Revi made Vegan Marinated Cauliflower with Chickpeas and Saffron. The flavor of the saffron and smoked paprika came through really nicely. It was quite good even though Revi didn’t have time to let the dish rest for the 4 hours the recipe called for, so I imagine it would have been really excellent once all the flavors had a chance to meld.

Brian made Hearty Green Salad with Chickpeas, Pickled Cauliflower, and Seared Halloumi. I loved this salad. The crunch of the greens, cauliflower, and radish, the sweetness of the grapes, the creamy dressing, the heartiness of the fried halloumi (which I can never get enough of) – all came together to make a salad I’d happily eat as a meal all by itself.

Brian also made Fennel Salad. It had great crunch and nice enough taste, but I think it suffered for being paired with Brian’s other salad which was so good that this one just paled in comparison. I’d like to give it another try when I don’t have that other salad around.

I made Pasta with Burst Cherry Tomato Sauce and Fried Caper Crumbs. I will definitely be making this again. The pasta with tomato sauce was already delicious, but then adding the fried caper and panko crunchies just put it over the top. Basil, parsley, and lemon gave it just the right amount of freshness, too.

Barbara made Pressure-Cooker Braised Whole Cauliflower with Olives, Raisins, and Pine Nuts. The flavors were great, though the cauliflower became quite mushy despite only being pressure-cooked for 3 minutes. The cauliflower head didn’t stay whole for the fantastic presentation it was supposed to provide, but I loved the green cauliflower Barbara chose to use.

Anthony made Goan Pork Vindaloo. He also provided brown rice to accompany it, which was fantastic for soaking up all the wonderful flavors of the sauce. The pork was fall-apart tender, and I happily brought some leftovers home for lunch the next day.

Tammy made Swiss Chard and Kale Gratin. The richness of the Swiss chard and kale cooked in cream was offset with a yummy garlic parmesan breadcrumb crust that also added some nice crispy texture. So good.

Barbara also made Make-Ahead Mashed Potato Casserole. I don’t typically even like mashed potatoes, so it says something that I enjoyed this dish. I think it was the layer of white cheddar and the crunchy bread crumb topping that did it for me.

Barbara also made a pork loin that wasn’t from any of the cookbooks. The gravy she made from the drippings was to-die-for. She was originally going to make Dakgangjeong (Korean Fried Chicken Wings), but it was the day before the Super Bowl so there were absolutely no chicken wings to be found.

Drew made Classic Peanut Butter Cookies. Peanut butter cookies are not my go-to when it comes to cookies, but these were delish. I also normally prefer a chewy cookie, and even though these were crunchy I went back for a second one, plus took one home!

Anthony also made a chocolate cake topped with whipped cream, caramel, and chocolate sauce, with a side of butter pecan ice cream – all homemade of course! These weren’t from any of the cookbooks, but of course we were happy to have his fabulous desserts.