6 or 8 tender, small squash
Salt and pepper to taste
2 tablespoons butter
1 bouillon cube
1 tablespoon grated onion
1 egg, well beaten
1 cup sour cream
1/2 cup breadcrumbs
1/2 cup grated cheese
Dash of paprika

Cut and cook squash until tender. Mash and add salt, pepper, butter, bouillon cube, and onion. Add well beaten egg and sour cream. Pour into 1-quart casserole dish. Combine breadcrumbs, grated cheese and paprika. Sprinkle over top of squash. Bake at 350 degrees F. for 30 minutes.

1 (1 1/2-lb) eggplant
8 small round tomatoes (about 2 1/2 inches in diameter; 2 1/2 lb total)
1 3/4 teaspoons salt
4 small zucchini (1 1/2 lb), halved lengthwise
1 large onion, chopped (2 cups)
6 tablespoons extra-virgin olive oil plus additional for brushing vegetables
2/3 cup medium bulgur
1/2 teaspoon sugar
1/2 teaspoon ground allspice
3/4 teaspoon black pepper
1/3 cup dried currants
4 small (not baby) yellow or orange bell peppers with stems (2 lb total), halved lengthwise through stem, then ribs and seeds discarded
1/4 cup chopped fresh flat-leaf parsley

Heat skillet over moderate heat until hot, then cook eggplant, turning occasionally with tongs, until blackened on all sides and tender, 35 to 45 minutes. OR Eggplant can be broiled 4 to 6 inches from heat in a preheated broiler, turning occasionally, until it collapses, 15 to 20 minutes.  Transfer to a cutting board. When cool enough to handle, peel eggplant, then cut flesh into 1/2-inch pieces.

While eggplant cooks, core tomatoes and cut off top 1/2 inch from each. Cut tops into 1/4-inch dice and set aside. Scoop out insides of tomatoes with a melon-ball cutter or a spoon into a medium-mesh sieve set over a bowl, leaving shells intact. Force pulp and juice through sieve, discarding seeds. Add enough water to juice to total 2 cups and set aside. Sprinkle tomato shells with 1/4 teaspoon salt, then invert onto a rack set in a shallow baking pan and drain 20 minutes.

Scoop flesh from zucchini halves into a bowl using a melon-ball cutter or spoon, leaving 1/4-inch-thick shells. Coarsely chop flesh and set aside.

Cook chopped zucchini and onion in 1/4 cup oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened and beginning to brown, 5 to 7 minutes. Add bulgur, sugar, allspice, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until bulgur is coated, about 1 minute. Add juice mixture, diced tomatoes, and currants and bring to a boil. Remove from heat and cover skillet, then let stand until liquid is absorbed and bulgur is tender, about 10 minutes.

While bulgur stands, put oven racks in upper and lower thirds of oven and preheat oven to 400°F.

Arrange tomato and zucchini shells, cut sides up, in an oiled 15- by 10-inch shallow baking pan. Brush insides of shells with oil and sprinkle with 1/4 teaspoon pepper (total), then sprinkle zucchini only with 1/4 teaspoon salt. Put bell pepper halves in an oiled 13- by 9-inch baking pan, then brush insides with some oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Stir eggplant pieces, 2 tablespoons parsley, and salt and pepper to taste into bulgur mixture. Spoon stuffing into vegetable shells, then drizzle stuffing with remaining 2 tablespoons oil and cover pans loosely with foil.

Bake, switching position of pans halfway through baking, until vegetable shells are just tender but not falling apart, 20 to 30 minutes for tomatoes and zucchini and 30 to 40 minutes for bell peppers. Cool vegetables to room temperature, about 30 minutes. Sprinkle with remaining 2 tablespoons parsley just before serving.

2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 large garlic clove, minced
1 small chile, seeded and minced
One 15-ounce can black beans, drained and rinsed
One 14.5-ounce can diced tomatoes, drained
1 tablespoon chili powder
salt and freshly ground black pepper to taste
2 cups salsa
8 large flour tortillas
1/4 cup finely chopped red onion

1. Preheat oven to 400F. Put the sweet potatoes on a lightly oiled baking sheet in a single layer and roast for 20 minutes, turning once, until they’re tender. Remove from oven and set aside.

2. Turn oven down to 350F. Heat the oil in a large skillet over medium heat. Add garlic and chile and cook about 30 seconds, stirring constantly, until fragrant. Add beans, tomatoes, chili powder, and salt and pepper to taste. Add cooked sweet potatoes and simmer mixture 5 minutes. Set aside.

3. Spread a thin layer of salsa on the bottom of a lightly oiled 9 x 13-inch baking dish and set aside.

4. Place a tortilla on a flat work surface, spoon a portion of the sweet potato mixture down the center of it and roll it up. Place the filled enchilada in the baking dish with the seam side down. Repeat with remaining tortillas and sweet potato mixture. If there’s any filling left over, spoon it on top of the enchiladas, then top with remaining salsa and sprinkle with red onion.

