A perfect trio for a girls night in

Adjust one oven rack to the upper-middle position and keep one rack at the middle position. Preheat the oven to 375 F. Coat an 8-inch baking dish with cooking spray.

Heat 1 tablespoon of the olive oil in a medium nonstick skillet over medium-low heat. Add the onion and garlic and cook until the onion is sticky and golden brown, about 3 minutes, stirring often. Add the artichoke hearts and a few cups of the spinach, turning the mixture over until the spinach leaves wilt. Add the remaining spinach and continue to cook until all the leaves are wilted, about 5 minutes. Set aside to cool.

Stir the cream cheese, mayonnaise, and 1/4 cup of the Parmesan together in a large bowl until creamy. Add the cooled spinach mixture and stir to combine. Scrape the mixture into the baking dish and sprinkle with the remaining Parmesan. Bake until the Parmesan is golden brown, about 30 minutes.

Serve with the toasted baguette slices.

To make the dressing: Place the sesame seeds in a small skillet over medium heat and toast, shaking the pan often, until they're fragrant and golden, about 2 minutes. Transfer the sesame seeds to a medium bowl. Add the vinegar, soy sauce, sesame oil, honey, and ginger and whisk to combine. Add the peanut butter and whisk until completely smooth. Set aside.

To make the salad: Preheat the oven to 350 F. Heat a ridged cast-iron grill pan over medium-high heat for 2 minutes. Lightly coat with cooking spray. Season the chicken with 1/2 teaspoon of the salt and the pepper and grill until both sides have grill marks and the chicken is cooked through, 10 to 15 minutes. Set aside until cool.

Press 1 wonton wrapper into each cup of a 24-cup nonstick mini muffin pan (the ends will peek up above the cups). Brush with a little sesame oil and sprinkle with 1/2 teaspoon of the salt. Bake until golden brown and crisp, 5 to 7 minutes. Remove from the oven and set aside to cool for 5 minutes before gently lifting the wonton cups out of the pan. Repeat with the remaining wonton wrappers, sesame oil, and 1/2 teaspoon salt.

Chop the chicken into 1/2-inch cubes. Place them in a large bowl and add the cabbages, carrot, scallions and cilantro. Toss with three-fourths of the dressing. Fill each wonton cup with 1 heaping tablespoon of salad and top with the Asian almonds and extra cilantro. Serve immediately with the remaining dressing on the side.

Note: When you make salad, be light with the dressing. Save a little to serve on the side — this keeps things light and lets your friends do up their salads with as much or as little dressing as they like. The salad and wonton cups can be made a few hours ahead of time, just hold back on filling the wonton cups until right before serving so they stay nice and crisp.

To make the dip: Whisk the mayonnaise, horseradish, Worcestershire, parsley and salt together in a small bowl. Cover with plastic wrap and refrigerate until serving.

To make the fries: Preheat the oven to 300 F. Whisk the panko, parsley, salt and cayenne in a medium bowl. Whisk the eggs in another shallow bowl until blended.

Slice the portobello mushrooms into 1/4-inch sticks. In small batches, dip the mushroom sticks first in the bowl of eggs, then in the bowl with the panko mixture, gently rolling the mushroom sticks to coat all four sides. Transfer to a plate.

Heat the oil in a large skillet over medium-high heat for 2 to 3 minutes. Add a small mushroom stick to the pan. If lots of little bubbles immediately surround the mushroom, then the oil is ready (if nothing happens, then the oil isn't hot enough). Add about half of the sticks and fry until the sticks are golden and crisp on all sides, 4 to 6 minutes total. Transfer the fries to a paper towel-lined baking sheet and keep warm in the oven while you fry the remaining batches.