Greek-Style Tomato and Cucumber Salad

This refreshing salad is light, yet satisfying. The red wine vinaigrette with oregano gives it a distinctly Greek flair.

You can peel the cucumbers, if you like. I prefer to leave the skin on, for color and extra nutrition. Slice the cucumbers as thin as you like, but no thicker than 1/4 inch.

This salad is shown in the photo above with our Pan-Grilled Pita Wedges - a perfect accompaniment for sopping up all the delicious dressing!

RECIPE:

3 or 4 large fresh tomatoes, cored and cut into large bite-size pieces
1 medium cucumber, halved lengthwise and then sliced into half-circles
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 small scallion, white and green parts, finely chopped
1 small clove garlic, crushed through a press or finely minced
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground dry mustard
Salt and freshly ground black pepper to taste

In a large bowl, combine the tomatoes and cucumber.

In a smaller bowl, whisk together the olive oil and vinegar until blended, and then whisk in the remaining ingredients.

Pour the dressing over the tomatoes and cucumbers, and gently toss. Allow the vegetables to marinate in the dressing for at least 20 minutes.

Refrigerate if not using immediately. Serve at room temperature or lightly chilled.

-- 6-8 servings

Tortellini Salad with Asparagus, Bell Peppers, and Walnuts

In this pasta salad, the creamy tortellini are nicely complemented by the freshness of the veggies, the crunch of the walnuts, and the light tang of the basil-balsamic vinaigrette. The use of both red and yellow bell peppers makes it extra colorful.

You can substitute fresh tortellini for the frozen, if you prefer. However, I find that the frozen tortellini tend to be firmer and hold their shape better in this kind of recipe.

RECIPE:

1 pound frozen cheese tortellini
1 pound fresh asparagus
1 small red bell pepper, seeded and cut into julienne slices
1 small yellow bell pepper, seeded and cut into julienne slices
1 cup walnut pieces
1/2 cup extra virgin olive oil
3 to 4 tablespoons white balsamic vinegar*, to taste
2 tablespoons fresh basil leaves, shredded or coarsely chopped
Salt and freshly ground black pepper to taste

Cook the tortellini according to the package directions. Rinse the tortellini in cold water to stop the cooking, drain, and set aside.

Meanwhile, rinse the asparagus and break off the tough ends. (If you hold the asparagus spear at each end and bend it slightly, it will break at the right spot.) If using thicker spears, trim off the larger buds near the bottom of the stalk as desired. Cut the asparagus spears diagonally into 1-inch pieces. Blanch the asparagus by boiling (or by microwaving with a small amount of water) for 1-3 minutes, until crisp-tender. Rinse in cold water to stop the cooking, drain, and set aside.

In a large bowl, combine the tortellini, asparagus, bell peppers, and walnuts.

In a smaller bowl, whisk together the olive oil and vinegar until well blended, and then whisk in the basil, salt, and pepper.

Pour the dressing over the tortellini mixture, and gently toss until all salad ingredients are coated with the dressing.

Refrigerate if not using immediately. Serve at room temperature or lightly chilled.

-- 6-8 servings

Peaches in Wine

Peaches and wine are a delightful combination. This is an easy and refreshing dessert or snack for a hot summer day - or anytime!

Use a toothpick or a cocktail fork to pull the peach slices out of the wine for eating. Or just use your fingers.

Use whatever kind of wine you like - dry or sweet. It's all good!

RECIPE:

2 ripe peaches
4 small glasses of red or white wine, half full

Cut each peach into 8 slices.

Gently place 3 peach slices into each of the 4 glasses of wine.

Garnish with the remaining peach slices.

-- 4 servings

Greek Yogurt with Honey and Walnuts

This easy recipe needs only three ingredients, but is elegant and delicious. The smooth tang of the yogurt contrasts beautifully with the sticky sweetness of the honey and the earthy crunch of the walnuts.

This healthy and nutritious dish is equally great for breakfast, dessert, or a snack.

RECIPE:

1/4 cup shelled walnut halves or pieces
1/4 cup honey
2 cups plain Greek-style yogurt

In a small skillet, saute the walnuts over medium heat for a few minutes until lightly toasted. Do not let the walnuts burn.

Transfer the walnuts to a small bowl and add the honey, stirring to combine.

Spoon 1/2 cup yogurt onto each of 4 dessert plates.

Sprinkle the honey-walnut mixture evenly over each serving of yogurt.

-- 4 servings

Mock Chicken Marsala with Mushrooms

Since becoming a vegetarian, I've been adapting many of my favorite old chicken recipes to use mock chicken products, which these days are readily available in many supermarkets and health food stores.

Here is my version of a meatless "Chicken" Marsala.

For the photo above, I used Gardein Chick'n Scallopini, which I found at my local Whole Foods Market.

This recipe also works well with Gardein Chick'n Filets, Morningstar Farms Grillers Chik'n Veggie Patties, or Lightlife Smart Cutlets, which may be more easily found at major supermarket chains.

