Radishes with Lemon Crème Fraîche and TobikoBy wpNotes: Jessica Gorin, chef at J Vineyards & Winery (888/594-6326) in California's Russian River Valley, serves these pretty appetizers with a 1998 J Vintage Brut. They can be made up to 2 hours ahead; cover and chill. Tobiko (flying fish roe) is available in Japanese markets and specialty food stores.Grilled Eggplant ParmesanBy wpTop seasoned grilled eggplant slices with fresh mozzarella cheese and marinara sauce for a delicious vegetarian main dish recipe that's perfect for summertime.Chèvre Appetizer FondueBy wpNotes: This recipe comes from Seattle's Palace Kitchen.Tomato Cucumber Salad with Panela CheeseBy wpNotes: Panela, a mild Mexican-style cheese that tastes much like fresh mozzarella, is available in well-stocked supermarkets and Latino food markets. Use fresh mozzarella as an alternative.Lemon Soufflé Pancakes with Blueberry Maple SyrupBy wpAs a professional chef, Sunset reader Carolyn Kane works most weekends. But on one rare free Sunday morning, she offered her fiancé a choice of dishes for brunch: Austrian crêpes, corn clafouti with smoked salmon, or frittata with goat cheese and artichokes. His answer: "All I really want is good old-fashioned blueberry pancakes with maple syrup." This is what she served, and he's now her husband.Strawberry-Begonia SaladBy wpPea Pod Soup with Lemon Crème FraîcheBy wpNotes: If you cannot find crème fraîche, substitute sour cream; omit lemon juice and add 1 more teaspoon lemon peel.Okanagan Green Salad with Fruit and ChèvreBy wpNotes: Andrea McFadden, owner of Okanagan Lavender Herb Farm (4380 Takla Rd., Kelowna; www.okanaganlavender.com), developed this recipe with her herbes de Provence (a French dried herb blend). Over time, she says, she started adding more fresh produce, making the salad a great light lunch or dinner dish. If you cannot find herbes de Provence, substitute 1/2 teaspoon each dried thyme, dried rosemary, dried lavender blossoms, and dried marjoram. Use only lavender grown without pesticides.Triple Mushroom DressingBy wpNotes: Three kinds of mushrooms make this bread dressing a perennial family favorite of Denise Marshall, owner of the Last Bite, a cooking school in Eagle Point, Oregon. If dried porcini mushrooms are difficult to find, omit them and use more chicken broth in step 5. You can prepare through step 4 up to 1 day ahead; cover and chill.