What should I cook today? GialloZafferano's menu for Tuesday, October 20

All it takes is a spice, a different cooking method, or a tasty dressing to change up your everyday menu. This Tuesday you'll find a crunchy appetizer, a creamy first course, a tender main course, a side dish with chestnuts, and a soft dessert to save for tomorrow's breakfast too.

Lupini falafel are a variation on classic Middle Eastern patties, made by blending lupini beans with tahini, cumin, paprika, and turmeric. Parsley, dill, and sesame seeds enrich the mixture, which is shaped into slightly flattened patties and fried until golden. An appetizer to enjoy hot, with a crispy crust.

Smart tip: prepare and shape the falafel before moving on to the other courses, then keep them in the refrigerator until it's time to fry them. You can also freeze some of them raw for another occasion.

With risotto-style spaghetti with garlic, oil, and chili pepper, you rediscover a great classic in an especially creamy version. Cook the pasta in a pot for half the time indicated, then transfer it to the pan with the sauce and add the cooking water a little at a time. The result is a well-blended first course, finished with chopped parsley.

Smart tip: let the garlic and chili pepper infuse over low heat, making sure the garlic doesn't burn: it's a small precaution that prevents a bitter note in the sauce.

Tender pan-cooked turkey is a practical main course, with pieces of turkey breast browned together with garlic, sage, and rosemary. After deglazing with white wine, add the light cream and finish cooking with the lid on. This gives you tender meat, accompanied by a creamy sauce to mop up with bread.

Smart tip: cut the turkey into pieces of similar size, about 3/4 inch (2 cm), so they will cook evenly and it will be easier to keep the smaller pieces from drying out while the larger ones are still cooking.

Chestnut salad offers you a different way to bring these fruits to the table. Precooked chestnuts are browned in a pan and paired with red chard leaves, Roquefort, and croutons flavored with chili pepper. A sauce made with mustard, honey, and lemon juice completes a rich, original side dish.

Smart tip: prepare the dressing in advance and store it in the refrigerator. Assemble and dress the salad only right before serving, so the leaves and croutons keep their texture.

Mini yogurt loaf cakes are soft single-serving treats made with eggs, milk, butter, and yogurt. You can serve them for a sweet break and set a few aside for breakfast or a snack to take with you. To customize them, add citrus zest or chocolate chips.

Smart tip: once completely cooled, freeze the mini loaf cakes individually: you'll be able to thaw only the ones you need and have a small supply ready.