Vegetarian Main Courses

Entrees to delight both your vegetarian and non-vegetarian guests!

Recipe Index

Feel Free to browse the entire page of recipes or use these links to jump to a specific one.

Apple, Leek And Butternut Squash Gratin

Artisanal Macaroni And Cheese

Asparagus And Goat Cheese Tart

Asparagus Lasagna

Asparagus Pizzettas With Fontina Cheese

Artichoke Bread Pudding

Autumn Lasagna

Baked Asparagus And Yellow Pepper Frittata

Baked Cauliflower And Four Cheese Pasta

Baked Pasta With Wild Mushroom Ragu

Baked Ziti With Wild Mushrooms, Peppers And Parmesan  

Bread Pudding With Leeks And Garlic 

Brown Sugar Butternut Squash Tart

Butternut Squash And Mushroom Lasagna

Cauliflower And Broccoli Gratin

Chanterelle And Fontina Frittata  

Cheesy Zucchini And Red Onion Flatbread   

Corn And Chive Pudding

Eggplant, Tomato and Fontina Pizza

Farfalle with Mascarpone, Asparagus and Hazelnuts

Grilled Zucchini And Eggplant Pizza With Tapenade And Fontina

Farfalle with Wild Mushrooms  

Goat Cheese And Herb Soufflés

Leek, Potato And Cheese Tart 

Mac And Two Cheeses With Caramelized Shallots 

Mediterranean Vegetable Lasagna

Mushroom Stroganoff  

Mushroom And Gruyere Bread Pudding

Nacho Macaroni And Cheese

Oven-Dried Tomato Tart With Goat Cheese And Olives

Oven-Roasted Winter Vegetables With Rigatoni

Parmesan Custard Tart With Butternut Squash

Pasta Shells Filled with Feta And Herbs

Pasta With Mushrooms, Asparagus and Sun-Dried Tomatoes  

Pasta With Olives, Walnuts And Feta Cheese

Pasta With Peas And Basil 

Pasta With Roasted Eggplant, Ricotta And Basil

Pasta With Roasted Provencal Vegetable Sauce

Pasta with Sugar Snap Peas, Asparagus And Parmesan

Penne With Eggplant, Mint And Romano Cheese  

Penne With Eggplant, Olives And Feta Cheese

Penne With Roasted Asparagus And Balsamic Butter  

Penne With Roasted Tomato Sauce, Orange And Olives

Penne With Tomatoes, Olives And Two Cheeses  

Rigatoni With Eggplant And Pine Nut Crunch

Roasted Tomato And Herb Tart

Roasted Eggplant Lasagna With Broiled Tomato Sauce

Ruffle-Edged Pasta With Cauliflower and Parsley Sauce   Spaghetti With Broccoli, Brie And Walnuts

Spinach Fettuccini With Mushrooms And Artichokes

Spinach Frittata (National Award Winner in the Colavita Olive Oil Contest)

Spring Onion And Goat Cheese Bread Pudding

Tom's Award Winning Vegetarian Chili  

Tomato Bread Puddings

Veggie Pot Pie

Wild Mushroom And Gruyere Tart With Fresh Herb Salad  

Wild Mushroom Bread Pudding

Wild Mushroom Pizza With Caramelized Onions, Fontina And Rosemary

Zucchini Gruyere Tart  

WILD MUSHROOM BREAD PUDDING
Makes 6 Servings

3 tablespoons olive oil
6 ounces shitake mushrooms, stemmed, caps thickly sliced
6 ounces oyster mushrooms, thickly sliced
6 ounces Cremini mushrooms, thickly sliced
2 Portobello mushrooms, stems and gills removed, caps thickly sliced
4 teaspoons chopped garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon dried rubbed sage
1 teaspoon dried thyme
5 large eggs
2 cups whipping cream
1 cup milk (do not use low-fat or nonfat)
1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon ground pepper
6 cups 1 inch cubes crustless day-old French bread (about 6 ounces)

Preheat oven to 350F.  Lightly butter 8x8x2-inch glass baking dish.  Heat oil in heavy large pot over medium-high heat.  Add all mushrooms, garlic, basil, parsley, sage and thyme, and sauté until mushrooms are tender and brown, about 15 minutes.  Remove pot from heat.  Season mixture to taste with salt and pepper.  Whisk eggs, cream, milk, 1/4 cup Parmesan, salt and pepper in large bowl to blend.  Add bread cubes; toss to coat.  Let stand 15 minutes. Stir in mushroom mixture. Transfer to prepared dish.  Sprinkle 2 tablespoons cheese over top.  Bake until pudding is brown and puffed, and set in the center, about 1 hour.  Serve warm.

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OVEN-ROASTED WINTER VEGETABLES WITH RIGATONI
Makes 6 Servings

1 eggplant (about 12 ounces), cut into 3/4 inch pieces
2 small red potatoes, unpeeled, cut into 3/4 inch pieces
2 medium carrots, thinly sliced diagonally
1 1/2 medium-size red onions, cut into 1 inch pieces
1 cup mushrooms, quartered
8 large garlic cloves, peeled, and crushed
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried rosemary, crumbled
2 tablespoons olive oil (preferably extra-virgin)
2 cups broccoli florets
1 pound rigatoni, shell or fusilli pasta
2 tablespoons grated parmesan cheese

Preheat oven to 400F.  Combine first 8 ingredients in large roasting pan.  Add olive oil and toss to coat well.  Bake until vegetables are tender and beginning to brown, stirring occasionally, about 45 minutes.  Add broccoli to roasting pan and bake until broccoli is crisp tender, about 10 minutes.  Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.  Add 1/2 cup pasta cooking liquid to vegetables in roasting pan.  Drain pasta and add to roasting pan.  Toss pasta with vegetables to combine.  Transfer mixture to serving dish; sprinkle pasta with grated parmesan and serve.

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PASTA WITH OLIVES, WALNUTS AND FETA CHEESE
Makes 4 servings

8 oz. rotelle or fusilli pasta
1/2 cup chopped walnuts
1 clove garlic, minced
1/2 cup sliced green onions
1/3 cup extra virgin olive oil
8oz. Feta cheese, crumbled
5 oz. sliced very large black olives, drained
1/4 cup chopped fresh basil leaves

Cook pasta as directed on package; drain.  Toast walnuts in a large non-stick skillet on medium-high heat 5 minutes, stirring constantly.  Remove walnuts from skillet; set aside.  Cook and stir garlic and onions in oil on medium heat until tender.  Add hot cooked pasta, walnuts, cheese, olives and basil. Cook and stir until heated through and cheese just begins to melt.

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PASTA WITH ROASTED EGGPLANT, RICOTTA AND BASIL
Makes 2 Servings

3/4 pound eggplant, cut into l-inch pieces (about 4 cups)
2 tablespoons olive oil
1 medium onion, chopped fine (about 1 cup)
2 garlic cloves, minced
1 medium red bell pepper, sliced thin (about l cup)
1/2 pound vine-ripened plum tomatoes, seeded and chopped (about 4)
2 teaspoons balsamic vinegar, or to taste
1 pound rotelle or ziti
1/4 cup ricotta cheese
1/4 cup chopped fresh basil leaves
freshly grated Parmesan cheese to taste

Preheat oven to 450F.  In a jelly-roll pan toss eggplant with 1 tablespoon oil and salt and pepper to taste and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes. While eggplant is roasting, in a heavy skillet cook onion, garlic, and bell pepper with salt and pepper to taste in remaining tablespoon oil over moderate heat, stirring, until softened.  Add tomatoes and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes.  Stir in vinegar and roasted eggplant.  In a kettle of boiling salted water cook pasta until al dente and drain well, reserving about 1/4 cup cooking water.  In a bowl toss pasta well with sauce, ricotta, basil, Parmesan, salt and pepper to taste, and enough reserved cooking water to reach desired consistency. 

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SPINACH FETTUCCINI WITH MUSHROOMS AND ARTICHOKES
Makes 6 Servings

4 tablespoons olive oil
I pound mushrooms, sliced
3 large garlic cloves, pressed
1 teaspoon dried thyme, crumbled
1 large red bell pepper, coarsely chopped
19 ounce package frozen artichoke hearts, thawed, drained
1 cup whipping cream
1/2 cup vegetable stock or milk
1/2 cup freshly grated Parmesan cheese
1 pound spinach fettuccine
Additional freshly grated Parmesan cheese

Heat 3 tablespoons oil in heavy large skillet over high heat.  Add mushrooms, garlic and thyme and sauté until mushrooms are golden, about 6 minutes.  Add bell pepper and sauté 3 minutes.  Add artichoke hearts, cream, stock and 1/2 cup cheese and simmer 3 minutes.  Season to taste with salt and pepper.  (Sauce can be prepared 1 day ahead.  Cover and refrigerate.  Bring to simmer before continuing, thinning with more stock if necessary.)  Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite.  Drain.  Transfer to bowl.  Toss with remaining 1 tablespoon oil.  Pour sauce over.  Serve, passing additional cheese separately.

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BAKED PASTA WITH WILD MUSHROOM RAGU
Makes 6 Servings

1 cup boiling water
1/2 cup dried porcini mushrooms (1/2 ounce)
2 sundried tomato halves (not oil packed)
2 medium onions, chopped
3 garlic cloves, minced
2 teaspoons olive oil
1/2 cup dry red wine
2 thyme sprigs
1 pound fresh wild mushrooms, such as shitake, Cremini or oyster, trimmed and thinly sliced
1 can (28 ounces) Italian peeled tomatoes, chopped, with their juices
1 teaspoon sugar
1/2 teaspoon salt
freshly ground pepper
1 pound penne pasta
3/4 cup freshly grated Parmigiano-Reggiano cheese (1 1/2 ounces)
5 ounces ricotta salata cheese, thinly sliced or coarsely grated

In a heatproof bowl, pour the boiling water over the dried porcini and tomatoes. Cover and let steep until softened, at least 15 minutes.  In a medium saucepan, combine the onions, garlic and 1 1/2 teaspoons of the olive oil.  Cover and cook over moderate heat until the onions begin to wilt, about 5 minutes.  Uncover and sauté until the onions are just beginning to brown, about 2 minutes.  Scoop the dried mushrooms and tomatoes into a strainer, reserving the soaking liquid.  Rinse under cool water to remove any grit; squeeze dry. Chop coarsely and set aside. Carefully spoon about 3/4 cup of the clear soaking liquid into the saucepan, leaving behind any grit.  Add the red wine and thyme and boil for 1 minute.  Add the fresh mushrooms and cook, stirring, for 1 minute.  Add the canned tomatoes and their juices, the dried mushrooms and tomatoes, the sugar and the salt. Cover partially and simmer until the mushrooms are tender and the ragu is thick about 15 minutes. Season generously with pepper.  Preheat the oven to 375F.  Brush a shallow 2-quart casserole with the remaining 1/2 teaspoon of oil.  Cook the penne in a large pot of boiling salted water, stirring, until barely al dente, about 5 minutes (it will finish cooking later.) Drain the pasta.  Mix the pasta with the mushroom ragu and cheese.  Bake at 375 until cheese is melted and top is lightly browned, about 30 minutes.

