COCONUT SWEET POTATO PIE
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Directions:

Place all filling ingredients except egg whites and shredded coconut in a food processor and process until smooth and creamy. Remove and set aside. In a separate bowl, beat the egg whites until they are frothy but not at the soft peak stage. Fold the egg whites into the sweet potato mixture. Fold in the grated coconut and mix well. Mound the mixture into the baked pie shell and bake at 425 degrees for 45 minutes, or until a knife inserted into center comes out clean. Remove from the oven and cool on a rack to room temperature.

Serve at room temperature or chilled with unsweetened whipped cream flavored with rum.

Serves 8

GORGONZOLA BUTTERMILK PASTA WITH ARUGULA
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I often serve it with tomatoes that I have cut in half (through the"equator), then smeared some pesto on top and stuck under the broiler for just a few minutes until the pesto just starts to brown. It's a great, quick meal for after work!

Directions:

1. Make the pasta: In a large pot over high heat, bring 4 quarts water to a boil. Add the salt and stir in pasta until water boils again. Continue to cook 10 to 12 minutes, until done. Remove from heat and drain. Place in a large pasta bowl and set aside.

2. Dress the pasta: In a small bowl, stir together Gorgonzola, buttermilk, parsley, salt, and pepper. Pour over hot cooked pasta and toss to coat evenly.

3. Serve the pasta: Add the arugula to the pasta, toss well, top with pine nuts, and serve immediately.

BROILED PARMESAN ZUCCHINI
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Directions

Put zucchini in the broiler pan, face up. Brush with melted butter, sprinkle with salt, pepper, cheese and paprika. Broil 6-8 inches from the heat until crisp-tender, about 8-10 minutes.