February recipes worth remembering

Quinoa Rice Bowls
http://cooking.nytimes.com/recipes/1016855-quinoa-and-rice-bowl-with-kale-kimchi-and-egg

Skipped the kimchi, added grated carrot and edamame - delicious

Also from NY Times Cooking
Roasted Chicken Provencal
http://cooking.nytimes.com/recipes/1017327-roasted-chicken-provencal 

Pasta and Fried Zuchini Salad
Plenty, page 254