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).

Dal with Lots of Vegetables by this week’s host, Anita of Cooking Poetry.

Thanks to Anita for choosing this week’s recipe – We all used lentils in our dishes and loved how flexible this recipe was. You can add almost any type of vegetable you have on hand. Check out some of the posts for additional great sounding Indian recipes.

You can check out our Pinterest board for some inspiration!

Next Monday, we’ll post Lexi’s selection, Reverse Fondue (page 434)

Provencal Vegetables and Chicken in Packages by this week’s host, Nancy of Funkytown Foodies.

Thanks to Nancy for choosing this week’s recipe – We all found out that really good meals can come in small packages! There were packages with vegetables and chicken, one with halibut, a vegetable package served over creamy polenta! Mark’s recipe inspired a post with four different vegetable takes, a Provencal Pasta Sauce and even Individual Pot Pies! I loved all the creativity this week.

You can check out our Pinterest board for some inspiration!

Next Monday, we’ll post Anita’s selection, Dal with Lots of Vegetables (page 362)

Brown Rice and Lamb Burgers by this week’s hosts, Evi & Sam of Fifth Floor Kitchen

Thanks to Evi & Sam for choosing this week’s recipe – What creative takes this week. We had lamb burgers with goat cheese and mushrooms, lamb burgers Greek style, turkey burgers Middle Eastern style, and a couple of veggie burgers using lentils and other fantastic ingredients. Great twists everyone! You can follow Fifth Floor Kitchen on Pinterest and check out our Pinterest board for some inspiration!

Next Monday, we’ll post our new member Nancy’s selection, Provencal Vegetables and Chicken in Packages (page 464)

Lemon-Blueberry Crisp with Pine Nut Topping by this week’s host, Laura of  Chef Laura at Home 

Thanks to Laura for choosing this week’s recipe – We all loved this recipe and it was easy to adapt. Some of us followed the recipe and some of us used different nuts and fruits with great results.

You can check out our Pinterest board for some inspiration!

Next Monday, we’ll post Evi + Sam’s selection, Brown Rice and Lamb Burgers with Spinach (page 336)

Rolled Cabbage by this week’s host, Keely Marie of keelymarie.com.

Thanks to Keely for choosing this week’s recipe – these cabbage rolls were easy to prepare and fantastically tasty! Try out this fresh take on a classic – or check out what the rest of the group did with the recipe – vegetarian options, too!

You can check out our Pinterest board for some inspiration!

Next Monday, we’ll post Laura’s selection, Lemon-Blueberry Crisp with Pine Nut Topping (page 566).

Pared-Down Paella with Peas, Clams, and Chorizo by this week’s host, Meg of Fledgling Foodie.

Thanks to Meg for choosing this week’s recipe – For some of us it was the first time making Paella and Mark made it easy. We pared it down, kicked it up a knotch, made it vegan and even gluten-free.

You can check out our Pinterest board for some inspiration!

Next Monday, we’ll post Keely’s selection, Rolled Cabbage (page 331)