Garden Pesto

Basil leaves darken quickly after washing, so rinse them lightly and dry just before using.

2 cups fresh basil leaves
4 teaspoons minced garlic
2 tablespoons pine nuts
1/3 cup extra-virgin olive oil
2 tablespoons grated Parmesan
Salt and pepper, to taste

Chop the basil, garlic and pine nuts in a food processor. With the motor running, drizzle in the oil. Blend in the cheese, salt and pepper. Refrigerate, covered, for up to 3 days. Makes about 1 cup.

Serves 4. Per 1/4 cup: 200 calories, 4g carbohydrates, 4g protein, 19g fat, no cholesterol.


"Tomato Time" Tart

Prick the pastry with a fork so that it doesn't puff up during baking. This tart works as an entree or, cut into smaller pieces, as hors d'oeuvres.

2 sheets frozen puff pastry, thawed
2 egg yolks
2 teaspoons corn oil
2 teaspoons water
4 medium-sized ripe tomatoes, sliced 1/4-inch thick
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon sugar
Freshly ground black pepper, to taste
1/2 cup Garden Pesto or store-bought pesto

1. Roll out the pastry on a lightly floured surface. Cut each sheet into an 8-inch circle, using a salad-size plate as a guide. Remove to an ungreased baking sheet. Prick the pastry all over with a fork.

2. Whisk together the egg yolks, corn oil and water; brush lightly on the pastry. Arrange the tomatoes in concentric circles, leaving a 1/2-inch edge.

3. Preheat the oven to 400°F. Drizzle the tarts evenly with the olive oil, sugar and pepper. Bake about 25 minutes or until the tarts are golden and the tomatoes are caramelized.

4. Serve immediately, with a dollop of Garden Pesto.

Serves 2. Per tart: 560 calories, 40g carbohydrates, 11g protein, 42g fat, 215mg cholesterol.


Rustic Bread Salad

When preparing bread salad, do not drizzle with oil and vinegar until just before serving, or the bread cubes will become soggy.

1 thin French bread, halved lengthwise and cut into 1-inch cubes (about 6 cups)
7 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1/2 hothouse (seedless) cucumber, peeled
1 small red bell pepper, stemmed, seeded, halved and cut into 1/4-inch dice
2 celery ribs, cut into 1/2-inch dice
2 carrots, cut into 1/2-inch dice
1/3 cup diced (1/4-inch) red onion
8 ripe plum tomatoes, cut into 1/2-inch pieces
1 cup halved yellow cherry or pear tomatoes
8 whole fresh basil leaves, coarsely torn
8 whole fresh mint leaves, coarsely torn
3 tablespoons red-wine vinegar
2 hard-cooked eggs, chopped (for garnish)

1. Preheat the oven to 350°F.

2. Toss the bread cubes with 3 tablespoons of the olive oil, the salt and pepper. Spread the bread cubes in a single layer on a baking sheet and bake until slightly toasted and golden, about 15 minutes, shaking the pan occasionally. Set aside.

3. Halve the cucumber lengthwise and cut into 1/2-inch pieces. Place in a large bowl along with the red pepper, celery, carrots, onion, tomatoes, basil and mint. Season with salt and pepper. Add the bread cubes. Drizzle the salad with the remaining 4 tablespoons of olive oil and the vinegar. Toss the salad and garnish with the chopped eggs.

Serves 6 to 8. Per serving (based on 8): 220 calories, 19g carbohydrates, 5g protein, 14g fat, 55mg cholesterol.


Mother Berta's Carrot Cake

When you're cooking with veggies, don't overlook dessert! This cake has great texture, thanks to both pureed and grated carrots. It's delicious with or without frosting and great for parties.

3 medium-sized carrots, peeled
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup corn oil
3 eggs, lightly beaten
2 teaspoons vanilla
1 cup chopped walnuts
1 cup shredded coconut (sweetened variety)
3/4 cup canned crushed pineapple, drained

Cream Cheese Frosting:
4 ounces cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups confectioners' sugar, sifted
1/2 teaspoon vanilla extract
1 tablespoon lemon juice

1. Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer until tender, about 10 minutes. Drain and puree in a food processor or blender. Set aside.

2. Grate the remaining carrot; reserve.

3. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. Line the bottom with waxed paper and grease the paper.

4. Sift the flour, sugar, baking soda and cinnamon into a large bowl. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.

5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.

