SUNFLOWER CAKE serves 8–10

You can top this lovely cake with any fresh fruit you like. I satisfy my inner
food dork by making it look like a sunflower....

1/2 cup (1 stick) butter, softened
3/4 cup sugar
4 eggs, separated
3 tablespoons milk
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup apricot jelly
4 fresh nectarines
1 cup fresh blackberries

• BATTER: Cream butter; add sugar gradually and cream thoroughly. Beat in egg yolks, milk and vanilla. Sift flour, baking powder, and salt together and beat into creamed mixture. Beat egg whites until soft peaks form then gently fold into the batter.
• BAKE: Spread batter in a greased and floured spring-form pan. Bake at 325 degrees for 35–40 minutes. Allow to cool. Remove from pan and set on a large plate.
• GLAZE for the fruit: Cook the apricot jelly with 4 tablespoons water in a small saucepan, stirring constantly until fully melted.
• ASSEMBLE: Slice nectarines and arrange in a circle on cake top. Place blackberries in the center. Drizzle apricot glaze evenly over all.
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SALAD WITH PEARS & PECANS serves 4–6

1 head romaine
3 ripe pears
1 tablespoon butter
2 teaspoons sugar
3/4 cup pecan halves
1 medium shallot
1/4 cup seasoned rice vinegar
1/3 cup canola oil
1/8 teaspoon salt

• Melt the butter and sugar in a frying pan; add the pecans and stir to coat. Cook, stirring, over high heat until brown and crispy. Set aside to cool.
• Finely mince the shallot. Combine with vinegar, oil, and salt. Set aside.
• Shred the lettuce into a salad bowl. Slice pears in half the long way, remove the core, then slice thinly along the full length; add to salad greens. Add the pecans.
• Pour the dressing over it all and toss lightly. Serve immediately.

— Summer variation: substitute sliced fresh strawberries and walnuts.
Add some crumbled Gorgonzola cheese.
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PORTUGUESE SWEET BREAD makes 2 loaves

1 cup milk
1/4 pound unsalted butter
2 packages active dry yeast
1/4 cup lukewarm water
3 eggs
A pinch plus 1 cup sugar
5–6 cups all-purpose flour
1 teaspoon salt
1 egg, lightly beaten

• Heat the milk and butter together in a saucepan until the butter melts. Set aside to cool down to lukewarm while you do the next step.
• In a small bowl, sprinkle the yeast and pinch of sugar over the lukewarm water. Stir to dissolve. Let stand for 5-10 minutes, or until mixture doubles in volume.
• In a deep mixing bowl, combine the 1 cup sugar, 4 cups of the flour, and the salt. Make a well in the center and pour in the yeast mixture and the lukewarm milk/butter mixture. Drop in the 3 eggs. Stir by hand until all ingredients are well combined. Add up to 2 more cups of flour 1/4 cup at a time, working it in with your fingers to create a dough that can be gathered into a soft ball.
• Place the dough on a floured board and knead for about 15 minutes until smooth and elastic. Shape into a ball and place in a large buttered bowl. Drape with a damp cloth and set aside in a warm, draft-free place until doubled in bulk — about an hour.
• Punch the dough down with your fist then turn it out on a floured board to rest for 10 minutes. Cut in half and form each half into a flattened round about 8 inches across. Cut an X in the top of each loaf. Place on lightly-greased cookie sheets. Let rise in a warm place for about 40 minutes.
• Preheat oven to 350 while the bread is rising. With a pastry brush, coat the top of each loaf with beaten egg. Bake in the middle of the oven for about 1 hour, or until loaves are brown and crusty. Cool on wire rack.

— adapted from my ancient copy of the Time-Life International Cookbook
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IRISH SODA BREAD makes 1 loaf (simply double or triple recipe for more)

4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups buttermilk
1 cup small dried currants (not raisins)

• Preheat oven to 425. Grease a cookie sheet.
• Mix the flour, soda and salt together in a large mixing bowl. Add 1 cup buttermilk a little at a time and mix together until the dough is firm enough to be gathered into a ball. If the dough is crumbly, add more buttermilk. Knead in the currents.
• Place dough on a lightly floured board and pat and shape into an 8 inch round. Set on baking sheet.
• Bake in the middle of the oven for about 45 minutes, or until the top is golden brown. Serve at once.

— also adapted from my old Time-Life International Cookbook
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MINI CAPRESE SALAD serves 4
Kids love this version because everything is little and cute and tasty.

2 pounds "grape" tomatoes (those little plum-like ones)
1 pound fresh "perlini" mozzarella (pearl-sized balls)
1/4 cup packed fresh basil leaves
3–4 tablespoons extra-virgin olive oil
fine sea salt to taste
freshly ground black pepper to taste

• Put the tomatoes in a large bowl. Drain the mozzarella balls and add. Roughly chop the basil leaves and add. Drizzle with oil. Season with salt and pepper. Toss together lightly and let it sit for a few minutes to blend the flavors. Serve.
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SALAD DRESSING SIX WAYS
I most often make a simple olive oil and vinegar dressing, but I crave variety.
Here's a light, tasty base with which you can make many delightful dressings.

Base
1/2 cup rice vinegar
1/4 cup canola oil
1/4 cup honey

• Whisk vinegar, oil, and honey together. Whisk in the ingredients for whichever variation you'd like to make. Then just tweak it to taste. Store in the fridge.

Variations
1. ASIAN — Add 1 tablespoon toasted sesame oil, 2 tablespoons soy sauce, and 1 teaspoon grated fresh ginger. My family's favorite for mixed salad greens.

2. MOJITO — Add the juice and grated zest from 1 small lime, 1/4 cup finely-chopped fresh mint, and a pinch of salt. Terrific on chilled iceberg and chopped avocado.

3. THAI — Add the juice from 1 lime, 1 small clove finely-minced garlic, and 1/4 teaspoon salt. Drizzle over finely chopped napa cabbage, grated carrots, and chopped fresh cilantro. Top with chopped roasted peanuts. And, if you like spicy food, add a few dried red chili flakes.

4. HONEY MUSTARD — Add 1 tablespoon Dijon mustard, and freshly-ground pepper
to taste.

5. FRENCH — Add 1/4 cup ketchup, 2 teaspoons paprika, 1 teaspoon Worchestershire sauce, and a pinch of salt.

6. GARLIC PARMESAN — Add 2 tablespoons balsamic vinegar, 1/4 cup finely-grated parmesan cheese, 1 small clove of super-finely-minced garlic, 1/2 teaspoon dried oregano.
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