wtrmlni Recipe Reviews (Pg. 1) - Allrecipes.com (16778948)

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Jamie's Sweet and Easy Corn on the Cob

Reviewed: Jun. 25, 2012
I don't know if it was the fresh farm corn or the recipe, but this was AMAZING!!
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Swiss Chard with Pinto Beans and Goat Cheese

Reviewed: May 17, 2012
I really enjoyed the combination of flavors in this recipe. Between the lime juice, the chard, and the goat cheese, it was a beautiful mix of taste. I served it over a small amount of rice pasta to make it a dinner. The flavors were a bit too strong for my BF (who prefers blander foods with lots of salt - go figure), but if you like all the ingredients seperately, try this and be pleasantly surprised!
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2 users found this review helpful

Vegetarian Kale Soup

Reviewed: May 17, 2012
I halved this recipe but otherwise followed exactly... It was delicious. My BF (who is new to eating vegetables somehow) declared this his all-time favorite soup and has requested I make it again this weekend. I'll make a whole batch and use dried/prepared beans instead of cans, but this is a keeper recipe for sure.
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Donnasue's Cornbread Mustard Green Casserole

Reviewed: May 17, 2012
I made this without the ham and meat tenderizer (I'm vegetarian) and used almond milk (cause that's what I had) but otherwise followed this exactly. OMG it was amazing! Having recently joined a CSA and received a huge bunch of mustard greens (which I had never even seen before, much less cooked) I came in search of something to do with them that didn't require bacon grease. Well, this is it!! I served this casserole like cornbread with butter slices on top, and EVERYONE went back for seconds. We ate it with a vegetable soup. This will be a recipe staple.
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Make Ahead Lunch Wraps

Reviewed: Apr. 26, 2011
This is such a great idea! I made a few changes to suit my tastes and make it even healthier. But I was very impressed with how well they freeze and reheat! Super convenient for lunch! I've had one each day this week so far! I used less cheese, Quinoa instead of rice (and less of it), added jalepeno peppers, onions, and used salsa instead of tomatoes. I found "extreme wellness wraps" which are tortillas high in protien and low in carbs. I also used fresh cilantro, and serve them with a dollop of non-fat greek yogurt. Delicious!
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Mexican Spicy Bean Salad

Reviewed: Sep. 21, 2010
As a vegetarian without many vegetarian friends/coworkers, this is my go-to dish whenever we have cookouts or I need to bring a side. Everyone always loves it. I use 2 red bell peppers and omit the green pepper, use 1 can of corn instead of frozen, and I halve the olive oil. It's great eaten with a spoon or as a "salsa" substitute on chips. I've also used it as a topping for baked potatoes.
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Mexican Bean Salad

Reviewed: Jun. 27, 2010
This was really good. I used a can (15oz) of corn instead of the frozen and it worked fine. It does make a lot of sauce... I used a little less olive oil than called for to lower the fat. I will definitely make this again!
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