Asparagus, fennel, and oysters—in elegant presentations—add sophistication and flavor to a romantic meal.

Seared Prosciutto-Wrapped Asparagus

Ordinary balsamic vinegar and a pinch of sugar in the syrup accompanies these seared asparagus stalks. See the recipe for Seared Prosciutto Asparagus »

Lobster and Avocado Salad

Sliced ripe avocados add a silky bite to an elegant salad tossed with lobster and juicy grapefruit segments. Get the recipe for Lobster and Avocado Salad »
See the Recipe Chris Granger

Broiled Stuffed Oysters

Grated gruyere can be substituted for garlic in this dish.

Honey-Roasted Belgian Endives and Parsnips

This recipe is borrowed from: Sally Clarke’s Book: A Restaurant, Shop and Bakery (Mc Millian). Sally Clarke is a top chef and restaurateur in London. Get the Honey-Roasted Belgian Endives and Parsnips Recipe »

Oyster Stew

This dish, made creamy with milk and butter, smells like a beautiful day at the beach.

Asparagus with Hollandaise Sauce

Asparagus covered with luscious, full-flavored hollandaise is a simple yet satisfying vegetarian side-dish. ** See the recipe for Asparagus with Hollandaise Sauce »**
Braised Artichoke Hearts with Mint
This classic antipasto calls for mint, a popular herb in Roman kitchens. See this Recipe Todd Coleman

Spelt Risotto with Beets and Horseradish

Switch up your classic risotto with nutty spelt, sweet beets, and horseradish for that extra kick. Get the recipe for Spelt Risotto with Beets and Horseradish »

Sweet Miso Corn Cakes with Basil Parsley Pesto

The addition of sweet white miso updates a traditional corn cake recipe, perfectly balanced by a zesty topping of pesto.

Parsley and Onion Salad

Parsley and Onion Salad

Risotto alla Milanese

Saffron gives this risotto its vibrant color and flavor. Get the recipe for Risotto alla Milanese »

Asparagus Mint Slaw

Raw asparagus, carrots, and radishes get tossed with fresh mint and vinegar in this bright and crunchy slaw. Get the recipe for Asparagus Mint Slaw »
A brown butter sauce complements toasted walnuts, roasted butternut squash, and baby kale in a rich pasta dish that perfectly captures the flavors of fall.

Sautéed Green Beans with Pickled Shallots

Shallots are quick-pickled and sautéed with green beans in this refreshing side.