APPETIZERS AND FIRST COURSES
Artichokes Stuffed with Ham and Pine Nuts
Asparagus Wrapped in Crisp Prosciutto
Grilled Cheese Sandwiches with Sweet Onions
Fresh Corn Blini with Crema Fresca
Roasted Red Peppers Stuffed with Tuna
Sweet Potato-Prosciutto Soufflé
SOUPS
Cream of Artichoke Soup with Parmesan Chips
Sugar Snap Pea Soup with Parmesan Cream
Consommé with Shrimp, Arugula and Lemon Zest
Golden Tomato Soup with Fennel
Lentil Soup with Sausage and Cabbage
SALADS
Sweet Onion, Avocado and Shrimp Salad
Crab Salad with Avocado and Peppery Greens
Grilled Corn and Arugula Salad
Chicken Salad with Green Beans and Basil Mayonnaise
Melon Salad with Shrimp and Arugula
Mushroom, Fennel and Parmesan Salad
Salad of Roasted Peppers and Ricotta Salata
Arugula, Pear and Goat Cheese Salad
Fuyu Persimmon Salad with Cumin-Lime Vinaigrette
Potato and Green Bean Salad with Green Goddess Dressing
Orange and Beet Salad with Goat Cheese and Walnuts
MAIN DISHES
Sugar Snap Peas and Shrimp with Chive Mayonnaise
Crisp-Skinned Salmon with Braised Spring Peas and Mushrooms
Risotto of Fava Beans, Baby Artichokes and Spring Onions
Shrimp and Sweet Corn “Risotto”
Summer Squash Stew with Pasta and Lima Beans
Seared Scallops with Tomato Butter
Pan-Crisped Duck Breast with Roasted Grapes
Pasta with Broccoli and Sausage
Winter Squash Risotto with Walnuts and Fried Sage Leaves
Mushroom and Spaghetti Squash Gratin with Parmesan Bread Crumbs
Duxelles-Stuffed Savoy Cabbage
Tart of Garlicky Greens and Black Olives
SIDE DISHES AND CONDIMENTS
Artichokes Braised with Saffron, Black Olives and Almonds
Grilled Eggplant with Walnut-Cilantro Pesto
Garlic-and-Herb-Stuffed Tomatoes and Zucchini
Garlicky Braised Cauliflower with Capers
Chile and Zucchini Braised in Cream
Caramelized Winter Squash with Rosemary Gremolata
Applesauce with Bourbon, Sour Cherries and Hazelnuts
Greens with Spicy Lemon-Cumin Oil
Gratin of Potatoes, Leeks and Mushrooms
BREAKFASTS
Ole’s Swedish Hotcakes with Quick Strawberry Compote
DESSERTS
Strawberries and Oranges in Basil Syrup
Honeydew Ice Parfait with Blackberries and White Port
Nectarines and Blackberries in Rose Geranium Syrup
Gratin of Apples and Dried Cranberries
Pear Clafouti with Pistachio Topping
Asian Pear Crisp with Walnut Topping
Lemon and Pistachio Panna Cotta