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Curry Stand Chicken Tikka Masala Sauce

Reviewed: Apr. 2, 2013

Wow! We more than doubled the curry and used whole chicken thighs with legs attached. Excellent!! Will be making this again, maybe even later this week!!

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Perfect combination of flavors, complex enough to make guests think I spent a bunch of time on it, when in fact I hardly spent any time in the kitchen fixing this dish at all! Thanks for the submission!

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Savory Garlic Marinated Steaks

Reviewed: Oct. 8, 2012

Marinated for about 30 hours with this on some great local t-bones. Have to say I will look no further for a great marinate! Thank you for this, it is just subtle enough to not overpower yet adds great taste.

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Warm Belgian Endive and Pine Nut Salad

Reviewed: Oct. 8, 2012

If the cost of pinenuts and endives were a little lower, we would have this salad at least once a week. Love Love LOVE this salad. So quick and easy and yet its complex enough to have when hosting.

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Pan Fried Swiss Chard

Reviewed: Oct. 8, 2012

We make this all the time as swiss chard comes in our CSA box quite a bit during the spring and fall. Found this to be the hands down most delicious way to have swiss chard. Be sure to eat the stems as well, just cook them a bit first in the butter and lemon juice with the lid on the skillet to soften, then add the leaves.

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ZEB (Z'Herbes)

Reviewed: Oct. 8, 2012

Great way to empty the fridge of all the greens before they go bad. We followed the recipe for the most part. Added some diced jalapenos to spice it up a bit and they really made it that much tastier. Next time I am going to make this with chicken instead of pork and see how that turns out. We used Tony's and some Old Bay for the seasoning.

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2 users found this review helpful