2 bunches of baby beets
2 oz pumpkin seed
1 oz feta cheese
1 tsp Dijon mustard
1 oz balsamic vinegar
3 oz olive oil

Preheat oven to 450 degrees
1. Clean and chop off green stems from beets
2. Place beets in a baking pan and wrap in tin foil
3. Cook in over for 15 – 20 minutes, test readiness with a small knife
4. Cool beets until warm, then peel and cut in half
5. Toast pumpkin seeds in pan till brown
6. Mix Dijon and vinegar in a bowl
7. Stir in olive oil until the dressing is emulsified
8. Mix the beets with dressing and pumpkin seeds
9. Top with feta and serve

2 pre-made pizza dough
2 leeks white part only, cleaned and cut into 4 inch pieces (6.5cm)
2 red peppers cleaned and cut into 1 inch slices (1.6cm)
2 cups button mushrooms cleaned (500ml)
6 cloves of garlic with skins in tack
2 cups spinach cleaned (500ml)
¾ cup goat cheese (185ml)
2 cups grated provolone cheese (500ml)
½ cup chopped sun dried tomatoes (125ml)
½ cup fresh basil chopped
2 tablespoons olive oil (30ml)
2 bamboo skewers soaked in water for 1 hour

Olive Crust:
½ cup black kalamata olives pitted and halved (125ml)
1 teaspoon capers
6 cloves of roasted garlic
¼ cup olive oil (60 ml)
The juice of 1 lemon

Egg Wash:
1 egg
2 tablespoons water (30 ml)

Flour for dusting
Cornmeal for dusting
Pizza paddle

To prepare vegetables, cut leeks to size and leave the top root attached. Soak leeks standing up in a large container of cold water root side up. (Note leeks have a large amount of dirt between leaves; by soaking up side down the dirt will fall to the bottom of the container. You may have to repeat several times to remove all grit and dirt.)

Clean mushrooms by lightly brushing with a dry cloth or mushroom brush.

Cut and remove seeds and veins from peppers.

Place all vegetables in a large bowl.

Toss vegetable with olive oil and season with salt and pepper.

Place garlic cloves with skins in tack on soaked bamboo skewers.

Preheat barbeque to 375°F/190°C or medium high heat.

Oil preheated barbeque grate.

Place leeks and garlic skewers on grill first and cook for 4 minutes.  Flip leeks and add the mushrooms and peppers. Cook the mushrooms and peppers for 2 minutes per side (The vegetables should still be tender- crisp as you will be cooking them again later in the calzone). Remove all the vegetables. Place in tray and let cool.

Peel the skins from garlic and set aside.

Once vegetables are cool chop all into bite sized pieces and set aside.

In a food processor combine olives, roasted garlic, lemon juice and capers, blend lightly with the pulse button of the blender.  The mixture will be slightly chunky.

Roll pizza dough into 2 x 12 inch rounds (2 x 19.6cm) on a large cutting board lightly dusted with flour and cornmeal.

Smear olive mixture on half of the pizza dough.  Leave a 1 inch (2.5cm) border around the outside. Repeat with the other rolled pizza dough.  Place cheeses on top of ½ the olive crust then top with spinach, chopped vegetables and sun dried tomatoes.  Sprinkle with freshly chopped basil.

Make egg wash by whisking together egg with water in a small bowl. Using a pastry brush, brush egg wash over the empty half of the pizza dough’s border. Carefully fold the crust over top the vegetable cheese mixture to form a half moon shape. Using your fingers or a fork press both edges together. You should have ½ moon shaped calzone. Repeat with the second olive crust.

Place calzone on a cornmeal dusted pizza paddle.

Preheat one side of the barbeque to 350°F/176°C or medium heat and the other side to 250°F/137°C or low heat .

Oil the grill.

Place calzone on medium heat side for 3 minutes or until crust is hard and can calzone can be easily be moved.

Move calzone over to low heat side and close lid on barbeque.

Cook with lid down for 20 minutes or until crust is golden brown and crisp.  The calzone will puff up to form what looks like a pillow.

Remove calzone from grill with the pizza paddle.

Cut in wedges and serve.

Yield:  8 large wedges

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.

