Instructions: Goat Cheese Crostini: Stir together 3 ounces goat cheese or cream cheese, 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon, and 1/2 teaspoon pepper. Spread evenly on 8 (3/4-inch-thick) toasted baguette slices, and broil 3 inches from heat (with electric oven door partially open) 1 minute or until thoroughly heated.

Makes 4 servings.

Coleslaw With Apples: Stir together 4 cups coleslaw mix; 2 Granny Smith apples, coarsely chopped; and 1/2 cup poppy seed dressing.

Makes 4
servings.

Zesty Greens and Tomatoes: Toss together 8 cups torn lettuce; 3 plum tomatoes, sliced; and 1/3 cup vinaigrette.

Makes 6 servings.

Garlic Green Beans: Steam 1 pound green beans; toss with 1 tablespoon garlic spread.

Makes 4 servings.

Roasted Vegetables: Combine 4 medium-size new potatoes, sliced; 1 small red bell pepper, quartered; 1 small green bell pepper, quartered; and 2 small zucchini, cut into eighths, in a lightly greased 15- x 10-inch jellyroll pan. Whisk together 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 2 teaspoons dried Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper; drizzle over vegetables. Bake at 400 for 20 to 25 minutes or until browned.

Makes 6 servings.

Zesty Steamed Broccoli: Remove flowerets from 1 bunch fresh broccoli, and steam. Toss broccoli with 1 tablespoon butter, 1 teaspoon Dijon mustard, and 1 teaspoon lemon juice.

Makes 4 servings.

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