Linguine with gorgonzola, prosciutto, and spinach caffè phoenix with garnish: fresh basil leaves, accompaniment: freshly grated parmesan.
Pear and ricotta blintzes with spiced maple-butter sauce with 8-ounce package cream cheese, room temperature, large eggs, grated lemon peel,
Balsamic roast chicken with arugula and tomato salad with arugula, cherry tomatoes , halved, parmesan cheese shavings. To make this
Spinach soufflé with roasted red pepper sauce with of juices reserved, balsamic vinegar, large shallot, coarsely chopped.
Potato and celery root gratin with fontina chee]se with fontina cheese, grated.