| June 2003 | Recipes |
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Recipes
Starters & Soups
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Crostini of Squid Stewed in Red Wine |
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Fried Green Tomatoes with Anchovy and Lemon |
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Grape and Almond Gazpacho |
Pizza & Pasta
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Asparagus Pizzettas with Fontina and Prosciutto |
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Farfalle with Lobster, Favas and Peas |
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Salad Pizza with Baby Greens and Herbs |
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Spaghetti with Garlicky Marsala Mushrooms |
Salads
Vegetables
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Baked Potatoes with Shallot-Corn Butter |
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Vegetable Hobo Packs with Goat Cheese |
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Wine-Roasted Fingerling Potatoes with Onions and Olives |
Eggs, Breads & Savory Tarts
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Hearty Multigrain Bread |
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Huevos Rancheros with Spicy Ham Sofrito |
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Mom's Dinner Rolls |
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Oven-Roasted Tomato Tart |
Fish & Shellfish
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Coconut Shrimp with Crispy Shallot, Basil and Sesame Sprinkle |
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Halibut with Fried Capers and Lemon |
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Jerk Seafood Packs |
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Scallops with Avocado Salsa |
Poultry
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Buttermilk Fried Chicken |
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Chicken and Citrus Slaw Tostadas |
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Sautéed Chicken Breasts with Cucumber Salad |
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Spicy Southern Barbecued Chicken |
Meat
| Lavender-Marinated Leg of Lamb | |
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Pork Tenderloin with Rhubarb-Shallot Compote |
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Roast Beef with Spicy Yogurt-Walnut Sauce |
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Spice-Dusted Lamb Chops with Cherry Tomatoes |
Burgers
Desserts
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Chocolate Sour Cream Pound Cake |
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Roasted Peaches, Nectarines and Cherries with Sabayon |
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Strawberry Shortcake with Star Anise Sauce |
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Tequila-Cilantro Sorbet |
Condiments & Drinks
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Chipotle Salsa |
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Ginger-Lemon Mayonnaise |
| Sangrita | |
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Strawberry Star Anise Sauce |
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Yogurt-Cucumber Sauce |
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