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.