Frittata by Anne Everitt, www.cookingwithanne.com

This is a great way to use a multitude of leftovers and create something totally new and tasty at the same time.

Great for left-over cooked veggies like potatoes, zucchini, onions, peppers, spinach, or cheese. Be creative and give it a new spin.

First you will need a medium to large saute pan that can go under the broiler. If yours has a plastic handle you can cover it with aluminum foil and it will be fine.

Preheat the broiler. Put 5-8 eggs (however many is needed to provide the fill between your filling) in a bowl and beat well. Heat the pan over medium low heat.

Add your cooked veggies and heat through. Pour the eggs over and mix until well incorporated with the veggies/cheese. You should have a good amount of veggies to eggs. The eggs are basically there to hold together the rest.

Let cook until set and only the top is wet. Depending on the thickness of your frittata it will take a little longer to cook. Then place under the broiler for a minute or two until the top is done, but not browned. Alternatively for the non-faint of heart - you can flip the frittata onto a plate then slide back into the pan to finish the top. Afterwards, flip the frittata unto your serving plate so that the part that was in the bottom of the pan is on the top.

This is great warm, cold or room temperature. Makes for easy transportation, just cover with plastic wrap after it has cooled.

Sauteed Collards or any other hearty green you like, by Anne Everitt, www.cookingwithanne.com

Ingredients: 1 bunch of collards for 2-3 people
4-6 garlic cloves
1/4 cup olive oil

Rinse collards and remove the ribs from the middle of the leaves. Then stack the leaves in a pile and roll them up like a cigar. Then thinly slice them.

Peel the garlic and slice each clove in half long-ways unless really large, then slice into thirds.

Heat the oil over medium heat and when hot add the garlic and cook until just getting golden and remove. Do not let them get brown or they will make the a bad flavor. Now turn up the heat to medium high and add the collards with whatever liquid clings to the leaves. Stir them with a wooden spoon or tongs being sure to bring up the ones from the bottom so everything gets cooked. I like them crunchy but you can cook them to your liking. Just before serving add the garlic back in and stir them up.

Herbed eggplant dip by Fawn Pattison
This is a mediterranean take on classic baba ghanouj. It is easy to make and lip-smackingly delicious. Impress your friends the next time you're invited to a potluck! Leftovers (if you have any) make a great sandwich spread.

Ingredients:
1 large eggplant
1 cup Italian (flat-leaf) parsley, tough stems removed
1/4 cup fresh basil leaves
3 garlic cloves
2 Tbsp tahini paste
juice of 1 or 2 lemons (to taste)
extra virgin olive oil
coarse sea salt (or to taste)

Directions: Preheat the broiler in your oven (if it has a "low" setting, use it). Slice the eggplant in 1/2 inch rounds and arrange the slices in a single layer on a cookie sheet that has been smeared with olive oil (use 2 if necessary). Broil the eggplant for 5 - 10 minutes on each side, until the flesh is very tender. Once the eggplant is cool enough to handle, remove the skins and place the flesh into a food processor, along with the parsley, basil, garlic, tahini, lemon juice, about 1/4 cup of olive oil and 1 to 2 tsp sea salt. Process just enough to puree the eggplant and blend the ingredients nicely - it should be flecked all through with the green herbs. Serve with crusty bread, toasted pita points, crudites or tortilla chips.

Tips: Instead of heating up the kitchen, you could also roast the eggplant on your grill. The flesh should slide away from the skin easily after it has cooled. And if you don't have sea salt, you may want to cut the amount back a little - regular salt doesn't taste nearly as good.

Elegant Beet Salad, by Kate Pattison

Ingredients:
1 bunch of fresh beets
1 round of goat cheese
1 bag of mixed salad greens, rinsed and spun dry
1/2 cup toasted chopped pecans
oil & vinegar to taste
freshly ground black pepper, to taste

Directions:
Preheat the oven to 325 degrees.
Wash, peel and dice the beets. Bake them in a shallow pan for 15 to 20 minutes til they are just tender and warmed through. You can also heat the goat cheese at the same time (for about 5 minutes). Make a bed of field greens on each plate, toss with oil & vinegar, and top with a generous dollop of goat cheese, some beets and pecans. Don't forget the freshly ground black pepper on top.

Asparagus Risotto

Ingredients:
1 box risotto (about 2 cups uncooked)
4 cups water
1/2 cup white wine (optional)
1 bunch fresh asparagus
1 bunch spring onions, chopped
1 Tbsp butter or olive oil
1/2 round of goat cheese

Directions:
Prepare the risotto according to the directions on the box. You can substitute 1/2 cup white wine for the same amount of cooking water if you like. While the risotto is cooking, prepare the asparagus by washing and snapping off the tough ends. Slice into small morsels. Saute the onions in butter over medium heat for about 5 minutes, or until tender. Toss in the asparagus and saute til just tender. When the risotto is finished cooking, mix in the cheese and the sauted asparagus til well blended. Add salt and pepper to taste. Serve in bowls.

Easy Strawberry Pie

Pie Crust
1 Cup flour
2 Tablespoons confectionaire sugar
1 stick butter (can use margerine)

Crumble ingredients with fingers or pulse in a cuisinart. Press into a pie plate. Bake at 425 for 10-12 minutes. Be careful not to burn! Then let it cool.

Filling
2 pints strawberries
1 cup sugar
3 T cornstarch
2 T lemon juice

In saucepan crush 1 pint rinsed strawberries. Stir in sugar combined with cornstarch. Add lemon juice. Cook over moderate heat while stirring until thick and clear.
You may also do this in microwave. Crush strawberries, combine and cook on high for several minutes, stirring several times, until mixture is thick and clear.
Allow the mixture to cool
With the remaining half of the berries--you can use more than a pint if you want to---fold into cooked mixture, then pour into crust. Chill. This is great with a little vanilla ice cream.

Buon Appetito!