Ingredients

1 1/2 pints cherry or grape tomatoes
1/4 cup olive oil
2 tsp minced garlic
1 spaghetti squash, about 3 1/2 lb
1 large zucchini (about 1 lb)
1/4 tsp each salt and pepper
Grated parmesan (optional)

Directions

1. Position oven racks to divide oven into thirds. Heat oven to 425 degrees F. Line two 15-by-10-by-1/2-inch baking pans with nonstick foil.
2. Halve tomatoes; place tomatoes, 3 Tbsp oil and the garlic in a 13-by-9-in. baking dish. Halve spaghetti squash lengthwise and scoop out seeds. Brush cut surface of squash with a little of the remaining 1 Tbsp oil; place flesh-side down on a foil-lined pan. Quarter zucchini lengthwise and cut into 3/4-in. pieces. Place on other foil-lined pan; toss with remaining oil.
3. Roast tomatoes and spaghetti squash on top rack, 40 minutes, until you can easily pierce squash shell. Roast zucchini on bottom rack, 30 minutes, tossing once, until tender and slightly browned.
4. Scrape strands of spaghetti squash into a large bowl. Toss zucchini with roasted tomatoes, the salt and pepper; spoon over spaghetti squash. Sprinkle with parmesan, if using.

Serves 4.

Nutritional information per serving: Calories 220, Total fat 14g, Saturated fat 2g, Cholesterol 0, Sodium 198 mg, Total carbohydrates 23g, Dietary fiber 6g, Protein 4g.

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Ingredients

2 7-ounce bars milk chocolate
2-1/2 cups sugar
1/2 cup light-colored corn syrup
1/2 cup water
2 egg whites
2 squares (2 ounces) unsweetened chocolate, melted and cooled
1/2 teaspoon peppermint extract
1/4 cup crushed peppermint candies

Directions

1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; line with chocolate bars. Set pan aside.
2. In a heavy 2-quart saucepan combine sugar, corn syrup, and water. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium heat, without stirring, to 260 degree F, hard-ball stage. Mixture should boil at moderate, steady rate over entire surface. Reaching hard-ball stage should take about 15 minutes.
3. Remove pan from heat; remove thermometer. In a large mixer bowl, immediately beat egg whites with a sturdy, freestanding electric mixer until stiff peaks form (tips stand straight).
4. Gradually pour hot mixture in a thin stream (slightly less than 1/8 inch diameter) over egg whites, beating on high speed and scraping bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.)
5. Add unsweetened chocolate and peppermint extract. Continue beating on high speed, scraping bowl occasionally, just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.
6. Immediately spread over chocolate bars in prepared pan. Sprinkle with crushed candies. When firm, lift out of pan; cut into 1-inch squares. Store tightly covered.

Makes 81 pieces.

Make Ahead: Up to 3 days ahead prepare divinity. Store at room temperature in a tightly covered container.

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Ingredients

16 ounces bittersweet chocolate, coarsely chopped
1 cup all-purpose flour (spooned and leveled)
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup dried cranberries

Directions

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Place 10 ounces chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, and salt.
2. In a large bowl, using an electric mixer, beat butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined. Beat in melted chocolate. With mixer on low, gradually add flour mixture; beat just until combined (do not overmix). Fold in 6 ounces chocolate and cranberries.
3. Drop dough by 1/4 cupfuls, 3 inches apart, onto parchment-lined baking sheets. In batches, bake cookies until edges are dry and tops are cracked, 15 to 17 minutes, rotating sheets halfway through. Let stand on sheets 3 minutes, then transfer to wire racks to cool.

Makes 15 large cookies.

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