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Herb-Crusted Beef Medallions with Zinfandel-Shallot Sauce -
Pan-Roasted Winter Vegetables -
Mesclun Salad with Avocado, Radishes and Oranges -
Wild Mushroom Ragout -
Spring Vegetable Plate -
Lamb Curry with Pumpkin (Gosht) -
Fondue Bourguignonne -
Roasted Asparagus with Lemon -
Vegetable Fritto Misto -
Apple-Roasted Pork Chops with Roast Applesauce -
Barbecue-Style Brisket -
Baked Ham with Green Beans -
Pork Loin with Apples & Sage -
Asparagus Fettuccine -
Beef Tenderloin with Bordelaise Sauce, Caramelized Carrots and Shallots -
Beef Stew with Bacon -
Veal Stir-fry with Snow Peas and Snow Pea Shoots -
Pork Loin Chops with Roasted Rhubarb -
Creamy Polenta with Asparagus -
Spring Vegetable Tart -
Rack of Spring Lamb with Roasted Garlic -
Asparagus with Poached Eggs -
Roasted Asparagus Four Ways -
Caramelized Veal Chops with Balsamic Syrup


