Stir-Fried Fennel and Pink Grapefruit with Shrimp by this week’s host, Camilla of Culinary Adventures with Camilla

Thanks to Camilla for choosing this week’s recipe – This was a recipe that was easy to play with! We found that grapefruit, fennel and seafood are great together. Camilla added dandelion greens and orchids to hers. Meg used salmon instead of shrimp and added some orange to the dish. Evi used scallops with habaneros and served them over a bed of arugula. Lexi made a salad using grapefruit, fennel, mint and goat cheese. If you didn’t get a chance to cook this week I suggest you give this a try!

You can check out our Pinterest board for some inspiration!

Next Monday, we’ll post Sandra’s selection, Japanese Spiced Roasted Beets (page 427).

Chickpea Salad with Cashew Chutney by this week’s host, Jessica of Cheese Please.

Thanks to Jessica for choosing this week’s recipe – A great combination of flavors! Sweet mango and chickpeas mixed with a spicy cashew chutney. Yum! Some of us used walnuts or almonds, changed the chickpeas to white beans and added grains to the salad with tasty results.

You can check out our Pinterest board for some inspiration!

Next Monday, we’ll post Camilla’s selection, Stir-Fried Fennel and Pink Grapefruit with Shrimp (page 449)

Mediterranean Cobb Salad by this week’s host, Sara of Pidge’s Pantry

Thanks to Sara for choosing this week’s recipe – We all loved switching out the traditional Cobb salad with exciting ingredients such as spiced chickpeas, pumpkin seeds, artichoke hearts, olives, and sun dried tomatoes. We ditched the boring iceberg lettuce for romaine, arugula, mache and spinach. Even those leary of adding anchovies to the dressing loved the result. Mark’s recipe called for red wine vinegar but champagne vinegar worked well too. All in all a great salad recipe.

You can check out our Pinterest board for some inspiration!

Next Monday, we’ll post Jessica’s selection, Chickpea Salad with Cashew Chutney (page 174).