1. In bowl, combine pesto, tomato, 2 tablespoons olive oil, lemon juice, 1 tablespoon chopped parsley, 1 tablespoon Parmesan and seasonings.
2. Scald vegetables, except green onions and portobello.
3. Drain on paper towels.
4. In same pan, cook pasta 8 to 10 minutes until al dente.
5. In large skillet, heat pesto, add vegetables and pasta, toss to combine.
6. Brush mushroom with oil, grill 5 to 7 minutes, slice into 1/2-inch strips.
7. Place pasta in bowls, sprinkle with Parmesan, top with mushroom. Garnish with parsley sprig and chopped parsley.
Makes 4 to 6 servings

Basil and Artichokes - embellish the classic Margherita pizza made with tomato, olive oil and mozzarella cheese.

1. In electric mixer bowl, mix 1 cup flour and yeast.
2. In medium saucepan, combine milk, water, sugar, olive oil and salt.
3. Heat over low heat until warm and sugar dissolves.
4. Add liquid to flour mixture.
5. Beat until smooth, about 2 minutes on medium speed.
6. Add 1/2 cup flour, beat 1 minute.
7. Stir in more flour to make a moderately stiff dough.
8. Knead with dough hook about 6 minutes or turn out on floured board, knead until smooth and elastic, 8 to 10 minutes. 9. Shape into ball and place in oiled bowl, cover with plastic wrap and damp towel.
10. Let rise until almost doubled, about 1 hour. Punch down, divide in 4.
11. Meanwhile, place pizza stone, tiles or baking sheet in bottom of oven.
12. Heat to 450^o.
13. Place 1/4 of dough on a lightly floured surface, shape into a thick disk.
14. Roll out with rolling pin to 9-inch circle, leaving edge thicker.
15. Turn dough over several times while rolling, so that it won't shrink back.
16. Place on pizza peel dusted with cornmeal.
17. Brush dough with olive oil, sprinkle with mozzarella cheese.
18. Top with tomatoes, then garlic, basil, artichoke hearts, Parmesan, salt, pepper and oregano.
19. Drizzle with olive oil.
20. Slide pizza onto preheated surface.
21. Bake at 450^o about 10 minutes, until crust is crisp and golden. Repeat.
Makes 4 pizzas.

1. In large bowl, sift together flour, baking powder, salt and soda.
2. Stir in provolone, green onion, parsley, rosemary, pepper, garlic powder and tomatoes.
3. Toss mixture well.
4. In medium bowl, whisk together tomato oil, shortening and sugar until smooth.
5. Add eggs and buttermilk, blending until well mixed.
6. Add buttermilk mixture to flour mixture with pine nuts, stir until just combined.
7. Divide batter between three 5x3x2-inch loaf pans, smoothing tops.
8. Bake at 350^o 45 to 50 minutes, or until tester comes out clean.
9. Cool in pans on wire rack 5 minutes, loosen edges with a knife and turn out on rack to cool completely.
Makes 3 small loaves.

1. Scald tomatoes, peel, seed and chop.
2. In a bowl, combine tomatoes with garlic, cilantro, onion, chile, vinegar and salt.
3. Chill 30 minutes to develop flavors.
4. Serve with tortilla chips.
Makes about 2 1/2 cups.

Oven Dried Tomatoes - are a versatile ingredient, lending intense flavor to quick breads and other dishes.

1. Wash tomatoes, remove stem ends.
2. Slice lengthwise in halves.
3. Squeeze gently to remove some of juice and seeds.
4. Pat dry.
5. Place cut side up on wire racks placed in two shallow 10x15-inch baking pans.
6. Sprinkle with salt.
7. Bake at 200^o 8 to 10 hours, or until tomatoes shrivel to flattish, small ovals and feel dry to touch, but are still flexible, not brittle.
8. Pack loosely in 1- to 1 1/2-pint jar with rosemary and garlic.
9. Pour in olive oil to cover tomatoes.
10. Cover jar and store in refrigerator.

