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Cream together 1 cup butter and 2 cups sugar. Add three eggs, one at a time, and beat well after each addition. Beat in 1 teaspoon vanilla. Sift together:

• 3½ cups flour
• 2 teaspoons baking soda
• 1 tablespoon cocoa
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 1 teaspoon cloves
• 1 teaspoon nutmeg
• 1 teaspoon salt

Add dry mixture alternately to the butter and sugar mixture with 2 cups applesauce, preferably this homemade, unsweetened applesauce. Add one cup of raisins soaked in boiling water for 30 minutes, drained well and patted dry in paper towels. Pour into a greased and floured tube pan. Bake for 1 hour and 5 minutes at 350 degrees and test for doneness; if necessary, bake 5 minutes longer. Serves 16 or more.

Fill up a six-quart saucepan with a variety of apples such as Stayman, Winesap and Gala. (My recommendation for a rich-tasting and naturally sweet sauce.)

You will need about 12–16 apples, depending on size. You do not need to peel or seed the apples, and you may cut them into quarters or halves, depending on size. Pour over the apples about 2–3 cups of apple cider and bring slowly to a boil over medium heat. Then reduce heat and cook at a simmer until all of the apple pieces are very soft. Turn off heat and let apples cool for about 15–30 minutes. Then put the apples through a food mill using the medium disk. Even if you never use a food mill for anything else, it is worth purchasing one to have applesauce this good.

Return apples to the original pot and cook over low heat until the sauce reaches the proper consistency. If you use cider in this recipe and apples with a lot of sweet/tart flavor, you will not need to add sugar; but you may add it by ¼-cup additions as the sauce thickens, tasting after each before adding more.

You may store the applesauce in airtight containers in the refrigerator for two weeks or in the freezer throughout the winter.

Stored in the smallest Ziploc containers, they make great additions to school or work lunch boxes. Just add a sprinkling of cinnamon sugar to the applesauce and pack frozen for a frosty treat at lunchtime.

Dear Shoppers, Home Cooks and Would-Be Cooks,

Here is that tutorial I promised about how you go about putting produce that you purchase at the market together for a great home-cooked meal in minutes, using the staples in your summer pantry and fresh or dried herbs and spices that you can also have on hand at all times.

First let’s assume you have shopped at the market for the following items: sweet corn, beans, tomatoes, onions, garlic, sweet and hot peppers, summer squash and potatoes. These are all vegetables that you can buy at a farmers’ market knowing that they will remain fresh and usable for at least a week. So while there are dishes that you can make using all of the above, there is no need to use up your market produce immediately. It will keep under the proper storage conditions for much longer than store-bought produce.

Just in the last week I put together with no recipe at hand two wonderful dishes. One was enhanced by the addition of meat to make a one-dish meal, but even without the meat it would have been a tasty and nutritional side dish or vegetarian entree. The other was another complete side dish packed with nearly the same produce with a totally different sensory appeal.

RECIPE 1: Mexican Fiesta Bowl

Ingredients:

• Sweet onions
• Fennel (Remember, I put fennel in everything!)
• Sweet green, red and yellow peppers
• Mildly spicy to hot peppers
• Zucchini and yellow squash
• Fresh garlic
• Tomatoes
• Sweet corn
• New potatoes

Optional Ingredients:

• Canned kidney beans
• Simply Sausage Spicy or Mild Chorizo (or a combination of the two)

Directions:

Saute in about 3 tablespoons of good olive oil 1/2 cup each chopped (into fairly large chunks) onion and fennel till slightly softened and lightly colored. Add 3/4 cup each chopped peppers and mixed summer squash and saute another 2-3 minutes, then add finely chopped garlic to taste (2 teaspoons at least) and saute another 2 minutes. Next add about 2 cups of peeled, seeded and coarsely chopped tomatoes and let simmer for about 10 minutes.

While you are chopping and sauteing the veggies, brown the sausage links in a little olive oil till cooked through. (I heated up two links each of the spicy and sweet chorizo for 4-6 servings.)

