I went a little crazy with this one and changed quite a bit. Although I normally don't review things I change to this extent, I think the changes show the versatility and overall yummy-ness of the recipe. I made the following changes because of the items that I had on hand: First, I used white sugar. Also, I replaced the two cups of carrots with 1.75 cups of peeled shredded sweet potato and .25 cup of unpeeled shredded pear. Finally, I used 1 cup of chopped walnuts. I thought the sweet potato might turn out really nasty and undercooked, but it's actually quite good. Overall, I love that the recipe is moist and fruity without being too greasy.

Reviewed On: Feb. 4, 2007

This has become one of my old stand-bys. I made this meal for my boyfriend and he was very impressed. I think the wine adds a sophisticated flavor. I was very pleased because the overall affect was a chunky sauce with a cohesive flavor- not just chunks of tomato with bits of other stuff mixed in. Very yummy.

Reviewed On: Nov. 12, 2006

I was a little skeptical of this one, but after reading the reviews I decided to try it. This was really simple and delicious. Much more flavorful than I anticipated. I brought the leftovers to work and my coworkers loved it too. One note: I used rainbow chard and by the next day the red color bled into quinoa. It was a hideous combination of pink and green but my brave (very hungry) coworkers tried it anyway.

Reviewed On: Nov. 12, 2006