Seasonal Recipes

• 1 can (15 1/4 oz.) apricot halves
• 1 cup low-fat vanilla yogurt
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons sugar
• 2 cups buttermilk
• 1 large egg yolk
• 1 tablespoon vanilla
• 1 tablespoon canola oil
• 1/4 cup finely chopped pecans
• 3 large egg whites

Serves: 8

1. Heat waffle iron. Drain and dice apricots; reserve 1/2 cup syrup, set both aside. Combine yogurt and reserved syrup; set aside for topping.
2. Combine whole wheat flour, all-purpose flour, baking soda, baking powder and 1 tablespoon sugar; set aside.
3. Whisk together buttermilk, egg yolk, vanilla, and oil. Stir into dry ingredients until just moistened. Fold in apricots and pecans.
4. Beat egg whites until soft peaks form; add remaining 2 tablespoons sugar and continue beating until firm peaks form and egg whites are shiny. Stir 1/4 of egg whites into waffle batter. Fold in remaining egg whites. Measure 2/3 cup batter for each waffle.
5. Cook about 4 minutes. Serve with reserved yogurt topping.

• 4 apples, cored
• Raisins, to fill apples
• 4 teaspoons brown sugar
• 1/2 cup apple juice

• 1 (3-pound) butternut squash, peeled, seeded and cut into 1-inch cubes
• Salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan
• 1/4 cup purchased basil pesto
• 2 tablespoons unsalted butter, cut into 1/2-inch pieces, plus more for greasing

Preheat the oven to 350 degrees F.

Lightly butter an 8-inch baking dish and set aside. Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the squash and steam over medium heat until the squash is very tender, about 20 minutes. Transfer the squash to a food processor and blend until smooth and creamy. Season the squash to taste with salt and pepper.

Spoon half of the squash evenly over the prepared baking dish. Dollop half of the pesto all over the squash in the dish. Sprinkle half of the cheese over the squash. Repeat layering with the remaining squash, pesto, and cheese. Using a skewer, swirl the pesto decoratively into the squash. Dot the top with butter and bake until the gratin is heated through and golden brown around the edges, about 40 minutes.

• 2-3 cans green beans
• 1/2 cup brown sugar
• 1 chopped onion
• 1 cup ketchup
• dash of salt
• dash of pepper
• 1/2 lb. fried bacon crumbled

Mix all ingredients in crockpot except bacon bits. Cook for 4-5 hours on low. Right before serving add bacon pieces.

• 1/4 cup butter
• 1 cup white sugar
• 2 egg yolks
• 1 teaspoon baking soda
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1 cup blackberry preserves
• 1 cup sifted confectioners' sugar
• 2 tablespoons milk
• 1 tablespoon butter, softened
• 1/2 teaspoon vanilla extract

1. Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.

2. Dissolve soda in buttermilk, stirring well.

3. Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan.

4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool complete.

5. Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake

• 2 1/2 cups dried pinto beans
• 3 quarts water
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons salt
• 1 pound ground beef
• 1/2 medium onion, chopped
• 1 teaspoon minced garlic
• 1 2/3 cups tomato puree
• 1 tablespoon chili powder
• 1 tablespoon salt
• 1 cup dry bread crumbs

1. Place the beans and water in a large pot. Bring to a boil, and cook until the beans are almost tender, about 1 1/2 hours. Season with 1 1/2 teaspoons of chili powder, and 1 1/2 teaspoons of salt.

2. While the beans are cooking, crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is tender and meat is browned. Drain off excess grease, and stir in the tomato puree, 1 tablespoon chili powder, 1 tablespoon salt and bread crumbs. Stir into the pot with the beans, adding more water if needed to achieve your desired thickness. Taste and adjust seasonings if you like before serving.

Spread sliced or bite-size chunks of pluots in a shallow baking dish and sprinkle with brown sugar. Broil until bubbly and browned. Serve hot with vanilla ice cream or sour cream.

• 1 1/2 lb. fresh brussels sprouts
• 1 1/2 c. seedless green (or red seeded or seedless grapes), cut in half
• 1/2 c. slivered almonds
• 1/4 c. butter
• 2 tbsp. lemon juice
• 1/2 tsp. salt
• 1/8 tsp. pepper

Brussel sprouts - 2 packages 10 ounces each frozen brussels sprouts can be used; cook according to package directions.

Cook sprouts in 1 inch of boiling water in large saucepan until tender, about 20 minutes. (If the stem end of sprouts is cut with a cross, it will cook more quickly.) Drain sprouts. Return sprouts to saucepan; stir in grapes. Keep warm over low heat.

Saute almonds in butter in small skillet until golden; stir in lemon juice, salt and pepper. Pour almond mixture over sprouts and grapes. Toss. Serves 8. Use fresh brussels sprouts if possible.

• 1 butternut squash (2 pounds)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 6 cups chicken stock, preferably homemade
• 6 tablespoons (3/4 stick) unsalted butter
• 2 ounces pancetta, diced
• 1/2 cup minced shallots (2 large)
• 1 1/2 cups Arborio rice (10 ounces)
• 1/2 cup dry white wine
• 1 teaspoon saffron threads
• 1 cup freshly grated Parmesan

Preheat the oven to 400 degrees F.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.

• 1/4 cup egg whites, beaten
• 1/2 cup superfine sugar
• 2 cups assorted edible flowers

1. Clean and dry your flowers or petals. Use a brush to paint a thin layer of egg white onto each side of the flower petals or blossoms. Gently place them into a shallow bowl of superfine sugar and sprinkle sugar over them to coat. Remove from the bowl, and place them on a piece of waxed paper. Sprinkle some more of the sugar over them. Allow them to dry until stiff, about 8 hours. Store at room temperature in an airtight container until using.

