Permalink at: http://www.nytimes.com/2013/06/04/health/andalusian-chickpea-and-spinach-soup-recipes-for-health.html?ref=health
Advance preparation: You can make this through Step 3 up to a day ahead. You might want to hold off adding the spinach until you reheat, if you want it to have a nice color. Bring the soup to a simmer and proceed with Step 4.

Nutritional information per serving (6 servings): 259 calories; 7 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 41 grams carbohydrates; 10 grams dietary fiber; 79 milligrams sodium (does not include salt to taste); 11 grams protein

“A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.”

PermaLink at: http://www.nytimes.com/2013/06/03/health/pureed-spinach-soup-with-middle-eastern-spices.html

“This soup was inspired by a Syrian recipe that I love, a spice-laced pan-cooked spinach that is served with yogurt and walnuts on top. I decided to use the same spices in a puréed spinach soup, and it worked beautifully. Half of the yogurt is stirred into the soup, contributing a tart flavor that’s a great finishing dimension to the soup. The rest is drizzled onto each serving.”
Advance preparation: You can make this several hours before you serve it, but you will lose the bright green color. If you are making it ahead, the soup will look brighter if you wait until just before serving to stir in the yogurt.

Nutritional information per serving (4 servings): 314 calories; 11 grams fat; 3 grams saturated fat; 4 grams polyunsaturated fat; 3 grams monounsaturated fat; 8 milligrams cholesterol; 36 grams carbohydrates; 6 grams dietary fiber; 241 milligrams sodium (does not include salt to taste); 21 grams protein

Nutritional information per serving (6 servings): 210 calories; 8 grams fat; 2 grams saturated fat; 3 grams polyunsaturated fat; 2 grams monounsaturated fat; 5 milligrams cholesterol; 24 grams carbohydrates; 4 grams dietary fiber; 161 milligrams sodium (does not include salt to taste); 14 grams protein

PermaLink at: http://farmgirlfarerecipes.blogspot.com/2012/09/recipe-100-whole-wheat-coconut-zucchini.html
This coconut zucchini bread tastes great at room temperature, but toasting a slice does wonderful things to the coconut. A slather of butter is optional.

White whole wheat flour is 100% whole grain flour that is made from a lighter variety of wheat, so it works better in delicate baked goods than regular whole wheat flour. Look for it in large supermarkets and natural foods stores. As always, I urge you to seek out local and organic ingredients; they really do make a difference.

PermaLink at: http://farmgirlfarerecipes.blogspot.com/2011/02/easy-orange-yogurt-loaf-cake.html

Makes one 9″×5″ or 10″×5″ loaf

This is the kind of simple recipe I love to have in my collection. It mixes up quickly, can be eaten plain or gussied up, and stays moist for several days. It’s heavenly with fresh strawberries or blueberries, especially if you add some whipped cream and/or vanilla ice cream.

Like most baked goods it also freezes beautifully, and it can be easily sliced when frozen. It tastes even better the second day. As always, I urge you to seek out local and organic ingredients whenever possible; they really do make a difference.

PermaLink at:: http://thefamilydinnerbook.com/in-the-kitchen/2013/05/07/italian-wedding-soup/

ALANNA’s TIPS & KITCHEN NOTES
GREEN CURRY PASTE The inspiring recipe called for a whole three tablespoons of green curry paste. I’ve learned from experience that (1) different brands vary in “heat” and (2) tolerances for heat vary too! I started off with just one teaspoon and then later added another two teaspoons. That was “perfect” heat for me, taste-wise, and for my three male taste-testers as well.
SWEET POTATOES If cooking on the stovetop, cut the sweet potato cubes quite small so they cook more quickly and evenly.
LENTILS Red lentils are the softest lentils, they “melt” into whatever you’re cooking. Brown and black and green lentils would work too but the texture would be considerably different.
ROASTED PEPPERS Roasted red peppers can be every-so-pricey in every-day grocery stores. I stock up at Trader Joe’s and, for St. Louisans, at Global Foods in Kirkwood. You could also roast your own, either in the oven or on a gas stove.
SPINACH Baby spinach cooks so quickly, add it at the very last minute. I take the time to slice off the stems but this is mostly for aesthetics. If you use regularly curly spinach, it takes longer to cook so add it with the roasted peppers.
SLOW COOKER vs STOVETOP Regular readers know that I like the “idea” of slow cookers but am often disappointed by the bland, mushy-texture results. NOT HERE! In fact, I liked the slow cooker version a tiny bit better than the stovetop version, the flavors really melded together with longer, slower cooking.
NUTRITION INFORMATION Per Cup: 209 Calories; 3g Tot Fat; 1g Sat Fat; 1mg Cholesterol; 486mg Sodium; 37g Carb; 6g Fiber; 9g Sugar; 10g Protein. WEIGHT WATCHERS POINTS: WW Old Points 3.5 & WW PointsPlus 5 CALORIE COUNTERS 100-calorie serving, 1/2 cup; 50-calorie serving, 1/4 cup.

This is actually a Nigella recipe