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Arrange the vegetables on a large platter and top with the sauce.

Cheese Stuffed Peppers

Makes 4 servings

4 large green peppers, seed pods removed

1 large tomato, scalded, peeled, and cubed

2 teaspoons fresh basil, finely chopped, or ½ teaspoon dried

¼ teaspoon salt

Dash pepper or cayenne pepper

½ pound sharp cheddar cheese, cut in ¼-inch cubes

½ pound Swiss cheese, cut in ¼-inch cubes

Bring 2 inches of water to a boil in a 4-quart kettle. Preheat the oven to 375°F.

Arrange the peppers in a standing position in the kettle and parboil for 6 to 8 minutes.

Drain the peppers. Place them standing upright in a lightly greased baking dish. Combine the tomato and seasonings and spoon into the peppers, dividing the filling evenly. Mix the cheeses together and stuff into the peppers, rounding off the tops.

Bake until the peppers are hot and the cheese is melted, about 20 minutes.

Spinach Surprise

Makes 6 to 8 servings

1 cup unbleached flour

3/4 teaspoon salt

1¼ teaspoons baking powder

2 tablespoons shortening, melted and cooled

¼ cup milk

4 eggs

¼ cup fresh parsley, finely chopped

½ cup diced onion

1½ cups cooked spinach, well drained

¼ cup grated Parmesan cheese

4 ounces Monterey Jack cheese, cut in ¼-inch cubes

1½ cups cottage cheese

½ teaspoon salt

2 cloves garlic, minced finely

Preheat the oven to 375°F.

Grease a 12- by 7½-inch baking dish.

Mix the flour, ¼ teaspoon of the salt, baking powder, shortening, milk, 2 of the eggs, parsley, and onion. Beat vigorously for 20 strokes. Spread the mixture in the baking dish. Combine the remaining 2 eggs with spinach, cheeses, salt, and garlic, mix well, and spoon evenly over batter mixture.

Bake until set, approximately 30 minutes.

Let stand for 5 minutes before serving.

Cucumbers in Dill Sauce

Makes 4 servings

4 slender 5- to 6-inch cucumbers

½ cup plain yogurt

½ cup sour cream

1 tablespoon chopped fresh dill, or 1 teaspoon dried dill seed

¼ cup chopped green onions

Peel the cucumbers and slice thinly.

Combine the remaining ingredients and pour over cucumbers. Mix well.

Cover and chill in the refrigerator for 30 minutes.

Harvest-Time Acorn Squash

Makes 4 servings

2 medium acorn squash

Boiling water

3 tablespoons butter, melted

¼ cup packed brown sugar

¼ teaspoon cinnamon

¼ teaspoon salt

1/8 teaspoon nutmeg

1 cup prepared applesauce

2 teaspoons butter

Preheat the oven to 375°F. Bring water to a boil in a teakettle.

Wash the squash, cut in half lengthwise, remove seeds and stringy fibers. Place the squash, cut side down, on a rack in a shallow baking pan. Pour in ½-inch boiling water. Cover the pan with a tight-fitting lid or with foil.

Bake for 30 minutes.

Remove the pan from the oven. Pour off the water, turn the squash cut side up. Combine the melted butter, 2 tablespoons of the brown sugar, and the spices. Spread over the edges of the squash pieces. Fill the centers with applesauce; top with the remaining brown sugar and the 2 teaspoons butter.

Bake until the squash is tender, approximately 15 minutes.

Pesto Pasta

Makes 4 to 6 servings

For a more satisfying dish, add 1 to 2 cups of lightly steamed vegetables, such as broccoli, green beans, diced carrots, or a combination of vegetables, to the sauce.

3 tablespoons pine nuts, walnuts, or sunflower seeds

2 garlic cloves

½ cup herb paste (see page 126)

½-3/4 cup grated Parmesan, Romano, or Asiago cheese

½-3/4 cup extra-virgin olive oil

Salt

Pepper

1 pound pasta

Begin heating salted water for the pasta.

In a food processor or blender, grind the nuts. Add garlic and grind again. Add herb paste and cheese, and process very briefly. With the motor running, slowly drizzle in the oil until the mixture has a sauce consistency. Season to taste with salt and pepper. Set aside.

Cook the pasta according to the package directions. Drain. Immediately toss the hot pasta with the pesto. Serve at once, passing additional grated cheese at the table.

Pasta with Garden Salad