This was a quick and easy supper. After tasting, I tripled the cumin and garlic, but DH and I both thought it still lacked flavor. We served it over rice, which we thought made it more of a hearty meal. He added Sriracha hot sauce to his. I added chipotle powder, red pepper flakes, and plain nonfat yogurt to mine. After these additions we thought it was good, but probably won't make again.

Reviewed On: Sep. 22, 2009

These were very good, and easy. You can warm tortillas in the microwave if you don't want to heat the oven (wrap in wet paper towel first). I used black beans, did not rinse them, warmed them on the stove, then mashed them a bit with a fork. If you like things spicy, add lime juice and extra jalapeno and garlic to the salsa, and add spices to the beans (I used cumin, garlic, chipotle powder, and red pepper) ... but if you like things less spicy the original recipe would be delicious as is.

Reviewed On: Jul. 16, 2009

The dressing was good, but way too tart. I like sour things, but I only put 1/3 of the lemon juice called for and it was as sour as I could ever imagine wanting. The trick to dressing is to mix all ingredients other than the oil, then drizzle the oil in very slowly, whisking vigorously as it drizzles. This keeps the dressing from separating. The salad was good, but the pomegranate seeds fell to the bottom of the bowl and it was an effort to get some in each bite. My DH and I didn't think they really added anything to the salad, so for the leftovers we left out the pomegranate and added mandarin oranges and sugar-coated pecans. We both thought that went better with the feta and tart dressing.

Reviewed On: Jan. 12, 2009