Ten-Minute Lime Cracker Pie.

• 2 (14-ounce) cans sweetened condensed milk
• 2 cups heavy cream
• 1 p--tablespoon finely grated lime zest, plus more for serving
• 1/2 cup freshly squeezed lime juice (from about 8 limes)
• 10 ounces Ritz crackers (85 crackers, from about 3 sleeves)

Whisk together the condensed milk and heavy cream in a large bowl until combined. Add the lime zest and juice and whisk until thickened, about 1 minute.

Spread 1 cup of the condensed milk mixture on the bottom of a deep-dish pie plate, an 11-inch oval casserole, or a similar large shallow dish. Top with a single layer of Ritz crackers. Repeat, alternating layers of filling and crackers, until the dish is full, finishing with a layer of filling. Cover and refrigerate for at least 2 hours or overnight—the longer you wait, the more the crackers will soften and meld with the filling. Serve cold, zesting more fresh lime over the top, if you like.

Serves 8-10.

VERDICT:  I appreciate that this is, in fact, kind of a genius recipe--so very, very easy, made with just a few easily-found ingredients.  And no eggs!  I let it chill for maybe three hours--it could definitely have used more time for the crackers to soften.  I also did not use as many crackers as called for--they did not fit in what I thought was a deep-dish pie pan.  So, probably not the epitome of a Ten-Minute Lime Cracker Pie.  It was perfectly fine, but I was disappointed.  Toss.

Warm Squash and Chickpea Salad with Tahini

• 2 pounds pumpkin or other winter squash, peeled, seeded, and cut into 1-inch cubes
• 1 garlic clove, crushed
• 1/2 teaspoon ground allspice
• 2 tablespoons olive oil
• Sea salt and black pepper
• 14 ounces canned or home-cooked chickpeas, drained
• 1/2 small red onion, finely chopped (soaked in cold water for 15 minutes if you want to soften the bite)
• 4 tablespoons roughly chopped fresh cilantro
• 1 garlic clove, crushed to a paste with a pinch of salt
• 3 1/2tablespoons lemon juice
• 3 tablespoons tahini paste
• 2 tablespoons water, to taste
• 2 tablespoons extra virgin olive oil

Heat the oven to 425°F.

Toss the squash with the garlic, allspice, olive oil, and some salt and pepper.

Place on a tray, optionally lined with parchment, in the oven for 20 to 25 minutes, or until soft. Remove and allow to cool slightly.

While the squash is cooking, make the tahini sauce. Mix the crushed garlic with lemon juice and add the tahini. Now thin with the water and olive oil, and check for seasoning. You should taste a balance between the nutty tahini and lemon.

To assemble the salad, place the squash, chickpeas, red onion, and cilantro in a mixing bowl. Pour on the tahini sauce and remaining oil and toss carefully. Season with salt and pepper.

Serves 4.

VERDICT:  I liked this a lot--both the sharp bite of garlic and red onion against the sweetness of the squash and the easy ingredients.  Keep!

Corn Chowder with Chive Oil

Chowder

• 1 1/2 T. olive oil
• 1 white onion, chopped
• 2 cloves garlic, minced
• 1 lb. new potatoes, peeled and diced
• 1/2 t. smoked paprika
• Kernels from 6 ears of corn (3 1/2 c.)
• 4 c. vegetable broth, plus more if needed
• 3/4 t. salt
• 1/2 c. coconut milk
• pepper

Chive oil

• 1/4 c. olive oil
• 1 oz. chives, coarsely chopped
• salt

To make the chowder, heat the olive oil in a large pot over medium heat.  Add the onion and saute until barely tender, 4-5 minutes.  Add the garlic and saute for another minute.  Add the paprika and potatoes and cook, stirring constantly, for a couple of minutes.

Stir in the corn, broth, and salt and bring to a boil.  Decrease the heat to maintain a simmer.  Cook, stirring occasionally, until the potatoes are very tender, about 25 minutes, adding a bit more broth if the soup starts to resemble a thick stew.  Don't add too much broth, or the final soup will be too thin.

Using an immersion blender, blend the soup until it is about half pureed, with some texture and visible pieces of potato remaining.  Stir in the coconut milk, then season with black pepper.  Taste and adjust the seasonings if desired

To make the chive oil, put the olive oil and chives in a blender and process until smooth.  Season with salt to taste.

Serve the chowder with the chive oil drizzled on top.

Serves 6.

VERDICT:  I used water instead of broth and needed eight ears of corn to get 3 1/2 cups of corn kernels.  Possibly the water substitution left the soup a bit blander than it should have been, but I liked the crunch of the corn, and the whole soup tasted fresh and light.  Plus, chives!  Keep.

