| October 2003 | Recipes |
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Recipes
Starters & Soups
Salads & Vegetables
Main-Course Salads
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Lemony Tuna and White Bean Antipasto Salad |
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Shrimp and Feta Salad with Minty Almond Pesto |
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Warm Potato Salad with Smoked Sausage and Blue Cheese |
Eggs & Cheese
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Grilled Cheddar Toasts with Red Onions and Peppers |
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Leek and Gruyère Tart |
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Scrambled Eggs with Goat Cheese and Shiitake Mushrooms |
Pasta & Polenta
Fish & Shellfish
| Broiled Bacon-Basted Salmon with Mushroom-Oyster Sauce | |
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Sautéed Jumbo Shrimp with Passion Fruit Dressing |
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Sole Meunière |
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Spicy Crab Cakes with Mango Puree |
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Warm Cured-Cod Salad with Orange and Basil |
Meat
Poultry
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Chicken Breasts with Red Wine and Mustard Sauce |
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Chicken Pot-Au-Feu |
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Crisp Indian-Spiced Chicken with Cucumber-Tomato Raita |
| Grilled Quail with Green Papaya Salad | |
| Herb-Roasted Game Hens |
Desserts
Sauces & Accompaniments
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Cucumber-Tomato Raita |
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Port Caramel Sauce |
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Pumpkin Seed Brittle |
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