To the vegetable mixture as it cooks, you may add chili powder and cumin and either dried or fresh oregano and basil. Or select any other spicy ingredient such as smoked chili powder or chipotles in adobo sauce — make this your own dish however you wish to do so. At this point you may add two ears of fresh corn kernels cut from the cobs and one can of kidney beans, drained and rinsed, to the veggies. Cook over low heat for another 3-4 minutes.

Once the sausage is cooked through, remove it from the pan but save the oil in the pan for the diced potatoes; add them to the oil and toss gently over medium-high heat until they are lightly browned and cooked al dente. While the potatoes are browning and the veggies are simmering, slice the sausages into 1/4-inch rounds and add along with the potatoes when they are done to the vegetables.

Season with salt to taste and serve. This dish could easily be served over pasta or rice to stretch it even further.

RECIPE 2: Italian Flag Pasta Salad

Ingredients:

• Sweet onions
• Fennel
• Sweet red and yellow peppers
• Colorful cherry or grape tomatoes
• Summer squash
• Boxed pasta of your choice — my choice is always De Cecco brand boxed pasta which was recommended many years ago by Gourmet magazine. In those days, in order to buy De Cecco, I had to drive into DC to Litteri, the justifiably famous Italian market in the old wholesale market area of DC at New York and Florida Avenues. Now you can buy it at Whole Foods or Safeway — though not in all of its guises. The farfalle (bowtie pasta) or any of the larger macaronis will do for this salad, which would overwhelm the small elbow pasta.

Optional:

• Cooked corn cut from the cob
• Cooked fresh beans or canned
• Anything else in the fridge that looks good

Dressing: Lemon vinaigrette with pesto

Directions:

To serve 4–6

Slice 1/2 cup each of the sweet onion, fennel, and peppers very thin and then slice the julienne in half horizontally. Halve about one cup of the tomatoes and add to the other sliced vegetables in a large bowl. Dice enough summer squash to make about one cup and add to the bowl. At this point if you have some leftover cooked corn as I did or you want to add cooked fresh beans or canned for additional protein, add these ingredients now.

Somewhere during the prep of the vegetables, you can bring a large pot of salted water to a boil and cook about 8 ounces of pasta. Drain when done but do not rinse. Try to time this performance so that the pasta is done just about the time you are ready to pour the dressing over the salad, as any pasta (or potato) salad is much better if dressed when warm.

Lemon Vinaigrette:

The best-tasting balance of oil to acid is three-to-one, but you can adjust this if you want to consume less oil. I use 1/4 cup of freshly squeezed lemon juice to 3/4 cup of a mixture of my favorite extra-virgin and Berio pure olive oil and add about 1 teaspoon of salt, 1 teaspoon of pepper and 2 teaspoons of Dijon mustard before whisking or emulsifying it in some other contraption.

I then add Traditional Basil Pesto to the dressing to taste and pour over the salad ingredients. And serve.

There is obviously some chopping involved here, but for each recipe it takes less than 20 minutes — and believe me it’s worth it! Each of these dishes even with the sausage added takes only about 45 minutes from start to finish. Let me know what you make of these ideas yourself — we can start a recipe roundtable where we share our own additions and adjustments to these basic dishes.

Have fun and see you at the market!

Market ingredients in season: Fresh country eggs, sweet onions, jalapeno peppers, garlic, plum or grape tomatoes, Monterey Jack cheese, cilantro and Tommy V’s corn tortillas and salsa.

Summer is the time of year to experiment with a recipe like this — try adding some finely chopped sweet peppers or even summer squash for a heartier brunch dish.

This recipe appeared in the April issue of Cooking Light as part of an article about “Ten Nutrition Myths.” One of the myths the article refuted was the result of bad science that warned us for about 20 years not to eat eggs because they would raise our cholesterol levels. But we now know that the cholesterol in eggs has no effect whatsoever on the body’s cholesterol levels. One large egg contains only 1.5 grams of saturated fat, and eggs are a rich source of 13 vitamins and minerals.

