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Tortellini Pesto Salad

Reviewed: May 18, 2014
Took others advice, left out the clove of garlic, added just enough milk to make it mix well. Chopped the red pepper into 1/4 inch chunks and use leftover cooked broccoli. I thought it was great with last night's cold cheese tortellini, but the family was less enthusiastic (probably because I'm the only Pesto lover). Fresh basil leaves add nice color too.
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Amazing Tofu Scramble

Reviewed: May 18, 2014
I used chopped, canned mushrooms (yes, sacrilege, but our vegetarian doesn't like mushrooms), and left out the pepper. Added 1/4 c. chopped parsley for color and served it for dinner. I thought it was a great use for tofu that hadn't survived compression in a pretty block for slicing. It was a side dish for the rest of us with fish. GREAT!
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Peach and Escarole Salad

Reviewed: Sep. 8, 2013
Loved it, but all escarole was a bit much. I did 1/2 spring mix. Toasted pecans worked too. Great summer salad, and beautiful!
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Grilled Zucchini

Reviewed: Sep. 5, 2013
Great, even if you forget the balsamic vinegar.
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