10th day of summer vacation, in which we try new recipes

I've cooked some really delicious things in the recent past, so without further ado here's a round-up of some recent recipe triumphs.

Summer Squash Couscous with Sultanas, Pistachios, and Mint from Food 52: this is insanely delicious and naturally vegetarian. It can be made vegan if you swap in agave nectar for the honey, and gluten-free if you swap in quinoa for the couscous. We liked it better after letting it sit for a few hours: the mint fragrance spreads throughout the salad.

Olive Oil Blondies with Chocolate Frosting by Molly Yeh: I don't bother frosting them, and I put in more chocolate chips. They're yummy and the prep time is under 5 minutes.

Melissa Clark's Excellent White Bread from The Wednesday Chef: very good white bread

Tempered Lentils from Serendib Kitchen: this was really, really tasty and made excellent leftovers. My friend Roshani says that they aren't fully authentic, as they come out too soupy, but I still love this dish.

Cauliflower Poriyal from Serendib Kitchen: takes a long time to cook, but almost no effort while it's cooking, and the result is incredibly delicious

Coffee Break Muffins from Dorie Greenspan: really good coffee flavor, but they don't keep well

Basic Muffins from King Arthur Flour: easy to make, easy to riff upon

Baked Oatmeal with Caramelized Pears and Vanilla Cream from Smitten Kitchen Every Day (which I checked out from the library): it's a bit fussy, but totally delicious and reheats well.