| Cauliflower Soup with Gruyère Cheese A hot, creamy soup makes an elegant first course |
| Courgette (Zucchini) Soup Serve chilled in summer and hot in winter, a versatile soup |
| Emerald Soup Based on a soup I had at Tidy Dol's in London - the chef gave me the ingredient list |
| Gazpacho de Andaluz (for 2 or 4) Cold The classic cold soup of Spain, spicy and refreshing |
| Pumpkin Soup (for 2 or 4) Perfect for fall dinners and at holiday gatherings |
A few 'Salad' recipes
| Classic Caesar Salad Mon mari's specialty, he says it isn't good unless you break into a sweat... |
| Spinach Salad with Warm Chevre (Goat Cheese) A French classic - but with spinach |
| Lentil Salad with Mozzarella and Prosciutto adds a gourmet touch to a simple lentil salad |
| Lima Bean (or any White Bean) and Celery Salad Full of crunchy flavor |
| Tomato Salad with Chevre (Goat Cheese) Garden fresh tomatoes with tangy chevre |
A few 'Vegetable' recipes
| Artichokes with Aioli Steamed artichokes, leaves dipped in garlicky aioli, gourmet starter for two |
| Asparagus with Ham and Goat Cheese Fresh asparagus, blanched, wrapped in Prosciutto & chevre |
| Carrot & Gruyère Timbales with tomato sauce a simple, yet impressive gourmet first course |
| Courgette (Zucchini) Timbales with Red Pepper Sauce Red pepper add a piquant note to the timbales |
| Fried Tomatoes with Mozzarella Fried Green Tomatoes with fresh mozzarella, a twist on the original |
A few of 'The Rest'
| Caramelized Onion Crespèu Finished with a drizzle of Truffle Oil, a gourmet starter for two |
| Omelet with Fresh Tarragon and Chevre Sometimes the simple things are best, gourmet omelet |
| Poached Eggs with Red Wine Sauce A silky red wine sauce envelopes poached eggs |
| Mussels in White Wine and Tomato Sauce Add frites for a main course, but we like it as a starter |
| Grilled Shrimp on a bed of Avocado Cream Easy recipe / elegant results, gourmet starter for two |
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Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
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