This was fun! As a leaping-off point for ingredients I needed to use, it was perfect. Flour tortillas, done casserole style. Had to use a sugar pumpkin; roasted it in the oven. Extra onion, garlic, and added 2 chilis in adobo as others suggested. Had spinach but decided to use the kale I had instead -- love the way kale keeps its body. And unfortunately only had green enchilada sauce in the pantry, but it went with the pumpkin SO well! Hope you all try it and make it your own!

Fresh apricot tang and fluffy sweetness; I did reduce the sugars and it is just on the edge of needing more. My apricots were fully ripe, and to reduce the liquid (trying to preventing complained-about sogginess) I oven roasted them in a buttered 13x9 pan for 20 min at 425º. YUM. I used the full amount of sugar in the egg whites and my cake has a definite chiffon cake texture, although a little gummy. When making a chiffon cake, the leavening action comes from fully developed stiff-beaten egg whites, and you cannot reduce the sugar in this step or they can't do their thing properly. I will try this again with the full sweeteners to see if I can get the cake itself to be successful. I suspect most of our commercially grown apricots are much larger and sweeter than the recipe was originally written for.

We loved this dressing for our Greek salad. Scaled to a quantity of 5, it is just right for one bag of Fresh Express salad greens (Triple Hearts or Hearts of Romaine). Add tomato wedges, cucumber slices, red onion rings, Kalamata olives and 3-4 oz crumbled feta. Perfect! You can substitute 1 small clove garlic, minced, for the garlic powder.

I like the combination of nutrition in this dish (legumes, grain, raw veg), but I think it calls for about twice as much pasta as needed. It is also one of those recipes where I will salt the pasta cooking water; otherwise I felt like oversalting it on my plate. If I had salted the water, the pasta itself would have had just enough to balance things out. My family and I liked it well enough to make again. Instead of celery seed, which none of us like, I always substitute a handful of finely chopped celery leaves, and I think this habit actually helped this salad.

I think this is a successful non-fat muffin, with a couple of considerations. First, as with any muffin, chop the fruit small. As my rhubarb was already sliced into 1/8"-1/4" slices, cutting largest ones in half or thirds was tedious but worth it. Second, for more taste, I used some oat "flour" in the batter: I whirled 1 cup of Quick oats in food-processor, and substituted it for white flour (about 1/2 c.?) Third, I'll add a bit more salt next time: 1 1/4 tsp or 1 1/2 tsp. I also thought that the lack of a fat in the recipe might have been a mistake, but when you look at it as a non-fat recipe, it is good! My topping didn't melt (did I use too little butter?) but did end up looking like chunks of crushed ice perched on the muffin tops. I think I'll just sprinkle with cinnamon/sugar next time.

I made this with half whole-wheat flour, and non-fat sour cream. It turned out great! Better the second day -- the rhubarb moisture disperses into the cake, as does the flavor. More rhubarb, up to 2 1/2 cups, is an improvement. I found that it baked 5-10 minutes faster; that might be the explanation for the baker who found it dry. A definite keeper for rhubarb season! I'm going to try freezing it, and I'm going to try it with double the topping as suggested above.