Day 3 - Super-chill Fruit Salad

It's getting warmer and warmer and it seems like there's no relief in sight, besides a chaise lounge under an giant umbrella and a gentle breeze off the sea while the pool boy carries a tray of iced tea and...sorry, got off track a little bit there. If you can't escape into fantasyland, you can at least make this super-easy salad that I tweaked to my liking...

Cube 1 small WATERMELON and toss into a bowl with a bunch of red or white GRAPES (you can slice them in half if you feel like it, but it is time consuming). Slice a few leaves of BASIL, crumble a good chunk of FETA CHEESE, a spoonful of OLIVE OIL and toss with fruit mixture. Salt and pepper to taste. Feel the chill! And tell the pool boy to grab you another iced tea and/or margarita.

Another good variation on this salad is to add mint instead of basil and sprinkle a teaspoon of cayenne pepper. The sweet, salt, spicy combination is amazing!

Day 2 - Cool as a Cuke Salad

OK, this one requires a bit of heat initially, but it's well worth it... Plus, you can boil the noodles at night and then toss the salad together in the morning for a tote-to-work lunch or the next evening for a cool dinner.

Boil one package RICE NOODLES according to package directions. Drain noodles and pop into fridge. Slice half a CUCUMBER and half a head of ICEBERG LETTUCE. Chop some CILANTRO and toss with cucumber and lettuce. Mix together enough SOY SAUCE and PLUM SAUCE (depending upon how sweet and/or salty you like it) to lightly coat cucumber mixture. Toss with chilled noodles. Salad is excellent with a crisp Pinot Grigio and an A/C unit.

If you feel the need for a bit of protein, cube some cold tofu and mix in the sauces before topping cucumber and lettuce. I also like to add a bit of sliced red pepper and a dash of Tabasco or chili sauce if I'm in the mood for some spice.

Day 1 of the week - Cool Summer Salads & Sandwiches

Yes, it's August. This is what we've all been waiting for since that last icy cold January, but we never thought the sun and heat would bore a hole right into our souls and leave us so limp with perspiration and fatigue. Yup, love that summer. Drink plenty of water (including lots of beer and wine), indulge in the bounty of fruits and veggies of the season and don't even think about turning on that oven. In this month there's a bit of overlap - you can find a wonderful, locally grown tomato just as easy as you can find a perfect apple. Just throw in a bit of cheese and bread and you're set! (Don't forget the beer and/or wine.)

Section off enough BAGUETTE for an individual sandwich and slice open halfwise. Thinly slice half an APPLE and as much CHEDDAR CHEESE that you think will fit into the bread. Pull off enough leaves of BELGIAN ENDIVE to fill out the sandwich. Layer all the fillings into the sandwich and douse with a good pour of light ITALIAN DRESSING. Eat messy sandwich in the sun, wash down with a summer ale or crisp chenin blanc. Ahhh!

The sandwich fillings also make a great chopped salad if there isn't a baguette in sight. The cheddar can also be swapped out for gorgonzola, but since it makes the sandwich a bit heavier, it's probably best to wait for that cool spell in September we're dying for right now.

Day 4 - Gotta Love Computer Probs

I won't go into it, but let's just say that I'm considering traveling back in time to the Stone Age so I don't have to worry about computers or anything like them for a very, very long time... But while I dream of gathering my dinner from the forest, I'll use my very modern oven to create the uber-party appetizer that I love to make when times are tough, is so quick to put together and almost everyone enjoys (except for fungi phobes). I give you - the Stuffed Mushroom!

Warm oven to 350 degrees. Brush dirt off and stem a box of BUTTON MUSHROOMS. Combine a good cupful of store-bought or homemade BREAD CRUMBS and enough PESTO so the filling is smooth, but a bit chunky. Toss mushrooms with OLIVE OIL, fill with pesto and place on baking sheet. Bake in oven for 15 minutes, or until the mushrooms are tender and the filling is slightly brown on top. Tell your partygoers to enjoy with a dry white wine and to toss their computers (or at least mine) out the window. Fun!

