This batter is perfect. I whizzed it up in the food processor and placed in the fridge to rest and chill for two hours as suggested. I t poured and swirled wonderfully. I fried up the crepes using butter spray instead of the melted and brushed butter. I loved the idea to put wax paper between the crepes and into a plastic bag and then the fridge until ready to use. I put mine on a plate with sheets of parchment paper between each since I'd gotten such a deal on a couple boxes of parchment paper at a yard sale. I then wrapped them with plastic wrap and placed in the fridge until the next morning. All I had to do was pull out as many as I wanted, then reheated and filled.

This one was good but I thought it lacked flavor that some lentil soups I've made have. The addition of the optional Parmesan rind might have helped some but I didn't have one. I think instead of water it needed some kind of broth. I used orzo for my small pasta. I did add some Parmesan to the finished bowls.

This was fantastic. Just a bit spicy and delicious. Even my son who's not a bit polenta fan loved this one. I didn't have oyster mushrooms so I used a mixture of baby Bella and button. I made a half recipe and used Monterey Jack Cheese with was suggested if you didn't have Queso Fresco. I omitted the Epazote since they were optional. I choose the option of fresh tomatoes instead of canned since we're still getting great garden ones. I only used 1 chipotle in adobo but it still had quiet kick since I choose to leave the seeds in.

Sometimes I have a problem with I'm making omelets getting them to turn out right. These turned out great. I used the directions in this book for folding and they were spot on. There were several options for fillings included with this recipe and I chose the Fines Herbs Omelet. I used parsley and basil since that's what I had growing in my kitchen window. Mine was delicious. I made hubby one with cheese and he loved it too.

This recipe is delicious and screams fresh and summer. It's a nice addition to a Mexican dish or anywhere you want to use some salsa. I've made it several times both with and without cilantro and with and without the addition of lime juice. I liked it every way I've made it. I have also used several different varieties of tomatoes an all were delicious. This is my new go to salsa.

This is a simple yet delicious basic vinaigrette. I like that you use buttermilk or yogurt instead of some of the oil typically used in a vinaigrette to make this a more health conscious dressing. I used buttermilk. It says you can thin with a bit of water if desired but I didn't. I loved the flavor the Dijon gave to this dressing along with the buttermilk. This was delicious on my simple spinach, tomato and onion salad.