A few edible flowers:

Carnation (peppery flavor), daylily, dianthus (clove-like flavor), hibiscus, hollyhock, lavender, orange blossom, rose petals, pansies, violets.

• 3 cups cubed cantaloupe
• 1/3 cup lemon juice
• 1/2 cup white sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1 (18.25 ounce) package white cake mix
• 1/2 cup butter, melted

1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a medium bowl, mix together the cantaloupe, lemon juice, sugar, flour, 2 tablespoons melted butter, cinnamon, nutmeg and vanilla. Transfer to a 9 inch square baking dish, and spread the dry cake mix evenly over the top. Drizzle the remaining melted butter over the cake mix.

3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

• 2 eggs
• 2 cups white sugar
• 6 tablespoons butter, softened
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 1/2 cups canned sweet cherries, drained

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium mixing bowl, beat eggs and sugar together; add butter and beat well.

3. In a separate bowl, sift together flour, baking powder and salt. Add the flour mixture to the egg mixture, alternating with milk. Fold in the cherries and pecans; stir just to combine.

4. Scoop batter into prepared muffin pans and bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

• 2 large squash (about 3 3/4 pounds)
• 1/4 cup butter or margarine
• 1 cup chopped onion
• 6 cups chicken broth
• 1 1/2 cups dry white wine
• 2 teaspoons grated lime rind
• 2 teaspoons fresh lime juice
• 1/4 teaspoon pepper
• 1 cup whipping cream

1. CUT squash in half crosswise; remove seeds. Place squash, cut side down, in a shallow pan. Add water to pan to depth of 1/2 inch.
2. BAKE and 375 degrees for 45 minutes or until tender. Drain and cool slightly.
3. SCOOP out pulp, discarding shells. Chop pulp; set aside.
4. MELT butter in a Dutch oven over medium-high heat; add onion, and saute until tender. Add chicken broth, wine, and chopped pulp. Bring to a boil; reduce heat, and simmer 10 minutes. Add lime rind, juice, and pepper; cool.
5. PROCESS half of broth mixture in a blender until smooth, stopping to scrape down sides. Pour into a large container. Repeat procedure with remaining broth mixture. Return broth portions to Dutch oven.
6. STIR in whipping cream. Cook over low heat, stirring constantly, until thoroughly heated. Serve hot or cold. Garnish if desired.

• 2 cups dry couscous
• 1/2 cup diced dried apricots
• 3 cups boiling water
• 1 teaspoon salt

In a medium-size baking dish, stir together couscous and apricots. Mix boiling water and salt in a measuring cup. Pour over couscous, and immediately cover the dish with foil. Let stand until liquid is absorbed, about 5 minutes. Remove foil, and fluff couscous with a fork. If you need to keep it warm, place couscous in a low oven until ready to serve.

• 1/2 cup all-purpose flour
• 1/2 cup dry bread crumbs
• 2 tablespoons Italian seasoning
• 2 eggs
• 2 tablespoons water
• 1 small eggplant, sliced into 1/4 inch rounds
• 1 tablespoon peanut oil
• 1 (14 ounce) jar spaghetti sauce
• 1 cup ricotta cheese
• 1 cup grated Parmesan cheese
• 1 tomato, thinly sliced
• 1 (8 ounce) package angel hair pasta

1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.

3. Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.

4. Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.

5. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.

• 2 tablespoons olive oil
• 1 spring onion, minced
• 4 bacon slices, cut crosswise into 1/8-inch thickness
• Fine sea salt and freshly ground white pepper
• 1/2 cup white wine
• 1 1/2 cups water
• 2 cups shucked fava beans
• 10 mint leaves, torn

Place the olive oil in a pot over medium heat. Add the onions and bacon and cook until limp. Season, to taste, with salt and pepper. Add the wine and bring to a boil. Add 1 cup of water and return to a boil. Continue cooking until the liquid is reduced by half.

Add the remaining water and the fava beans and bring to a boil. Lower the heat to a simmer and cook until the fava beans are tender, about 5 to 7 minutes. Add the mint leaves and cook for 1 minute. Serve hot or at room temperature.

• 4 ears of fresh corn, shucked
• 1/2 medium white onion, finely chopped
• 1 to 2 fresh serrano chiles, minced
• 1 ripe tomato, seeded and chopped
• 1/2 cup of loosely packed chopped fresh cilantro
• 3 tablespoons of fresh lime juice
• 1 teaspoon of vegetable oil or olive oil
• 1/2 teaspoon of salt

In a large pot of boiling water, cook the corn until just tender, 3 to 4 minutes. Cool under running water. With a sharp knife, cut the kernels off the cobs. Place the corn kernels in a large bowl. Mix in the onion, chiles, tomato, cilantro, oil, and lime juice. Season to taste with salt. Serve cold or at room temperature. Makes 3 cups

• 4 cups sliced fresh peaches
• 3/4 cup sugar
• 2 teaspoons fresh lemon juice
• 1 tablespoon cornstarch
• 4 baked 5-inch tart shells

Combine peaches, sugar, and lemon juice in bowl; mix well. Let stand for 20 minutes. Drain, reserving juice. Add enough water to reserved juice to measure 1 cup. Pour juice into saucepan. Stir in cornstarch gradually. Cook until transparent, stirring constantly. Cool. Spoon peaches into tart shells. Pour juice syrup over peaches. Chill until glaze is set. Garnish with clusters of dark grapes. Yield: 4 tarts.