Vegans need only substitute vegan margarine for the butter and ensure that the mock chicken does not contain eggs or other non-vegan ingredients.

RECIPE:

2 vegetarian "chicken" breast portions (unbreaded), thawed if frozen
1/4 cup unbleached flour
Salt and freshly ground black pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons butter (or vegan margarine for a vegan version)
1 1/2 cup fresh white mushrooms, sliced (or more, if desired)
1/2 cup Marsala wine
1 tablespoon chopped fresh parsley

Mix the flour, salt, and pepper, and coat the "chicken" in the flour mixture.

Heat the olive oil in a large skillet and saute the "chicken" over medium heat for 3-4 minutes, until lightly browned on both sides. Remove the "chicken" from the skillet and set aside.

Add the butter or margarine to the skillet along with the mushrooms. Saute over medium heat for 4-5 minutes, until cooked.

Return the "chicken" to the skillet. Add the Marsala.

Simmer over medium heat, stirring occasionally, for about 5 minutes, until the sauce thickens.

Sprinkle with the parsley, and serve.

-- 2 servings

Roasted Asparagus with Pine Nuts and Gruyere

I love roasted vegetables - especially asparagus. In this recipe, roasted asparagus spears are dressed up with luscious Gruyere cheese and crunchy pine nuts for an easy gourmet side dish.

RECIPE:

2 tablespoons pine nuts
1 pound fresh asparagus (medium or thick spears; not too thin)
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper
1/2 cup shredded Gruyere cheese

Preheat oven to 400 degrees Fahrenheit.

Meanwhile, toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Rinse the asparagus and break off the tough ends. (If you hold the asparagus spear at each end and bend it slightly, it will break at the right spot.) If using thicker spears, trim off the larger buds near the bottom of the stalk as desired.

Line up the asparagus spears in a single layer in a baking dish or roasting pan.

Drizzle the asparagus lightly with the olive oil, turn to coat, and then sprinkle with salt and pepper to taste.

Sprinkle the Gruyere down the center of the row of asparagus, distributing the cheese on the stalks but not the tips.

Roast for about 6-14 minutes, until the asparagus are tender when pierced with a fork, but still firm, and the cheese is melted and bubbly. The roasting time will depend on the thickness of the asparagus spears.

Sprinkle with the pine nuts, and serve immediately.

-- 4 servings

Fettuccine with Artichoke Hearts, Garlic, and Olive Oil

This is a quick and easy pasta recipe that is also elegant and tasty.

I think this recipe is best using frozen artichoke hearts, but the canned ones will work almost as well.

RECIPE:

1/2 lb. fettuccine
1 (9-ounce) package frozen artichoke hearts, thawed and quartered, or 1 (14-ounce) can artichoke hearts, drained and quartered
3 tablespoons olive oil
1 clove garlic, minced
2 tablespoons chopped parsley (preferably Italian flat-leaf parsley), divided
Salt and freshly ground black pepper to taste

Cook the fettuccine according to the package directions. Drain.

Meanwhile, heat the olive oil in a skillet over medium to medium-low heat. Add the garlic, and saute for a minute or two until fragrant. Do not let the garlic turn brown.

Add the artichokes to the skillet along with 1 tablespoon of the parsley. Saute for 3-5 minutes until the artichokes are heated through and tender.

Add the fettuccini. Season with salt and pepper, and saute for 2-3 minutes to blend all the flavors.

Sprinkle with the remaining 1 tablespoon of parsley, and serve.

-- 3-4 servings

Caprese Skewer Bites

A traditional Caprese Salad features fresh tomato slices layered with fresh mozzarella slices and basil leaves.

In this fun variation, cherry or grape tomatoes, bite-size mozzarella pieces, and basil are threaded alternately on toothpicks or small skewers to create cute bite-size treats.

Quantities are not included, as it's easy to vary the amounts to make as few or as many as needed.

RECIPE:

Grape tomatoes, cut in half either crosswise or lengthwise
Fresh mozzarella cheese, cut into bite-size pieces*
Fresh basil leaves, larger leaves torn into 2 or 3 pieces
Toothpicks or short skewers
Salt and freshly ground black pepper to taste
Extra virgin olive oil and balsamic vinegar or Simple Balsamic Vinaigrette

For each piece, thread a tomato half onto a toothpick, followed by a piece of mozzarella, a piece of basil, and then another tomato half.

Season with salt and pepper to taste and arrange on a serving plate.

To serve: Drizzle with the olive oil and vinegar, or serve with a bowl of Balsamic Vinaigrette for dipping.

* Note: I prefer to use the marinated small mozzarella balls ("bocconcini") that are available in specialty stores and some supermarkets. I cut them in half and use one half per skewer. If those are unavailable, cut a larger ball of fresh mozzarella into 1/2-inch pieces.

Simple Balsamic Vinaigrette

In the home where I grew up, where a Mediterranean diet was an everyday fact of life, this was the "house dressing".

