STARTERS
Artichokes with Garlic and Mint (Carciofi alla Romana)
Parmesan-Walnut Salad in Endive Leaves
Roasted Mussels
Salmon “Huevo con Limon”
Smoked Salmon, Fennel and Goat Cheese Toasts
Spanish Potato Omelet (Tortilla de Patatas)
Tomato-Onion Tart
Cheese Biscuits
Chicken and Frisée Salad with Roasted Red Peppers, Toasted Almonds and Manchego Cheese
Heirloom Tomato and Watermelon Salad
Orange Spiced Salad with Dried Cranberries and Pecans
SOUPS
Clam and Sorrel Soup with Cream and Mirepoix
Roasted Red Pepper Soup
Spring Asparagus Soup
SAUCES and MORE
Cucumber and Mint Salsa
Delicious Fresh Cranberry Relish
Fresh Mint Chutney
Moroccan Spiced Tomato Jam
SIDE DISHES
Asparagus Pudding
Cannolini Beans with Peppers (Fagioli Con I Bibi)
Roots
Quinoa Spinach Bake
PASTAS and STARCHES
Mediterranean Pesto Pasta with Summer Squash
Pasta with Spring Onions and Smoked Salmon Cream Sauce
Risotto with Shrimp, Asparagus and Pancetta
MAIN COURSES
Court Bouillon (Fish Stew from Guadeloupe and Martinique)
Duck with Lavender and Plums
Herb Poached Tenderloin with Barolo Sauce
Lamb à la Perigourdine
Petrale Sole Rolls with Cauliflower Purée
Roast Tenderloin of Veal with Chanterelles, Pearl Onions and Red Wine Sauce
Southwestern Steak Rub
Prosciutto-Wrapped Salmon with Corn Salsa
Vietnamese Grilled 5-Spice Cornish Game Hens
DESSERTS
Aunt Janina Walczak’s Apple Cake
Classic French Cherry Clafoutis
Danish Almond Ring Cake
Easy Lemon-Almond Cake
Ginger Cake
Maple Bread Pudding with Fruit Compote
Old-Fashioned Ice Box Cookies
BRUNCH, Etc.
Cottage Cheese Pancakes
Marta’s Iced Tea
Eggs Dijon
Goat Cheese, Artichoke and Smoked Ham Strada
Granola with Flaxseed
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