If I have a bit of extra time, I'll pop a pine nut on top of the filling before throwing them in the oven. A more indulgent filling is crumbled blue cheese, topped with a halved walnut or pecan. Also, try some chopped roasted red peppers with a small dollop of goat cheese added after baking.

Day 3 - Pesto Pasta Salad

This is one of those recipes where I, honestly, smack my forehead (hard) and wonder, "Why didn't I think of that?" Hopefully, that smack knocks creative sense into me after I read over this delicious and easy recipe (another fine example from Francesca in Seattle) and whip up a fabulous meal:

1. Take one bag of mushroom or cheese TORTELLINI and dump it into a pan of boiling water. Cook according to package directions.

2. Toss into a huge bowl with 2 jars of PESTO SAUCE. Add OLIVE OIL, SALT and cracked PEPPER to taste.

OMG! Only 2 main directions! She must be a genius... If eating in summer, pop in the fridge to chill and pair with a cool white wine, such as an unoaked Chardonnay or Semillon. Yeah, that sounds about right...

Day 2 - Cheesy Eggplant Casserole

Our first super-fab guest meal comes from Francesca in Seattle - she sent in a wonderful recipe (complete with steps, although the CAPS are all mine) that will probably win a place in my monthly easy-meal rotation:

1. Pre-heat oven to 400 degrees

2. One large EGGPLANT - sliced (I don't remove the skin) into thin ovals, put in an oven-proof casserole dish, season with OLIVE OIL, SALT, GARLIC POWDER, ITALIAN SEASONINGS

3. Douse with your favorite TOMATO SAUCE. I use Trader Joe's Four Cheese.

4. Cover dish with aluminum foil and stick in pre-heated oven and let cook for 20-25 minutes.

5. After about 20 minutes, remove and load up with a bag of pre-shredded MOZZARELLA CHEESE, then stick back in oven, uncovered, for another 10-15 minutes.

6. If the eggplant isn't soft, stick back in for another 10.

Well done! I know I'm going to hit farmer's market ASAP! I just might have to buy more than one large eggplant...mmm...

Day 1 of the week - Calling All Crafty Cooks!

It's time for YOU to share your cheapest, easiest and best veggie meal. Is it your favorite snack after a workout? Or a big mass of comfort food while lazing on the couch? It doesn't matter - if it's simple and vegetarian, please send it in! Please send your recipe to lnelson43@juno.com, with the subject, Simple Veggie Meal, and don't forget to include your name and town. Can't wait to see what inspired meals come forth!

In the meantime, try this ultra-easy risotto that my sister-in-law once made in a pinch: Boil a large pan of water and cook RISOTTO according to package directions. (Don't forget the dry white WINE.) Add a few handfuls of frozen PEAS a few minutes before the risotto is ready and grate as much PARMESAN CHEESE as you think you need into the pan. Finish the bottle of white wine (on its own, in a large glass).

I usually cook the risotto a bit more when I'm in the mood for a thicker consistency and then finish it off with a generous sprinkling of cracked pepper. The peas offset the creamy risotto, which is then offset by the bite of the pepper. It's great for a summer or winter's evening meal...

Day 4 - Summer Bruschetta

OK, it's getting a bit on the hot side outdoors. The paint is peeling off buildings and you're tired of mopping your brow yet again...almost makes you not want to eat, right? Wrong! You can chill out with this variation on traditional Italian bruschetta. Just buy a handful of cilantro and a baguette and use up the rest of the ingredients that were used for recipes earlier this week.

Chop your remaining TOMATOES and toss out the seeds. Throw into a bowl with a crushed clove of GARLIC, chopped CUCUMBER, KALAMATA OLIVES, MOZZARELLA CHEESE and CILANTRO. Top with a tablespoonful of OLIVE OIL, a smidgen of SALT and PEPPER and stir. Put mixture in fridge to keep cool and slice fresh BAGUETTE into inch-thick disks. When ready to serve, spoon mixture onto baguette slices and serve with a just-poured glass of rose. Even if it's snowing outside, you'll feel the sunshine dappling your forehead...

