Tuscan-inspired pasta packs tons of flavor

The following simple pasta dish of orecchiette packs tons of flavor in a savory sauce. The original calls for turnip and radish greens, but any hearty green, such as kale and chard, will do.

The recipe also uses anchovies and Parmesan cheese, but there are easy substitutes for those who don't eat dairy or meat. For the Parmesan, use a soy Parmesan cheese; the taste is almost indistinguishable. For the anchovies, substitute 2 tablespoons of capers, crushed with a fork.

Orecchiette Pasta with Wilted Greens

(Preparation time 20 minutes)

1 pound dried orecchiette pasta (other small pastas can be substituted)

1/4 cup extra-virgin olive oil

3 or 4 anchovies, packed in oil

1 tablespoon red pepper flakes

1/2 pound bunch of kale, stalk removed and cut into thin ribbons

1/2 cup grated Parmesan cheese

1/2 cup bread crumbs

Bring a large stockpot of lightly salted water to a rolling boil and cook orecchiette until tender, about 8 to 10 minutes. Drain and set aside.

While the pasta cooks, combine the olive oil, anchovies and red pepper flakes in a large, deep skillet and saute over a medium-high flame until the anchovies "melt" and form a paste, about 3 to 4 minutes.

Add the kale and reduce heat to medium. Saute for 3 minutes, or until the kale just begins to wilt. Add the pasta and toss well to combine.

Add the Parmesan cheese and bread crumbs and toss to combine. If the pasta is too dry, add several tablespoons of vegetable broth, water or additional olive oil. Serve immediately.

Makes 4 servings.

Mixed Salad with Pears and Raisins

(Preparation time 30 minutes)

1 cup golden raisins

1/2 pound mixed greens (baby spinach leaves also are good)

2 pears, cored and diced

2 medium carrots, cut into matchsticks

3 tablespoons pine nuts

1 tablespoon salt

3 tablespoons balsamic vinegar

Extra-virgin olive oil, to taste

Place the raisins in a medium bowl and cover with warm water. Allow to soak for at least 20 minutes, or until quite soft.

Toss the greens, pears and carrots together in a large bowl. Sprinkle the pine nuts and salt over the salad. Once the raisins have plumped, drain and gently squeeze to remove excess water. Add the raisins to the top of salad.

Sprinkle the vinegar over the salad, then repeat with olive oil.

Makes 4 to 6 servings.

This simple dessert is great for inspired cooks who want to use up odds and ends. Use whatever is on hand to top this basic Italian pastry crust. Fruit jams and fresh fruit work great.

It also is easy to remove the dairy and eggs for those following a vegan diet. For the butter, substitute an equal amount of soy margarine. For the eggs, puree 1/4 cup of soft, silken tofu with 2 tablespoons corn oil and 1 tablespoon cashew butter. Use as you would the eggs.

Crostata With Fresh Figs

(Preparation 20 minutes, baking time 25 minutes)

1 teaspoon baking powder

4 tablespoons sugar

8 tablespoons butter

4 egg yolks

3 cups pastry flour

10 fresh figs, tips removed, sliced into thin wedges

2 tablespoons fresh rosemary leaves

2 tablespoons fresh lavender leaves

3 tablespoons pine nuts

Combine the baking powder, sugar, butter and egg yolks in a large bowl and use a fork to work them together. Add 1 cup of flour and continue working together until the ingredients form a heavy dough.

Once well combined, transfer dough to a clean, lightly floured surface. Using only your fingers, begin kneading the dough. Slowly add the remaining flour while kneading. Add the flour by putting it on the surface and kneading dough into it.

It is important not to use hands while kneading, as that transfers too much body heat to the dough. Knead until the dough is heavy, but pliable and smooth, about 8 minutes. Wrap dough in plastic wrap and refrigerate for 15 minutes.

Preheat oven to 350 F. Roll out the dough to about 1/4-inch thick, or about the size of a baking sheet. Transfer the dough to a lightly oiled baking sheet by lifting one corner and carefully sliding the sheet under it.

Arrange the figs on the dough, then sprinkle it with rosemary, lavender and pine nuts. Bake until the dough is golden brown around the edges, about 25 minutes.

Makes 4 to 6 servings.