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).