Four Pennsylvania cooks were declared $100 winners in the sixth annual Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest Cook-Off Aug. 7. Judges chose four finalists in each of four categories from 106 written recipe entries. The contest is sponsored by the Pennsylvania Vegetable Marketing and Research Program (paveggies.org) with the Pennsylvania Department of Agriculture.

Kay Kahle of Seneca, a second-year finalist, won the Leafy Greens category with this Spinach-Chicken Farfalle.

Our own Annie Tubbs has tested several other veggie recipes, including Tomatoes and Goat Cheese with Pesto and Balsamic Vinegar and Lemon Risotto.

• 8 ounces farfelle pasta
• 1 chicken breast or 2 cups white chicken meat chopped into bite-sized pieces
• 3 tablespoons olive oil
• 2 cloves garlic, chopped fine
• 1/2 cup mushrooms, sliced
• 6 ounces spinach (or 3 cups fresh, washed and drained)
• Salt and pepper to taste
• 1/4 cup chicken broth
• 4 ounces feta cheese
• Parmesan cheese, grated, to taste

Cook farfalle according to box directions to al dente stage. Drain and set aside.

Saute chicken in oil until cooked through and juices run clear. Remove chicken from pan. If using whole breast, cut into bite-sized pieces when cooked.

Add garlic and sliced mushrooms to pan used to cook chicken. Saute lightly being careful not to brown garlic. Add a small amount of oil if necessary to keep from sticking. When mushrooms are soft and golden, add washed spinach, salt and pepper.

Return chicken and pasta to pan. Add 1/4 cup broth. Cover and cook on medium heat until spinach is wilted, about 3 to 4 minutes. Pour any remaining olive oil over hot pasta.

Add feta cheese on top and serve (cheese will soften and melt in). If desired, sprinkle with parmesan cheese.

Serves 4.

-- Kay Kahle, Seneca

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PG tested

This dish is a great starter for the end of summer. There's a variation to add roasted red pepper slices, but when tomatoes are at their peak, nothing else is necessary.

-- Annie Tubbs

• 2 large ripe tomatoes, thinly sliced
• 1/3 cup basil pesto (recipe below, or store-bought)
• 1/2 red onion, thinly sliced
• 3 tablespoons balsamic vinegar
• 3 ounces soft goat cheese, crumbled

Spread tomato slices in one layer on a serving platter. Spread a small amount of pesto on each slice. Scatter onion slices over the top. Drizzle balsamic vinegar over the top and top with goat cheese. Cover and let stand at room temperature for 30 minutes or in refrigerator for 1 hour. Serve at room temperature.

Serves 4.

-- "The Vegetarian Cook's Bible" (Robert Rose, $22.95)

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Basil pesto

• 2 large cloves of garlic
• 1/2 cup pine nuts or toasted sunflower seeds
• 3 cups fresh basil leaves
• 3/4 cup freshly grated parmesan cheese
• 3/4 cup olive oil
• Salt

In a food processor, combine garlic and pine nuts. Process for 10 seconds or until chopped. Add basil and parmesan to the bowl and pulse three to five times. With the motor running, slowly add the oil through the opening in the lid in a thin, steady stream. Keep adding oil and blending until pesto has reached the desired consistency. Add salt to taste. Process for 3 seconds to blend.

Makes 2 cups.

-- "The Vegetarian Cook's Bible" (Robert Rose, $22.95)

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PG tested

Creamy and lemony, this is a hearty dish still suitable for summer. I used all vegetable stock instead of the cookbook's Mushroom Broth (recipe below), and it was still delicious and flavorful. You easily could make the dish vegan (and a bit healthier) by scrapping the butter and parmesan cheese in favor of a bit more stock and olive oil. I garnished the dish with some extra parmesan and a sprinkling of chopped basil.

-- Annie Tubbs

• 2 cupsmushroom broth, recipe below
• 2 cups vegetable stock
• 3 tablespoons olive oil
• 2 tablespoons butter, divided
• 1/4 cup minced onion
• 1 cup arborio rice
• 1 tablespoon grated lemon zest
• Juice of one lemon
• 2 cups chopped fresh spinach
• 1/4 cup freshly grated parmesan cheese
• 2 tablespoons fresh basil

In a saucepan, combine mushroom broth and stock. Bring to a gentle simmer over medium heat. Cover, reduce heat to low and keep simmering.

In a large saucepan, heat oil and 1 tablespoon of butter over medium heat. Stir in onion. Reduce heat and cook for 4 minutes or until the onion is transparent. Add rice and saute for 3 minutes or until the rice looks like glass.

Ladle about 1/2 cup of the hot stock into the rice mixture. Increase heat to maintain a gentle simmer. Stir and cook rice until the stock is almost all gone. Keep adding hot stock 1/2 cup at a time and stirring until almost all of the stock is absorbed and the rice is nearly tender and only about 1 cup of the stock remains. This will take 15 to 20 minutes.

Stir lemon juice into remaining, simmering stock. Stir spinach and lemon zest into rice. Add 1/2 cup of stock to rice. Stir until almost all of the liquid has been absorbed. Add the last half cup of the stock, 1 tablespoon at a time. Stir until rice is tender and will not absorb any more liquid. Remove from heat and stir in parmesan, remaining tablespoon of butter and basil. Serve immediately.

Serves 4.

-- "The Vegetarian Cook's Bible" (Robert Rose, $22.95)

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The "Woman's Day's Wednesday Night is Vegetarian" cookbook describes this as an alternative to canned mushroom soup.

• 8 ounces shiitake mushrooms
• 1 leek, white and light green parts, sliced
• 1 cup chopped onion
• 1 clove garlic, finely chopped
• 2 tablespoons olive oil
• 3 cups vegetable stock, divided
• 1 tablespoon pure maple syrup
• 1 teaspoon salt
• 1 cup coconut, rice or soy milk, optional

Trim and discard mushroom stems. Slice caps and set aside.

In a large saucepan, combine leek, onion, garlic and oil. Saute over medium heat for about 10 minutes or until very soft. Add mushrooms and a half cup of the stock. Bring to a gentle boil. Cover, reduce heat and simmer for 15 minutes.

Add remaining 21/2 cups of the stock, maple syrup and salt. Bring to a boil. Cover, reduce heat and simmer for 45 minutes.

Using a slotted spoon, lift out half the vegetables and transfer to a food processor or blender. Process for 30 seconds or until smooth. Pour into a bowl. Repeat with remaining vegetables. Keep remaining cooking liquids hot in the saucepan over low heat.

Return puree to the saucepan and stir well. Taste and add more salt, if required. Add milk, if using. Heat through and serve immediately.

-- "Woman's Day's Wednesday Night is Vegetarian: The Eat Well Cookbook of Meals in a Hurry" (Filipacchi, $12.99)