• Olive oil, for frying
• 1 3/4 cups freshly grated Parmesan
• 1 1/2 cups panko (Japanese breadcrumbs)
• 3/4 teaspoon salt
• 2 large eggs
• 3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

• 4 ounces cream cheese, softened
• 4 ounces sour cream
• 1/2 large cucumber, peeled and diced
• 1 clove garlic, minced
• 1/4 small onion, diced
• salt and pepper to taste

In a medium bowl, stir together the cream cheese and sour cream. Mix in the cucumber, garlic, onion, salt and pepper. Refrigerate until ready to serve.

• 6 ounces ginger, young
• Salt and pepper to taste
• Olive oil
• Cornstarch

Peel ginger. Slice against the grain of the root to prevent chips from being stringy. When slicing, slice pieces as thinly as possible. If young ginger is not available, use of common ginger can be substituted. In the case of using common ginger, after slicing, rinse pieces in cold water and let soak for at least 12 hours, occasionally changing water. This will remove sharpness, so that it won't be overpowering. Heat a saute pan with olive oil. Heat to about 300 degrees F. Lightly dust ginger chips in cornstarch and fry in hot oil. Turn chips for even cooking. When golden brown, remove. Store on a towel-lined plate to absorb any excess oil. Use as desired

• 8 ounces blue cheese, crumbled
• 3 tablespoons sour cream
• 1 cup walnuts and pecans
• 1 medium bunch seedless red grapes, separated
• 1 medium bunch white seedless grapes, separated

Blend the blue cheese and the sour cream and place in a shallow bowl (if the blue cheese is either too thin or dry to stick to grapes, adjust sour cream and cheese amounts accordingly). In a mini-chop or food processor, coarsely chop nuts. Place nuts in a separate shallow bowl. Roll grapes in blue cheese mixture, then roll grapes in nuts. Serve with toothpicks.

• 1/4 cup cooking oil
• 1 cup large dice celery
• 1 cup chopped green garlic or scallions
• 4 cups vegetable stock
• 1 cup English peas, fresh or frozen
• Salt

Heat the oil in a medium sized pot, over medium heat. Add the celery and green garlic to the pot and sweat until the vegetables become translucent, about 5 minutes. Add the vegetable stock and bring to a boil. Add the English peas and bring to a boil once again. Remove from the heat. Puree in a blender on low speed until smooth. Season with salt and chill. Serve in shot glasses garnished with skewered vegetables. Examples of garnishes include: green or black olives, cooked baby potatoes, sugar snap peas, radishes, baby tomatoes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

• 1 (3 pound) whole chicken, cut into pieces
• 1/2 cup butter, melted
• 1/2 cup honey
• 1/4 cup prepared mustard
• 1 teaspoon salt
• 1 teaspoon curry powder

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

• 1 cup unsalted butter
• 1 cup white sugar
• 1 cup honey
• 1 teaspoon vanilla extract
• 2 eggs
• 5/8 teaspoon salt
• 2 teaspoons baking powder
• 5 cups all-purpose flour

1. Preheat oven to 375 degrees F (190 degrees C).

2. Cream butter and honey and add sugar; beat until light and fluffy. Add eggs, vanilla, salt and baking powder and mix well; gradually add flour and mix until semi-soft dough forms. Roll tablespoons of dough into balls and place them 2 inches apart onto an ungreased cookie sheet.

3. Bake for about 10 minutes, or until bottoms are light golden brown. Remove from oven and immediately remove from cookie sheets. Let cool and serve warm or cold. Enjoy!

• 8 kiwis, peeled and chopped
• 4 cups Sprite
• Juice of 2 oranges
• Ice cubes

Pulse the kiwis in a blender until smooth, strain the juice. Place the kiwi juice, Sprite and orange juice in a pitcher and stir to combine. Fill each glass with ice and divide the mixture among the glasses

• 4 ounces water
• 4 ounces sugar
• 7 lemons
• 1 ounce powdered sugar
• 4 lemon leaves
• 1 pound veal fillet
• 4 basil leaves
• 1 pound sliced parma ham
• 8 ounces ground pork meat
• 8 ounces zucchini
• 8 ounces eggplant
• 8 ounces potatoes
• 8 ounces mixed bell peppers
• 8 ounces cherry tomatoes
• 2 ounces olive oil
• 2 cloves garlic
• Salt and pepper

Preheat oven to 200 degrees F.

Lemon preparations: Combine the water and sugar in a pot, and bring to a boil. Remove the skin from 6 lemons and add to pot. Cook lemon peels for 10 minutes. Slice the other lemon with a slicing machine to make the thin lemon chips. Boil these lemon chips for 10 seconds and cool in ice water. Place the slices on a sheet of foil, and sprinkle powder sugar on top. Bake slices in a 200 degree F oven for 1 hour. To prepare the lemon leaves, simply fry the lemon leaves for 1 minutes. With the 6 peeled lemons, remove the segments using a knife.

Veal preparations: Preheat oven to 400 degrees F.

Clean the veal fillet, and cut into 4 portions. First sear each fillet in a hot pan, and then layer each with Parma ham, basil leaves, lemon skins, and 1/4 of the pork meat. Roll the fillet over the filling and wrap tightly. Cook the veal fillets in oven for 10 minutes.

Cut all of the remaining vegetables, except the cherry tomatoes, into long stick shapes. Quickly fry the vegetable, and drain excess oil. Cook the cherry tomatoes with garlic and olive oil for 5 minutes.

To assemble: Place the veal fillets in the center of plate. Add the vegetables and cherry tomatoes on the side. Surround plate with lemon segments, and place dried lemon slices on to of veal with lemon leaves. Sprinkle with a little olive oil and serve hot.

• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 cup toasted hard bread crumbs, darker better than lighter
• 1/4 pound walnuts, roughly chopped
• 1 tablespoon red chile flakes
• 2 (1-pound) boxes linguine
• 2 bunches Italian parsley, roughly chopped to yield 1/2 cup
• 1/2 cup freshly grated caciocavallo

Bring 8 quarts of water to a boil and add 2 tablespoons salt.

In a 14 to 16-inch frying pan, heat oil over medium heat until smoking. Add the garlic and cook until light golden brown, about 2 to 3 minutes. Add the bread crumbs, walnuts and chile flakes and cook until lightly toasted, about 3 to 4 minutes. Remove from heat and set aside.

Drop the pasta into the boiling water and cook according to the package instructions, until 1 minute short of al dente. Just before draining the pasta, add 1/4 cup of the pasta cooking water to the pan with the walnut mixture. Drain the pasta in a colander and pour the pasta into the pan with the walnut mixture. Place the pan over medium heat and continue cooking the pasta with the walnut mixture until the bucatini are tightly dressed with the condiment, about 1 minute. Add the parsley and grated cheese, stir through, pour into a heated bowl, and serve immediately.

• 1 pound dark brown sugar
• 1 1/2 cups maple syrup
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter
• 10 Granny Smith or other tart apples, chilled

In a deep heavy saucepan combine the brown sugar, maple syrup, and cream and cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, until the sugar is dissolved. Bring the mixture to a boil and boil it, undisturbed, until a candy thermometer registers 250 degrees F. Remove the pan from the heat, add the butter, and swirl the pan gently until the butter is melted. Let the maple caramel cool for 5 minutes.

Push a wooden skewer or chopstick through the length of each apple and holding the apples by the skewers dip the apples 1 at a time in the maple caramel, coating them well and letting the excess drip off. Put the apples on buttered baking sheets until the maple caramel is cool and firm. Serve the apples immediately.

• 2 nectarines, pitted and chopped
• 1/4 medium red onion, finely chopped
• 1/4 cup balsamic vinegar
• 1 teaspoon white sugar
• 1/2 teaspoon dried cilantro
• 1/2 teaspoon kosher salt
• freshly ground black pepper to taste

1. In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes.

2. In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned.

• 12 to 13 oranges
• 1/2 cup honey
• Mint leaves for garnish

Squeeze juice from 10 oranges to get about 2 1/2 cups of juice and set aside. Cut remaining 2 oranges in half and scoop our pulp, preserving shape of peel. (You can use the pulp to increase the juice amount if necessary). Place hollowed orange halves in freezer until frozen, about 1 hour.

Melt honey in a small saucepan over low heat until liquefied, about 5 minutes. Remove from heat and stir in 1/4 cup of the orange juice, then stir in remaining orange juice. Place in refrigerator to chill several hours or overnight. Freeze sorbet base in a machine according to manufacturer's instructions. When ready, scoop sorbet into frozen orange cups and garnish with mint leaves.

• 1 1/2 cups flour
• 1/3 cup ground pecans
• 1/3 sugar
• 1 tablespoons baking powder
• 1/4 teaspoons salt
• 2 egg yolks
• 1 teaspoons vanilla
• 1 3/4 cups milk
• 1/2 cup plus 2 tablespoons melted butter
• 2 egg whites
• 1 cup pecan pieces
• 2 whole bananas, peeled and cut into 1/2-inch slices
• 2 1/2 cups maple syrup

In a mixing bowl combine flour, pecans, sugar, baking powder and salt. In another bowl beat the egg yolks and vanilla slightly. Beat the milk and 1/2 cup melted butter into the egg mixture. Fold the flour mixture into the egg mixture. Stir until combined yet still slightly lumpy. In a small bowl beat the egg whites until stiff peaks form. Gently fold beaten egg whites into batter, leaving little fluffs of egg whites. Pour 1 cup batter onto grids of a preheated, lightly greased waffle iron. Close lid quickly: do not open during baking. Bake according to the manufacturer's directions for the waffle iron. In a saute pan, melt the remaining 2 tablespoons butter. Add the pecan pieces and saute until golden, about 2 to 3 minutes. Add the banana slices and syrup and bring the liquid to a simmer.

• 2 eggs
• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 teaspoon ground cinnamon
• 1 cup persimmon pulp
• 1/2 cup chopped walnuts
• 1 teaspoon baking soda
• 1/2 cup raisins

1. Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan.
2. In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
3. In a large bowl, blend eggs, sugar, and oil. Mix baking soda into pulp, and add to sugar mixture. Fold in flour mixture. Pour batter into prepared pan.
4. Bake for 75 minutes, or until tester inserted in the center comes out clean.

• 1/2 cup firmly packed light brown sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon cinnamon
• 2 1/2 pounds prune plums or other plums, pitted and quartered
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter, cut into bits
• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup sliced almonds
• 1 large egg, beaten lightly

In a large bowl whisk together brown sugar, cornstarch, and cinnamon. Add plums, lemon juice, and butter. Toss mixture well and spoon into a shallow 3-quart baking dish. Preheat oven to 375 degrees.

In a food processor pulse together granulated sugar, flour, baking powder, salt, and 1/2 cup almonds until almonds are ground finely. Add the egg and pulse until blended. Spoon flour mixture over plum mixture, pulling some plum wedges up for presentation. Sprinkle remaining 1/4 cup almonds over cobbler.

Bake cobbler in the middle of oven 45 minutes, or until golden and bubbling, and cool on rack. Serve cobbler warm or at room temperature.

