ORANGE VINAIGRETTE SALAD
Avocado, Belgian endive and spinach are combined with oranges and radishes in this gorgeous seasonal salad.

Mound salad on large platter. Top with orange and avocados slices.  Serves 6.

ANGEL HAIR PASTA WITH SMOKED SALMON
1/4 cup olive oil
4 medium leeks (white and light green parts), halved lengthwise, sliced
2 zucchini, halved lengthwise, sliced crosswise
1 cup half and half
5 ounces soft milk goat cheese (such as Montrachet), crumbled
1 pound fettuccine
1/4 pound smoked salmon, chopped

Heat 1/4 cup olive oil in heavy large skillet over medium-high heat. Add sliced leeks and sauté until golden and tender, about 10 minutes. Add sliced zucchini and sauté until beginning to soften, about 3 minutes. Add 1 cup half and half and crumbled goat cheese and stir until goat cheese melts. Remove sauce from heat. Season sauce with salt and generous amount of pepper.

Meanwhile, cook fettuccine in large pot of rapidly boiling salted water until pasta is just tender.

Drain pasta and return to pot. Add sauce to pasta and toss until thoroughly coated. Transfer pasta to large bowl. Top pasta with smoked salmon and serve immediately.  Serves 6.

NAPOLEON CHAMPAGNE COCKTAIL
This variation on the traditional champagne cocktail is spiked with some Cognac and Grand Marnier.

6 sugar cubes
Bitters
6 teaspoons Cognac
6 tablespoons Grand Marnier or other orange liqueur
1 750-ml bottle chilled champagne (preferably extra dry)
6 orange peel strips

Sprinkle each sugar cube with 2 dashes of bitters. Place 1 sugar cube in each of 6 champagne flutes. Pour 1 teaspoon Cognac over each sugar cube. Add 1 tablespoon Grand Marnier to each glass. Fill glasses with champagne. Garnish glasses with orange peel strips and serve.  Makes 6.

Preheat oven to 350°F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool Garnish with dill sprigs and serve slightly warm or at room temperature.  Serves 6.

WILD MUSHROOM AND BELL PEPPER SAUTÉ
1/4 cup (1/2 stick) butter
2 small red bell peppers, cut into bite-size triangles
2 small orange bell peppers, cut into bite-size triangles
8 ounces oyster mushrooms (cut large mushrooms into thirds)
3 tablespoons fresh tarragon leaves or 2 teaspoons dried, crumbled
3 ounces soft fresh pepper-coated goat cheese, crumbled

Melt butter in heavy large skillet over medium heat. Add bell peppers and sauté until tender, about 8 minutes. Stir in mushrooms. Season to taste with salt and pepper. Sauté until mushrooms are golden brown, about 5 minutes. Mix in tarragon; cook 1 minute. Sprinkle with goat cheese and serve.  Serves 6.

CHOCOLATE RASPBERRY TART

Crust
1 cup unbleached all purpose flour
1/4 cup sugar
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1 1/2 tablespoons cold water
1 large egg yolk
6 tablespoons raspberry jam

Filling
1 cup whipping cream
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely
 chopped
2 1/2-pint baskets fresh raspberries
1 teaspoon powdered sugar
1 teaspoon unsweetened cocoa powder

For Crust:
Combine flour, sugar, cocoa and salt in medium bowl. Add butter and rub in, using fingertips, until mixture resembles coarse meal. add water and egg yolk and mix in with fork until well incorporated. Gather dough into rectangle chill 20 minutes. (Can be prepared 4 days ahead. Let dough soften slightly at room temperature before rolling out.)

Preheat oven to 375°F. Butter and flour 13 3/4 x 4-inch rectangular pan with 1-inch-high sides and removable bottom. Roll out dough between 2 sheets of waxed paper to 15x6-inch rectangle. Peel off 1 waxed paper sheet. Invert dough into prepared pan, press evenly to fit. Freeze until firm, about 10 minutes. Peel off second waxed paper sheet. Trim edges.

Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 12 minutes. Remove foil and beans. Bake until crust just begins to darken around edges, piercing with toothpick if crust bubbles, about 12 minutes longer. Remove from oven; maintain oven temperature. Spread jam over bottom of crust. Bake until jam is set, about 3 minutes. Transfer pan to rack; cool completely.

For Filling:
Bring cream to boil in heavy small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Transfer chocolate ganache to bowl and refrigerate until chilled but not firm, about 45 minutes or less

Using electric mixer, beat ganache until very thick and semi-firm. Spread ganache over jam in crust. (Can be prepared 8 hours ahead. Refrigerate.) Arrange raspberries atop ganache. Stir powdered sugar and cocoa in bowl. Sift over tart.  Serves 6.

