Eating

A casserole for chard lovers and chard deniers. Kathy had seconds because she loves the flavors of the accomplices. Tomatoes. Feta cheese. Bacon. But this really is a chard casserole. Lots of chard. A very little bit of everything else. Just enough to distract the deniers.

A smoky, firm, crisp, bittersweet grilled salad to serve alongside or on top of a burger, steak, chicken or fish. Less than two minutes on a charcoal grill or in a smoking' hot cast iron pan. A day's worth of Vitamin A, a half-day of Vitamin C and a good dose of calcium and iron.

A whole-grain cornmeal layer cake with ultra-fresh and juicy tomatoes and onions between the layers. When you want a little more than olive oil, a few flakes of salt and a leaf or two of basil with your summer tomatoes.

Aioli Cabbage Salad. Don't call it cole slaw. 20 cents and 83 calories for a big serving of a lightly dressed salad that happens to use a very rich, luscious dressing. Fresh, crunchy, creamy, pungent. Way Better than any cole slaw you can buy.

Concentrated sweetness from very ripe, barely cooked fruit. Flaky, buttery luxury-in-your-mouth from your leftover homemade pie crust. Your home smells like a very good bakery. Your tart costs 75 cents.

Cold zucchini strips slicked with sesame-peanut sauce. Thick and rich. Creamy but creamless. A luscious, mellow aspect to it. And a light, bright one. A little sweet. A little spicy. So refreshing, flavorful and satisfying you'll think about going vegetarian.

Hot color. Cool mouthful. Deep flavor. Earthy from the beets. Sweet from red onion. A spoonful of sour cream or yogurt for those of us who do dairy. A sprinkle of fresh herbs. You get the picture. When you click.

The raw, ripe tomato is sweet and almost obscenely juicy. The mozzarella is browned, bubbling, gooey and rich. The basil pesto is aromatic, earthy and sizzling. The center of the crust under all this is crisp. The edges are still soft and chewy. You have to make this.