Ingredients:

• 2 medium firm plum tomotoes (8 to 9 ounces total)
• 1 medium zucchini* (8 ounces)
• 1 medium Japanese eggplant* (about 6 ounces)
• 2/3 cup olive oil
• 1/3 cup snipped fresh basil
• 3 tbsp. minced shallots
• 4 cloves garlic, minced
• 1/4 tsp. coarse (kosher) salt
• 1-1/4 cups fine dry bread crumbs

Directions:

1. For vegetables: Hakve tomatoes lengthwise; scoop out seeds. Cut zucchini into 3-inch lengths; hollow out halfway down one end with a melon baller. Cut Japanese eggplant into thirds; halve and slightly scoop out; set aside.
2. For stuffing: In a bowl , combine oil, basil, shallots, garlic and salt. Stir in bread crumbs; mix well.
3. Fill each vegetable with a few spoonful's of filling. Arrange the vegetables in a 15x10x1-inch baking pan. Bake in a 400 degree F. oven for 10 to 15 minutes or until the vegetables are tender but hold their shape and the bread crumbs begin to brown. If necessary, remove tomatoes after 10 minutes of baking, as they may get done sooner than the other vegetables. Makes 6 servings.
4. *Note: If you like, use 8 ounces baby zucchini in place of the 1 medium zucchini or 1 baby eggplant in place of the Japanese eggplant. Cut baby zucchini lengthwise and use a paring knife to cut out a thin wedge of pulp lengthwise from each half. Cut each baby eggplant lengthwise and slightly scoop out.

Ingredients:

• 1/4 cup olive or salad oil
• 3 tbsp. tarragon vinegar or white wine vinegar
• 3 tbsp. mayonnaise or salad dressing
• 2 tsp. coarse grain mustard
• 1/4 tsp salt
• 1/4 cup butter, melted
• 1 tsp. lemon pepper seasoning
• 2 cloves garlic, minced
• 8 1/2 inch thick slices Italian French or sourdough bread
• 5 cups torn mixed salad greens
• 2 medium tomatoes, cut into thin wedges
• 1/2 cup chopped cucumber
• 1/2 cup cubed smoked cheddar cheese or Swiss cheese (2 ounces)
• 8 slices bacon or turkey bacon, crisp-cooked, drained and crumbled, if you like
• 2 tbsp. thinly sliced green onion

Directions:

1. For dressing, in a screw top jar combine oil, vinegar, mayonnaise, mustard, and salt. Cover; shake well. Set aside.
2. Preheat the broiler. In a small bowl, stir together butter, lemon pepper, and garlic. Lightly brush 1 side of each bread slice with some butter mixture. Place the bread slices, buttered side up, on a baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until the bread is toasted. Cut the slices lengthwise into 1 inch wide strips.
3. To serve, stack bread strips on each of 4 salad plates log cabin style, leaving a space in the center. Arrange the lettuce, tomatoes, cucumber, and cheese in the center of the bread strips. Top with bacon and green onion. Shake dressing well; drizzle over salads. Makes 4 side dish servings.

Ingredients:

• 1 can of Tuna Fish
• Half of a Lemon King Pepper
• Half of a medium sized red or white onion
• 1 Stalk of Celery
• 3 slices of bread and butter pickles
• A splash of lime juice
• 2-3 tablespoons of olive oil Mayo

Directions:

Mix in a bowl and enjoy over toast

Ingredients:

• 4 large ears fresh corn or one 10-oz. package frozen whole kernel corn (2 cups)
• 1 tbsp. cooking oil
• 1 large onion, coarsely chopped (1 cup)
• 1 large green or red sweet pepper, coarsely chopped (1 cup)
• 1 fresh jalapeno pepper, seeded and finely chopped
• 1 cup chopped, peeled tomatoes or 1, 1/4-1/2-ounce can diced tomatoes, drained
• 1/4 cup lime juice
• 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 1/2 tsp. freshly ground black pepper

Directions:

1. Remove husks from fresh ears or corn; discard. Scrub with a stiff brush to remove silks; rinse. Cook, covered, in enough lightly salted boiling water to cover 5 to 7 minutes or till tender; drain. Let cool. Cut kernels from cobs. Or, cook frozen corn according to package directions. Drain corn.
2. In a large saucepan, heat oil over medium-high heat. Add the onion, sweet pepper and jalapeno pepper. Cook until onion is tender but not brown. Stir in corn, tomatoes, lime juice, salt, cumin and black pepper. Cook and stir over medium heat until heated through. Let cool. Transfer to a storage container. Cover and chill up to 1 week. Serve with pork, beef or poultry. Makes 4 cups.