To add a bit of a kick, add some chopped Mama Lil's Peppers. They give the perfect hint of tang and heat when used sparingly. Also, if there's a need for a bit more garlic, spread the baguette rounds with a bit of hummus before adding mixture.

Day 3 - Roasted Tomatoes Atop Pasta

Oh, there's almost nothing simpler and better than an easy pasta sauce made with tomatoes from the oven. It's hearty, it's delicious, it's another reason to ditch the jarred crap.

Boil a large saucepan of water, add linguine, and cook according to package directions. Depending upon the amount of pasta you're making, halve a bowlful of ROMA TOMATOES and toss with OLIVE OIL, a clove of crushed GARLIC and DRIED BASIL. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place tomatoes on baking sheet, sliced side down, and roast in the center of the oven for 10-20 minutes (keep a close eye on them for the last 10 minutes), until the juice is bubbly and the skin slightly charred. Chop a few BLACK OLIVES and mix with hot roasted tomatoes. Throw linguine in a beautiful serving bowl (even f you're the only one eating) with a bit of oil and top with tomato/olive mixture. Add a hint of SALT and PEPPER and some freshly shredded PARMESAN CHEESE. Serve with a wine as awesome as yourself - a bold Cabernet Sauvignon. Jarred sauce, what jarred sauce?

I've also tossed some sauteed mushrooms into the mix for a touch of earthiness, or added some extra garlic, because extra garlic is always welcome in my pasta sauce!

Day 2 - What-Shall-We-Fill-With Wraps

There's almost nothing (nothing) easier than a wrap sandwich. Grab a few fillings, chop 'em, throw 'em in the middle of a tortilla or other flat bread, fold sides and roll... Well, a few might (just might) fall apart the first few times, but keep it going and soon you'll have the hang of it, and you'll have the healthiest and quickest lunch or dinner or snack you've had in a while! Just like this one...

Chop one small TOMATO, one quarter of a CUCUMBER, an inch of FETA CHEESE, a handful of KALAMATA OLIVES and even a couple of CORNICHONS. Spread some HUMMUS on a large whole-wheat TORTILLA or LAVASH flatbread and pile in the vegetable and cheese mix. Fold in sides over the mix and then roll up. If it fell apart, that's OK too...the fillings make a fantastic salad and the remaining bread can be dipped into more hummus. Pairs well with a bright Pinot Gris or Sauvignon Blanc.

Other variations: Instead of hummus, use the Red Pepper with Eggplant and Garlic spread from Trader Joe's. Add a few (very small) squirts of chili sauce and shake a bit of salt and pepper onto the sandwich before it's wrapped. Of course, like all sandwiches, the potential list of ingredients is endless...so I won't list them here...but let's just say that sundried tomatoes and pepperoncini will be on that list...

Day 1 of the week - Tomato Temptations

Ahhh, that week off was quite nice! Now back to business...the business of eating and drinking and creating lots of scrumptious meals, this week using one of my most favorite and versatile fruits, the humble tomato.

Honestly, I can barely make it through a day traveling through the Southern Europe and not have a meal without a bit of tomato thrown in. It's actually quite difficult to create a meal without it at home, too! So, now let's start with my staple salad whenever I'm abroad...

Slice one large TOMATO or a few smaller Roma tomatoes crosswise. Toss in a bowl with sliced BUFFALO MOZZARELLA, extra virgin OLIVE OIL and shredded BASIL. Arrange on plate alternating slices of tomato and mozzarella, and sprinkle with SEA SALT and cracked PEPPER. For best results, eat on a terrace on the French Riviera with a pitcher of rose under an umbrella in the sun.

If you wish, top with a few drops of balsamic vinegar or even some sliced roasted red pepper. But always, always pair with a crisp white or rose wine...

Day 4 - Sweet Yogurt Dip

Don't worry - I haven't neglected all the sweet stuff that might need some dipping every now and then, such as strawberries, chocolate squares, peanut butter cups, licorice, etc, etc, etc...