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ASPARAGUS LASAGNA
Makes 8 Servings

4 pounds asparagus, trimmed
3 tablespoons extra virgin olive oil
Six instant (no-boil) lasagna (available at specialty foods shops and some supermarkets)
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth
1/2 cup water
7 ounces mild goat cheese such as Montrachet
1 teaspoon freshly grated lemon zest, or to taste
1 2/3 cups freshly grated Parmesan
1 cup heavy cream

Cut the tips off each asparagus spear and reserve them.  In each of 2 large shallow baking pans toss half the asparagus stalks with half the oil, coating them well, and roast them in a preheated 500F. oven, shaking the pans every few minutes, for 5 to 10 minutes, or until they are crisp-tender.  Sprinkle the asparagus with salt to taste and let it cool.  Cut the roasted asparagus into 1/2 inch lengths and reserve it.  In a large bowl of cold water let the sheets of lasagna soak for 15 minutes, or until they are softened.  In a saucepan melt the butter, add the flour, and cook the roux over moderately low heat, stirring, for 3 minutes.   Add the broth and the water in a stream, whisking, simmer the mixture for 5 minutes, and whisk in the goat cheese, the zest, and salt to taste, whisking until the sauce is smooth.  Drain the pasta well, arrange 1 sheet of it in each of 2 buttered 8-inch-square baking dishes, and spread each sheet with one fourth of the sauce.  Top the sauce in each dish with one fourth of the reserved roasted asparagus and sprinkle the asparagus with 1/3 cup of the Parmesan.  Continue to layer the pasta, the sauce, the asparagus, and the Parmesan in the same manner, ending with a sheet of pasta.  In a bowl beat the cream with a pinch of salt until it holds soft peaks.  Arrange the reserved asparagus tips decoratively on the pasta, spoon the cream over the pasta and the asparagus tips, spreading it with the back of the spoon, and sprinkle the remaining 1/3 cup Parmesan on top.  Bake the lasagna in the middle of a preheated 400F. oven for 20 to 30 minutes, or until it is golden and bubbling, and let it stand for 10 minutes before serving.

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RUFFLE-EDGED PASTA WITH CAULIFLOWER AND PARSLEY SAUCE
Makes 4 to 6 Servings

2 1/2 cups packed fresh parsley leaves (preferably flat-leafed)
2/3 cup olive oil
1 large head of cauliflower (about 2 1/2 pounds), cut into 1-inch flowerets and the stems sliced thin
1 pound gigli del gargano (ruffle-edged, cone-shaped pasta, available at some
Italian markets) or rotelle (corkscrew-shaped pasta)
1 cup pimiento-stuffed olives, chopped fine

In a blender puree the parsley with the oil. In a large steamer set over boiling water steam the cauliflower, covered, for 5 minutes, or until it is just tender. While the cauliflower is steaming, in a kettle of boiling salted water, boil the pasta until it is al dente and drain it well. In a large bowl toss the pasta with the parsley sauce, the cauliflower, the olives, and salt and pepper to taste.

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PENNE WITH EGGPLANT, MINT AND ROMANO CHEESE
Makes 2 Servings

12 ounces eggplant, unpeeled, cut into 1-inch thick slices
2 1/2 tablespoons (or more) olive oil
1 1/2 teaspoons white wine vinegar
2 cups penne pasta
2 large garlic cloves, minced
1/8 teaspoon dried crushed red pepper flakes
1/4 cup small fresh mint leaves
4 tablespoons chopped parsley
2/3 cups grated Romano cheese
2 tablespoons pine nuts, toasted

Preheat broiler. Place eggplant on broiler pan. Brush on 1 side with 1/2 tablespoon oil. Sprinkle with salt. Broil until brown, brushing with more oil if dry, about 2 minutes Turn eggplant, brush with 1/2 tablespoon oil and sprinkle with salt. Broil until tender but firm enough to hold shape when cut, about 2 minutes. Remove from oven; Sprinkle with vinegar. Cut into cubes. set oven at 250F. Place eggplant in oven to keep warm Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Heat 1 1/2 tablespoons oil in heavy large skillet over low heat. Add garlic and red pepper; sauté 1 minute. Add pasta, mint and 3 tablespoons parsley and stir until pasta is coated. Remove from heat; mix in 1/3 cup cheese and eggplant. Transfer to bowl. Top with 1 tablespoon parsley, 1/3 cup cheese and nuts.

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FARFALLE WITH WILD MUSHROOMS
Makes 4 to 6 Servings

1 head of garlic
1/4 cup extra-virgin olive oil
4 plum tomatoes, quartered
Salt and freshly ground pepper
1/4 cup dried porcini mushrooms (scant 1/2 ounce)
1/2 cup boiling water
1/2 pound assorted fresh mushrooms, such as chanterelles and stemmed shiitakes, halved or quartered if large
1 large shallot, minced
2 tablespoons dry Marsala wine
1 pound farfalle
1 1/2 tablespoons unsalted butter
1/2 cup shaved Parmesan cheese
6 basil leaves, finely shredded

Preheat the oven to 425F. Cut 1 inch off the top of the garlic and set the head on a piece of aluminum foil, cut side up. Pour l teaspoon of the olive oil over the foil and roast for about 1 hour or until very tender. Squeeze the roasted garlic from the skins into a small bowl and mash well. Cover with plastic wrap. Meanwhile on a rimmed baking sheet, toss the tomato wedges with 2 teaspoons of the olive oil and season with salt and pepper. Lay the tomato wedges on their sides and roast for about 30 minutes, or until tender and browned on the bottom. Using a spatula transfer the tomatoes to a plate. In a small heatproof bowl, cover the porcini with boiling water and set aside to soften about 20 minutes. Remove the mushrooms from the liquid and rinse them under running water to remove the grit; reserve the liquid. In a large skillet heat 2 tablespoons of the olive oil. Add the fresh mushrooms in an even layer, season with salt and pepper and cook over moderately high heat, without stirring until deep brown on the bottom, about 4 minutes. Stir the mushrooms and continue to cook until tender about 4 minutes longer. Transfer to a plate. Add the remaining 1 tablespoon of olive oil and the shallot to the skillet and cook over moderate heat until translucent, about 3 minutes. Add the Marsala and simmer until reduced by half. Pour in the reserved mushroom liquid, stopping when you reach the grit at the bottom. Add the porcini and the roasted garlic puree. Cook the farfalle in a large pot of boiling salted water until al dente, about 10 minutes. Meanwhile, rewarm the roasted tomatoes and the mushroom sauce. Add the sautéed fresh mushrooms to the sauce, swirl in 1 tablespoon of the butter and season with salt and pepper. Drain the pasta and toss it with the remaining l/2 tablespoon of butter. Add the mushroom sauce and toss well. Mound the pasta in 2 shallow bowls and top with the roasted tomato wedges, Parmesan shavings and basil.

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BAKED ZITI WITH WILD MUSHROOMS, PEPPERS AND PARMESAN
Makes 8 to 10 Servings

3 large yellow bell peppers (about 1 1/2 pounds)
1 large onion
3 garlic cloves
3 tablespoons olive oil
1 1/2 cups heavy cream
1 1/2 pounds wild mushrooms, e.g., shitake, Cremini, chanterelles
2 medium red bell peppers
2 medium orange bell peppers
1 pound ziti
2 cups freshly grated a Parmesan (about 6 ounces)

Chop yellow bell peppers and onion and mince garlic. In a 3-to4-quart heavy saucepan cook yellow peppers, onion, and garlic in 1 tablespoon oil, covered, over moderately low heat, stirring occasionally, until peppers are soft, about 30 minutes. Stir in cream. In a blender puree mixture in batches, transferring to a large bowl and season with salt and pepper. (Sauce may be made 2 days ahead and chilled, covered. Bring sauce to room temperature before proceeding. Thinly slice mushrooms lengthwise and cut red and orange bell peppers into 1/4-inch wide strips. In a deep large heavy skillet cook mushrooms and peppers in remaining 2 tablespoons oil over moderately high heat, stirring occasionally, until peppers are softened and most of liquid is evaporated, about 8 minutes, and season with salt and pepper. Preheat oven to 375F. Fill a 6-to 7-quart kettle three fourths full with salted water and bring to a boil. Stir in ziti and cook until just tender, about 10 minutes. Reserve 1 cup pasta cooking water and drain ziti well in a colander. Rinse ziti and drain well. Thinly slice scallion greens. Into sauce stir ziti, mushroom mixture, scallion greens, 1 1/2 cups Parmesan, reserved cooking water, and salt and pepper to taste. Spoon mixture into a 3-quart shallow baking dish and sprinkle with remaining 1/2 cup parmesan. Bake ziti in middle of oven until hot and pasta begins to brown, about 20 minutes.

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SPAGHETTI WITH BROCCOLI, BRIE AND WALNUTS
Makes 2 Servings

8 ounces spaghetti
1 1/2 tablespoons olive oil
1 bunch broccoli (about 1 1/4 pounds), cut into 1/2-inch flowerets
1 garlic clove, minced
8 ounces Brie, rind discarded, cut into 1-inch pieces
1/2 cup walnuts, toasted and chopped coarse

In a 6-quart kettle bring 5 quarts salted water to a boil. Add spaghetti and cook until al dente. Reserve 1/3 cup cooking liquid and drain pasta in a colander. Return pasta to kettle with reserved liquid. While pasta is cooking, in a large heavy skillet heat oil over moderate heat until hot but not smoking and cook broccoli with salt to taste, stirring occasionally, until crisp-tender about 5 minutes. Add garlic and cook, stirring, until golden about 30 seconds. To pasta add broccoli mixture, Brie, and walnuts, tossing until cheese is just melted, and season with salt and pepper.

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PASTA WITH SUGAR SNAP PEAS, ASPARAGUS AND PARMESAN
Makes 4 Servings

1 pound asparagus, trimmed, cut into 1 1/2-inch pieces
1/2 pound bow-tie pasta
1/2 pound sugar snap peas or snow peas, trimmed and strings removed
3 tablespoons olive oil
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Additional freshly grated Parmesan cheese

Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain well. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately.

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PASTA SHELLS FILLED WITH FETA AND HERBS
Makes 6 Servings

For sauce:
1/4 cup olive oil
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
2 28-ounce cans Italian plum tomatoes, chopped in processor with juices
1 cup chopped fresh basil
For filling:
2 15-ounce containers ricotta cheese
14 ounces feta cheese, chopped
1/2 cup chopped fresh basil
2 fresh chive bunches, chopped
2 eggs
1 12-ounce package jumbo pasta shells
Fresh basil sprigs

Make sauce:
Heat oil in heavy large saucepan over medium heat. Add onion and sauté 5 minutes. Add garlic and sauté until onion is tender, about 5 minutes. Add crushed red pepper and sauté 30 seconds. Add tomatoes. Simmer until sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in basil. (Can be prepared 1 day ahead. Cover and chill.)
Make filling:
Combine ricotta, 1 1/2 cups feta, 1/2 cup chopped basil and chives. Season to taste with salt and pepper. Mix in eggs. Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly. Preheat oven to 350F. Spread 3/4 cup sauce over bottom of each of two 13x9x2-inch glass baking dishes. Fill 30 shells and divide between dishes. Top with remaining sauce. Sprinkle with remaining feta. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake shells until heated through, about 30 minutes. Garnish with basil sprigs.