Ingredients:

• 3 Large White Onions
• 3 cloves garlic
• 12 Roma Tomatoes
• 1 lbs Lean ground beef
• 1 lbs Ground Pork
• Fresh Parsley to Taste
• 1 cup red wine
• Salt to Taste
• Pepper to Taste
• Olive Oil
• 3 cups of water

Directions:

Chop the Onions, cook on low heat until transparent. Add garlic, ground beef and pork. Cook on high heat until meat is browned. Deglaze the pot with the wine. Dice the tomatoes and add to the pot. Add water to the pot and bring to a boil and simmer. Add the fresh parsley and the sauce simmer for 3 hours. Varrations that I have done, add more vegetables of your selection. Another good way is switch up the meat, one of my favourites ground turkey and diced chicken.

Ingredients:

• Non-stick spray coating
• 2 pounds tiny new potatoes
• 3 medium carrots, peeled and cut into bite-size pieces
• 2 tbsp. snipped fresh chives
• 1 tbsp. snipped fresh oregano
• 1 tbsp snipped fresh Italian parsley or regular parsley
• 2 tsp. snipped rosemary
• 1 tsp. snipped fresh sage
• 3 cloves minced garlic (optional)
• 2 tbsp. butter, melted
• 2 tbsp. olive oil
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 4 fresh basil leaves, cut into thin slivers
• fresh basil sprig (optional)

Directions:

1. Spray in 13x9x2 inch baking pan* with non-stick coating and set aside. Scrub the unpeeled potatoes with a stiff brush. Cut into quarters. Place in prepared pan. Add the cut up carrots.
2. In a small bowl, combine chives, oregano, parsley, rosemary, sage, garlic (if you like), butter, and oil. Drizzle mixture over the potatoes and carrots; toss. Sprinkle with salt and black pepper.
3. Cover with foil. Bake in a 400 degree F. oven 30 minutes. Stir potatoes. Bake uncovered, 15 to 20 minutes more or until potatoes are tendet. Garnish with basil, if you like. Makes 6 to 8 servings.

*Note: You also can prepare this dish on the grill. To grill, tear off two 22x18 inch pieces of heavy foil. Make a double thickness of foil that measures 22x18 inches. Place potatoes in center of foil;drizzle herb mixture over potatoes and sprinkle with salt and black pepper. Bring up two opposite edges of the foil and seal with a double fold. Fold the remaining edges to completely enclose the potatoes, leaving space for steam to build. Place the foil packet on the rack of an uncovered grill directly over medium** to medium-hot heat for 35 to 45 minutes or till the potatoes are tender, turning packet after 20 minutes.

**Note: For medium heat, you should be able to hold your hand over heat at the height of the food for 4 seconds. For medium-hot, it's 3 seconds.

Ingredients:

• 4 medium ears of fresh corn, husked or 2 cups frozen whole kernel corn
• 2 tsp. olive oil or cooking oil
• 2 cloves garlic, minced
• 2 cups grape or cherry tomatoes, quartered, 3 medium tomatoes, peeled and coarsely chopped or one 14.5 - ounce can diced tomatoes, drained
• 1/2 cup chopped green and/or red sweet pepper
• 1/2 cup finely chopped celery, red onion and/or green onions
• 1/4 cup snipped fresh cilantro
• 1/4 cup lime juice
• 1 to 2 tsp. chopped canned chipotle chili peppers in adobo sauce*
• 3/4 tsp. salt
• Blue tortilla chips or scoop-shaped tortilla chips

Directions:

