• This Big' delight stacks up so Easy
A trip to New Orleans last spring reacquainted me with the muffaletta. Start with crusty Italian bread split open, then fill it with cheese, deli meats and condiments. STACKED MUFFALETTAS Lager beer olive salad 1 12-ounce bottle lager beer Leaves of 4 large fresh thyme sprigs 3 large cloves garlic, smashed 1 cup pitted green olives, rinsed 1 cup Kalamata olives, rinsed 1 roasted red bell pepper from jar, chopped coarsely 1/3 cup diced sweet onion 1/4 cup chopped Italian flat parsley 2 tablespoons lemon juice 1 teaspoon lemon zest 2 tablespoons extra virgin olive oil 1/2 teaspoon freshly ground black pepper Sandwich 1 large round loaf crusty bread, cut in 12 slices 1 cup packed baby arugula 1/4 pound each of sliced Genoa salami, provolone, prosciutto and mozzarella

• Fashion a pizza to suit any taste
Thin crust pizzas and flatbreads are the rage. Create your own with Pillsbury's new refrigerated thin crust. MEGA-MEAT PIZZA 1 11-ounce can refrigerated thin pizza crust 1/2 pound lean ground beef 1/2 pound bulk Italian sausage 1/2 cup pizza sauce 1/2 cup sliced pepperoni 1 ounce thinly sliced deli salami, cut into quarters 1/2 cup diced Canadian bacon 4 ounces shredded Cheddar cheese 4 ounces shredded mozzarella cheese

• Sweet desserts have everyone pie-eyed in joy
Everyone loves desserts, especially homemade pies. Even better, these are quick and easy to make. FROZEN MIXED BERRY PIE 1 14-ounce can sweetened condensed milk 1/2 cup lemon juice 2 cups assorted fresh berries (raspberries, blueberries or strawberries 4 cups light frozen whipped topping, thawed 1 9-inch baked pastry shell or chocolate graham cracker crust

• FLAVORS: Fresh vegetables can grow on you
Fresh vegetables indicate the time for ratatouille, though this version replaces meat with tofu. Mixed with bread crumbs, it provides a great nutty-like topping. RATATOUILLE GRATIN 1 tablespoon plus 1 teaspoon extra virgin olive oil, divided 1 medium onion, cut in 1/2-inch crescents 3 cloves garlic, divided 2 cups eggplant, diced in 1-inch cubes 1 medium red bell pepper, cut in 1-inch squares 1 medium zucchini, cut in 3/4-inch slices 1 large tomato, cut in 10 wedges 2 tablespoons chopped fresh basil Salt and freshly ground black pepper, to taste 8 ounces firm tofu 1/2 cup whole wheat bread crumbs 1/4 cup grated Parmesan cheese 1 teaspoon dried oregano Pinch crushed red pepper flakes