White Bean and Farro Salad

• 1½ cup farro
• 1 15-ounce can cannellini beans, drained and rinsed
• 1 small shallot, thinly sliced
• ¼ cup olive oil
• ¼ cup sherry vinegar
• 1 teaspoon kosher salt
• ¾ teaspoon black pepper
• 5 ounces baby arugula
• 4 ounces feta cheese, crumbled (about 1 cup)
• 3 tablespoons chopped fresh dill

Cook farro according to package directions. Drain and rinse under cool running water.

Toss together farro, beans, shallot, oil, vinegar, salt, and pepper in a large bowl. Let stand 15 minutes.

Add arugula and feta and toss to combine. Garnish with dill.

Serves 4; 510 calories.  (As with most Real Simple recipes, the portions are wildly generous--we fed four people with it originally, and it looks like I'll end up with three servings leftover. )

VERDICT:  I added a whole 8oz box of feta, cubed, and also threw in the entire little package of dill, chopped, without measuring.   Turned out deliciously with very little fuss.  Keep!  

Edamame Pasta Salad

• 12 ounces gemelli or other short pasta
• 1 teaspoon kosher salt, plus more for cooking pasta
• 1 12-oz. bag frozen shelled edamame (about 2½ cups)
• 1 lemon, cut into wedges, seeds removed
• 6 tablespoons extra-virgin olive oil, divided
• 2 tablespoons sherry vinegar
• ½ teaspoon freshly ground black pepper
• 5 ounces baby arugula
• 4 ounces crumbled feta (about 1 cup)
• ¼ cup chopped toasted walnuts

Cook pasta in a large pot of boiling salted water according to package instructions, adding edamame during the last 4 minutes of cooking.

Meanwhile, heat a small skillet over medium-high. Add lemon wedges, cut side down, and cook until well blistered, about 1 minute per side. Transfer to a plate.

Reserving 2 tablespoons of cooking liquid, drain pasta and edamame; transfer to a large bowl. Toss with 2 tablespoons oil; set aside until cool, 5 to 10 minutes.

Whisk together salt, vinegar, pepper, reserved cooking liquid, and remaining 4 tablespoons oil in a small bowl. Add to bowl with pasta and edamame along with arugula, feta, and walnuts; toss well. Squeeze seared lemon wedges over pasta.

Serves 4; 744 calories.

VERDICT:  This was also meant for the blizzarded-out dinner with Jen and Beth. It is nearly instantaneous (especially if you skip grilling the lemons, which I would in future) but a little underwhelming.  The pasta turned a weird gray color, and "serves four" seemed wildly inaccurate--I ate this forever.  Toss.

Broccolini and Olive Skillet Pizza

• 1 tablespoon yellow cornmeal
• 12 ounces store-bought pizza dough, at room temperature
• 1 (14.5-oz.) can diced tomatoes, drained
• 2 teaspoons sliced garlic
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper, divided
• 6 ounces sliced low-moisture mozzarella cheese
• 8 ounces fresh broccolini, trimmed
• 1 tablespoon extra-virgin olive oil
• ¼ cup pitted black olives, halved lengthwise
• 1 teaspoon crushed red pepper

Preheat oven to 450°F. 
 Sprinkle the cornmeal in a 10-inch cast-iron skillet. Place the dough in the skillet; press gently to cover the bottom and 1 inch up the side. Cook over medium, 8 minutes, 
until the dough bubbles and the bottom begins to brown.

Top the dough while it cooks with the tomatoes and garlic. Sprinkle with ½ teaspoon 
each of the salt and pepper. Top evenly with the mozzarella. Toss the broccolini with the oil and the remaining salt and pepper; arrange over the mozzarella. Top with the olives.

Bake in oven until the crust 
is golden and the cheese begins to brown, about 18 
 minutes. Let stand 5 minutes before slicing. Sprinkle with the red pepper.

Serves 4; 421 calories.

VERDICT:  I made this while Dad, Connie and John were gardening--super-easy and better than it had any right to be--kind of a non-goopy deep-dish.  The broccolini got crispy and delicious, and the olives were delicious and salty and savory.  Keep!

Roasted Eggplant and Olive Pasta Salad

• 1 medium eggplant, cut into ¾-in. pieces (about 6 cups)
• 1 cup pitted, drained kalamata olives
• 6 tablespoons olive oil, divided
• 8 ounces casarecce, fusilli, or other short pasta
• 2 tablespoons red wine vinegar
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon chopped fresh oregano, plus leaves for garnish
• 2 ounces feta cheese, crumbled (about ½ cup)
• 1½ cups (about 8 oz.) multicolored cherry tomatoes, halved

Preheat oven to 475°F. Toss eggplant and olives with 3 tablespoons of the oil on a rimmed baking sheet. Roast in a single layer until eggplant is tender, 18 to 20 minutes.

