Spring is in the FARE!

Crusty Baked Tomatoes With Chives
4 medium red tomatoes
Salt and freshly ground black pepper, to taste
4 tsp. margarine, melted
3/4 cup breadcrumbs
1/4 cup soy Parmesan “cheese” (try Soyco’s Soymage brand at www.galaxyfoods.com)
2 Tbsp. chives, chopped
1 tsp. dried basil

• Preheat the oven to 350°F. Cut the tomatoes in half and place face up on an oiled baking sheet. Sprinkle with salt and pepper.
• In a bowl, mix together the margarine, breadcrumbs, soy Parmesan, chives, and basil, then spread a spoonful on top of each tomato.
• Bake the tomatoes for 15 to 20 minutes or until the tops are golden. Serve piping hot.

Makes 4 servings

Chilled Chive Finger Sandwiches
3 8-oz. containers nondairy cream cheese, softened (try Tofutti brand—www.tofutti.com)
4 Tbsp. fresh chives, chopped
1 4-oz. jar green olives with pimentos, drained and finely chopped
2 Tbsp. Dijon mustard
2 loaves firm bread, sliced (white, wheat, rye, or pumpernickel)
1 English cucumber, peeled and thinly sliced
5.5 oz. faux lunch meat slices (try faux salami, pepperoni, or ham)

• To make the three sandwich fillings, mix one container of nondairy cream cheese with the chives, mix another with the olives, and mix the third with the mustard, all in separate bowls.
• To make cucumber sandwiches, spread a thin layer of the cream cheese with chives onto the bread and top with cucumber slices.
• To make olive sandwiches, simply spread the cream cheese and olive mixture onto the bread.
• To make “meat” sandwiches, spread a thin layer of the cream cheese and mustard mixture onto the bread and top with a slice of lunch “meat.”
• Top all the sandwiches with another slice of bread, trim off the crusts, and slice each sandwich into quarters.
• Pile the finger sandwiches onto a plate, cover with plastic wrap, and chill briefly before serving.

Makes 8 servings