Lemon and Spinach Orzo Soup

• 2 T. olive oil
• 2 medium carrots, sliced
• 1 medium yellow onion, diced
• 2 stalks of celery, finely chopped
• 2 cloves of garlic, minced
• 1 pinch of red chili flakes (optional)
• 5 cups of vegetable broth or water
• 1/2 - 3/4 cup of orzo 
• 1 cup of coconut milk 
• 1 lemon, zest and juice 
• 2 - 3 cups of spinach (lightly packed, hard stems removed, and roughly chopped if needed)
• salt and pepper to taste

In a large pot, heat olive oil on medium-low heat, add in carrots, onion, celery, garlic, and red chili flakes. Sauté for 5 - 10 minutes or until onions become translucent. Pour in vegetable broth or water and turn heat up just a bit and bring soup to a boil. Then add in your Orzo and let that boil for about 8 - 10 minutes until pasta is almost done cooking. Then bring heat back down to a low simmer, and stir in half and half, spinach, lemon zest and juice. Taste and add in salt and pepper to your liking. Allow to simmer for an additional 5 minutes or so. 

Serves 4.

VERDICT: Light and delicate and lovely.  I threw in baby spinach without chopping it, which was easy, but left big floppy spinach blobs.  Chop it!  Keep.

Butternut Squash Soup with Miso and Coconut

• Olive oil
• 4 1/2 cups water
• 4 tablespoons plus 1 teaspoon white shiro miso
• 1large yellow onion, diced
• 1-inch knob of ginger, peeled and grated
• 2 1/2teaspoons cumin
• 1/2teaspoon cayenne pepper, or slightly more to taste
• One 3-pound butternut squash, peeled and cut into 1/2-inch cubes
• 1/2 cup full-fat coconut milk
• 1teaspoon salt, plus more to taste

First, make your miso stock. Put 4 cups of water into a saucepan and heat to a simmer. Whisk the remaining 1/2 cup of water together with the miso, and pour that into the saucepan. Bring to a simmer, but don't let it boil. 

Pour a few tablespoons of olive oil into the bottom of a large, heavy pot. When it's hot, add the onion and sweat it until it's translucent. Stir in the ginger, cumin, and cayenne, and toast spices for 30 seconds to 1 minute. Deglaze with a ladle-full of your miso stock. 

Add the cubed butternut squash and the salt, mixing everything to combine, and then pour in the rest of the miso stock. Simmer until the squash is completely tender, about 20 minutes.
Turn off the heat, and purée the soup in a food processor or with a hand blender, being careful of the hot liquid. At this point you can strain for a super-smooth soup, or you can leave it how it is -- up to you! 

Return the puréed soup back to the pot, and stir in the coconut milk. Taste, adjust for seasoning and spice. 

Serve warm, with bread on the side.

Serves 6-8.

VERDICT:  Perfectly fine, and a nice way to use up miso.  Keep.

Radish and Pecan Grain Salad

• 2 cups mixed grains (like farro, freekeh, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)
• 1 cup baby arugula leaves
• 1 cup parsley leaves, minced
• 1/2 cup tarragon leaves, minced
• 1/2 cup mint leaves, cut in a chiffonade
• 1/2 cup pecans
• 1/4 cup walnut oil
• 1/4 cup sherry vinegar
• 1 cup lime, watermelon, or French breakfast radishes, cut into thin slices, preferably using a mandoline
• 1/4 cup shallot, minced
• 1/4 cup olive oil
• 1/2 cup raisins
• 1/2 cup dried cranberries

Bring a large pot of heavily salted water to a boil. Add the grains and cook until just tender, about 25 minutes. (With grains like wild rice and wheat berries, add them to the pot first and cook 10 minutes before adding remaining grains).

Drain the grains into a colander, then set aside until warm to the touch.

Combine all the ingredients in a large bowl and toss well. Season with salt to taste.

Serves: 6-8 as a side dish.

VERDICT:  I made this because we got some watermelon radishes at the farmers market (fall farmers market--so fun!).  It did not have mint, because the plant I thought was rogue mint in the garden was actually a weed.  I also forgot to put the arugula in.  Still, not bad!  I really liked the flexibility of the grains--I used up a little smidgen of wheatberries, some wild rice, and some freekeh.  Keep. 

Mujaddara with Spiced Yogurt

For the Mujaddara

• 3/4 cup Puy lentils (aka French lentils, the tiny dark brown ones)
• 1 teaspoon salt, divided
• 1 cup jasmine rice
• 2 tablespoons butter
• 3 tablespoons olive oil
• 6 cups onions (about 3 medium onions), halved and thinly sliced

For the yogurt

• 1/2 cup Greek yogurt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin (freshly ground, if possible)
• 1/2 teaspoon coriander (freshly ground)
• 1/2 teaspoon spicy paprika or aleppo pepper
• 3 tablespoons chopped fresh mint
• Juice and zest of half a lemon
• 1/4 teaspoon salt

Preheat the oven to 400 degrees.

Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot and bring to a boil. Reduce heat and simmer lentils until soft but not mushy, about 20 minutes. Drain lentils and set aside. Rinse pot.
Add rice, the remaining 1/2 teaspoon salt and 1 1/2 cups water to the pot, set over medium heat, and bring to a boil. When water begins to boil, cover pot, transfer to oven, and cook for 17 minutes (the tried-and-true Amanda Hesser method!) until perfectly cooked. Remove from oven, uncover, and fluff with a fork. Set aside.

While rice cooks, set a wide, deep saute pan over medium-low heat and add butter and 2 tablespoons olive oil. When butter has mostly melted, add onions and toss to incorporate with butter and oil.
After 5 minutes, onions will have softened slightly and started to release their liquid. Raise heat to medium and cook 10 to 12 minutes more, until onions are very soft and browned. Add water by the tablespoon if pan gets too dry or if onions start to stick. When onions are well browned, add last tablespoon of olive oil and raise heat to high. Cook another 3 to 4 minutes, until bottom layer of onions has charred and crisped; try not to stir too much, or onions won't crisp up.

Combine rice, lentils, and most of the onions in large serving bowl and let sit for at least 15 minutes, to marry the flavors together. (Truth be told, this dish improves with age.) Taste, and add more onions if desired. Meanwhile, make the yogurt: mix all ingredients together in a small bowl. (Yes, it's really that simple.)

If mujaddara has cooled significantly, reheat in a low oven or even in the microwave for a couple minutes. To serve, plate a big scoop of mujaddara and top with a dollop of yogurt.

Serves 4.

VERDICT: Lots of pots and pans, but easy ingredients.  Good and good for you.  Keep.

Sweet Corn Salad with Buttermilk Dressing

For the salad:

• 1 clove shallot, halved lengthwise and thinly sliced
• 3 ears of fresh, uncooked corn, the kernels scraped from the cobs with a sharp knife (about 2 3/4 cup)
• 4 Persian cucumbers, quartered lengthwise and sliced crosswise into 1/2 inch dice
• 1 long red sweet pepper, seeded, ribs removed and diced
• 1 small handful fresh dill (about 4 smallish sprigs), minced
• 1/4 cup minced fresh parsley
• Crumbled Feta cheese, rinsed, as a garnish

For the dressing:

• 1/4 cup buttermilk
• 2/3 cup plain European style thin yogurt, stirred
• 1 tablespoon white-wine vinegar
• 3 tablespoons minced Vidalia or other sweet onion
• 1 small clove garlic, minced and mashed with a pinch of salt
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper to taste.

Salt the shallot slices in 1/2 t. salt and allow to sit about 20 minutes to draw out any harshness. Rinse well with water and pat dry with a paper towel. In a large bowl toss the corn kernels lightly to separate them, add the shallot and the remaining salad ingredients and toss again to combine.

In a smaller bowl combine the buttermilk, vinegar, onion, yogurt, and garlic and whisk to combine. Add the oil in a slow stream, whisking, until amalgamated. Season with freshly ground pepper and salt to taste.

Serve the salad slightly chilled, garnished with the feta cheese. Pass the dressing separately.

Serves 4.

VERDICT:  I did everything about this in the wrong/lazy way--I didn't salt the shallot or rinse the feta, and I used English cucumbers, a red bell pepper, and non-European-style yogurt.  And the dill I'd gotten the day before had already gone soft and brown, so I threw some dried dill in the dressing instead.  It still turned out very nicely.  Keep.

Stir-Fried Cabbage with Fennel Seeds

• 1 1/2 pounds green cabbage (half a large head)
• 1/4 cup vegetable oil
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1 teaspoon sesame seeds
• 1 medium-large onion (about 7 ounces), peeled and cut lengthwise into fine half rings
• 1 teaspoon salt
• 1/8-1/4 teaspoons cayenne pepper
• 1 tablespoon lemon juice
• 1/2 teaspoon garam masala

Remove coarse outer leaves of the cabbage. If you have a cabbage half, cut it in half again lengthwise, and then core the sections. Cut each section lengthwise into very fine, long shreds. A bread knife or chef's knife is ideal for this. (You can also use a food processor.)