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ROASTED EGGPLANT LASAGNA WITH BROILED TOMATO SAUCE
Makes 8 Servings

For lasagna:
2 1-pound eggplants, peeled, cut into 1-inch pieces
2 tablespoons olive oil
2 pounds part-skim ricotta cheese
1 1/4 cups freshly grated Parmesan cheese (about 3 ounces)
1/2 cup chopped shallots
1 tablespoon chopped fresh rosemary
9 no-boil or oven-ready lasagna noodles
8 ounces smoked mozzarella cheese or smoked Gouda cheese, thinly sliced
For broiled tomato sauce with roasted garlic
2 medium heads garlic, separated into cloves, unpeeled
1/4 cup olive oil
4 pounds plum tomatoes, halved lengthwise
1 tablespoon red wine vinegar
2 teaspoons honey

Preheat oven to 375F. Brush baking sheet with olive oil. Place eggplant pieces on paper towels. Sprinkle with salt; let stand 20 minutes. Transfer eggplant to prepared sheet. Toss with 2 tablespoons oil. Roast eggplant until tender, stirring occasionally, about 30 minutes. Set aside. Maintain oven temperature. Mix ricotta cheese, 1/2 cup Parmesan, shallots and rosemary in large bowl. Season with salt and pepper. Oil 13x9x2-inch glass baking dish. Make tomato sauce (see below.) Spread 1/2 cup tomato sauce in dish. Arrange 3 lasagna noodles crosswise in single layer in dish. Spread half of ricotta mixture over noodles. Arrange half of eggplant over. Sprinkle with salt and pepper. Spoon generous 1 cup sauce over. Arrange half of mozzarella over sauce. Repeat layering 1 more time. Top with 3 lasagna noodles. Spread remaining sauce over. Sprinkle with 3/4 cup Parmesan. Cover tightly with lightly oiled foil. (Can be made 1 day ahead; chill.) Bake until noodles are tender and lasagna is heated through, about 45 minutes. Uncover; bake until cheese begins to brown and sauce is bubbling slightly at edges, about 15 minutes longer. Let stand 10 minutes before serving.
Make Broiled Tomato Sauce with Roasted Garlic:
Makes about 4 cups
Preheat oven to 350F. Combine garlic and oil in small glass baking dish. Cover with foil and bake until garlic is very tender, about 40 minutes. Using slotted spoon, transfer garlic to work surface; reserve garlic oil. Peel garlic cloves. Preheat broiler. Line 2 rimmed baking sheets with foil. Brush foil with some of reserved garlic oil. Arrange tomatoes, cut side down, on prepared sheets. Working in batches, broil tomatoes until skins are slightly charred, watching closely to avoid burning, about 10 minutes. Cool. Remove tomato skins and discard. Place tomatoes and any juices from baking sheets in processor. Add garlic, vinegar, honey and any remaining garlic oil. Puree sauce until smooth. Transfer to bowl. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate.)

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TOM'S AWARD WINNING VEGETARIAN CHILI
Makes 6 Servings

3 tablespoons olive oil
1 large onion, chopped
3 cloves of garlic, crushed and minced
2 large carrots, sliced thin
1 cup beets, peeled and diced
2 cups diced Portobello mushrooms
1 red or green bell pepper, diced
2 jalapeno peppers, seeded and diced
1 28-ounce can plum tomatoes, chopped
1 6-ounce can tomato paste
1 cup wild rice
1 cup vegetable broth
1 large ripe banana, mashed and chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 tablespoons maple syrup
Salt and Pepper to taste

In a large 3-quart Dutch oven, cook onion, garlic, carrots, beets in olive oil over medium heat for 7 minutes. Add mushrooms, peppers, tomatoes and cook for 5 minutes more. Add wild rice and broth and cook for 15 minutes.  Add banana, chili powder, cumin, oregano and maple syrup.  Bring to a boil. Reduce heat and simmer for 30 minutes until thickened. Add salt and pepper to taste. NOTE: This ages well-- store overnight
in refrigerator.  Reheat with a bit additional water or vegetable stock.

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1/2 cup diced onions
1/2 cup diced red peppers
4 tablespoons Colivita Extra Virgin Olive Oil
1 10 ounce package frozen spinach thawed
1 cup pitted Italian olives
1 tablespoon prepared horseradish
8 large eggs
Salt and pepper to taste
Italian bread olive oil toast

For frittata:
 In a large 12 inch frying pan cook the onions and peppers in 1 tablespoon olive oil over medium heat until soft 5 minutes. Squeeze as much of liquid as you can out of the spinach and add to pan. Cook slowly 4 minutes over low heat. Add olives and horseradish cook 2 more minutes. In a small bowl whisk together the eggs, 2 tablespoons olive oil and salt and pepper to taste. Add to pan and cook until eggs are set 5 minutes
For toast:
Toast thin slices of Italian bread and while still warm brush with remaining 1 tablespoon of olive oil and season with freshly ground black pepper.

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PASTA WITH MUSHROOMS, ASPARAGUS AND SUN-DRIED TOMATOES
Makes 6 Servings   

2 tablespoons olive oil
3 garlic cloves, minced
2 cups sliced mixed wild mushrooms (such as Cremini and shitake)
8 ounces asparagus, cut into 1-inch lengths
1/2 cup sun-dried tomatoes (not oil-packed; about 4 ounces), cut into thin strips
1/2 cup dry white wine
1/2 cup whipping cream
1/4 cup mascarpone cheese or cream cheese
1 tablespoon chopped fresh parsley
1 pound fusilli or other spiral pasta
1/4 cup freshly grated Parmesan cheese

Heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until golden, about 1 minute. Add mushrooms asparagus and sun-dried tomatoes. Sauté until tender and most of liquid evaporates, about 10 minutes. Add wine; boil until liquid is reduced by half, about 3 minutes. Add cream, mascarpone and parsley. Simmer until liquid is reduced to sauce consistency, about 8 minutes. Season with salt and pepper. Remove from heat. Meanwhile, cook pasta in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Rewarm sauce if necessary. Pour over pasta and toss to coat. Sprinkle with Parmesan and serve.

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MUSHROOM STROGANOFF
Makes 4 Servings

The mushroom ragout can also be served over toast points or as a side dish.

1 tablespoon butter
2 large garlic cloves, chopped
1 large onion, thinly sliced
2 pounds mushrooms, sliced (could use wild mushrooms such as Cremini or shitake)
1 tablespoon all purpose flour
1/2 cup dry white wine
1 cup sour cream (could use low-fat or non-fat)
1/4 teaspoon ground nutmeg
12 ounces linguine, freshly cooked

Melt butter in heavy large Dutch oven over medium-high heat. Add garlic and sauté 30 seconds. Add onion and sauté 2 minutes. Add mushrooms and sauté until tender and most liquid in pot evaporates, about 10 minutes. Reduce heat to medium. Add flour and stir 1 minute. Add white wine and cook until mixture thickens, stirring frequently, about 3 minutes. Mix in sour cream, then nutmeg. Season mushroom mixture to taste with salt and pepper. Add linguine to pot; toss to blend well and serve.

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PENNE WITH TOMATOES, OLIVES AND TWO CHEESES
Makes 4 Servings

6 tablespoons olive oil
1 1/2 cups chopped onion
1 teaspoon minced garlic
3 28-ounce cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons dried crushed red pepper
2 cups canned low-salt low fat chicken broth
1 pound penne or rigatoni
2 1/2 cups packed grated Havarti cheese
1/3 cup sliced pitted brine-cured olives (such as Kalamata)
1/3 cup grated Parmesan cheese
1/4 cup finely chopped fresh basil

Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer until mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.) Preheat oven to 375F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan. Bake until pasta is heated through, about 30 minutes.  Sprinkle with basil.

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LEEK, POTATO AND CHEESE TART
Makes 4 to 6  Servings 

For the crust:
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 tablespoons (about) ice water
For the filling:
1 8-ounce russet potato, peeled
2 tablespoons (1/4 stick) butter
2 cups sliced leeks (white and pale green parts only)
1 cup (packed) grated cheddar cheese (about 4 ounces)
3 large eggs
1/2 cup whole milk
1/2 cup whipping or heavy cream
3/4 teaspoon salt
1/4 teaspoon pepper

Make crust:
Blend flour and salt in a processor. Cut in butter using on/off turns until mixture resembles coarse meal. Add enough water to bind dough. Gather dough into ball; flatten into disk. Wrap in plastic and chill 45 minutes. Roll out the dough on a floured surface to 12-inch round. Transfer round to a 9-inch-diameter tart pan with removable bottom. Trim the edges, leaving a l/2-inch overhang. Fold the overhang in to form double-thick sides. Press tart edges to bring dough to 1/8 inch above pan. Chill 30 minutes. (Can be made 1 day ahead. Cover and keep chilled.) Preheat the oven to 375F. Line the crust with foil. Fill with dried beans or pie weights. Bake 15 minutes. Remove the foil and beans and bake until golden, about 20 minutes. Maintain the oven temperature.
Make filling:
Cook the potato in boiling salted water until tender but not mushy, about 15 minutes. Drain and cool. Cut into 1/4-inch-thick slices. Melt butter in heavy medium skillet over medium heat. Add the leeks and sauté until they begin to soften, about 3 minutes. Season with salt and pepper. Spoon the filling into the crust. Top with the potatoes. Sprinkle with cheese. Whisk the eggs, milk, cream, salt and pepper in large bowl. Pour over the   cheese. Bake the tart until the filling is set in the center, about 25 minutes. Serve warm.

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WILD MUSHROOM AND GRUYERE TART WITH FRESH HERB SALAD
Makes 4 to 6  Servings  

The base of the tart is purchased puff pastry, which makes this dish as easy as it is
delicious.

For the tart:
1/2 cup whole-milk ricotta cheese
1 large egg yolk
2 teaspoons plus 2 tablespoons extra-virgin olive oil
1/4 cup crème fraiche or sour cream
1 1/2 pounds assorted fresh wild mushrooms (such as   chanterelle, oyster, or stemmed shitake), sliced
2 teaspoons fresh thyme leaves
1 tablespoon butter
1 bunch green onions, thinly sliced on diagonal (about 1   1/2 cups)
1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
1 large egg yolk, beaten to blend with 1 teaspoon water (for glaze)
4 ounces thinly sliced Gruyere cheese
For the salad:
6 tablespoons fresh Italian parsley leaves
1/3 cup 1/2-inch pieces fresh chives
3 tablespoons fresh tarragon leaves
3 tablespoons fresh chervil leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice

Make the tart:
Puree the ricotta in a processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. Transfer the ricotta mixture to a bowl and fold in the crème  fraiche. Heat the remaining 2 tablespoons oil in a heavy large skillet over medium-high heat. Add the mushrooms and sauté 7 minutes. Mix in the thyme. Season to taste with salt and pepper. Add butter and sauté until the mushrooms are tender, about 4 minutes longer. Mix in the green onions. Preheat the oven to 400F. Roll out the puff pastry on a lightly floured surface to a 13x9-inch rectangle. Using a sharp knife and starting 1/4 inch in from edge, cut a score line around the entire perimeter of dough, cutting halfway through. Brush the 1/4-inch dough border with glaze. Transfer the dough to ungreased heavy baking sheet. Spread the ricotta mixture over dough, inside the border. Top with half of the mushrooms, half of the Gruyere, then the remaining mushrooms and Gruyere. Bake the tart until the crust is golden and the Gruyere melts, about 25 minutes.
Make the salad:
Toss the herbs with the oil and lemon juice in a small bowl. Season with salt and pepper. Cut the tart into rectangles. Transfer to plates. Garnish with herb salad.

