Spaghetti TorteSpring-form pans have never disappointed me. The “Spaghetti Torte,” from All Recipes, turns pasta into a wonderful pie. The cheeses and egg whites hold the cooked pasta together (I used whole-wheat spaghetti). This was easy to cook, with minimal mess. Do add a bit of salt and pepper to the mix, to enhance the flavor. The final dish is a good curiosity, a good conversation stimulant at your table. You will impress your diners with this one. Pasta and noodles are always conducive to rediscovery. Dave enjoyed the torte.

When I saw the recipe for “Spinach and Onion Soup,” from Great Healthy Food -- Diabetes, by Azmina Govindji, I admit I was nervous about the very short ingredient list. Could a soup this simple taste good? The answer, thankfully, is “Yes!”

Spinach and Onion SoupWe know that slowly simmered onions are always sweet and a pleasure to eat. They tasted great in this soup. The white wine proved to be essential to the magnificent flavor; I used a 2007 Argentinian viognier. The 6 cups of spinach that the recipe calls for is equivalent to approximately 5 oz. of spinach. I added 2 tsp. of salt and 1/2 tsp. of black pepper to my soup. The broth was so delicious. My toddler absolutely loved this soup. When you have some beautiful organic spinach within your reach, turn it into this incredible dish.

RECIPES: impressive simplicity, in both of these dishes
PREP TIMES:
eat dinner in less than one hour
TASTES:
cheesy and hearty pasta pie, along with a simple but flavorful soup

Next time, I want to indulge in one of those “guilty pleasure” recipes: “BBQ Chicken in the Microwave, with Coleslaw,” from the April 2008 issue of Everyday Food. Will it be gross? Will it be tasty? Come back to my site on Tuesday, May 20, to see what happens.