Meanwhile, cook pasta according to package directions; drain well. Whisk together vinegar, salt, pepper, chopped oregano, and remaining 3 tablespoons oil in a small bowl.

Toss together pasta, eggplant-olive mixture, feta, tomatoes, and dressing. Garnish with oregano leaves.

Serves 4; 521 calories.

VERDICT: Salty and delicious.  Good warm, but works as leftovers.  Keep.

Squash and Ricotta Toasts

• 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces  
• 2 tablespoons olive oil  
• kosher salt and black pepper  
• 1/2 cup balsamic vinegar  
• 1 tablespoon honey  
• 4 slices country bread, toasted  
• 1/2 cup ricotta 

Heat oven to 450° F. Toss the squash, oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet and roast, tossing once until tender, 16 to 18 minutes.

Meanwhile, combine the vinegar and honey in a small pot over medium heat and cook, stirring occasionally, until syrupy, 8 to 10 minutes. Let cool.

Top the bread with the ricotta and roasted squash, dividing evenly. Drizzle with the syrup.

Serves 4.

VERDICT: This seemed like something I should like, but it was a little odd and I didn't look forward to leftovers.  Probably operator error, but toss anyway.

Butternut Squash and Barley Risotto

• 2 tablespoons unsalted butter
• 1 onion, chopped
• kosher salt and black pepper
• 1/2 cup dry white wine
• 6 cups low-sodium vegetable broth
• 1 cup pearl barley
• 1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces
• 1/2 cup grated Parmesan (2 ounces), plus more, shaved, for serving

Melt the butter in a large pot over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the wine and cook until syrupy, 5 to 7 minutes.

Add the broth and barley and bring to a boil. Reduce heat and simmer, stirring occasionally, until almost tender, 24 to 26 minutes. Add the squash and cook, stirring occasionally, until the barley and squash are tender, 25 to 35 minutes more (adding more liquid if the risotto becomes too thick before the barley and squash are tender). Stir in the Parmesan.

Serve topped with additional shaved Parmesan.

Serves 4.

VERDICT:  This could not be easier and is really good--savory and creamy.  Keep!

Butternut Squash Bread Pudding

• 2 tablespoons olive oil, plus more for the baking dish
• 2 medium onions, chopped
• 1 1/2pounds butternut squash (about half a medium squash)—peeled, seeded, and cut into 1⁄2" pieces
• kosher salt and black pepper
• 2 tablespoons chopped fresh sage
• 6 large eggs
• 2 cups whole milk
• 3/4 pound soft French or Italian bread, cut into 1-inch pieces (about 7 1⁄2 cups)
• 1/2 pound Gruyère, grated (2 cups)

Heat oven to 375° F. Oil a 2 ½- to 3-quart baking dish.

Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until beginning to soften, 4 to 5 minutes. Add the squash, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing frequently, until just tender, 8 to 10 minutes more. Stir in the sage. Let cool for 10 minutes.

In a large bowl, whisk together the eggs, milk, and ¼ teaspoon each salt and pepper. Add the bread, cheese, and squash mixture and toss to coat.

Transfer to the prepared baking dish and bake until golden brown and set, 55 to 60 minutes.

Serves 8; 411 calories.

VERDICT: I made this to use some Kikuna squash Therese grew in her garden.  Coopers didn't have Gruyère, so I used Swiss.  The only French/Italian bread they had was Pepperidge Farms brown-and-serve, so I used that.  And it turned out great!  Easy and apparently fail-proof.  Also good when you can only chew with half of your teeth. Keep.

Carrot Cake Cupcakes

For the cupcakes:

• 1 cup pecans
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon ground cinnamon
• 1/2 teaspoon table salt or fine sea salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 cup packed dark brown sugar
• 1/2 cup canola oil
• 1 large egg 
• 3/4 pound carrots, coarsely grated (about 2 cups)

For the frosting:

• 8 ounces bar cream cheese, at room temperature
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 1/2 teaspoon pure vanilla extract
• pinch table salt or fine sea salt 
• 1 1/2 cups confectioners’ sugar 

To make cupcakes:

Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.