Put the oil in a wide, preferably nonstick or cast-iron pan, and set over medium-high heat. When the oil is hot, put in the cumin, fennel, and sesame seeds. As soon as the sesame seeds begin to pop, put in the onion. Stir and fry for 3 to 4 minutes or until the onion has browned a bit.

Put in the cabbage. Stir and fry for about 6 minutes or until the cabbage has browned somewhat. Put in the salt and cayenne. Turn down the heat to medium-low and cook, stirring now and then, for another 7 to 8 minutes or until the onions appear caramelized and soft. Note: you may need to do this in a couple batches.

Add the lemon juice and garam masala. Stir to mix. Taste and adjust seasoning.

Serves: 4.

VERDICT:  Delicious, and a good way to use up inevitable leftover cabbage.  Keep!

Salted Pumpkin Caramels

• 2/3 cup unsalted pepitas
• 1 1/2 cups heavy cream
• 2/3 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 2 cups white sugar
• 1/2 cups light corn syrup
• 1/3 cup good maple syrup
• 1/4 cup of water
• 4 tablespoons unsalted butter, cut in chunks
• 1 teaspoon lemon juice
• 3/4 teaspoon fleur de sel

Dry toast the pepitas in a skillet until they start to pop.

Line the bottom and the sides of an 8-in square glass pan with parchment. Butter the parchment on the sides of the pan. Evenly spread out the toasted pepitos on the bottom of the pan, on top of the parchment.

In a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture quite warm, but not boiling. Set aside.

In a second heavy bottomed pan, with sides at least 4 inches high, combine the sugar, both syrups and water. Stir until the sugars are melted, Then let it boil until it reaches 244 degrees (the soft ball point on a candy thermometer). Then very carefully add the cream and pumpkin mixture, and slowly bring this mixture to 240 degrees as registered on a on a candy thermometer. This can take awhile -- like 30 minutes -- but don't leave the kitchen, watch it carefully and stir it more frequently once it hits 230 degrees to keep it from burning at the bottom of the pan.

As soon as it reaches the 240, pull it off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated.

Pour the mixture into the prepared pan. Let cool 30 minutes and sprinkle the salt over the top. Let the caramels fully set (at least 2 hours) before using a hot knife to cut them into 1-inch squares and wrapping them individually in waxed paper.
 
Yield: 64 1" caramels.

VERDICT: Delicious, with a nice texture--the squishy caramel and the crunchy pepitas are a good combination.  I kept them in the fridge, which helped them stay firmish.  Keep!

Quinoa with Butternut Squash and Pumpkin Seeds

• 1 cup quinoa
• 2 tablespoons olive oil
• 1/2 red onion, finely diced
• 3/4 teaspoon chili powder
• 1 2-pound butternut squash, cut into 3/4-inch cubes
• 1 3/4 cups water or vegetable stock
• 1 teaspoon salt
• 1/2 cup pumpkin seeds
• 2 large handfuls baby spinach
• 1/2 cup dried cranberries

Put the quinoa in a bowl and cover it with cool water. Rub it between your hands and pour off most of the water. Add fresh water and repeat two or three times, until the water runs clear. Drain thoroughly in a fine-meshed strainer. Set the strainer over a bowl until you are ready to cook the quinoa.

Heat the olive oil in a large (4 to 5-quart) pot. Add the onion and cook over medium heat for about 3 minutes, until it begins to soften. Stir in the chili powder and the squash and cook, stirring every so often, for 3 more minutes. Add the drained quinoa, water or stock and salt. Bring the liquid to a boil, adjust the heat to a simmer, and cook, covered, for 15 minutes.

Meanwhile, set a small plate next to the stove. Pour a few drops (about 1/2 teaspoon) of olive oil into a small skillet. Heat the oil over medium heat and add the pumpkin seeds. Stir and shake the pan until the pumpkin seeds turn from green to olive to slightly golden brown. Sprinkle with a pinch of salt and immediately scrape them onto the awaiting plate.

Remove the pot from the heat and add the spinach and cranberries. Cover the pot and let rest in a warm place for 10 minutes. Mix and fluff up the grains with a fork. Serve sprinkled with toasted pumpkin seeds.

Serves 4.

VERDICT:  I have a real problem with cooking grains, and true to form, this turned out mushy instead of fluffy.  Despite decent flavor and a good ingredient list, toss.

Currant Rosemary Scones

• 8 tablespoons (4 ounces) chilled, unsalted butter
• 3 cups all-purpose flour
• 1/4 cup plus 1 tablespoon sugar
• 1 1/2 tablespoons baking powder
• 3/4 teaspoon salt
• 1 cup dried currants
• 2 tablespoons finely chopped fresh rosemary
• 1 1/2 cups chilled heavy cream, plus more for brushing
• 2 to 3 tablespoons turbinado sugar, for garnish 

Preheat the oven to 425° F.