• 3/4 cup sugar
• 6 tablespoons butter or stick margarine
• 2 large eggs
• 1 large egg white
• 3/4 cup lowfat buttermilk
• 2 teaspoons grated lime rind
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 2-1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup pomegranate seeds (or seeds from 1 large pomegranate)
• Cooking spray

Preheat oven to 350 degrees F. Beat sugar and butter at mediumhigh speed of a mixer until wellblended (about 7 minutes). Add eggs and egg white one at a time, beating well after each addition.

Combine buttermilk, rind, vanilla and baking soda. Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and salt, stirring well with a whisk.

Add flour mixture to sugar mixture alternately with buttermilk mixture Fold in pomegranate seeds. Spoon batter into an 8-by-4-inch loaf pan coated with cooking spray. Bake at 350 degrees F for 1 hour or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.

• 6 slices wheat bread
• 2 tablespoons butter, softened
• 1/2 cup golden raisins
• 1/2 cup coarsely chopped walnuts
• 1 cup canned pumpkin
• 1 cup milk
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 (3.4 ounce) package instant vanilla pudding and pie filling (unprepared)
• 2 1/2 cups eggnog
• 1/8 teaspoon ground nutmeg

1. Spread one side of each slice of bread with butter. Cut bread into cubes. Spray an 8-inch square baking pan lightly with vegetable oil spray. Place bread cubes, golden raisins, and walnuts in the baking pan.

2. Preheat oven to 350 F.

3. In a medium bowl, mix together the pumpkin, milk, brown sugar, eggs, cinnamon, and cloves until blended. Pour mixture over bread mixture.

4. Bake, uncovered, for 45 to 50 minutes, until a toothpick inserted in the center comes out clean.

5. For the sauce, combine in a medium bowl and whisk together the pudding and eggnog until mixture is slightly thickened, about 2 minutes. Add rum and nutmeg and stir to combine. Ladle sauce over individual portions of bread pudding.

• 2 medium pumpkins (for recipe)
• 1 large pumpkin (for tureen)
• 2 cups chicken broth
• 1 cup water
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1 cup half and half
• Toasted pumpkin seeds, optional

Preheat the oven to 350 degrees. Cut the 2 medium pumpkins in half, scoop out the seeds, and place skin-side down on a baking sheet. Bake for 35 to 45 minutes, or until soft. Scoop out the pumpkin flesh into food processor and puree until smooth. Pour pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. Meanwhile, cut the top off the large pumpkin to create the soup tureen. The hole should be wide enough to fit a ladle. Hollow out the seeds, checking for holes and lining with plastic, if necessary. Remove the soup from heat and stir in the half and half. Pour the soup into the pumpkin tureen and serve garnished with toasted pumpkin seeds.

• 2 tablespoons extra-virgin olive oil
• 4 fleshy red bell peppers, seeded and cut into strips
• 1 medium-sized onion, thinly sliced and separated into rings
• 2 large cloves garlic, finely chopped
• 1 bunch fresh broccoli (about 1 pound), broken into florets and stems cut into 1/2-inch pieces
• Salt and freshly-ground black pepper to taste
• Grated cheese (optional)

In a large skillet, heat the olive oil over medium heat. Cook the red peppers, onion, and garlic until soft, adding small amounts of water to keep the skillet from drying out and stirring from time to time, about 30 minutes.

Meanwhile, bring a saucepan of water to a boil, salt lightly, and cook broccoli stems for a few minutes, then add florets. Cook broccoli until tender but still bright green, no more than about 10 minutes. Drain, break up slightly with a fork, and toss with the red bell pepper mixture. Season with salt and pepper, top with grated cheese, if desired, and serve immediately.

Serves 4

• 2 heirloom tomatoes, thickly sliced into 5 slices each
• 6 ounces ahi tuna
• 2 cloves garlic, crushed
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon crushed red pepper flakes
• 8 green olives, pitted and chopped
• 1 teaspoon salt

Arrange tomatoes on a serving platter. Heat a cast-iron grill over high heat until very hot. Quickly sear tuna on each side for 1 minute per side. Remove from heat. Mix the garlic, olive oil, vinegar, red pepper flakes, and olives in a bowl and set aside. Thinly slice tuna. Add to bowl with olive oil mixture and toss until well coated. Spoon over tomatoes, sprinkle lightly with salt, and serve.

• 2 pounds fresh cranberry beans (shell beans) in the pod
• 4 ounce slab (unsliced) bacon, rind removed, cut into 1/3-inch dice
• 1 clove garlic, finely chopped (1 teaspoon)
• 1 large onion (12 ounces), cut into 1/2-inch dice
• 2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
• 1 dried bay leaf
• 5 cups chicken stock (page 72), Chicken Broth (page 74), or water
• 1 pound ripe tomatoes, peeled and cut into 1/2-inch dice, with their juice, or 1 1/2 cups diced (1/2 inch) canned
• tomatoes with their juice
• 2 tablespoons dark molasses
• Kosher or sea salt and freshly ground black pepper

For garnish:
3 scallions, thinly sliced

Shuck the beans and discard any that are soft or blemished. You should have about 3 cups.

Heat a 3- to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.

Add the garlic and cook for 30 seconds. Add the onion, thyme, and bay leaf and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion is tender but not browned.

Add the beans and stock. Partially cover the pot and bring to a simmer. Cook the beans at a steady simmer over medium heat for 20 to 25 minutes, until they are tender. Reduce the heat to low.

Remove 2 cups of the chowder from the pot and puree in a food mill held over the pot so it falls directly back into the chowder, or puree in a food processor and return to the chowder. Add the tomatoes and their juices, along with the molasses, and let the chowder simmer slowly for another 15 minutes. Remove from the heat and season with salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has cooled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.

When ready to serve, reheat the chowder over low heat, stirring occasionally so it doesn't stick. Ladle the chowder into cups and sprinkle with the sliced scallions.

