Recipe(tried): Roasted Peppers, Eggplant and Tomatoes, Glazed Carrots and Turnips, Spinach Roquefort Salad, Portobello and Red Bell Peppers with Green Salad, Salad of Mixed Greens

I suggest that you select two of this accompaniments for your memorable dinner. They are elegant but easy to prepare:

ESCALIVADA
Roasted Peppers, Eggplant and Tomatoes

This is a very simple dish or salad, prepared in the broiler or barbecue. Throw green and red peppers and eggplants directly on fire. Roast the tomatoes in the grill. Turn the peppers and eggplant until blackened. Peel while still hot (or put into a plastic bag for a few minutes and then peel). Cut the peeled vegetables into long strips, arrange in a platter with the whole grilled tomatoes. Sprinkle liberally with excellent olive oil and season with salt and pepper. You can add as a garnish some chopped fresh herbs, as for example chopped parsley or cilantro.

GLAZED CARROTS AND TURNIPS

1 lb baby carrots, peeled and halved
1 lb baby turnips, peeled and halved
4 tbsp butter
1 tbsp sugar (or sugar substitute)
Salt and pepper

Boil the carrots and turnips in a large pot of lightly salted water until al dente. Drain. Melt the butter in frying pan; add vegetables and saut to coat with butter. Lower the heat, sprinkle in the sugar and saut until it coats the vegetables and begins to brown. Season with salt and pepper and serve.

SPINACH ROQUEFORT SALAD
Serves 8

Dressing:
3 oz crumbled Roquefort
1/2 cup salad oil
3 tbsp Balsamic vinegar
1 small onion quartered
1/4 tsp dry mustard
Fresh ground pepper
1/2 tsp garlic salt
1 oz. cognac

Salad:
8 cups spinach
1 cup croutons
1/2 lb bacon crisply cooked and crumbled. (bacon bits is a good substitute, but never the same)

Process dressing ingredients for 5 seconds. Refrigerate until ready to use. Place spinach in large salad bowl. Add remaining salad ingredients and dressing. Toss gently and serve.

PORTOBELLO AND RED BELL PEPPERS WITH GREEN SALAD
Serves 4
(From Bon Appetit)

1/4 stick butter
2 tbsp olive oil
4 large Portobello mushrooms, stemmed and sliced
1 red bell pepper, sliced
2 garlic cloves crushed or chopped
2 tbsp dry white wine
2 tbsp balsamic vinegar
1 tbsp fresh lemon juice
1/4 cup chopped cilantrillo
2 tbsp chopped fresh parsley
1 bag mixed baby greens and aragula

Melt the butter and oil in a skillet (medium high heat). Add the portobellos (sliced), bell pepper and garlic; saute until al dente. Add wine, balsamic vinegar and lemon juice until almost evaporated. Stir in the cilantrillo and parsley. Season with salt and pepper. Divide the greens in salad plates and top with the mixture. Serve as first course.

SALAD OF MIXED GREENS
12 servings

1/4 cup strong brewed tea, such as orange pekoe or earl grey
3 tbsp olive oil, preferably extra virgin
2 tbsp raspberry-flavored vinegar
2 tsp Dijon mustard
1/4 cup snipped chives
salt & freshly ground black pepper to taste
1 lb mesclun
chive blossoms & raspberries for garnish

In a small bowl, whisk together tea, oil, vinegar and mustard until smooth. Stir in chives and season with salt and pepper. Toss mesclun with the vinaigrette in a large bowl. Scatter chive blossoms and raspberries over the top and serve.

Note: For the salad mix called mesclun, seeds of lettuces, herbs ad leafy vegetables are combined and sown together in one garden bed. When the plants are only three to four inches high, they are harvested. Mesclun is available at fancy green grocers. Of course, you can use your own mix of baby lettuces, such as lamb's lettuce, oak leaf, spinach greens, cress or rocket.