FRUIT SMOOTHIES
2   bananas, chilled
2/3  cup strawberries or mango slices
1  12-ounce can grape juice or mango, apricot, strawberry, or other fruit nectar, chilled
1  8-ounce carton fat-free yogurt
1  tablespoon honey (optional)
2  tablespoons ground pistachio nuts (optional)

Combine bananas; strawberries or mango slices; grape juice or fruit nectar; yogurt; and, if desired, honey in a blender container. Cover and blend until smooth. Pour into six tall, chilled glasses. If desired, sprinkle with ground pistachio nuts.  Makes 6 smoothies.

Note: For two-tone smoothies, make mango smoothies and strawberry smoothies. Transfer to separate pitchers or glass measuring cups. Taking a pitcher or cup in each hand, slowly pour both smoothies at the same time into opposite sides of the glass.

UP AND DOWN BISCUITS
2  cups all-purpose flour
4  teaspoons baking powder
1/2  teaspoon cream of tartar
1/4  teaspoon salt
1/4  cup shortening
3/4  cup fat-free milk
Sugar and cinnamon (optional)

Preheat oven to 450 degrees F. Stir together flour, baking powder, cream of tartar, and salt in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough clings together.

Knead dough gently for 10 to 12 strokes on a lightly floured surface. Divide dough in half. Roll one portion into a 12x10-inch rectangle. If desired, sprinkle sugar and cinnamon over rectangle. Cut rectangle into five 12x2-inch strips. Stack the strips one on top of the other. Cut into six 2-inch-square stacks. Place stacks, edge-side down, in greased muffin cups. Repeat with remaining dough.

Bake in preheated oven for 10 to 12 minutes or until golden. Serve warm.  Makes 12 biscuits.

CURRIED CHICKEN SALAD
1   orange
3  cups cubed cooked chicken (about 1 pound)
1-1/2  cups seedless red grapes, halved
1/2  cup chopped Jicama
1  cup thinly sliced celery
1/4  cup light mayonnaise dressing or salad dressing
1/4  cup lemon-flavor low-fat yogurt
2  teaspoons soy sauce1  teaspoon curry powder
3  small papayas, peeled, bias-sliced in half lengthwise, and seeded (optional)
Fresh chives (optional)

Peel and segment orange; halve or quarter each segment. In a large mixing bowl, combine orange, chicken, grapes, Jicama, and celery.

For dressing, stir together light mayonnaise dressing or salad dressing, yogurt, soy sauce, and curry powder in a small bowl. Pour dressing over chicken mixture; toss lightly to coat. Cover and chill for 1 to 24 hours. If desired, serve in papaya halves and garnish with fresh chives.  Makes 6 servings.

PINEAPPLE MIMOSAS
1  12-ounce can  frozen pineapple juice concentrate, thawed
1  6-ounce can  frozen limeade concentrate, thawed
2  cups cold water
6  cups pink champagne and/or champagne and/or sparkling apple juice, chilled
Strawberry Ice Cubes (optional)

Combine pineapple juice concentrate, limeade concentrate, and water. Chill well. Before serving, carefully add champagne or apple juice. Add ice or, if desired, Strawberry Ice Cubes to each pitcher before serving. Makes about 3 quarts or 12 servings.

Carve lamb into thin slices. Arrange on plates with potatoes and carrots. Garnish with fresh mint leaves.  Serves 6.

STRAWBERRY STACKS
Strawberries and whipped cream are sandwiched between orange-scented butter cookies in this pretty dessert.

1 cup all purpose flour
6 tablespoons sugar
1 teaspoon grated orange peel
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into pieces
2 tablespoons chilled solid vegetable shortening
1 tablespoon orange juice
Whipping cream

2 1-pint basket strawberries, hulled, quartered
2 tablespoon Grand Marnier or other orange liqueur
2 cup chilled whipping cream
4 teaspoons vanilla extract
6 small strawberries

Mix flour, 2 tablespoons sugar, orange peel and salt in medium bowl. Add butter and shortening and rub in, using fingertips, until mixture resembles coarse meal. Sprinkle orange juice over. Stir with fork until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 30 minutes. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)

Preheat oven to 375°F. Butter heavy large baking sheet. Roll out dough on lightly floured surface to scant 1/4-inch-thick round. Using 3-inch round cookie cutter, cut out rounds. Re-roll scraps and cut out additional rounds, forming 8 total. Transfer rounds to prepared baking sheet. Brush lightly with cream. Sprinkle with 1 tablespoon sugar, dividing equally. Bake cookies until light golden brown, about 15 minutes. Cool on baking sheet on rack.

Combine quartered strawberries, 2 tablespoons sugar and Grand Marnier in medium bowl. Beat 1 cup whipping cream, vanilla and remaining 1 tablespoon sugar in another medium bowl until soft peaks form.