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Baked Orzo with
Spinach, Tomatoes,
and Corn

This is an ideal casserole to make when guests are coming and you need something quick, colorful, exceptionally tasty, and that can be assembled in advance. The feta cheese gives a little spunk to the flavorings without dominating the finished dish, so be sure to include it.

Serves 4-6

1 pound orzo (rice-shaped pasta)
1 (10-ounce) bag triple-washed fresh spinach, stems
discarded and leaves torn in half4 tablespoons olive oil
6 large garlic doves, minced
One 14-ounce can ready-cut diced tomatoes
1 cup frozen corn, thawed
1 cup (4 ounces) crumbled feta cheese
1/2 teaspoon salt
Generous seasoning freshly ground black pepper
1 cup grated Muenster cheese

1. Bring a large quantity of water to a boil in a stockpot. Add the orzo and cook just until it approaches the al dente stage, about 10 minutes; it will cook further in the oven. Stir in the spinach and cook 30 seconds. Drain very thoroughly in a colander. Return the mixture to the pot or place in a large mixing bowl. Pour on I tablespoon oil and toss to coat well. Let cool.

2. Heat the remaining 3 tablespoons oil in a medium-size skillet over medium heat. Add the garlic and cook I minute, or until barely colored. Stir in the tomatoes with their juice and simmer 5 minutes.

3. Mix the tomatoes into the orzo along with the corn, feta cheese, salt, and pepper.

4. Oil a shallow 3-quart casserole (such as a 9 x 13-inch baking dish). Spread half the orzo mixture into the dish. Sprinkle on the Muenster cheese. Spread the remaining orzo over the cheese. Cover the dish withfoil. (The casserole can be prepared to this point up to 24 hours in advance. Chill if longer than 2 hours. Bring to room temperature before baking.)

5. Preheat the oven to 375 degrees. Bake the casserole, covered, for 30 minutes, or until piping hot throughout.

Vegetable Tangine

A tagine is a North African stew traditionally served on couscous; in fact, the whole concoction is often referred to simply as "couscous." Vegetable couscous is an ideal vegetarian staple--quick, full-flavored, and substantial. Don't let the long list of ingredients dissuade you from preparing this dish if you are pressed for time because half of the items are spices, and the dish really is easy to assemble.

Serves 4 Generously

The Stew:

3 tablespoons olive oil
1 medium onion, minced
3 garlic doves, minced
2 teaspoons ground cumin
1 teaspoon ground ginger
1 1/2 teaspoons paprika
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 1/2 cups canned crushed tomatoes or tomato puree
2 cups water
1/8 teaspoon crushed saffron
1 carrot, thinly sliced
1 sweet potato, peeled and cut into 1/2-inch dice
2 cups diced green beans
1/4 cup raisins
1/2 teaspoon salt
1 (15-ounce) can chickpeas, rinsed in a strainer
1 zucchini, cut lengthwise into sixths and diced

The Couscous:

2 1/4cups water
2 tablespoons unsalted butter
1/2 teaspoon salt
1 1/2 cups couscous

1. Heat the oil in a large stockpot over medium heat. Add the onion and garlic, and saute until the onion begins to soften, about 5 minutes. Sprinkle in all the spices and saute 2 minutes, stirring often.

2. Mix in the tomatoes, water, saffron, carrot, sweet potato, beans, raisins, and salt. Bring the mixture to a boil. Cover the pot, lower the heat to a simmer, and cook 20 minutes, or until the sweet potatoes are tender. Stir occasionally.

3. Mix in the chickpeas and zucchini, cover the pot, and cook 10 minutes, or until the zucchini is tender. At this point check the consistency of the sauce. If it seems too watery, cook uncovered a few minutes to thicken it.

4. To make the couscous, combine the water, butter, and salt in a medium-size saucepan and bring to a boil. Stir in the couscous, cover the pot, and remove from the heat. Let sit 10 minutes to absorb all the liquid. Fluff with a fork before serving. Place a portion of couscous in the center of each serving plate and top with a mound of vegetables.