The olive oil and vinegar give it flavor, but the dressing is simple enough to let the flavors of the lettuce or other salad ingredients shine through.

RECIPE:

6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper to taste

Shaking method: Combine all ingredients in a jar or cruet with a tight-fitting lid. Shake until well blended.
-or-
Whisking method: Combine all ingredients in a bowl. Whisk until well blended.

Use immediately or refrigerate. If using later, shake or whisk again just before using.

-- Approximately 1/2 cup of dressing

Potato Salad with Olive Oil and Parsley

Some of the most delicious recipes are also the simplest. This is an example.

This mayonnaise-free potato salad - just like my Grandma Marianna used to make - gets its flavor from extra virgin olive oil, chopped fresh flat-leaf parsley, salt, and pepper. It's great for picnics, as it tastes best at room temperature.

Start with 2 tablespoons of olive oil and 1 tablespoon of parsley. Then add a little more of each if desired.

RECIPE:

1 pound medium-size red potatoes, unpeeled
2 or 3 tablespoons extra virgin olive oil
1 or 2 tablespoons chopped fresh parsley (preferably Italian flat-leaf parsley)
Salt and freshly ground black pepper to taste

Boil the potatoes, uncovered, in enough salted water to cover until tender (approx. 15-25 minutes, depending on the size of the potatoes).

Rinse the cooked potatoes in cold water to stop the cooking process, and let sit until cool.

Once the potatoes have cooled, cut them into slices about 1/4-inch thick.

Gently toss the potato slices with the olive oil, parsley, salt, and pepper.

Serve at room temperature or slightly chilled.

-- 3-4 servings

Goat Cheese Pizza with Sun-Dried Tomatoes and Black Olives (12-inch)

If you like goat cheese, you'll love this pizza. Sun-dried tomatoes and black olives provide a great contrast to the earthy tang of the goat cheese and the creaminess of the mozzarella.

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1 1/2 tablespoons extra virgin olive oil
1 small red onion, halved and then thinly sliced into 1/2 rings
1 clove garlic, minced
Salt & freshly ground black pepper to taste
1 cup shredded mozzarella cheese, divided
1 tablespoon grated Parmesan cheese
4 ounces goat cheese, crumbled
1/4 cup black olives, pitted and sliced
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
Pinch of dried basil
Pinch of dried parsley
Pinch of dried thyme

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

In a medium skillet, heat the olive oil over medium-low heat, and saute the onion for 2 or 3 minutes, until the onion begins to soften. Turn the heat down to low, add the garlic, season with salt and pepper, and cook for another 10-15 minutes, stirring occasionally, until the onion starts to caramelize. Do not let the garlic get brown.

Spread the onion mixture evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded mozzarella and the grated Parmesan. Top with the goat cheese, and then the olives and sun-dried tomatoes. Sprinkle with the dried basil, parsley, and thyme, and then top it off with the remaining 1/2 cup of mozzarella.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing.

-- 3-4 servings

Note: For a smaller appetite, try our 10-inch version:
Goat Cheese Pizza with Sun-Dried Tomatoes and Black Olives (10-inch)

Veggie Pizza with Bell Peppers, Mushrooms, and Olives (12-inch)

These are my three favorite pizza toppings. And a homemade pizza almost always tastes better than delivery!

RECIPE:

1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
1/2 to 3/4 cup Classic Pizza Sauce (or your favorite plain red pizza sauce)
1 cup shredded mozzarella cheese
1 tablespoon extra virgin olive oil
1 small clove garlic, minced
1/2 green bell pepper, seeded and diced or julienned
4-6 ounces fresh white or brown (crimini) mushrooms, sliced
Salt and freshly ground black pepper to taste
1/3 cup black olives, pitted and sliced
1 1/2 tablespoons grated Parmesan cheese

Preheat oven to 425 degrees Fahrenheit.

Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Spread the pizza sauce evenly over the crust. Sprinkle with 1/2 cup of the mozzarella.

In a medium skillet, heat the olive oil over medium heat. Add the garlic, bell pepper, and mushrooms. Saute for 4-6 minutes, until the vegetables are cooked through, the mushrooms are lightly golden, and most of the liquid from the mushrooms has evaporated. Season with salt and pepper.

Sprinkle the garlic-pepper-mushroom mixture evenly over the pizza, and then top with the olive slices.

Top the pizza with the remaining 1/2 of the mozzarella and the Parmesan.

Bake for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- 3-4 servings

Classic Pizza Sauce

With this classic recipe, you'll be able to make your own pizza sauce at a small fraction of the cost of sauce from a can or jar.

Garlic, basil, and oregano give it an authentic Italian flavor -- just like my Grandma Marianna used to make.

RECIPE:

2 tablespoons extra virgin olive oil (or 1 tablespoon for a low-fat version)
1 clove garlic, minced
1 large can (28 ounces) tomato puree
1/2 teaspoon dried oregano
1/2 tablespoon fresh basil leaves, shredded or coarsely chopped, or 1/2 teaspoon dried basil
Salt and freshly ground black pepper to taste

In a large saucepan, saute the garlic in the olive oil over medium-low heat for a minute or two, until soft and fragrant. Do not let the garlic burn.