Cut the butter into 1/4- to 1/2-inch cubes and freeze for 10 minutes before using. Whisk together the flour, sugar, baking powder and salt in a large bowl.

Using a pastry cutter or your fingertips, quickly cut or blend the cold butter into the dry mixture until it resembles coarse meal. The butter pieces should be mostly about the size of small pebbles, but some larger pieces are okay.

Using a large fork or a wooden spoon, mix the currants and rosemary into the flour-butter mixture.
Stir the cream into the flour-butter mixture with a large wooden spoon or a fork until the dough begins to come together. The flour should not be fully incorporated at this point, and do not overmix.
Transfer the dough and any loose floury bits to a floured countertop or pastry board/mat.
Quickly knead the dough until it comes fully together, and then flatten it with the palms of your hands into a 3/4 inch-thick mound (the shape does not matter at this point). Fold the dough in half, give it a quarter turn and then flatten it again. Repeat this process 3 more times.

Flour your surface once more, and then shape the dough into a 3/4 inch-thick round that is 6 inches in diameter. Use a bench scraper or a knife to cut the dough into 4 equal triangles. Then cut those in half to make 8 even triangles. Place the triangles on an ungreased rimmed sheet pan.

At this point, we recommend placing the rimmed sheet pan in the freezer for 10 minutes. This will help the scones firm up and retain their shape during baking. If baking right away, brush with cream and top with turbinado sugar to finish; or if freezing, brush with cream and top with turbinado sugar just before baking.

Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center of the scones comes out clean. Cool the scones on a wire rack. Serve warm with butter, jam or honey.

Yield: 8 scones.

VERDICT:  A nice flavor combination with an excellent crunchy sugar top.  I think I added too much flour in the kneading process, as they seemed a little dry.  I probably won't make scones much, but keep in mind. 
 

Farro with Roasted Sweet Potato, Kale, and Pomegranate Seeds

• 1 cup semi-pearled or regular farro
• Extra virgin olive oil
• 1 Medium onion, halved and halves cut into 1/4 inch wedges
• Salt
• 1 large sweet potato, peeled and cut into half-inch cubes (about 2 1/4 cups)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/3 cup shelled, raw walnuts
• 3 cups packed, roughly chopped kale (stems removed before chopping)
• 1 large garlic clove, minced
• Fresh Meyer lemon juice
• Freshly ground black pepper
• 1/2 cup pomegranate seeds

Combine farro with 4 cups water in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer until grains are nearly tender (about 20 minutes). Add one teaspoon salt, stir and simmer until grains are tender (another 10 minutes or so). Drain excess water, then place grains into a large bowl and allow to cool.

Preheat oven to 400°F. Toss onion with enough oil to lightly coat, but not soak. Spread across a baking sheet and sprinkle with a generous pinch of salt. Toss sweet potato with oil in a similar fashion and spread on a separate sheet pan. Sprinkle with cumin, coriander and a pinch of salt. Place both baking sheets in the oven and roast until vegetables are tender and onions have begun to brown. The onions will be done before the sweet potatoes. Stir and turn vegetables at least once during cooking.

When vegetables are nearly done roasting, spread walnuts on a third sheet (or in an oven-safe dish, if you've run out of baking sheets) and toast until they have darkened in color and are fragrant (place your nose close, but not too close, to the pan to take a whiff), about 5 to 8 minutes. Keep a watchful eye on the nuts as they will quickly burn in a hot oven. If you prefer, wait until vegetables have finished cooking and been removed from the oven. Turn the temperature down and toast the nuts. When nuts are done, cool completely, then roughly chop into small pieces.

While vegetables and nuts cook, heat 1 to 2 tablespoons olive oil in a large skillet. Add kale and garlic and lightly sauté until kale has wilted but is still bright green in color. Stir to cook evenly. Scrape cooked greens mixture into the bowl with farro. Add sweet potato and onion. Fold the ingredients together, then drizzle with a bit of fruity extra virgin olive oil to moisten (a tablespoon or so) plus lemon juice to taste (about one tablespoon, or less if you are using ordinary lemon juice). Taste and add more salt as needed, plus a few grinds of fresh pepper. Gently stir in walnuts and pomegranate seeds.

Serves 3-4.

VERDICT:  I cooked the farro according to the package directions, put the onion and sweet potato on one pan, and roasted the walnuts in the microwave, and everything turned out just fine.  I had somewhat more farro and sweet potato than called for ended up with WAY more than four servings.  Good hot, also not bad cold. Keep.

