Cipolline Onions are only available occasionally so whenever I see them I snap them up. I use cinnamon stick in place of the bay and peppercorns and I roast rather than boil the onions after pealing them. Just place the peeled onions in a Pyrex baking dish, pour the marinade over them, cover with foil and roast at 375-400F for 25-30 minutes. Remove the foil and continue to roast until the onions are tender and the sauce has caramelized.

This is a quick recipe for traditional pesto pizza that uses a store bought pesto and pre-made pizza dough. A pre-made pizza crust works just as well and you don’t need to worry about shaping the pizza. Fresh mozzarella is a must but if you don’t get to this until the fresh tomatoes are gone don’t worry – the tomatoes are roasted while the pizza cooks so you’ll still have a great meal.

This combo is the next best thing to being in Spain. Some might view it as merely an appetizer, but I think this also makes a wonderful light dinner on the patio, enjoyed leisurely with a glass or two of wine. If it's chilly outside, forget firing up the BBQ and simply toast the bread on a stovetop grill. A little salad of arugula tossed with fresh lemon juice and olive oil makes a nice accompaniment. Organic tomatoes are fading on the vine now, so make this while they're still cheap and plentiful--the resulting dish is far greater than the sum of its parts.

This is a great ‘from the garden’ meal that is also wonderful vegetable based comfort food. The eggplant is cut into planks that are topped with a pesto and ricotta cheese filling. After rolling the eggplant up you’ll have ‘manicotti’. Top the manicotti with your favorite store bought pasta sauce and mozzarella - the result is fabulous comfort food! Serve with a crusty bread and great wine for a delicious meal.