Add the remaining ingredients. Raise heat to medium high and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.

Use 1/2 to 3/4 cup of sauce per pizza (more or less to taste). Use within 2-3 days, or freeze leftover sauce for future use.

-- Approximately 3 cups of sauce

Basic All-Purpose Pizza Crust (12-inch)

This my favorite recipe for pizza dough. Not too thick, and not too thin, this pizzeria-style crust should appeal to just about everyone.

RECIPE:

1/2 cup very warm water
1/2 packet (1 1/8 teaspoons) active dry yeast or rapid-rise yeast
1/2 teaspoon sugar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1 to 1 1/2 cup unbleached white flour, plus additional for kneading

In a large bowl, combine the water, yeast, and sugar. Stir until the yeast dissolves.

Stir in the olive oil and salt.

Add the flour, a little at a time, stirring to form a stiff dough.

Transfer the dough to a lightly floured surface and knead for 5 minutes.

Place the dough in a lightly oiled bowl. Cover and let rise in a warm place until it has doubled in bulk (about 45 minutes for regular yeast, or 25 minutes for rapid-rise yeast).

Press the dough into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.

Top with your favorite sauce, vegetables, and/or cheese. (Vegans can omit the cheese or use soy cheese.)

Bake in a preheated oven at 425 degrees Fahrenheit for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing.

-- Makes one 12-inch pizza (3-4 servings)

Thin Pizza Crust (12-inch)

This is a good basic recipe for people who prefer a thin pizza crust. It's not too doughy, but is sturdy enough to hold up under lots of extra toppings.

RECIPE:

1/3 cup very warm water
1/2 packet (1 1/8 teaspoons) active dry yeast or rapid-rise yeast
1/4 teaspoon sugar
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
3/4 to 1 1/4 cup unbleached white flour, plus additional for kneading

In a large bowl, combine the water, yeast, and sugar. Stir until the yeast dissolves.

Stir in the olive oil and salt.

Add the flour, a little a time, stirring to form a stiff dough.

Transfer the dough to a lightly floured surface and knead for 5 minutes.

Place the dough in a lightly oiled bowl. Cover and let rise in a warm place until it has doubled in bulk (about 45 minutes for regular yeast, or 25 minutes for rapid-rise yeast).

Press the dough into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings. Since this is a thin crust, it may break in places. If this happens, just pat some adjacent dough into the tear to seal it.

Top with your favorite sauce, vegetables, and cheeses. (Vegans can omit the cheese or use soy cheese.)

Bake in a preheated oven at 425 degrees Fahrenheit for 12-18 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing

-- Makes one 12-inch pizza (3-4 servings)

Mediterranean-Style Lentils and Spinach

Lentils and spinach are two of my favorite foods, and they are loaded with nutrients. Here they are sauteed together in good olive oil with vegetable broth and a hint of cumin.

This can be served as either an entree or a side dish. I usually like to serve it as an entree, along with some steamed brown rice. The whole meal can be made in under an hour (with most of that time just waiting for the lentils and the rice to cook).

RECIPE:

2 tablespoons extra virgin olive oil, divided
2 medium yellow onions, halved lengthwise and sliced into thin half-rings
1 clove garlic, minced
1/2 cup brown lentils, picked over and rinsed
2 cups vegetable broth
10-12 ounces fresh baby spinach, rinsed and drained
1/2 teaspoon ground cumin
Salt & freshly ground black pepper to taste

In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onion, and saute for about 5 minutes, until it softens and begins to turn golden.

Reduce heat to medium-low, add the garlic, and saute for another minute or two. Do not let garlic get brown.

Add the lentils to the saucepan, along with the vegetable broth. Bring the mixture to a boil. Cover, reduce heat to low, and simmer for about 35 minutes, until the lentils are soft. Remove from heat and set aside.

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the spinach, cumin, salt, and pepper, and saute until the spinach starts to wilt, about 3-5 minutes.

Add the lentil mixture to the spinach in the skillet. Saute for 3-5 minutes to combine the flavors.

-- 3-4 servings

Cinnamon-Nutmeg French Toast

This is a basic, old-fashioned version of French Toast, which did indeed originate in the Mediterranean country of France. However, while the French traditionally cook this in butter, I prefer to lighten it up by cooking it in just a small amount of vegetable oil (preferably canola).

Flavored with earthy vanilla extract along with cinnamon and nutmeg, this recipe packs a lot of flavor, but doesn't require much time or effort.

RECIPE:

4 large eggs, or equivalent in egg substitute
1/2 cup milk
1 1/2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
Pinch of salt
6-8 slices bread
1 tablespoon vegetable oil
Powdered sugar, syrup, fruit, and/or other toppings, as desired

In a large bowl, beat the eggs with a whisk, and then whisk in the milk, sugar, cinnamon, vanilla, nutmeg, and salt.

