Root Vegetable
Parmesan Breads with Tomato and Onions
These easy-to-make flatbreads are a terrific treat for picnics and tailgate parties.
Vesuvius Tomatoes
These versatile roasted tomatoes are not only delicious in the stew but would also be great tossed with pasta or spooned over bread.
Grilled Chicken with Soy-Lime Sauce
Serve the chicken with steamed rice to soak up the delicious sauce.
Cheese Ravioli with Old-Fashioned Meat Sauce
Our recipe makes plenty of sauce for two meals, so enjoy some with this menu and freeze the remainder for another time. The sauce is also great over tortellini, penne or fusilli. You can find the convenient prepared ravioli in the refrigerator section of most supermarkets.
Wild Mushroom Soup
Adding potatoes to the puree reduces the amount of cream needed to give this soup its thick, creamy texture.
Blue Cheese and Spiced Walnut Terrine
The creation of chef Monique Barbeau of Fullers at the Sheraton Seattle Hotel & Towers. Serve the terrine as an appetizer with toasted bread, or as a cheese course accompanied with a glass of Port.
By Monique Barbeau
Gingered Shrimp with Asian Noodles
By Gary N. Fauskin
Yam Latkes with Mustard Seeds and Curry
These innovative latkes are great as a first course, side dish or entrée. Complement them with chutney and yogurt.
Butternut Squash Soup with Cider Cream
Apples and apple cider lend a pleasant sweetness to this beautiful soup.
Roasted Vegetable Broth
The broth can be served on its own as a light starter with or without the vegetables in it. It can also be used in recipes calling for canned vegetable broth.