Put some olive oil over fresh asparagus and roll. Add balsamic vinegar. Bake 12-15 min. Top with some parmesan, return briefly to oven. Can do same with large mushrooms sliced, carrots, leeks but without the vinegar.

Risotto with Fresh Asparagus

2 1/2 cups low-sodium chicken broth
1 clove garlic, chopped
4 tablespoons onion, finely chopped
1 teaspoon lemon zest
3/4 cup short-grain rice
1 pound asparagus spears

Pour stock into saucepan. Bring to boil and let simmer over low heat. In a heavy skillet, sauté garlic and onions in water or sm. amount of stock . Cook over low heat until onions turn soft. Add lemon zest and rice. Stir with a fork until rice is well coated. Add one cup warm stock; cook over low heat until liquid is absorbed, stirring occasionally with a fork. Repeat with another cup of stock. Then add remaining 1/2 C stock. When absorbed, rice should be done. Steam asparagus after cutting into 1 inch pieces. Add asparagus to risotto just before serving.

2 t. olive oil
2 cloves garlic, finely chopped
1 c. chopped onions
2 c. sliced mushrooms
1 lb can tomatoes, chopped and drained (keep juice)
1 T. cornstarch
1 t. dried basil
1 t. dried oregano
2 1 lb cans Great Northern beans, rinsed and drained
10 small, pitted black olives, thinly sliced
Sauté garlic and onions, cooking 5 min. Add mushrooms; cook, stirring frequently, 5 more minutes. Add tomatoes. Place reserved tomato juice in small bowl and add cornstarch until dissolved. Add to skillet with herbs. Cook until mixture comes to boil. Cook and stir 2-3 min. Remove from heat and add beans and olives. Put in 1 1/2 qt casserole (sprayed) at 350, covered, for 40 min. Tastes great over brown rice, in pita.

4 c. loosely packed parsley leaves
1/4 c. olive oil
3 large cloves roasted garlic, or 1-2 small cloves raw garlic
1/4 c. coarsely chopped walnuts
1-3 T. fresh lemon juice
2-3 T. grated lemon peel
1-2 t. balsamic vinegar
1/2-3/4 t. salt
3 c. firm-cooked white beans, just-cooked, drained and warm
Place parsley leaves olive oil, garlic, walnuts, 1 T. lemon juice, 2 t. lemon peel, 1 t. balsamic vinegar, and 1/2 t. salt in processor; process until smooth. Taste and add more juice, peel, vinegar, and salt. Toss about 1/4 c. of pesto with the beans. A few minutes later, toss in all the rest. Taste; add more lemon juice or salt if necessary. [Beans--cook about 1 1/4 hrs; can add cooked rice. To roast garlic, take paper off bulb, brush generously with olive oil, roast at 375 for 20 min. in toaster oven. Cover tightly in frig.]

See also Three-Way Beans and Rice, Rice, Zucchini & Beans Bake,

2 c. cooked chopped broccoli
1 c. cooked rice
1 c. undiluted condensed cream of mushroom soup
1/2 c. low fat cottage cheese.
Grease 2 casserole dishes. Combine broccoli, rice, soup and cheese in medium bowl; season with salt. Spoon mixture into dishes and bake 35 to 30 min. at 350.

Broccoli, Mushrooms, and Walnuts

1/2 c. water
2 T. soy sauce
1 T. Sherry
1 T. cornstarch
1 t. instant vegetable broth mix
1/4 t. garlic powder
1 T. olive oil
1 c. onions, cut lengthwise into 1/4 "
3 c. sliced mushrooms
4 c. (packed) broccoli, in florets
3 T. chopped walnuts
3 ounces lowfat Cheddar cheese (3/4 c.)
In small bowl, combine water, soy sauce, sherry, cornstarch, broth mix, garlic powder. Stir to dissolve cornstarch. Set aside.
Heat oil in large nonstick skillet or wok over medium-high heat. Add onions and mushrooms. Cook 5 minutes, stirring. Add broccoli and walnuts. Cook, stirring, 3 minutes until broccoli turns bright green. Stir soy sauce mixture and pour over vegetables. Cook, stirring, until vegetables are glazed and liquid has thickened. Remove from heat, sprinkle evenly with cheese, cover, and let stand 5 minutes before serving. Serves 6.