1. If using the fresh ears of corn, scrub with a stiff vegetable brush to remove silks. Rinse under cold running water. Place one ear of corn at a time in a shallow pan. Holding the ear at an angle, use a sharp knife to cut down across the tips of the kernels. Using the dull side of the knife, scrape the ear to release the milky juices into the pan. You should have about 2 cups of the corn with its juices.
2. In a large non-stick skillet, heat oil over medium-high heat. Add fresh or frozen corn and garlic. Cook and stir for 3 to 4 minutes or until lightly browned. Remove from heat and cool slightly.
3. Stir tomatoes, sweet pepper, celery, cilantro, lime juice, chipotle chili peppers in adobo sauce and salt into corn mixture. Transfer to a large bowl. Cover and chill at least 1 hour or up to 24 hours before serving. Let salsa stand at room temperature 20 minutes before serving. Serve with tortilla chips. Makes 4 cups, 16 servings.
4. *Test Kitchen Tip: Because chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chili peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Ingredients:

• 1 pound frozen whole wheat or white bread dough, thawed
• 2 medium zucchini and/or yellow summer squash, sliced
• 1 medium red, green or yellow sweet pepper, chopped
• 1 tbsp olive oil or cooking oil
• 1-1/2 cups sliced fresh mushrooms
• 2 green onions, sliced (1/4 cup)
• 2 plum tomatoes, sliced
• 1 8-ounce can pizza sauce
• 1/2 cup coarsely chopped pitted green and/or black olives
• 1 cup shredded mozzarella, provolone or Monterey Jack cheese (4 ounces)
• 1/4 cup grated Parmesan or Romano cheese

Directions:

1. Preheat oven to 425 degree F. For dough: Place thawed bread dough on lightly floured surface and let rest 10 minutes. Roll into 12-inch round on a lightly floured surface, building up edges slightly. (Be careful not to strtch too far; however if a hole appears, you can pinch it back together with your fingers.) Transfer pizza circle to a greased baking sheet. Using the tines of a fork, prick dough over entire surface. Bake about 8 minutes or until set but not browned.
2. Meanwhile, for veggies in a large skillet, cook and stir zucchini or squash and sweet pepper in hot oil for 3 minutes or until crisp-tender. Add mushrooms and onions. Cook and stir 2 minutes more or until just tender. Remove from heat. Stir in tomatoes.
3. Spread pizza sauce on hot crust to within 1 inch of edge. Using a slotted spoon, spoon zucchini mixture over sauce. Top with olives. Sprinkle with mozzarella and Parmesan. Bake about 15 minutes more or until crust is golden brown and cheese is melted. Makes one 12-inch pizza, 6 servings.

Ingredients:

• 2 tbsp. olive oil
• 1 large red onion, halves lengthwise and thinly sliced (about 2 cups)
• 1 tbsp. snipped fresh thyme or 1 tsp. dried thyme, crushed
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tbsp. cornmeal
• 1 10 to 13.8 oz. package refridgerated pizza dough
• 8 oz. Gouda or Edam cheese, shredded (2 cups)

Directions:

1. In a large skillet, heat 1 tablespoon oil over medium heat. Add onion. Cook until onion is tender but not brown, stirring often (5 to 7 minutes). Remove from heat. Stir in thyme, salt and black pepper; set aside.
2. Grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into a 12x8 inch rectangle on the baking sheet. Brush pizza dough with remaining 1 tablespoon oil. Sprinkle pizza dough with cheese to within 1/2 inch of edges. Spoon onion mixture over the cheese.
3. Bake, uncovered, in a 400 degree F. oven for 12 to 15 minutes or until crust is golden. Cut into 12 pieces. Makes 12 appetizers.

Ingredients:

• 12 roma tomatoes, cored and halved
• 1 pound baby squash (such as pattypan, sunburst and/or zucchini) (halve any large squash)
• 1 red sweet pepper, cut into bite-size strips
• 4 green onions, sliced into 1-inch pieces
• 3 tbsp. olive oil
• 1 tbsp. snipped fresh rosemary
• 1/2 tsp. coarse (kosher) salt
• 1/2 tsp. ground black pepper
• 1 pound skinless, boneless chicken breast halves
• 8 ounces dried penne ir bow tie pasta (2 1/2 cups)
• 1/4 cup snipped fresh italian (flat-leaf) parsley
• 2 to 3 tbsp. snipped fresh basil
• 1/4 cup grated parmesan cheese

Directions:

1. Place tomatoes in a 13x9x2-inch pan or shallow roasting pan. Place squash, red pepper and green onions in another shallow baking pan. Drizzle tomatoes and squash mixture with 2 tablespoons olive oil and season with rosemary, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Roast, uncovered, and in a 450 degree F. oven about 20 minutes for squash mixture or until just tender, stirring occasionally, and about 30 minutes for tomatoes until very soft and skins are beginning to brown.
2. Brush the chicken with remaining 1 tablespoon olive oil, season lightly with salt and pepper, and grill on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degree F.), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on a grill rack over heat. Cover and grill as above.) Let stand 5 minutes. Slice ckicken into strips.
3. In a large saucepan or kettle cook pasta according to package directions in lightly salted boiling water. Drain pasta and transfer to a very large bowl.
4. To serve, stir tomatoes, vegetables, chicken, parsley, and basil into pasta. Season to taste with additional salt and black pepper. Transfer to a serving platter and sprinkle or serve with parmesan cheese. Makes 4 servings.

Ingredients:

• 1 pound fresh green beans and/or yellow wax beans, trimmed
• 2 large shallots, coarsely chopped or 1/4 cup chopped onion
• 2 tbsp. water
• 1 tbsp. canola oil or vegetable oil
• 1 tsp. reduced-sodium soy sauce or light teriyaki sauce
• 2 tbsp. shredded or coarsely snipped fresh basil
• 1 tbsp. shredded or coarsely snipped fresh mint
• 1 tbsp. sesame seeds, toasted
• 2 tbsp. pine nuts or slivered almonds, toasted; or 2 tbsp. coarsely chopped pistachio or cashew nuts (optinal)

Directions:

1. In a large bowl, toss together beans, shallots, water, oil, and soy sauce; set aside.
2. Fold a 36x18 inch piece of heavy foil in half to make an 18 inch square. Place bean mixture in centre of foil. Bring together 2 opposite edges of foil; seal with a double fold. Fold remaining edges together to enclose the beans, leaving space for steam to build.
3. For a charcoal grill: Place bean packet on the rack of an uncovered grill directly over medium coals. Grill for 20 minutes, turning once. Remove packet from the grill and cool slightly. Carefully open packet (some steam will escape). Return open foil packet to the grill rack. Continur grilling 5 minutes more or until beans are just browned and crisp-tender, stirring occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place packet on grill rack. Cover and grill beans as above.)
4. To serve, transfer beans to a large serving bowl. Add basil, mint and sesame seeds. Toss gently to combine. Season to taste with sea salt. Makes 6 side-dish servings.

Oven "Grilled" Green Beans: Prepare as above, except place bean mixture in a shallow baking pan. Bake in a 450 degree F. oven for 20 minutes, stirring once, or until beans are just browned and crisp-tender.

Ingredients:

• 1 - 17.3-ounce package  frozen puff pastry (2 sheets)
• 1 - egg yolk
• 1 - teaspoon  water
• 1 - cup  finely shredded or grated Asiago or Parmigiano-Reggiano cheese
• 2 - 4 to 4.5-ounce tubes  goat cheese, softened
• 2 - cloves  garlic, minced
• 1 - tablespoon  snipped fresh lemon thyme or thyme or 1 teaspoon dried thyme, crushed
• 2 - pounds  assorted heirloom tomatoes or tomatoes, cut into 1/4-inch-thick slices
• 2 - tablespoons  olive oil
• 1/4  cup  snipped fresh basil or flat-leaf parsley
• Coarse salt (optional)

Directions:

1. Thaw the pastry sheets at room temperature for 1 hour.
2. For tart shells, in a small bowl, mix egg yolk with water. Set aside. Unfold the pastry sheets on a lightly floured surface. Roll gently to flatten creases (you should have a 10-inch square). Cut 1/2-inch strips from all 4 sides of each pastry sheet. Brush the edges of the pastry sheets with the egg mixture. Place the cut strips on top and along edges of the pastry sheets, gently pressing in place to form a raised edge; trim ends. Place pastries on 2 parchment paper-lined baking sheets. Brush pastries with egg mixture. Prick pastry with a fork. Sprinkle with Asiago cheese. Bake, 1 sheet at a time, in a 425 degree F oven for 15 to 20 minutes or until puffed and golden brown. Cool on baking sheets on wire racks.
3. In a small bowl stir together goat cheese, garlic, and the thyme. Spread over bottom of tart shells.
4. Arrange tomato slices on top of the goat cheese mixture, overlapping slightly. Drizzle with 2 tablespoons olive oil. Sprinkle with basil and coarse salt, if you like. Slide onto cutting board or serving platter, cut each tart into serving-size pieces. Makes 8 servings.