Line a standard 12-cup muffin tin with paper liners. Whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg in a large bowl; set aside. In a medium bowl, whisk together the brown sugar, oil, and egg; fold in the carrots and ½ cup of the pecans. Add the carrot mixture to the flour mixture and mix until just combined and evenly moistened (do not overmix).

Divide the batter among the muffin cups and bake, rotating once, until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Let cool slightly in the tin, then transfer to a wire rack to cool completely.

To make frosting:

Beat the cream cheese, butter, vanilla, and salt with an electric mixer on medium speed until smooth. Reduce mixer speed to low and gradually beat in the confectioners’ sugar, beating until smooth. Refrigerate the frosting until slightly stiffened, 20 to 30 minutes. Frost the cupcakes, dividing the frosting evenly, and top with the remaining ½ cup of pecans.

Yield: 12 cupcakes.

VERDICT:  Delicious, especially the frosting!  They don't keep very well--they get a little smushy after a day or so, but still not bad.  I swapped out the pecans for 1/2 of raisins.  Keep.
 

Creamy Date Smoothie

• 3/4 cup whole milk
• 1/3 cup halved pitted dates
• 1/2 cup cup ice

Place the milk and dates in a blender.  Cover and refrigerate until the dates have softened, about 15 minutes.  Add the ice and blend until smooth and frothy.

Serves 1; 270 calories.

VERDICT:  I see now I did this wrong--I didn't blend the dates and milk before I added the ice.  Which probably explains the chunks of date that never, ever blended.  Not good enough to try again, though--toss.
 

Maple Pretzel Nuts

• 6  cups  mini pretzels
• 2  cups  oyster crackers
• 2  cups unsalted roasted peanuts
• 2  cups  cashews
• 1  cup  pure maple syrup
• 1/4  cup canola oil 
• 3  tablespoons  dry mustard
• kosher salt
• 1  teaspoon  cayenne pepper

Preheat oven to 325° F. Toss together the pretzels, oyster crackers, peanuts, cashews, maple syrup, oil, dry mustard, 2 teaspoons salt, and cayenne pepper.

Bake on two parchment-lined rimmed baking sheets, tossing once, until golden and glazed, 25 to 30 minutes; let cool. Store at room temperature for up to 3 weeks.
Yield: 6 2 cup gifts.

VERDICT:  This was another Dad-and-Connie gift, and this one I liked.  It was subtle but good, and super easy to put together.  I did whisk together the glaze before I added it to the rest of the ingredients.  Keep.
 

Quinoa with Sweet Potatoes, Kale, and Pesto

• 2  cups quinoa, rinsed
• 1/2  cup olive oil
• 3 small sweet potatoes (about 1.5 lbs), peeled and cut into 1/2 inch pieces
• kosher salt and black pepper
• 1 medium red onion, sliced
• 2 bunches kale (1.25 lbs), thick stems removed and leaves cut into bite-sized pieces (about 14 c.)
• pesto and toasted walnuts, for serving
• Cook the quinoa according to the package directions.

Meanwhile, heat the oil in a large Dutch oven over medium-high heat. Add the sweet potatoes, 1 teaspoon salt, and ½ teaspoon pepper and cook, covered, tossing occasionally, until the potatoes begin to brown and soften, 6 to 8 minutes.

Add the onion to the pot and cook, tossing occasionally, until the sweet potatoes and onion are tender, 4 to 6 minutes. Add as much kale to the pot as will fit and cook, tossing frequently and adding more kale when there is room, until tender, 3 to 4 minutes.

Reserve half the quinoa and vegetables for tomorrow's dinner. Serve the remaining vegetables over the remaining quinoa, topped with the pesto and walnuts.

Reheat and serve: Microwave the quinoa and vegetables in a microwave-safe dish covered with a damp paper towel on high for 2 to 3 minutes, tossing halfway through.

Serves 8, 528 calories.

VERDICT:  I halved the recipe kind of unevenly and forgot to add salt and pepper, and this still turned out well.  So well, in fact, that I never bothered turning it into Crispy Quinoa and Bean Patties.  The pesto unexpectedly tied things together and added a savory saltiness.  Keep! 

Spicy Watermelon and Pistachios

Toss 2 cups cut-up watermelon with 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime zest.  Sprinkle with a pinch of cayenne pepper and 2 teaspoons chopped unsalted roasted pistachios.

Serves 1; 126 calories.

VERDICT:  This was billed as a healthy snack, but we ate it as a side for Peanut-Crusted Tacos.  The combination of pistachios and watermelon seemed odd, but it worked out very well.  Keep.

