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2. Divide the dough into thirds. Wrap two pieces in plastic wrap; set aside. On a lightly floured work surface, roll out the third piece to 1/8 inch thick. Cut the dough with a 2-inch cookie or biscuit cutter. Arrange the crackers on a baking sheet, and prick each with a fork once or twice. Sprinkle with salt, and bake for 15 to 20 minutes or until they start to brown.

3. Remove from the oven; let cool on a wire rack. Repeat with the remaining dough, rerolling the scraps once. Serve when cool, or store in an airtight container for up to 1 week.

herbed cheese with pears, pine nuts, and honey

SERVES 4

Cheese drizzled with honey is a traditional Mediterranean appetizer; when mixed with fruit and nuts, it makes a tantalizing dessert.

8 ounces part-skim ricotta cheese

3 tablespoons pine nuts

6 ounces fresh goat cheese, room temperature

1 teaspoon fresh thyme leaves, finely chopped

2 teaspoons fresh flat-leaf parsley, finely chopped

½ teaspoon finely grated lemon zest

2 ripe but firm Bartlett pears

2 tablespoons plus 2 teaspoons flavorful honey, such as buckwheat, chestnut, or leatherwood

1. Preheat the oven to 350°F. Place the ricotta in a fine sieve set over a bowl; let the excess liquid drain, about 30 minutes. Meanwhile, spread the nuts in a single layer on a rimmed baking sheet. Toast in the oven until lightly browned, tossing occasionally, about 7 minutes. Transfer to a plate; let cool.

2. In a food processor or medium bowl, mix together the goat cheese and drained ricotta until creamy and thoroughly combined. Stir in the thyme, parsley, and lemon zest; set aside.

3. Slice each pear into 6 wedges. Divide the herbed cheese among 4 serving plates, spooning it into mounds. Arrange 3 pear wedges next to the cheese on each plate. Sprinkle with nuts; drizzle about 2 teaspoons honey over each portion of cheese and pears. Serve immediately.

FIT TO EAT RECIPE PER SERVING: 320 CALORIES, 17 G FAT, 37 MG CHOLESTEROL, 28 G CARBOHYDRATE, 229 MG SODIUM, 16 G PROTEIN, 2 G FIBER

vegetarian pâté

MAKES 3 CUPS

5 large eggs

¼ pound string beans, ends trimmed, cut into 1-inch pieces

1 tablespoon unsalted butter

1 red onion, cut into ¼-inch dice (1 cup)

¾ cup toasted walnuts

1 tablespoon soy sauce

2 tablespoons mayonnaise

1 tablespoon olive oil

2 tablespoons finely chopped chives

Coarse salt and freshly ground pepper

Bread or crackers, for serving

1. Fill a large bowl with ice and water; set aside. Place the eggs in a medium saucepan with enough water to cover by 2 inches. Place over high heat; bring to a boil. Turn off heat; cover. Let stand for 12 minutes. Transfer the eggs to the ice-water bath to stop cooking. When the eggs are cool, peel them under cold running water, cut into quarters, and set aside. Let the cooking water return to a boil; blanch the string beans for 2 to 3 minutes. Transfer to the ice-water bath to stop the cooking.

2. Melt the butter in a medium sauté pan over medium heat. Add the onion; cook until caramelized, 8 to 10 minutes. Remove from heat; cool to room temperature.

3. Combine the eggs, beans, walnuts, soy sauce, mayonnaise, and oil in the bowl of a food processor. Pulse until finely chopped but not pureed. Stir in the sautéed onion and chives; season with salt and pepper. Serve at room temperature with bread or crackers.

batter-fried stuffed squash blossoms

SERVES 4 TO 6

To stuff the squash blossoms easily, spoon the filling into a pastry bag fitted with a coupler; pipe it directly into each blossom.

1 cup ricotta cheese

1 cup all-purpose flour

Coarse salt and freshly ground pepper

1 cup plus 2 tablespoons milk

3 ounces (about 1 cup) mozzarella cheese, cut into ¼-inch cubes, room temperature

1 tablespoon coarsely chopped fresh marjoram

2 tablespoons coarsely chopped fresh flat-leaf parsley

16 large (about 4 ounces) squash blossoms

1 quart light olive oil

1. Place the ricotta cheese in a double layer of cheesecloth. Tie up the ends, and hang over a bowl to drain. Place in the refrigerator for 2 to