Make-Ahead Directions: Tart shells may also be baked up to 4 hours ahead; cover and store at room temperature.

Ingredients:

• 1/2 of a 15 oz. package (1 crust) rolled refrigerated unbaked piecrust
• 12 oz. assorted garden heirloom tomatoes (Cherokee Purple and/or Brandywine) or regular tomatoes, cut into 1/4 inch thick slices
• 1 tbsp. butter
• 1/2 cup chopped onion (1 medium)
• 3 eggs
• 3/4 cup half and half, light cream or milk
• 3 tbsp. all purpose flour
• 1 tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
• 1/2 tsp. salt
• 1/4 tsp. dry mustard
• 1/8 tsp. ground black pepper
• 1 cup shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (4 oz.)
• Paprika

Directions:

1. Let piecrust stand at room temperature according to package directions. Unroll piecrust into a 9 inch pie plate. Crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 425 degree F. oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from ovenh. Reduce oven temperature to 375 degree F.
2. Meanwhile, place tomato slices on paper towels to absorb excess moisture. In a small skiller, melt butter over medium heat. Add onion. Cook until onion is tender but not brown, stirring occasionally.
3. In a medium bowl, whisk together eggs, half and half, flour, basil, salt, dry mustard and black pepper.
4. To assemble, sprinkle cheese onto bottom of the hot, baked pastry shell. Spoon onion mixture over cheese. Arrange a single layer of tomato slices over cheese, overlapping slightly. Slowly pou egg mixture over tomatoes. Sprinkle paprika over egg mixture.
5. Bake, uncovered, for 35 to 40 minutes or until egg mixture is set in center. If necessary, cover edge of pie with foil for the last 5 to 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Makes 6 servings.

Ingredients:

• 1-1/2 cups frozen whole kernel corn or Smoked Corn
• 1 cup all purpose flour
• 1/2 cup yellow cornmeal
• 1-1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 3/4 cup milk
• 1/2 buttermilk
• 2 tbsp. butter, softened
• 1/4 cup sugar
• 1 egg, slightly beaten
• Tomato and Sour Cream Sauce (see recipe)
• Quartered cherry tomatoes (optional)
• Chives (optional)

Directions:

1. Thaw frozen corn, if using, and pat dry with paper towels. Line a 15x10x1 inch baking pan with foil; lightly grease the foil. Spread corn in prepared pan. Bake in a 450 degree F. oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
2. In a medium bowl, combine flour, cornmeal, baking powder, salt and baking soda. In a 2 cup glass measure, combine milk and buttermilk.
3. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and egg; beat until well combined. Alternately add flour mixture and milk mixture, beating on low speed after each addition just until combined. Stir in corn.
4. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, spread about 2 tablespoons batter into a circle about 2 inches in diameter.
5. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 2 to 3 minutes per side). Serve immediately or keep warm in a loosely covered ovenproof dish in a 300 degree F. oven. Serve with Tomato and Sour Cream Sauce. If you like, garnish with cherry tomatoes and chives. Makes 8 to 10 side dish servings (32 pancakes).

Tomato and Sour Cream Sauce: In a medium bowl, combine 1 cup dairy sour cream, 1/2 cup coarsely chopped cherry tomatoes, 1/4 cup snipped fresh chives, 2 tbsp. finely chopped shallots, 1/2 tsp. salt and 1/4 tsp. freshly ground black pepper. Makes about 2 cups.

Smoked Corn: Remove husks and silks from 3 fresh ears of corn. At least 1 hour before smoke cooking, soak 6 wood chunks in enough water to cover; drain before using. In a smoker, arrange preheated coals, drained wood chunks and water pan according to the manufacturer's directions. Pour water into pan. Place corn on the grill rack over water pan. Cover; smoke about 60 minutes or until tender. Cut kernels from ears of corn.