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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.

Roasted Garlic Cauliflower

Reviewed: Jul. 6, 2009
Excellent. I have always felt lukewarm about cauliflower and never purchased it (not enough flavor as a vegetable). Someone gave me some so I went in search of a recipe, found this one, followed it except for doubling the garlic and lowering the cooking temperature to 400, and everyone in my family wanted more. I found it hard to believe that such a simple recipe added so much flavor. I will DEFINITELY go out of my way to buy cauliflower now.
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Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.

Creamy Turnip With Paprika Soup

Reviewed: Jul. 1, 2009
Great flavor! This is a nice, comforting soup that would be perfect on a chilly fall day. The paprika and cayenne give it a subtle heat, and the texture is wonderful. I subbed coconut milk for cream, and used veg broth--otherwise, I followed the recipe exactly. The crispy shallots really add to it, but it's still delicious without. A definite keeper!
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.

Zucchini with Dill Weed and Garlic-Yogurt Sauce

Reviewed: Jun. 23, 2009
This was delicious! I used Mexican zucchini and quinoa. Instead of boiling the zucchini, which I think would kill the flavor, I sauteed it on medium-high while the quinoa was cooking, and then I turned it up to high for the last few minutes to brown it. I used Greek yogurt for the sauce, so it was nice and tangy; it mixed perfectly with the caramelized zucchini. I thought a cup of dill might be a bit strong, but it was just right. A definite keeper--and so easy!
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16 users found this review helpful

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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.

Lentil and Green Collard Soup

Reviewed: Jun. 23, 2009
This is a nice soup and a good use of collards. I'd say the essential ingredient is the lemon juice--the soup tasted much better once that was added. And definitely use red lentils instead of brown or green; they have a softer texture that works well with this soup.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.

Spicy-Sweet Glazed Salmon

Reviewed: Jun. 22, 2009
This was just OK for me. I followed the recipe exactly (except I subbed pure maple syrup for brown sugar), and I thought the onion powder was overpowering. Plus I wasn't crazy about the cilantro with the salmon--and I love cilantro. I didn't find it to be spicy at all. Despite all my negatives, it wasn't bad; it just wasn't great. Thanks, anyway.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.

Mexican Bean and Rice Salad

Reviewed: Jun. 17, 2009
This was good, but I thought it needed some oomph, so I added some nice, vinegary hot sauce. I made a few minor subs based on personal preference: quinoa for rice, roasted Hatch green chiles for jalapeno (they're hotter and more flavorful), and green onions for white. I'd add some red wine vinegar and avocado if I made this again. Nice, hearty dish.
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7 users found this review helpful

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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.

Kashmiri-Style Kidney Beans with Turnips

Reviewed: Jun. 16, 2009
I had some turnips from the CSA, and this was a great way to use them up. This was perfectly seasoned (except I added more salt) and fairly easy to prepare. I used chickpeas, all fresh ginger, and coconut oil--delish!
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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.

Watercress, Endive and Avocado Salad

Reviewed: Jun. 5, 2009
This was very good. The market was out of watercress, so I used bok choy I had from the CSA. I subbed shallot for onion (I prefer the milder flavor), and I made my own balsamic vinaigrette (sorry, Newman's Own). I might add fresh basil or oregano next time. This is a great combination of textures--I love the contrast of the creamy avocado and the crunchy endive. And it's so easy to make. A definite keeper!
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.92 star rating.

Red Cabbage With Apricots And Balsamic Vinegar

Reviewed: Jun. 4, 2009
I enjoyed this, but BF quit after a few bites--and he eats everything (hence the 3 stars instead of 4). I'd make some changes for personal preference: use about a quarter of the apricots (I used unsweetened and unsulfured, which are a bit more tart and too strong in this dish), half the spices, and twice the onions (which I caramelized). The onions, while sweet themselves, really helped balance out the sweetness and tang of the sauce. I used olive oil instead of butter. Overall, a very interesting dish!
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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.86 star rating.

Kathy's Baked Stuffed Tomatoes

Reviewed: Jun. 2, 2009
I love every ingredient in this recipe, but I thought the proportions were out of whack. I eat a lot of "green"-tasting foods, but this tasted too green even for me--yet the overall flavor was bland. I think it needs less arugula and beans, and more feta and Parm for some saltiness. A lot of reviewers mentioned that their tomatoes were too watery--I used beefsteaks and they came out very firm.
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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.