Strain the water out of a large container of PLAIN GREEK YOGURT. Mix in chopped PEANUTS. Transfer to a small-to-medium serving bowl and drizzle with HONEY. Arrange strawberries, chocolate squares, peanut butter cups or even pretzels on a plate around the bowl. Dip until you can't dip no more.

The good thing about the plain yogurt is that it can also be used as a base for savory ingredients, such as dill and chopped cucumber for a creamy tzatziki. Or try chopped sundried tomatoes and a crushed clove of garlic with a smidgen of olive oil...oh yes, it all works.

Day 3 - Mushy Peas

More of a side dish than a dip, mushy peas can still be used as such whenever endive is near. Or crackers or tortilla chips or fingers...

Boil a few cups of FROZEN PEAS according to package directions. Remove from heat and drain water. Pop into a food processor with a pat of BUTTER, a smidge of CREAM and SALT and PEPPER to taste. Pulse until smooth. Add more cream if necessary. Feeling British yet?

This is also an awesome replacement for mashed potatoes at the Thanksgiving table. Be careful, though - either nobody will notice, or they will demand mushy peas at every get-together from then on...in fact, it will probably be a good idea to keep peas on hand at all times...

Day 2 - Tapenade

Oh yeah! This is probably the easiest recipe I've ever made and one of the best I didn't make up myself (thanks Jan!). Fantastic as a party dip or as a starter to any sandwich - adds a bit of saltiness and flavor to anything it touches.

Open a jar of pitted KALAMATA OLIVES toss into a blender. Add a handful of flat-leaf ITALIAN PARSLEY and a spoonful of OLIVE OIL. Pulse until fairly smooth, with a few chunks of olive. Spoon into bowl and keep handy for when the 'rents stop by. Let 'em wonder how you could afford such luxuries.

Every time I visit Jan, she always has this in the fridge. We drink a good white and chat and scoop large amounts onto plain crackers or tortilla chips until it's gone. Hmmm...I've got to give her a call...

Day 1 of the week - Super Spreads

Yes, I know, there were only three recipes last week. But honestly, there was so much food that filled your belly, fridge and freezer, I felt it was only fair to cap it so that your belly, fridge and freezer could take a break. Breathe in, breathe out...ahhh...doesn't that feel better? Fortunately, this week will concentrate not on entrees, but on spreads and dips that will go fabulously well with dinner or a party or a dinner party...

Chop a handful of PECANS and toss into a skillet with a handful of PINE NUTS to toast until slightly browned. Remove from heat and let cool. Chop about five dried APRICOTS and mix with nuts and a handful of dried CRANBERRIES. Soften a GOAT CHEESE log and fold in fruit and nut mixture. Set out as a party dip or spread on crackers. Great for one of those nights when you just want to hang out on the couch and snack on something better than chips and salsa.

Cream cheese can be used in a pinch, but the goat cheese is worthwhile if you have it on hand. Also try different dried fruit and nut mixtures to serve with different entrees or even in different seasons, like dried pineapple and chopped macadamia nuts for summertime...

Day 3 - Corn Chowder

Or, as some people say, "Chow-dah." Said either way, it's a great idea for a cold, lonely winter's night, or fabulous addition to a summer party with lots of people. Keep those plastic containers handy for freezing, because this recipe makes a ginormous amount.

Pour 1 can of CORN, 1 can of CREAMED CORN, 1 very small can of medium-spiced GREEN CHILIS (don't use hot, believe me) and two cups of MILK or SOY MILK into a giant stockpot. Bring to a boil and then turn heat down to simmer with lid on for 10 minutes. SALT and PEPPER to taste. Viola!

If you have on hand, toss diced fresh red peppers and/or potatoes into the mix before cooking. I like to add a couple of jarred jalapenos, a squeeze of lime and shredded cheddar or monterey jack cheese as garnish. Oh, a potato-bread roll and nice refreshing beer along the lines of Pacifico make the meal complete.

Day 2 - Easiest. Pizza. Ever.

