Apple GratinBy wpNotes: Serve with scoops of vanilla nonfat frozen yogurt.Orange-Fennel CioppinoBy wpNotes: You can complete soup through step 4 up to 1 day ahead, then cover and chill. Reheat to continue. For a less costly version, omit the lobster tails and increase the shrimp to 1 1/2 pounds.Plum-Almond CakeBy wpShrimp with Black Bean SauceBy wpBainbridge 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.