Blueberry, Oatmeal and Flaxseed Muffins

• 280 grams (2 cups) whole wheat flour
• 450 grams (5 1/2 cups) rolled oats
• 300 grams (1 1/2 cups) light brown sugar
• 80 grams (2/3 cup plus 1 tablespoon) ground flaxseed
• 4 teaspoons baking soda
• 1 teaspoon baking powder
• 4 teaspoons ground cinnamon
• 2 large eggs, lightly beaten
• 1 cup neutral oil (vegetable, olive, and coconut are good choices)
• 2 cups buttermilk
• 2 cups blueberries (or use other fresh berries, or dried berries 

Heat the oven to 350 degrees F and line 2 standard-sized muffin pans with paper liners. In a large bowl, stir together the flour, oats, brown sugar, flaxseed, baking soda, baking powder and cinnamon.

Add the eggs, oil, buttermilk and 3/4 cup water. Mix until the dry and wet ingredients are just combined, and then fold in the blueberries. Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving.

Yield: 24+ muffins.

VERDICT:  I filled the muffin cups as full as humanly possible, and still had batter left over.  (I baked the extra in a ramekin in the microwave as an experiment--surprisingly successful!)  The finished muffins were a teensy bit bland, but that seems like an easy fix, and they were easy, healthy, and adaptable enough (I used half applesauce/half oil) that I can see making them again.  Keep.

Curried Millet with Chickpeas and Currants

• 1 1/2 cup cooked millet, room temperature
• 3 tablespoons olive oil
• 1 teaspoon white balsamic vinegar
• 1 teaspoon curry powder
• 1/4 teaspoon turmeric
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 1/2 cup grated carrots
• 1/2 cup currants
• 1 can, chickpeas, drained and rinsed
• 2 scallions, thinly sliced, white & green parts

Whisk together the olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the millet, and mix with a fork.  Add the carrots, currants, and scallions, mixing well and seasoning to taste. Serve at room temperature.

Serves 6 as a side dish.

VERDICT:  This is a less-good version of the standard grain/bean salad.  Currants always seem to me like substandard, gritty, sad cousins of raisins.  In future, possibly tweak to resemble the salad Connie made for my birthday--golden raisins, mango, almond slivers, and celery.  Toss.

Torrone Sardo

• 1/2 pound nuts, such as whole almonds
• 1/2 pound honey
• 2 egg whites

Prepare a small square or rectangular baking dish with a layer of ostia (traditional wafer) cut to size or two layers of parchment cut to size, one long piece covering the dish vertically, another long piece covering it horizontally, so that the sides of the dish will be covered and you can fold the parchment over the top of the torrone while it is setting.

For the nuts, it's traditional to use 100% whole peeled almonds, but you can leave them unpeeled or do a mix, substituting a portion of almonds for other nuts or even dried fruit such as figs. Place the nuts on a single layer in a baking tray and toast in oven at 325º F, about 10-15 minutes or until shiny and fragrant. Set aside.

Place honey in a large bowl over a saucepan of water (bain marie) on the lowest heat. Make sure the bowl is not touching the water. Heat honey until it melts, stirring occasionally with a wooden spoon.

In the meantime, whisk egg whites to stiff peaks in a separate bowl. Add the whites to the bowl of honey, stirring with the wooden spoon to incorporate. It should turn into a caramel-coloured cream. Keep cooking, stirring slowly but continuously over gentle heat for 45 minutes. The mixture should thicken and become pale. A small test should determine that your torrone is at a good stage – a drop of the mixture in a glass of water should solidify into a soft ball, not dissolve immediately.

Add the nuts to the mixture and continue cooking and stirring for 30 minutes. Pour into your prepared baking tin. Fold over the parchment to cover the top and smooth it down, pressing the torrone gently with your hands. If using the more traditional ostia, place another layer of ostia cut to size on top and press gently but firmly. Place in a cool place to set for a couple of hours.

When set, cut the torrone into thick slices with a sharp, heavy knife (a little olive oil wiped onto the knife helps). Wrap in parchment or cellophane and tie with pretty string or ribbon for the perfect homemade holiday gift. Keeps very well wrapped in parchment or cellophane and stored somewhere cool.

VERDICT:  Well, this took a long, long time and a lot of stirring, but it worked--I made nougat!  I overbeat the eggs and added an extra white to bring them back to stiff peaks, but that doesn't seem to have caused any terrible problems.  I cooked it ten minutes extra at the first stage.  It also didn't come away from the parchment paper at all easily, but I'm so pleased that it's edible that I don't really care.  I took the advice of a commenter and brushed the pieces with cornstarch for easy handling. Keep.

