Vegetarian Main Courses

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

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 
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 
Serves 4 to 6

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
1/2 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 wedged 
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 
Serves 8 to 10

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 Serves 2

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 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 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 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 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 Serves 6

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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TOM'S SPINACH FRITTATA (National Colavita Olive Oil Contest Winner) Serves 4

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 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
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
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
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
Serves 4 to 6

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
Serves 4 to 6

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 17- by 8-inch rectangle 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, Earthy Delights and Marche Aux Delice (Brooklyn, NY)

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
Serves 6

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, Earthy Delights and Marche Aux Delice (Brooklyn, NY)

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
Serves 8

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
Serves 8

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
Serves 12

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 pan 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

Vegetarian Main Courses

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