Directions
Preheat oven to 400F. Coat a baking sheet with cooking spray.

In a small saucepan, combine tomato sauce and 1 teaspoon of oregano; set pan over low heat and simmer 10 minutes.

Meanwhile, in a food processor, combine bread, remaining teaspoon of oregano and thyme; process until mixture resembles fine crumbs. Place crumbs in a shallow bowl. (Tip: Use the ends of the loaf of bread for the bread crumbs since those slices are often uneaten.)

Coat cheese sticks with honey mustard. Transfer cheese to bread-crumb mixture and turn to coat. Arrange cheese on prepared baking sheet and lightly coat with cooking spray.

Bake until golden brown, about 4 to 5 minutes. Serve with tomato sauce on the side. Yields 2 cheese sticks and about 1/4 cup of sauce per serving.

POINTS value: 5
Servings: 4
Preparation Time: 12 minutes
Cooking Time: 10 minutes

Directions
Preheat oven to 400F.

Trim crust from bread. Cut bread into 1 1/2-inch cubes. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400F for 10 minutes or until toasted.

Reduce oven temperature to 350F.

Cook sausage in a large nonstick skillet over medium-high heat 10 minutes, browning on all sides. Remove from pan; cut crosswise into 1/4-inch-thick slices.

Melt butter in skillet over medium-high heat. Add mushrooms; saute 4 minutes. Combine bread cubes, sausage, and mushrooms in a large bowl.
Heat skillet over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery; saute 5 minutes or until lightly browned. Add parsley, thyme, sage, salt, and pepper; sauté 1 minute. Add to bread mixture. Combine eggs and broth, stirring with a whisk. Add to bread mixture; toss to coat. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 45 minutes or until browned.

Makes 12 servings

Directions
In a large bowl combine all ingredients except the allspice berries and vinegar (allow to stand at room temperature for 30 minutes).

Meanwhile toast the berries in a small saucepan until they just begin to smoke.
Add in the vinegar; bring to a simmer; reduce to about 1/4 cup.

Strain and discard the berries.

Combine the reduced vinegar with the fruit mixture in a large heavy saucepan; simmer over medium heat, stirring constantly for about 20-30 minutes, until the liquid is almost syrupy.
Refrigerate until cold.

Makes 4 cups
Prep Time: 45 minutes
Ready In: 1 hour 5 minutes

Directions
Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently – leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired.

Makes 24 servings

Directions
Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.

Makes 60 servings
Prep Time: 15 Minutes
Ready In: 15 Minutes

Directions
In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.

Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.

Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

Makes 4 quarts
Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes

Directions
Preheat oven to 425 degrees F (220 degrees C). Arrange the bread slices on a non-stick cookie sheet.

In an electric blender or food processor combine the spinach, Parmesan, almonds, basil, garlic, salt and pepper. Blend until a paste forms.

Pulse in 2 Tbsps olive oil; continue pulsing until the mixture is the consistency of soft butter.

In a small mixing bowl combine chopped tomatoes, green onion and 1 Tbsp olive oil; stir.

Bake the bread slices for 5 minutes or until crisp and brown.

Arrange toast on a serving platter. Spread each piece of toast with a thin layer of the blended pesto, then top with the tomato mixture.

Makes 8 servings

Directions
In a large saucepan, mix distilled white vinegar, white sugar, vegetable oil and water. Bring to a boil. Remove from heat and stir in salt, garlic and anchovy filets.

Place red bell peppers in a large bowl. Cover with the vinegar mixture. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

Makes 2 quarts
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Ready In: 8 Hours 40 Minutes

Olive oil, for frying
1 lb ball fresh mozzarella
(buy a piece wrapped, not packed in water)
1 lb fresh smoked mozzarella
(found in the specialty cheese case)
1 cup all purpose flour
2 eggs
1/3 cup milk, eyeball it
2 cups Italian style bread crumbs
1/2 cup grated Parmesan or Romano
2 Tbsps chopped fresh flat-leaf parsley
8 stems or large sprigs each fresh parsley, sage, thyme
Fine salt

Dipping Sauce:
2 Tbsps extra-virgin olive oil
4 cloves garlic, chopped
1/2 to 1 teaspoon crushed red pepper flakes, moderate to hot heat level, eyeball the amount
1 (28-ounce) can crushed tomatoes
Coarse salt
Bamboo skewers, 6-inch, or party picks, for dipping

Directions
Heat 2 inches olive oil in a deep skillet over medium high heat. Cut each pound of mozzarella and smoked mozzarella into 16 cubes. Set up a breading station: flour, 2 eggs beaten with 1/3 cup milk, Italian bread crumbs mixed with a couple of handfuls of grated cheese. Reserve the chopped parsley. Roll fresh plain mozzarella in flour, dip in egg, then coat in bread crumbs. Bread all the plain mozzarella, then add chopped parsley to the bread crumbs. Coat the cubed smoked mozzarella in flour, egg, then Italian bread crumbs mixed with parsley. The chopped parsley will allow you to distinguish between the fresh and fresh smoked cheese once fried. Place herbs into hot oil and fry 30 to 45 seconds. Be careful not to stand over pan, the oil will spatter a little because of the water content in herbs. Remove herbs with a slotted kitchen tool and transfer to a paper towel lined plate to drain. Season immediately with fine salt. Fry the mozzarella bites in batches in a single layer.

Cook until evenly deep golden brown, 3 to 5 minutes. Drain and cool mozzarella bites on a paper towel-lined surface. Let stand and cool a few minutes so that the cheese will not be too runny when bitten into.

For dipping sauce, heat a small saucepan over medium heat. Add extra-virgin olive oil, garlic and crushed pepper flakes. Saute garlic and hot pepper 2 or 3 minutes, and add tomatoes. Season with salt.
To assemble your serving plate, pile mozzarella bites, alternating them with fried herbs. Set the dipping sauce in a bowl along side the balls and pile bamboo skewers or party picks on the edge of the plate to spear and dip the bites.

Directions
Combine all ingredients.

Cover and chill at least 1 hour. Store in airtight container in refrigerator. Garnish with fresh cilantro sprigs, if desired.

Makes 7 servings