Wow - even my 16 year old brother had seconds and he is a picky eater. I was in such a hurry I forgot the red peppers and it was still amazing! Can't wait to make it the right way!! I followed the reviews and chopped the melon and avocado, but i did have to heat the vinegar and jelly and mint sauce (I found this amazing sauce while shopping for apple mint jelly - it has malt vinegar, white vinegar, sugar and egyptian mint leaves, so i used that and added an extra bit of white wine vinegar); i simmered the full dressing recipe on the stovetop for about 20 minutes on low heat to break down the jelly and bring out the garlic...It was so aromatic and the flavors were amazing. What a fantastic, easy and elegant salad!!

Reviewed On: Jun. 28, 2009

I have been wanting to make a pumpkin lasagna for years and couldn't believe stumbling accross this recipe. It was amazing! My dad was a chef for 9 years and couldn't pinpoint the pumpkin till i pointed it out - the flavors were incredible and blended together so perfectly. I will make this again and again! I had to make two changes - I did only use the top layer of mozz (it got too big for my pan!), and i used canned pumpkin, and it was still so rich and creamy and delicious. Thanks so much for this recipe!!

Reviewed On: Jun. 28, 2009

My family could not beleive this was low sugar/low fat. I made this for my mom's birthday and 5 people ate the entire thing. Amazing!! and so easy to make!

Reviewed On: Jun. 28, 2009