13 Weeks of columns April 2nd through June 25th

* April 2nd – Introduction - The importance of food history and tradition in all of our lives introduces The Vast Repast.
Recipe One - Great Nana's Yorkshire Pudding
Recipe Two – Roast Beef
Recipe Three – Roasted Brussel Sprouts

* April 9th – Passover – Food is one of the most important parts of this celebration that dates back over 3,500 years.
Recipe One – Matzo Ball Soup
Recipe Two – Matzo Noodles
Recipe Three – Apple Crisp

* April 16th – Easter – The forty days of fasting are over. Celebrate with an Easter dinner.
Recipe One – Roast Leg of Lamb
Recipe Two – Mint Sauce
Recipe Three – Green Sauce for Eggs

April 23rd – Asparagus – A favorite of the Ancient Egyptians and Romans this popular green vegetable has an historic past.
Recipe One – Easy Hollandaise Sauce
Recipe Two – Asparagus Gratin
Recipe Three – Asparagus , Orange and Walnut Salad

* April 30th – Cinco de Mayo – Celebrate this Mexican National Holiday that commemorates the victory of the Mexican forces over the French in 1862 by cooking up a Southern feast.
Recipe One – Vegetable Tamales
Recipe Two – Tortillas
Recipe Three – “Bunuelos” Mexican Fritters

* May 7th – Mother’s Day – Honor your Mother on her special day with a sweet treat to eat.
Recipe One – New York Cheesecake
Recipe Two – Shortbread Crust
Recipe Three –No Bake Cheesecake
Recipe Four – Crumb Crust

May 14th – Renaissance Recipes - The Renaissance wasn’t only about great art and literature there was also great food.
Recipe One – Stuffed Pork Loin
Recipe Two – Roasted Chicken with Fruit Stuffing
Recipe Three – Cherry Cheese Tart

May 21st – Garlic – One of the most essential ingredients in the modern kitchen and historic kitchen. Today the allium sativum is even celebrated with it’s own festival.
Recipe One – Roasted Garlic Appetizer
Recipe Two – Garlic, Garlic and more Garlic Chicken
Recipe Three – Garlic and Herb Mashed Potatoes

* May 28th– Lettuce – Fresh greens will trick you into believing that summer is really just around the corner.
Recipe One – Italian Chopped Salad
Recipe Two – Spinach Salad
Recipe Three - Basic Balsamic Vinaigrette

June 4th – Bread 1 – Relaxing, nourishing and really easy, bread making can bring the family together in a ritual that dates back for 6,000 years.
Recipe One – Basic Bread Dough

June 11th – Beyond Basic Bread – Now that you have the basics down expand your knowledge with these easy recipes.
Recipe One – Cinnamon Buns
Recipe Two – Olive, Onion and Pine nut Foccacia

June 18th – Bread Pudding s – Been baking to much. Here are some things to do with the left overs.
Recipe One – Cinnamon Roll Bread Pudding
Recipe Two – Historical Italian Bread Pudding
Recipe Three – Very Almond Bread Pudding

* June 25th – Fresh Peas – The first rush of summer produce is in the market right now. Try some peas they will add a delicious crunch to any meal.
Recipe One – Pacific Northwest Pasta Carbonara
Recipe Two – Sweet and Sour Pea Pods

Click here for a list of 3rd Quarter 2003 columns.

* Please note the columns that are marked with an asterisk are date specific and need to be run on or very near the specific date.

Columns that do not have an asterisk are appropriate for any time of the year.