| | GRILLED VEGETABLES |
| 4 | | Long green onions |
| 2 | | Italian tomatoes; cut in half |
| 4 | sl | Red onions; 1" thick |
| 4 | sl | Eggplant; 1" thick |
| 4 | sl | Zucchini; 1" thick |
| 4 | sl | Yellow squash; 1" thick |
| 1 | | Red pepper cut into fourths |
| 1 | | Yellow pepper cut into fourths |
| 1/4 | c | Olive oil |
| | Essence |
| | SALMON CAKES |
| 1 | c | Mashed potatoes |
| 2 | c | Flaked smoked salmon; about 1 pound |
| 2 | tb | Minced shallots |
| 2 | ts | Minced garlic |
| 3 | ts | Capers |
| 1 | tb | Dijon mustard |
| 1 | tb | Chopped fresh parsley |
| 4 | ts | Essence |
| | One lemon ; Juice of |
| | Salt and pepper |
| 1 | | Egg; beaten |
| 1 | tb | Heavy cream |
| 1 | c | Bread crumbs |
| 1/2 | c | Flour |
| 1 | | Egg; beaten, plus 2 tablespoons milk |
| | Olive oil for frying |
| 1/2 | c | Sizzled leeks |
| | Essence |
| | LEMON DILL SAUCE |
| 1/2 | c | Minced shallots |
| 1 | ts | Minced garlic |
| 1/2 | c | Dry white wine |
| | One lemon ; Juice of |
| 1/4 | c | Chopped fresh dill |
| 1 | ts | Dijon mustard |
| 1/2 | c | Heavy cream |
| 5 | tb | Unsalted butter; cubed |
| | Salt and pepper |
