This week was all about learning new things: How to make a perfect loaf of fluffy white sandwich bread, how to make crispy potato chips without any oil (in the microwave!!), and how to make coconut butter. But it wasn't just tutorials this week — we had some super vegetarian recipes, like a nourishing potato and kale soup, and a brown rice bowl with lemongrass, tofu, and cashews. There was a cauliflower soup with dill whipped cream, and a sweet potato chili. Read on for these and the rest of our new recipes from the past week.

• Basic White Sandwich Bread
• How to Make Coconut Butter
• How to Make Potato Chips in the Microwave
• Roasted Cauliflower and Potato Soup with Dill Whipped Cream
• Brown Rice Bowl with Lemongrass, Tofu, and Cashews
• Black Bean, Sweet Potato and Quinoa Chili
• Spicy Chicken Flautas with Lime Sour Cream
• Kale and Potato Soup
• Korean Seasoning Sauce
• The gin sour
• The Fitzgerald
• The Aviation
• The Casino

Previous Week's Recipes: Roasted Cherry Dutch Baby, Dark Chocolate Skillet Blondies, Pull-Apart Cheese Bread & Savory Oatmeal Cookies

(Images: See linked recipes for full image credits)

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