Refreshing Summer Orzo Salad

Reviewed: May 28, 2009
Oh, wow. This is SO GOOD! Excellent combination of flavors and textures. The only changes I made were to use veg broth and fresh herbs (I added the basil with the spinach rather than sauteing it), and olive oil instead of butter. I'll dry-toast the nuts next time--they seemed a little soggy from toasting in the oil, and my garlic started to burn. Still, absolutely delicious--a new favorite!
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3 users found this review helpful

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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.

Asparagus Tomato Salad

Reviewed: May 27, 2009
This is similar to Asparagus Avocado Medley, also from this site, but I like that salad better. That being said, this is a good combo of veggies and flavors. I prefer to use fresh herbs, and the market didn't have tarragon, so I used ground fennel seed, which has a similar licorice-y flavor. I'm glad I tried this, but I'll stick with the other recipe.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.49 star rating.

Neat Sloppy Joes

Reviewed: May 25, 2009
Great flavor! I made this with lentils: I sauteed the onion and some garlic, then added 1c lentils and 2c veg broth and simmered till the liquid was gone, about 35 min. Then I lightly mashed the lentils and added the remaining ingredients (except the celery--not a fan). Instead of tomato soup, I pureed two tomatoes with some tomato paste and salt. It came out great! I'll definitely make this again.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.

Romaine with Garlic Lemon Anchovy Dressing

Reviewed: May 25, 2009
The dressing really is as good as the reviews say--and it's so simple! I added black and kalamata olives and pine nuts, and that put this salad over the edge. This is a new favorite!
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.62 star rating.

Sliced Tomatoes with Fresh Herb Dressing

Reviewed: May 15, 2009
This was very good and so easy. I thought it might need vinegar, but the cheese gives enough of a tang. I didn't have chives, but next time I'll add a small amount of shallot if I can't find chives again. Nice, simple salad!
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.

Navratan Korma

Reviewed: May 14, 2009
This is a perfectly seasoned korma, and it's very similar to the one I used to get at my favorite authentic Indian restaurant, in New Jersey. I made a few changes: doubled the garlic and ginger (per the recipe creator's additional instructions), added a pinch of fenugreek seeds, used a cup of pureed fresh tomatoes instead of tomato sauce, subbed cauliflower for green beans, and subbed coconut milk. I also sauteed the onion in coconut oil, omitted the paneer, and toasted the nuts in a dry pan and added them toward the end. This was a bit sweet but absolutely delicious.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 1.94 star rating.

Horchata (Cinnamon Rice Milk)

Reviewed: May 10, 2009
Gooey, Sticky, Mess. Horchata is supposed to be thinner than milk, sweet, refreshing, and you can never have enough. Atole is a thick cornmeal drink, like breakfast in a cup. It's quite tasty and a comfort food here in New Mexico. This recipe turned out somewhere in between Horchata and Atole. I love both, but not mixed together. Blend the rice, but don't cook it, and throw out the gritty ends.
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Cooking Level: Expert

Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.

Guacamole Salad

Reviewed: May 8, 2009
As guacamole salads go, this was average, but as salads in general go, it was great. I tweaked it a bit: used half the avocado (I like a salad to have more of a varied texture), fresh garlic, fresh roasted green chiles instead of jalapenos, and just a drizzle of olive oil (the avocados add enough of a creamy texture). I thought it could have used more lime juice for more of a vinegary bite, but my lime was pretty dry. I added hot sauce, and that put it over the edge.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.

Swiss Chard with Pinto Beans and Goat Cheese

Reviewed: May 6, 2009
This was surprisingly delicious, and so easy to prepare! I used kidney beans because I'm not a huge fan of pintos, but I can see how this would really work with the pintos. I used olive oil, and I covered the pan after adding the cheese rather than baking the dish. I thought the lime juice would stand out, but it blended in perfectly. The only change I'd make is to add more chard and tomato. Great combination of flavors!
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.

French Spring Soup

Reviewed: May 5, 2009
This is a nice vegetable soup that's fairly easy to make. I made a few minor changes: subbed coconut milk for cream, quinoa for rice, and olive oil for butter, and per other reviews I used broth (veg) instead of water. Next time, I'll add more asparagus; it added a great flavor.
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Photo by KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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