That's right! It will take you longer to finish off that bottle of wine than it will to make this fabulous dinner...

Brush a store-bought PIZZA CRUST (found in the bread aisle) with OLIVE OIL. Pop into a 400 degree oven and let crisp for about 5 minutes. In the meantime, pour a can of DICED TOMATOES with GARLIC and BASIL into a saucepan and simmer (to reduce water) until crust is ready. With a spoon, spread sauce over warmed crust and top with SLICED MOZZARELLA. Bake for about 10-12 minutes. Move on to your next glass of merlot.

This plain cheese pie is wonderful on its own, but there's always room for toppings - mushrooms and black olives, spinach and feta cheese...or my personal favorite, pineapple doused with green Tabasco sauce...it's fantastic, really!

Day 1 of the week - Canned Goods Made Good

So, did last week's farmer's market posts tire you out? Are you looking for something a bit less challenging, but no less yummy? Well, I have some good news for you - this week, the recipes are even easier than they have been! (Applause.) This is all due to my cupboard staples that require very little money to purchase and an even littler imagination to create a filling meal. The garnishes and extras, of course, are up to you, and the recipes this week will provide enough leftovers to try something new every single day. That is, if you're not too tired... This recipe for Mexican soup was inspired by a craving for tortilla soup that could not be sated on a snowy day - these were the ingredients I had on hand.

Open 1 can of no salt added CORN, 1 can of no salt added BLACK BEANS and 1 can of DICED TOMATOES with JALAPENOS and throw into a stockpot on medium heat. Add 2 cups of water and 2 spoonfuls of your favorite refrigerated SALSA. Bring to a boil, turn down heat and simmer for 10 minutes. Remove from heat and salt to taste or add a few drops of hot sauce.

There's so much you can do with this - add crushed corn chips for body, shred that last bit of cheddar cheese on top or toss in a bit of diced avocado.

Day 4 - Grilled Fruit

Doesn't sound all that appetizing, does it? And yes, there is some fruit not meant to go anywhere near a grill (watermelon springs to mind), but that doesn't mean it should be completely shunned. In fact, when it's sunny out and bottles of beer are cooling in an ice-filled bucket, who wants to be sweating over dessert in an oven-warmed kitchen? Why not sweat over the grill instead? Grill some asparagus or mushrooms rather than roast and then finish with dessert. Perfect for this time of the year...

Halve a few PEACHES and brush with OLIVE OIL. Pop cut-side down on warmed grill and cook until slightly charred (about 5 minutes). Turn over and char other side. Remove from grill and top with VANILLA ICE CREAM and jarred RASPBERRY SAUCE. Serve with a sweet reisling or dessert wine. Ahhh...summer!

Of course, so many fruit variations abound - try pineapple rings or halved plums, apricots or figs. Top with whipped cream or creme fraiche.

Day 3 - Mah-velous Mushrooms

You've seen them. You've bought them. You've tried to do something with them and it didn't work. You know what I mean - those gorgeous large portobello mushrooms that are available in every market stand and you try to make them as good as those in a restaurant...but roasting for 50 minutes just isn't your thing. I know, I know - I've been there. That is, until I threw a great marinade together...

Brush dirt and dust off two large portobello MUSHROOMS and set them, cap-side down, into a mix of BALSAMIC VINEGAR, a spoonful of OLIVE OIL, two crushed cloves of GARLIC, some chopped BASIL and a good sprinkle of SALT and PEPPER. Let marinade while you vacuum, fold laundry and wash that spot off your ceiling. Then, pop into a 400 degree oven for 15 minutes, flip, and roast for another 10. Serve sliced in a bed of fresh or sauteed SPINACH or other bitter green, and add a dollop of crumbled BLUE CHEESE. There, now isn't that better? Well, I guess it's even better with a glass of Pinot Noir or a fruity Sauvignon Blanc...

Another wonderful version often used by my aunt is to replace the vinegar with teriyaki sauce, and then throw on the grill. Also perfect sliced and mixed with other grilled veggies, such as red peppers and zucchini, then drizzled with tahini.