3 c. coarsely shredded carrots
1 T. honey
2 small, sweet apples, peeled, coarsely shredded 1/4 c. orange juice
1/2 t. ground cinnamon
Topping: 1 T. wheat germ; 1/4 t. cinnamon 2 t. butter
Combine in large bowl; spoon into sprayed baking dish. Press down mixture with back of spoon. Combine topping and sprinkle over. Dot with the butter. Bake at 350 uncovered 40 min. Serve hot.

Melt 4 t. butter, add 1 lb carrots, thinly sliced. Add 1 t. sugar, 1/2 t. salt and mix. Stir in 1/4 c. marsala, simmer for 4-5 minutes. Add enough water to cover carrots; cover pan and cook over low heat until carrots are tender. Remove cover and cook until liquids are reduced.

2 T. cornstarch
1/2 cup egg substitute or 2-3 eggs
1 can skim condensed milk (if unsweetened, at 1/4 c. sugar)
1 can cream style corn
nutmeg to taste
Combine all ingredients and pour into 1 or 1 1/2 quart baking dish that has been sprayed with Pam. Lightly spray the top of the batter. Bake uncovered at 325 degrees for one hour or until firm. Let stand for about 15 minutes at room temperature before serving

Scalloped Eggplant

1 eggplant, sliced
1 can cr. mushroom soup/garlic
6 ounces mushrooms, sliced
1/4 cup grated cheese
1/2 cup soft bread crumbs
Slice eggplant and soak in salted water. Drain and drop in boiling water; cook until clear and tender, about 10 minutes. Arrange in layers in 9" square sprayed baking dish. Sprinkle mushrooms on top and pour cream of mushroom with garlic soup on top. Sprinkle with cheese (cheddar or mozzarella) and bread crumbs. Bake at 350 degrees 20-30 minutes.

1 vegetarian bouillon cube
2 c. water
1 bunch kale (about 8 cups raw leaves)
2 t. olive oil
1 c. sliced mushrooms
1 large clove garlic, crushed
1 large Roma tomato, diced
1 T. raisins
1/2 t. dried thyme, dried oregano
1 t. balsamic vinegar
Dissolve bouillon cube in the water; set aside. Prepare kale by cleaning, tearing into bite sized pieces. In large nonstick skillet, heat oil; add mushrooms and cook, stirring frequently about 2 minutes. Add garlic and tomato and cook 1 minute. Stir in kale and bouillon water. Bring to boil, then reduce to simmer. Add raisins, thyme, oregano. Cover loosely and cook 20 minutes, stirring occasionally. Adjust heat to prevent cooking liquids from boiling away, until have about 1 c. of liquid. Raise heat to high and boil 1-2 minutes to concentrate flavors. Stir in vinegar and serve.

1 package frozen chopped spinach
1/2 c. grated Parmesan cheese
4 oz. feta cheese, rinsed and crumbled
1/2 c. finely chopped green onions, fresh parsley
1 t. grated fresh lemon zest
1 pound fresh mushrooms, cleaned.
Microwave spinach 3-4 minutes standing box in 4 c. glass measure, just until defrosted. Press liquid from box; discard liquid. Transfer spinach to measure. Add Parmesan, feta, onion, parsley, zest. Divide and mound on top of mushroom caps. Line glass pie plate with 2 paper towels; arrange stuff mushrooms on bowls and cover lightly with wax paper. Microwave 3-5 minutes, rotating.

Spinach Soufflé

2 packages chopped spinach, cooked
8 ounces fatfree cream cheese
3 tablespoons skim milk
2 tablespoons sugar
1/4 teaspoon nutmeg
1/2 cup bread crumbs
1/4 cup melted butter
In saucepan over medium heat, stir spinach and cream cheese until cheese melts. Stir in milk, sugar and nutmeg. Pour into prepared pan. Cover top with bread crumbs and drizzle with melted butter. Bake at 350 until crumbs begin to brown, 20-30 minutes.

See also Kale and Squash Risotto, Bulgar with Savory Greens, Rice, Lentil, & Spinach Pilaf

1 T Dijon mustard
2 T oil
3 T. wine vinegar
1 T sherry
1 t dried parsley flakes
1/2 t. dried oregano
11/8 t salt
1/8 t garlic powder
4 c. sliced mushrooms.
Combine all ingredients except mushrooms, mixing well. Add mushrooms, stirring until coated. Preheat nonstick skillet; add mushrooms and sauce. Cook, stirring, about 5 min.

See also Risotto with Mushrooms, Oat Mushroom Pilaf , Quick Barley and Mushroom Risotto

Cut in half, top with pat of butter and 1/2 beef bouillon cube. Cover with plastic and microwave 1 1/2-2 1/2 min. per onion. Baste at least once during cooking.

