Creamy Sesame Noodles with Broccoli & Red Pepper

Moroccan Mint Tea

Pineapple-Mint Cooler

Mushroom Tortelli with Creamy Marsala Sauce & Hazelnuts

Chicken Marsala

Lemon Meringue Cupcakes

Angel-Sponge Layered Bar Cake with Lemon Curd Filling

With plenty of whipped egg whites and no butter or oils, this Italian cake has an incredibly airy texture that is a cross between angel food and sponge cakes. With generous filling of lemon curd, the cake actually improves with age as the layers soak up flavor as well as moisture, taking on a silken texture.

White Chocolate Mousse & Kiwi Parfait

Poppy Seed Panna Cotta with Compote of Fresh Berries & Cherries

Frangipane Mini Tartlets with Fresh Strawberries

Pavlovas with Fresh Raspberries & Cocoa

Mini Vanilla Pastry Cream Tartlets with Fresh Raspberries

Meringue Kisses with Fresh Raspberry Cream

Pavlovas with Fresh Fruit

Lemon-Wine Mousse with Raspberries

Crepes with Vanilla Pastry Cream & Raspberries

Chicken Minestrone

Mozzarella in Carriage (Mozzarella en Carozza)

A cross between French toast and American grilled cheese sandwich results in this … Italian hybrid …!?!

Egg & Watercress Salad Tea Sandwiches

Tuna-Stuffed Roasted Pepper Rolls

Salad of Shrimp and Tropical Fruits

Shrimp lightly coated in soy-ginger mayonnaise served with aromatic mangoes and kiwis on top of salad greens tossed in lime vinaigrette.

Spicy Szechuan Eggplant with Garlic & Sweet Basil

Shrimp & Cucumber Canapés with Dill

Cucumber Limeade

Cucumber Cups with Blue Cheese Mousse & Crispy Bacon

Rolled Parsley Frittatine with Black Olive Ricotta

Roasted Pepper & Fresh Mozzarella Bruschetta with Basil & Balsamic Vinaigrette

Hot Pepper Quesadilla Triangles

Roasted Pepper Salsa

Lemon Coleslaw

Pulled Pork Sandwich with Tomato Barbecue Sauce

Barley & Summer Squash Salad with Herbs

Olive & Roasted Pepper Medley Pinwheel Sandwiches

Mushroom Pierogi

Mushroom-Stuffed Wild Rice Crepes with Roasted Red Pepper Sauce

Pita Sandwich of Curried Meat Patties with Mint Yogurt Sauce

Sesame Bean Sprouts

Marinated & Grilled Turkey Drumsticks with Manchamantel (Tablecloth-Staining) Sauce

First of Spring Salad

Udon Noodle Salad with Fried Tofu, Shiitake Mushrooms, Bok Choy & Wasabi-Mirin Dressing

Hummus Cucumber Cups

Layered White Chocolate Mousse with Blackberry Compote

Fresh Fruit Tartlets with Lemon Cream

Fresh Fruit Mini Tartlets with Lemon Cream

Blackberry-Yogurt Breakfast Shake

Hazelnut Sausage Medallions with Roasted Garlic & Red Pepper Cream Sauce

Rosemary and Garlic Mashed Potatoes

Marinated and Grilled Eggplant Sandwich with Olive Tapenade

Orzo and Peas with Dill

Berry Frangipane Tartlets

Cherry Frangipane Mini Tartlets

Cucumber & Tamago Sushi Rolls

Cucumber-Coconut Milk Soup with Shredded Chicken

Carrot Soup with Herbed Shrimp

Chocolate-Covered Strawberries

Ants on Tree Chinese Noodles

Braised Napa Cabbage with Shiitake Mushrooms and Dried Shrimp

Chicken Tagine with Prunes

Parsley Couscous With Pine Nuts

Blanched Broccoli Salad

Pan-Fried Curried Eggplant Steaks with Spicy Yogurt Sauce

Whole-Wheat Blueberry Pancakes

Buttermilk Pan-Fried Chicken

Fresh Blueberry & Corn Salad

Pan-fried Tofu on Sesame Watercress with Garlic-Ginger Soy Dressing

Watercress is an ancient plant loaded with vitamins, minerals and phytochemicals.  A member of the mustard family, it adds a peppery yet cooling flavor.

Whole-Wheat Strawberry Pancakes with Sweet Woodruff-Infused Agave Syrup

Shrimp Rice-Paper Rolls with Spicy Peanut Dip

For a nut-free dip, nuoc cham, the traditional sweet-salty-spicy dip of Vietnamese cuisine based on fish sauce, may be substituted.

