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Cumin Lamb Steaks with Smashed Potatoes, Wilted Spinach and Red Wine Sauce

Submitted by: Emma Jansen

This is a delicious dish you that is impressive enough to serve at dinner parties but simple enough to make for your family. Tender lamb steaks combine beautifully with the flavors of cumin, spinach, creamy potato and sweet red wine sauce.

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Polenta with Spicy Sausage-Veggie Sauce

Submitted by: SPICYGIRL

Home Town: Providence, Rhode Island, USA

Living In: Amherst, Massachusetts, USA

A spicy tomato-based sauce loaded with fresh zucchini, bell peppers, mushrooms and spicy Italian sausage is served over browned polenta rounds and sprinkled with Parmesan cheese. You can substitute yellow squash or eggplant for the zucchini depending on your tastes.

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Carolyn's Sensual Sea Bass Fillets with Crawfish and Crab Sauce

Submitted by: Carolyn's Aphrodisiac Recipes

Living In: New Orleans, Louisiana, USA

Sea bass fillets are baked under a buttery sauce with crawfish tails and crabmeat in this seafood treat.

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Pan Roasted Halibut with Calvados and Serrano Ham-Butter Sauce

Submitted by: Ryan Nomura

Living In: Honolulu, Hawaii, USA

Wow! Roasted halibut is accompanied by a spectacular Mediterranean sauce of golden raisins, pine nuts, serrano ham, and Calvados!

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Braised Rabbit with Mushroom Sauce

Submitted by: Bluemonday

Home Town: Scranton, Pennsylvania, USA

Living In: Lancaster, Pennsylvania, USA

Rabbit is coated with seasoned flour, browned, then baked in mushroom sauce with carrots and potatoes.

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Sauteed Fiddleheads

Submitted by: A Korean

Home Town: Ogdensburg, New York, USA

Living In: Montreal, Quebec, Canada

Fiddlehead ferns have a flavor similar to asparagus and are available from April through July in many specialty markets. Here, they are simply cooked in olive oil and garlic to make a fabulous first course or side dish.

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Rabbit with Tarragon Sauce

Submitted by: Yvonne Kessler

Golden rabbit pieces covered in a savory herbed gravy make this a satisfying, stick-to-your-ribs main dish. One of my favorite herbs, tarragon, provides subtle flavor that goes so well with rabbit. -Yvonne Kessler, Pangman, Saskatchewan

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