Serves 8 to 10 • 1 lb. large dried lima beans • 3 Tbs. olive oil • 5 to 6 cloves garlic, crushed or minced • ½ to 1 tsp. rosemary, crushed • 2 cups thick tomato purée • 3 peeled tomatoes, coarsely chopped • ⅓ cup dry red wine • 1 tsp. salt • ¼ cup lemon juice • 1 tsp....

Serves 6 This antipasto salad is made from fresh, new mozzarella cheese, which is very white, much lighter in texture than mature mozzarella, and is stored in water. It is available at well-stocked Italian delicatessens. • 1 lb. fresh mozzarella cheese • 3 small...

Serves 4 to 6 Serve with crackers or with hot pita bread as a first course. • 1 lb. eggplant • ¼ cup tartar Sauce • ¼ cup fresh lemon juice • 1 tsp. salt, or more to taste • ¼ tsp. pepper • 1 Tbs. plus 1 tsp. olive oil • 2 Tbs. chopped fresh cilantro (coriander...

Serves 4 to 6 as a first course This salad has the consistency of a dip or a spread and is served cool or at room temperature with crackers or pita bread on the side. • 3 cups cooked garbanzo beans (reserve a little bit of the cooking liquid, as it may be needed) • 2...

Serves 4 to 6 • 2 lbs. firm young eggplant • 1 Tbs. peanut oil • 2 Tbs. cider vinegar • 2½ Tbs. brown sugar • 2 small cloves garlic, minced • 2 Tbs. finely minced onion • 2 generous tsp. grated fresh ginger • 2 tsp. fresh lemon juice 1. Prick the eggplants in several...

Serves 4 to 6 Serve with an antipasto or as a separate course. • ⅓ cup finely diced carrots • ¾ cup green beans, cut in ¼-inch bits • ¼ cup diced celery • ¼ cup diced green bell pepper • ½ cup chopped red onion • 3 Tbs. minced fresh parsley • 2½ cups cooked rice, warm...

Serves 4 to 6 • 1 lb. celery root • 1½ qts. water • ½ cup milk • 2 Tbs. lemon juice • 1½ Tbs. white wine vinegar • 2½ Tbs. mayonnaise • 2 tsp. Dijon mustard • 1 Tbs. heavy cream • salt and pepper to taste 1. Peel the celery root and cut it in julienne strips. Combine...