1. In small bowl, combine olive oil, basil, garlic and salt. Let stand at least 30 minutes or cover and refrigerate up to 1 day.

2. When ready to eat, make sure olive oil is at room temperature before serving. Serve with sliced Italian bread for dipping.

1. In small bowl, combine olive oil, rosemary, thyme and salt. Let stand at least 30 minutes or cover and refrigerate up to 1 day.

2. When ready to eat, make sure olive oil is at room temperature before serving. Serve with sliced Italian bread for dipping.

1. Preheat oven to 400 ℉.

2. In a large bowl, toss eggplant with 1 tablespoon olive oil. Spread eggplant on a large baking sheet and roast in the oven for 15 minutes, turning every five minutes. Eggplant is done when it is tender and lightly browned. Remove from oven and let cool slightly.

3. Transfer eggplant to a food processor and add remaining olive oil, salt and pepper, lemon juice, red peppers and garlic. Pulse mixture until ingredients are well combined. You may also puree if desired.

4. Transfer dip to a serving bowl and stir in basil.

5. Serve with baked pita chips, spread on whole grain bread or use as a dip for cut veggies.

1. Finely chop the onion, parsley, garlic, carrot and celery together. In stockpot, sauté this mixture until tender (not golden) in the oil.

2. Clean and slice the leeks. Peel and dice the potatoes. Add leeks and potatoes to vegetable mixture. Add the salt, pepper and basil. Pour water over vegetables, stir. Simmer until the potatoes are very tender, stirring occasionally. Remove from the heat.

If a smooth creamy soup is desired, pass through a food mill or mix in a food processor.

In winter, serve the soup piping hot poured over the croutons. In summer, chill the soup and serve with the croutons sprinkled on top. Drizzle with extra olive oil before serving.

1. Combine all ingredients. Blend slightly to desired consistency.

2. Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.

1. Cook the beans with the bay leaves and 2 of the garlic cloves until soft, about 1 hour. Strain, reserving 1 cup of the liquid to add to the soup.

2. Process the remaining 2 cloves garlic with the celery, carrot, onion and leek until very fine, but not wet (still with tiny pieces of the vegetables, not a puree). Saute the vegetables in about 1/4 cup extra virgin olive oil on medium-low heat until fragrant and slightly browned, about 10 minutes.

3. Add the beans and their cooking water, cabbage, chard and water. Let simmer approximately an hour. Season to taste with salt and pepper.

4. Crumble the stale bread into chunks and place a handfull of the bread in each bowl. Ladle soup over and let sit a few minutes for bread to soften and broth to be absorbed. Finish each bowl with more extra virgin olive oil and freshly ground black pepper.

In a small bowl, with wire whisk, blend all ingredients. Chill.

Tip: For a Creamy Balsamic Herb Vinaigrette Dressing, process all ingredients in a blender. Great on steak.

1. Steam potato wedges until very tender, about 15 minutes.

2. Meanwhile, heat 5 tablespoons oil in large skillet over low heat. Add garlic and sauté until golden, about 6 minutes.

3. Add potatoes and thyme to skillet. Mash coarsely. Season with salt and pepper. Transfer to bowl, drizzle with remaining tablespoon oil and serve.

1. Put oven rack in middle position and preheat oven to 450℉. Lightly oil a 9-inch pie plate or square baking dish.

2. Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan. Drizzle 2 tablespoons olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender, 1 to 1 1/4 hours. Transfer to a serving dish.

3. Whisk together lemon juice, capers, pepper and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil.

4. Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.

1. Combine 2 1/2 cups water and bottled clam juice in medium saucepan. Bring to simmer. Keep warm over low heat.

2. Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add shallots and sauté until light golden, about 4 minutes. Add rice and sauté 2 minutes. Add wine, stirring until liquid is absorbed, about 2 minutes. Add stewed tomatoes, cooking until liquid is absorbed, about 3 minutes. Add 1 cup clam juice mixture to rice. Simmer until liquid is absorbed, stirring often. Continue adding clam juice mixture by 1/2 cupfuls until rice is tender but still slightly firm in center and mixture is creamy, simmering until liquid is absorbed before each addition and stirring often, about 25 minutes.

3. Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp, scallops and garlic and sauté until shrimp and scallops are opaque in center, about 6 minutes. Mix seafood into rice. Cook 3 minutes longer. Remove risotto from heat. Season to taste with salt and pepper. Transfer to serving bowl. Stir in chopped parsley and serve.

1. Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.

2. While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.

3. When the pasta is done, drain it and place in a serving bowl. Add the cooked garlic, sun-dried tomato strips, pine nuts and parsley. Toss well. If needed, stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta. Season with salt and pepper. Serve hot, topped with grated cheese if you like.

Ingredient notes: Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives and some thinly sliced fresh fennel (sauté it in the oil before adding the garlic).

1. Heat oil in heavy small skillet over low heat. Add garlic and cook 2 minutes. Add anchovies and cook until garlic just begins to color, 3 minutes.

2. Meanwhile, cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return spaghetti to pot. Add oil mixture and lemon juice and toss to coat. Season with pepper.

3. Divide between plates. Sprinkle generously with parsley. Serve with Parmesan cheese if desired.

1. Preheat oven to 350 degrees F. Grease a 9-inch bundt pan with olive oil.

2. Beat eggs with sugar, olive oil, milk and lemon zest. Combine flour, baking soda, baking powder and salt in a separate bowl. Gradually beat dry ingredients into wet ingredients.

3. Pour mixture into bundt pan and bake 1 hour or until a toothpick comes out clean. Let cool on a wire rack for 10 minutes. Invert onto a cake plate and let cool fully.