The ingredient list for the “Turkish Millet with Garden-Fresh Greens,” from Ellen Kanner, reads like a nutritious adventure. It’s got millet and greens and nuts and pomegranate molasses. Herbs and tomatoes. It was tart and tangy and I really liked it, although my family did not accept the exotic newness of these flavors as I did.

Millet is an ancient grain that we should eat a lot more of. It absorbs a lot of liquid and is a bit nutty. I simmered my millet in vegetable-bouillon broth. I softened my onions and garlic in 6 minutes, replacing red pepper flakes with smoked paprika. My beautiful bunch of red chard and dill were wilted in 2 minutes.

I was excited to use, once again, some pomegranate nectar (I recently used it in “Persian Chicken in Pomegranate-Walnut Sauce.”) The final mix of the pomegranate tang with the tomatoes/tomato paste and cilantro were a tart combo that I enjoyed.

Frozen puff pastry is another dirty little secret of mine now (along with pre-made pizza dough). The recipe for “Apple Pizza,” from Tori Ritchie, was an easy, flaky delight, mixing tart apples with sharp cheddar. It was fine to serve as part of a savory meal, even though the sweetness of the apples tackled the sharpness of the cheddar.

I didn’t bother to roll, lift, and transfer the pastry -- I just placed it straight onto my baking sheet. My high heap of apple slices deflated into a manageable mass after cooking for 35 minutes. Your dining audience may challenge the naming of this as “pizza,” but whatever it is, they’ll enjoy it. It’s fun.

Onion (1) = .55¢
Chard (1 bunch) = $2.12
Cilantro (1 bunch) = $1.13
Pink Lady Apples (1 lb.) = .99¢

RECIPES: feel good about an ancient grain and greens, while you get whimsical with apples and cheese
eat the grains and veg after 30 minutes of prep and cooking (or drag it out over a day or two!); the pizza may take an hour, since you need to slice a pound of apples
TASTES: nutty millet soaks up the sharp tang of pomegranate nectar, along with tomatoes, dill, coriander, cilantro (not for those wary of tartness); sweet apples are kissed by sharp melted cheddar, atop lovely flaky pastry

I’ve been dared to make a few recipes. Next time, I’ll tackle “Pimento Cheese Spread,” as inspired by, since I have no history with this magnificent cheese spread, and I should (my Sicilian ancestors did end up in New Orleans, after all!). And of course, I’ll need some crackers, so I’ll try the “Cheesy Chickpea and Sesame Crackers,” from the March 2011 issue of Everyday Food. The next dare is for “Sizzling Halloumi Cheese with Fava Beans and Mint,” from the May 2007 issue of Bön Appetit, if only to indulge in the brief beauty of fresh fava beans, available right now if you hurry…

Come back to my site on Thursday, May 5, to witness the outcome of these dares.