Add the bread slices to the bowl, toss so that each slice is covered with the custard mixture, and let it sit for several minutes so the bread can absorb the custard.

Heat the oil on a griddle or skillet over medium heat. Place the coated bread slices on the griddle and cook, turning once, until golden brown on both sides.

Top with powdered sugar, syrup, fruit, and/or other toppings, as desired.

-- 3-4 servings (2 slices per serving)

Crepes with Creamy Mock Chicken, Mushrooms, and Gruyere

These elegant and delicious crepes were inspired by a recipe by Mable Hoffman in her book Crepe Cookery. The original recipe, however, uses real chicken and chicken broth. I vegetarianized it and, as always, made other changes to reflect my own personal style.

Serve with a green vegetable or a tossed salad for a balanced meal.

RECIPE:

2 tablespoons butter, divided
1 cup chicken-style seitan, or other non-breaded mock chicken product, thawed if frozen, diced
1 cup fresh white mushrooms, sliced
2 tablespoons quick-mixing flour (such as Wondra), or sifted all-purpose flour
1 cup mock chicken broth (such as Imagine No-Chicken broth)
Salt and freshly ground black pepper to taste
1 egg yolk, beaten
1/4 cup heavy cream
6 to 8 Basic Skillet Crepe Shells
1/4 cup shredded Gruyere cheese
1 tablespoon chopped fresh parsley

Preheat oven to 350 degrees Fahrenheit.

In a medium skillet, melt 1 tablespoon of the butter over medium to medium-high heat. Add the seitan, and saute until the seitan is lightly golden. Remove the seitan from the skillet and set aside.

Melt the remaining 1 tablespoon of butter in the same skillet. Add the mushrooms, and sautee over medium to medium-high heat for 3-4 minutes, until soft. Remove the mushrooms from the skillet, leaving any butter and mushroom juices in the skillet. Set the mushrooms aside.

Whisk the flour into the pan juices, and then slowly whisk in the broth, salt, and pepper. (Go easy on the salt, as the broth is salty.) Whisk over medium heat for about 2 minutes, until thickened. Lower heat to medium-low.

In a small bowl, mix the egg yolk and cream. Stir 1 tablespoon of the broth mixture into the egg yolk mixture. Then whisk the egg yolk mixture into the skillet.

Add the seitan and mushrooms back into the skillet. Simmer, stirring occasionally, for 3-4 minutes, to blend the flavors.

In a baking dish or pan, fill the crepes with seitan-mushroom mixture. Fold each side over to enclose the filling. Sprinkle with the Gruyere.

Cover and bake for 20 minutes, until the cheese is melted and the crepe filling is bubbly.

Uncover and bake for an additional 5 minutes, until the cheese is lightly golden.

Transfer to serving plates and sprinkle with the parsley.

-- 3-4 servings (2 crepes per serving)

Chunky Marinara Sauce

Unlike our Classic Marinara Sauce, which is relatively smooth, this version contains luscious chunks of tomato. Use regular diced tomatoes for larger chunks, or petite-cut tomatoes for smaller chunks, as you prefer.

RECIPE:

2 tablespoons extra virgin olive oil (or 1 tablespoon for a low-fat version)
1 clove garlic, minced
2 tablespoons chopped onion
2 cans (14.5 ounces each) diced tomatoes, either regular or petite-cut
1 can (8 ounces) tomato sauce
1/2 tablespoon fresh basil leaves, shredded or coarsely chopped, or 1/2 teaspoon dried basil
Salt and freshly ground black pepper to taste

In a large saucepan or dutch oven, saute the garlic and onion in the olive oil over medium-low heat for 2-3 minutes, until soft and fragrant. Do not let the garlic burn.

Stir in the tomatoes, tomato sauce, basil, salt, and pepper. Raise heat to medium high and bring the mixture just to a boil.

Reduce heat to low, cover, and simmer for 20-30 minutes, stirring occasionally.

Use within 2-3 days, or freeze for future use.

-- Approximately 3 1/2 cups of sauce

Bruschetta with Tomatoes, Olives, and Feta

This elegant appetizer/snack is quick and easy to make but loaded with flavor. And it can be a meal in itself when served with a big green salad or hearty soup.

RECIPE:

French baguette or submarine/hoagie rolls, sliced into 16 (1/2-inch) slices
3 Roma (plum) tomatoes, seeded and diced
1/2 cup Kalamata olives, pitted and chopped
1/4 cup feta cheese, crumbled
1 tablespoon fresh basil leaves, shredded or coarsely chopped
1/8 teaspoon dried oregano
1 teaspoon extra virgin olive oil
Salt and freshly ground black pepper to taste

Arrange the bread slices on a baking sheet. Broil until one side of the bread is lightly golden. Turn the bread slices over and broil until the other side is lightly golden. Remove from broiler.

Meanwhile, in a small bowl, combine the remaining ingredients.

Spoon the tomato mixture evenly onto the bread slices and serve.