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BREAD PUDDING WITH LEEKS AND GARLIC
Makes 10 servings   

One 1 1/2-pound brioche or challah loaf, cut into 3/4-inch dice
6 tablespoons unsalted butter, 4 melted
3 large leeks, white and tender green parts only, sliced 1/2 inch thick
3 large garlic cloves, thinly sliced
Salt and freshly ground pepper
1/4 cup dry white wine
1/4 cup chopped flat leaf parsley
1 teaspoon chopped thyme
4 eggs, slightly beaten
2 cups milk
2 cups heavy cream or half-and-half
1 cup turkey stock or canned low-sodium, no fat chicken broth
1 cup coarsely grated Swiss cheese

Preheat the oven to 350F. On a rimmed baking sheet, toss the brioche with the melted butter and bake for 20 minutes, or until golden and crisp. Let cool. Melt the remaining 2 tablespoons butter in a large skillet. Add the leeks and garlic and season with salt and pepper. Cover and cook over moderate heat for 5 minutes, then uncover and cook; stirring, until softened, about 5 minutes longer. Add the wine and cook until evaporated, then remove from the heat and stir in the parsley and thyme; let cool. In a large bowl, whisk the eggs with the milk, cream and stock. Add the leek mixture and season generously with salt and pepper. Stir in the brioche and cheese. Transfer the mixture to a 3- to 4-quart buttered baking dish. Cover with plastic and refrigerate overnight. Bring to room temperature before baking. Preheat the oven to 375F. Toss the bread to make sure it's evenly soaked. Cover with a buttered sheet of foil and bake for 1 hour, or until just set. Remove the foil and bake for 30 minutes longer, or until the top is golden and crisp. (The bread pudding can be refrigerated overnight. Cover the baking dish with foil and reheat in a 350F oven; uncover and recrisp under a broiler.)

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PASTA WITH PEAS AND BASIL
Serves two as a main course; four as a first course.   

Use a pasta that can catch the peas, such as small shells, tubetti, or farfalle or very curly egg noodles. For a beautiful orange hue and an exotic fragrance, add a couple of pinches of saffron at the same time you add the shallots.

8 ounces curly egg noodles or dried shaped pasta
2 tablespoons unsalted butter
3 shallots, chopped
l/4 cup dry white wine
1/2 cup vegetable stock, chicken stock, or water; more as needed
1 1/2 pounds peas, shucked (to yield 1 to 1 1/2 cups/frozen unthawed peas also work well)
1/2 teaspoon sea salt, or to taste
3/4 cup crème fraiche
l/4 cup freshly grated Parmesan or Dry Jack cheese
1/2 cup thinly sliced basil leaves (chiffonade--roll the leaves in a log shape and thinly slice)
Freshly ground black pepper

Cook the pasta in a large pot of boiling salted water. Meanwhile, in a wide skillet over medium heat, melt the butter. Add the shallots; cook, stirring, until soft, about 3 minutes. Add the wine and cook until reduced by two-thirds and slightly syrupy. When the pasta is just about done boiling, add the stock and the peas to the skillet. Sprinkle with the sea salt, and cook until the peas are just tender. Remove the pan from the heat and stir in the crème fraiche (it needn't melt completely). As soon as the pasta is done, drain it and add it to the pea mixture; it's fine to let some of the pasta water drip into the skillet, Toss with tongs to coat the pasta thoroughly, adding more stock if needed, Sprinkle with the grated cheese and basil, add a grinding of black pepper, and serve in heated pasta bowls.

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PENNE WITH ROASTED TOMATO SAUCE, ORANGE AND OLIVES
Makes 4 Servings

Nonstick vegetable oil spray
2 pounds plum tomatoes, each cut into 6 wedges
1 onion, halved lengthwise, cut into thin wedges
2 tablespoons extra-virgin olive oil
4 garlic cloves, coarsely chopped
1 tablespoon grated orange peel
1/2 cup orange juice
2 cups penne (about 8 ounces)
3/4 cup chopped fresh basil
1/4 cup chopped pitted Kalamata olives
1/4 cup freshly grated pecorino Romano cheese

Position 1 rack in bottom third of oven and 1 rack in middle of oven; preheat to 450°F. Spray 2 rimmed baking sheets with nonstick spray. Spread tomatoes on 1 sheet and onion on second sheet. Drizzle 1 tablespoon oil over vegetables on each. Sprinkle garlic and orange peel over both. Sprinkle with salt and pepper. Roast until vegetables are very tender and brown around edges, stirring occasionally, about 30 minutes for onion and 45 minutes for tomatoes. Cool slightly. Pour 1/4 cup orange juice over vegetables on each sheet, scraping up any browned bits from bottom of sheets. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. Add tomato and onion mixtures, basil, and olives to pasta. Stir over medium heat until heated through, adding enough reserved pasta cooking water to moisten. Transfer to bowl. Sprinkle with cheese.

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PENNE WITH EGGPLANT, OLIVES AND FETA CHEESE
Makes 8 to 10 Servings

8 tablespoons olive oil
3/4 pound red bell peppers, diced
6 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
1 tablespoon dried leaf oregano
1 28-ounce can diced tomatoes in juice
1 cup thinly sliced fresh basil
1/2 cup coarsely chopped pitted Kalamata olives or other
brine-cured black olives
1/4 cup tomato paste
2 tablespoons red wine vinegar
12 ounces penne pasta

Brush 13x9x2-inch glass baking dish with 2 tablespoons oil. Heat remaining 6 tablespoons oil in heavy large pot over medium-high heat. Add bell peppers, garlic and crushed pepper; sauté 3 minutes. Add eggplant and oregano. Reduce heat to medium-low. Cover; cook until eggplant softens, stirring often, about 15 minutes. Mix in tomatoes with juices, 1/2 cup basil, olives, tomato paste and vinegar. Cover; simmer until all vegetables are tender, stirring occasionally, about 12 minutes. Season with salt and pepper. Cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well. Stir pasta into vegetable mixture. Transfer to prepared dish. Cover dish with foil. (Can be prepared 1 day ahead. Refrigerate.) Preheat oven to 350°F. Bake pasta covered until heated through, about 20 minutes (40 minutes if refrigerated). Sprinkle with feta, then 1/2 cup basil.

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PARMESAN CUSTARD TART WITH BUTTERNUT SQUASH
Serves 6

For tart shell:
1 1/4 cups all-purpose flour
2 1/2 teaspoons finely chopped fresh sage
Rounded 1/4 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into cubes
2 tablespoons cold vegetable shortening, cut into pieces
2 to 4 tablespoons ice water
1 large egg white (yolk reserved for filling), lightly beaten
For filling:
2 oz finely grated Parmigiano-Reggiano (1 cup)
1 cup heavy cream
1 1/2 tablespoons olive oil
3/4 lb piece butternut squash, peeled, seeded, and cut into 1/2-inch pieces (2 cups)
3/8 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 whole large egg
1 large egg yolk
Garnish: fried sage leaves

Special equipment: a pastry or bench scraper; a 13 1/2- by 4-inch rectangular* or 8 1/2-inch round fluted tart pan with a removable bottom; pie weights or dried beans

Make shell:
Combine flour, sage, and salt in a food processor, then add butter and shortening and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle with 2 tablespoons ice water and pulse until just incorporated. Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, pulsing until just incorporated, then test again. (Do not overwork, or pastry will be tough.) Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough into a ball with scraper, then flatten into a 5-inch square. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour. Put oven rack in middle position and preheat oven to 375F. Roll out dough on a lightly floured surface with a floured rolling pin into a size larger than the pan and with enough excess to fold over on the sides and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides of shell all over with a fork. Chill until firm, about 30 minutes. Line pastry shell with foil and fill with pie weights. Bake until sides are set and edges are pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 10 to 15 minutes more. Lightly brush bottom and sides of shell with egg white and continue to bake until dry and shiny, about 5 minutes. Cool completely in pan on a rack, about 15 minutes. Reduce oven temperature to 325F.
Make filling while shell bakes:
Bring cheese and cream just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes. Pour steeped cream through a fine-mesh sieve into a bowl, pressing hard on cheese solids and then discarding them. While cream steeps, heat oil in a 10-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté squash with 1/8 teaspoon salt and 1/8 teaspoon pepper, turning, until lightly browned on all sides, 8 to 10 minutes. Transfer with a slotted spoon to paper towels to drain and cool slightly. Whisk together whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl until combined. Add steeped cream, whisking until smooth.
Fill and bake tart:
Scatter squash evenly in tart shell and pour custard over. Bake until custard is just set and golden in patches, 30 to 35 minutes. Cool tart in pan on rack at least 20 minutes. Halve tart crosswise, then cut in half lengthwise and cut each quarter into 8 pieces. Serve warm or at room temperature. (Cooks' notes: Pastry dough can be chilled up to 1 day. Let stand at room temperature until slightly softened, about 20 minutes, before rolling out. Tart can be baked 6 hours ahead and cooled completely, then kept, loosely covered with plastic wrap, at room temperature.)

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MUSHROOM AND GRUYERE BREAD PUDDING
Makes 8 Servings

Nonstick vegetable oil spray
2 tablespoons olive oil
1 pound assorted fresh mushrooms (such as Cremini, button, and stemmed shiitake), thinly sliced
1 cup chopped onion
1/2 cup dried porcini mushrooms,* broken into pieces
2 tablespoons chopped fresh tarragon
2 garlic cloves, minced
1/4 cup Madeira
2 cups whole milk
4 large eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
12 slices white bread, crusts trimmed
3/4 cup grated Gruyère cheese
3/4 cup freshly grated Parmesan cheese

* Dried porcini mushrooms are available at Italian markets, specialty foods stores, ands on-line at Earthy Delights

Spray 13x9x2-inch glass baking dish with nonstick spray. Heat oil in large nonstick skillet over medium-high heat. Add fresh mushrooms and onion; sauté 3 minutes. Add dried porcini; sauté until mushrooms are brown, about 8 minutes. Mix in tarragon and garlic; season with salt and pepper. Transfer to medium bowl. Add Madeira to same skillet; boil until reduced by half, stirring, about 1 minute. Whisk milk and eggs in large bowl to blend. Whisk in Madeira, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange 6 bread slices over bottom of prepared dish. Top with mushroom mixture, half of Gruyère, and half of Parmesan cheese. Cover with remaining 6 bread slices. Drizzle egg mixture over; press gently to submerge bread. Cover; chill at least 1 hour and up to 3 hours. Preheat oven to 350°F. Sprinkle remaining Gruyère and Parmesan cheese over bread pudding. Bake uncovered until bread pudding puffs and top is golden brown, about 40 minutes.