Almost Hands-Free Dill Pickles

• 4 Kirby cucumbers (about 1 lb, quartered lengthwise)
• 3/4  cup white wine vinegar
• 1/4 small sweet onion (such as Vidalia or Walla Walla), thinly sliced
• 2 cloves garlic, smashed
• 2  tablespoons  sugar
• 1  teaspoon  dill seed
• 1  teaspoon  black peppercorns
• 1  bay leaf
• kosher salt

Place the cucumbers in a 1-quart jar or some other container with a tight-fitting lid.

In a bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, 2 teaspoons salt, and ¾ cup hot tap water. Stir until the sugar dissolves.

Pour the vinegar mixture into the jar with the cucumbers, cover, and refrigerate for at least 1 day before serving. The pickles will last up to 1 week.

Yield: sixteen spears

VERDICT:  Amazingly, these really did only take five minutes to make--I had grand visions of myself casually whipping up batches of pickles for friends or potlucks.  Sadly, they mostly just taste like vinegar.  Toss.
 

Barley and Lentil Salad with Goat Cheese

• 3/4  cup quick-cooking barley
• 3  tablespoons olive oil
• 2  tablespoons fresh lemon juice
• kosher salt and black pepper
• 1 medium head romaine lettuce, torn into bite-size pieces (about 8 c.)
• 1  15-ounce can lentils, rinsed
• 1 large carrot, cut into matchsticks
• 1/4 small red onion, chopped
• 1/4  cup chopped pitted kalamata olive
• 1/4 English cucumber, chopped
• 2 ounces goat cheese, crumbled, (1/2 c.)

Cook the barley according to the package directions. Drain and run under cold water to cool.

Meanwhile, in a small bowl, whisk together the oil, lemon juice, and ½ teaspoon each salt and pepper.

In a medium bowl, toss the lettuce with half the lemon dressing. In a second medium bowl, toss the barley, lentils, carrot, onion, olives, and cucumber with the remaining lemon dressing. Serve the barley mixture over the lettuce and sprinkle with the goat cheese.

Serves 4; 377 calories.

VERDICT:  Well, I did some things differently: I used small black lentils, cut the carrots into half-moons, and put all of the dressing into the barley mixture (so I wouldn't have to take a separate container to work).  I have to say, I think it turned out beautifully.  The goat cheese is essential (as it so often is), but it has an overall nice balance of flavor and texture.  Keep.

Quinoa and Vegetable Salad with Tahini Dressing

• 1  cup quinoa
• 1  cup  frozen shelled edamame
• 1/3  cup  tahini (sesame seed paste)
• 2  tablespoons fresh lemon juice
• 2  teaspoons grated fresh ginger
• 1  teaspoon honey
• kosher salt and black pepper
• 1 bunch watercress, trimmed  (about 4 cups)
• 1  pound raw beets (about 2 medium), peeled and coarsely grated
• 8 radishes, thinly sliced

Cook the quinoa according to the package directions. Transfer to a plate or rimmed baking sheet and refrigerate until cool. Cook the edamame according to the package directions.

Meanwhile, in a small bowl, whisk together the tahini, lemon juice, ginger, honey, ½ cup water, ½ teaspoon salt, and ¼ teaspoon pepper.

Divide the watercress, beets, radishes, edamame, and quinoa among plates and drizzle with the dressing.

Serves 4; 376 calories.

VERDICT: I assume that I either did something wrong or that my cold is affecting my sense of taste, but this was weirdly bitter and metallic.  Plus beets are a pain in the ass.  Toss!

Black Bean and Sweet Potato Enchiladas

• 1 28-ounce can whole peeled tomatoes
• 2 teaspoons chili powder
• 1 large onion, chopped
• 3 tablespoons canola oil
• kosher salt and black pepper
• 2 cloves garlic, chopped 
• 1 15.5-ounce can black beans, rinsed
• 1 medium sweet potato, peeled and coarsely grated
• 2 teaspoons dried oregano
• 1/2 pound Cheddar, grated (2 cups)
• 8 6-inch flour tortillas
• 2 scallions, thinly sliced and white and green parts separated
• 2 cups frozen corn

Heat oven to 450° F. In a blender, puree the tomatoes, chili powder, half the onion, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.

Heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat. Add the remaining onion and half the garlic and cook until softened, 2 to 3 minutes. Add the black beans, sweet potato, oregano, and ¼ teaspoon each salt and pepper. Cook, tossing frequently, until the sweet potatoes are tender, 4 to 6 minutes. Transfer to a large bowl and let cool. Stir in 1 cup of the Cheddar.

