The last two recipes I tried were chickpea piccata and quinoa and broccoli with a raspberry chipotle sauce. As is the case with most PPK fare it was good and healthy, not too difficult and relatively quick from 'mise en place' to food on the table. Here are some photographs:
Chickpea piccata over mashed potato and arugula
Quinoa and broccoli with raspberry chipotle sauce. The purple cauliflower is from the Farmer's Market at Rice University - check it out every Tuesday afternoon.