Sun Dried Tomato Tapenade

Ordering the vegetarian option at a large event can make you wish you'd grabbed a peanut butter sandwich before leaving home. This proved true recently when a friend was served a plate of pasta drowning in a cream sauce that was exactly the same shade as the pasta itself. There was not a vegetable on the plate. The only vegetables served came with the meat and fish meals. OK, I understand that when caterers are dealing with the challenges of preparing several hundred meals, the extra effort required to create an appetizing vegetarian dish for the few who request it might not be a priority. But there is really no good excuse for serving a second-rate meal when it's so easy to prepare top-notch meatless fare. Pasta can be a great vegetarian go-to option that is simple, tasty, attractive, and appetizing.


On our first night in Boston, my intrepid husband and I braved the rain and walked across the Neponset River bridge to Dorchester in search of Venezia, an Italian restaurant on the nearby waterfront. Out journey took us on an excursion under the expressway and through one of the old, edge-of-Boston neighborhoods that made me feel nostalgic and happy despite my damp socks. My iPhone GPS was not being helpful, and I was about to head to the pizza place that I could see across the highway when a woman on her porch came to our rescue. Just a few more blocks and we found our destination snugged up against the waterfront. We were seated at a window where we had a spectacular view of the storm, which conveniently cleared up in time for our walk back to the hotel.  The Cavetalli Scicilian was delightful, the cannolis were fresh and rich, and the service was excellent. This was the night before the beige pasta dish was served to my friend, so I was acutely aware of other pasta possibilities. This recipe was inspired by that wonderful meal. The sun-dried tomato topping is a wonderful rustic tapenade, so this simple dish can serve multiple purposes. Toss with your favorite pasta, or serve with crackers, crostini or crudites. Buon appetito!

Quick & Easy Spinach Turnovers

After work last Friday I made a beeline for home. Nothing was going to divert me from the most direct route away from work to the refuge of my favorite chair, a glass of wine and a good book. I did not stop at the market, or even make the customary call to say I was on the way. If I had a plan for dinner, I don't remember it. Fend for yourself seemed like a good approach to the evening. As it turned out, company was coming for an impromptu happy hour. For some reason I cannot simply throw a bag of chips in a bowl and set it out. For one thing, I rarely have a bag of chips around -- they tend not to last long around here. But I did have a package of phyllo dough in the freezer and a fresh bag of spinach. That, along with a few staples and some dried spices, was sufficient to put together a quickie version of Spanokopita, or a spinach pie. In fact, these single serving editions had the advantage of being finger food. They also took only a fraction of the time the traditional dish takes. A variety of other fillings comes to mind, too.

They are best served at room temperature, or just slightly warmer. Leftovers make an easy lunch. 

Gorgonzola Stuffed Dates

 Tapas, or appetizers, are a great way to introduce people to a wide variety of meatless treats.

Salty, tangy Gorgonzola is the perfect counterpoint to the sweetness of the dates. The crowning walnut adds texture and visual appeal. These are rich. 3-4 per person is ample. Reduce as needed. This is pretty simple, so just keep the proportions the same and you'll be OK. Don't overfill the dates.

• 3 oz cream cheese, softened (low-fat ok)
• 3 oz good Gorgonzola, crumbled
• 1 Tbs orange juice
• 8 oz pkg pitted dates (about 36 dates)
• 36 walnut pieces

In a small mixing bowl, blend cream cheese, gorgonzola, and orange juice.Spoon mixture into a resealable plastic bag, squeezing it toward one corner of the bag. Cut of the tip of the bag at the corner.

Separate the dates along the slits used to pit them. You may occasionally need to create an opening using a paring knife. Squeeze about a teaspoon of the cheese mixture into each date and top with a walnut piece.

May be made one day ahead and refrigerated. Serve at room temperature.

Roasted Squash Seed

Remember the Warm Butternut Squash with Chickpea Salad? Squash seeds make a good snack tossed with a little salt and roasted. These are tossed with a volcanic salt and some pepper. They are worthy of serving to company, don't you think?

Clean pulp from seeds. Do not rinse (you won't need to use any oil). Toss with your choice of seasonings. Spread evenly on a baking sheet.

Roast @ 250 for about 45 minutes. You can roast them while you are cooking other things (like the squash) but you need to watch them very closely. If they start to pop, you can be certain it is time to take them out of the oven.