This was a nice change from my Three Olive Tapenade. As I did not have jarred roasted red peppers, I roasted a red bell with a drizzle of EVOO and it worked great. I cut the EVOO to 1/4 cup, and did not use salt as the Parmesan is salty enough. I also rinsed the artichokes. Served as an appetizer on rice crackers...delish! Thanks for sharing Ashbeth, I will make this again.

I loved this salad, although I did make a few changes. I used only 1/2 pound bacon just for the saltyness, used sliced red grapes instead of raisins,(green would work too) I don't use sugar, so I whisked together 1/8 cup of warmed honey with the mayo, and I used 1/4 cup of apple cider vinegar, and 2 tablespoons sliced and toasted almonds. Everyone loved it, no leftovers!

This was heaven on a plate...however I made it with mangoes, I live in Mexico and had the mangoes, and my own home-made pastry! I am new to making pie, but I will do this again. My husband said that I can make him pie any time I want it was so good.I did change the cinnamon and nutmeg to ginger, as one reviewer suggested. Served with vanilla yogurt...delicious! Thanks for sharing.

Wow, Kiki you got it right,this is amazing! Because I was serving just the two of us, I used 1 can Italian tomatoes, cut the wine by half, used extra garlic,capers,chili flakes and cilantro; less olives, and just 1 cup onion. It was delicious, and we will make this again, not just for us, company too. Thanks so much for sharing!!

I made this twice. It was no betterthe second time when I added more garlic, red chili flakes, and basil pesto. For all that is in it it seems to lack a lot of flavor; there is too much spinach and beans. All we got was chicken and spinach. Very disappointing after two tries, I will not make this again.

this breadis wonderful. I did not have bread flour so I used all purpose, added 2 tablespoons of flax seeds to the flour to boost the fibre, and 1 tablespoon of water to the dough in the ABM as it was not mixing together well - a bit dry. but it came out so well, and baked to perfection. I like the suggestion of parchment for the dough to rise on. It is wonderful with just butter, makes great toast and sandwiches...what more can I say, we loves it and will certainly make it again. Oh, making 2 loaves is a great time saver, I froze one for later use. Perfect!!

I agree with another reviewer, roasting the garlic makes it mellow. I could not imagine eating this raw. This is way too much salt and way too much oil. Cut back the salt to taste or perhaps a teaspoon, drizzle the oil over the cloves just enough so that the blender does not stall. I also use the small baby food blender cups, and make this in batches so the salt and oil is very limited; sometimes I add a tablespoon of lemon juice to the mix rather than more oil. I have been roasting garlic for about 10 years now and love it. I use it on baked potatoes, hot pasta, mixed with a little butter to make garlic toast or brushed on brushetta before adding the topping. It is wonderful on sandwiches in place of butter or mayo. I have been known to add 1/2 a teaspoon of red chili flakes before pureeing the cloves. Please, try roasting it first, you will really like it and it's versatility!