Recipes! Potato, Cauliflower and Spinach Casserole; Celery Soup; Matzoh Ball Soup With Chickpeas; and more

What to cook during the week ahead, from Post Food editors.

Well, friends, we made it to Saturday, more or less. Did you eat well this week? I hope so, and we have a fresh batch of recipes to make the coming days just as tasty.

First, I want to say a big thank you to everyone who sent in such kind words after I wrote that I'd moved into the role of recipes editor here at Post Food. As I said in last Saturday's newsletter, I'm genuinely interested in hearing your thoughts about our recipes. I wanted to take a few moments to pass on some highlights of what you shared. Chances are many of you feel similarly. Readers expressed an interest in recipes that are:

Simple. Not a lot of ingredients, and fewer items that require special trips to the store.
Fast. Dishes that can be on the table in less than 30 minutes.
Flexible. Alternatives that encompass options for those who are gluten-free and vegan, or ingredient preferences, such as chicken breasts instead of thighs.
Healthier. Less sodium, sugar and fat.
More plant-based.
Less plant-based. (Yes, I got both sides!)

That's a very broad overview, but it gives you a good idea of what readers like you are asking for. While not every recipe will appeal to everyone or meet all these requirements, I'm going to work with the team on taking them into account as we shape our individual recipes and overall strategy.

In terms of lighter, simpler fare, I'll put in a plug this week for Ellie Krieger's Potato, Cauliflower and Spinach Casserole. It's an adaptation of a favorite holiday side from Ellie's grandmother but has the benefit of olive oil (no dairy!), as well as loads of spinach and cauliflower folded into the mash with the skin-on spuds.

Aaron Hutcherson's riff on cookbook author Erin French's Celery Soup is a little richer thanks to a bit of heavy cream, though it still hits the mark when you want something simple and satisfying, not to mention nostalgic. And it uses an entire bunch of celery, no mean feat!

A cozy, retro meal-in-a-bowl was also on the menu for Julia Turshen, who shared a vegetarian interpretation of her Aunt Renee's specialty in a recipe for Matzoh Ball Soup With Vegetables, Chickpeas and Herbs. No chicken required! The chickpeas, parsley and dill make for a truly delightful, filling soup.

What else can we do to help your cooking hit the spot? Join Aaron and me in our live weekly chat Wednesday at noon Eastern. I hope you log on then, but you can submit your questions in advance, too.

Until next week, happy cooking!