In short, it's a dish I'll cook again -- but this time will make personal changes (I think balsamic is a smart move, additional salt, maybe some light lemon zest in the sauce, etc).

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Strawberry Spinach Salad I

Reviewed: May 5, 2008

This is a delicious salad recipe -- but a bit too sweet for me (and for a true vinaigrette, I think). In the spirit of the wine vinegar, I added a few splashes of balsamic as well, to add a little more tang and cut the sweet in half. Additionally, for those health-conscious cooks, I substituted splenda for the sugar. It was a big hit at the dinner party.

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