Dressing:

• 1/2 bunch cilantro leaves
• 3/4 cup extra virgin olive oil
• 1/2 cup water
• 1/4 cup cider vinegar
• 3 tablespoons balsamic vinegar
• 2 tablespoons seasoned rice wine vinegar
• 2 tablespoons wasabi powder
• 2 tablespoons orange juice
• 2 tablespoons soy sauce
• 1 tablespoon miso
• 1 teaspoon freshly ground black pepper

Salad:

• 3 medium English cucumbers, halved lengthwise, seeded and thinly sliced
• 8 plum tomatoes, halved, seeded and sliced
• 1 sweet onion, such as Walla Walla, sliced
• 4 ounces grated or crumbled feta cheese
• 1 bunch cilantro leaves, chopped
• 1 sprig basil, chopped

Place all dressing ingredients in a blender, blend until smooth. Let stand for 10 minutes, then blend again just before serving.

Combine salad ingredients in a large bowl, toss with dressing and serve.

• 1 large eggplant
• 2 tablespoons fresh lemon juice
• 2 jalapeno peppers
• 1 green bell pepper
• 1 red onion, quartered with stem intact
• 4 garlic cloves, minced
• Salt
• 2 tablespoons olive oil
• 1/4 cup ground walnuts
• 1/3 cup thick (drained) yogurt
• 3 tablespoons red wine vinegar

Place the eggplant directly over a grill or gas flame and roast, turning frequently, until skin is charred and eggplant is soft. Transfer eggplant to a cutting board to cool briefly. With wet hands, peel off all the black skin, then carefully open the eggplant and remove the seeds. Place eggplant in a bowl, cover with water and stir in the lemon juice. Let stand 30 minutes.

Meanwhile, roast the peppers over the grill or flame, turning so the skin is evenly charred. Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. Peel off the charred skin by hand. Cut away stems, seeds and veins, and finely chop.

Roast the onion over the grill or flame until charred. Let cool, peel away charred skin, cut away stem, and finely chop.

Remove the eggplant from the water and squeeze dry. Pound eggplant, peppers, onion, garlic and salt to a paste in a mortar. Add olive oil, walnuts, yogurt and vinegar. Adjust seasonings and let stand at room temperature for a few hours.

• 12 asparagus spears
• 1 1/2 teaspoons extra-virgin olive oil
• 4 thin slices smoked turkey (about 1/4 pound)
• 12 chives, optional

Break the woody end off each asparagus spear and peel the outermost layer off the lower 3/4 of the spear with a vegetable peeler. Place asparagus on a large plate, drizzle with the olive oil and toss gently so the oil is evenly distributed. Slice each slice of turkey lengthwise into three strips. Wrap one strip of turkey around each asparagus spear, leaving the tips of the asparagus unwrapped. If using, tie a blade of chive around each wrapped spear. Place the wrapped asparagus on baking tray and bake for 12 minutes, turning once.

• 1 acorn squash (about 1 lb.)
• 1 Golden Delicious apple, peeled, cored, and sliced
• 2 teaspooon melted margarine
• 2 teaspooon packed brown sugar
• 1/8 teaspooon ground cinnamon
• 1/8 teaspooon ground nutmeg
• dash of ground cloves

Heat oven to 350. Grease a small baking dish. Halve squash and remove seeds; bake 35 minutes. Keep oven on. Cut squash halves in two; turn out sides up. In small bowl, combine apples, margarine, brown sugar, cinnamon, nutmeg, and cloves and mix well. Top squash pieces with apple mixture. Cover and bake 30 minutes or until apples are tender. Serve. Microwave Version: To make Spicy Apple-Filled Squash in the microwave; halve and seed squash. Arrange, cut side up in thick paper towel on microwave floor. Microwave on high 6 to 7 minutes, rotating squash halfway through cooking time. Remove from microwave and place in microwave-safe dish; cut halves in two. In small bowl, combine apples, margarine, sugar, and spices as above. Top squash pieces with apple mixture, cover with vented plastic wrap and microwave on high 4 to 5 minutes or until squash and apple are tender.

• 2 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom
• 4 eggs, at room temperature, separated
• 1/2 teaspoon cream of tartar
• 1 cup unsalted butter, at room temperature
• 1 tablespoon Bourbon whiskey or 2 teaspoons vanilla extract
• 2 cups lightly packed brown sugar
• 1 cup unsweetened pumpkin fresh
• Powder sugar for dusting the cake

1. Preheat oven to 350°F. Position rack in lower third of oven. Spray a 10-inch tube pan or 12-cup Bundt cake pan with vegetable spray and set aside.

2. In a large mixing bowl, sift together the flour, baking powder, salt, ginger, nutmeg, cinnamon, and cardamom. Set aside.

3. Separate eggs. Place yolks in a small bowl and whites in a large mixing bowl.

4. In another large bowl, beat the butter until smooth. Add the brown sugar a half-cup at a time beating well after each addition. Beat in Bourbon whiskey or vanilla and continue beating for about 3 minutes.

5. Beat the yolks with a fork then add to sugar mixture, one-third at a time. Using a rubber spatula, scrape down sides of bowl as you mix.

6. Add pumpkin puree and beat until smooth. With a wooden spoon, stir in 1/3 of the flour mixture. Beat just until dry ingredients are incorporated. Continue adding remaining flour in two batches. Set aside.

7. Add cream of tartar to egg whites and beat until soft peaks form. Gently fold whites into pumpkin batter.

8. Spoon batter into prepared pan. Gently spread batter evenly around pan. Bake for 45 to 50 minutes. Allow the cake to cool in the pan for 10 minutes, then invert onto a cake plate. Allow to completely cool. Dust with powdered sugar.

