Garden size: 16 x 10 feet

⅓ cup olive oil 2 tablespoon white wine vinegar 1 2 ounce can anchovy fillets, drained and chopped 3 cloves garlic, minced ½ teaspoon dried basil, crushed ½ teaspoon dried oregano, crushed ¼ teaspoon sea salt or salt ¼ teaspoon crushed red pepper ⅛ teaspoon ground black pepper

8 ounce bulk Italian or pork sausage

Cincinnati-Style Chili: Prepare as above, except omit green sweet pepper. With tomato sauce, add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper. Omit basil and optional garnishes. Serve each serving of chili over 1/2 cup hot cooked spaghetti and top with 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onions, and/or 1/4 cup additional kidney beans....

3 ounce chopped white baking chocolate (with cocoa butter) ¼ cup whipping cream ½ cup mascarpone or cream cheese ¼ cup softened butter ½ teaspoon vanilla 4 cup powdered sugar

2 eggs, beaten 1 ½ cup milk 1 cup all-purpose flour 1 tablespoon butter, melted 1 teaspoon sugar ¼ teaspoon salt Maple Cream 1 cup cottage cheese ½ cup plain lowfat yogurt ½ cup pure maple syrup

⅓ cup onion, chopped 1 clove garlic, minced 1 tablespoon cooking oil ¾ cup chili sauce ½ cup beer ¼ cup honey 2 tablespoon Worcestershire sauce 1 tablespoon prepared mustard