The other night Jon and I decided to make Spicy Sautéed Spinach (April 2013 issue) and Parmesan-Roasted Cauliflower (February 2013 issue) for a speedy weeknight dinner. We had a big bag of spinach, a lonely head of cauliflower and a jar of chutney in the fridge—building blocks for yumminess.

We had to substitute a few ingredients in the Indian-inspired spinach, replacing scallions with chives and using red pepper flakes rather than chiles de arbol. But the ghee-sautéed side with its mustard seeds and garlic was easy to prepare, and quite yummy in that simple, umami-rocking way that cooked spinach dishes often are.

The roasted cauliflower was equally easy: preheat the oven to 425, cut a head of cauliflower into florets, and combine the snowy white results with a sliced medium onion, fresh sprigs of thyme, and plenty of garlic, olive oil, and salt and pepper. After about 35 minutes of roasting, sprinkle everything with ½ cup grated Parmesan cheese, toss together, and roast for another 10 minutes. The flavor combination was spot-on, but the roasting time far, far too long and hot. Next time, we’ll try this at 350 degrees to avoid the char and desiccation of 425.

Tomorrow: Fresh Strawberry Jam and Strawberry Jam Biscuits!