Susan Recipe Reviews (Pg. 1) - (10394065)

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Roasted Red Pepper and Tomato Soup

Reviewed: Sep. 4, 2011
This soup was a great way to use up the tomato surplus from my garden. I roasted the tomatoes alongside the red peppers to increase the delicious, smoky flavor. To roast: I halved the tomatoes, used a skewer help seed them, gave a light spray of canola oil and placed cut side down on the grill until the skins started to wrinkle and the tomatoes softened a bit. Once they cooled, I peeled off the skin, chopped and added the tomatoes as directed in the recipe. I cut down on the cooking time to account for the fact that the tomatoes were pre-roasted. My only complaint is that there was a bit too much Thyme for my taste. I'll probably cut that down to a 1/2 teaspoon next time. Otherwise, the recipe was fantastic. Will definitely make this again!
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Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Mar. 1, 2009
This is a new favorite in my house! I used the rainbow chard which adds beautiful color to your dinner plate. I've also used this same recipe for spinach and broccoli rabe. Works quite well.
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Garlicky Baked Butternut Squash

Reviewed: Mar. 1, 2009
Fabulous! I modified the recipe by adding a crumb topping prior to baking. I melted a tablespoon of butter in a frying pan, added 1/3 cup seasoned breadcrumbs and then toasted them until golden brown. Sprinkled on top before baking. It was to die for!
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