-- 8 appetizer servings

Creamy Tarragon Mock Chicken and Mushrooms in Puff Pastry Shells

This recipe looks and tastes very fancy, but is relatively easy to make using frozen puff pastry shells. Serve alone as an appetizer, or enjoy with a green or orange vegetable and tossed salad for a full, balanced meal.

Chicken-style seitan is seasoned so that it has a flavor and consistency reminiscent of cooked dark-meat chicken. It's a great substitute for chopped, cooked chicken in recipes, and I love to use it in this recipe. If you cannot find the seitan, just dice up your favorite unbreaded mock-chicken breasts, patties, or tenders.

RECIPE:

2 tablespoons butter, divided
1 cup chicken-style seitan, or other non-breaded mock chicken product, thawed if frozen, diced
1 cup fresh white mushrooms, sliced
3/4 teaspoon chopped fresh tarragon, or 1/4 teaspoon dried tarragon
2 tablespoons quick-mixing flour (such as Wondra), or sifted all-purpose flour
1 cup mock chicken broth (such as Imagine No-Chicken broth)
Salt and freshly ground black pepper to taste
1 egg yolk, beaten
1/4 cup heavy cream
6 frozen puff pastry shells (1 10-ounce package)

In a medium skillet, melt 1 tablespoon of the butter over medium to medium-high heat. Add the seitan, and saute until the seitan is lightly golden. Remove the seitan from the skillet and set aside.

Melt the remaining 1 tablespoon of butter in the same skillet. Add the mushrooms and tarragon, and sautee over medium to medium-high heat for 3-4 minutes, until the mushrooms are soft. Remove the mushrooms from the skillet, leaving any butter and mushroom juices in the skillet. Set the mushrooms aside.

Whisk the flour into the pan juices, and then slowly whisk in the broth, salt, and pepper. Whisk over medium heat for about 2 minutes, until thickened. Lower heat to medium-low.

In a small bowl, mix the egg yolk and cream. Stir 1 tablespoon of the broth mixture into the egg yolk mixture. Then whisk the egg yolk mixture into the skillet.

Add the seitan and mushrooms back into the skillet. Simmer, stirring occasionally, for 3-4 minutes, to heat through and blend the flavors.

Meanwhile, bake the puff pastry shells according to the package directions.

Fill the puff pastry shells with the seitan-mushroom mixture, and serve immediately.

-- 3 entree servings or 6 appetizer servings

Classic Hummus

While I love to make hummus variations containing extra ingredients for flavor and color, you can't beat a traditional, classic hummus. This simple but delicious dip/spread is traditionally made with only chickpeas, garlic, lemon juice, olive oil, tahini, and salt. Anything more is a variation.

Serve with Pan-Grilled Pita Wedges, pita chips, and/or fresh veggies for dipping.

RECIPE:

1 can (15.5 ounces) chickpeas, drained, reserving the chickpea liquid
1 clove garlic, crushed through a press or finely minced
2 or 3 tablespoons freshly squeezed lemon juice, to taste
2 tablespoons extra virgin olive oil
1 1/2 tablespoons tahini
1/4 teaspoon salt

Put all ingredients in a blender or food processor, including 2 tablespoons of the chickpea liquid. Puree until fairly smooth. If too thick, add more of the chickpea liquid, 1 tablespoon at a time

Serve at room temperature or lightly chilled.

-- 8 appetizer servings

Fettuccine with Lemon-Basil Wine Sauce

If you love lemons, you will enjoy this light, lemony pasta dish. Basil, white wine, and toasted pine nuts round out the flavor profile.

RECIPE:

2 tablespoons pine nuts
1/2 pound dried fettuccini
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
1/4 cup dry white wine (plus additional, if needed)
2 teaspoons freshly shredded lemon zest
3 tablespoons fresh basil leaves, shredded or coarsely chopped
1/3 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste

Toast the pine nuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.

Cook the pasta according to the package directions. Drain the pasta, but not too thoroughly. (Leaving some of the cooking water on the pasta will make the final dish moister, which we want.) Return the pasta to the pot.

Add the olive oil to the pot, and toss with the pasta over medium-low heat to blend.

Add the lemon juice and wine to the pot, along with half of the lemon zest and half of the basil. Continue tossing over medium to medium-low heat until heated through.

Add the Parmesan and pine nuts to the pot, along with the remaining lemon zest and basil. Season with salt and pepper to taste. If the pasta seems too dry, add more wine, a tablespoon at a time, until it is moist enough. Toss until heated through.

-- 3-4 servings

Roasted Asparagus

Every once in a while, I meet people who tell me they don't like asparagus. Often it turns out that their only experience with asparagus was out of a can. No wonder they don't think they like asparagus!

Fresh is always best, and roasting fresh asparagus until crisp-tender will deepen its flavor and mellow it at the same time.

This is my favorite way to prepare asparagus. It's easy and pretty much foolproof.

RECIPE:

1 pound asparagus
1 tablespoon extra virgin olive oil
Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees Fahrenheit.

