Jumbo muffin cups. Flour tortillas. Veggies and cheese. Well, that’s it! Why wouldn’t I try the “Mushroom-and-Spinach Cups,” from the September 2012 issue of Everyday Food? Just as I hoped, the structural integrity of the tortilla shells were perfect: not too soft, not too hard. The mushrooms were “buttery” and the spinach was cheesy and creamy (quite kid-friendly, too). Make these cups and your diners will smile with delight.

I sauteed my mushrooms for 11 minutes. When you add the warm onions and mushrooms to the raw spinach and cheese, all of it “melts” and reduces wonderfully. I added 1 tsp. kosher salt and 1/2 tsp. black pepper to this mix. I also used Monterey Jack instead of Pepper Jack, by the way, for the kid’s mouth. The sliced avocado at the end added yet another layer of welcomed creaminess. Enjoy these cups.

I also indulged in the “Greek Yellow Split Pea Purée,” from Worth the Whisk. This recipe is one of the most basic and most delicious dishes you could ever hope to eat. I’ll credit all of the Mediterranean cuisines -- i.e., Greece, Italy, France, Spain, Turkey, North Africa -- with this hearty life force of pureed beans drizzled with lubricating amounts of olive oil and lemon juice.

I cooked my lentils for 55 minutes, then drained off the extra water that was in the pot. I minced my shallots in the food processor, then enjoyed their sweet scent when combined in the pot with the creamy lentils. Do remember to add plenty of salt at the end.

The creaminess, here, reminds me of smooth grits. Very satisfying. And do indulge in the oregano, capers, and scallions. Keep pouring olive oil and lemon juice: keys to long life, I dare say…

PRICES:
Button Mushrooms (1 lb.) = $3.52
Baby Spinach (5 oz.) = $3.33
Monterey Jack Cheese (6 oz.) = $1.35
Avocado (1) = $1.49
Yellow Split Peas (1.51 lbs.) = $1.37
Shallots (3) = $1.98

PREP TIMES: tortilla cups can be eaten after less than an hour of prep and cooking; enjoy lentils after an hour or so of attention
TASTES:
cheesy creaminess surrounds delightful mushrooms and spinach within tortilla shells that are just-crisp-enough, while smooth yellow lentils are luxuriously combined with olive and oil and lemon juice

Next time, I want to showcase some recipes from the new Jerusalem cookbook, by Yotam Ottolenghi and Sami Tamimi. I recently met the London chefs, when they came to Brooklyn to promote this book, now “Number 2″ on The New York Times bestseller list, for “Hardcover, Advice and Miscellaneous.” I continue to be a big fan of Ottolenghi’s food. This is quite a celebration. Come back to my site soon, to see what I do with some of these recipes.