Garlic
Spinach and Garlic Dip with Pita Triangles and Vegetables
Fresh spinach, sauteéd in oil with garlic, is pureed with sour cream and green onions to create this delicious dip. For a picnic, transport the dip and the vegetables in a cooler, or surround them with cold packs in the picnic basket.
Mediterranean Couscous Salad with Roasted Vegetables
This meatless salad combines couscous with roasted eggplant, zucchini, red bell pepper and leeks. Cooked sausage may be added to make it heartier. Serve with rolls or baguette slices and iced tea or white wine.
Mushrooms Stroganoff
The low-fat mushroom ragout can also be served over toast points or as a side dish.
By Janet hite
Grilled Vegetable Sandwich
Chef Stratta prepares this satisfying sandwich for The Terrace Dining Room, Phoenix, Arizona.
By Stratta
Roast Leg of Lamb with Mustard and Red Wine Sauce
Ask your butcher to remove the large bone from the leg of lamb, leaving the shank bone intact. Begin preparing this main course a day ahead. Team it with carrots, French bread and some Cabernet Sauvignon. When your guests have finished the lamb, serve a mixed green salad. For dessert, offer purchased pear sorbet and biscotti and serve with cups of espresso.
Perciatelli with Tuna, Capers and Tomatoes
A country-style Italian bread and a hearty salad of romaine with roasted peppers and black olives would be great with this pasta dish. Pears with walnuts and Gorgonzola cheese would be a nice dessert.
Lima Bean Paella
We've based this carbohydrate-rich, one-dish supper on the classic Spanish paella, mixing the lima beans (which stand in for the traditional rice) with tomatoes, chicken and a bit of ham.