Yogurt Bread with Molasses

• 2 1/2 cups whole wheat flour (I like a mix of white whole wheat and rye, but use whatever you have on hand)
• 1/2 cup medium- or coarse-grind cornmeal
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 2/3 cup whole milk yogurt, or 1 1/2 cups whole milk + 2 tablespoons white or apple cider vinegar
• 1/2 cup molasses
• Optional: 1 to 1 1/2 cups cranberries, chopped fruit, or nuts
• Butter, for greasing the pan

Preheat your oven to 325° F. If you're using milk, mix it with the vinegar and set it aside.

Mix together your dry ingredients in a wide bowl (rather than one with straight sides; this makes it easier to mix). Whisk your yogurt (or vinegary milk) with your molasses.

Add the wet ingredients to the dry ingredients in 2 or 3 batches, stirring in round, sweeping motions. Make sure to incorporate the flour at the bottom of the bowl. Mix until just combined. The dough should fizz, subtly, like a science experiment. If you're adding in fruit, etc: Fold it in when there are still a few small pockets of flour.

Slice a pat of butter into either a loaf pan or a 7-inch cast iron skillet. Put it into the oven until the butter melts. Remove, then swirl the butter around to grease the pan. Pour batter into pan, without mixing it any further. (Be gentle!)

Bake for one hour, or until a cake tester comes out clean when inserted. Touch the top of the bread: it should give a little bit, and feel supple, but it should still resist your touch and not feel like there's goo beneath there. Very important: Let the bread cool before you slice it.

Yield: 1 loaf.

VERDICT:  I kind of can't believe this worked, but it did.  I had fat-free yogurt, so I subbed in a tablespoon of olive oil for a tablespoon of the yogurt as suggested in the comments.  I also added fresh cranberries.  It's quite molasses-y, which I don't mind, but I might try it with honey to see if I can turn out something John will also like.  A good back-pocket recipe--no eggs or butter.  Keep!

Zucchini and Summer Squash with Chili, Mint, and Toasted Almonds

• 1/4 cup sliced almonds
• 2 medium zucchini
• 2 medium yellow squash
• Olive oil
• Salt
• 1/2 very small red bird chili, seeds removed and finely sliced, or pinch red pepper flakes
• 2 teaspoons sugar
• 2 teaspoons sherry vinegar
• 3 tablespoons roughly chopped fresh mint

Toast the almonds in a pan over medium heat until golden, watching carefully, about 5 minutes. Set aside to cool.

Trim the zucchini and yellow squash and cut each one in half lengthwise, and then in half again, so you have four long quarters. Slice each quarter into 1-inch chunks. Put about 2 tablespoons of olive oil into a wide sauté pan with high sides and set over medium-high heat. When the pan starts to smoke, add the zucchini and squash and a large pinch of salt, and turn the heat up to high. Sauté the squash, tossing frequently, until it’s well-caramelized but still has a bite, about 3 minutes.

Lower the heat to medium and add the chili to the pan. Cook for another minute, tossing occasionally. Sprinkle the sugar and vinegar over the squash and toss to combine. Cook for another minute or so. Turn off the heat and stir in the mint. Taste for seasoning, adding more salt if necessary, and then fold in the almonds. Serve immediately.

A variation: cool the cooked squash and serve at room temperature, shaving some ricotta salata or parmesan over the top.

Serves 4 as side dish.

VERDICT:  I made some changes--I used all zucchini, substituted red wine vinegar for the sherry vinegar, and used the red pepper flakes.  I included some zucchini slices, to use them up, which disintegrated, so the whole thing ended up kind of mushy.  But it had really nice flavor!  You could taste the vinegar and chili and mint and almonds, but none of them were out of balance.  Keep. 

Zucchini Ribbon Quiche with Roasted Grape Tomatoes

• 1 1/2 - 2 medium zucchini, about 2 inches in diameter
• 3 Tbsp olive oil
• 1 medium onion, diced
• ½ tsp thyme leaves, chopped.
• 1 garlic clove, minced
• 4 beaten eggs
• 2 cups milk
• 1 tablespoon all-purpose flour
• 1 ½ cups ricotta cheese, well drained (see headnote above, but store-bought is also fine)
• zest from ½ a lemon
• 2 Tbsp chopped basil
• 3 Tbsp grated parmesan cheese
• 1 pint grape or cherry tomatoes
• 1 Tbsp olive oil
• salt and pepper

Preheat oven to 350 degrees.

Slice zucchini lengthwise into thin strips. Your ribbons don’t have to be perfect for this, I cut mine with just a chef’s knife. You can also use a mandoline or a vegetable peeler.

Heat olive oil on medium high heat. Add diced onion, thyme, a pinch of pepper, and two big pinches of salt. Cook until onions are translucent, soft, and slightly browned. Add garlic and sauté briefly. Take off heat and cool.

