This is so easy and so tasty I don't see how any Brussels sprout lover couldn't love it. I cooked mine a bit long because I like the toasty flavor when they get a bit charred, but that's just my personal preference. Totally a go-to in our house!

I love stir fry recipes because I often have a plethora of random, leftover veggies in my kitchen and this is a great way to eat them! I usually make my stir fry sauce with peanut butter but after finding out I didn't have any, I turned my attention to this recipe. I had to use a lemon instead of a lime because I had it on hand and it was great. I used tofu instead of pork, and didn't marinate it beforehand. I changed up the veggies to fit our needs and used some green and orange bell pepper, white onions, mushrooms, zucchini, and yellow squash, and broccoli. Served it over brown rice and it was oh-so-tasty! I added some spicy Chinese mustard to mine, too, since I left out the chile peppers. Oh, and I used cashews instead of peanuts (again, pantry contents.) Already dreaming of the leftovers that are in the fridge for my lunch!

This recipe is awesome. I got some bok choy with my CSA and while I've eaten it, I've never prepared it. I found this recipe and realized I had all of the ingredients already so I settled on this for my inaugural run with bok choy. I only made a couple of changes - my bok choy wasn't as big as I think the recipe calls for, so I halved the dressing and only used two packets of ramen noodles (full amount of butter, though. Hehe.) Other than that, I had to use white wine vinegar because I didn't have any red wine vinegar. Finally, I tossed in some shrimp to make it more of a dinner salad. The end result blew my mind. I was nervous about the ramen noodle mixture, but it turned out so well that my husband and I were just eating it straight off the cookie sheet. Speaking of the hubs, I fully expected him to refuse to eat it, but he ate it and requested I make it again the very next night. And the kicker about this recipe is that it's so EASY! The proportions of the dressing are spot on - even when I halved it. This was a delicious, quick weeknight meal that I know will please the picky husband, so thank you for an awesome recipe!

Wow...just wow! I don't have a grill, so I sliced the zucchini (and a yellow squash I had) into "planks" and lined them up on an oiled cookie sheet. Then I topped it with my toppings - tomato sauce, green and yellow bell peppers, Roma tomatoes, mushrooms, and red onion. Then I sprinkled it with feta cheese (all I had on hand) and some grated mozzarella. Sprinkled the whole thing with salt and pepper, then oregano, and tossed it in the oven for about 20 minutes on 350. Sprinkled some basil on top and parmesan cheese when it came out and it was absolutely divine. What a great way to use summer veggies. Tasty and pretty. Definitely a keeper. Thanks!

This is SO much better than the pre-made margarita mix! My friends who don't even like margaritas liked this drink. I used a domestic beer (all I had on hand) but I'm sure it's great with others. Easy to throw together and really refreshing. Just sweet enough, without being overbearing. The only thing I changed was I used lemon lime soda for part of the water to give it some fizz and extra flavor. Yummy!

Absolutely love this! I had some rapini in my CSA box that needed using and this was perfect. I used whole wheat pasta and subbed cashews for the walnuts (what I had on hand.) I also added some onion because I needed to use that as well. I probably added more cheese than what was called for, but I feel you can never have too much cheese! An easy, quick meal that's easy to customize will always be a keeper in my book.

I love the flavors of this recipe, but I think it might need something to make it less watery. I worried about the texture when I put it in and it came out with a lot of liquid. I think next time I'll add some crackers to the mixture as well as sprinkling them on top. Really the only things I change was I used 2 yellow squash and 2 zucchini and I tossed in the squash/zucchini with the other vegetables to cook just a touch (not all the way through.) When I realized it wasn't as thick as I hoped, I put it on top of some refried beans and it was great! I think I might strain out some water and use this as either taco salad topper or layer this with some tortillas for a Southwest casserole. The flavor is EXCELLENT - just gonna play with it to get the texture I want.

I agree that scooping out the tofu was a bit time-consuming, but I think the end result was totally worth it! I used fresh portabello mushrooms and skipped the zucchini because I didn't have any. I did add some carrots and some green and orange bell pepper - absolutely lovely! On another note, I had some filling left over so I used it in some leftover eggroll wrappers I had to make some spur-of-the-moment egg rolls. Absolutely amazing! The fact that I got two dishes out of this makes me positively certain I'll make it again. YUM!

This recipe killed it in our house! I was going for a vegetarian vibe, so I left out the chicken and used vegetable broth. Also, my turnips were (sadly) not good enough to use, so I subbed some (red) potatoes. I do love turnips, though, so the next time they're going in! I also added some white beans because I had 'em and thought it would help in the place of the missing chicken. We were going through a cold snap when I made this and it was a lovely dish for a not-so-lovely day outside. I love how you can customize the vegetables you use, also. Thanks!

Absolutely love this! I only had whole wheat orzo in the house, so I used that. This was a great way to use up a lot of spinach that a co-worker gave me. Tastes very fresh and a breeze to make. My husband actually ate his as a dip on crackers (kind of like hummus.) I tried it and it was really good - who knew? Great recipe - thanks!

Okay, before I start, I KNOW I made a lot of changes but it was only due to extenuating circumstances and a deadline! I used Italian sausage, crumbled, instead of breakfast sausage. I also shredded my own potatoes, on the suggestion of another reviewer, and added some shredded sweet potato when I realized I didn't have enough potatoes. I doubled the recipe, also, and upon realizing I had no idea where I put my muffin tin, just tossed the entire thing in a casserole dish and called it a day. Found out too late that I had no butter in the house, so I used olive oil instead. I also used green and orange bell pepper because that's all I had, too. Finally, I sprinkled the cheese on top right before I popped it in the oven instead of mixing it with the eggs. I didn't MEAN to make all these substitutions, but the finished product was great regardless! I fully plan on making it again, per the instructions, but if I can do all this and it still comes out fine, then the recipe is definitely a keeper!

