• 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
• 2 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 1 tsp balsamic vinegar

• 6-8 fresh basil leaves, chopped.
• Salt and freshly ground black pepper to taste
• 1 baguette French bread or similar Italian bread
• 1/4 cup olive oil

1. Cut tomatoes in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area.
2. Preheat oven to 450°F
3. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
4. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
5. Arrange the bread on a serving platter, olive oil side up. Just before serving spoon some of the tomato topping on each slice of bread.

• 1 10 oz bag spinach, drained
• 1 can cream of mushroom soup
• 2 cloves garlic, crushed

• 1/2 cup chopped onion
• 8 oz. shredded Mozzarella cheese
• 1/4 cup Parmesan cheese

1. Preheat oven to 350
2. Mix spinach, soup, garlic, onion and half the Mozzarella cheese together in a 9x13 pan and spread evenly
3. Sprinkle remaining Mozzarella and Parmesan cheese on top.
4. Bake, covered, for approximately 25 minutes or until cheese is melted.

• 1 Tbsp and 1 tsp all-purpose flour
• 1 cup sugar
• 1 egg
• 1 8 oz can crushed pineapple drained (save the juice)

• 2 Tbsp white vinegar
• 8 oz. cool whip
• 4 cups granny smith apples, diced (leave on the peels)
• 1 cup salted spanish peanuts.

1. Mix flour, sugar, and egg in small saucepan. Add pineapple juice and vinegar and stir over medium heat until it gets thick like lemon pudding (make sure it doesn't burn.)
2. Let cook in fridge.
3. Fold in Cool Whip and then add pineapple, apple and nuts.
4. Chill and serve.

Garnish: You may want to sprinkle a few nuts on top as a garnish.

• 2 zucchini
• 1/2 Tbsp olive oil

• Parmesan Cheese
• Shredded Mozzarella Cheese

1. Preheat over to 350
2. Thinly slice zucchini.
3. Grease 9x13 baking dish with olive oil
4. Make 1 layer of zucchini on bottom and sprinkle with Mozzarella and Parmesan cheese. Repeat until you have used all zucchini
5. Bake for 20 minutes.