Cook Without Book

                        Ingredients 8 ounces   penne Salt and pepper 1 cup   diced grilled eggplant (from about 3 grilled lengthwise slices) 1 cup   diced grilled zucchini or other summer squash (from about 5 grilled lengthwise slices) 1/2 cup   diced grilled bell peppers (from about 3 grilled lengthwise slices) 4  stalks grilled asparagus, cut into 1-inch pieces (about 1 cup) 1/3 cup   pitted kalamata olives, halved 1 cup   grape tomatoes, halved or quartered if large 1/4 cup   thinly sliced fresh basil, plus more for serving 1 teaspoon   finely grated lemon zest 1 tablespoon lemon  2 tablespoons   olive oil Preparation 1. Cook penne in a large pot of boiling salted water until al dente, as package label directs. Reserve 1/2 cup pasta cooking water, then drain pasta and return to pot. 2. Combine grilled vegetables, olives, tomatoes, basil, lemon z...

Yield:   Makes about 4 1/2 dozen Monster Eyes (serving size: 1 monster eye)                       Ingredients 3 cups   all-purpose baking mix 1 pound   ground mild or hot pork sausage 1  (10-ounce) block extra-sharp Cheddar cheese, shredded (we used Cracker Barrel)   54  small pimiento-stuffed olives Preparation 1. Preheat oven to 400°. 2. Combine baking mix, sausage, and cheese in a big bowl. Stir with a wooden spoon until blended. 3. Shape sausage mixture into 1-inch balls, and place on lightly greased baking sheets. Press 1 olive deeply into each ball. Reroll using the palms of your hands if you need to reshape. Bake at 400° for 22 minutes or until lightly browned. Remove baking sheets from the oven using oven mitts. Make-Ahead Tip: Freeze Monster Eyes in an airtight container up to 1 month. To reheat, place frozen balls on an ungreased baking sheet, and bake at 350° for 10 minu...

                               Ingredients 2 tablespoons   pitted kalamata olives, finely chopped 2 tablespoons   extra-virgin olive oil 3  medium tomatoes, each cut into 4 1/4-inch-thick slices (reserve any extra for another use) 1/2 teaspoon   kosher salt 1/2 teaspoon   freshly ground black pepper 1  8-oz. ball fresh mozzarella, cut into 8 1/4-inch-thick slices 16  fresh basil leaves Preparation 1. In a small bowl, stir together olives and oil. 2. Place a slice of tomato on each of 4 small plates; sprinkle lightly with salt and pepper. Top each with a slice of mozzarella, then a basil leaf. Repeat layering one more time. Top each stack with a slice of tomato and garnish with basil leaves. 3. Drizzle olive dressing over each stack. Serve immediately

                                                       Ingredients 2  large tomatoes 1/2 cup   packaged garlic croutons 1/4 cup   (1 ounce) crumbled goat cheese 1/4 cup   sliced pitted kalamata olives 2 tablespoons   reduced-fat vinaigrette or Italian salad dressing 2 tablespoons   chopped fresh thyme or basil Preparation 1. Preheat broiler. 2. Cut tomatoes in half crosswise. Use your finger to push out and discard seeds; use a paring knife to cut out the pulp, leaving 2 shells. Chop pulp, and transfer to a medium bowl. Place hollowed tomatoes, cut sides down, on a paper towel; drain 5 minutes. Add croutons, goat cheese, olives, dressing, and thyme or basil to pulp; mix well. Mound mixture into hollowed tomatoes. 3. Place tomatoes on a baking sheet or broiler pan. Broil 4-5 inches from heat until...