Italian lunch/4 recipes

In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice and new potatoes.

A lightly seasoned, simple, straightforward Bavarian potato salad sized perfectly for a weeknight side serving 4.

This recipe originated in the town of Idar-Oberstein in the 19 th century, when gemstone prospectors returning from South America created their own version of gaucho-grilled steaks. The dish was then further refined by Scharfenberg's mentor August Goerg. Cuisine from Germany.

Try a delicious, but different kind of applesauce that is made with cranberry juice and lemon juice which gives it a nice zing.

Serve this scrumptious cheese bread with lasagna or any other kind of casserole you prepare for dinner.

People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.

[Note: Bobby Flay, chef of NYC's Mesa Grill, prepared this dessert for a Meals on Wheels benefit meal at the Frontera Grill in Chicago