This is an old favorite of a recipe, from a 1999 issue of Cooking Light. Made it again tonight after finding some nice-looking tuna steaks at the shop today.

It's easy and quick to make.

For the sauce, I use only 3tsp of brown sugar, rather than 4tsp. It's a nicely balanced sauce, with no flavor over-whelming (balsamic, sugar, soy).

A really good cabbage slaw, without mayo. Using a small quarter of a cabbage, I made about a half recipe. Two of us finished it easily, so I'd guess a full recipe wouldn't serve 10, but 4-6, unless they are really dainty portions.

Quite a good variation on the fried rice theme. I essentially made a whole recipe with only half the meat. Can't quite think that you could serve four with this -- maybe as part of a bigger meal, but we tend to do fried rice as a one-dish meal.
- You could use tofu or add other veggies as you please.-
- I used real rice (basmati) and cooled it in the fridge before making the dish.
- I removed the chicken from the wok and cooked the eggs as a "pancake", then cut that into strips.

Very good pork roast. Not sure where there's so much water used. The poor thing was swimming. But the results were delicious.

Made a halfish version of this. Forgot to buy a blue cheese last week, so went to our small local grocery this morning to get some. They had only roquefort, which both of us find a bit strong, and a bleu de Bresse, which turned out to be seriously wimpy. The winter squash we've got growing were, I thought, supposed to have orange flesh, but they're kind of pale green, so the dish was not as colorful as it could have been. And we're out of eggs (none to be found at local grocery) so the sauce wasn't as rich as it should have been. The recipe calls for 8 oz cavatappi for four, which seems a bit light, so I used 6 oz for the two of us. Which was a bit much for the sauce. The walnuts were a good touch. Might do again with a proper cheese and a prettier squash.

This was surprisingly good. No romaine to be found, so I used sucrines, which look like mini-romaines. Two halves each, rather than a half romaine.
Used the grill pan from the stove. Took about twice a long to cook than asked.
Very tasty.

Easy to make and delicious.

- I used only 1/4cup of sugar (sucre de canne), rather than 1/2cup.
- I was probably a bit short on the cinnamon in the muffins, since I finished off a jar. About 3/4tsp, I think.
- I used 2% milk since that's what we keep on-hand
- I omitted the cinnamon and sugar topping.

Very good, quick (especially if your shrimp are already peeled).

I made a half recipe and used much less butter than was required, maybe 1 tablespoon in all (2tsps for the shrimp, 1tsp for the garlic). This was fine.

Think I'd add the ground pepper to the cooked orzo, along with the chopped parsley next time, since it seems to me that cooked pepper loses its oomph. We both peppered again at the table.

Fast and really good. I made it more or less as stated, although I did chop my own onion.

Well, it seemed like a good idea, but lots of problems with this recipe.
- Parboiling the broc for only 1min, then shocking, is simply not enough to get cooked enough to be done in 8min in the oven. (My broc bit looked no bigger than the picture.)
- 8min in the oven is too much for the shrimp. (The recipe says 9 shrimp per serving, which was about what I had, so the size was okay.)

If I were to do this again, I'd parboil the broc much longer and do the shrimp&broc only 4-5min in the oven.

Even with this though, the flavor lacked something. Garlic would be a nice addition.

A lot of sriracha at the table helped it all.

A half recipe was a very nice meal. Served with some basmati rice. I broiled the salmon rather than pan-frying it. One of the reviewers suggested using cilantro rather than parsley for the cucumber salad; that would have been nice I think.

Seemed like a strange combination, but not when you think about it. Pork, apples, cabbage, all classic go-togethers. Adding the scallops on top? Why not? They're slightly sweetish and went very well.

Made a half recipe, using chinese cabbage (napa cabbage?) since that was on hand, and lardons since they're quicker to defrost.

Very nice, easy and fast dinner.

A tasty and quick one-dish meal. A bit odd that this summery salad appeared in the Jan/Feb 2010 issue of Cooking Light.

I made half a recipe, but used all the potatoes. Used oven-roasted tomatoes from the freezer instead of cherry tomatoes.

The recipe says it serves 5. I'd guess that 4 is more like it, especially since it's a bit skimpy on the potatoes.

Very good one-dish meal, easy to assemble.
- Made a half recipe using some cooked beef, already thinly sliced, from the freezer
- Served with long-grain brown rice which we both prefer if there's time.
- Cooked the bell pepper and onion longer than asked (even in total) and added the cooked beef when they were done, just to warm it up.
Very tasty, added to our do-me-again list.

Tasty and easy.
- I used five thighs with all the sauce for two of us. (There were one biggish thigh, one middling, and three small ones.) There was extra sauce, but not that much.
- The chicken is cooked for twice 15min and basted at the midpoint. The sauce contains honey, so the skin was quite black after second 15min. I think I'd do 20min and 10min next time.
Probably could be marinated as long as you want, all day or overnight even.

Very tasty. I made about 2/3 recipe with 2 thighs per person. (We find the advertized 1 thigh per person to be pretty skipmpy). Measured the honey was short since we don't especially like sweet things. Thunderstorms meant I cooked this under the broiler: baste and 5 minutes on side A, baste and 5 minutes on side B, baste and 5 minutes on side A again. The meat was perfectly done, but I should have omitted the final baste, since the glaze got pretty black.

These were very tasty. Using up some filo, I made four packets, which should serve four people, but two of us ended up eating them all, since they were so tasty. We are a bit full, but happily so.

I used store-bought harissa rather than making it. Authentic stuff is easily available in the shops here, so there doesn't seem much point in going to the trouble.

A couple of my packets (filled with boiled potatoes that had been sautéed with turmeric and cayenne, feta, and an egg) fell apart as I folded them up, so I quickly wrapped them up in an extra sheet of filo. Luckily I had enough to take care of this. Might start with two sheets, just to be sure.

Discounting making the harissa (which could easily be done ahead, I'm sure), this didn't take all that long to make. The rest of the prep can be done while the potatoes are boiling. Then they get sautéed. Then the packets assembled and popped into the oven for 9 minutes. (And I managed to make a carrot salad that involved a bit of chopping while this was all happening.)

Altogether, a Keeper!

Very good zucchini cakes, using ground quinoa and walnuts to hold together the filling.

- I made a whole recipe, which ended up 11 patties instead of the 8 advertised. Probably they were a bit on the small side. We ate 8 of them. They were good. :-)

- Mini food processor have I not. The quinoa wouldn't grind in the regular processor. Instead I did it in batches in my spice grinder, then transferred the results plus the walnuts to the food processor for the finishing grind. (Also used the food processor to grate the zucchini.)

- The Cucumber-Yogurt sauce is almost really good. Next time I'll coarsely shred the cukes instead of slicing.

Tasty patties, one of the best zucchini cakes I've made.