May be used immediately, but flavors develop after 1 month. Use as long as oil tastes fresh.
Makes about 1 pint, using 6 ounces drie tomatoes.

Fresh Tomatoes - with chile and spice in gazpacho and salsa are Mexican standbys for warm weather meals.

1. In a bowl, combine vegetables with vegetable juice.
2. Cover and refrigerate 2 hours.
3. Add vinegar, oil, wine and seasonings.
4. Place small quantities of tomato mixture in food processor, purée until smooth.
5. Taste and adjust seasoning.
6. Place in serving bowl.
7. Cover and refrigerate several hours to blend flavors.
8. Sprinkle with diced cucumber, avocado, green pepper and green onion, or serve vegetables in side dishes to add to taste.
Makes 6 to 8 servings.

Grilled Salmon and remoulade sauce give importance to a sandwich set off by lettuce and tomato.

1. In food processor, combine green onions and celery.
2. Process until finely chopped.
3. Remove and set aside 2 tablespoons.
4. To the remainder, add oil, vinegar, mustard, paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, cayenne pepper, sugar and parsley.
5. Process until smooth.
6. Stir in mayonnaise.
7. Transfer to a serving bowl, stir in reserved green onion and celery.
8. Cover and chill.
9. Brush salmon with remaining lemon juice, sprinkle with salt and pepper, place on grill or broil about 3 minutes on each side, until fish just flakes when touched with a fork.
10. Remove and set aside.
11. Cut sourdough flutes diagonally into 4-inch pieces, split into 3 horizontal sections.
12. Use top and bottom for each sandwich, reserving center section for another use.
13. Toast, if desired, spread bottom with dressing, top with lettuce, tomato and broiled salmon.
14. Replace top of bread.
15. Serve with extra dressing on the side.
Makes 4 servings.

1. In medium skillet, heat olive oil.
2. Add garlic and onion, sauté 5 minutes until tender.
3. Add pepper and zucchini, cook 5 minutes longer.
4. Add tomatoes, parsley, salt and pepper.
5. Cook until tomatoes are soft and sauce forms.
6. Make wells in sauce and break in eggs.
7. Cover and cook 4 minutes, until eggs are set as desired.
8. With a spatula, serve some of vegetables with egg on top.
Makes 4 to 6 servings.

1. Place tomatoes in small bowl, cover with boiling water.
2. Soak 1 hour, turning tomatoes occasionally, until soft.
3. Squeeze out water.
4. In food processor, mince garlic, then add pine nuts.
5. Add tomatoes, Parmesan cheese and basil.
6. Chop coarsely.
7. Gradually add oil until smooth and well blended.
8. Add salt and pepper.

1. Cut tops off tomatoes, carefully scoop out insides, leaving 1/4 inch shell.
2. Sprinkle inside with salt and pepper, then invert over double thickness of paper towels to drain.
3. Cook broccoli in 4-quarts boiling salted water just until tender, 2 to 3 minutes.
4. Remove with slotted spoon.
5. Drain and let cool 5 minutes.
6. Place broccoli in food processor, reserving 4 florets.
7. Purée until smooth. Measure 1 1/4 cups.
8. Add sour cream, cheese, salt, pepper, nutmeg and mustard, process to blend.
9. Spoon broccoli into tomatoes, mounding lightly.
10. Place in lightly oiled baking dish.
11. Bake at 350^o 10 minutes, or until heated through.
12. Place florets on top, brush with butter and heat a few minutes longer.
Makes 4 servings.

Pasta Primavera - teams fresh spring vegetables with tomatoes for a Shavuos supper entree.

