"Loved it!! Made this last night. Only change was I used quinoa instead of bulgur. You had that tangy/tart/sweet thing going between the red onion and the apricots with the vinaigrette. Liked using the baby kale too, a nice change from arugula or baby spinach. Will be making again. Thanks."

"We loved the sliders although next time I think I'll mix it, refrigerate and then cook the next day or mix first thing in the morning so the flavors have more time to marry. We had a leftover one my daughter ate it the next day and she said the flavors were that much better. I took the advice of others and made the tomato jam. I have the Ball j"

"Love this recipe!!! Love asparagus and this totally rocks. Thanks Alex""

"This is terrific! We like spicy hot so in the first batch, which I followed to a T, I diced a jalapeno and cooked it with the onion. Oops, we had found 1 hot jalapeno. So, I quickly made a 2nd batch but instead used crushed San Marzano tomatoes to save a little time. I mixed the 2 together and it still has a little kick! Everyone, including ""

"Awesome!!! We went to friends for T-day so we're cooking our own today. Just made these and everyone loves them. I figured 3 chipotle chiles = 3 tsp (1T), there is some real kick between the adobo sauce, serrano and chipotles!

As an aside, I love that Guy is using agave nectar. We have a friend who is diabetic, made him a lemon chess pie us""

"This was really, really good and too be honest we like spicy food A LOT so often Robin's recipes are a bit bland for us BUT this was terrific. I used rice flour, my preference for dredging meat, and used some cayenne pepper, a little hot smoked Spanish paprika, Italian seasoning, garlic powder, S & P mixed in the flour. My 10 year old grand-daughter loved it too! I had homemade pickled jalapenos in the fridge that I used. This is a keeper for sure!!