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- Veal Meatballs with Braised Vegetables
- Parmesan Onion Puffs
- Seared Wild Salmon with New Potatoes and Dijon Broth
- Grandma's Tomato Sauce
- Orzo with Tomatoes, Feta, and Green Onions
- Sour Cream, Lemon, and Herb Deviled Eggs
- Scallop Sauté with Miso Sauce
- Peanut Butter and Banana Sundaes
- Moroccan Beef Stew
- Spiced Shrimp and Red Onion Sauté
- Spiked Blackberry Coulis
- Garam Masala Deviled Eggs
- Pizzette with Fontina, Tomato, Basil, and Prosciutto
- Mustard-Roasted Chicken with Warm Frisée Salad and Fingerlings and Bacon
- Charred Squid and Conch Buljol with "Soused" Green Figs and Tomato Chokha Coulis
- Roasted Fennel and Carrots with Pecorino
- English Pea Purée
- Prosciutto-Wrapped Asparagus with Truffle Butter
- Caramelized Chocolate, Banana, and Marshmallow Sandwiches
- Champagne and Amaretto Cocktails
- Mixed Greens with Feta, Almonds, and Blueberries
- Baby Artichokes Fried in Olive Oil
- Strawberry Tiramisu
- Green Horseradish Sauce
- Grilled Artichokes with Artichoke-Mint Dip
- Lemon-Ginger Cake with Pistachios
- Shrimp with Artichoke Pesto
- Southwestern Corn and Potato Soup
- Orange-Pecan Cookies
- Asparagus Gratin
- Pasta with Zucchini and Oregano
- Linguine with Zucchini and Mint
- Crunchy Chili Onion Rings
- Apricot Walnut Bars
- Warm Sour Apple and Buttermilk Torte
- Achiote Chicken with Tangerine Sauce
- Pappardelle with Pancetta, Broccoli Rabe, and Pine Nuts
- Warm Chocolate Cakes with Coffee Crème Anglaise
- Rum-Raisin Apple Cake
- Roast Leg of Lamb with Salsa Verde
- Braised Carrots with Crisp Sage
- Parsley-Sage Matzo Balls
- Farmhouse Sunday Soup
- Spaghetti with Asparagus, Shiitake Mushrooms, Lemon, and Chives
- Tortellini in Parmesan Broth
- Braised Chicken with White Asparagus and Morel Sauté with Crème Fraîche
- Pasta with Arugula Purée and Cherry-Tomato Sauce
- Lemon-Scented Chicken Soup with Parsley-Sage Matzo Balls
- Risotto with Asparagus and Morel Ragoût
- Gallette of Sweet Potato-Crusted Tobago Crab Cake
- Steak Pizzaiola
- Chilled Watercress Soup with Onion Cream
- Caramel Sauce
- White Asparagus and Morel Sauté
- Steamed Chicken Salad with Sesame Sauce
- Deviled Eggs with Capers and Tarragon
- Almond Thumbprint Cookies
- Roasted Asparagus with Brazil Nuts
- Wine Cake with Macerated Strawberries
- Raw Blueberry Tartlets
- Rum Punch with Passion Fruit and Lime
- Mahimahi with Onion, Capers, and Lemon
- Lacy Parmesan Crisps
- Lemon Whipped Cream
- Parmigiano-Reggiano with Fresh Fennel
- Fried Chicken with Spring Salad
- Chilled Lemon Souffles with Caramel Sauce
- Strawberry-Meringue Pie
- Blackberry-Peach Crisp
- Lemon Cloud Tart with Rhubarb Compote
- Fresh Homemade Ricotta
- Roasted Red Bell Pepper Salad
- Fresh Fruit Platter with Ginger-Mango Sauce
- Chocolate Hazelnut Torte
- Sliced Filet Mignon with Fava Beans, Radishes, and Mustard Dressing
- Mascarpone, Ham, and Asparagus Tart
- Fettuccine with Butter and Parmesan
- Mother's Broth
- Spring Greens with Orange-Fennel Vinaigrette
- Spring Vegetable Fricassée with Saffron Cream
- Multilayered Anchovy Bread
- Spaghettini with Fish Roe Dressing
- Duck Tortilla Soup
- Herbed Fish Cakes with Green Horseradish Sauce
- Icy Lemon-Mint Parfaits
- Strawberries in Red Wine
- Roasted Baby Beets and Arugula Salad with Lemon Gorgonzola Vinaigrette
- Salmon with Mustard and Brown Sugar Glaze
- Lemon and Blueberry Upside-Down Cake
- Ham, Leek, and Three-Cheese Quiche
- Spice-Rubbed Steak with Quick Garlic Fries
- Carrot Cups
- White-Bean and Asparagus Salad
- Artichoke, Potato, and Portobello Mushroom Casserole
- Warm Frisée Salad with Fingerlings and Bacon
- Roasted Baby Potatoes with Capers and Rosemary
- Dark Chocolate Torte with Spiked Blackberry Coulis
- Italian Chicken Salad
- Black Sea Bass with Sweet-and-Sour Orange Rhubarb Sauce
- Saffron Chicken Breasts with English Pea Purée, Pea Shoots, and Mint
- Vegetable and Tofu Red Curry
- Spiced Brisket with Leeks and Dried Apricots
- Rhubarb Compote
- Tuscan Tuna-and-Bean Sandwiches
- Lavash
- ANTIPASTO SALAD
