8 Side-Dish Servings

• Heat 1 tablespoon extra-virgin olive oil in 12-inch skillet over medium heat.
• Add 2 finely chopped garlic cloves and ¼ teaspoon crushed red pepper.
• Cook 1 minute, stirring.
• Add 2 heads chopped escarole and ⅛ teaspoon each salt and ground black pepper.
• Cook 3 to 4 minutes or until wilted, stirring and tossing.
• Stir in 1 can (14½ ounces) cannellini beans, rinsed and drained, and 1 tablespoon capers, drained and chopped.
• Cook 2 minutes.

• Prepare outdoor grill for covered direct grilling over medium heat.
• Meanwhile, for easier handling, insert metal skewers through onion slices, if you like.
• Lightly spray both sides of eggplant slices with cooking spray.
• Sprinkle onions, eggplants, and celery with salt.
• Place onions, eggplants, and celery on hot grill rack.
• Cover grill and cook vegetables until tender and lightly browned, 8 to 10 minutes, turning over once and transferring to plate as they are done.
• Cool slightly until easy to handle.
• Cut eggplants and celery into ¾-inch chunks; coarsely chop onions.
• In large bowl, mix vinegar, oil, sugar, and pepper until blended.
• Stir in tomatoes, olives, raisins, capers, and parsley.
• Add eggplant, onions, and celery, and gently toss to coat.

8 Side-Dish Servings

• Preheat oven to 400°F.
• Trim 2 pounds baby carrots (see Tip), leaving 1 inch green stems on.
• With vegetable brush, scrub carrots and rinse under cold water.
• Pat dry with paper towels.
• In 15½” by 10½” jelly-roll pan, toss carrots with 1 tablespoon olive oil, ¼ teaspoon salt, and ½ teaspoon ground black pepper.
• Roast 25 minutes.
• Stir in 2 tablespoons white or traditional balsamic vinegar and 1 tablespoon sugar until carrots are coated.
• Roast 6 to 8 minutes longer or until carrots are tender and sugar has dissolved.
• TIP In springtime, bunches of fresh baby carrots should be readily available at supermarkets and farmers’ markets.
• If not, use 2 pounds medium carrots, quartered lengthwise then halved crosswise.
• For this recipe, we don’t recommend using prepackaged “baby” carrots; they require a much longer roasting time, and we’ve found they don’t caramelize as well.

• Preheat oven to 400°F.
• Arrange bread on jelly-roll pan.
• Bake until lightly toasted, about 5 minutes.
• Rub one side of each slice with cut garlic.
• Meanwhile, in medium bowl, gently toss tomatoes, onion, basil, cheese, oil, vinegar, salt, and pepper until combined.
• To serve, spoon tomato mixture onto garlic-rubbed side of toast slices.

• In large bowl, toss tomatoes, mozzarella, basil, oil, salt, and pepper until evenly mixed.

6 Cups Or 4 First-Course Servings

• In small skillet, heat 1 teaspoon olive oil over medium heat until hot.
• Add 1 minced garlic clove and cook 1 minute, stirring.
• Remove skillet from heat.
• In food processor with knife blade attached, pulse 2 cups 1-inch cubes country-style bread until coarsely chopped.
• Add 3 pounds ripe tomatoes, each cut into quarters, and sautéed garlic; pulse until soup is almost pureed.
• Pour soup into bowl; stir in ¼ cup loosely packed fresh basil leaves, chopped, 1 teaspoon sugar, and ½ teaspoon salt.
• Cover and refrigerate until well chilled, at least 2 hours or overnight.
• Garnish each serving with additional fresh basil leaves.

4 First-Course Servings

• In large bowl, combine 6 ounces baby arugula, 2 thinly sliced jarred roasted red peppers, ¼ cup halved pitted Kalamata olives, and 3 tablespoons Balsamic Vinaigrette (see Balsamic vinaigrette variation).
• Toss to coat.
• Divide among serving plates.
• With vegetable peeler, shave 1 ounce Parmesan cheese into paper-thin slices over salads.

10 slices

• Preheat oven to 350°F.
• Slice 1 loaf Italian bread in half lengthwise.
• On cut sides of bread, sprinkle 2 tablespoons olive oil; 2 cloves garlic, finely chopped; 1 teaspoon dried oregano; and 1 tablespoon freshly grated Parmesan cheese.
• Wrap bread in aluminum foil; bake 15 minutes or until top of bread is lightly browned.

• In large bowl, combine cauliflower, red pepper, carrot, celery, and olives.
• In nonreactive 4-quart saucepan, combine sugar, vinegar, water, and salt; heat to boiling over high heat, stirring occasionally.
• Reduce heat to low.
• In container with lid and large enough to hold vegetables, place mustard seeds and crushed red pepper; pack vegetables into container and pour hot brine over, making sure vegetables are completely covered with brine.
• Allow giardiniera to cool, then chill for 3 hours before serving.
• Refrigerate pickles in an airtight container for up to 1 week.