Spread 1 cup of the tomato mixture in the bottom of a 9-by-13-inch baking dish. Roll up the bean mixture in the tortillas (about ½ cup each) and place the rolls seam-side down in the dish. Top with the remaining tomato sauce and 1 cup of Cheddar. Bake on the top rack of oven until the Cheddar is brown and bubbly, 10 to 15 minutes.

Meanwhile, wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Add the remaining garlic and the scallion whites and cook, stirring, until fragrant, about 1 minute. Add the corn and ¼ teaspoon each salt and pepper. Cook, tossing frequently, until tender, 3 to 5 minutes more. Sprinkle the enchiladas with the scallion greens and serve with the corn.

Serves 4 (!); 756 calories.

VERDICT: This doesn't taste anything like most enchiladas I've had, but it's better than I expected.  It's not at all spicy, so might be good for kids.  Alternately, the site suggests sprinkling chopped pickled jalapeños on top or serving with hot sauce for more heat.  Keep.

Squash and Chickpea Salad with Tahini Dressing

• 1 medium butternut squash (about 2 pounds--peeled, seeded, and cut into 1-inch pieces
• 4 tablespoons olive oil
• 1/3 cup tahini (sesame seed paste)
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 12 ounces romaine hearts, cut into strips (about 9 cups)
• 1 15.5 ounce can chickpeas, rinsed
• 1 cup pita chips, broken
• 2 tablespoons chopped fresh chives

Heat oven to 425° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until tender, 25 to 30 minutes.

Meanwhile, in a small bowl, whisk together the tahini, lemon juice, oregano, the remaining tablespoon of oil, ⅓ cup water, and ¼ teaspoon each salt and pepper. Divide the lettuce among plates; dividing evenly, top with the squash, chickpeas, pita chips, and chives. Serve with the dressing.

Serves 4; 518 calories.

VERDICT: This recipe originally called for chicken, which I obviously just left out. (The full recipe is at here.) I also toasted the chickpeas in the oven with a little olive oil at the same time as the squash. A ton of calories for a salad, but very filling, and excellent flavors--roasty and savory and salty. Not so good once the squash gets cold. Keep.

Raspberry and Nut Smoothies

• 3/4 cup low-fat milk
• 3/4 cup frozen raspberries
• 1/2 banana
• 1 tablespoon natural almond or peanut butter
• 1 tablespoon agave nectar or honey

Place the milk, raspberries, banana, almond butter, and agave nectar in a blender.

Blend until smooth and frothy.

Serves 1; 355 calories.

VERDICT: Meh. Toss.

Parmesan-Scallion Pastry Pinwheels

• 1 sheet frozen puff pastry (from a 17.25-ounce box), thawed
• 1 large egg, beaten
• 3 scallions, thinly sliced
• 1/4 cup plus 2 tablespoons grated Parmesan (1.5 ounces)
• kosher salt and black pepper

Heat oven to 400° F. Line a baking sheet with parchment.

Unfold the pastry and brush with the egg. Sprinkle with the scallions, ¼ cup of the Parmesan, ¼ teaspoon salt, and ⅛ teaspoon pepper. Roll tightly into a log. Freeze until firm but still sliceable, about 20 minutes.

Slice the log into ¼-inch-thick rounds and place on the prepared baking sheet. Sprinkle with the remaining 2 tablespoons of Parmesan and bake until golden brown, 12 to 15 minutes. Serve warm or at room temperature.

(The pinwheels can be baked up to 6 hours in advance; store covered at room temperature. Alternatively, make and freeze the log, tightly wrapped, up to 1 week in advance. Let thaw slightly before slicing and baking.)

Serves 8 (about 3 pieces).

VERDICT: These smelled and tasted delicious and were incredibly easy (once I remembered to take the dough out to thaw). They were a hundred times better hot than room temperature, so I don't think I'd take them to an event again. Keep.

Goat Cheese with Pistachios and Cranberries

• 2 tablespoons roasted pistachios, chopped
• 2 tablespoons dried cranberries, chopped
• 1 8-10 ounce log fresh goat cheese
• crackers or bread, for serving

On a large plate, combine the pistachios and cranberries. Roll the goat cheese in the fruit-and-nut mixture to coat. Serve with the crackers or bread.

To make ahead: The cheese can be coated up to two days in advance; refrigerate covered.

VERDICT: This is barely a recipe, but it used up little bits of pistachios and dried fruit I had. It's going to Oscar-viewing at Jen's house. Keep.