1. Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
2. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
3. Spread mixture onto French bread that has been sliced lengthwise.
4. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning. Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

Serves 12.

*I like to use pepper jack to add a little more kick to the bread.

1. Position a rack in the lower third of the oven and preheat to 400°.
2. In a large saucepan, cook the strawberries, sugar, cornstarch, lemon juice and vinegar over medium heat, stirring, until syrupy, about 7 minutes. Lower the heat and simmer, stirring, until reduced to about 1-1/4 cups, 10 to 15 minutes; let cool.
3. Meanwhile, on a lightly floured work surface, roll out the puff pastry into a 13-by-14-inch rectangle. Cut into a 12-inch round, using a 12-inch plate as a guide; transfer to a parchment-paper-lined baking sheet.
4. Fold the edges of the pastry inward to form a half-inch rim and brush with the butter.
5. Spread the strawberry mixture within the rim.
6. In a small bowl, combine the mascarpone and honey and dollop over the jam. Bake until the crust is golden, 22 to 25 minutes. Let cool, then sprinkle with the mint.

Serves 8.

1. Position rack in the center of the oven; preheat to 350ºF. Coat an 8-inch square baking dish with cooking spray.
2. Toss bread cubes and mangoes together in the baking dish.
3. Whisk milk, eggs, rum (if using), brown sugar, vanilla, cinnamon, cloves, cardamom, ginger, pepper and salt in a medium bowl. Pour over the bread and mangoes; allow the mixture to soak for about 5 minutes.
4. Bake the pudding until it is set and a knife inserted in the center comes out clean, about 1 1/4 hours. Serve warm for best flavor.

Makes 8 servings of 1/2 cup each.


Nutritional information per serving: 164 calories; 2 g fat (0 g sat, 1 g mono); 54 mg cholesterol; 34 g carbohydrates; 6 g protein; 2 g fiber; 180 mg sodium; 228 mg potassium.

1. Heat oven to 350 degrees. Generously butter a 2 1/2-quart casserole dish, and set dish aside. Snap off and discard tough ends of asparagus. Using a vegetable peeler, carefully peel outer layer from bottom 2 inches of asparagus spears.
2. Fill a large straight-sided saute pan with salted water, and bring to a boil; prepare an ice bath. Add asparagus, and cook until bright green, about 1 minute. Transfer asparagus to ice bath, and let cool. Drain, transfer to a clean kitchen towel, and pat dry. Set asparagus aside.
3. Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in a medium skillet over medium heat. Add mushrooms, and cook, stirring once or twice, until mushrooms turn golden brown, 1 to 2 minutes. Transfer mushrooms to a plate; set aside.
4. Melt remaining tablespoon butter with remaining tablespoon oil, and add onion. Cook until onion is soft and translucent, about 15 minutes. Remove the pan from heat, and set aside.
5. Randomly arrange half of the bread pieces on bottom of prepared casserole dish. Sprinkle half of the rosemary over the top. Place half of the asparagus, onions, mushrooms, and cheese on top. Make a second layer with remaining bread, rosemary, asparagus, onions, mushrooms, and cheese.
6. To make custard, combine milk and cream in a medium saucepan, and set over medium-high heat; cook until mixture is hot. In a medium bowl, whisk together eggs, hot-milk mixture, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper until combined.
7. Pour custard over pudding. Press down on pudding, completely soaking top layer of bread, and place a plate on top. Weigh down the plate with a can or other object. Let pudding stand 20 minutes.
8. Bake pudding until custard has set and top is golden, about 45 minutes. Remove dish from oven, and transfer to a wire rack to cool, 5 to 10 minutes. Serve.

Makes 8 servings.

1. Position racks to divide oven in thirds. Heat oven to 500ºF. You’ll need 2 rimmed baking pans lined with nonstick foil.
2. Make the mustard sauce by combining the sour cream, mustard, and water in a small bowl. Chill until ready to use.
3. Toss leeks and onion with 2 tsp oil in one baking pan. Toss carrots and potatoes on other pan with remaining 2 tsp oil. Sprinkle all with salt and pepper.
4. Place onions on top rack, carrots and potatoes on bottom. Roast 15 minutes.
5. Remove pans from oven; toss. Add kielbasa to carrots and potatoes. Return to oven; roast 15 minutes more until vegetables are tender. Toss kielbasa with vegetables; pass sauce.

Serves 4.