24 small white onions, peeled
1/2 c. chicken stock 1/2 c. white wine
1 bay leaf, minced 1 T. dried thyme. minced fresh parsley
In shallow baking dish, place peeled onions, liquids, bay leaf and thyme. Cover with foil and bake 30 min. at 350. Uncover for 15 min. Sprinkle parsley over top.

1 lb. small new red potatoes
2 T. water, white wine
1/4 c. non fat plain yogurt
1 T. Dijon mustard, minced fresh parsley
1/2 t. minced fresh thyme, stems removed
Scrub potatoes and cut in quarters. In glass dish, combine potatoes, water and wine. Salt lightly. Cover and microwave, stirring once or twice, on HIGH until tender (8-9 min). Drain any excess liquid. In bowl combine dressing; fold in with spatula; baste and adjust seasoning. Can be warm or chilled.

8 small, new red potatoes
2 T. margarine
1 T. lemon juice
1 t. grated fresh lemon peel
1 T. dried chives
Preheat to 425. Prick potatoes and place on oven rack. Bake 30 min. or till tender. While baking, melt margarine and place in small bowl; add juice and peel. To serve, cut potatoes in half and place cut side up; drizzle with butter mixture. Sprinkle with chives, salt, and pepper.

Cheese and Broccoli Stuffed Potatoes

4 potatoes
1 tablespoon butter, softened
1/2 cup 2% milk
1 cup frozen broccoli, thawed and chopped
1/2 cup grated cheddar cheese
1/4 teaspoon salt

Preheat oven to 400°F. Bake potatoes in oven for 1 hour. Remove; cool before handling. Slice in half lengthwise. Carefully remove pulp, (reserve pulp) leaving a 1/4-inch shell; set potato skins aside. Combine potato pulp with butter in a medium bowl; beat until fluffy; pour in milk. Mix well. Add broccoli, cheese and salt to potato mixture; mix well. Spoon potato mixture into reserved potato skins. Place skins in a 15x10x1-inch baking pan (also called a 'jelly roll ' pan). Bake for 15 minutes or until tops are browned. Serve immediately.

8 oz. new potatoes, thinly sliced
2 T. white wine vinegar
1/3 c. thinly sliced scallions
1 t. olive oil
5 T. white wine
1/4 t. salt
1 t. Dijon mustard
Combine potatoes, wine, vinegar in quiche dish, covering tightly with plastic wrap. Cook 8 minutes. Uncover, stir in remaining ingredient and let stand until cool. Serve at room temperature.

1 lb.. small new potatoes
1 T. olive oil
6 large cloves garlic, smashed and peeled
1/2 t. salt
Put potatoes in 1 1/2 qt. casserole with tightly fitted lid. Add other ingredients and stir. [Sprinkle fresh rosemary over top.] Cook 9 minutes.

1 T + 1 t. oil
1 c. chopped onions (Vidalia?)
2 medium sweet potatoes, peeled, cut into 1/2 inch cubes
1/2 t. ground cinnamon
1/4 t. dried thyme
1/2 c. water
Cook all except water in nonstick skillet 10 minutes, stirring frequently. Add water, reduce heat, cover, and cook 15 minutes. Add water if necessary to prevent sticking.

1 lb long white potatoes, washed
1/4 c. water
1/4 c. olive oil
2 T. vinegar (herb vinegar is nice)
1/4 t salt
1 T. finely chopped onions or chives
1 T. chopped fresh parsley
Pierce potatoes on top and bottom; place in 2 qt microwaveable casserole. Add water. Cover tightly and microwave on high 7-10 min., turning over and repositioning halfway. Let stand, covered 10 min. Drain, peel and cut into 1/8" slices. Place in serving bowl. Whisk together oil, vinegar, salt. Pour over warm potatoes, Let marinate at least 30 min. at room temperature. Stir in onions and parsley just before serving. Can do with new potatoes, whole or halved; don't peel. Can also fold in 2 c. steak slices or julienne-cut chicken or turkey, serving on dark salad greens.

Cook 1/2 c. onion in 1/2 c. water until translucent. Stir in 1 t. sugar, 1/2 t salt, 1 t. whole wheat flour until blended. Add 3 T. red wine vinegar; Cook until slightly thickened. Gently stir in 6 cooked boiled potatoes sliced, and 1/4 c. imitation bacon bits. Heat through.