5. Cover and bake until casserole is hot and bubbly, about 20 minutes. Serve immediately.

Serves 8.

1 large portobello mushroom cap
3 ounces balsamic vinegar
Salt and freshly ground black pepper
2 tablespoons olive oil, plus 1/2 cup, plus 1/2 cup
1 bunch fresh basil leaves, torn
1 bunch fresh thyme, leaves picked
1 medium eggplant, sliced
Kosher salt
1 small red bell pepper, diced, plus 1 large, top removed and seeded
1 sweet onion, diced
2 cloves garlic, finely chopped, plus 1
1 cup diced plum tomatoes
1 cup diced asparagus, plus 1/2 cup
1 cup white wine, plus 1/2 cup
2 cups cooked rice
1/4 cup Italian bread crumbs
1 (8-ounce) can white beans, rinsed and drained
1 lemon, juiced

Preheat oven to 450 degrees F.

To marinate the Portobello Mushroom:
In a deep bowl place mushroom cap, balsamic vinegar, salt and freshly ground black pepper, to taste, and 2 tablespoons of olive oil then mix well with hands. Finish mixture with torn pieces of basil and thyme (about 1/2 bunch of each) to release natural oils. Let stand for 30 minutes. After 30 minutes place mushroom on hot grill or broiler for 2 minutes on each side, slightly charring the outside while keeping the inside raw. Set aside

To prepare eggplant:
In a large deep bowl place slices of eggplant, apply kosher salt liberally to each slice, repeat in layers. Take a plate and put it on top of the eggplant and apply weight on the plate using anything that weighs a couple of pounds. Let stand for 1 to 2 hours, then rinse drain and pat dry until all water is removed. Finally dice into cubes for stuffing.

To prepare stuffing for pepper:
In hot saute pan add 1/2 cup olive oil until shimmering, then add diced pepper, onion, 2 cloves garlic, tomatoes, remaining basil and thyme, 1 cup of the asparagus, eggplant, salt and freshly ground black pepper, to taste. Saute until ingredients brown and you can smell the garlic (about 3 minutes) at this time add 1 cup white wine scraping bottom of saute pan – let simmer for 1 minute. In a separate bowl mix the cooked rice with the stuffing. If stuffing appears to dry add more olive oil.

When mixture is ready, take whole pepper and stuff finishing top with some bread crumbs and a drizzle of olive oil to keep moist, put in oven set at 450 degrees F for 35 minutes.

To prepare beans:
In a hot saute pan add 1/2 cup olive oil, 1 clove garlic, remaining 1/2 cup asparagus and beans, and saute for 2 minutes, Add lemon juice, remaining 1/2 cup white wine, and salt and freshly ground black pepper, to taste. Let simmer for 3 minutes until mixture is tight.

To assemble plate:
Place beans in center of plate, then place the portobello on top of the beans and then the stuffed pepper, finish with a sprinkle of fresh herbs or a drizzle of olive oil.

2 small eggplants (1 1/4 pounds each), cut into 1 1/2-inch-thick slices
1/4 cup olive oil
1/2 teaspoon salt
1 can (28 ounces) plum tomatoes, drained and chopped
1/4 teaspoon ground black pepper
1/3 cup chopped fresh parsley
4 ounces mozzarella cheese, shredded (1 cup)
1/2 cup freshly grated Parmesan cheese

Directions
1. Preheat oven to 450°F. Place eggplant on two large cookie sheets. Brush oil on both sides of eggplant and sprinkle with 1/4 teaspoon salt. Roast 15 minutes; turn slices and roast until eggplant has browned and is tender, 20 to 25 minutes.

2. Meanwhile, in nonstick 12-inch skillet, combine tomatoes, remaining 1/4 teaspoon salt, and pepper; cook over low heat, stirring occasionally, until tomatoes have thickened, about 20 minutes. Stir in parsley.

3. Turn oven control to 400°F. In shallow 2 1/2-quart casserole, layer half of eggplant and top with half of tomato sauce; sprinkle with half of mozzarella. Repeat layers; top with grated Parmesan.

4. Cover loosely with foil. Bake until bubbling, about 10 minutes. Remove casserole from oven and let stand at least 10 minutes before serving. Serve hot or at room temperature. Makes 6 main-dish servings.