I did make some changes but it IS Rigatoni a la You, so I felt it was okay :) I used whole wheat bowtie pasta simply because I had some left over and I can't find whole wheat rigatoni at my normal store. I used the Johnsonville chicken Italian sausage (a favorite in our house) and added some squash, zucchini, and mushrooms to the veggies. I had them in the house and thought, "Why not?" I added some crumbled feta on top, but my husband dusted his with parmesan. Both were really good! I used plain tomato sauce seasoned at home with dried basil, oregano, and parsley. This dish was quick enough for a weeknight meal but good enough that I served it to a dinner guest (on a weeknight - ha.) Nice little recipe to have in the arsenal for last-minute dinners.

I'll admit to using ground Johnsonville Italian sausage instead of ground beef because I had it and it was still awesome!! I added in some green and orange bell peppers because I needed to use them and it came out fabulously. I also *may* have thrown in some cottage cheese along with the shredded cheese (okay, I did. And it was great.) My husband wanted to take the leftovers for lunch which NEVER HAPPENS! I've made different variations of this for a while now and I can say that it's a fairly quick weeknight meal and the fact that it's so versatile is truly my favorite part. I've even added black beans when I didn't have ground beef and made it vegetarian. You know it's a keeper when your out-of-town friends request it every time they come visit :)

This was a super-simple, easy weeknight meal and we loved it! I couldn't find the Johnsonville Italian sausage so I used the Johnsonville Italian Chicken sausage and I'm hooked. I didn't have any pre-made pasta sauce so I sauteed some onion and garlic with the sausage until the onions were cooked. Then I added some plain tomato sauce along with fresh thyme and dried basil and oregano. I let all of this simmer while I cooked my pasta (I had to use whole wheat, bowtie pasta - that's all I had.) Put it all together and topped with a bit of parmesan cheese. I wanted to go back for seconds but the husband ate it all - ha. I'd love to try it with zucchini or mushrooms, also (there's really no limit to the veggies you can put in this.) Love anything that I can put together so quickly after a long day at work, plus it's versatile to adapt to you pantry ingredients. A keeper for sure!

Like the other reviewers, I found this weird radish thing in my CSA basket and was all like, "Huh?" So Allrecipes to the rescue and I decided to make these radish patties! THEY WERE GREAT. I let my radishes stand on a kitchen towel for the better part of an afternoon (I had plenty of time) so I could cut down on salt content. I added some green onions so I could use them before they went bad and left out the hot sauce (didn't have any.) Other than that, I followed the recipe and was pleasantly surprised. Thanks for giving me something to do besides host fake sword fights with the gigantic radishes I got with my CSA!

I made this last night for Valentine's after remembering a similar dish my husband and I had on vacation. I was really worried my husband wouldn't like it (he's picky about seafood dishes) but after one bite, he declared his approval and I squealed with delight. This dish is amazing (and SUPER simple!) I didn't have any shallots, but I used half a diced white onion and it was superb. I think I also used a bit more butter than what was called for, but hey. It's was Valentine's Day! I left out the wine (again, didn't have any) but now that my husband likes it, I plan to sneak it in there the next time I make it...and there will be a next time. The lemon makes it taste fresh and yummy and delicious. I would say I'm looking forward to the leftovers, but we ate the whole thing! I'm happy report that this will be making an appearance in our kitchen again and I'd love to try it with a combination of shrimp, lobster, and/or crab. I truly can't say enough about this recipe. It's great!

I actually put this in my Crock Pot and loved it! When it came time to mix the cashews with the broth, I just dipped out some of the broth from the slow cooker and boom - done! The one thing I didn't use was the nutritional yeast simply because I couldn't find it at the store. I do intend to make this again, so I'm going to scope out some health food stores and hope I find some. I also used fresh thyme because I had some and needed to use it. I scaled down the recipe to 6 servings and it still made a LOT so keep that in mind when making this. Finally, I had to use half sweet potatoes and half red potatoes because that's all I had in the pantry (still rather tasty!) Nice winter soup - thanks!

This is a great, simple breakfast that's easily adapted to your household's tastes and needs. We try not to eat a lot of meat in our house so I just made mine with some eggs and cheese (I didn't have sliced cheese, so I threw in some shredded cheese to the eggs while they were cooking!) I also added just a touch of mayonnaise on my biscuit before building the sandwich. Top with some salt and pepper and I had a tasty Sunday morning breakfast. These would be good with a slice of tomato or maybe even some onions and/or bell peppers mixed into the eggs while they cook.

WOWZAS! I was so close to giving up on dinner because I couldn't find anything I wanted with the ingredients I had on hand...until I stumbled upon this beauty. I used less orzo (mainly because I didn't have enough) but another reviewer suggested it anyway and it worked out perfectly! I didn't have regular tomatoes, so I used some cherry tomatoes and I added some artichoke hearts for my normal reasons of "I had them and needed to use them." Delicious! I am looking forward to making this with fresh basil, but in a pinch, the dried works fine. The lemon really gives it a fresh punch of flavor and I can't WAIT for the leftovers today at lunch. Thanks so much!

I'll admit to making just a couple of changes (as you can see from the photo!) I had to use red and orange bell peppers because my green one was WELL past the point of use. I also only had plain tomatoes, so I added some chopped garlic and Italian seasoning to make up for it. And I added mushrooms...because they were about to go the way of the green bell pepper and I couldn't stand to waste them! This was great and I intend on making it again with the green bell peppers, but it's always nice to have a recipe like this in your arsenal that uses common ingredients (at least in my fridge) and comes together for a quick meal. I served it over whole wheat pasta and it was light, filling, and I now have leftovers for lunch! thanks!