Serious Eats - seriouseats.com

AdamB, this stayed green a surprisingly long time (three, four days) in a plain old plastic container. I guess the tomatillo protected the avocado from oxidization?

If Jacques Torres chocolate chip cookies don't win this whole shebang, everything I know is wrong.

Christina, I think it would work well. Depending on the salt in the bouillon, I might scale it back elsewhere in the dish.

Likeswords, a 1-1/2 pound squash should yield the 14 or 15 ounces of produce you need to make the recipe work. Let me know how it works!

Apiacente, it might. I would start with half a package, and add more if it doesn't look like enough. A small raw clove in the food processor should be enough for the garlic, too (since you're not sauteeing it anymore).

IndyGal, I agree with you, but it's easier said than done. These kinds of recipes - ones that concentrate on fruits and vegetables - are a step in the right direction.

Susanova, that's an excellent question. I used both, because I was scared to death of the bars sticking and didn't want to guide anyone the wrong way. I'm pretty sure you could get away with either one, though, and would lean towards the parchment paper.

Kari, I think the applesauce would work really well. All Recipes reviewers suggested replacing the oil with banana, applesauce, and even peanut butter.

Tommietaco, I have them in a tupperware container on my kitchen counter, but the fridge might work, too.

SLOLindsay, I'm so glad you liked it. As for lighter, more filling dishes, I initially ate a lot roasted vegetables, pureed soups (butternut squash, etc.), and pasta dishes supplemented with plenty of veggies. I grew to really love beans, too, which ended up replacing meat in most of my burritos, soups, and stews. Also, fruit is candy from heaven.

Oh! And while a lot of her recipes involve some serious cooking fats, Ina Garten is a great resource. I'm a huge fan of her Turkey Meatloaf, and her Roasted Eggplant Spread is just insane. If you can hunt out her lighter recipes (and generally cut at least a third of the olive oil), it's worth a few hours of research.

Criseyde - I think ground chicken would work fine. You might need to add a little more oil if it's all breast meat, but give it a shot.

thedude - love it.

Hey Lyra - True, and they might not necessarily fill you up as much as a full-calorie drink. But if coupled with the other suggestions, you should be more than fine.

You guys, if bacon salsa exists (and it has to, right?), I'm in.

Hey guys - I used whole milk with this batch, but have never had a problem with skim milk before. The Betty Crocker recipe linked to in the post uses skim.

Not American: A gin would be really, really interesting, and I love the cucumber idea. No drink would be more refreshing.

Shoneyjoe: Honestly, the Italian basil wasn't that great. I want to give it another shot with a more traditional preparation, but so far ... meh.

Inkandsausages: Pineapple sage! Sweet! I can imagine it working very well on pizza, too.

Feisty: You sat there for SIX HOURS? Holy moly. I bow to you.

P.S. I was on vacation - Papi was juicing? So sad. Did anybody play fair the last couple of years?

Alanna, hilarious!

And naomi, I'm glad it worked. It does seem to get better the longer it sits.