DAY Recipe

DIRECTIONS

Combine all ingredients in bowl. Season with salt and pepper; mix well. Form mixture into two 2-to-3-inch patties.

Prepare barbecue (high heat). Grill patties until just cooked through, turning once, approximately 7 minutes. Transfer to plates and serve.

DIRECTIONS

Combine sugar and cardamom in small bowl. Toast bread. Immediately spread with margarine. Top with peach slices, sprinkle with cardamom sugar and serve.

DIRECTIONS

Combine first 3 ingredients in small bowl. Gradually whisk in olive oil. Set dressing aside. Combine remaining ingredients in large bowl. Add enough dressing to season to taste. Season generously with pepper sand serve.

DIRECTIONS

Place potatoes in large pot. Add enough cold water to cover. Boil until just
tender, about 30 minutes. Drain. Cool until just warm. Peel potatoes and cut into
slices. Set aside.

Combine remaining ingredients in large bowl. Add potato slices and toss well.
Season to taste with salt and pepper. Refrigerate until well chilled.

DIRECTIONS

Season veal with salt and pepper. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add veal and cook until tender, about 30 seconds per side. Transfer veal to platter and keep warm. Add garlic to skillet and sauté 30 seconds. Add wine and boil until wine is reduced to glaze, about 2 minutes.

Stir in broth and capers. Simmer until mixture is reduced to 1/4 cup, about 2 minutes. Whisk in remaining 1 tablespoon butter and pour sauce over veal.