Directions:

Heat two teaspoons canola oil in a large skillet over medium-high heat; add one jalapeno pepper, seeded and minced (adjust heat by using more or less of the seeds), ¾ cup thinly sliced green onions, and two minced garlic cloves; sauté three minutes. Add about 2 cups chopped plum tomatoes and ½ teaspoon salt and cook two minutes until thoroughly heated through.

Add six large eggs and cook three minutes or until soft-scrambled, stirring constantly. Sprinkle evenly with 2 ounces Monterey Jack cheese and ¼ cup chopped cilantro.

Serve with warm corn tortillas (use 8 for 4 servings) and lime wedges and Tommy’s salsa of choice for an extra kick.

This recipe is adapted from the original Silver Palate Cookbook. I call for reducing the oil somewhat as I don’t think it needs any more to provide the taste and texture you want.

• 2 cups fresh basil leaves, washed and patted dry
• 4 garlic cloves, more or less to taste
• 1 cup slightly toasted pine nuts or walnuts
• 1 cup freshly grated Parmesan cheese
• 3/4 cup best-quality olive oil
• Salt and freshly ground pepper to taste

Combine the basil, garlic and nuts in a food processor and chop. With the motor running, add the olive oil in a slow, steady stream. Stop the machine, add the cheese and seasonings and pulse until combined.

Mix into freshly cooked, warm pasta to taste and ENJOY!

You can keep this in the refrigerator for up to two weeks by filming the top with a layer of olive oil. You can also freeze in individual servings and keep in a ziplock bag by filling an ice-cube tray with the mixture and freezing till solid, then popping the cubes into the bag.

Julia says, “Certainly the easiest way to make mayonnaise is in the food processor, where in 2 or 3 minutes you have 2 or 3 cups. Regardless of method, the best mayonnaise is made from the freshest and best ingredients, since nothing can disguise a cheap-tasting oil, a harsh vinegar or a fake lemon.” I would add to that that nothing can substitute for fresh farm eggs either — who knew mayonnaise is supposed to be yellow!

For about 2 and 1/4 cups:

• 1 whole egg
• 2 egg yolks
• 1 or more teaspoons strong prepared mustard
• ½ teaspoon or more salt
• 1 tablespoon or more fresh lemon juice or wine vinegar
• 2 cups best quality light olive oil or salad oil — all one kind or a combination (I use half * Bertolli olive oil and half canola oil)
• Pepper to taste

Using the metal blade, process the egg, yolks, mustard and salt for thirty seconds. Add lemon juice and process another 30 seconds. Finally, in a very thin stream, pour in the oil very slowly until the emulsion forms. You can add the rest ever so slightly faster.

When oil is completely added, stop machine and check for flavor and consistency. Add the pepper to taste. You can add more lemon juice or vinegar for flavor and a few drops of water to lighten the mixture if it seems too stiff. Pulse several times to incorporate the new ingredients.

• 6 cups crusty, country-style bread, torn into rough chunks (about one loaf)
• About 1/3 cup olive oil plus 2 Tbsp for drizzling
• 4 large tomatoes, peeled, seeded and cut into chunks, or 1–2 pints cherry tomatoes, cut in half
• 2 small, firm pickling cucumbers (or one Asian or European), diced or thickly sliced
• About ½ lb green beans, steamed or blanched until bright green, cut into one-inch pieces
• 1 bell pepper, any color, diced large
• 1 small red or other sweet onion, thinly sliced
• 3 Tbsp chopped parsley
• 1 Tbsp fresh thyme
• 3 Tbsp red wine vinegar
• Coarse salt and freshly ground pepper

Toss bread cubes in the 1/3 cup of olive oil and bake or broil till lightly browned with darker edges, for about 2 minutes under the broiler or for 15–20 minutes in a 375-degree oven.