Day 2 - Great Greens

OK - so you bought a bit too much spinach or arugula or (insert bitter green here) at the farmer's market and you're freaking out. You've never used it all before it wilts! Yes, it happens, but it won't this week.

Because even though spinach or arugula are perfect for cool, clean salads, their toughness to stand up to heat comes in handy in the skillet. If you used it for the asparagus recipe yesterday, wipe it clean with a paper towel and you're ready to roll.

Drop a tablespoon of OLIVE OIL into a skillet on medium heat. Rinse and dry a large bunch of SPINACH or ARUGULA and toss into skillet with a crushed clove of GARLIC. Stir fry until greens wilt. Throw onto plate with a few squeezes of LEMON, a handful of crushed PEANUTS and some freshly milled PEPPER. Die happy.

You can always replace spinach with collard greens (de-stemmed, of course) or kale. Bok choy also works tossed with soy or black bean sauce.

Day 1 of the week - Farmer's Market Fresh

Ah, the farmer's market. One of the last places in the world where you can enjoy sparkling conversation with the produce seller while he bags all the cool new vegetables that will go bad in your fridge. I love it. I would love it more, of course, if I actually used all those fruits and veggies. Oh sure, I'll take the apples to work to eat during lunch or I'll chop some of the veggies on Sunday night and eat a huge salad...then all my good intentions usually are stunted by my sheer laziness. Does this happen to you, too? If so, please pay attention this week - I'll toss out a few of the quickest, easiest recipes that will use up most of your produce, but not your energy. Just have a dessert ready to reward yourself for all the hard work this week. Oh, and a bottle of wine - a dry reisling works well with the next recipe.

Boil up a few cups of BROWN RICE according to package directions (this could take anywhere from 30 to 50 minutes). Take the big bunch of ASPARAGUS you bought at the market earlier, snap off the woody ends and cut it crosswise into inch-long sections. Saute in a skillet for about four to five minutes that has been well-greased with OLIVE OIL. Throw a teaspoon of BLACK BEAN GARLIC SAUCE and mix well in the heat. If necessary, squirt some chili sauce for some extra spiciness. Serve over brown rice.

If you want to get fancy and add some protein, brown a few small cubes tofu before you add the asparagus. This recipe also works very well with slim green beans (haricots verts). If you also bought those at the market, use the asparagus on Monday and the green beans on Friday. This recipe will still be delicious.

Day 4 - Soup-smothered Goodness

So now we've come to the end, um, my friend. The baguette purchased earlier this week is as easy to slice as a big hunk of lead and you're looking at the trash bin as the only place where the remains can rest in peace. But no, I still have one more trick up my sleeve! Keep a glass of wine or a shot of bourbon near; you just might need it if your arms weaken in frustration when trying to break the bread apart. A good bread knife can be used too, but try ripping it apart with your hands first, as irregular chunks are perfect here:

Take a bag of FROZEN PEAS and toss it into a stockpot with a crushed clove (or two) of GARLIC, sliced BASIL and enough water to cover peas. Simmer for ten minutes and then transfer to a food processor. Puree mixture in batches and add SALT and PEPPER to taste. Rip your remaining baguette apart into bite-sized chunks and set in bowl. Ladle soup over bread and let soup permeate as many layers of the bread as you wish. Throw on some jammies and spoon soup-covered bread chunks into your mouth without getting it all over your shirt.

This can be made even quicker with canned soup, such as tomato and jazzed up with a squirt of chili or green Tabasco sauce and a sprinkle of cheese. Or use corn chowder, topped with toasted pine nuts and chopped red pepper.

Day 3 - Bread Salad

By now, your baguette is more tough and chewy and in need of a saw rather than a bread knife, but all is still not lost. You can make this simple bread salad (also known as Panzanella even though it's not that fancy) that requires a few integral ingredients and a lot of imagination. Serve this on a patio with a bottle of rose and you've never had a better meal in the summertime...

