Peach Pie
Jul 14, 2005
Nothing says spring like the first-of-the-season asparagus, paired here with shiitake mushrooms.
Serve with: Whole grain rice pilaf . Trout is high in omega-3 fatty acids. Steamed on top of bok choy, this needs only rice to complete the meal. Because trout fillets are on the large side, oven steaming is best.
With a delicious crust, this salmon is succulent and special enough for company. Serve with Zucchini Rice Pilaf.
Mayonnaise, chives, mustard and pepper combine to create a zesty dipping sauce for lobster.
This recipe was passed down from my mother, and I remember when she used to make it on Sundays, usually in the fall or winter. The aroma will fill the house and our appetites and anticipation would only grow stronger. My mother would serve this dish with a fresh loaf of Italian bread.
With all the enthusiasm for white wine in the last few years, sangria, a delightful red wine fruit punch, has been overlooked for summer parties. Serve frosty pitchers at barbecues and picnics.
A filling that's tangy with lemon and rich with almond in a buttery crust makes an elegant dessert. This easy pastry shell needs no prebaking and transports well when left in the tart tin.
