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Ina large bowl, mix the mushrooms, garlic, parsley and thyme. Cover and let sit at room temperature for 2 hours to allow the flavors to marry. Heat the olive oil in a large sautee pan set on high heat until almost

Process all the ingredients except the garlic toast in a food processor or blender for 30 seconds to 1 minute, until smooth, spreadable consistency is reached. Serve at room temperature on the garlic toast.   Chef's Tip: To serve this appetizer hot,

Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add all the ingredients except the sherry and the garlic toast and cook until the onions and peppers begin to brown and

Combine the ricotta cheese, goat cheese, sun-dried tomatoes, salt, pepper, garlic powder, lemon juice and basil in small mixing bowl. Stir well to combine the ingredients completely and set aside. (The topping can be prepared the day before and refrigerated,

Cut the stem end from the eggplant and cut in half length-wise. Score the flesh lightly with a sharp knife, being careful not to cut through the skin. Rub the cut surfaces with the salt and place on paper towels,

In a food processor or blender, combine all ingredients and process to form a paste. Transfer to a bowl and serve at room temperature on fresh or toasted bread slices or raw vegetables. This spread will keep for up to a

Place the chickpeas, lemon juice, tahini, water, salt, garlic, cumin and cayenne pepper in the bowl of a food processor or blender. Process for 1 1/2 - 2 minutes, until smooth. If serving immediately, spoon the hummus into a serving bowl,

Preheat the broiler and set the oven rack 4-6 inches (10-15cm) from the heat source. Wash the eggplant and prick the surface all over about 12 times with a fork. Brush with the olive oil and place on a baking sheet.

Process all the ingredients in a food processor or blender until smoth. Transfer to a serving bowl. The spread will keep for several days in the refrigerator. This is a great spread on garlic bread.   Chef's Tip: Spice up this basic spread

Preheat oven to 500 °. Remove the mushroom stems and disguard them. Fill the caps with stuffing. In a medium bowl, mix together the tomato sauce, chicken stock and parsley and pour into an 11 x 13 inch baking dish. Place