Lasagna

This recipe, in a slightly different version, was given to me by a co-worker 40 years ago. Over the years, I have adjusted it to include the shredded mozarella, adjusted the spices, replaced cottage cheese with ricotta and added the Parmesan. The meat sauce is also the same sauce I use for spaghetti and the base for chili. It is the most frequent request of one of daughters and my husband for birthday dinners.

Celery Root Soup with Parsnip Chips

Basic White Sauce

We made this rich and creamy béchamel sauce a little on the thin side so that our baked pastas would stay saucy.

Onion Pot Roast

Poached Salmon with Beurre Blanc

Herb-Marinated Lamb Chops

Lamb chops are small, so count on two per person. Keep a few packages in the freezer for fast-fix summer suppers.

Pâté en Croûte

Rich duck and pork sealed in golden flaky pastry makes an over-the-moon creation. Serve small slices with Dijon mustard and pickles as an appetizer or as part of a buffet. Serve large slices with a crisp, lightly dressed green salad as a plated appetizer. While it may be a bit more involved than other pâtés, this dish is well worth the effort.

Partridge or Pheasant Pie

Partridge and pheasant both have delicate chickenlike meat with a distinct boost of flavour. This celebratory pie will be a hit.

Grilled Lemon Herb Trout for Two

Dilled Veal Stew with Mushrooms

Stewing veal may be the one cut of veal that's economical. Serve this mushroomy Scandinavian stew with buttered noodles.