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Very tasty and colorful! My substitutions (just because I had them): I used a can of tomato sauce instead of the fresh tomato, a can of black beans instead of the chick peas, and red pepper flakes instead of crushed. I added salt and pepper and an extra clove of garlic. Totally not bland.

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Strawberry and Spinach Salad with Honey Balsamic Vinaigrette

Reviewed: May 2, 2011

Really tasty and appropriate dressing for this salad. I used goat cheese and toasted the pecans.

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2 users found this review helpful

Red Snapper Livornese

Reviewed: May 2, 2011

This was such a tasty way to eat my Yellow-eye Snapper! It was very easy and I had all of the ingredients on hand. I used a can of diced tomatoes instead of whole and didn't have a problem with the liquid/simmering. Looked fancy for minimal effort!

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Hoppin' John

Reviewed: Jan. 1, 2010

Hoping to make this recipe a New Years Day tradition! Cooked this in the crock pot, cause I needed things to be a little easy if ya know what I'm sayin'. Just threw everything in and cooked it on low for 6 hours. I did not presoak the beans and they turned out perfect - not too mushy. I cooked the rice separate and served the beans over it with hot sauce as an optional condiment. Couldn't find a smoked cheddar so subbed smoked gouda. Awesome!!

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My Amish Friend's Caramel Corn

Reviewed: Jun. 17, 2009

A big Christmas hit!

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Che Guevara's Ceviche

Reviewed: Sep. 22, 2008

Yum. Very lime-y but just enough fish-y. The local fish market guy recommended grouper since they didn't have orange roughy and it was awesome. I left out the avocado to avoid the fat, but did add tiny salad shrimp (the kind that come in a bag frozen). Essentially, this is pico de gallo, so I left that out as well. Marinated the fish overnight (about 20 hours), then added the rest of the ingredients and let sit for about 3 more hours. I think it tasted fine and I didn't notice a difference between the 3 hours and the leftovers the next day. I don't know how this could possibly be 4 servings. We made this as an appetizer and it fed 6 people, with 4 servings left over.

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Swiss Chard with Pinto Beans and Goat Cheese

Reviewed: May 21, 2008

Yum - I was looking for a recipe to use up some stuff from the garden and this was perfect! I didn't have pinto beans on hand, so I used a can of black beans instead. This dish has a lot of flavor and color! I think next time(there will be a next time), I'll double the amount of cooked chard, though, so it's more of a chard recipe than a bean recipe.

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19 users found this review helpful

Ricardo's Pizza Crust

Reviewed: Apr. 27, 2008

Great dough recipe! We had it with homemade pesto (frozen from last summer), ground turkey and goat cheese. I substituted one cup of whole wheat flour and added a couple extra tablespoons of bread flour (the dough was looking very wet in the machine). 2 garlic cloves did it for me, and I'd agree the sugar could easily be cut down to 1-2 tablespoons. Very nice and herb-y. I'll make it again!

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Muesli Bars II

Reviewed: Mar. 2, 2008

These tasted great but sort of fell apart. I wouldn't necessarily call them muesli bars, either. I think almond butter is too spendy and didn't just have any on hand so I used 1.5 cups peanut butter and that worked just fine. I used white chocolate chips and added about a cup of raisins as well. Maybe I put too much "stuff" in. All in all a great snack.

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3 users found this review helpful