In a large bowl, combine all ingredients, season with the red wine vinegar and add the still-warm bread cubes. Drizzle with the remaining olive oil.

You may also add tuna, olives, cheese, potato cubes, additional beans such as cannellini or chickpeas, or any other summer vegetable that you like.

Serves 6–8

• 1/4 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/8 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 cup low-fat buttermilk
• 1 teaspoon grated lemon rind
• 1/4 cup fresh lemon juice
• 2 tablespoons melted butter
• 2 large egg yolks
• 3 large egg whites
• 1/4 cup granulated sugar
• 1 and 1/2 cups blackberries, blueberries or raspberries
• cooking spray
• powdered sugar for sprinkling

Preheat oven to 350 degrees.

Combine flour, 2/3 cup sugar, salt and nutmeg in a large bowl. Whisk buttermilk, lemon rind, lemon juice, melted butter and egg yolks together and add to dry ingredients, whisking till smooth.

Beat egg whites till foamy, then add the remaining 1/4 cup sugar gradually while beating until stiff peaks form. Gently fold egg whites into buttermilk mixture; then fold in berries. Pour batter into prepared pan. Place baking pan in a larger pan and add hot water to a depth of 1 inch. Bake for 35 minutes or until cake springs back when lightly touched in center.

Sprinkle cake with powdered sugar and serve warm. Delicious and low-fat to boot!

The following are the two easiest ways I know to enjoy peaches for dessert — other than just slicing them up.

Fresh Peach Cake

Cream together: 1 stick of butter (½ cup) and 1 and ¼ cups light brown sugar; add one egg and mix well.

Sift together: 2 cups flour, 1 teaspoon baking soda and 1/8 teaspoon salt.

Add the dry ingredients to creamed mixture alternately with 1 cup of buttermilk. Gently blend in 4–5 peaches, diced, and pour into a lightly greased 9x11 inch pan. Then sprinkle with a mixture of ¼ cup sugar and 1 teaspoon cinnamon and bake at 350 degrees for 30–35 minutes or until tester inserted into the middle of the cake comes out clean.

Fresh Peach Dessert

Mix one package of lemon-flavored Jello with 1¼ cups of boiling water and stir until Jello is dissolved. Gradually stir in one pint of vanilla ice cream that has been softened in the refrigerator for about 30 minutes. Refrigerate until mixture thickens. In the meantime, cut up two cups of fresh peaches into 1-inch dice. When mixture is as thick as whipped cream, fold in peaches and pour into a readymade or homemade graham-cracker pie crust and chill until firm.

This dessert can be made into a low-fat or low-sugar dessert by using sugar-free Jello or low-fat ice cream, and it can be poured into dessert bowls for chilling and serving if you want to avoid the graham-cracker crust.

Adapted from The Victory Garden Cookbook

• 4 to 8 large ripe tomatoes
• 2–4 cucumbers
• 1 large green pepper
• 10–12 scallions, sliced thin or 3/4 cup chopped sweet onion such as Vidalia
• 1–2 cloves of garlic
• Salt
• 1/4 cup good quality red wine vinegar
• 1/3 cup good quality olive oil
• 2–3 cups tomato juice
• 1 and 2 cups beef broth or water (optional)
• Hot pepper sauce
• Worcestershire sauce
• Freshly ground pepper

Peel, seed and chop into 1/4-inch dice the tomatoes, cucumber, green pepper and onion. In a mortar, mash garlic and 1 teaspoon salt into a paste. Beat in the vinegar and oil. Combine this dressing with the chopped vegetables and stir in the tomato juice. Add broth or water to thin the mixture if desired. (I rarely add this; I like the undiluted taste of the vegetable salad.) Season with the hot pepper sauce, Worcestershire and salt and pepper to taste. Serves 4–6.

Chill until very cold. Serve with homemade croutons if desired or additional chopped vegetables as a garnish. Serves 4–6. Can be doubled.

For a Chesapeake Bay Gazpacho, add 1/2 lb. fresh-picked crabmeat.