Ingredients for 12 pockets:
1/4 cup olive oil
2 large eggplants/aubergines, cut lengthwise into long slices, 6 slices per eggplant

Filling:
1 cup fresh basil leaves
3 cloves garlic
2 tablespoons olive oil
1/2 cup grated Parmesan
1 cup ricotta cheese
1/2 teaspoon dried oregano
Salt and pepper
1/2 cup shredded reduced fat cheddar cheese

Preheat the oven to 425F / 200C. Brush two baking sheets with oil and lay the eggplant slices on the sheets. Brush the eggplant with the remaining oil and bake for 15 minutes.

Alternatively, use a grill pan/griddle pan. Brush each side of the slices with oil and grill for about 2-3 minutes each side.

Meanwhile, make the filling by processing all of the filling ingredients in a food processor until smooth.

Remove eggplant from oven and spoon 2 to 3 tablespoons of filling onto each eggplant slice. Fold the sides over the filling and place the pockets, seam side down, on a greased baking sheet. Sprinkle cheddar cheese over the pockets and bake for 15 minutes.

Great as an appetizer or serve larger portions as an entree.

1/2 cup boiling water
6 sun-dried tomato halves (not packed in oil; about 1 ounce)
1 15- to 16-ounce can pinto beans, rinsed, drained
1 Tbsp olive oil
1 Tbsp red wine vinegar
1 tsp minced garlic
salt and pepper
Assorted cut-up vegetables for dipping

In a small bowl, pour boiling water over tomatoes and let stand about 30 minutes or until softened. Drain, reserving liquid. Cut up the tomatoes.

Add the cut tomatoes and the beans to bowl of food processor and process until finely chopped. Add oil, vinegar and garlic. Process until smooth. Add salt and pepper to taste. Transfer to a serving bowl and serve with cup up veggies.

2 boxes Green Giant Creamed Spinach
1 can artichoke hearts, chopped
1 cup grated cheddar
1 TBS worcestershire sauce

Cook spinach according to package directions. Remove from plastic bags. Stir in artichokes, cheese and worcestershire and heat through.

Alternate: After mixing all ingredients, pour into a baking dish and bake at 350 until bubbly.

Can be used for a side dish or served with pita chips or crackers for a dip.

12 cups water
2 pounds unpeeled medium shrimp
2 teaspoons Old Bay seasoning
1 cup chopped onion
1 cup chopped green bell pepper
2/3 cup cider vinegar
1 1/2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper

Bring water to a boil in a large saucepan. Add shrimp and seasoning; cook 3 minutes or until done. Drain and cool completely. Place shrimp in a large zip-top plastic bag. Add remaining ingredients; seal and marinate in refrigerator 30 minutes, turning bag occasionally. Remove shrimp from bag, reserving marinade. Peel shrimp; place in a large bowl. Add reserved marinade; toss gently to coat.

Yield: 18 servings (serving size: about 2 shrimp)

1 tablespoon white peppercorns
1 tablespoon minced fresh cilantro stems
1 tablespoon Thai fish sauce
sugar substitute equal to 1 teaspoon
1/2 teaspoon minced bird chile or 1 teaspoon minced serrano chile
1/4 teaspoon kosher or sea salt
12 jumbo shrimp (about 1 pound)
12 garlic cloves, minced
Cooking spray
3 tablespoons vegetable oil

Place peppercorns in a small skillet over medium-high heat; cook 1 minute or until toasted. Place peppercorns in a spice or coffee grinder, and process until finely ground.
Combine the ground pepper, cilantro, and next 6 ingredients (cilantro through garlic) in a large zip-top bag. Seal and marinate in refrigerator 30 minutes.

Preheat broiler.

Remove the shrimp from bag, shaking off the excess marinade; reserve the marinade. Place shrimp on a broiler pan coated with cooking spray; broil for 5 minutes on each side or until shrimp are done. Keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add marinade; sauté 1 minute or until the garlic is golden. Remove from heat; stir in shrimp.

Yield: 6 servings (serving size: 2 shrimp)

24 medium shiitake mushroom caps (about 1 1/2-inch diameter)
1/4 teaspoon freshly ground black pepper
12 medium sea scallops, cut in half (about 1 pound)
2 tablespoons commercial pesto

Preheat oven to 450°.
Arrange the shiitake mushroom caps in a shallow baking dish. Sprinkle the pepper into the mushroom caps. Place 1 scallop half into each mushroom cap. Spoon 1/4 teaspoon pesto onto each scallop half. Bake the mushrooms at 450° for 10 minutes or until the scallops are done.

Yield: 8 servings (serving size: 3 stuffed mushrooms)

1/2 cup olive oil
2 tbsp chile oil
1/4 cup fresh lime juice
2 large cloves garlic, minced
1 lb. cooked large shrimp
Salt and pepper to taste

In small bowl, combine oils, juice, and garlic. Put shrimp in resealable plastic bag. Pour marinade over shrimp; seal and let sit 30 minutes. Season with salt and pepper. To serve, thread two shrimp on a skewer.

Serves 12 for appetizers

2 teaspoons olive oil
1 eggplant, peeled, if desired, and cubed
3 fresh tomatoes, cubed
1 teaspoon sugar substitute
1/4 cup red wine vinegar
3 tablespoons capers
1/4 cup black olives, pitted and chopped
1/4 cup chopped fresh parsley or basil
Salt and pepper

Heat a skillet over medium heat and add oil. When the oil is hot; add eggplant and sauté for about 5 minutes or until slightly browned. Reduce heat to low. Cover and cook about 20 minutes or until soft.

Increase heat to high, add tomatoes, and cook for about 5 minutes. Add remaining ingredients and add salt and pepper to taste. Serve hot, cold, or at room temperature.

Makes 3 cups

2 cups frozen asparagus, thawed
1/2 medium ripe avocado, peeled, pitted, and chopped
3 tablespoons ricotta cheese
3 tablespoons of lemon juice
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
3 ripe plum tomatoes, seeded and coarsely chopped (about 1 cup)
1 small red onion, chopped (about 1/2 cup)
1/4 medium red bell pepper, chopped (about 1/4 cup)

In a blender or food processor, process the asparagus until smooth.

In a medium bowl, combine asparagus puree, avocado, ricotta, lemon juice, salt, and cayenne pepper. Mix until ingredients are well blended.

Add tomatoes, onion, and red pepper to the avocado mixture. Cover bowl tightly with plastic wrap and refrigerate until ready to serve.

Serves 12

1 clove garlic
3 tablespoons chopped fresh parsley
1 can (15 ounces) chickpeas, rinsed and drained
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
Assorted cut up veggies

In a blender or food processor fitted with a metal blade, process garlic until minced. Add cilantro and process until finely chopped, about 10-20 seconds.

Add chickpeas, lemon juice, oil, salt, and pepper sauce. Process until very smooth, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Place dip in a serving bowl. Refrigerate overnight until ready to serve.

Place bowl in center of a large platter. Arrange cut-up veggies on platter and serve immediately.

Serves 8