"LOVED this soup. I used the heavy cream, but next time I'll use milk. It really didn't need it. Perfect amount of kick to it. Even my husband, who thinks he hates squash, ate two huge bowls. I also fried some fresh sage in brown butter and drizzled the butter (instead of olive oil) over the soup with a couple of fried sage leaves as garnish. "

"This salad is super quick and easy to make, and really quite flavorful for a dish with such simple ingredients. I used a high quality olive oil, which I think makes a difference. Great packed lunch or summer side dish. It would be good with a flavored olive oil as well, such as basil or garlic. Definitely a keeper."

"Yum. I used long grain basmati brown rice to up the fiber content. Made it with the chicken curry, and it definitely added depth of flavor. I didn't have a rice cooker so I made it in a dutch oven."

"We thought this recipe was quite good, but that it needed a few tweaks. You have to be careful to barely brown the chicken or it will become too dry while simmering. Also, I added Thai fish sauce as well as grated fresh ginger, and about a teaspoon of sugar to give it more of a Thai curry flavor. I also left out the broccoli and subbed mushroom"

"Absolutely delicious. Sinfully so. Added minced fresh shallots and minced fresh sage with the mushrooms. Doubled the sauce and thickened with a bit of cornstarch and cream as others suggested. I also made it gluten free by using almond flour rather than regular. It was sublime."

"This was absolutely fantastic -- we rarely finish all of our leftovers, but my family ate this for 3 meals and loved it every time. I think that using turkey sausage rather than ground turkey and the addition of the goat cheese it what makes it special for sure. Definitely going into the rotation!"

"I thought this was a fantastic use of leftover potroast. My husband didn't even realize that's the meat I used. I ended up adding a couple of tablespoons of tomato paste as well as more wine. It was really, really good.""

"My husband and I loved it. I did as a number of people suggested and doubled the sauce, because we like a really saucy curry. I used a red and yellow pepper sliced very thinly rather than the mushrooms. Also, I served it over brown rice and added more lime juice, but otherwise followed the recipe. We thought it would be better with shrimp, whi""