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Luxurious Summer Vegetarian Dinner

Corn-and-Chanterelle Crostini
This fast, flavorful appetizer combines two fresh summer ingredients in a clever, delicious way.

Sun-Dried Tomato Flans with Arugula Salad
Savory flans make delicious appetizers. Here, sun-dried tomatoes mgive the custard an especially luscious quality.

Quinoa Salad with Pickled Radishes and Feta
Chef Giuseppe Tentori’s quinoa salad is a delightful mix of cucumber, thin green beans, parsley and feta. What makes it special is that Tentori pickles the radishes in red wine vinegar and sugar before tossing them into the salad, where they add a puckery crunch.

Almond-Plum Tart
Pastry chef Mitchelle Dy sautés plums in Chambord, a black raspberry liqueur, to give the succulent fruit even more sweetness and a slightly boozy edge. Grinding almonds in a food processor and using store-bought puff pastry make this dessert supersimple.

Wine: 2007 Mas de la Dame Rosé du Mas

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