Mix together eggs, milk, 1 tsp of salt, and flour. Add cooled onions. Mix and set aside.
Mix together ricotta, basil, salt, and parmesan. Taste and add more salt, pepper, lemon zest, or parmesan to taste.

Drop 1 Tbsp of olive oil into a 9 inch round baking pan and coat the pan. Then, use excess oil to coat slices of zucchini as you line the outer rim. You can use thicker and longer slices of zucchini or layer thin slices. Add egg mixture. Then, drop spoonfuls of ricotta mixture into the egg mixture. Finally, weave remaining zucchini slices through the egg mixture in swirly patterns. Tuck some in at different angles so when you slice the quiche, you get some layered throughout. You might not need all of the zucchini, depending on how big they were. Sprinkle a little chopped basil and parmesan on top.
Bake at 350 degrees for 30--40 minutes until egg is set. The quiche shouldn’t be sloshy, just slightly wiggly. Cool quiche for at least 10 minutes.

When quiche has about 10 minutes of cooking time left, toss tomatoes with oil and a generous sprinkling of salt. Bake 10-15 minutes while quiche is baking and cooling.

Serve a slice of quiche with roasted tomatoes, some freshly cut basil and a sprinkling of parmesan.

Serves 6.

VERDICT:  Urgh.  There were problems with this one.  I scrambled some of the eggs by putting too-hot onions in the egg mixture.  I tried to make it in a springform pan, which resulted in egg leaking all over the floor, counter, and cabinets.  When I relocated it to a regular cake pan, it overflowed in the oven (handily, I was noticing a pattern and had put a sheet pan under it to bake).  And then it didn't cook.  Ever.  Or rather, the fact that the eggs were done was masked by liquid from the raw zucchini floating up to the top.  We didn't eat until 8:30, and then it was a soggy mess.  Toss and pretend it never happened.

Zucchini Quinoa Burgers

• 2 tablespoons olive oil, divided
• 1 clove garlic, minced
• 1 cup onion, chopped finely
• 1 1/2 cup zucchini, julienned on a mandolin or grated on the largest setting of a box grater
• 1/2 cup pumpkin seeds, raw or toasted
• 3/4 teaspoons sea salt, plus more to taste
• Black pepper to taste
• 1 1/2 cup cooked chickpeas (1/2 heaping cup dry)
• 1 cup cooked quinoa (1/3 cup dry)
• 2/3 cups water
• 2 tablespoons dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon paprika  

To prepare chickpeas, soak beans overnight. In the morning, rinse them and discard soak water. Place beans in a pot with enough water to submerge them by several inches. Heat to a boil, reduce to a simmer, and cook for 45 min to an hour, or until beans are tender. Drain and store in the fridge for up to three days.

To prepare quinoa, rinse quinoa in a sieve. Add to a small pot and add 2/3 cups water and a pinch of salt. Bring to a boil and reduce to a simmer. Cook, with a lid slightly ajar on the pot, until the water is absorbed and you can see the thin “ribs” of the quinoa becoming detached from the grain. Fluff, cover, and let sit for a few moments. Store in the fridge for up to three or four days.

Heat 1 tbsp olive oil in a medium sauce pan. Saute onion and garlic until tender. Add zucchini, and continue to saute until zucchini is cooked through and onion is translucent. Season to taste with salt and pepper. Set aside.

Grind pumpkin seeds, sea salt, and pepper in a food processor till they’re broken into a fine meal.

Add quinoa, chickpeas, the dijon mustard, lemon, dill, paprika, and oregano to the mixture. Pulse to combine a few times. Then, run the motor to continue mixing the mixture. You may need to stop it a few times so that you can scrape the sides of the processor and start the motor again. You want the beans to be broken down and for the mixture to hold together well, but you don’t want to process so extensively that the mix has no more texture. If you need to add a little water to the mixture, that’s totally OK.

Transfer the mixture to a mixing bowl and add the zucchini, onion, and garlic. Mix with hands (as if you were making meatloaf). When everything is incorporated, season once more with salt and pepper, to taste.

Shape mixture into six patties with hands. Heat remaining 1 tbsp olive oil in a sautee pan on medium heat. Cook burgers for five minutes on each side, or until golden brown. Alternately, you can bake them at an oven set to 375 degrees for twenty-five minutes, flipping once halfway through. Serve.

Serves 6.

VERDICT:  I used canned chickpeas, so these weren't that time-intensive.  They held together and browned up nicely but were a little bland.  We put avocado on top, but tomato would have helped, I think. Either amp up the seasonings, or toss.