MY VERSIONEASY VEGETARIAN STIR FRYLOVING IT

I make this soup a lot. It's perfect for when you have too much spinach.Don't let the onions brown or they will alter the color of the finished soup.It's better to blanch the spinach since it is somewhat bitter. However, after blanching some of the nutrients will be lost in the water, so don't squeeze it out before adding it to the blender. You need some water to purée it anyway, so it's perfect – two birds with one stone. Recipe by Peni-da

This was a hearty warm meal that paired well with the chia and flaxseed bread posted earlier

This is a family recipe passed down from my mom.She makes it without measuring the ingredients, so I recreated the recipe from memory.At my house, we first simmer half of the pork, and then heat the earthenware pot over a portable burner on the table and cook the remaining pork by swishing it in the broth (shabu-shabu). Carefully skim off any scum that floats to the surface. Recipe by Nonru

Cooking and eating are interwoven with my life experiences and memories. Although I do not have a collection of cookbooks in my kitchen, I do have a collection of vivid memories from childhood, from travelling, from work, and of the people I’ve met or grew up with. My memories are always combined with and connected to those of certain dishes.I love to tell stories and to cook; in fact, there is a unique connection at a very basic, universal level between the recipes and the stories; between receiving and giving, between biology and psychology. I learned or remembered the tastes of most of the dishes I create by remembering their aromas.My recipes are predominantly Middle Eastern in origin, with others from Latin America and North America, Asia and Africa. In almost all I’ve altered the ingredients somewhat from the traditional recipes to reflect the flavors that have evolved in my version of these dishes over the yearsThis Lebanese soup is a meal in itself if served with bread. It’s a great winter dish as it is very hearty and incredibly healthy. It is also very easy to make.This recipe is taken from my book "Scents of Memory: A Delicious Fusion of Stories and Healthy, Affordable Recipes from Around the World." Please check it out on Amazon

I tried making a potage with nutrient-packed spinach and the natural sweetness of sweet potatoes.It's very easy to prepare with a blender!Cutting the sweet potato into small pieces cuts down on the simmering time. For 4 plentiful servings. Recipe by KaoRi