One of two menus inspired by culinary customs from the Mediterranean, North Africa, and the Middle East that suits today's worldly tastes. (Serves 8)
Leek and Potato Fritters with Lemon-Cumin Yogurt
Roasted Garlic and Potato Spread
Braised Lamb with Butternut Squash and Dried Fruit
White Bean and Beef Soup with Tomatoes and Onions
Basmati Pilaf with Vermicelli and Onions
Pear-Walnut Cake with Honey-Orange Syrup

March 10, 2010
Becky Luigart-Stayner