Spaghetti Pie with Prosciutto & PeasReady for a win/win recipe? I knew that’s what I’d get with the “Spaghetti Pie with Prosciutto and Peas” from the 125th anniversary Good Housekeeping Cookbook.

In fact, I was a bit worried that this would be too pleasing -- that my diners would only want to eat this for the rest of their lives…

True, it’s eggy and cheesy, but so easy to pace and assemble. Ricotta, frozen peas, sliced prosciutto are all ready for you to use.

The hint of nutmeg is nice. Make this pie for dinner and earn the acclaim of everyone at your table.

Toasted Quinoa Stuffed ArtichokesAs an acknowledged, long-time artichoke enthusiast, I was curious about the “Toasted Quinoa Stuffed Artichokes,” from Kitchen Confidante. For me, stuffing an artichoke always involved breadcrumbs, garlic, olive oil. And there was that time I stuffed artichokes with oysters. But here was quinoa and feta cheese.

I halved this recipe to make three artichokes. After these artichokes were trimmed and stuffed, they were baked in the oven, which I don’t typically do. The stove top, I’m sure, would have been a quicker way to cook these artichokes. They needed more than an hour in the oven to get tender.

Indeed, the stuffing was interesting. The shallot was notable. I used all parsley rather than both cilantro and parsley. And that crunchy toasted quinoa on the tops was cute.

PRICES:
Spaghetti (8 oz.) = $1.00
Ricotta (15 oz.) = $6.37
Scallions (1 bunch) = .89¢
Prosciutto (3 oz.) = $6.36
Lemon (1) = .42¢
Artichokes (3) = $2.19
Shallot (1/2) = .13¢

PREP TIMES: spaghetti pie needs less than an hour to come together and cook; artichokes need double that time
TASTES:
cheesy eggs and spaghetti are even bettered by peas and prosciutto; quinoa, feta, parmesan, and shallot amply stuff artichokes

Still in a mood to stuff food with quinoa, next time I want to cook the “Shiitake-Stuffed Butternut with Quinoa Streusel,” from the May 2014 issue of Cooking Light. And just to round it out, I’ll also make the “Quick Veggie Soup with Spring Lettuce,” from the May 2014 issue of Every Day With Rachael Ray. Lots of food! Come back to my site next week, to see my meal.