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"I doubled the recipe and made it last night, so our family could have it for breakfast this morning. I used a large can of peaches in light syrup and fresh blueberries, and it turned out wonderfully. Sweet enough, and yet healthy enough to have for breakfast!"
"I first was going to use this recipe to get rid of the leftover tofu--it is now something that I make in batches weekly, it's so good. The garlic gives the dressing a nice tangy taste. I also love dill, and don't see many recipes using it, so this was perfect. Thanks!"
"Taking the skins off the chick peas is time-consuming, but once I tasted the difference in the hummus, I was convinced that my labor was not in vain. Interesting use of pickle juice--but worked well. The only thing that I would change is to add 1/2 cup either chick pea liquid or water to the recipe for an even creamier texture. Or clarify the reci..."
"I just told my Prohibitionist-leaning parents that there was wine in the mussels I made tonight; rather than complain, they asked for seconds. Like Hey Jude, I used fish stock instead of vegetable broth. The mussels were very tender and flavorful than my previous attempts at steaming them. Very easy to make, too!"