"This potato salad is amazing! Everyone loved it in my family, and I can't wait to get home and eat it for lunch! It's nice to be able to use the healthier sweet potato.

I did two things differently:

I cut all the spice amounts in half and used the entire mix (just over 2T. Made it easier than having a small amount of a leftover mix.

Also, sinc"

"This recipe was amazing. It made enough for 6 grown adults and we had leftover for 3 luches! It does take all day to make, but I enjoy being in the kitchen all day Sunday so it was fun. The ragu is the best part, I had a hard time finding ground pork, so I cubed a shoulder, put in in the freezer for 10 minutes, and then processed in the food proce""

"This is the perfect slow cooker recipe. I made the sauce the day before and marinated the pork over night. I cooked on low for about 8 hours the day before I needed it. I took meat out to shred and the cooled sauce to remove the fat. I then put it back in the crockpot on low the next day for a party. While it was three days of work, each day took "

"This recipe is awesome, especially for someone who doesn't like the heaviness of potato gnocchi. I made half the recipe, and it was enough for 4 servings (5 gnocchi each, but kept the full sauce recipe and found there was just enough sauce.

Since I'm not a cooked spinach fan, I replaced the spinach with kale. (I'm in the process of converting all people I know to kale lovers. I just chopped it, sauteed it with some water and salt and cooled it in the fridge. I didn't want to add any extra oil. Once cool, I chopped even smaller and added as the recipe calls for. I found that kale didn't lose it's weight when cooked, I started with 5 ounce and when cooked had just about 5 ounces left.

"This recipe is awesome, especially for someone who doesn't like the heaviness of potato gnocchi. I made half the recipe, and it was enough for 4 servings (5 gnocchi each), but kept the full sauce recipe and found there was just enough sauce.

Since I'm not a cooked spinach fan, I replaced the spinach with kale. (I'm in the process of converting all people I know to kale lovers.) I just chopped it, sauteed it with some water and salt and cooled it in the fridge. I didn't want to add any extra oil. Once cool, I chopped even smaller and added as the recipe calls for. I found that kale didn't lose it's weight when cooked, I started with 5 ounce and when cooked had just about 5 ounces left.