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?

 

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?

 

Polish Pie Pierogi Bake

I’ve cooked a box of frozen pierogies (my first time). The recipe for the “Polish Pie Pierogi Bake,” from thegourmandmom.com, dared me to do it. Sure enough, Mrs. T’s Potato & Cheddar Pierogies were designed for this project. And yes, they were easy to swallow. In fact, let me go ahead and admit that this very cheesy meal was a delicious success.

 

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.

 

Moroccan-Spiced Pastitsio with Lamb and Feta

Have you any experience with pastitsio? It’s a Greek, creamy, cheesy baked pasta dish, made with large tubular pasta, a meat and tomato sauce, and topped with a thick bechamel. Sound heavy? Well, it sure is. And each component requires your cooking attention. The recipe for “Moroccan-Spiced Pastitsio with Lamb and Feta,” from the March 2011 issue of Bon Appetit, was quite a workout, but also quite rewarding. It wasn’t my typical baked ziti…

 

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.

 

Baked Tagliatelle and Potatoes

I dared myself to make a baked pasta/potato combo, envisioning its heartiness and inspired by 101cookbooks.com. I used cute fingerling potatoes, dried tagliatelle egg pasta (instead of farro pasta), and tallegio cheese. This was a winning combo. The whole-grain mustard and the cabbage merged into a “sauerkraut” flavor; the potatoes were indeed substantial.

 

Aunt Angie’s Shrimp Casserole

Here’s a dish that was way-too-easy to assemble. The recipe for “Aunt Angie’s Shrimp Casserole,” from how2heroes.com, is unapologetically simple. At first, it may seem a bit trashy, even, but notice the ingredient list is not at all grotesque. We use (pricey) shrimp, butter, and “Ritz” crackers — though I swapped these for Late July Classic Rich crackers. I used one whole box (70 crackers), plus a few extra crackers.

 

Maple Apple Turkey Burgers and Broccoli Cheese Casserole

I’ve made wonderfully moist and flavorful “Maple Apple Turkey Burgers,” adapting the recipe from allrecipes.com, to use ground turkey instead of ground chicken. My burger deja vu points to my recipe past, when two years ago I made a “Juicy Chicken Burger,” which also incorporated apple and a sweet and tangy sauce. Apparently, my burger taste preferences are consistent.

 

Mushroom and Hazelnut Loaf and Mark’s Yam and Acorn Squash Holiday Casserole

When I see a recipe like the “Mushroom & Hazelnut Loaf,” from greenkitchenstories.
com, I’ll always think, “Here’s something to do with my leftover Chinese-takeout rice!” Don’t expect a meaty loaf here; this one is dry, crunchy, and would benefit from a sauce. It’s a celebration of mushrooms and hazelnuts, and that alone might be reason enough to try it.