Wilted Greens with Raisins, Pine Nuts and Garlic Croûtes

These attractive hors d'oeuvres from our new cookbook, Canadian Living Cooks (Random House Canada, 2003, $29.95) are served everywhere from Genoa to Sicily and Catalonia to Provence.

PROSCIUTTO-WRAPPED ASPARAGUS WITH SALTED HERB PANGRATTATO

GRILLED CHICKEN CAESAR SALAD

Roasted Asparagus Salad with Parmesan Croutons

Tarragon lends this elegant salad a subtle licorice flavour and is a stellar match for spring-fresh asparagus and Parmesan-crusted croutons. Toss the salad with the dressing at the very last minute to keep the greens from wilting.

Mediterranean Seafood Soup

This hearty broth-and-seafood combination has vibrant colour as well as terrific flavour. Choose thick (1 inch/2.5 cm) fish fillets.

Québécois-Style Pea Soup

This traditional pea soup is the ultimate in Quebec-style comfort food. Look for an unsmoked ham hock in the meat department of your local supermarket. If you can't find one, a smoked ham hock will work – just reduce the salt in the recipe to 1/4 tsp.