1/2 cup olive oil
1 pound eggplant, cut crosswise into eight 1/3-inch thick slices
1 pound zucchini, cut crosswise into 1/3-inch-thick slices
2 large plum tomatoes (about 1 pound), cut lengthwise into 1/3-inch thick slices
1 large red onion, cut into four 1/3-inch thick slices
1/2 pound medium red potatoes, cut into 1/3-inch thick slices
1/2 cup ricotta
1 teaspoon chopped fresh thyme leaves
1/3 pound mozzarella, cut into four 1/4-inch thick slices
4 fresh rosemary sprigs

Preheat oven to 450 degrees and brush 2 baking sheets with some of the olive oil.

Arrange as many vegetables as possible in one layer on sheets. Brush vegetables with some remaining oil and season with salt and pepper. Roast vegetables in middle and lower thirds of oven, switching positions of sheets in oven halfway through roasting, until just tender and lightly browned, 10 to 15 minutes. Transfer vegetables as roasted to a tray, arranging them in one layer. Roast remaining vegetables in same manner. Vegetables may be roasted 1 day ahead, cooled completely, and chilled, layered between sheets of plastic wrap on trays and covered. Bring vegetables to room temperature before proceeding.

In a small bowl, stir together ricotta, thyme, and salt and pepper to taste.

Put 1 eggplant slice on a lightly oiled baking sheet. Spread 1 tablespoon ricotta mixture over eggplant. Cover ricotta mixture with 2 potato slices and layer with 2 zucchini slices, 1 onion slice, 1 mozzarella slice, 2 tomato slices, and 2 zucchini slices. Spread 1 tablespoon ricotta mixture over zucchini and top with 1 eggplant slice. Make 3 more napoleons, using remaining vegetables, ricotta mixture, and mozzarella in same manner.

Insert a metal or wooden skewer through center of each napoleon to make a hole from top to bottom. Trim rosemary sprigs to 1 inch taller than napoleons and remove bottom leaves from each sprig, leaving about 1 inch of leaves around top. Insert 1 sprig into each napoleon and bake in middle of oven 5 minutes, or until mozzarella is melted and vegetables are heated through.

1 bunch of baby carrots, washed and trimmed
3½oz fine green beans
2 oranges, juice only
1 tbsp butter
1 tbsp olive oil
salt and freshly ground black pepper, to taste

1. Preheat the oven to 400F.
2. Place two pans on to the stove, three-quarters fill with water, and bring to the boil.
3. In one pan, place the trimmed carrots, and par-boil for 4-5 minutes.
4. In the other pan, place the fine green beans, and blanch for 1-2 minutes.
5. Drain and refresh the beans, and keep to one side.
6. Drain and refresh the carrots, and when done, place in an ovenproof frying pan and put back on the hob, over a moderate heat.
7. Add the orange juice and the butter.
8. Next add the beans, toss to coat, and place in the preheated oven for 5-7 minutes.
9. Remove when cooked, drizzle with olive oil, and season to taste.
10. Serve immediately.

1 acorn squash, halved and seeded
salt to taste
2 teaspoons butter
3 tablespoons apricot preserves

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place squash halves cut side down in a baking dish. Fill the dish with water to the depth of 1/4 inch. Bake 40 minutes in the preheated oven.
3. Remove squash from oven, and set the oven to broil. Turn squash cut side up in the dish, and season lightly with salt. Place 1 teaspoon butter and 1 1/2 tablespoons apricot preserves in each squash half. Return to oven, and broil 5 minutes, or until butter is melted and squash is lightly browned.

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 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

Crust
6 oz. ground walnuts
8 oz. plain white flour 5 oz. butter
2 tbsp. tahini
1 egg yolk
pinch salt
3-4 tbsp. cold water

Filling
1 1/4 lb. Peppers, mainly red
2 medium aubergines (eggplants)
6 cloves garlic, thin sliced
8 oz. cream cheese
2 tbsp. tomato puree (paste)
2 tbsp. pesto (optional)
3 tbsp. fresh chopped basil
6 oz. goat cheese or mozzarella
olive oil for roasting

1. Slice the butter into a mixing bowl containing flour and salt. Rub the butter lightly into the flour with your fingertips, to obtain a buttery, breadcrumb-like consistency.

2. Grind or crush the walnuts fairly finely, then stir these into the butter/flour mixture. Next add the tahini, egg and water and mix until everything binds together. Divide the dough into the number of tarts you are making. Roll each portion into a ball and pat down a little. Chill in the fridge for about half an hour while you get on with preparing the vegetables.

