Rhubarb Custard Bars
Rhubarb, which looks like crimson celery, has a short season, so stock up while you can.
It freezes beautifully; just store the stalks in a heavy-duty zip-top plastic bag. You can use fresh or frozen rhubarb for this recipe. If using frozen, do not thaw.

Crust:
1 1/2 cups unbleached all-purpose flour
1/2 cup sugar
1/8 tsp. salt
9 Tbls. chilled butter, cut into small pieces
Cooking spray

Filling:
1/3 cup unbleached all purpose flour
1 1/2 cups sugar
1 1/2 cups milk
3 large eggs
5 cups (1/2-inch) sliced fresh or frozen rhubarb (unthawed)

Topping:
1/2 cup sugar
8 oz. cream cheese
1/2 tsp. vanilla extract
1 cup frozen whipped topping, thawed

Preheat oven to 350°. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until crust is golden brown.

To prepare filling, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. When combined spoon this mixture over crust. Bake at 350° for 40 minutes or until set. Cool to room temperature.

To prepare topping, place sugar, cheese and vanilla in a bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping; spread evenly over baked custard. Cover and chill at least 1 hour. Makes 3 dozen bars.

1 lb. large tomatoes, cored, cut in half horizontally and seeded (about 2 medium)
Cooking spray
1/2 cup thinly sliced red onion
1 Tbls. red wine vinegar
1 tsp. basil-flavored olive oil (see note)
1/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper, divided
6 basil leaves, thinly sliced
1 (l-pound) boneless sirloin steak, at least 1" to 11/2" inch thick

Place tomato halves, cut sides down on paper towels. Let stand 30 minutes. Heat a grill pan coated with cooking spray over medium-high heat. Place tomato halves, cut sides down, in pan; grill 5 minutes. Turn tomato halves over; grill 1 minute or until skin is blackened. Remove from pan and cool 5 minutes. Cut the tomato halves into 1-inch pieces. Combine tomato pieces, onion, vinegar, oil, and 1/8 tsp. salt, 1/8 tsp. pepper and basil.

Sprinkle steak with remaining salt and pepper. Place steak in pan coated with cooking spray and grill 5-6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across the grain into thin slices. Serve with tomato salsa. Makes 4 servings. Note: To make your own basil oil, heat 1/4 cup chopped basil and 1/4 cup olive oil in a small saucepan over low heat just until the oil sizzles. Remove from heat and let stand about an hour or until cool. Strain and discard the basil. The basil oil will keep in the refrigerator for up to 2 weeks.

1 (9-oz.) package fresh cheese tortellini
2 cups halved cherry or grape tomatoes
2 cups fresh baby spinach leaves coarsely chopped
1/2 cup chopped pepperoncini peppers
6 Tbls. (1 1/2 oz.) shredded or coarsely grated Parmesan cheese
1/4 cup capers
1/4 cup chopped fresh basil
1 (16 oz.) can navy beans, drained and rinsed
2 Tbls. fresh lemon juice
1 1/2 Tbls. extra virgin olive oil

Cook pasta according to package directions, omitting salt and fat. While pasta cooks, combine tomatoes, spinach, peppers, cheese, capers, basil and beans in a large bowl. Drain pasta; rinse with cold water. Add pasta, juice and oil to tomato mixture; toss gently. Serve immediately. Yield: 7 cups.