Ingredients for Vegetable Calzone:

• 3 tablespoons olive oil
• 1 clove garlic, peeled and crushed
• 1 (5 ounce) bag fresh spinach
• 1 medium eggplant, diced
• 1½ cups sliced mushroom
• 1 teaspoon crushed red pepper
• 4 cups shredded mozzarella cheese
• 3 tablespoons grated parmigiano cheese
• 1 recipe Basic Pizza Dough
• Olive oil

Directions for Vegetable Calzone:

• Preheat oven to 400°F.
• Heat olive oil and garlic in a non-stick skillet over medium heat.  Add spinach, eggplant, mushrooms, salt to taste, and crushed red pepper and sauté until vegetables are soft.
• Drain skillet and add mozzarella cheese and parmigiano cheese.  Stir to mix well with vegetables.
• Place ball of dough on floured surface and divide into 4 balls.  Roll each ball into flat circle about ½ inch thick.  Brush olive oil over each circle and sprinkle a little salt over top.
• Divide vegetable filling on each of 4 circles.  Place filling on half of each circle and leave 1 inch border.
• Fold other half of circle over filling and pinch edges to seal.
• Spray non-stick spray on baking sheet and place each calzone on baking sheet.  Brush olive oil on outside of each calzone.
• Place in oven and bake about 30 minutes.  Check occasionally to make sure calzones are browning nicely.

Serves 4.

Ingredients for Steamed Spinach with Lemon:

• 2 pounds fresh spinach
• 3 tablespoons olive oil
• 2-3 tablespoons lemon juice

Directions for Steamed Spinach with Lemon:

• Steam spinach about 10 minutes.  Remove and drain.  Set aside to cool for a few minutes.
• Cut spinach and combine with olive oil, salt and pepper to taste, and lemon in a serving bowl.
• Mix well and serve.  Spinach may be served at room temperature or chilled.  Enjoy!

This Steamed Spinach with Lemon recipe serves 4 to 6.

Ingredients for Fettucine with Spinach:

• 1 cup fresh spinach
• 2 eggs
• 3 tablespoons grated parmigiano cheese
• 4 slices prosciutto
• 2 tablespoons olive oil
• 1 tablespoon rock salt
• 1 (16 ounce) box fettucine

Directions for Fettucine with Spinach:

• Wash and dry spinach and set aside.  In separate bowl, whisk eggs with salt and pepper to taste.  Add parmigiano and spinach into egg mixture and set aside.
• Slice prosciutto into thick strips.  In large, non-stick skillet, combine olive oil and prosciutto and cook over medium heat for about 2 to 3 minutes or until crunchy.
• Fill large pot with water and add rock salt.  Bring water to boil, add pasta and cook according to package directions.
• Remove 2 tablespoons boiling water and add to egg mixture.  Drain pasta and place in skillet with prosciutto.  Pour egg mixture over it and mix well.  Serve immediately.

This Fettucine with Spinach recipe serves 4 to 6.