1. Bring 4 quarts water to a boil in a large stockpot.
2. Cover and let simmer until ready to cook pasta.
3. In small saucepan, combine cream, butter, cheese and pepper.
4. Cook over low heat until sauce thickens slightly, about 5 minutes.
5. Keep warm.
6. In medium skillet, heat 2 tablespoons olive oil, add mushrooms, zucchini, broccoli and asparagus.
7. Toss well about 5 minutes, until softened.
8. Season with salt and pepper.
9. Keep warm.
10. In another skillet, heat 1 tablespoon olive oil over medium heat, sauté garlic 1 minute, add basil and tomatoes, cook 3 minutes.
11. Cook spaghetti about 5 to 7 minutes, until just done.
12. Drain and return to pot.
13. Add Parmesan cheese sauce, chives, half the peas, sautéed vegetables and tomato.
14. Toss well.
15. Add more cheese if too thin, a little hot water if too thick.
16. Pour into serving bowl, sprinkle with remaining vegetables, place tomato on top.
17. Serve with additional Parmesan.
Makes 4 servings.

1. In skillet, heat 1/2 cup olive oil, add eggplant, sauté, stirring until tender.
2. Remove and drain well on paper towels.
3. Add salt and pepper.
4. Cool.
5. Place bread on baking sheet, brush with olive oil, bake at 400^o 10 minutes or until golden.
6. In a bowl, combine arugula, garlic, tomato, basil, 1 tablespoon olive oil, salt and pepper.
7. Meanwhile, reheat eggplant.
8. Arrange toast on plates, top with tomato mixture, eggplant, sprinkle with cheese.
Makes 4 to 6 servings.

1. In a bowl, combine pesto, olive oil, vinegar, salt and pepper.
2. Marinate mozzarella in some of the dressing 2 hours in the refrigerator.
3. Broil pepper until blackened on all sides.
4. Place in plastic bag 15 minutes.
5. When cool enough to handle, peel, remove seeds and slice into thin strips.
6. Marinate in dressing.
7. Arrange tomatoes and mozzarella on plates.
8. Toss greens and marinated pepper with dressing.
9. Place in the center.
Makes 4 servings.

1. Soak sun-dried tomatoes in water to cover overnight until soft.
2. Squeeze out water.
3. Place in blender or food processor, add herbs, oil and garlic.
4. Blend until finely chopped. Season with salt and pepper.
5. Place in attractive dish to serve with toasted French bread.
Makes 1/2 cup.

1. Thaw puff pastry at room temperature about 30 minutes.
2. Cut circles 1/4-inch wider than oven-proof soup bowls.
3. In medium saucepan, heat olive oil, add onion, sauté until very soft and golden, about 5 minutes.
4. Add garlic and red wine, reduce by half.
5. Add tomatoes, cream, brown sugar, basil, thyme, salt and pepper, simmer 10 minutes.
6. Place soup bowls on a baking sheet.
7. Fill bowls almost to rim.o about 12 minutes, until pastry has risen and is deep golden brown.
9. Serve at once.
Makes 4 servings

1. In medium saucepan, heat olive oil.
2. Add onion and garlic, sauté until onion is tender, about 5 minutes.
3. Stir in tomatoes, oregano, basil, parsley, salt, pepper, sugar and tomato paste.
4. Simmer, stirring occasionally, 30 minutes.
Makes 2 1/2 cups.

1. In medium saucepan, heat 1 teaspoon oil, add garlic, sauté until golden.
2. Add tomatoes with liquid, wine and vinegar.
3. Boil until reduced by half.
4. Transfer to a blender or food processor.
5. Purée leaving a few small chunks.
6. Place in a bowl, let cool.
7. Split olives, marinate in balsamic vinegar 1 hour.
8. In a dish, combine flour, cornmeal, salt and pepper.
9. Lightly dredge fish in flour mixture.
10. Heat oil to 350^o, fry fish without crowding pan, 4 minutes or until golden.
11. Drain on paper towels.
12. Place 1/4 cup tomato mixture in bottom of 4 large soup plates, add arugula.
13. Top with fish.
14. Garnish with olives.
15. Drizzle with olive oil and balsamic vinegar, sprinkle with cracked pepper.
Makes 4 servings.