1/4 c finely chopped dill pickle
1c. diced cooked potatoes
1 celery stalk, chopped
2 t. chopped onion
1 carrot, shredded
1 t. celery seed
1 t. cider vinegar
1 t. dry mustard
1/3 c. yogurt.
Combine veggies. In another bowl, combine rest with yogurt; pour over veggies and stir until coated. Cover and refrigerate several hours.

1 1/2 lb. small potatoes
1/2 c. plain nonfat yogurt
1 clove garlic, finely minced
1/4 c. dried mint leaves, crushed
Peel potatoes. Bring water to boil; set potatoes in steamer basket and sprinkle with salt. Cover and steam about 20-25 min. Drain, put in serving bowl. Combine yogurt, garlic, mint, and salt to taste. Add potatoes and toss lightly.

In a medium skillet over high heat, heat apples and orange juice with ginger, cinnamon, allspice and nutmeg. Cover and cook until apples soften, 3 to 5 minutes. Uncover and reduce heat; simmer apples a few minutes longer.
Peel and slice cooked sweet potatoes and add to apple mixture. Mix gently and heat thoroughly. Top with nuts. Makes 6 servings.

1 1/2 pounds red potatoes cut in fourths or sixths
3 T. extra-virgin olive oil
1 lb. fresh white mushrooms, halved or quartered
1 large bell pepper, but in 1/2 inch chunks
1 t. minced garlic
1 medium sliced red onion
1 t. salt
1 1/2 t. fresh thyme
Preheat to 450. In large, flat baking pan, toss potatoes with oil; bake, uncovered, 10 minutes. Stir in mushrooms, pepper, garlic, onion; bake, uncovered, until vegetables are nearly tender, about 15 minutes. Stir in salt, thyme; bake, uncovered, until vegetables are tender, about 15 minutes.

Golden Parmesan Potatoes

2 pounds new potatoes, scrubbed and quartered
1 cup grated Parmesan cheese
1/3 cup olive oil
2 clove garlic, crushed
1 1/2 teaspoons Italian seasoning

Heat oven to 400°F. Toss potatoes with Parmesan cheese, olive oil, garlic and Italian seasoning in a large mixing bowl; mix lightly to coat potatoes. Line a jelly roll pan or cookie sheet with aluminum foil. Place potatoes on pan; bake 45 minutes or until a toothpick comes out easily when inserted in centers of potatoes. Serve immediately.

Potato-Onion Bake

1 (20-oz) package hash browns
1 small onion, minced
2 tablespoons minced parsley
2/3 cup reconstituted nonfat dry milk
1/2 cup lowfat cottage cheese
3 tablespoons nonfat sour cream
2/3 cup grated cheddar cheese
Preheat oven to 400°F. Lightly spray an 8-inch square baking pan with vegetable oil spray; set aside. Combine hash browns, onion and 1 tablespoon parsley (reserve remainder for later) in a large mixing bowl; set aside. Mix reconstituted dry milk, cottage cheese and sour cream in a small bowl. Place one third of potatoes into pan. Cover potatoes with one third of sour cream mixture followed by one third of cheddar cheese. Layer again with potatoes, sour cream and cheddar cheese. Layer third (last) portion of potatoes, sour cream and cheddar cheese. Sprinkle remaining 1 tablespoon parsley on top. Cover and bake for 15 minutes. Remove cover, lower oven temperature to 350°F. Bake 10 minutes more or until cheese bubbles on top. Good over rice, barley, couscous..

2 10-oz packages chopped spinach, cooked & drained
1 8-oz package cream cheese (fat free)
3 T. skim milk
2 T. sugar
1/4 t. nutmeg
1/2 c. bread crumbs
1/4 c. melted butter
In saucepan over medium heat, stir spinach and cream cheese until cheese melts. Stir in milk, sugar and nutmeg. Pour into prepared pan. Cover top with bread crumbs and drizzle with melted butter. Bake at 350 until crumbs begin to brown, 20-30 minutes.

1/4 c. balsamic vinegar
1/4 c olive oil
2 T. chopped parsley
1/4 t granulated sugar
2 medium sized zucchini
Cut zucchini into 4 lengthwise pieces, 1/4 inch wide. (Could briefly microwave at this point). Combine marinade with 1 t. parsley; pour over zucchini. Marinate at room temp for 1 hr., turning once. Grill, brushing with marinade and turning once. Sprinkle with remaining parsley.