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AUTUMN LASAGNA
Makes 6 Servings

1/2 pound green or purple cabbage leaves (about 8)
1 ounce dried porcini mushrooms (about 1 cup)*
5 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 garlic cloves, peeled
1 sprig rosemary
1 cup red wine
4 tablespoons all-purpose flour
1 quart whole milk, heated
Pinch nutmeg
1 ounce freshly grated Pecorino cheese
1 ounce freshly grated Parmigiano Reggiano Cheese
10 pieces lasagna noodles (can use the type to be precooked or the type that does not require precooking and will cook while the lasagna is baking)

* Dried porcini mushrooms are available at Italian markets, specialty foods stores, and on-line at Earthy Delights

Preheat oven to 375F. Cut cabbage into thin strips. Pour boiling water over porcini and let soak for 30 minutes or until softened. Drain and chop porcini. Heat 1 tablespoon of the butter and the oil in a large skillet over moderately low heat. Add garlic, porcini and rosemary and cook until garlic is golden, about 3 minutes. Add cabbage and cook over low heat, covered for 5 minutes. Add wine and simmer until wine is evaporated. Add 1/4 cup water and cook over low heat until cabbage is tender, about 6 minutes. Discard garlic and rosemary and season cabbage with salt and pepper to taste, Melt remaining 4 tablespoons butter over moderately low heat. Add flour and cook, stirring, for 3 minutes. Add milk in a stream, whisking and bring mixture to a boil. Simmer for 5 minutes and season with salt and pepper to taste and a pinch of nutmeg. Add cabbage to sauce. Combine the 2 cheeses. Spread one-third of the cabbage mixture in the bottom of a 9x13-inch pan. Arrange half of the lasagna noodles (if using regular, precook noodles as directed) in one layer on top of the cabbage and top with half the remaining cabbage mixture and half of the cheese mixture. Arrange the remaining lasagna noodles over the cheese and top with the remaining cabbage mixture and cheese. Bake in the middle of the oven for 25 to 30 minutes or until bubbling.

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BUTTERNUT SQUASH AND MUSHROOM LASAGNA
Makes 8 Servings

1/4 cup (1/2 stick) unsalted butter
2 1/2 cups chopped onions
1/2 pound Cremini (baby bella) mushrooms, sliced (about 3 cups)
2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)
1 14-ounce can vegetable broth
4 tablespoons chopped fresh thyme, divided
4 tablespoons sliced fresh sage, divided
3 15-ounce containers whole-milk ricotta cheese
4 cups grated mozzarella cheese, divided
2 cups grated Parmesan cheese, divided
4 large eggs
Olive oil
1 9-ounce package no-boil lasagna noodles

 

Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.  Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper. Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs. Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 13/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil. Preheat oven to 350F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. (The lasagna can be assembled one day ahead and refrigerated.)

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ASPARAGUS PIZZETTAS WITH FONTINA CHEESE
Makes FOUR 8-INCH PIZZETTAS
 

1 pound pizza or bread dough (You can also use the small Boboli pizza shells)
2 pounds medium asparagus, tough ends discarded
1 large shallot, thinly sliced
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
Semolina or fine cornmeal, for dusting
2 cups shredded Fontina cheese (6 ounces)
1 cup shredded fresh mozzarella (3 ounces)
4 large sorrel leaves, julienned
Fresh lemon juice

 

If Using Pizza Dough:
If you are using pizza dough, you can use a pizza stone for a very crispy crust or a cookie sheet.  If using a pizza stone, set it on  the bottom shelf of the oven. Preheat the oven to 500F, allowing at least 30 minutes for the stone to heat. On a lightly floured work surface, cut the dough into 4 pieces and roll each piece into a ball. Cover with plastic wrap and let rest for 10 minutes.  On a lightly floured surface, roll 1 ball of dough into an 8-inch round. Dust a pizza peel with semolina and set the dough round on it.
If Using a Boboli Pizza Shell:
Skip the above step, and just preheat the oven to 500F. For Boboli pizza, use a large piece of foil on the oven rack.
Make the Asparagus:
In a saucepan of boiling salted water, cook the asparagus until tender, about 4 minutes. Drain and pat dry. Slice the asparagus 1/4 inch thick on the diagonal and transfer to a large bowl. Add the shallot and 2 tablespoons of the olive oil and season with salt and pepper. (MAKE AHEAD The asparagus mixture can be refrigerated overnight.) 
Assemble the Pizzettas:
Lightly brush the dough or Boboli with olive oil. Scatter 1/2 cup of the Fontina cheese and 1/4 cup of the mozzarella on the dough, then top with one-fourth of the asparagus. Slide the pizzetta onto the hot stone, cookie sheet or a foil layer if using a Boboli. Bake for about 6 minutes, or until it is crisp and browned on the bottom and bubbling on top. If using foil and a Boboli shell, pull out the foil for the last minute of baking to crisp the bottom of the Boboli.  Using a large spatula, transfer the pizzetta to a work surface and cut it into quarters. Sprinkle the pizzetta with the sorrel and lemon juice and serve. If using a pizza stone, As soon as 1 pizzetta is in the oven, prepare the next. Slide it into the oven when the first comes out. Otherwise, you can make multiple pizzettas at once on the foil or cookie sheet.  (You can also make these on the grill with a Boboli and foil.)

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SPRING ONION AND GOAT CHEESE BREAD PUDDING
Makes 8 Servings
 

1 pound sourdough bread, crust removed, cut into 3/4-inch cubes
5 tablespoons unsalted butter
3 bunches of scallions, cut into 1/2-inch lengths
1 large garlic clove, finely chopped
Kosher salt and freshly ground pepper
4 large eggs
1 1/2 cups heavy cream
3/4 cup sour cream
1 tablespoon chopped basil
One 10 1/2-ounce log of fresh goat cheese, crumbled

 

Preheat the oven to 400F. Spread the bread cubes on a baking sheet and toast in the oven for 10 minutes, or until golden.  In a large skillet, melt the butter over moderately high heat. Add the scallions and garlic and cook, stirring until the scallions are crisp-tender, about 3 minutes. Season with salt and pepper. In a large bowl, whisk the eggs with the heavy cream and sour cream. Gently fold in the bread cubes, scallions, basil and half of the goat cheese. Season with salt and pepper. Let stand until all of the liquid has been absorbed, about 30 minutes. Transfer the bread pudding to a 12-by-8-by-2-inch baking dish. Sprinkle the remaining goat cheese on top. (MAKE AHEAD The unbaked bread pudding can be refrigerated overnight. Bring to room temperature before baking.) Set the baking dish in a roasting pan and add enough hot water to the pan to reach halfway up the side of the baking dish. Bake for 40 minutes, or until the pudding is set and the top is golden brown. Serve hot or warm.

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MEDITERRANEAN VEGETABLE LASAGNA
Makes 12 Servings

For Lasagna:
12 lasagna noodles (can use no-bake noodles)
For Filling:
1 medium eggplant, unpeeled, cut into 1/2-inch pieces
6 tablespoons olive oil
1 cup finely chopped onions
1 green bell pepper, finely chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red pepper
2 tablespoons red wine vinegar
1 1/2 cups canned crushed tomatoes in puree
1 cup pitted Kalamata olives, sliced
1/2 cup chopped fresh basil
For the Sauce:
3 cups ricotta cheese (about 2 pounds)
1/2 cup milk
1 1/2 cups (6 OZ.) grated Pecorino Romano cheese
1 cup chopped fresh Italian (flat) parsley
2 tablespoons grated lemon peel
2 teaspoons dried mint
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat oven to 425F. Cook lasagna noodles according to package directions. Rinse under cold running water to cool: drain. (If using no-bake lasagna noodles, skip these previous steps) In large bowl, toss eggplant with 3 tablespoons of the oil; spread on a large rimmed baking sheet. Bake 15 to 20 minutes until tender and lightly browned stirring once. Remove from the oven and reduce oven temperature to 375F. Meanwhile, heat remaining 3 tablespoons of oil in a large skillet over medium heat until hot. Add onions and bell pepper. cook 5 to 8 minutes until softened. Add garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper and red pepper and cook 2 or 3 minutes or until garlic is soft. (Be careful not to burn the garlic. Add vinegar and cook and stir until evaporated. Stir in the tomatoes, simmer 10 minutes or until slightly thickened. Remove from the heat. Gently stir in the basil, olives and eggplant. In a large bowl, whisk together the ricotta cheese and milk until smooth. Reserve 1/3 cup of the Pecorino cheese. Add the remaining Pecorino cheese, parsley, lemon peel, mint, 1/2 teaspoon salt and 1/4 teaspoon black pepper to the ricotta cheese mixture and mix well. Grease 13x9-inch pan. Arrange 3 lasagna noodles in the pan, overlapping or trimming as necessary. Spread noodles with half of the filling. Top with 3 noodles; spread with half of the cheese sauce. Repeat layers. Sprinkle with the reserved Pecorino Romano cheese. Cover with foil. Bake at 375F for 45 to 50 minutes or until lasagna is hot throughout. Remove the foil and bake an additional 10 minutes until golden and bubbly. Let stand 15 minutes.

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GOAT CHEESE AND HERB SOUFFLÉS
Makes 6 Servings
 

7 tablespoons grated Parmesan cheese
3/4 cup whole milk
3 large egg yolks
2 tablespoons (1/4 stick) butter
1/2 cup chopped red onion
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
2 tablespoons all purpose flour
1 cup crumbled soft fresh goat cheese (such as Montrachet)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
Large pinch of cayenne pepper
4 large egg whites
 
Preheat oven to 350F. Butter six 3/4-cup soufflé dishes. Place 1 tablespoon Parmesan in each dish; rotate dishes to coat with cheese, leaving excess in dishes. Place dishes on baking sheet. Whisk milk and yolks in bowl to blend. Melt butter in saucepan over medium-high heat. Add onion, thyme, and rosemary; sauté 3 minutes. Add flour; whisk 1 minute. Whisk in milk mixture. Whisk soufflé base until thick and bubbling, about 2 minutes. Remove pan from heat. Add 1/2 cup goat cheese, salt, black pepper, and cayenne pepper; whisk until cheese melts. Beat whites in bowl until stiff but not dry. Fold 1/4 of whites into base in pan. Sprinkle remaining 1/2 cup goat cheese and 1 tablespoon Parmesan over. Fold in remaining whites in 2 additions. Divide mixture among dishes. Bake soufflés until puffed and beginning to brown on top, about 20 minutes. Serve immediately.

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BAKED ASPARAGUS AND YELLOW PEPPER FRITTATA
Makes 12 Servings

2 pounds thin asparagus
2 large yellow bell peppers
3 shallots
1 medium zucchini
3 scallions
1 tablespoon unsalted butter
10 large eggs
1/2 cup heavy cream
3 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
 

Preheat oven to 350F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart). Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry. In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes. In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions. Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of baking dish and slide onto a platter.

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EGGPLANT, TOMATO AND FONTINA PIZZA
Makes 2 10 inch pizzas

To make this easier, buy pizza dough from your local pizzeria, use refrigerator pizza dough or a Boboli pizza shell.

