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This is a great recipe! I'd never had an asparagus soup before. The lemon adds a great light flavor, as does the parmesan. I cooked the asparagus until the tips were coming apart and it was mushy. I had cut off the bottom inch or two before cooking, and then cut them in half to make things easier. I also used my immersion blender when done which had the soup ready to serve in less than two minutes. I used Chobani plain greek yogurt and used about half of the cup. Overall GREAT tasting soup.

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California Grilled Veggie Sandwich

Reviewed: Oct. 20, 2011

The mayo idea is great! I just popped my veggies in the oven with some olive oil, salt, and pepper. I used portabella mushroom, red pepper, and red onion. After toasting the bread I put it together with feta and mozzarella cheese, topped with arugula. It was AWESOME! Thanks for the great recipe idea!

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Roasted Garlic Lemon Broccoli

Reviewed: Jun. 15, 2011

SO DELICIOUS. I can never make enough of this broccoli dish. Just the perfect combination of flavor! TRY IT.

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Minestrone Soup I

Reviewed: Aug. 12, 2009

LOVE this recipe. I'm just a simple college kid but when I'm home I like to cook once in a while for my family. The soup came out AMAZING but of course I made some changes like everyone else. I used fresh parsley (and very little), chopped baby spinach instead of cabbage, I added chick peas and red kidney beans, and used probably triple the tomato paste. Even when I doubled the recipe, I added more chicken stock to have enough broth to go with all the beans, veggies, and pasta! The stewed tomatoes I had to chop up a little bit and I bought them with oregano and garlic flavor so that helped the soup. Everything came out great! Everyone raved and I will be making it again soon! Give it a try!

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1 user found this review helpful