To prepare this Stewed Dried Peaches Recipe, first wash thoroughly, cover with warm water, and soak overnight. If the fruit was ripe when dried, the skins will slip off easily. If there are a few pieces that were not ripe, and that are not loosened, use a knife for these. After removing the skins, add fresh water, and soak several hours, when the peaches will be soft, like fresh peaches. Do not boil, but simmer slowly until done. Sweeten to taste.

• 2 1/2 cup flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cup buttermilk
• 1/3 cup melted butter
• 2 eggs, slightly beaten
• 1 teaspoon vanilla
• 1 pint fresh strawberries, hulled and chopped
• Additional sugar for topping

1. Pre heat oven to 400°F. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.
2. On a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended.
3. In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries.
4. Using a large spoon, gently fold ingredients just until moist do not overmix.
5. Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired.
6. Bake 20 to 25 minutes.

• 12 slices thin, soft white bread, crusts removed
• 1 pint strawberries, washed and chopped
• 6 tablespoons strawberry jam
• Zest from 1 lemon
• 6 tablespoons butter, melted for brushing
• Sour cream and powdered sugar for garnish

In a bowl combine strawberries, jam, and zest. Flatten bread with the palm of your hand or a rolling pin. Mound 1 heaping tablespoon of the strawberry mixture on the center of the bread. Fold bread over strawberries to form a triangle. Brush both sides with melted butter. Place the turnovers on a sheet tray and bake in a 400 degree oven for about 5 minutes per side until golden. Dust with powdered sugar and serve with sour cream.

Variation: Spread center of bread with 1 teaspoon of peanut butter plus strawberry mixture.

• 12 figs, fresh or dried, washed and trimmed
• 6 thin slices prosciutto, halved crosswise into 12 short, thick pieces
• 1/4 pound ricotta salata, cut into small triangles 1-inch long
• Mixed salad greens, washed, dried, and picked over

Slice the figs lengthwise (stem-to-flower end), about halfway through, making a little pocket.
Place 1 split fig onto each piece of prosciutto. Fill the center of the figs with pieces of ricotta salata.
Wrap the figs with the prosciutto, making a decorative flower.
Place the wrapped figs on a platter covered with salad greens

• 1/3 cup ground Italian sausage
• 1 (8 ounce) package cream cheese, softened
• 3/4 tablespoon garlic salt
• 3 tablespoons grated Romano cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/3 cup Italian-style dry bread crumbs
• 1 tablespoon olive oil
• 6 Hungarian hot peppers, cored and seeded

1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2. Preheat oven to 350 degrees F (175 degrees C).

3. In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil.

4. Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.

• 2 tablespoons olive oil
• 1 small onion, grated
• 1/4 cup chopped fresh Italian parsley leaves
• 1 large egg
• 3 tablespoons ketchup
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup grated Pecorino Romano
• 1/4 cup dried plain bread crumbs
• 1 pound ground turkey, preferably dark meat
• 2 zucchini, ends removed, halved lengthwise and crosswise
• 1 short orange bell pepper, halved and seeded
• 1 short red bell pepper, halved and seeded
• 1 short yellow bell pepper, halved and seeded
• 1 1/2 cups marinara sauce

Preheat the oven to 400 degrees F.

Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.

Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.

Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.

• 6 - 8 Finely chopped sweet Onions
• 2 tablespoons butter or margarine
• 1 cup of cream
• 1 cup of chicken or beef stock

Preheat large saucepan on medium heat. Add butter or margarine, gradually stir in onions until they are saturated with butter. Cover and reduce heat to simmer for about an hour. Remove lid and you'll find that the onions have released their naturally sweet flavor. Add cream and chicken or beef stock ...simmer uncovered until the soup has obtained the thickness and texture you prefer. For richer soup, use less additional liquid. Season with herbs or salt and pepper as desired.

• 6 slices baguette (1/2-inch-thick)
• 2 tablespoons olive oil
• 1/2 to 3/4 cup roasted red bell pepper strips
• 1/3 to 1/2 cup grated smoked mozzarella or fontina

Preheat the oven to 375 degrees F.

Arrange the bread slices on a baking sheet. Brush the oil over the bread slices. Bake until pale golden and crisp, about 15 minutes. Arrange the bell pepper strips atop the bread. Sprinkle with the cheese. Broil until the cheese melts, about 2 minutes.

• 4 pounds white turnips, peeled and cut into 1/2 inch pieces
• 12 to 16 tablespoons butter
• 1 head of garlic, peeled
• Salt and freshly ground black pepper

Bring a lot of salted water to a boil and parboil the turnips for 7 minutes; add the garlic and boil 1 minute longer; drain.

Melt 8 to 12 tablespoons of butter and cook the garlic and turnips, covered, over low heat for 5 minutes.

Transfer turnips and garlic to a food processor and puree until smooth, adding 4 more tablespoons butter with the machine turned on. Season well with salt and pepper and, if made in advance, reheat in a double boiler.

• 4 tablespoons sliced almonds
• 1/2 pound broccoli florets (4 cups)
• 2 teaspoons olive oil
• Salt and freshly ground black pepper

Heat a nonstick skillet on medium heat and add almonds. (This can be done in the same skillet used for the chicken.) Saute 1 minute or until almonds are golden, not brown. Remove and set aside.

Steam the broccoli in a collapsible steamer, set up in a pot filled with 1 inch of water. Alternatively, place broccoli in a microwave-safe bowl and microwave on high for 4 minutes. Remove and add oil and salt and pepper, to taste. Toss well. Sprinkle almonds on top.