(1 1/2-lb) eggplant, cut crosswise into 1/4-inch-thick slices
1 3/4 teaspoons salt
3/4 cup packed fresh basil leaves
1/4 cup packed fresh mint leaves
2 garlic cloves
10 oz grape tomatoes (2 cups), quartered
5 tablespoons extra-virgin olive oil plus additional for brushing dough
1/4 lb Italian Fontina, rind discarded and cheese cut into 1/4-inch dice (1 cup)
Flour for dredging
 

Prepare pizza toppings:
Sprinkle eggplant with 1 1/2 teaspoons salt in a colander and let drain in sink, turning slices occasionally, 30 minutes. Finely chop together basil, mint, and garlic. Toss with tomatoes in a bowl, then drain in a sieve set over bowl. Preheat broiler. Rinse eggplant, then pat dry in batches between paper towels, pressing firmly to remove excess liquid. Brush both sides of slices with oil (about 4 tablespoons total) and form small stacks, then cut stacks into quarters. Arrange eggplant pieces in 1 layer in 2 shallow heavy baking pans and broil, 1 pan at a time, about 5 to 6 inches from heat, turning eggplant over once, until golden brown, 7 to 8 minutes per batch. Cool eggplant to room temperature. Put pizza stone (or cookie sheet) in lower third of oven and preheat oven to 500F (allow 1 hour for pizza stone to heat).
Assemble pizzas:
Do not punch down dough. Gently dredge 1 piece of dough in flour to coat, then transfer to a sheet of parchment paper set on baking peel or baking sheet. Holding 1 edge of floured dough in the air with both hands and letting bottom touch parchment, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch it to a round roughly 10 inches in diameter. Lay round on parchment and adjust shape as needed. Discard any liquid exuded from tomatoes and toss tomatoes with remaining tablespoon oil and remaining 1/4 teaspoon salt in bowl. Brush dough round with oil and scatter half of eggplant, half of tomatoes, and half of cheese over it, leaving a 1-inch border around edge. Line up far edge of pizza peel or a large spatula with far edge of pizza stone and tilt peel/spatula down, jerking it gently to start pizza moving. Slide pizza, along with parchment, onto stone and bake until crust is golden brown and cheese is bubbling, 12 to 15 minutes. Remove pizza from oven by sliding peel under paper. Transfer pizza to a cutting board and discard parchment. While first pizza is baking, assemble second pizza on another sheet of parchment, then bake in same manner.

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PASTA WITH ROASTED PROVENCAL VEGETABLE SAUCE
Makes 6 Servings
 

1 16- to 18-ounce eggplant, unpeeled, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
2 tablespoons olive oil
2 medium zucchini, trimmed, cut into 1-inch pieces
2 garlic cloves, minced
1 28-ounce can seasoned crushed tomatoes with Italian herbs
12 ounces penne pasta
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
 
Preheat oven to 400F. Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer. Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot. Add roasted vegetable sauce and all herbs to pasta and toss to blend. Gradually add enough reserved pasta cooking liquid to moisten as desired. Season to taste with salt and pepper. Transfer pasta to bowl and serve.

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TOMATO BREAD PUDDINGS
Makes 2 Servings

a 14 1/2-ounce can stewed tomatoes including liquid
1 1/2 tablespoons packed dark brown sugar
1 teaspoon Worcestershire sauce
a pinch cayenne
2 tablespoons unsalted butter, melted
4 slices (each about 3/8 inch thick) homemade-style white bread,
crusts discarded, cut into 3/4-inch squares

Preheat oven to 400F. In a small saucepan simmer tomatoes, brown sugar, Worcestershire sauce, and cayenne, stirring, 5 minutes. In a bowl drizzle butter over bread squares and toss to coat. Divide bread squares between two 1-cup soufflé dishes or custard cups and top each serving with half of tomato mixture. Bake tomato puddings in middle of oven 20 minutes.

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NACHO MACARONI AND CHEESE
Makes 6-8 Servings

2 cups small elbow macaroni
1/2 cup bottled thick and chunky salsa verde (medium heat)
1 cup (packed) fresh cilantro leaves
3 cups (packed) coarsely grated sharp cheddar cheese (12 ounces), divided
4 teaspoons all purpose flour
1 cup whole milk
3/4 cup heavy whipping cream
1/4 teaspoon (scant) ground cloves
1 cup large corn chips

Preheat oven to 425F. Cook macaroni in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally, about 6 minutes. Drain. Meanwhile, blend salsa and cilantro in processor. Toss 2 cups cheese and flour in medium bowl to coat. Bring milk, cream, and cloves to simmer in large saucepan over medium-high heat. Add cheese mixture. Whisk until sauce is smooth, about 1 minute. Mix in macaroni; season with pepper.
Spread half of macaroni mixture in 11 x 7-inch baking dish. Drop half of salsa mixture over in dollops. Sprinkle with 1/2 cup cheese. Top with remaining macaroni mixture and salsa mixture. Sprinkle chips over. Top with 1/2 cup cheese. Bake until heated through, about 10 minutes.

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ARTICHOKE BREAD PUDDING
Makes 6 to 8 Servings

Use jarred artichoke hearts marinated in oil

One 1-pound loaf sourdough bread, sliced 1/2 inch thick
1 large garlic clove, halved
One 1 1/4-pound jar marinated artichokes, drained and thinly sliced, oil reserved
Salt and freshly ground pepper
3/4 pound Manchego cheese, rind removed, cheese thinly sliced (do not use one that has been aged a long time)
1 quart whole milk
6 large eggs, lightly beaten

Preheat the oven to 425F. Toast the bread directly on the oven racks until dry and lightly golden, about 3 minutes. Rub 1 side of the toast with the cut sides of the garlic clove. Lower the oven temperature to 375F.  Brush the bottom of a 9-by-13-inch baking dish with 1 tablespoon of the reserved artichoke oil and arrange one-third of the toast in a single layer. Top with half of the artichokes. Season lightly with salt and pepper and top with one-third of the cheese. Repeat with another layer of toast, artichokes and cheese and season with salt and pepper. Top with the remaining toast and cheese.  In a bowl, mix the milk with the eggs. Season with salt and pepper. Pour the custard over the bread; cover with plastic wrap. Lay a few cans on the plastic to keep the bread submerged. Let soak until most of the custard is absorbed, about 15 minutes. Remove the plastic.  Place a sheet of oiled parchment paper on top of the pudding and cover with foil. Bake in the center of the oven for 30 minutes. Remove the foil and parchment; bake for 15 minutes longer, or until the top is golden. Let the pudding cool for 15 minutes before cutting into squares and serving. MAKE AHEAD The pudding can be prepared through Step 3 and refrigerated overnight. Let stand at room temperature for 30 minutes before proceeding

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OVEN DRIED TOMATO TART WITH GOAT CHEESE AND OLIVES
Makes 8 TO 10 Servings

Oven-drying the tomatoes before baking the tart concentrates their sweetness and prevents juices from softening the filling. Best to do this in the summer when you can get REAL tomatoes
 

5 tablespoons extra-virgin olive oil, divided
6 medium tomatoes or large romas, cored, halved crosswise, seeded
2 small garlic cloves, thinly slivered
2 tablespoons minced fresh thyme, divided
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed 1 cup coarsely grated whole-milk mozzarella cheese
1/2 cup soft fresh goat cheese (about 4 ounces)
2 large eggs
1/4 cup whipping cream
1/3 cup oil-cured black olives, pitted
2 tablespoons freshly grated Parmesan cheese
 
Preheat oven to 300F. Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil. Place tomato halves, cut side up, on baking sheet. Sprinkle garlic and 1 tablespoon thyme over tomatoes; drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper. Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet. (Can be prepared 1 day ahead. Store in single layer in covered container in refrigerator.) Roll out pastry on lightly floured surface to 13-inch square. Transfer pastry to 9-inch-diameter tart pan with removable bottom, pressing pastry firmly onto bottom and sides of pan. Trim overhang to 3/4 inch. Fold overhang in and press, pushing crust 1/4 inch above pan. Pierce crust all over with fork; chill 30 minutes. Position rack in center of oven and preheat to 375F. Line pastry with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans; bake until crust edges are golden, piercing with fork if crust bubbles, about 12 minutes longer. Cool crust 10 minutes. Reduce oven temperature to 350F. Meanwhile, using fork, mash mozzarella cheese, goat cheese, and remaining 1 tablespoon thyme together in medium bowl. Season with salt and pepper. Add eggs and cream and stir until mixture is well blended. Spread cheese filling evenly in crust. Arrange tomato halves in filling, cut side up. Place olives between tomatoes. Sprinkle Parmesan cheese evenly over top. Bake until filling is puffed and set, about 35 minutes. Cool 5 minutes. Push up pan bottom, releasing sides. Serve tart warm.

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FARFALLE WITH MASCARPONE, ASPARAGUS AND HAZELNUTS
Makes 4 Servings

2 pounds slender asparagus, trimmed, cut on diagonal into 2-inch lengths (about 6 cups)
3 tablespoons olive oil 1 pound farfalle (bow-tie pasta)
1 8-ounce container mascarpone cheese*
2/3 cup freshly grated Parmesan cheese
1/2 cup hazelnuts, toasted, husked, coarsely chopped
3 tablespoons chopped fresh chives
Parmesan cheese shavings

*Italian cream cheese; can be found at Italian markets and some supermarkets.
 

Preheat oven to 450F. Line rimmed baking sheet with aluminum foil. Place asparagus on prepared sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat; spread in single layer. Roast until asparagus is tender, about 10 minutes. (Can be prepared 2 hours ahead; let stand at room temperature.) Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking water. Return pasta to pot. Stir in mascarpone, grated Parmesan cheese, and asparagus. Toss over medium-low heat until pasta is coated with sauce and mixture is heated through, adding reserved pasta water by 1/4 cupfuls if dry, about 3 minutes. Mound pasta in large shallow serving bowl. Sprinkle with hazelnuts, chives, and Parmesan cheese

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BAKED CAULIFLOWER AND FOUR CHEESE PASTA
Makes 8 Servings

1 1 1/2- to 1 3/4-pound head of cauliflower, cored, cut into 1-inch florets
2 large high quality tomatoes
5 tablespoons butter, divided
1/2 cup thinly sliced green onions
Coarse kosher salt
2 tablespoons all purpose flour
1 cup heavy whipping cream
3/4 cups coarsely grated Comté divided
3/4 cups coarsely grated Gruyere cheese divided
1 1/2 cups coarsely grated Fontina cheese divided
3/4 cup Parmigiano-Reggiano, finely grated Parmesan cheese, divided
1 cup crème fraîche* (or sour cream)
1 tablespoon whole grain Dijon mustard
10 ounces penne (3 1/2 cups)
1 cup fresh breadcrumbs (from crustless French bread ground in processor)

*A French type of sour cream sold at some supermarkets and at specialty foods stores.

Cook cauliflower in large pot of boiling salted water until crisp-tender, about 3-4 minutes. Do NOT overcook or the cauliflower will turn to mush when baking.  Using large sieve, transfer cauliflower to bowl. Add tomatoes to pot; cook 1 minute. Remove from water; peel and dice tomatoes. Reserve pot of water.  Melt 2 tablespoons butter in large skillet over medium-high heat. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add tomatoes and green onions. Cook 1 minute to blend flavors. Remove from heat. Season with coarse salt and pepper.  Melt 2 tablespoons butter in large saucepan over medium-low heat. Add flour and stir 2 minutes. Gradually whisk in cream. Cook until sauce thickens, whisking occasionally, about 4 minutes. Add 1/2 of the Comté, Gruyere and  Fontina cheese; whisk until melted and sauce is smooth. Whisk in 1/2 cup Parmesan, then crème fraîche (or sour cream) and mustard. Season with salt and pepper. Remove from heat. Return reserved pot of water to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain; return pasta to same pot. Stir in cauliflower mixture and sauce. Butter 13x9x2-inch glass baking dish. Spoon in half of pasta mixture; sprinkle with 1/2 of the remaining Comté, Gruyere and Fontina cheese. Top with remaining pasta mixture and the rest of the Comté, Gruyere and Fontina cheese. Melt remaining 1 tablespoon butter in small skillet. Add breadcrumbs and toss to coat. Remove from heat; mix in 1/4 cup Parmesan. Sprinkle crumbs over pasta. Make Ahead: Can be made 2 hours ahead. Let stand at room temperature. Preheat oven to 350F. Bake pasta uncovered until heated through and bubbling, about 35 minutes.

