Baked Cod Casserole and Warm Chickpea and Artichoke Salad

The “Baked Cod Casserole,” from the February/March 2006 issue of Eating Well, targets fans of cheesy fondue. Is that you? While this dish is not one that you cook while you eat it (as a traditional fondue experience would be), it does have the sweet flavors of onions, wine, thyme, and Swiss cheese that definitely evoke fondue memories.

 

Shrimp, Kale and Cannellini Bean Casserole and Leek Soup with Dill Oil

Three winning ingredients called out to me from this recipe: the “Shrimp, Kale and Cannellini Bean Casserole,” from theperfectpantry.com. And the panko crumbs and grated parmesan promised a crispy topping. Easy enough to assemble, this casserole lacked the punch that I needed to enjoy it fully. What was missing? A sauce, perhaps?

 

Hoppin’ John in the Summertime and Summer Squash and Chive Pancakes

Here’s my farewell to summer: “Summer Squash and Chive Pancakes,” from skinnytaste.com, and “Hoppin’ John in the Summertime,” from allrecipes.com. Eggy pancakes and a crabby rice and bean salad. Not bad.

 

Oven-Baked Broccoli and Potato Omelette and Broad Bean and Herb Salad

Always a frittata fan, I made the “Oven-Baked Broccoli and Potato Omelette,” from effiesfoodcorner.
wordpress.com, knowing that we’d all enjoy it. It’s an ample dish, made with crowd-pleasing potatoes. My preparation was made even easier, when I used good, organic frozen broccoli, instead of fresh.

 

Warming Onion and White Bean Bake and Cold Soba, Sesame and Carrot Salad

Here’s an easy opportunity to enjoy a smooth, comforting, richly flavored casserole. The “Warming Onion & White Bean Bake,” from thestonesoup.com, can be assembled with a bit of love, then savored for its brilliance. Caramelized onions and cheddar cheese are superstars.

 

Chickpeas, Potatoes, and Green Beans in Cauliflower Sauce

How do you feel about stews? Are you a “stew person”? Are you feeding “stew people”? My Stew Proclamation is along the lines of: “I will always appreciate and indulge in a messy heap of stew.” There it is. I do, indeed, live among stew people. And we are good people. The recipe for “Chickpeas, Potatoes, and Green Beans in Cauliflower Sauce,” from fatfreevegan.com, celebrates the simple pleasures that only a heap of vegetables and potatoes can bring to the table.

 

Sizzling Halloumi Cheese with Fava Beans and Mint, Pimento Cheese Spread, Cheesy Chickpea and Sesame Crackers

In response to a gentle nudge to invest in the current fresh crop of fava beans at our food coop, I excitedly prepared the “Sizzling Halloumi Cheese with Fava Beans and Mint,” from the May 2007 issue of Bon Appetit. The fava bean is a “magical” ancient bean, with a great, life-sustaining history. And I had no problem shucking and parboiling them (it does help to have a young assistant!). As we popped the beans from their shells, I quickly realized that more is definitely better. You’ll wish you bought more and shucked more and cooked more. Even unadorned, the beans are buttery and beautiful.

 

Sweet Potato Shepherd’s Pie and Squid Salad with Cucumbers, Almonds and Pickled Plum Dressing

The recipe for “Sweet Potato Shepherd’s Pie,” from the January 2010 issue of Vegetarian Times, was noticeably flawed, but I made it work. If you try this recipe, use it as a framework to inspire your own creativity. My casserole became a smooth combination of mashed sweet potato and white beans, and there should never be anything wrong with that. The recipe’s initial instruction — to use a mere 1/4 lb. of sweet potato — cannot be correct. This would be less than a full potato. The resulting mash was not enough to cover the top of this casserole.

 

Koshary (Pasta, Lentils, Chickpeas, and Fried Onions)

I feel lucky to have stopped at the recipe for “Koshary,” while perusing the January/February 2011 issue of Saveur. Could this be right? I wondered. Notice how the recipe asks for two pastas, two beans, and rice. All this to be topped with a surprisingly spiced tomato sauce and crispy fried onions. It’s described as an “Egyptian street food,” and I hope it isn’t in danger of becoming a tourist trap. But I do admit, when I get to visit Egypt (goodbye Mubarak!), I’ll be looking for this dish from the street vendors…

 

Quick-Time Sausage Cassoulet and Mashed Potato Casserole

So: how quick is “quick“? Realistically, this meal might be enjoyed after two hours of prep and cooking, which doesn’t sound too “quick,” right? But I didn’t care. The advertised “quickness” of the “Quick-Time Sausage Cassoulet,” from jamieoliver.com, was not the selling point, for me. I was wooed by the notion of sausage and beans and wine and croutons in an herby casserole. And indeed, this thick, rich dish won me over.