Roasted Cauliflower with Red Chile, Cilantro & Lime

Recipe from REM Cooks

1 large head cauliflower
3 cloves garlic, minced
1 Tbsp chile powder
1/2 tsp crushed dried red chile
1 tsp cumin seeds toasted and ground
4 Tbsp olive oil
1/4 cup cilantro leaves, chopped
1/2 lime, juiced
Salt to taste

Preheat oven to 325 F. Separate the florets from the cauliflower.  Put them in a bowl with the garlic, chile powder, crushed chile, cumin, salt and olive oil. Toss gently to mix and coat well. Spread the seasoned cauliflower in a roasting pan. Roast 1 to 1-1/2 hours or until tender, stirring occasionally. When done, remove from oven. Dress with lime juice. Finish with chopped cilantro leaves.

Quinoa Fruit Salad with Honey Lime Dressing

Recipe from Two Peas and Their Pod

Quinoa:

1 cup red quinoa

2 cups water

Pinch of salt

For the Honey Lime Dressing:

Juice of 1 large lime


3 tablespoons honey


2 tablespoons finely chopped mint

Fruit:

1 1/2 cups blueberries


1 1/2 cups sliced strawberries


1 1/2 cups chopped mango


Extra chopped mint, for garnish-optional

Directions:

1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature. 

2. To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.

3. In a large bowl, combine blueberries, strawberries, and mango. Add quinoa, We used 1/3 the amount of quinoa cooked (you can adjust this amount to personal taste). Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.

Beet and Potato Salad

Recipe from New York Times

Yesterday was 80 degrees––warm enough to make you long for summer...and ribs and potato salad and eating outdoors. That's just what we did. This amazing Beet Potato Salad uses yogurt instead of mayo. The Best-Ever Barbecued Ribs not only lived up to their name, but were ridiculously easy to make.

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.