All About "lunches" and "appetizers"

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Garden-Fresh Asparagus Soup

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Be sure to enjoy the first tender asparagus fresh from the garden or lightly blanched as a side dish, but as the season progresses and the stalks get larger, this is an excellent soup to prepare. The light, lemony flavors blend...

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Rustic Pesto Tart

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Talk about easy! Almost everything in this pesto-cranberry tart is store-bought.

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Broccoli & Goat Cheese Soufflé

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This elegant broccoli and goat cheese soufflé will wow your family and friends. Soufflés are surprisingly easy to make—the only trick is getting them on the table before they deflate.

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Red Onion & Goat Cheese Pancake

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The technique for this pancake is similar to that for a Dutch baby or German pancake, but the savory onion and goat cheese combination is a surprise for those who think of pancakes as breakfast food only. Serve with a mixed green...

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Crispy Phyllo Spinach Tartlets

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Frilly layers of phyllo dough surround the festive spinach and sun-dried tomato filling in a dressed-up version of Greek spanakopita. Serve these as a main dish for supper and you’re sure to please vegetarians and omnivores...

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Seared Steaks with Caramelized Onions & Gorgonzola

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In our humble opinion, steak is best topped with sweet caramelized onions and salty Gorgonzola cheese. We recommend seeking out good-quality Gorgonzola for the best flavor, but any will work.

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Pork Tenderloin with Roasted Grape Sauce

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Here, we roast grapes to bring out their succulent sweetness, then combine them with thyme, mustard and Madeira in an easy, savory sauce for pork tenderloin. Serve with barley and steamed green beans.

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Sun-Dried Tomato & Feta Stuffed Artichokes

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Flavorful sun-dried tomatoes and tangy feta add depth to the stuffing for these artichokes.

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Brown Rice & Goat Cheese Cakes

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Medium-grain brown rice has a toothsome texture and nutty flavor that complement creamy, earthy goat cheese in these elegant cakes. Serve over salad greens as a main course.

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