I added extra blueberries when I was done and realized I wanted more. I didn't use as much onion. Call me lazy, but I didn't cook and peel the tomatoes, I just diced them. I seeded them only a little bit (I don't mind the seeds as that's where there's the most flavor in that little pocket of gel around the seed), I didn't have the Hungarian Hot Pepper so I just used extra jalapeno -- but I still felt it needed to be spicier to counterbalance the sweet. I also just used (lots of) cilantro (have a major overabundance in the garden right now) and not parsley. It's great with chips but I bet it would be super tasty on top of some grilled salmon!

Reviewed On: Aug. 15, 2009

I substituted the shortening with applesauce. I did half of the sugar as regular white sugar and the other half as brown sugar. I also added cinnamon, ginger and a splash of almond extract. I used 1 cup of fresh blueberries. I ended up using a muffin tin that makes 6 extra large muffins instead of making a loaf. It's super tasty and a beautiful way to use those fresh picked Michigan blueberries!

Reviewed On: Aug. 15, 2009

This recipe is fantastic! It's quick and easy and super tasty...especially if you're using fresh, in season, locally grown asparagus! I made a couple of adjustments. I used the low sodium soy sauce to cut down on the saltiness. As well, I used dark sesame oil instead of the veg oil and used rice wine vinegar instead of just any old vinegar as this recipe calls for it. I took it to a potluck and it was a hit! Instead of draining off the marinade at the end we ended up using it as a salad dressing, so don't just toss it, use it! YUM!

Reviewed On: May 18, 2009