Something good for apricot lovers. I forgot to add the sliced almonds, but can't say they were missed. Used only a short 1/4cup of sugar (sucre de canne) rather than 1/3cup. It was very full of fruit for a clafoutis (not that anyone complained), so if you have even half of the required amount, I still think this would be good.

Very nice meal, would probably make a nice company meal. Easy, fairly fast.

A meal in a packet. Not bad. I served with brown rice.
- I'd use parchment paper rather than aluminum foil, and not bother with the heart-shape.
- Might be better to toss the veggies with the mustard.
Easy to assemble. Timewise a bit much for a work night, but since it's the whole meal, it's easy, and the last bit is unattended, it might work fine.

We liked this ok. It's easy and relatively fast.

The recipe says it serves 5 with 8oz spaghetti. That seemed skimpy to me. For two I used 6oz spaghetti, all the sauce, and about 2/3 of the veggies. This made two hefty servings, so was probably a bit too much. Tasted good, though, and we ate it all.

6jan16: Made this again without realizing I'd made it before. Liked it better this time, although couldn't say why. Used up all my limes earlier in the (shopping) week, so substitute lemon. Lime would have been better.

This is easy and excellent. All eating dinner thought it was super delicious. A couple of small faults are the only reason it's not 5* :
- Spaghetti is the wrong pasta shape here. Delicious sauce and veggies want a chunkier pasta with shape to cling to. I used casareccia. Whole wheat was nice, but not required (not even by their photographer).
- My veggies were not done in 2 minutes, but the shrimp were. Fished them out (all but one, poor baby) to finish cooking the vegetables.

Other notes:
- For a 3/4 recipe, I used all 6oz of pasta. A bit more might have been nice even.
- Probably the recipe makes way too much sauce. I was making a 3/4 recipe, but used only about half the yogurt (I admit it, I didn't measure) and adjusted the rest of the ingredients to match. Except for the freshly ground pepper, which I used a lot of.
- After asparagus season, broccoli (or cauliflower?) might be a good substitute.

This definitely goes on my do-me-again list.

Very good, quick main course and salad.
- I marinated by thighs for a while in the yogurt mixture, but that wasn't asked for.
- I used curry powder because it was handier; I'm sure garam masala would be good also (the two alternatives).
- We ended up bbq'ing the thighs to avoid extra heat in the kitchen in the middle of a heat wave.
- The salad was easy and very tasty. A little bit of something spicy wouldn't be amiss.
- I used only 1tbl red wine vinegar and 1tsp brown sugar, and we thought it was pretty well perfect.
Served with brown rice as suggested.
A simple, satisfying meal.

The sauce and the salmon gets a 5. As a whole very good.

I made a half recipe.
My green beans were not pre-trimmed, just regular haricots verts.
My brown rice was cooked on the stove

Easy to prepare and assemble.
Looks nice, tastes nice.

Another quick, easy, and tasty one from Eating Well. I've made similar sauces, but this one also contained tomatoes and sliced, toasted almonds. Very nice. Most of the sauce is mixed with grilled zuke, the rest spread on the fish.

Slight minus point: The skin tended to come off the zucchini slices as I mixed it with the sauce. No effect on the taste, of course, but not quite as pretty as it might have been. Maybe I slightly overcooked them?

A really nice dinner for a hot summer day, ready in about 20 minutes. The only cooking required is to sauté some chopped eggplant and garlic. The rest can be assembled while that cooks.

The suggestion is to lay the eggplant/bean salad along with sliced tomato, sliced red onions, feta, and kalamatas out on a platter -- I did it on our individual plates -- and very attractive it was. But it could all be mixed together just as well.

This might make a nice picnic salad. Also, in greater quantity, a nice platter for a buffet dinner.

Made a half recipe for the two of us; liked it a lot. If you have the spices and carrot-stuff ready and it goes together with minimal effort while other things are finishing up.

Well, the pancake itself was delicious. I made a half recipe for 2, a light dinner with a salad. The accompanying sauce, reduced balsamic and honey, was horrible. Reduced to the approximately proper amount, it was still more in volume that the instructions you have you believe and it set like caramel on the plate, and didn't have an appealing taste either. I'd make the "pancake" again, but don't see the need for a sauce. Would made a nice luncheon dish.

The red onion and goat cheese combination was nice, but I bet this would be a nice way to use up odd bits of veg that are hanging around.

Very good.
I made all the salad and sauce with half the same.
Cooked the salmon under the broiler (separate on my stove), rather than grilling.
Tasted the sauce and thought it needed a smidge more curry powder; added probably another 1/8tsp. This was very good. We had a discussion over who would lick the bowl.
Altogether a nice plate.

Very nice dish. I served with a salad, but it wasn't really necessary, since the recipe is really a whole meal. Roasted veggies have lots of flavor, enhance by the oil-lemon juice-maple syrup dressing.

Tasty, recipe, but I think it would be nicer to serve the scallops and bell peppers with their bit of sauce over polenta, rather than wrapped in a tortilla.

Don't know if frozen tortillas are ever "dry". I let mine sit for a bit nestled in layers of paper towels and they seemed to brown ok.

Simple and good. Refrigerated pesto isn't something commonly found around here, but I finally scored some at Grand Frais. Ed bbq'd the salmon (to keep the heat out of the house), and I used whole wheat spaghetti rather than fettuccine. Used only about half the pesto, otherwise the spaghetti would have been swimming.
Very good.

Very tasty variation on pulled pork sandwiches.

- Made all of sauce and slaw with about 2.5# meat.
- Used only 2tbl of sugar, rather than 4tbl.
- Overlooked the "divided" tag on the curry paste, so put the full amount in the crockpot. Then used an additional 1tbl in the sauce at the end. This didn't hurt anything. If you like things hot, you might add a bit of cayenne to the sauce at the end also.
- Used full fat coconut milk.

The slaw was good, but the two of us ate it all and there's about half the meat in the freezer now.

I'm thinking ten servings is a bit much. We'll get four generous servings out of less meat. Maybe six to eight servings would be reasonable.

Have done this twice now -- it's is a super way to cook a chicken on grill. Spatchcocked, it's weighed down by two bricks (not a single one). The skin is crispy and very edible (I'm not a big skin fan.(

The recipe has you rub olive oil, salt, and pepper under the skin. You can add a good dose of any other flavoring you prefer.

The bbq chef reports that the second side is done in 10-15 minutes (rather than 28-30), but this could be because our chickens have been slightly smaller than the recipe asks.

Definitely a keeper recipe!

A very nice variation on the filled-pasta alla panna style, which was one of my weeknight fallbacks.

Easy and fast to do, this makes a tasty weeknight dinner.

I had tortellini that were filled with a basil-cheese mixture (well, the filling was green); the stronger taste of spinach would probably be nice.

Pretty good stuff, easy and fast.
- Used half of noodles and meat; all of sauce and veggies.
- Used green curry paste.
- Cooked my green beans before chopping.
- Forgot the cilantro at the end; this would have been a nice touch.

Pretty good. Made a half recipe, using an 8" square casserole.

The recipe takes a long time in the oven (2x 45 minutes, more or less), but you can be busy with other things while this is happening. Nothing's difficult to do.

The recipe says it serves 12. We will have 4 servings (oink, oink) out of half, making 8 total serving.

No pepper Jack; used mimelotte with added chopped jalapeños. Add lots of jalapeños at the end, maybe double what's asked.

This might be good at a buffet dinner.