Vegetable Filling

1. Preheat the oven to 400.
2. Heat oil in a large saucepan.
3. Sautee onions until tender.
4. Add garlic, undrained tomatoes,  basil, wine.
5. Let the mixture simmer gently, stirring often until the liquid is gone (about 20 minutes.)
6. Add mushrooms and cook for 5 minutes.
7. Remove from the heat and season with salt and pepper to taste.

Strudel Assembly

1. Lay 1 sheet of phyllo dough directly on baking sheet.
2. Brush with melted butter and sprinkle [q:1/3] of the nuts.
3. Repeat layers until there are 3 layers.
4. Brush top layer with butter. Pour filling mixture on top and spread it to about 1 inch from edge of dough.
5. Fold edges over to enclose the filling.
6. Starting from the widest edges, roll up, trying not to let it break.
7. Brush top with melted butter.
8. Bake for 30 minutes, or until golden brown.

1. Toss all ingredients together.

1. Core the tomatoes and cut them in quarters or eighths.
2. Add onions, basil, olive oil and vinegar. Toss.
3. Salt and pepper to taste. Serve with bread for dipping.

1. Toss eggplant with [q:1 1/2] teaspoons salt in a colander. Place in sink and let stand for 1 hour to drain off excess juice. Rinse eggplant under cold water and pat dry with paper towels.
2. Build a fire for grilling in an outdoor grill. For a charcoal grill, let coals burn until they are covered with white ash. Spread out the mound of coals into a bank, with one side about two coals deep; the other side of the slope should include a scattering of single coals. For a gas grill, preheat grill on high. Leave one side on high and turn the other side to low. In both cases, you will have two areas for cooking, one hot and the other cooler.
3. Lightly oil cooking grate. Brush eggplant on both sides with olive oil. Place over the hotter side of the grill and cover. Grill until the undersides are seared with grill marks, about 2 minutes. Turn and sear the other sides, about 2 minutes longer. Transfer to the cooler side of the grill, cover, and grill until eggplant is tender, about 5 minutes. During the last minute or so, place bread slices on grill to toast them lightly.
4. Spread 4 bread slices with pesto. Place, pesto side up, on a work surface. Top each with equal amounts of eggplant, tomatoes, and crumbled goat cheese. Top each with a slice of bread and cut in half crosswise. Serve immediately or cooled to room temperature.

1. Preheat large ridged grill pan or prepare outdoor grill for direct grilling over medium heat.
2. Pound chicken to an even [q:1/2] inch thickness. Season with [q:1/4] teaspoon of the salt and [q:1/8] teaspoon of the pepper.
3. From limes, grate [q:1 1/2] teaspoons of peel and squeeze 3 tablespoons of juice. In a small bowl, combine peel, 1 tablespoon juice, oil, [q:1/4] teaspoon salt, and remaining [q:1/8] teaspoon pepper.
4. Brush tomatoes and peppers with oil mixture and place on hot grill pan on rack. Place chicken on pan or rack. Cook chicken and vegetables 8 to 9 minutes, turning over once. Vegetables should be browned and tender. Chicken breasts should be browned on both sides and no longer pink throughout; instant-read thermometer inserted horizontally into thickest part should register 165°.
5. While vegetables and chicken are grilling, in medium bowl, stir together avocado, jicama, cilantro, cayenne, and remaining [q:1/4] teaspoons salt and 2 tablespoons lime juice. (Makes [q:2 1/2] cups salsa.)
6. Serve chicken and vegetables with avocado salsa; garnish with fresh cilantro leaves.

1. Stir all ingredients in a small bowl.

1. Heat oil in large pot, over medium-high. Sauté onions and garlic until onions are translucent, about 7 minutes.
2. Add celery, carrots, salt and pepper. Sauté until vegetables are soft, about 7 minutes.
3. Add tomatoes and bay leaf. Simmer covered over low heat until the sauce thickens, about 45 minutes.
4. Remove bay leaf
5. Salt and pepper to taste

1. Combine all ingredients and mix well.