"Ordinary Grace, A Novel" by William Kent Krueger

Image from Amazon here.

"Let the Northern Lights Erase Your Name" by Vendela Vida

Image from Amazon here.

Genghis Khan and the Making of the Modern World, by Jack Weatherford

Available from Amazon here.

Stone Fruit Salad with Yogurt, Honey, and Mint

Recipe and image from Will Cook for Friends here.

STONE FRUIT SALAD WITH YOGURT, HONEY, AND MINT

Author: Willow at Will Cook For Friends
Recipe type: Salad, Desserts

INGREDIENTS

• Stone fruit of choice (I used peaches, nectarines, plums, and apricots -- maybe 5-6 fruit in total)
• Dollop of plain, full-fat, Greek yogurt (about ½ cup) 
• Drizzle of honey, to taste (maybe 2 TBSP, but don't go overboard) 
• Chiffonade of fresh mint (maybe 3-4 mint leaves, plus more for garnish) 

INSTRUCTIONS

1. Wash and cut your fruit. You can cut them into halves, quarters, eighths, or a variety of sizes as I did. There are no rules here. 
2. Optionally, grill the fruit. I chose to grill only the firmest of the fruits, like the peaches, because the more delicate ones -- such as the apricots -- tend to soften and fall apart very quickly. I prefer to grill some, while leaving others fresh and cold, for more variation of flavors and temperatures. I suggest brushing the cut-side of the fruit with a little coconut oil prior to grilling, to help prevent stickage. 
3. Place a big dollop of yogurt on your plate or serving platter. If the taste of plain yogurt is a little too tart for you, mix some honey into it first. Arrange the fruit on top of the yogurt, then drizzle with a little extra honey (not too much), and sprinkle with freshly chopped mint. 

Roasted Chicken With Potatoes, Arugula and Garlic Yogurt

Image and recipe from New York Times Cooking here

INGREDIENTS

• 1 ½ pounds chicken thighs and drumsticks 
• 1 ¼ pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices 
• 2 ½ teaspoons kosher salt, more as needed 
• ½ teaspoon black pepper, more as needed 
• 2 tablespoons harissa (or use another thick hot sauce, such as sriracha) 
• ½ teaspoon ground cumin 
• 4 ½ tablespoons extra-virgin olive oil, more as needed 
• 2 leeks, white and light green parts only, halved lengthwise and thinly sliced 
• ½ teaspoon lemon zest (from 1/2 lemon) 
• ⅓ cup plain yogurt (do not use Greek yogurt) 
• 1 small garlic clove 
• 2 ounces baby arugula Chopped fresh dill, as needed Lemon juice, as needed

PREPARATION

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.

Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.

Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.

While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.

To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.