Tomato, basil, and cheese tart

Ingredients

For the shell:
1 1/4 cup all-purpose flour
3/4 stick (6 tbsp ) cold unsalted butter, cut into bits
2 tbsp cold vegetable shortening
1/4 lb sliced lean bacon, cooked, drained, cooled, and crumbled
1/4 tsp salt
Raw rice for weighting the shell
For the filling:
4 lg (about 2 lb) firm-ripe tomatoes, sliced horizontally, 1/3″ thick
1 1/2 tsp salt plus additional for sprinkling the tomatoes
1 cup firmly packed fresh basil leaves plus 3 basil
Sprigs for garnish
1/2 cup plus 2 tbsp whole-milk ricotta
2 lg eggs beaten lightly
1/4 lb whole-milk mozzarella, grated coarse
1/2 cup freshly grated parmesan

Vegetable oil for brushing the tomatoes

How to prepare

Make the shell: in a lg bowl, blend the flour, butter, shortening, bacon, and salt until the mixture resembles meal add 3 to 4 tbsp ice water, or enough to form a dough, tossing the mixture until the water is incorporated knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and form it into a ball flatten the dough slightly, dust it with flour, and chill it, wrapped in wax paper, for 1 hour roll the dough into a 1/3″ thick round on a floured surface and fit it into a 9″ tart pan with a removable fluted rim prick the shell lightly with a fork and chill it for 30 mins line shell with foil, fill foil with the rice, and bake shell in lower third of a preheated 425

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Saut

Ingredients

6 to 8 small zucchini
olive oil
2 finely chopped garlic cloves
1 tsp salt
1 tsp, or to taste, chopped fresh basil (or another herb)
1/2 tsp freshly ground pepper
2 tbsp chopped parsley

How to prepare

Cut the zucchini in quarters lengthwise. Heat the olive oil in a heavy skillet and add the zucchini strips. Saut

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Green bean pate with basil

Ingredients

1/2 lb fresh green beans, trimmed
1 tbsp vegetable oil
1 small onion, coarsely chopped
3 hard-cooked eggs, cut up
3 tbsp finely chopped fresh basil
1 tsp lemon rind
mayonnaise, preferably homemade

Salt and pepper
crackers or pita toasts

How to prepare

Cook beans until tender by boiling or steaming them. In a skillet, heat oil; add onions and saut

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Zucchini and tomatoes

Ingredients

6 to 8 medium zucchini, sliced
1 tsp dried basil
14 oz can whole peeled tomatoes (with juice)
salt & pepper
1 large onion, chopped
3 tbsp olive oil

1/2 cup cracker crumbs
butter (about 1 tablespoon)

How to prepare

Cut the tomatoes in small pieces and mix together everything except the crumbs and butter. Place the mixture in an oiled baking dish of a size to take the vegetables mounded up, as they will shrink quite a lot in cooking. Top with the crumbs and dots of butter and bake at 375f. For about 30 minutes or until the vegetables are tender and the crumbs are brown. For 6 servings

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Asian cold pasta salad

Ingredients

1 lb whole pasta, cooked and drained

dressing:
4 tbsp oil
2 tbsp sesame oil
2 cloves garlic, minced
1 tbsp ginger root, minced
3 tbsp tahini or creamy peanut butter
4 tbsp soy sauce
4 tbsp rice vinegar
1 tbsp lemon juice
1/2 tsp hot pepper sauce
1 whole dried chile pepper, minced

Veggies:
5 scallions, diced
1 cup snow peas, steamed
1 cup sliced radishes
1 cucumber, sliced

How to prepare

Mix dressing mix together with fork until smooth. Toss with pasta and veggies. Chill for several hours in a covered container. Serve cold. Serves 6

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Broccoli Casserole

Ingredients

2 10 oz frozen chopped broccoli
1 can cream of mushroom soup
1 tbsp flour
1/2 cup grated carrot
1/4 tsp salt
1/2 cup sour cream
1 tbsp grated onion
1/8 tsp pepper
3/4 cup pepperidge farm stuffing mix
2 tbsp butter

How to prepare

Cook broccoli until tender in salted water; drain; blend soup and flour; add sour cream, carrot, onion, salt and pepper into soup. Layer broccoli in buttered 2 qt casserole and pour soup mixture on top. Mix stuffing mix with butter and sprinkle on top. Bake 30-35 min. at 350

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Pasta with tomatoes, pine nuts & artichoke hearts

Ingredients

1/4 cups olive oil
1/2 cup pine nuts
4 garlic cloves, minced
2 large tomatoes, seeded and chopped
2 6-oz jars marinated artichoke hearts, drained
1/4 cup chopped fresh basil

2 tsp chopped fresh oregano or 1/2 tsp dried, crumbled
salt and pepper
9 oz angel hair pasta, freshly cooked
grated parmesan

How to prepare

Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and saut

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Cream Of Artichoke Soup

Ingredients

1 can artichoke hearts
1 cup juice from artichokes
water (add if necessary)
10 oz can chicken broth
2 tbsp lemon juice
1/4 cup onion, chopped
1/4 tsp thyme
1/8 tsp pepper
1/2 cup green onions, chopped
2 cup light cream

How to prepare

Simmer artichoke hearts, broth, lemon juice, onion, green onion, thyme and pepper with one cup fluid from artichokes, approx. 20 min. Blend in cream and correct seasonings if necessary. Serves 4 to 6

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Portuguese potato & kale soup

Ingredients

2 oz chorizo sausage, cut in half lengthwise and sliced
1/2 tbsp olive oil
1 onion, chopped
4 cup chicken stock
4 potatoes (1 1/2 lb total), peeled & sliced
3 cloves garlic, minced
1/2 lb kale, trimmed, washed & thinly sliced
Salt & pepper to taste

How to prepare

Heat sm non-stick skillet over med heat. Add chorizo and cook, stirring until browned, about 3 minutes. Drain and set aside. In heavy stockpot, heat oil over med. Heat. Add onions and saut

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Baby carrots with herbs

Ingredients

1 lb baby carrots, trimmed and scraped
2 tbsp chopped chervil or parsley
2 tbsp butter
pinch freshly grated nutmeg
salt and ground white pepper to taste

How to prepare

Place the carrots in a small saucepan with water to cover. Add salt and pepper. Cook for 3 to 4 minutes or until they are tender. Do not overcook. Drain. In the same saucepan add the butter, nutmeg and chervil. Blend well and serve. Yield: makes 4 servings.

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