Rinse the asparagus and break off the tough ends. (If you hold the asparagus spear at each end and bend it slightly, it will break at the right spot.) If using thicker spears, trim off the larger buds near the bottom of the stalk as desired.

Line up the asparagus spears in a single layer in a baking dish or pan.

Drizzle the asparagus lightly with the olive oil, turn to coat, and then sprinkle with salt and pepper to taste.

Roast for about 5-12 minutes, until the asparagus are tender when pierced with a fork, but still firm. The roasting time will depend on the thickness of the asparagus spears. For very thin asparagus, start checking them after about 4 minutes.

-- 4 servings

Scrambled Egg Breakfast Crepes with Mushrooms and Veggie Pepperoni

These breakfast crepes (which are also great for brunch, lunch, or a light supper) were inspired by a recipe by Mable Hoffman in her book Crepe Cookery. The original recipe, however, uses canned mushrooms and regular pork-based pepperoni.

I detest canned mushrooms, so this version features fresh white mushrooms sauteed in a little butter. And, of course, I use veggie pepperoni.

Veggie pepperoni is available in most major supermarkets these days, and it tastes very much like its pork-based cousin. It usually comes pre-sliced. I recommend Lightlife Smart Deli Pepperoni, Yves Meatless Pepperoni, or Pepperoni Tofurky Deli Slices.

RECIPE:

4 Basic Skillet Crepe Shells
4 large eggs, or equivalent in egg substitute
2 tablespoons milk
Scant 1/4 teaspoon dried Italian herb mixture
Salt and freshly ground black pepper to taste
1 tablespoon butter
1 cup sliced white mushrooms
1/4 cup vegetarian pepperoni-style sausage, cut into julienne slivers
1/2 tablespoon chopped fresh parsley

In a small bowl, whisk together the eggs, milk, Italian herbs, salt, and pepper. Set aside.

In a medium skillet, heat the butter over medium heat. Add the mushrooms and saute until cooked.

Add the pepperoni and cook for an additional 2-3 minutes.

Add the egg mixture and cook, stirring frequently, until eggs are cooked through.

Place 2 crepes on each serving plate.

Fill the crepes evenly with the egg mixture. Fold over. Sprinkle with the parsley, and serve.

-- 2 servings

Basic Skillet Crepe Shells

Crepes are as easy to make as they are elegant. You don't need a special crepe pan. I use a non-stick skillet.

This is a good basic recipe for crepes that will work with either savory or sweet fillings.

Classic crepes are quite thin, with recipes typically calling for 2-3 tablespoons of batter per crepe. I prefer my crepes not quite so thin, so they hold up well when I overstuff them. I use a 1/4-cup measure and fill it not quite full.

RECIPE:

2 eggs
Dash of salt
1 cup milk
1 cup flour
2 tablespoons melted butter, plus additional, if not using a non-stick skillet

In a medium bowl, whisk the eggs and salt until the eggs are well beaten.

Whisk in 1/2 cup of the milk until well blended.

Whisk in 1/2 cup of the flour until well blended.

Whisk in the remaining 1/2 cup of the milk, followed by the remaining 1/2 cup of the flour. Blend well.

Refrigerate the batter for at least 1 hour before cooking.

To cook:

Heat a 7- or 8-inch skillet over medium to medium-high heat. If not using a non-stick skillet, lightly butter the skillet before heating.

Pour a scant 1/4 cup of the batter into the pan (or 3 tablespoons for a thinner crepe). Gently swirl the pan to coat the entire bottom with the batter.

Cook until the bottom of the crepe is lightly golden.

Flip the crepe with a spatula and cook until the other side is lightly golden.

-- Approximately 10-12 crepes

Storage Tip: To make crepes ahead of time, stack them between layers of wax paper and store in the refrigerator in an airtight container for 2-3 days. Before using, remove from refrigerator and microwave for a few seconds to warm them up so they will be flexible.

Eggplant, Tomato, and Chickpea Stew

This dish was inspired by a recipe from the excellent book Vegetarian Cooking for Everyone by Deborah Madison. But I changed it around quite a bit to reflect my own personal style and preferences. My version is less spicy, more tomatoey, and still full-flavored.

Enjoy with some brown rice and/or some hearty bread for dipping in the sauce.

RECIPE:

1 large eggplant (about 1 pound)
1 1/2 tablespoons extra-virgin olive oil, divided
1/3 cup chopped yellow onion
1 yellow bell pepper, cut into julienne strips
1 clove garlic, minced
1/2 teaspoon paprika
2 tablespoons tomato paste
1 can (14.5 ounces) diced tomatoes (preferably petite-cut), undrained
1 can (15.5 ounces) chickpeas, drained and rinsed
1 cup vegetable broth
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley

Peel the eggplant. Cut the eggplant into bite-size (approx. 3/4-inch) cubes. Place the eggplant cubes in a colander, sprinkle with salt, and let sit for 30 minutes, to allow the excess liquid to drain from the eggplant. After the 30 minutes, rinse the eggplant cubes well under cold running water, and then pat dry with paper towels.