Take a handful of FRESH BASIL, roll it into a cigar and chop it crosswise. Quarter some very juicy ROMA or CHERRY TOMATOES and toss into a bowl with the basil. Crush a clove of GARLIC, slice some KALAMATA OLIVES, cube most of the remaining baguette and throw these into the bowl. Add OLIVE OIL and BALSAMIC VINEGAR and SEA SALT and PEPPER to taste. Mix all ingredients and let set for a few minutes so the juices can soak into the bread. Divide equally among bowls and don't regret not buying more olives or basil or tomatoes or bread. Sip some wine. Enjoy the salad and make some more tomorrow - the bread will still be dry and ready for tomato juices and olive oil and vinegar.

More variations - a more common variation of this salad adds evildoers, (I mean, onions) and fresh mozzarella cheese. I tried the salad with the cheese, and even though I'm a huge cheese fan, I thought it stole some thunder from the main show - the bread, tomatoes, basil and olives.

Day 2 - Bruschetta

Today, a day or two after your purchased your baguette, you've already noticed that it's beginning to change - it's not as easy to rip apart, and making a sandwich would require some tough jaws for all that chewing. Never fear, because what doesn't make for eating right out of the bag makes perfect toast. Olive oil and tomato covered toast, that is - bruschetta! Use as much of the baguette as you like, but I recommend to leave some for the recipes for the next few days.

Turn on oven to Broil. Open a can of DICED TOMATOES with GARLIC and BASIL (found right next to plain crushed tomatoes in the supermarket), empty into saucepan and simmer on medium. Slice baguette crosswise into half-inch-thick disks. Brush each side with OLIVE OIL. Toss onto baking sheet and broil for a couple of minutes (watch oven - they can burn very quickly). Using tongs, turn over and brown slightly on the other side. Remove from oven and scoop tomato mixture with a fork onto baguette rounds. Top with shredded MOZZARELLA CHEESE, or leftover FETA CHEESE. Sprinkle with SALT and PEPPER. Serve immediately, and try to stop your family and friends from stampeding right over you to get to them.

Pair with a fabulous Chianti and your night is set!

Again, there can be so many variations with bits of toasted baguette - hummus and kalamata olives with feta, goats cheese with dried cranberries, blue cheese with walnuts and honey. Who knew that day-old bread could be revived into something so wonderful?

Day 1 of the week - Bodacious Baguettes

Baguettes and crusty bread keep me alive. Their firm outer layer cracks away to reveal soft insides that soak up a plate of olive oil and balsamic vinegar quicker than I can cram it into my mouth. I can't imagine many meals without any kind of bread, but the baguette has a certain taste that keeps me coming back to it as a lunchtime and dinner staple time and again. Maybe that's why I've decided to start this blog with the staff of life - nobody can resist a freshly-baked loaf (and its aroma!) and at about $1 for a demi-baguette, it's a nice, cheap basic.

For this week, you'll need as many baguettes as you think you need for four "recipes" - as the bread dries out, it only enhances its appeal for a few dishes. But first, let's start with a brand-new loaf, perfect for lunchtime or dinnertime.

This is a variation of a sandwich I stumbled upon in a Paris boulangerie - it was cheap, it was tasty, it was eaten by me almost every day for a week. I don't believe I could recreate it in its entirety, but I've devised a similar sandwich that comes close and is difficult to not eat every day.

Use as much or as little of the ingredients as you wish, including the length of baguette that will tide you over until your next meal (I recommend a third of a long baguette - it will be more than enough)!

In a bowl, mix julienned SUNDRIED TOMATOES in oil, crumbled FETA CHEESE, a dollop of OLIVE OIL and quartered CHERRY TOMATOES. Add SEA SALT and PEPPER to taste. Slice one side of baguette lengthwise and spread with HUMMUS. Fill with tomato/cheese mixture and let set for a couple of minutes so the flavors come together.

I've also tried using roasted red peppers in place of the sundried tomatoes and have added arugula for a peppery punch. Both work amazingly well, but if there's something in your fridge that you'd like to add, do it! You never know until you try...