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Green Tomato Cake

Reviewed: Sep. 17, 2012
This is a great moist cake. I usually put the batter into 2 8x8 pans, because I can freeze one cake for later. It is so rich it goes a long way. I've frosted with the crem cheese frosting, and I've also just packed coconut on top.
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Watermelon and Tomato Salad

Reviewed: Sep. 6, 2011
I used yellow watermelon (which is the color of mango) and red and yellow tomatoes for a nice change of color. Next time I would cut back on the Olive Oil and I used lowfat feta. I can't taste the lemon zest at all so don't let that stop you if you're out. My white balsamic vinegar must be pretty tasteless too. A good dark one might be better.
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Quinoa Chard Pilaf

Reviewed: Aug. 7, 2009
Update: I make this every year now. I now add a red and yellow bell pepper for color, and I've recently discovered it looks prettier with red quinoa rather than regular. I always used dried lentils.::: This was great for my over abundance of home grown Rainbow Chard. The chard is very tender compared to storebought, which might make a difference in the taste for some. Canned lentils aren't available at my grocery, so I've used canned pigeon peas or dry lentils. I put the chopped stems in with the garlic/onions, and I've been known to sprinkle it with parmesan, at someone else's suggestion. Recently I doubled the recipe and used 2 Cups quinoa, and 2 Cups of couscous. The couscous was cooked separately and stirred in with the chard. No matter how many servings you make, there's a ton and it's better the next day after the flavors meld. There will always be people begging for leftovers!
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