Bún (Herb Rice Vermicelli Salad) with Grilled Lemongrass Chicken

Grilled Lemongrass Chicken with Herbed Glass Noodles

Southeast Asian Cucumber-Mango Salad

Mango Curd

Salad of Roasted Corn & Feta in Tomato Cups

Salad of Shrimp, Spinach & Millet with Lemon Vinaigrette

Autumn Leaves Butter Cookie Basket

Margarita

Carrot Cupcakes with Cream Cheese Frosting

Summer Vegetable Ragout over Risotto Cakes

Whole-Wheat Waffles with Cinnamon & Oats

Asparagus Frittata Squares

Spears of asparagus are stacked on top of each other and bound within an herb custard that is gently baked to form a smooth cake with a delicate crust. Juxtaposed and combined, these textures strikingly evoke a mixed-media forest collage.

Strawberry-Pineapple Smoothie

Chicken Mafé (West African Chicken Stew in Peanut Sauce)

Mafé is a popular West African dish, particularly in Senegal, Gambia, Mali and the Ivory Coast.  It is one of the many variations of the African groundnut stew.  In this version, chunks of chicken are simmered with turnips and spinach in a sweet-salty sauce thickened with ground peanuts and sweet potatoes.

Caesar Salad

Broccoli-Cheddar Fritters with Honey-Mustard Sauce

Grilled Summer Vegetable Sandwich with Balsamic Vinaigrette & Feta-Yogurt Sauce

Lemon Bars

The filling in this “trés Francais” style of lemon bars has the additional ingredient of cream, and is slowly cooked on stovetop before being poured onto the shortbread crust for baking. The result is true custard that is soft, silken smooth, and consistently textured throughout, rather than a separation into sugary crust and sauce. Give it a try for comparison!

Asian-Style Grilled King Oyster Mushrooms

Lavender Cookies

Here in the great Pacific Northwest – notably Hood River, Silverton, Clatskanie and Sequim – we are blessed to have lavender fields that flourish in the summer months. You’ve probably stopped to smell the flowers before, but have you tasted specialty foods featuring this herb? You can save a trip to the roadside stands and try these shortbread cookies instead. Studded with dried lavender and laced with honey, they will awaken and indulge your olfactory sense. Breathing in the lemony and floral scents of the flower – made ever more fragrant with the sweetness of honey – is as pleasurable as biting into the infused buttery crumbs that carry a salty contrast. This is an aromatic dreamscape you do not want to miss!

Yogurt Pear Bars

Chunks of juicy pear are folded into a yogurt custard that is baked atop a shortbread base. The caramelization and reduction that occur produce a thick pudding heavenly in flavor (seemingly akin to fruit liqueur and sweetened condensed milk, though neither is an ingredient!) that melts and grow onto your palate ever so gradually. Forget ambrosia!

Vegetable Ragout

One would be hard-pressed to find a vegetarian dish more simultaneously elegant and hearty than this. Tomatoes, yellow squash, zucchini, eggplant, and onions are stewed with sliced hot peppers and served over herbed polenta wedges pan-crisped to a golden crust.

Vegetable Curry

A plethora of legumes and vegetables – notably chickpeas, cauliflower, tomatoes, green peas, and potatoes – are slowly simmered with equally diverse spices sautéed in oil – to form a thick stew with great depth of flavor. Rustically scooping up chunks and sopping up juice with the accompanying handmade Indian whole-wheat flatbread (which was brought to East Africa by merchants during the British colonial period), you’ll think you’re on safari!

Wilted Spinach Salad with Toasted Walnuts and Crumbled Blue Cheese in Apple Dressing

Tomato and Green Bean Salad with Portabello Hash, Toasted Walnuts and Feta in Garlic-Parsley Dressing

Tofu Steak with Enoki Mushrooms in Soy-Mirin Sauce

Stuffed Chipotle Meatballs

Bell Pepper Rice Pilaf

Black Bean Patty Tacos

Grilled Black Bean Patty Wrap with Cilantro-Almond Relish

Springtime Potato Salad with Radishes

Spinach & Mushrooms Sautéed with Garlic

Samosas

Peas and diced potatoes are pan-simmered with sautéed onions, hot peppers, and Indian spices until tender and thickened, and then folded within pastry half-rounds and baked until bubbly and golden.