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Coconut Rice with Spicy Tomato Sauce (Nasi Lemak with Sambal Tomat)

Middle Eastern Eggplant and Tomato Salad

Creamy Roasted Mushroom and Cannellini Bean Soup

Cocoa Dusted Almonds

Hot Cranberry Tea

How to Make Cranberry Liqueur

How to Cook Dry Hominy (From the Pantry)

How to Make Tomatillo Puree

Roasted Red Pepper Hummus

Roasted Red Pepper Cannellini Bean Dip

How to Roast and Grill Peppers

Grilled Eggplant Salad with Lentils and Tomatoes (The Kids Cook Monday)

Artichoke and Spinach Hummus

Refrigerator Asparagus Pickles

Grapefruit and Chia Drink (Chia Fresca con Toronja)

Stir-Fried Baby Bok Choy with Shiitake Mushrooms

Kale, Spinach, and Pear Smoothie

Warm Kale Salad with Dried Cranberries and Apples

Creamy Sweet Potato and Leek Soup (From the Pantry: Merkén)

Butternut Squash and Cannellini Bean Bisque with Parsley, Sage, and Pistachio Pesto

Roasted Acorn Squash with Cranberry, Apple, and Quinoa Stuffing

Tuscan Cannellini Beans with Mushrooms, Spinach, and Pesto

Mushroom and Zucchini Vegetarian Tacos

Persian Jeweled Rice, aka Wedding Rice (The Kids Cook Monday)

Mediterranean Spinach and Bean Salad

Tomato and Raisin Chutney

Quinoa Avocado Salad with Parsley, Corn, Tomatoes, and Lemon Vinaigrette

Asparagus Noodle Salad with Sesame Ginger Vinaigrette (The Kids Cook Monday)

Iced Mocha Cappuccino

Roasted Carrots with Moroccan Spices

Dry Beans and Legumes Cooking Chart (From the Pantry)

Chilled Avocado Soup (A Night of Food from Chile)

Curried Peanut, Sweet Potato, and Tomato Soup (The Kids Cook Monday)

Sesame Green Beans

Chana Masala (From the Pantry: Cardamom Pods)

Padron Pepper Tapa

Sweet Yellow Tomato Salsa with Vidalia Onion, Red Chilies, Lime, and Cilantro

Grilled Corn Salad with Black Beans, Tomatoes, and Bell Pepper

Lemon Cucumber Salad

Fruity Sparkling Summer Sangria