6. Cool the cake in the pan for 10 minutes before unmolding it onto a rack, then let the cake cool completely.

7. Prepare the frosting: Mix the cream cheese and butter together in a bowl. Slowly add the confectioners' sugar. Stir in the vanilla and lemon juice. Frost the cake.

Serves 12. Per serving: 630 calories, 73g carbohydrates, 7g protein, 35g fat, 90mg cholesterol.


Silky Corn Soup

Remove the kernels from the cobs by holding each ear of corn upright on a flat surface and running a chef's knife along the cob and cutting downward, as close to the cob as possible.

10 ears sweet corn, shucked
8 cups defatted chicken or vegetable broth
1/4 cup fresh lemon juice
Salt, to taste
1/3 cup coconut milk
2 tablespoons finely slivered fresh basil leaves or chopped fresh cilantro leaves

1. Strip the kernels off the corn as close as possible to the cobs. Place both the kernels and the cobs in a large, heavy pot with the broth, making sure the broth covers both the cobs and the kernels. Bring to a boil, reduce the heat and simmer, partially covered, for 30 minutes or until the corn is tender and the broth is flavored. Set aside to cool. Remove and discard the cobs.

2. Puree the soup in a food processor.

3. Pour the soup through a fine strainer back into the pot to remove any particles from the kernels, tapping the strainer well to extract as much liquid as possible. Add the lemon juice and salt. Heat through over very low heat for the flavors to blend. Cool to room temperature.

4. Stir in the coconut milk. Chill in the refrigerator for up to 6 hours. Adjust the seasonings. Serve the soup chilled, garnished with basil or cilantro.

Serves 4. Per serving: 290 calories, 52g carbohydrates, 13g protein, 6g fat, no cholesterol.



Grilled Corn Salsa

To remove corn from the cob, lay it flat on a cutting surface and cut off the kernels close to the cob with a large knife.

4 ears of corn, husked
About 5 tablespoons extra-virgin olive oil
Salt and pepper, to taste
1/2 teaspoon finely minced garlic
1/2 cup diced red onion
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice
1 ripe avocado half, peeled, diced and tossed with
1 tablespoon fresh lime juice
1 teaspoon finely chopped jalapeño
1 tablespoon fresh lime juice
1 tablespoon chopped flat-leaf parsley

1. Preheat grill. Brush corn with some of the olive oil; cook over high heat, turning occasionally, until all sides are well grilled, about 10 minutes. Remove to a plate; sprinkle with salt and pepper.

2. When cool enough to handle, cut kernels off cobs; place in a bowl. Combine with all the remaining ingredients. Serve at room temperature.

Makes 4 cups. Per cup: 110 calories, 12g carbohydrates, 2g protein, 8g fat, no cholesterol.



Roasted Lamb With Monsieur Henny's Potato, Onion and Tomato Gratin

Roasting the lamb on a large oven or cake rack that's placed over the gratin dish allows its succulent juices to flavor the vegetables. This spring dish is one of my favorite recipes from Bistro Cooking (Workman, 1989), by Patricia Wells.

6 cloves of garlic (1 split, the rest chopped)
2 pounds russet potatoes, peeled and very thinly sliced
Salt and black pepper, to taste
1 tablespoon fresh thyme
2 large onions, very thinly sliced
5 medium-sized tomatoes (about 1 pound), cored and thinly sliced
2/3 cup dry white wine
1/3 cup olive oil
1 leg of lamb, with bone in (about 6 to 7 pounds)

1. Preheat the oven to 400°F. Rub the bottom of a large (16x10x2-inch) gratin dish with the split garlic clove. Arrange the potatoes in a single layer. Season with salt, pepper and some of the thyme and chopped garlic. Layer the sliced onions on top; repeat the seasonings. Layer the tomatoes on top and season with salt, pepper and remaining garlic and thyme. Drizzle the top with the wine and then the oil.

2. Trim the thicker portions of fat from the leg of lamb. Season the meat with salt and pepper. Place the lamb on a sturdy cake or oven rack directly on top of the gratin dish.

3. Roast, uncovered, for about 1 hour and 15 minutes for rare lamb. (For well-done, roast 30-40 minutes more.) Turn lamb every 15 minutes, basting with liquid from the dish underneath. Remove from the oven and let the lamb sit for 20 minutes before carving.

4. To serve, carve the lamb into thin slices and arrange on a serving platter, with the vegetable gratin alongside.

Serves 8 to 10. Per serving (based on 8): 470 calories, 27g carbohydrates, 41g protein, 21g fat, 125mg cholesterol.