Japanese-Spiced Roasted Beets by this week’s host, Sandra of Meadows Cooks.

Thanks to Sandra for choosing this week’s recipe – This recipe sure had a mixed bag of opinions! Some of us loved the spice mixture and added it to beets, parsnips and potatoes. We had a salad using beets and the spice mixture, beets and parsnips with the spice mixture and honey walnuts. A variation was made using chipotle- chili-lime spice mix, two members made it but didn’t like it, I made it and didn’t like it on vegetables so I added it to hollandaise and another member made grilled beets with caramelized shallots and goat cheese spread. It certainly was an interesting week!

You can check out our Pinterest board for some inspiration!

Next Monday, we’ll post Meg’s selection, Chocolate Tofu Ice Cream (page 579)

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).

Super-Lemony Kidney Beans by this week’s host, Aura of Dinner With Aura.

Thanks to Aura for choosing this week’s recipe – This was a tasty Afghan dish called Lubia Chalow. It inspired us to substitute garbanzo beans, Central American Red Beans and even make Black Bean Burgers! Check out Mark’s quick and easy recipe for preserved lemons.

You can check out our Pinterest board for some inspiration!

Next Monday, we’ll post Sara’s selection, Mediterranean Cobb Salad (page 149).

Not Your Usual Steak Fajitas by this week’s host, Margarita of Let’s Cook and Be Friends.

Thanks to Margarita for choosing this week’s recipe – This recipe will transport you to somewhere tropical even when some of us are still waiting for Spring! It was a lovely combination of sweet caramelized pineapple, crunchy jicama, stir fried vegetables, a little bit of beef, all topped with a tequilla-lime glaze! Leave out the beef and substitute seitan or serve with all vegetables. These fajitas are great in tortillas or spooned over brown rice.

You can check out our Pinterest board for some inspiration!

Next Monday, we’ll post Aura’s selection, Super-Lemony Kidney Beans (page 364)

Reverse Fondue by this week’s host, Lexi of Lexi’s Kitchen.

Thanks to Lexi for choosing this week’s recipe – Leave it to Mark Bittman to take the intimidation out of fondue! We found out that almost any cheese works in this recipe and any type of vegetable roasted is good as well. It also makes a great dipping sauce for toast and vegetables.

You can check out our Pinterest board for some inspiration!

Next Monday, we’ll post Margarita’sselection, Not Your Usual Steak Fajitas (page 480).