Tuscan White Bean Soup with Sage

Recipe from La Buena Vida

This is a very simple recipe. Plan ahead because it's necessary for the veggies to simmer for a bit––but well worth the wait. Enjoy!

Peeta's Stuffed Cheese Buns

Recipe from Yammie's Noshery 

Lauren made these buns-of-glory today and brought them over while still warm.  How lucky am I? They were just as delicious as they look.  Simple ingredients and easy to make. 

The Best Pancakes You'll Ever Have

Period

Plain yogurt makes these pancakes stand out from the rest. Best to use a more liquid-style yogurt, rather than Greek. Add milk, if necessary, to get your desired consistency. 

Sift together:

1-1/2 c. flour

2 T. sugar

1/2 t. salt

1/2 t. double-acting baking powder

3/4 t. baking soda

Stir in:

1 egg

2 cups plain yogurt 

2 T. melted butter

Spiced Black Bean, Grilled Avocado and Goat Cheese Tacos

Recipe from Naturally Ella

Super easy and super delish. Who knew grilled avocado could be so good! Can't wait to try it in other recipes...salads, guacamole, salsa, sandwiches.

No-Bake Energy Bites

Recipe from Gimme Some Oven

New favorite snack! Oatmeal, coconut, peanut butter, wheat germ, honey and vanilla––great for breakfast, too. We like substituting sunflower seeds (or any favorite nut) for the chocolate chips. 

Andean Potato & Cheese Soup

Recipe from The Kitchn

Fresh corn and good queso fresco are what make this soup so delish! Frozen peas are a fine substitute if you don't have fresh. 

Crunchy Vietnamese Cabbage Salad with Pan Seared Tofu
Recipe adapted from The New York Times

A great tasting salad that makes for delicious left-overs the next day.

3-1/2 tbsp. soy sauce

2 tsp. brown sugar

2 tsp. Asian fish sauce
Juice & zest from one lime

Half a jalapeño, seeded & minced

1 clove garlic

4 tbsp. oil

1/2 pound extra-firm tofu, cut into 3/4-inch thick pieces

6 c. shredded cabbage

1 large carrot, grated

1/3 c. coarsely chopped, roasted salted peanuts

2 tbsp. chopped cilantro, plus more for garnish

Make vinaigrette by whisking together 2 tbsp. soy sauce, brown sugar, 1-1/2 tsp. fish sauce, lime juice and zest, jalapeño and garlic. Whisk in 3 tbsp. oil.

Pat tofu dry with paper towels. Heat 1 tbsp. oil in skillet until shimmery. Add tofu and cook about 3 minutes without moving, until golden brown. Flip and cook 2 more minutes. Transfer to paper towel. In a small bowl, whisk 1-1/2 tbsp. soy sauce and 1/2 tsp. fish sauce. Move tofu to a cutting board and brush both sides with the mixture.  Cut into bite size pieces.

In a large salad bowl, toss cabbage, carrot, peanuts, cilantro, tofu and vinaigrette. Garnish with more peanuts and cilantro. 

Recipe from Epicurious

Another summer favorite. We've made this over and over and typically serve it with vanilla ice cream.  Substitute grated fresh ginger for ground––it makes a huge difference. 

Avocado and Corn Salsa

Recipe from Epicurious

Outstanding salsa or delicious side dish with tomatoes, sweet corn, jalapeños.lime and cilantro –– perfect for summer. 

Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

Recipe from Epicurious

With a handful of simple ingredients and easy instructions, this recipe has the sophistication of a four-star restaurant. We served it with sautéed spinach. If you're a fan of fennel, you'll love the fact that it has both dried and fresh.

The Best Roasted Tomato Soup with Tomato Parmesan Croutons

Recipe by Helene from Tartelette and featured on Cup O Jo

The recipe is ridiculously easy and ridiculously good. Best part: the freshness of the tomato soup combined with the garnish of cooled cherry tomato/parmesan croutons.  Can't image what this will taste like with summer tomatoes. It's already on the favorites list! Note: Only alteration to the recipe was using chicken or vegetable stock instead of water (flavor vs no flavor). 

How to Make a Better Caesar Salad

Recipe from Gilt Taste

Caesar Salad artfully prepared. This recipe--and its tips--elevates the classic to perfection in balance and flavor. We've tried lots of Caesar recipes and this, by far, is the best. Thank you Karina for posting this on your amazing blog:  Dreaming of Palm Trees.

Simple Lamb Curry with Carrot Raita

Recipe from New York Times

This curry is light, wonderfully flavored, with an amazing raita.  If you don't have time to marinate the lamb - it's still delicious. We used leg rather than shoulder and found our black mustard seeds (a lifetime supply) at our local Indian market -- the best place to buy spices. 

No-Knead Bread

Recipe from the New York Times

This incredibly easy recipe turns out a pro loaf of bread that will have you vowing never to buy store-bought again. Three simple ingredients, a cast-iron Dutch oven and about 15 hours turns out an artisan loaf you won't believe you made! 

Green Chile-Pork Pozole

Recipe from Epicurious

Love this recipe––fresh, spicy, delicious! We made a couple of changes: fresh tomatillos, about 1 cup diced, instead of canned, and chicken thighs instead of pork. Grilling the thighs and adding them at the end is best. Serve with warm corn tortillas.