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Sweet Pepper Pasta Toss with Kale

Reviewed: Jul. 2, 2012
Very easy & delicious. The next day my husband commented several times how much he liked this dish -- I will be making this on a regular basis. I used only what I had on hand: yellow gypsy peppers only & pecorino romano cheese since I didn't have any feta. I didn't have to chop the kale because I had a large bag of baby kale which reduced prep time!
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White Beans and Peppers

Reviewed: May 22, 2012
Here's my take: great solid recipe that is easily altered to what you have on hand. I like salt, it doesn't like me = no salt. This recipe helped me to use my gypsy peppers. Hum...I have some nice range free no nitrate happy chicken sausage; so I chopped it up & tossed it in as I was cooking. Along w/some zucchini as per another reviewer's suggestion. Then, I thought about the left over (range free,etc) chicken broth I had...& a bit of that went into the wok to loosen up the caramelization on the bottom. (Forgot that I turned up the heat a bit & it worked out! I raise the temperature because I have a lousy stove.) I added the oregano & a bit more cayenne. For *my* taste test, I tossed a bit of red pepper on my serving. I served it up to hubby over last night's brown rice (sans red pepper). More than satisfying & he gave it a thumbs up for his lunch tomorrow. FWIW: hubby is a non-carnivore except for happy fowl & seafood + hates too much spice/heat. Me: I'm the Bourdain of the family...
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Pesto Pasta

Reviewed: Apr. 20, 2011
Great! For 2, the recipe was perfect. I added a pinch of red pepper as suggested by another reviewer(s). My husband likes "simple" tasting meals & this fits perfectly. I used a pre-made pesto, "Cibo Naturals Pesto": fast, easy, lovely.
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