• Preheat oven to 350° F (180° C). Coat a large, heavy baking sheet with nonstick cooking spray.
• In a small bowl, pour the boiling water over the tomatoes. Let stand until the tomatoes are slightly soft (2-3 minutes). Drain and pat dry with paper towels and chop the tomatoes finely.
•  Into a large bowl, sift together the whole-wheat flour, all-purpose flour, sugar, salt, baking powder and cayenne. Add the egg, egg white and thyme, and stir vigorously to combine. The dough will be very stiff at this point. Add the walnuts and chopped tomatoes and work them into the dough.
• Turn the dough out onto a lightly floured surface and knead it a few times. Pat and roll into a 10-inch (25 cm) square about 1/4 inch (6 mm) thick. With a sharp knife, cut the dough crosswise into quarters and place the pieces at least 1 inch (2.5 cm) apart on the prepared baking sheet.
• Bake for 10 minutes. Turn over and bake until dry and lightly browned, 8-10 minutes longer. Transfer to a wire rack to cool completely.
• To serve, break into small, irregular pieces.

• In a small bowl, combine the apple juice, vinegar, water and pectin. Whisk until the pectin dissolves, about 1 minute. Add the olive oil, mustard, thyme and pepper and whisk until blended.
• Refrigerate for at least 1 hour before using. The pectin will cause the dressing to thicken slightly as it chills.

Raspberry Vinaigrette

MAKES: 1/2 cup (4 fl oz/125ml)  |  PREPARATION: 2 minutes  |  CHILLING: 60 minutes

• In a large bowl, combine the vinaigrette, spinach, onion, pepper, and half the sunflower seeds. Toss to coat the spinach with the dressing.
• To serve, divide among individual plates. Top each with an equal amount of the remaining sunflower seeds.

• In a small bowl, pour the boiling water over the tomatoes. Let stand until the tomatoes are soft, about 5 minutes. Drain, then chop the tomatoes finely.
• In a large saucepan over high heat, bring the potatoes, water, broth and pepper to a boil.
• Reduce heat to low, cover, and let simmer, stirring occasionally until the potatoes are tender, about 20 minutes.
• Remove from heat. Using a slotted spoon, transfer about half the potatoes to a medium bowl. Using a potato masher, mash until almost smooth. Return the mashed potatoes to the saucepan. Add the zucchini and stir to blend.
• Return the saucepan to medium heat, cover and simmer, stirring once or twice, until the zucchini are tender and wilted, 5-7 minutes. Stir in the evaporated milk, basil, and chopped tomatoes.
• To serve, ladle into individual bowls.  You could call this "any squash soup" as you can substitute any other seasonal squash for the zucchini in this simple recipe. 

• If using fresh strawberries, spread them on a baking sheet and place in the freezer until frozen solid, at least 4 hours. If using commercially frozen berries, be sure that they are frozen solid.
• In a food processor, process the berries until they form very fine, icy shards, 1 to 1 1/2 minutes. About every 30 seconds, stop the machine to scrape down the sides of the container and push the berries into the blades. Make sure the berries are processed finely, or the finished mixture will have tiny lumps.
• Add the lemon juice and condensed milk and process until the mixture is smooth and pale pink, 2-3 minutes, stopping about every 30 seconds to scrape down the sides of the container and push the mixture into the blades. Serve now, or freeze in a tightly covered container for up to a week.
• To make the kiwi topping, cut 4 kiwifruits into chunks. In a blender or food processor, puree the kiwis and water until smooth. Scrape the mixture into a bowl. Add the sugar and tequila and stir until the sugar dissolves. Serve now, or refrigerate in a tightly covered container for up to three days. Slice the remaining kiwi.
• To serve, divide the shiver among the individual bowls. Top each with an equal amount of the kiwi topping. Garnish with kiwi slices.