Mediterranean Crustless Chickpea Flour Quiche and Whole Grain Bulgur Salad with Mango and Walnut

Here’s a vegan showcase that we all enjoyed, without a problem. No trickery was necessary. In fact, calling this dish a “Mediterranean Crustless Chickpea Flour Quiche” (from tastespace.wordpress. com), is a disservice, since “quiche” implies an egginess that is not here. Rather, this “crustless spinach terrine” is fine without any eggs or cheese. Instead, it’s a triumph of fresh spinach, sun-dried tomatoes, and the always-alluring chickpea flour.

 

Burnished Chicken Thighs with Roasted Sweet Potatoes and Parsnips and Fresh Asparagus Soup with Parmesan Crisps

How does a cook “burnish” a chicken thigh? I giggled — curiously — at the notion, when I saw the recipe for “Burnished Chicken Thighs with Roasted Sweet Potatoes & Parsnips,” from the February 2006 issue of Fine Cooking. Would these pieces of meat be polished and shiny (the definition of “burnished,” after all)? This was not shiny chicken. Fine Cooking was having fun with its adjectives. Instead, the meat was roasted until “deeply brown.” And it was good!

 

Potato, Cheese and Mushroom Pie and Escarole Salad with Provolone, Warm White Beans and Prosciutto Crisps

The “Potato, Cheese and Mushroom Pie,” from thedailyspud.com, is an ambitious recipe that showcases the best qualities of puff pastry, mushrooms, and potatoes. The pie is rich and the potato texture is perfect; the fresh mushrooms are delightful and the dried chanterelles are intense. With a moderate amount of discipline, you can assemble and enjoy this wonderful pie.

 

Spinach Pizza Rolls

Here’s a guaranteed treat: fun to make and fun to eat. The “Spinach Pizza Rolls,” from the December 2011 issue of Everyday Food, allow you to use pre-made pizza dough, which is all-too-convenient. This recipe is a hands-on pleasure — sloppy, slapping, flattening, squeezing seams of dough.

 

Sweet and Sour Pork and Green Bean and Mushroom Casserole

Recipes for battered/deep-fried temptations can only be ignored for so long, before I succumb to the tease — pouring inches of oil into a big pot, veering off a healthy-food path into a darker reality. And thankfully, the “Sweet and Sour Pork,” from thekitchn.com, was worth all the risks. It gave me perfect proportions of sweet and tang, along with a great sweet-and-sour sauce. How’s your willpower?

 

Lemongrass and Honey Pork Stir-Fry and Farro with Broccoli

The “Lemongrass and Honey Pork Stir-Fry,” from pigpigscorner.com, was a pungently tangy and tart dish, thanks to the inclusion of lemongrass and lime and fish sauce in the very wet marinade. Honey and lemon scents were potent as the pork sizzled in the frying pan.

 

Duck Ragu and Classic Stuffed Mushrooms

In tune with the continuing romance of “slow-cooked” meals, the October/November 2011 issue of Fine Cooking made the convincing appeal for a “Duck Ragu.” Red wine, tomatoes, aromatics, duck legs and thighs are simmered for a long time, until rich and sweet. It’s like a dream, really.

 

Twice-Baked Sweet Potatoes with Leeks and Sausage and Milk-Braised Zucchini

How do you feel about the “twice-baked” concept? In our world, where sweet potatoes are glorious when baked only once, why waste my time with this idea of doing it twice? I worry about being the victim of a sly recipe scam. The December 2011/January 2012 issue of Fine Cooking, however, calmed me with the “Twice-Baked Sweet Potatoes with Leeks and Sausage.” I relaxed with this “twice-baked” idea, and reaped great rewards, thank you very much.

 

Almond and Parmesan Baked Tilapia and Tuscan Kale with Shallots and Crisp Salami

A breaded fish filet sends out a comforting message, I think. To cook it, to eat it, provides a warm, safe haven. You’ll notice the “Almond and Parmesan Baked Tilapia,” from kalynskitchen.com, does not coat with breadcrumbs and does not get fried. I’ve been jazzed by almond meal, and was excited to coat my fish filets with it. And then, I baked them, into moist, mild, kid-friendly fish.

 

Steamed Chicken with Shiitake Mushrooms & Tofu

The minimalist recipe for “Steamed Chicken with Shiitake Mushrooms & Tofu,” from pigpigscorner.com, became a steaming experiment, for me. I don’t know if I’ve ever dared to “steam” meat, but here it was. And steaming the chicken atop tofu seemed so cute. My steaming pot smelled great as it simmered.