All recipes from September 2009 issue of Martha Stewart Living

Egg-in-the-Hole Toasts with Ricotta
Prep Time: 5 min.
Total Time: 30 min.

4 slices rustic bread (1 inch thick)
1/4 cup extra-virgin olive oil for brushing, plus more for drizzling
8 ounces (1 cup) fresh ricotta cheese
Coarse salt and freshly ground pepper
1 teaspoon chopped fresh thyme
4 large eggs, room temperature
2 ounces (1/4 cup) shave Parmesan Cheese, for serving

1. Preheat oven to 400 degrees. Tear out middle of each bread slice to form a 1 1/2-inch hole, reserving torn pieces. Arrange sliced in a baking dish. Tear bread from middles into smaller pieces. Brush slices on both sides and pieces all over with oil, and sprinkle pieces around slices. Bake until toasted and golden, about 12 minutes. Leave oven on.

2. Mix ricotta with 1/2 teaspoon salt. Season with pepper, and fold in thyme. Spread mixture onto slices, avoiding the hold in each slice, and drizzle with oil.

3. Break 1 egg into each hole, and season with salt. Bake until egg whites are set, about 12 minutes. Top each slice with Parmesan, and garnish with toasted bread pieces.

Celery and Cucumber Salad with Herbs
Prep Time: 15 min.
Total Time: 15 min.

6 celery stalks, thinly sliced crosswise
1 English cucumber, peeled, seeded, and thinly sliced crosswise
1/3 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh mint
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Toss together celery, cucumber, parsley, mint, and oil in a bowl. Season with salt and pepper.

Bacon with Citrus Glaze
Prep Time: 5 min.
Total Time: 40 min.

8 slices of slab bacon (1/4 inch thick) or regular bacon
2 navel oranges
1 tablespoon or honey (I used honey)

1. Preheat oven to 400 degrees. Lay bacon on a baking sheet. Juice oranges into a small saucepan, and add cane syrup. Cook over medium heat until glaze is thick enough to coat the back of a spoon, about 8 minutes.

2. Brush some glaze over the bacon, and bake for 10 minutes. Brush with more glaze. Continue to bake until golden about 15 minutes more (10 minutes if using regular bacon). Brush bacon with remaining glaze, and transfer to parchment-or-paper towel lined plate to drain before serving.