3. Roll the pastry out on a floured surface until it is about 3/16″ thick. Because it is so short (i.e. buttery), it may be difficult to line your lightly oiled flan tin with one piece, but you can push it into place with your fingers.

4. Pre-bake for 15-20 minutes in a moderate to low oven, or until the pastry has become quite firm, but is not yet browning.

5. Slice the aubergines into circles measuring about 3/8″ thick. Quarter these. Toss salt over the aubergine and leave for half an hour to sweat. Afterwards rinse them and leave to drain in a colander, either pressing or patting out excess moisture. Spread out on a baking tray and massage generously with olive oil. Season with a little dried oregano or basil and roast in the oven for 30-40 minutes, stirring half way through.

6. While the aubergines are sweating, you can begin preparing the bell peppers. Slice these into 3/8″ wide strips the full length of each pepper. As with the aubergine, place on a baking tray and drench with olive oil. Sprinkle with a little black pepper and oregano or basil. Cook for 30-40 minutes at 400F.

7. Peel and finely slice about two-thirds of the garlic, and stir this into the cooking peppers when you give them a midway stir.

8. When the roast vegetables are ready they can be combined, and the excess olive oil drained off and kept to add to the cream cheese later – or for making a vinaigrette. If you intend to assemble the tart later on, keep the roast vegetables in the fridge until you are ready to use them.

9. Final preparations. Crush the rest of the garlic and mix this into the cream cheese along with half the chopped fresh basil, pesto, tomato puree, a teaspoonful of Dijon mustard and the reserved roasting oil. Season with a little salt and black pepper. Spread out this mixture evenly in the bottom of the walnut pastry cases.

10. Mix the rest of the basil with the roast vegetables, and spread them over the cream cheese mixture.

11. Slice the goat’s cheese and/or soft mozzarella into generous rounds, perhaps averaging 3/16″ thick. Place six to eight pieces of cheese decoratively on top of each tart. Place in a pre-heated moderate oven (350F) for 30-40 minutes – as long as it takes for the tart to warm up and the cheese to melt and brown a little.

12. When the cheese is looking an inviting golden brown in patches and all is hot – even sizzling – remove from the oven. Slip off the edges of the flan tin (if detachable) before serving. Serve with a green salad, and perhaps new potatoes fresh with garden mint.

8 plum tomatoes (about 1 pound)
Cooking spray
1 1/2 cups diced onion, divided
1/2 cup dry red wine
1 teaspoon chopped fresh oregano
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 cup sliced onion
1/2 cup dry white wine
20 garlic cloves, peeled (about 2 large heads)
1 cup canned vegetable broth
1/4 teaspoon salt
18 (1/2-inch-thick) slices eggplant (about 2 medium)
2 (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
4 ounces feta cheese, crumbled
Oregano sprigs (optional)

Recipe Directions
Preheat oven to 425°.

Place tomatoes in a shallow baking dish coated with cooking spray. Bake at 425° for 30 minutes. Set aside.

Heat a medium saucepan over medium-high heat. Add 1 cup diced onion; sauté 3 minutes. Stir in tomatoes, red wine, oregano, pepper, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer 20 minutes. Place tomato mixture in a blender; process until smooth. Set aside; keep warm.

Place a saucepan coated with cooking spray over high heat. Add sliced onion; sauté 5 minutes. Add wine and garlic. Bring to a boil; cook 5 minutes. Stir in broth; bring to a boil. Reduce heat; simmer 20 minutes. Place garlic mixture in a blender; process until smooth. Set aside; keep warm.

Sprinkle 1/4 teaspoon salt over eggplant. Place half of eggplant in a single layer on a baking sheet coated with cooking spray; broil 5 minutes on each side or until lightly browned. Repeat procedure with remaining eggplant; set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add 1/2 cup diced onion; sauté 3 minutes. Add spinach; cook 10 minutes, stirring frequently. Remove from heat; stir in cheese.

Preheat oven to 425°.

Arrange 6 eggplant slices, 2 to 3 inches apart, on a baking sheet. Spread 2 1/2 tablespoons spinach mixture over each slice. Stack each with another eggplant slice, an additional 2 1/2 tablespoons spinach mixture, and remaining slices. Bake at 425° for 15 minutes. Arrange 1 eggplant stack on each of 6 plates; spoon 1/3 cup tomato sauce and 2 tablespoons garlic sauce on each plate. Garnish with oregano, if desired.

Yield: 6 servings