A spicy lemon coconut sauce that is good on just about everything - noodles, frittatas, soups. Keep a jar in the refrigerator, and you can use it to make things a little special throughout the week.

Big bowl of green - broccolini tossed with big croutons, tons of scallion slices, mozzarella, toasted almonds, and a hit of serrano pepper.

A scrambled egg recipe taught to me by the lovely Lynn from Satsuma Press - herby cream cheese is the last-second finish that make these eggs simple but special.

Made from a quirky combination of quinoa, dill, shredded zucchini, and currants - a quinoa salad from Maria Speck's new book, Ancient Grains for Modern Meals.

Inspired by an Ayurvedic dal recipe in the Esalen Cookbook, this is a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. The back notes of ginger, slivered green onions sauteed in butter, and curry-plumped raisins make this a new favorite of mine.

a pot of quick-cooking, beautiful, brothy couscous soup topped with a bit of melted goat cheese and bright broccoli and cauliflower florets. It is all punctuated with a spoonful of finely chopped sun-dried tomatoes.

This potato salad recipe is what happens when potato salad meets the grill. Grilled potato wedges are tossed with a vinaigrette finished with barely a hint of toasted sesame oil.

This sushi bowl recipe is simply a de-constructed sushi roll - brown rice, tofu, avocado, toasted nori and green onions served with a citrus-soy dressing. Simple and delicious.

Delicious garlic soba noodle recipe made with soba noodles, Parmesan, greens, and garlic powder topped with golden Parmesan-crusted tofu.

Couscous, apples, curry powder, butter, mint, toasted pine nuts and green onions are highlighted in this dynamic, colorful couscous recipe.

Rajasthani buttermilk curry recipe from the award-winning cookbook Mangoes & Curry Leaves, by Jeffrey Alford and Naomi Duguid.

Soba noodles are tossed with a fiery ginger-sesame dressing and a generous dose of cucumbers, scallions, and pan-seared tofu - it's the sort of recipe you could serve anytime...