# 4 large artichokes
1 lemon, cut in half
2 tablespoons fresh lemon juice
4 slices firm white bread, coarsely grated
2 tablespoons olive oil
2 large garlic cloves, finely chopped
4 anchovy fillets, chopped
½ cup pine nuts (pignoli), lightly toasted, or walnuts, toasted and chopped
? cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
¼ teaspoon salt
¾ cup chicken broth

Directions
1. Trim artichokes: Bend back outer green leaves from around base of artichoke and snap off. With kitchen shears, trim thorny tops from remaining outer leaves, rubbing all cut surfaces with lemon half to prevent browning. Lay artichoke on its side and cut off stem level with bottom of artichoke. Peel stem; place in bowl of cold water and juice of remaining lemon half. Cut 1 inch off top of artichoke; add artichoke to lemon water. Repeat with remaining artichokes.

2. In nonreactive 5-quart saucepot, heat 1 inch water and 1 tablespoon lemon juice to boiling over high heat. Stand artichokes in boiling water; add stems and heat to boiling. Reduce heat; cover and simmer until knife inserted in bottom of artichoke goes in easily, 30 to 40 minutes. Drain. When cool enough to handle, pull out prickly center leaves from each artichoke and, with teaspoon, scrape out fuzzy choke (without cutting into heart) and discard. Finely chop stems.

3. Meanwhile, preheat oven to 400°F. Spread grated bread in jelly-roll pan. Place in oven and toast until golden, about 5 minutes.

4. In 1-quart saucepan, heat oil over medium heat. Add garlic and cook 1 minute. Add anchovies and cook, stirring, until garlic is golden and anchovies have almost dissolved.

5. In medium bowl, combine toasted bread, pine nuts, Parmesan, parsley, chopped artichoke stems, garlic mixture, salt, ¼ cup broth, and remaining 1 tablespoon lemon juice.

6. Pour remaining ½ cup broth into 13″ by 9″ baking dish; stand artichokes in dish. Spoon bread mixture between artichoke leaves and into center cavities. Bake until stuffing is golden and artichokes are heated through, 15 to 20 minutes. Makes 4 main-dish servings.

4 small acorn squash
2 tablespoons olive oil
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 (8-ounce) container ricotta cheese
1 tablespoon grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/8 teaspoon ground nutmeg

Recipe Directions
Preheat oven to 325°F. Cut squash crosswise in half. Scoop out seeds and fibers; discard. Brush insides and outsides of squash halves with olive oil. Place in large shallow roasting pan. Bake, uncovered, 35 to 40 minutes or until tender when pierced with fork.

In medium bowl, combine spinach, ricotta cheese, Parmesan cheese, pepper, salt and nutmeg. Spoon equal amounts of spinach mixture into squash halves. Bake, uncovered, an additional 10 to 15 minutes or until heated through.

Serves 8

1/2 cup (1 stick) unsalted butter
5 cups frozen corn kernels
1 white onion, peeled, chopped
4 extra-large eggs
1 cup milk
1 cup half-and-half
1/2 cup yellow cornmeal
1 cup ricotta cheese
3 tablespoons fresh basil leaves, chopped
1 tablespoon sugar
1 tablespoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup grated sharp cheddar cheese, plus extra for the top
4 tablespoons bacon pieces
Parsley flakes and paprika for garnish

Preheat the oven to 375 degrees. Grease a 9-by-13-inch baking dish.

In a large skillet, melt the butter. Add the corn and onions and saute 4 minutes. Set the corn aside to cool.

In a mixing bowl whisk together the eggs, milk, half-and-half, cornmeal, ricotta cheese, basil, sugar, salt, pepper, bacon and cheese.

Add the sauteed corn mixture and stir to combine.

Pour the mixture into the prepared dish. Sprinkle the top with more cheese, parsley flakes and paprika.

Place the baking dish in a larger baking dish or use a larger foil pan and fill the larger one two-thirds the way up the side with hot water.

Place the dishes in the oven and bake for 40 to 45 minutes or until the pudding is set. Remove it from oven and serve warm.

Serves 16

2 pounds Brussels sprouts
4 ounces prosciutto, julienned
2 tablespoons unsalted butter
Roasted Garlic, recipe follows
3 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 cup half-and-half
1/4 cup sherry
1 cup finely grated Parmesan, plus 1/2 cup
1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 350 degrees F.

Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep “X.”

Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes. Add the flour and continue stirring for 2 minutes. Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3. Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper. Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan. Cover with aluminum foil and bake for 25 minutes. Serve immediately.

Roasted Garlic:
1 head garlic
1/2 teaspoon olive oil

Preheat oven to 350 degrees F.

Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil.

Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle.

Squeeze the garlic head upside down over a small bowl and the cloves will pop out.

Roasted garlic can keep for up to 1 week in the refrigerator.

1 (14-3/4 oz) can Del Monte white sweet cream style corn
2 eggs
1 1/2 cups flour
1/2 cup milk
1 teaspoon baking powder
1 teaspoon sugar

Recipe Directions
Mix corn, eggs, and milk. Slowly add flour, baking powder and sugar. Mix well. Drop on a hot grill, greased with butter. Fry as you would pancakes.