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Strawberry Spinach Salad I

Reviewed: Feb. 23, 2013
I changed the white vinegar to Sigona's Dark Chocolate Balsamic (a gift), used red onion, and substituted honey for the sugar. On the advice of other reviewers I cut the amount of sugar - in my case honey -in half. The full recipe is about 1570 calories, if you're curious or watching your calorie intake.
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Fresh Semolina and Egg Pasta

Reviewed: Jan. 10, 2013
I halved this recipe, and it was the first time I tried homemade pasta. I borrowed my friend's Italian Marcato Atlas 150 and made both ravioli and spaghetti. I used a stand mixer to mix, but as stated the texture was too dry. I started adding heavy cream, chicken broth and then a bit more oil to get the dough to the "not sticky not dry" consistency. Next time I will eliminate about 1/2 c of flour and try the recipe as is, adding more flour if needed. That said, the dough behaved very well and I could go up to 7 for my ravioli sheets, very thin without tearing. I wouldn't try this without a stand mixer though!
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White Bean Tabbouleh

Reviewed: May 23, 2012
I really enjoyed this twist on Tabbouleh. I'm not sure mine is even Tabbouleh anymore, heh. It is a very forgiving recipe: no spinach - ok. Roasted pepper instead of fresh? Even better. Roasted garlic? fine. 1/2 the parsley? No problem. Instead of putting any salt in, I added about 1/2 cup of marinated green/black olive salad (muffeletta-style), which included some pickled veggies too. RaeAnne serves her olives as garnish, but now I prefer them chopped and incorporated. It is better if you make it the day before, so the flavors have time to meld.
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