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CORN AND CHIVE PUDDING
Makes 8 Servings

This is good with frozen corn, but great with fresh corn off the cob

two 10-ounce package frozen corn kernels, thawed  or enough corn cut off the cob to equal 20 ounces
1/4 cup sugar
1 1/4 teaspoons salt
2 cups milk
4 large eggs
1/2 vanilla bean, split lengthwise and seeds scraped, reserving pod for another use
1/2 stick (1/4 cup) unsalted butter, melted and cooled
3 tablespoons all-purpose flour
1/4 cup chopped fresh chives
A pinch freshly grated nutmeg
Garnish: 3 tablespoons chopped fresh chives

Preheat oven to 350F. and butter a 1 1/2-quart quiche dish or pie plate. In a food processor pulse half of corn until chopped coarse. In a bowl stir together chopped corn and remaining corn kernels and sprinkle with sugar and salt, stirring until combined well. In another bowl whisk together milk, eggs, vanilla seeds, butter, flour and chives and stir into corn until combined well. Pour pudding into quiche dish or pie plate and sprinkle with nutmeg. Bake pudding in middle of oven until center is just set, about 45 minutes. Garnish pudding with chives. You can also make individual puddings in ramekins.

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GRILLED ZUCCHINI AND EGGPLANT PIZZA WITH TAPENADE AND FONTINA
Makes 4 to 6 Servings

Make this really easy: use refrigerator pizza dough, a Boboli, or purchase dough from your local pizzeria,

1 large Boboli or purchased pizza dough
3 medium zucchini (about 1 pound total), trimmed, cut lengthwise into 1/4-inch-thick slices
2 small eggplants (about 1 1/2 pounds total), cut lengthwise into 1/4-inch-thick slices
3/4 cup (about) extra-virgin olive oil, divided
3/4 cup purchased black-olive tapenade* (about 5 1/2 ounces)
3 tablespoons minced fresh marjoram or fresh oregano
3/4 teaspoon dried crushed red pepper
1 1/2 cups (packed) coarsely grated Fontina cheese
1 cup freshly grated Pecorino Romano cheese
1/2 cup chopped fresh Italian parsley

*A thick paste or spread made from brine-cured olives, capers, anchovies, and seasonings; available at some supermarkets, specialty foods stores, and Italian markets.

Prepare barbecue (medium heat). Arrange zucchini and eggplant slices on 2 large baking sheets. Brush vegetables with oil; sprinkle with salt and pepper. Grill until tender and golden brown, about 4 minutes per side. Transfer to platter. If using charcoal barbecue, remove grate and arrange coals so that 1 side of grill is hot and 1 side is cooler (for gas barbecue, adjust burners accordingly). Sprinkle 3 baking sheets with flour. If using dough roll out on floured surface to 12x8-inch oval. Transfer dough or Boboli to prepared baking sheets. Brush dough tops with oil. If using dough, place oiled side down, on hot side of grill rack and grill until bottoms are firm (watch closely to avoid burning), about 2-3 minutes. Turn crusts over; grill until dough is set, about 2 minutes. Transfer to baking sheets, grill mark side up. This is not necessary is using a Boboli which is already baked. Spread 1/4 cup tapenade over each pizza; arrange grilled zucchini and eggplant slices over. Sprinkle each with 1 tablespoon marjoram or oregano and 1/4 teaspoon crushed red pepper. Drizzle lightly with oil. Sprinkle each with 1/2 cup Fontina and 1/3 cup Pecorino Romano. Return pizzas to cooler side of grill. I also put a piece of foil under the pizza so it won't but, and then, if a Boboli, take out foil for last 2 minutes to crisp up. Cover and grill until cheese melts, about 5 minutes. Sprinkle pizzas with parsley; slice and serve.

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MAC AND TWO CHEESES WITH CARAMELIZED SHALLOTS
Makes 6 Servings

3 tablespoons butter plus more for baking dish
3 cups sliced large shallots (about 6)
8 ounces small elbow macaroni (2 cups)
1 1/4 cups half and half
2 1/2 teaspoons hot sauce (such as Cholula)
2 cups (packed) coarsely grated extra sharp cheddar cheese (about 8 ounces)
1 1/2 tablespoons all purpose flour
2/3 cup crumbled soft fresh goat cheese

Preheat oven to 400F. Butter 11x7x2-inch glass baking dish. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shallots; sprinkle with salt and pepper. Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes. Meanwhile, cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Reserve pan. Bring half and half and hot sauce to simmer in same saucepan over medium heat. Toss cheddar cheese and flour in medium bowl to coat; add to half and half mixture. Whisk until sauce is smooth and just returns to simmer, about 2 minutes. Mix in pasta. Season with salt and pepper. Spread pasta mixture in prepared dish. Top with shallots, then goat cheese. Sprinkle with pepper. Bake until heated through, about 15 minutes.

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WILD MUSHROOM PIZZA WITH CARAMELIZED ONIONS, FONTINA AND ROSEMARY
Makes 6 8-Inch Pizzas

Make this really easy: use refrigerator pizza dough, a Boboli, or purchase dough from your local pizzeria,

7 tablespoons butter, divided
2 tablespoons plus 1 teaspoon olive oil
3 onions, halved lengthwise, thinly sliced crosswise (about 6 cups)
2 pounds assorted wild mushrooms (such as Cremini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces
3 cups grated Fontina cheese
6 garlic cloves, minced
2 tablespoons minced shallot (about 1 medium)
2 cups dry white wine
1 tablespoon minced fresh rosemary

Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 45 minutes. Season with salt and pepper. Melt remaining 4 tablespoons butter with 1 teaspoon olive oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper. Position rack in bottom third of oven. Place heavy 17x11-inch baking sheet on rack (invert if rimmed). Preheat oven to 500F at least 30 minutes before baking. If using dough, roll out 2 dough disks on lightly floured surface to 8-inch rounds, allowing dough to rest a few minutes if it springs back. Sprinkle another baking sheet (invert if rimmed) with cornmeal. Transfer 1 dough or Boboli round to second baking sheet. Lightly brush dough/Boboli with garlic oil. Sprinkle with 1/2 cup cheese. Scatter 2 1/2 tablespoons onions over cheese. Scatter 1/2 cup mushrooms over onions. Sprinkle with salt. Position baking sheet with pizza at far edge of 1 side of hot baking sheet. Tilt sheet and pull back slowly, allowing pizza to slide onto hot sheet. Repeat with second dough disk, garlic oil, cheese, onions, mushrooms, and salt, and slide second pizza onto second half of hot baking sheet. Bake pizzas 6 minutes. Rotate pizzas half a turn. Bake until crust is deep brown, about 6 minutes longer. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve. Repeat with remaining ingredients.

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CHANTERELLE AND FONTINA FRITTATA
Makes 4 Servings

8 large eggs, beaten
1 tablespoon chopped tarragon
1/4 cup extra-virgin olive oil
1/2 pound chanterelle mushrooms, sliced if large (Cremini or oyster mushrooms can be substituted)
Salt and freshly ground pepper
2 ounces Fontina or Gruyère cheese, shredded (1/2 cup)


Preheat the oven to 350F. In a medium bowl, beat the eggs with the chopped tarragon. In a large, nonstick ovenproof skillet, heat 2 tablespoons of the olive oil until shimmering. Add the chanterelle mushrooms, season with salt and pepper and cook them over moderately high heat, stirring occasionally, until the mushrooms are browned, about 8 minutes. Add the remaining 2 tablespoons of olive oil to the skillet. Add the beaten eggs and cook until they begin to set at the edges, about 30 seconds. Using a spatula, lift the edge and tilt the pan, allowing the uncooked eggs to seep underneath. Cook until the bottom is set, about 3 minutes. Sprinkle the cheese on top and bake the frittata for about 8 minutes, until fluffy and set. Slide the frittata onto a platter, cut into wedges and serve.

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APPLE, LEEK AND BUTTERNUT SQUASH GRATIN
Makes 4 Servings

3 tablespoons extra-virgin olive oil
2 medium leeks, white part only, trimmed of roots and tough outer leaves, thinly sliced crosswise, well washed and dried
Coarse salt and ground pepper
1/2 cup dry sherry
1 tablespoon chopped fresh sage, plus leaves for garnish
1 pound butternut squash, peeled, seeded, and sliced 1/8-inch thick
1 pound apples, such as Gala, Cortland, Baldwin, or Macoun, peeled, halved, cored, and cut into 1/8-inch thick slices
1/2 cup freshly grated Parmesan cheese

Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside. In a 2-quart shallow baking dish, arrange squash in overlapping layers; season with salt and pepper. Spread leeks evenly over the squash. Arrange apples in an overlapping layer over the leeks. Brush apples with remaining tablespoon oil. Cover tightly with aluminum foil. Bake 45 minutes. Uncover and sprinkle cheese over the top. Raise the oven temperature to 450 degrees and bake 10 minutes, or until the cheese has melted and is golden brown. The tip of a paring knife should easily pierce the gratin. Let cool 10 minutes before serving.

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VEGGIE POT PIE
Makes 6 Servings

4 medium potatoes, preferably russet
1 tablespoon plus 1 teaspoon light olive oil
1 medium onion, quartered and thinly sliced
1 medium carrot, peeled and thinly sliced
1 cup finely chopped broccoli
2 tablespoons unbleached white flour
1/2 cup milk
2 tablespoons minced fresh parsley, optional
Salt and freshly ground pepper, to taste
9-inch prepared good-quality pie crust, preferably whole grain
1/2 cup whole-grain bread crumbs

Cook or microwave the potatoes in their skins until done. When cool enough to handle, peel. Dice two and mash the other two. Set aside. Preheat the oven to 350F. Heat 1 tablespoon of the oil in a large skillet. Add the onion and carrot and sauté over medium heat until golden. Add the broccoli along with a small amount of water. Cover and cook until the broccoli is tender but not overdone, 3 to 4 minutes. Sprinkle the flour into the skillet, then pour in the milk, stirring constantly. Cook until the liquid thickens a bit, 1 to 2 minutes. Stir in the diced and mashed potatoes. Heat through gently. Stir in the parsley, if using, and season with salt and pepper. Pour the mixture into the pie crust and pat in. Place the bread crumbs in a small mixing bowl. Drizzle with the remaining oil and stir until the crumbs are evenly moistened. Sprinkle evenly over the pie. Bake for 35 to 40 minutes, or until the crust is golden. Let the pie stand for about 10 minutes, then cut into wedges and serve.

