Bainbridge Island Vineyards Greek Garlic ChickenBy wpVineyard co-owner Jo Ann Bentryn uses considerably more salt to give the sauce the quality she likes. But Sunset's taste panel preferred less; you can always add more when serving. For speed, buy peeled or minced garlic; or with the flat side of a knife, lightly smash cloves and pull off skin.Carla’s Lentil SoupBy wpNotes: If making soup a day ahead, thin with a little water if necessary and reheat before serving.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.