"Ideal for a weekend brunch or light supper. Add whole wheat muffins and a fruit salad for a perfectly easy menu." - From: McCormick

"A perennial party favorite, spinach and artichoke dip gets a makeover. Warm up leftovers for brunch the next day." - From: McCormick

"This tomato tart is served as a first course on Michel Guerard's "cuisine minceur" menu at his three-star restaurant." - From: Pierre Franey Cooks with His Friends

"I developed this tart in the mid-eighties for a column in Gourmet called "Gastronomie Sans Argent," which loosely translated means "eating well on a budget." - From Sara Moulton Cooks at Home

"This rustic vegetable tart is one of my favorites, and I make it often - with whatever cheese I happen to have on hand." - From: The Roasted Vegetable