• 1 (1/2-pint) basket assorted cherry tomatoes
• 2 pounds heirloom tomatoes, different colors and sizes
• 1 shallot, diced fine
• 2 tablespoons red wine vinegar
• 1 garlic clove, smashed
• Salt
• 1/2 cup extra-virgin olive oil
• Pepper
• Green and purple basil leaves, chopped
• Lemon cucumbers and torpedo onions, optional

Stem the cherry tomatoes and cut them in half. Core the larger tomatoes and cut them into slices or wedges.

For the vinaigrette, macerate the shallot in the vinegar with the garlic and a little salt. Whisk in the oil. Taste and adjust the acidity and salt as necessary. Put the tomatoes in a shallow salad bowl or on a platter. Season with salt and pepper, strew on the chopped basil leaves, and carefully dress with the vinaigrette.

Thin slices of peeled lemon cucumber and torpedo onion are wonderful additions to the salad.

For a more elegant tomato salad, slice perfectly ripe heirloom tomatoes and arrange them on a platter. Season with salt and pepper, a splash of good Champagne, and a generous drizzle or extra-virgin olive oil.

• 4 roma or vine ripe tomatoes
• 1 medium cucumber
• 2 tbsp balsamic vinegar
• 1 tsp extra-virgin olive oil
• 1/4 tsp sugar
• 2 tsp chopped fresh basil
• Freshly ground black pepper to taste

Slice tomatoes and cucumber thinly and place in a medium bowl. Combine vinegar, oil and sugar. Drizzle over sliced tomatoes and cucumber. Toss, then sprinkle with chopped basil. Refrigerate or serve at room temperature.

• 2 pints cherry tomatoes
• 1 large shallot, minced
• 1 large garlic clove, minced
• 2 tablespoons minced
• fresh coriander
• 1 tablespoon white wine vinegar
• 2 serrano chiles, seeded and minced
• 2 teaspoons fresh lime juice
• ¼ teaspoon salt

In a food processor, coarsely chop the tomatoes, turning the machine on and off. Do not puree. In a medium bowl, combine the chopped tomatoes and their juices with the shallot, garlic, coriander, vinegar, chiles, lime juice and salt. Stir well. Cover with plastic wrap and set aside for at least 2 hours to blend the flavours.

• 1 cup Arborio rice (or other short-grain white rice)
• 6 ripe but firm large tomatoes
• 4 tablespoons olive oil, plus extra for drizzling
• Salt and freshly ground black pepper
• 1 garlic clove, minced
• 3 tablespoons chopped fresh basil leaves
• 2 tablespoons chopped fresh Italian parsley leaves
• 1/4 cup grated Parmesan

Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.

Preheat the oven to 350 degrees F.

Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.

Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.

Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well. Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.

• 3/4 cup wheat bulgur, available in rice section of your market
• 1 cup boiling water
• 2 ripe lemons, juiced
• 1 cup parsley leaves, 1 bunch, chopped
• 1/2 cup mint leaves, 1/2 bunch, chopped
• 4 scallions, thinly sliced
• 1 plum tomato, seeded and diced
• 2 tablespoons extra-virgin olive oil, 2 turns of the bowl in a slow stream
• Salt and freshly ground black pepper
• 4 large vine ripe tomatoes or beefsteak tomatoes

In a bowl, cover bulgar with boiling water and stir. Cover the bowl place it in the refrigerator or counter top. Let the bulgar stand 20 minutes to soften. Add lemon juice, parsley, mint, scallions, plum tomato to the bulgar and toss to combine. Dress the salad with 2 tablespoons extra-virgin olive oil, salt and pepper, to your taste.

To serve, cut tomatoes into quarters, but do not allow the knife to go all the way through the tomato. Section the tomatoes, but leave the skin in tact on the bottom. Open the tomato up to resemble an open flower. Season the tomatoes with salt and pepper and pile a generous amount of tabbouleh salad on top of the tomato, allowing the salad to spill down and over the wedges of tomato on to the plate.

• cup (4 ounces) walnuts, lightly toasted (see Note)
• 1 cup water
• 1/2 cup sherry vinegar
• 2 tablespoons minced shallots
• 2 teaspoons fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• 1/2 cup imported walnut oil

Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)

Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely

• 2 cups 1/4-inch-diced watermelon
• 2 cups orange juice
• 2 tablespoons extra-virgin olive oil
• 1 seedless cucumber, cut into 1/4-inch dice
• 1 small yellow bell pepper, seeded and cut into 1/4-inch dice
• 1 small onion, cut into 1/4-inch dice
• 2 medium garlic cloves, minced
• 1 small jalapeno pepper, seeded and minced (optional)
• 3 tablespoons fresh lime juice
• 2 tablespoons chopped fresh parsley, basil or cilantro
• Salt and freshly ground black pepper

Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

• 1/2 cup freshly squeezed lime juice
• 1/2 cup honey
• 1 ripe watermelon, cut in 1/2, and halved again
• Mint sprigs, for garnish

Place lime juice and honey in a saucepan and heat on the grates of a hot grill or side burners. Bring to a boil and let boil for 2 minutes. Remove from the heat and chill. Place watermelon slices on a large platter and drizzle with the lime syrup and garnish with mint.

• 1 pound okra pods, each less than 3 inches long
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 teaspoon minced fresh thyme
• 1 teaspoon minced fresh basil
• Salt and freshly ground black pepper

Wash the okra, trim the stems, but leave on the caps.

In a large skillet, heat the olive oil over medium heat until hot but not smoking. Add the okra and saute, stirring occasionally, for 3 minutes.

Add the garlic, red pepper flakes, thyme, basil, and salt and pepper, to taste. Cook for 1 minute more, stirring constantly. Remove from heat and serve immediately.