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ARTISANAL MACARONI AND CHEESE
Makes 6 to 8 Servings

Kosher salt, to taste
12 ounces hollow pasta, preferably penne
6 tablespoons unsalted butter
3/4 cup dried bread crumbs, preferably panko
1 ounces finely grated Parmesan (about 1 cup)
1/4 cup flour
3 1/2 cups milk
4 ounces grated Gruyère (about 1 1/2 cups)
4 ounces grated Comté or Cantal (about 1 1/2 cups)
4 ounces grated Fontina (about 1 1⁄2 cups)
Freshly ground black pepper, to taste

Heat oven to 350F. Bring a 4-quart saucepan of salted water to a boil. Add the pasta and cook until not quite al dente, about 7 minutes. Drain pasta, transfer to a bowl, and set aside. Melt 3 tbsp. of the butter in a 4-qt. saucepan over low heat. Add the bread crumbs and Parmesan, toss to combine, and transfer to a small bowl; set aside. Wipe out the saucepan and set over medium heat. Melt the remaining butter and whisk in the flour until smooth. Whisk in the milk and cook, continuing to whisk often, until the sauce coats the back of a spoon, about 10 minutes. Stir in the Gruyère, 1 cup of the Comté, and 1 cup of the Fontina and whisk until the cheese is melted and incorporated. Season with salt and pepper. Remove pan from heat and stir in the reserved pasta. Pour the mixture into a 2-quart baking dish and top with the remaining Comté and Fontina. Sprinkle bread crumb mixture over the top and bake until golden brown and bubbly, about 30 minutes. Let cool for 10 minutes before serving.

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PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER
Makes 4 Servings

1 pound asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving

Heat the oven to 400F. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes. Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat. Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

Variations:

Penne with Roasted Broccoli and Balsamic Butter When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes. Continue with step 2.

Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with either asparagus or walnuts at the end with either asparagus or broccoli.

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BROWN SUGAR BUTTERNUT SQUASH TART
Makes 8 Servings

This could be a dessert if you are using the whipped cram, or could be a savory dish without the whipped cream.

For the tart:
1 package puff pastry, 14-17 ounce package (you can also use regular pie dough for a more savory tart--for easy, get refrigerator dough)
2 pounds butternut squash
1/3 cups butter
1/3 cups packed brown sugar
1/2 teaspoons salt,
1/2 teaspoons nutmeg
1 tablespoons sugar
For the nutmeg whipped cream (optional):
1 tablespoon sugar
1/2 cups heavy cream
1/4 teaspoons nutmeg

Make the tart:
Preheat oven to 400F. If using puff pastry, set out the puff pastry and allow to thaw. Once it’s thawed, spray a baking sheet (big enough to fit the two pastry sheets into) and spread out puff pastry, pressing lightly with your fingers to seal the two sheets together and slightly into the pan and up the sides.  If using refrigerator pie dough or homemade pie dough, roll out the dough to fit into a 12 inch tart pan with removable sides. Cover with a double layer of foil and bake for 10 minutes. Then remove the foil and bake an additional 4 minutes as needed until pastry is set and browned. Remove it from the oven and let pastry cool. Peel, seed and slice butternut squash into 1/4-inch thick slices. In a 12-inch skillet melt butter over medium heat. Add brown sugar, salt and 1/2 teaspoon of nutmeg. Cook and stir until bubbly. Add squash and cook about 5 minutes, stirring frequently. Use tongs to remove squash from saucepan, arranging slices in rows on top of the pastry shell. Spoon over any remaining sauce from pan. Sprinkle tart with 1 tablespoon of sugar and bake, uncovered, for 20 minutes.
Make the whipped cream:
For nutmeg whipped cream, put the heavy cream into a medium-sized bowl and add the remaining sugar and nutmeg. Use a mixer on medium speed and whip the mixture until soft peaks form. Serve with warm tart.

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CAULIFLOWER AND BROCCOLI GRATIN
Makes 8 Servings

5 cups cauliflower florets (about 2 lb.)
5 cups broccoli florets (about 1 3/4 lb.)
2 cups whole milk
1/4 cup plus 1 tablespoon butter, divided
1/3 cup all-purpose flour
2 teaspoons dry mustard
3/4 teaspoon salt
1/4 teaspoon black pepper
Dash cayenne pepper
1/2 cup panko bread crumbs
2 cups shredded Gruyère, Comté or Manchego cheese, divided (or any other good melting cheese)

Heat oven to 425F. Spray 13x9-inch glass or ceramic baking dish with cooking spray. Cook cauliflower in large pot of boiling salted water 3 minutes or until almost tender. With slotted spoon, place in large bowl of ice water to stop cooking. Add broccoli to boiling water; cook 2 minutes or until almost tender. Place in ice water. Drain cauliflower and broccoli well; pat dry. Place in baking dish. Microwave milk in 4-cup glass measuring cup 2 to 3 minutes or until steaming hot but not boiling. Melt 1/4 cup of the butter in large saucepan over medium heat; whisk in flour until smooth. Cook 30 seconds, whisking constantly. Remove from heat; gradually whisk in hot milk. Return saucepan to medium-high heat; bring to a boil, whisking constantly. Reduce heat to low; simmer 5 minutes or until thick, whisking occasionally. Remove from heat; whisk in mustard, salt, black pepper and cayenne pepper. Microwave remaining 1 tablespoon butter in small microwave-safe bowl until melted; stir in panko. Sprinkle cauliflower and broccoli with 1 cup of the cheese; top with sauce. Sprinkle with remaining 1 cup cheese; top with panko mixture. MAKE AHEAD: Gratin can be made to this point 2 days ahead. Cover and refrigerate. Add 5 to 10 minutes to baking time. Bake, uncovered, 30 to 40 minutes or until golden brown and bubbly.

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RIGATONI WITH EGGPLANT AND PINE NUT CRUNCH
Makes 8 Servings

Nonstick vegetable oil spray
1 unpeeled large eggplant (1 1/2 to 1 3/4 pounds), cut into 1/2-inch cubes
2 medium yellow bell peppers, cut into 1/2-inch squares
2 cups grape tomatoes
3 large garlic cloves, divided
1/3 cup olive oil
2 cups (firmly packed) fresh basil leaves, divided
1 cup freshly grated Parmesan cheese, divided
1/4 cup pine nuts
1 28-ounce can whole tomatoes in juice
1 cup heavy whipping cream
1 pound rigatoni
1 pound whole-milk mozzarella cheese, cut into 1/2-inch cubes

Preheat oven to 425F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes. Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt. Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. Transfer to 13 x 9 x 2-inch baking dish. Sprinkle with mozzarella and pine nut topping. Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.

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ROASTED TOMATO AND HERB TART
Makes 4 to 6 Servings

Make this in the summer when you can get wonderful tomatoes. Regular hybrid red and yellow plum tomatoes can be substituted for this.  Try different color tomatoes too.

12 large garlic cloves, peeled
1 teaspoon plus 2 tablespoons olive oil
4 red heirloom plum tomatoes, halved lengthwise
4 yellow heirloom plum tomatoes, halved lengthwise
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed (you could also use regular refrigerator or homemade pie dough)
1 1/4 cups grated Gruyère cheese (about 4 ounces), divided
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary

Preheat oven to 375F. Place garlic on 6-inch square of foil; drizzle garlic with 1 teaspoon oil. Seal foil packet. Toss tomatoes, salt, pepper, and 2 tablespoons oil in bowl. Arrange tomatoes, cut side up, on rimmed baking sheet. Drizzle any juices in bowl over tomatoes. Place garlic packet on same sheet. Bake until garlic is soft, about 50 minutes. Remove from oven; increase temperature to 400F. Meanwhile, line baking sheet with parchment paper. Roll out puff pastry on floured surface to 10-inch square; transfer to prepared sheet. Using fork, pierce pastry all over. Chill 20 minutes. If using regular pie dough, rollout to a 12 inch circle, place in a 9-10 inch tart pan with removable bottom and fold over the sides for a double thickness edge. Using fork, pierce pastry all over. Chill 20 minutes. Sprinkle 3/4 cup cheese over pastry. If using puff pastry, leave 1-inch plain border. Arrange tomatoes in alternating colors, cut side up, over cheese in 4 rows or in a circular design if using a round tart pan. Place garlic cloves between tomatoes. Sprinkle with thyme, rosemary, and 1/2 cup cheese. Bake tart until golden, about 25 minutes. Serve warm or at room temperature.

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ZUCCHINI GRUYERE TART
Makes 8 Servings

Make this easy and use a refrigerator pie dough.

Dough for 1 (9-inch) tart
1 1/2 cups sliced zucchini (scant 1/4 inch)
2 eggs
1 1/2 cups whole milk
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup shredded Gruyère cheese, divided
1 tablespoon chopped fresh tarragon
1 tablespoon butter, chilled, cut up

Heat oven to 400F. Line 9-inch tart pan with removable bottom with dough; trim edges. Line with foil; fill with pie weights, rice or dried beans. Bake 10 minutes or until edges are firm. Remove foil and weights; bake 2 to 3 minutes or until bottom is dry and set. Cool on wire rack. Reduce oven temperature to 375F. Blanch zucchini in large saucepan of boiling salted water 30 seconds. Drain; rinse under cold water. Pat dry. Arrange in snug concentric circles over bottom of tart.  Whisk eggs, milk, salt and pepper in medium bowl. Stir in 1/2 cup of the cheese. Carefully pour over zucchini; sprinkle with tarragon and remaining 1/4 cup cheese. Dot with butter. Bake at 375F. for 25 to 30 minutes or until slightly puffed and knife inserted in center comes out clean. Cool on wire rack; serve warm or at room temperature.

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ASPARAGUS AND GOAT CHEESE TART
Makes 4 Servings

For the crust:
1 cup all purpose flour
1/4 teaspoon sugar
Large pinch of salt
6 tablespoons cold unsalted butter, cut into bits
About 2 1/2 tablespoons ice water
For the filling:
1/2 pound soft goat cheese
10 pencil-thin asparagus stalks, cut into 1-inch pieces
2 teaspoons olive oil
1 small roasted red pepper, cut into thin strips
Salt and freshly ground pepper
1 large egg yolk mixed with 1/2 teaspoon water
3 prosciutto slices, torn into pieces

Make the crust:
In food processor, combine the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Add 2 1/2 tablespoons of the water and pulse just until the pastry comes together; add more water if necessary. On a lightly floured surface, shape the pastry into a disk, wrap in plastic and refrigerate until chilled, about 30 minutes. MAKE AHEAD: The pastry can be refrigerated for up to 2 days or frozen for up to 1 month
Make the tart:
Preheat the oven to 450F. On a lightly floured sheet of parchment paper, roll out the pastry to a 13-inch round. Transfer the pastry and parchment to a baking sheet. Spread the goat cheese on the pastry, leaving a 1-inch border. Toss the asparagus with the oil and arrange on the tart with the pepper strips; season with salt and pepper. Fold the edge of the pastry over onto the topping and brush the rim with the egg wash. Bake for about 20 minutes, or until the pastry is golden. Let cool slightly, then scatter the prosciutto on top and serve.

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CHEESY ZUCCHINI AND RED ONION FLATBREAD
Makes 4 Servings

Nonstick vegetable oil spray
1 10-ounce tube refrigerated pizza dough
3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
3/4 cup finely grated Parmesan cheese, divided 3 tablespoons
Chopped fresh Italian parsley, divided
1 small red onion
1 7- to 8-inch-long zucchini (yellow or green), cut crosswise into 1/8-inch-thick rounds divided
Olive oil

Preheat oven to 400°F. Line baking sheet with parchment paper; spray with nonstick spray. Unroll dough onto parchment. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half (do not seal edges). Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Remove enough outer layers of onion to yield 2-inch-diameter core; cut into 1/8-inch-thick rounds. Arrange 1 row of zucchini down 1 long side of dough. Arrange onion rounds in row alongside zucchini. Arrange 1 more row of zucchini alongside onion. Brush vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.

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    With these recipes, no one feels deprived!

    • Updated April 25, 2015