4 1/2 lb. zucchini, scrubbed
2 onions chopped
2 T. olive oil
1/4 lb. feta cheese, crumbled
3 T. minced fresh dill
Halve 2 zucchini, scoop out (reserve), steam or microwave, drain. Cut other 2 into 1`/4" slices. Cook onions in oil (or water) until soft, add reserved flesh and zucchini slices; sauté until golden. Blend with cheese until slices are chopped coarse; stir in dill. Fill shells, broil about 3 min.

2 yellow squash, sliced
1 zucchini, sliced
1 small onion, sliced and separated into rings
2 tablespoons water
1 tomato, sliced
1/2 teaspoon seasoned salt
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil, thyme
2 tablespoons grated Parmesan cheese
Bring first 4 ingredients to a boil in a large skillet. Cover, reduce heat, and simmer 3 to 4 minutes. Stir in tomato and next 3 ingredients. Cover and simmer 2 minutes. Sprinkle with cheese. Serve immediately.

Dilled Zucchini-Rice Bake

4 zucchini, peeled and sliced
1/2 cup water
1 onion, peeled and chopped
2 cups cooked brown rice
1 16-oz. container cottage cheese
2 eggs, beaten
1 tablespoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Preheat oven to 350°F. Place zucchini in a saucepan with water and cook for 5 minutes, or until tender-crisp; drain. Set aside. In a medium bowl combine onion, rice, cottage cheese, eggs, dill weed, salt and pepper; mix well. In a buttered 2-quart baking dish, layer one of half of the zucchini then top with half the rice mixture; repeat. Top with Parmesan cheese. Bake for 45 minutes, or until brown and bubbly. Serve immediately.

Tomato-Zucchini Frittata

1 tablespoon olive oil
1 zucchini, sliced
1/2 cup chopped green onion
2 clove garlic, peeled and chopped
2 medium tomatoes, seeded and chopped
1 tablespoon chopped fresh basil
1/4 teaspoon ground black pepper
2 eggs
4 egg whites
1 cup shredded mozzarella cheese

Preheat oven to 350°F. In an oven-safe skillet, heat olive oil and sauté zucchini, green onions and garlic. Cook for about 5 minutes. Add tomatoes, basil and pepper. Cover and cook another 3 minutes or until zucchini is tender. In a small bowl, beat together eggs and egg whites. Pour over vegetable mixture and sprinkle with cheese. Bake until eggs are set and a knife inserted in the center comes out clean, 10 to 15 minutes. Cut into wedges to serve.

Zucchini with Feta Cheese

1 tablespoon olive oil
1/2 cup diced onions
3 cloves garlic, minced
1 tablespoon dried oregano
3 cups zucchini, 1/2" slices
1 cup diced tomatoes
1/2 cup chopped kalmata olives
8 ounces crumbled feta cheese
1/4 cup seasoned bread crumbs

Preheat oven to 400 degrees. Grease a 1 1/2 qt casserole dish; set aside. Heat oil in skillet over medium heat; add onions, garlic and oregano. Sauté until soft, about 2 minutes. Add zucchini and sauté 1 minute longer. Add tomatoes and olives (optional). Remove from heat and pour into dish.
In small bowl, combine cheese and bread crumbs. Sprinkle over vegetables. Bake, uncovered, until golden brown, about 10 minutes.

Zucchini with Garlicky Pesto

2 pounds zucchini, julienned
1/4 cup fresh basil
1/4 cup fresh parsley
1/4 cup water chestnuts
6 clove garlic, peeled
1/4 cup fat-free sour cream
2 tablespoons nonfat dry milk
1 tablespoon grated Parmesan cheese

Boil zucchini in lightly salted water until al dente, 1 to 2 minutes. Drain and set aside. Put basil, parsley, water chestnuts and garlic in a food processor or blender; purée to make a paste; transfer to a small saucepan. Add sour cream and milk; mix well. Heat until warmed through; season with salt and pepper to taste. Toss hot zucchini with warm pesto and sprinkle with Parmesan cheese. Serve immediately

2 lb. sliced yellow squash (6 c)
1/4 c. chopped onion
1/2 c. diced celery
1 c. cottage cheese
1 c. shredded carrots
3/4 c. quick oats
3/4 t herb blend seasonings
Spray 1 1/2 qt baking dish. In saucepan, cook squash, onion, and celery in 1/2 c.water until just tender. Process the cottage cheese in blender until smooth. Drain veggies; add carrots, oats, herbs, cheese. Mix well. Bake in 350 oven for about 20 min.