In a deep skillet or Dutch oven, heat 1 tablespoon of the olive oil over medium to medium-high heat. Add the eggplant and cook, stirring occasionally, for 6-8 minutes, or until lightly golden. Remove the eggplant from the skillet and set aside.

Add the remaining 1/2 tablespoon of olive oil to the same skillet. Add the onion and bell pepper, and saute over medium heat for 2-3 minutes, until soft.

Add the garlic and paprika, and saute for another minute or two. Do not let the garlic burn.

Add the tomato paste and cook, stirring, for another minute.

Return the eggplant to the pan, and add the diced tomatoes, chickpeas, and broth. Season with salt and pepper to taste. Raise heat to high, and bring almost to a boil. Then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally.

Uncover and simmer over medium to medium-low heat for another 10-15 minutes, until the sauce thickens slightly.

Sprinkle with the parsley, and serve.

-- 4 servings

Crostini with Pesto, Sun-Dried Tomatoes, and Mozzarella

These crostini ("little crusts") are an easy, elegant, and delicious appetizer, snack, or meal accompaniment. These things are serious flavor bombs, and they're one of my favorite ways to use up leftover pesto.

This recipe does not contain quantities or measurements, because it's so easy to adapt to make as few or as many as you want, depending on the number of people you'll be serving.

RECIPE:

French baguette or submarine/hoagie rolls, sliced into 1/2-inch slices
Prepared basil pesto
Oil-packed sun-dried tomatoes, drained and cut into julienne slices
Shredded mozzarella cheese

Arrange the bread slices on a baking sheet. Broil until one side of the bread is lightly golden.

Flip the bread over so that the toasted side is down. Spread the untoasted side of each slice with pesto, and then top with the sun-dried tomatoes. Sprinkle generously with mozzarella.

Broil until the mozzarella is melted and bubbly.

Spinach with Raisins and Pine Nuts

A pile of spinach doesn't have to be boring. This recipe dresses it up with wine-soaked raisins and toasted pine nuts - all sauteed in garlic-infused extra virgin olive oil.

Either black or golden raisins will work well in this recipe, although I I think the golden ones look prettier.

Serve it as a side dish, or make it a meal with some steamed brown rice and crusty bread.

RECIPE:

1/4 cup raisins, black or golden
1/4 cup dry white wine (or water, if you don’t want to use wine)
1 pound fresh baby spinach
1 tablespoon extra virgin olive oil
2 cloves garlic, thinly sliced
2 tablespoons pine nuts
Salt and freshly ground black pepper to taste.

In the microwave or on the stove, heat the wine almost to a boil. Remove from the heat. Add the raisins to the wine. Let the raisins soak in the hot wine for about 15 minutes. Drain the raisins, and discard the wine. Place the drained raisins on paper towels to dry.

Rinse the spinach, but do not dry. The water clinging to the spinach will help to steam it during the cooking process.

In a large skillet, saute the spinach over medium-high heat just until wilted. Transfer the wilted spinach to a colander and set aside.

Wipe any spinach liquid from the skillet, and then heat the olive oil over medium heat. Add the garlic, and saute for a minute or two until golden and fragrant. Do not let the garlic burn. When the garlic is golden, remove it from the pan and discard.

Add the pine nuts to the garlic-infused oil in the skillet, and saute over medium heat for a few minutes until the pine nuts are lightly golden.

Add the raisins to the skillet and saute for another minute. Be careful not to let the pine nuts burn.

Return the spinach to the skillet, along with salt and pepper to taste.

Saute over medium heat for another 2-3 minutes to reheat the spinach and blend all the flavors.

-- 2 servings

Penne with Walnuts and Gorgonzola

A gourmet meal does not necessarily require lots of ingredients. This simple and easy pasta dish is packed with flavor, but uses only a few ingredients.

It is elegant enough for a special occasion, but quick enough to prepare after work on a weeknight.

RECIPE:

1/2 pound penne pasta
2 tablespoons extra virgin olive oil
1/2 cup walnut pieces
1 cup crumbled gorgonzola cheese (approx. 4-6 ounces), at room temperature*, divided
Salt and freshly ground black pepper to taste

Cook the penne according to the package directions. Drain.

Meanwhile, heat the olive oil in a skillet over medium heat. Add the walnuts and cook, stirring, until walnuts are lightly toasted. (The walnuts can turn too brown very quickly, so watch them carefully.)

Add the cooked pasta to the walnut mixture and toss.

Add 1/2 cup of the gorgonzola. Season to taste with salt and pepper. (Go easy on the salt, as the gorgonzola is salty.) Toss lightly, until the gorgonzola is warm but not completely melted.

Transfer the pasta to serving plates. Top with the remaining gorgonzola, and serve.

-- 3-4 servings

* Note: Take the gorgonzola out of the refrigerator when you start to heat the water for the pasta. It should be close enough to room temperature by the time you’re ready for it.