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Roasted Portobello Mushrooms with Blue Cheese

Reviewed: Jul. 8, 2009

So easy, delicious, "comfort food". I try to eat vegetarian, but my boyfriend is a big meat eater, and he found this filling and "meaty". I served it with a side of cous cous, and it seemed to be the perfect mixture. You can even put some soy sauce on the cous cous to tie it in together. GREAT DISH!

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4 users found this review helpful

Lemon-Orange Orange Roughy

Reviewed: Jul. 8, 2009

I baked it instead of using the skillet. I put it in a 9"x13" dish, some olive oil on the bottom, baked at 350 for about 20+ minutes, but don't over cook or it gets too dry, better to be moist. It was delicious! Absolutely perfect!

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2 users found this review helpful

Absolutely Amazing Ahi

Reviewed: Jul. 8, 2009

LOVE this recipe! As long as you get the best Ahi you can find, then this is a GUARANTEED HIT! I served it with either the choice of crackers or slices of toasted baguette. The baguette was WAAAY better. Just make sure it's not too toasted that it becomes hard. Next time I'm going to toast the baguette with a little bit of parmesan cheese on top. I think that will go well with the poke.

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Spinach Salad with Peaches and Pecans

Reviewed: Jul. 8, 2009

This has become my go-to salad recipe! Everyone raves about it. I use the Poppy Seed Salad Dressing on this site posted by Gay Nell Nicholas. The only tips I would have for this salad recipe is to MAKE SURE you use the best, freshest ingredients. Go to your best produce store, every extra penny spent is worth it. I made the mistake of getting less-than-best spinach and peaches one time, and it ruined the whole thing. Make sure the peach skin is on the lighter side than the darker side. The peaches have to be crisp when you cut them, not soft inside. I also recommend you cut the peaches thin because if the slices are too thick, then they sink down to the bottom of the salad bowl, and people don't scoop them out as easily. Good luck!

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2 users found this review helpful