Starter
Herb and Lemon Goat Cheese Spread
Delicious with toasted bread, as presented here, or with celery sticks, red bell pepper strips or Belgian endive leaves.
Carrot Soup with Ginger and Lemon
This beautiful and delicious soup is served at The Kinloch Lodge Hotel.
Sardine Puffs
These five-ingredient sardine toasts make the perfect party snacks to pass around during cocktail hour.
By Gina Marie Miraglia Eriquez
Salad Sevillana
Use the extra dressing with boiled potatoes or green beans to make an instant salad later in the week.
By Beth Sexton Stryker
Sweet-and-Sour Meatballs
By Idelle Levey
Fettuccine Alfredo
In Rome, this pasta would be served as a first course, but we prefer it as a main course. Traditionally, Romans don't use heavy cream in this dish, so you won't find any here either.
Active time: 10 min Start to finish: 25 min
Francesca's Zucchini "Carpaccio"
For this dish, fresh spring-summer zucchini are imperative. I use a 1-mm. food processor-blade as if it were a mandoline to hand-slice the tender zucchini.
Can be prepared in 45 minutes or less.
By Faith Willinger