Experimenting with NY Times recipes

my latest obsession is recipes on NYTimes.com...i typically bring home a new ingredient or an old fav...usually some produce item like say Kale or Golden Beets or sometimes a spice like say Yuzu or Acer Biber & then try some recipe on NYTimes.com & perhaps tweak it some. 3 such experiments were very successful recently -

1.  i used tuscan kale & roasted it instead, added walnuts instead of almonds & also added sauteed sugar snap peas...very healthy & delish to top it all:
Kale Salad With Apples, Cheddar and Toasted Almonds or Pine Nuts - Recipes For Health

2. great recipe!! i substituted mint with thyme & instead of ricotta, used a home-made 'cheese sauce', which was just a blend of odds & ends of cheese, white wine & thyme :) yummy...
Braised Endives With Orange, Toasted Almonds and Ricotta - Recipes for Health

3. this last one was my utmost favorite...i substituted Dill with Mint as i'm not a big Dill fan. also i added some Zaatar into it.
Mediterranean Beet and Yogurt Salad

Enjoy!!