ARUGULA -TOMATO- GOAT CHEESE BREAD TOPPER -- Sprinkle hot red pepper flakes onto a thin layer of olive oil in a shallow dish. Add crumbled goat cheese. Top with chopped cherry tomatoes and then chopped fresh arugula. Spoon onto warm crusty bread. -- Karen Anderson, New London, CT

AVOCADO TACOS -- Fill favorite shells with avocado slices, top with mayonnaise or mustard, add layer of sprouts, salsa and sour cream, if desired. Alternatively, mash avocado with garlic, onions and a bit of lemon juice and garnish with cheese, sour cream and salsa.

BANANA SPREAD -- Simmer together two or three ripe, mashed bananas, lemon juice and rind and ground cloves for about 15 minutes. Pour into jar and refrigerated. Good with spicy dishes or spread on toast.

BROCCOLI BLUE CHEESE SANDWICH WITH BEETS -- Spread toast with mustard, thinly sliced and sautéed broccoli stalks and red bell pepper strips; pile on shredded raw cabbage, carrot and beets. Top with slice of cheese and broil. Ladle on blue cheese dressing (blue cheese, yogurt, mayonnaise, lemon juice, vinegar) and top with red onion slices

HOT TUNA SANDWICHES -- Mix canned tuna, chopped celery, and mayonnaise. Spread onto toasted English muffin halves and top with a slice of tomato and a slice of cheese. Broil until the cheese melts.

MUSHROOM SANDWICH -- Grilled Portobello, sliced tomatoes and lettuce with garlic mayonnaise, blue cheese dress or mustard sauce on toasted slabs of good bread or crisp French bread

OAT BARS -- Mix three beaten eggs, three-quarter cup honey, half cup oil, two teaspoons vanilla and four cups rolled oats. Pour into oiled and floured pan; sprinkle with chopped nuts, if desired. Bake at 350 about 15 minutes.

OATMEAL CRACKERS -- Combine scant cup of flour with full cup of old-fashioned oats, add a bit of sea salt, a few teaspoons brown sugar and half teaspoon baking soda. Cut in about 6 tablespoons of butter, teaspoon for lemon juice and enough milk to hold dough together (about 4 tablespoons). Don't over mix. Roll out, cut rounds and pierce with fork. Bake at 400 until lightly browned around edges and slightly puffy. Great with cheese.

PEAR AND CHICKEN SANDWICH -- French bread, mustard, thin slices of chicken, thin slice of pear and sprig of dill.

ROASTED NUTS -- Toss nuts (blanched almonds, raw peanuts, cashews) with olive, peanut or vegetable oil. Roast on sheet pan until golden, about 25 minutes then toss with ground red chile or cayenne and sea salt (to taste).

SANDWICH SPREAD --- Combine and process (or run through a meat grinder) sharp cheddar, pitted olives with pimento, bell pepper, crumbled bacon. Stir in mayonnaise.

SPICED NUTS -- Cook together sugar, cinnamon, grated orange peel, mace and milk then add some butter, vanilla and walnut halves (or other nuts). Stir until thick, turn out on waxed paper or board, and separate coated nuts until dry.

SPROUT BLT -- Crumble cooked bacon with horseradish, mayonnaise, relish (if desired) and paprika. Spread on toast and layer with sliced tomato, cucumber and alfalfa sprouts.

SUMMER SQUASH SANDWICH -- Broil or grill a medley of vegetables (rounds of yellow squash, zucchini, eggplant, peppers, red onions, etc.). Layer half of French bread with sliced tomatoes, then basil leaves, arugula leaves and roasted vegetables. Coat other half of bread with dressing of yogurt, Dijon-style mustard, lemon juice, shallot, garlic and Tabasco sauce.