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meverett

United States

Member since Dec 2010

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Reviewed Chickpea and Artichoke Masala

Jan 30, 2011 in Food Network Community Toolbox on FoodNetwork.com

I have quite a bit of experience with Indian cooking, and I did not think this was a very tasty recipe. The amount of acidity from the artichoke brine (even when rinsed) combined with the lemon created a very tart flavor. The flavor reminded me a lot of mint chutney dip, which is quite tasty, but not for an entire meal.

Reviewed Split Pea Soup

Dec 27, 2010 in Food Network Community Toolbox on FoodNetwork.com

Vegetarians can easily omit the ham, and then replace the 8 cups of water with "mock" chicken stock created from "mock" chicken bouillon. Served with hard, crusty french bread--delicious!

Reviewed Lemony Shrimp Scampi Pasta

Dec 27, 2010 in Food Network Community Toolbox on FoodNetwork.com

Just too much lemon flavor--too much, too much. So lemony it was almost hard to eat. Great concept, just tone it back a bit.

Reviewed Sunny's Money Salad

Dec 27, 2010 in Food Network Community Toolbox on FoodNetwork.com

Very healthy with bold, fresh flavors. Vegetarian and carnivore approved.

Reviewed Cool Couscous Salad

Dec 27, 2010 in Food Network Community Toolbox on FoodNetwork.com

Vegetarians can easily omit the chicken and this dish still tastes great. I eat select seafood, and I like to add garlic sauteed shrimp to this dish! This is a great dish for those hot summer days--great variety of flavors and bright citrus punch!

Reviewed Baked Penne with Roasted Vegetables

Dec 27, 2010 in Food Network Community Toolbox on FoodNetwork.com

I often mix-and-match the vegetables with the seasonal vegetables provided to me by my local farmer. This dish allows for a lot of flexibility. Also, provolone works as a good substitute if fontina is not readily available.

Reviewed Shrimp with Roasted Garlic Pesto Pasta

Dec 27, 2010 in Food Network Community Toolbox on FoodNetwork.com

Very tasty--but for the health conscious, you can easily increase the amount of tomatoes and reduce the amount of oil for a healthier pesto. This also helps tone down the garlic a tad--which is a little intense, even for a garlic fanatic like myself.

Reviewed Penne with Asparagus and Cherry Tomatoes (Spring

Dec 27, 2010 in Food Network Community Toolbox on FoodNetwork.com

Vegetarians can easily swap the chicken stock with "mock" chicken bouillon cubes used to make a "mock" chicken broth and it tastes great. Super fast dish to make on a busy work night--great comfort dish.

Reviewed Pasta and Chickpeas: Minestra di Pasta e Ceci

Dec 27, 2010 in Food Network Community Toolbox on FoodNetwork.com

Love this recipe--but you must use SAFFRON! We have Mario Batali's cookbook and this recipe is included in that book. The cookbook says to add 1 tsp. of saffron to the oil when you add the garlic and rosemary. This ingredient is a MUST! In fact, I can't even fathom this dish without saffron--it truly is the key ingredient to the dish. Also, the...

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