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Recipe courtesy Rachael Ray

1 Japanese eggplant (small, black, purple or white skinned), cut into 1/4-inch strips, lengthwise
1 small zucchini, cut into 1/4-inch slices, lengthwise
1 cubanelle (light green) Italian pepper, cut into strips, lengthwise
1 small red onion, sliced into thick rings
8 medium creminis (baby portobellos), trimmed
1/2 cup extra-virgin olive oil, for brushing
Coarse salt and black pepper
2 tablespoons chopped fresh thyme, 4 to 6 sprigs stripped and chopped (1/2 teaspoon (a sprinkle) of dried thyme or dried Italian Seasoning may be substituted)

Preheat grill or grill pan over moderate to high heat. Assemble cut veggies on a platter and as you place them on the grill, brush each side with a little oil. Season vegetables with salt and pepper. Cook until vegetables are just tender, 3 to 5 minutes on each side, depending on the vegetable. Arrange grilled vegetables on a platter and garnish with a generous sprinkle of chopped fresh thyme.

1 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1/2 teaspoon hot red pepper sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon cayenne
1 tablespoon butter
1/4 cup finely chopped red or yellow bell peppers
1/4 cup finely chopped celery
1/4 cup finely chopped red onions
2 tablespoons minced green onions
1 teaspoon minced garlic
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill
1 pound lump crabmeat, picked over to remove any cartilage
1/4 to 1/2 cup grated Parmesan
Fresh chives, garnish

With cremini mushroom caps:
36 cremini mushrooms, wiped clean and stems removed

With portobello mushrooms:
6 large portobello mushrooms, wiped clean and stems removed
1/4 cup olive oil
Salt and freshly ground black pepper

Preheat the oven to 350 degrees F.

In a large bowl, combine the mayonnaise, mustard, lemon juice, pepper sauce, Worcestershire, salt, and cayenne. Stir until well blended and set aside.

In a medium skillet, melt the butter over medium-high heat. Add the bell peppers, celery, and red onions, and cook, stirring, until wilted, about 2 minutes. Add the green onions and garlic, and cook, stirring, for 30 seconds. Remove from the heat and let cool. When cool, add to the mayonnaise mixture with the parsley and dill, and stir until blended. Gently fold in the crabmeat.

If using the cremini mushrooms, stuff each mushroom cap with about 1 tablespoon of the crabmeat imperial mixture. Place on a baking sheet and sprinkle with Parmesan cheese. Bake until warmed through and bubbly on top, 8 to 12 minutes.

If using the portobello mushrooms, with a paring knife, cut out the gills on the underside of the mushrooms and discard. Lightly oil both sides with olive oil and season lightly with salt and pepper. Place on a baking sheet and bake until tender, about 10 minutes. Remove from the oven and when cool enough to handle, divide the crabmeat imperial mixture among the mushroom caps and sprinkle with the cheese. Bake until the mixture is warmed through and bubbly on top, 12 to 14 minutes.

Remove from the oven and place on a platter. Garnish with the fresh chives and serve.

1 pound peeled shrimp
1/4 cup minced green onions
2 tablespoons minced fresh cilantro
1 teaspoon minced garlic
1 teaspoon minced jalapeno pepper
1 egg white
1 teaspoon salt
1/2 cup heavy cream
1/4 pound cream cheese, cut into pieces
13 to 14 slices brioche or homemade-style white bread, crusts removed
Vegetable oil or clarified butter, for frying

In the bowl of a food processor, combine the shrimp, green onions, cilantro, garlic, jalapeno, egg white, salt, and process until smooth. Add the cream cheese and pulse to incorporate Add the cream and pulse just until incorporated, being careful not to over-process.

Spread 2 heaping tablespoons of the shrimp mixture onto each slice of bread, spreading to the edges and smoothing the top.

In a large heavy pot, heat 4-inches of vegetable oil to 360 degrees F. Add the shrimp toasts in batches and fry until golden, coated sides down first, about 1 minute per side. Drain on paper towels, cut each slice in half diagonally, and serve immediately.

Recipe courtesy Gourmet Magazine

9 slices homemade-style white bread
4 tablespoons unsalted butter, melted

Filling:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup half-and-half
1/2 cup grated sharp Cheddar, plus more, for garnish
1/2 cup finely diced smoked ham
2 teaspoons Dijon-style mustard
Cayenne
Salt
1/4 to 1/3 cup chopped drained mango chutney

Preheat oven to 375 degrees F.

With a rolling pin flatten each slice of bread and with a 2 1/4-inch round cookie cutter stamp out 2 rounds from each slice. With the rolling pin flatten the rounds, brush them with butter, and fit them into 36 buttered 1/8-cup gem tins. Brush the bread with the melted butter and bake the shells in the oven for 6 minutes, or until they are pale golden. Cool the shells in the tins on cooling racks for 5 minutes, then remove the shells from the tins, and let them cool completely on the racks.

Make the filling: In a saucepan melt the butter over moderate heat, add the flour, and cook the mixture over moderately low heat, whisking, for 2 minutes. Add the half-and-half in a stream, bring the mixture to a boil, whisking, and simmer the mixture over moderately low heat, whisking for 3 minutes. Remove the pan from the heat, add the Cheddar, ham, and mustard, and season with cayenne and salt, to taste, and stir the mixture until it is combined well.

Spoon 1/4 teaspoon of the chutney into each shell and top the chutney with a rounded teaspoon of the cheese mixture. Arrange the filled shells on a jellyroll pan and freeze them for about 30 minutes or until the filling is just firms to the touch. Transfer the shells to reseal-able freezer bags, arranging them in 1 layer. Seal the bags, pressing out the air, and freeze the bites for up to 1 month.

To reheat: Arrange the shells on a baking sheet and sprinkle them with the additional Cheddar. Bake the bites in a preheated 375 degree F oven for 15 to 20 minutes, or until the filling is heated through. Run the bites under a preheated broiler about 4 inches from the heat for 30 seconds to 1 minute, or until the tops are golden.