1 T. cornstarch
3/4 cup cool chicken bouillon or broth
1 T. dry sherry
1 T. soy sauce 1/4 c. oil
1/4 c. sliced green onions
2 c. broccoli florets
2 c. thin strips bok choy
1 c. thinly sliced mushrooms
1 c. snow peas
1 c. diagonally sliced carrots
8 oz can sliced bamboo shoots, drained
1/2 c. sliced water chestnuts
Stir together cornstarch with bouillon, sherry, soy sauce til smooth; set aside. Heat oil in wok. Add onions and stir fry 30 sec. Add broccoli, bok choy, mushrooms, snow peas, carrots; stirfry 3 min. Add shoots and chestnuts; stirfry 1 min. Restir corn starch mixture; add to wok. Stirring constantly, bring to boil over medium heat and boil 1 min.

Preheat oven to 350°F. Place barley and a small amount of water or stock in a heavy nonstick skillet over medium heat. Cook 2-3 minutes, stirring frequently, until lightly browned. Transfer to a casserole dish that has been lightly coated with cooking spray. Sauté onions 5 minutes in same skillet, stirring frequently. Combine onions with remaining vegetables and add to casserole. Combine remaining ingredients in a bowl. Mix well and stir into casserole. Season with salt and pepper to taste and mix well. Cover and bake
1-1/4 hours, until barley is tender and most of the liquid has been absorbed. Stir several times while baking. Let stand 5 minutes, mix and serve.

2 Tbs. cornstarch
14 ounces chicken stock
1 tsp. dried thyme leaves, crushed
1/8 tsp. pepper
1-1/4 lbs. small new potatoes, cut into quarters
2 medium carrots, cut into 1 inch pieces
1-1/2 cups celery, cut into 2 inch pieces
Combine cornstarch and 1/4 cup stock in a bowl until smooth. Set aside. Combine remaining stock and next 5 ingredients in a heavy nonstick skillet over medium high heat. Bring to a boil. Reduce heat to low. Cover and cook 20 minutes, or until vegetables are tender. Remove vegetables to serving dish with a slotted spoon. Stir reserved cornstarch mixture and add to skillet. Cook until mixture boils and thickens, stirring constantly. Serve over vegetables.

Garden Patch Barley Medley

2 tablespoons olive oil
3/4 cup regular pearl barley
1 onion, sliced into rings
1 clove garlic, chopped
2 cups vegetable broth
2 large tomatoes, wedges
2 large carrots, sliced
1 med. zucchini, sliced
1 cup cauliflower florets
2 cups fresh peas or pkg frozen
1 teaspoon italian herbs
Heat oil in large skillet; add barley, onion rings and garlic. Sauté about 5 minutes til barley and onions are golden.
Add broth; cover and cook 30 minutes, stirring occasionally. Add vegetables; cover and cook another 15 minutes. Salt and pepper to taste.

Herbed Vegetable Puff

4 cups broccoli, chopped
1 cup carrot, sliced
1/4 cup butter
1/2 cup cherry tomatoes
4 egg whites
1/8 teaspoon salt
1/2 cup mayonnaise
1 garlic clove, crushed
1/2 teaspoon basil
1/4 teaspoon tarragon
Sauté chopped broccoli and sliced carrots in butter until tender-crisp; stir in halved cherry tomatoes. Place in a baking dish. Beat egg whites and salt until stiff peaks form; fold in mayonnaise, crushed garlic clove, basil, and tarragon. Spoon the mixture evenly over the vegetables. Broil for 3 to 4 minutes, or until golden brown.

Balsamic-Glazed Vegetables with Pasta

8 ounces rotini pasta (corkscrews)
1 teaspoon virgin olive oil
1 cup chopped onion
8 ounces sliced mushrooms
2 teaspoons minced garlic
1/2 cup balsamic vinegar
1/2 teaspoon dried thyme
3 plum tomatoes
1/2 cup fresh parsley leaves
1/4 cup parmesan cheese
Cook pasta. Pour olive oil into skillet. Peel and coarsely chop the onion. Raise heat to medium and cook about 2 minutes. Add mushrooms and garlic, stirring frequently, about 4 minutes. Reduce heat to low, add vinegar and thyme and simmer 4 minutes. Meanwhile, core tomatoes and coarsely chop them and place them in a large serving bowl. Coarsely chop parsley and add to bowl. When veggies done, pour sauce into bowl. Drain and add pasta and parmesan cheese, stirring. Season with salt and pepper. Add extra cheese at table