I made Greek Lemon Soup. Katherine described it as the kind of soup you want to eat when you’re sick, in the best possible way. It was comforting yet refreshing at the same time. The chicken broth, egg yolks, and rice gave it substance, but with just the right amount of lemon to keep it light.

Drew made Salmon Mousse. He wished that it had a stronger salmon flavor, though he noted that it did seem to develop over time. I thought it was fantastic – really light and airy but still packing a flavor punch. I especially liked the dill accenting the salmon flavor.

Katherine made Chicken Liver Pate. The recipe calls for green peppercorns which Katherine was unable to find, but she happens to know someone with a pink peppercorn tree – nice substitute! I always enjoy pate but it has never occurred to me to make it myself. Now I’m glad to know about this recipe, and was pleasantly surprised to hear that chicken liver is fairly inexpensive!

Katherine also made Beet and Roquefort Salad with Walnuts. She did a variation on the recipe by also using the beet greens. I’m a big proponent of using the whole vegetable when possible, and it worked great here – adding extra body and nicely absorbing the dressing flavors.

Drew also made Autumn Apple and Walnut Salad. Sort of like a Waldorf Salad – the apples, celery, and walnuts were a crispy, crunchy, sweet, and tangy treat! Good to eat on its own, and also a nice counterpoint to some of the richer dishes (perfect for topping off the Chicken Liver Pate).

Nick made Eggplant with Herbs. This dish could have been great with some minor adjustments – a little more cooking time to soften the eggplant’s flesh and allow it to absorb more of all those herb flavors, and a touch of finishing salt to make everything pop.

John made Pasta Primavera Gregory. Served room temperature, this was like a pasta salad with all the best things. The fresh vegetables, with hits of saltiness from the olives and prosciutto, and to take things up a notch – John used walnut oil instead of olive oil and pomegranate molasses instead of raspberry vinegar – yum!

Drew also made Pasta Sauce Raphael. While at first glance it could be mistaken for a basic tomato sauce, don’t be fooled! It had a nice spice to it and the marinated artichoke hearts amped up the flavor of the tomato sauce to make a pasta with great depth.

Ondrea made Green Lasagna. It slid around in her car on the drive over, so don’t judge the presentation! I was expecting to really like this lasagna, but honestly the dish didn’t do it for me. As a huge fan of things cheesy and creamy, it’s weird for me to say this, but… somehow it was overwhelmingly so, and I found myself wishing for something to cut through the richness.

Mindy made Polenta, Sausage, and Tomato Layers. This was my favorite dish of the night. Normally polenta is not something I actively seek out, but this recipe may have made me a convert. Cheeses bring together polenta, Italian sausage, and tomato sauce to make a whole definitely greater than its parts!

Barbara made Oxtail Stew. This picture doesn’t do it justice – I wish you could see all the incredible treasure hiding in that wonderful burgundy-scented broth. The oxtail was so tender and the epitome of beefy flavor. The recipe mentions that often Americans aren’t fond of oxtail, but I love all its gelatinous goodness.

Kamy made Zucchini Bread. It was moist and nutty with hints of cinnamon and cloves – a pretty standard rendition of zucchini bread, and that’s not a bad thing! I wanted to warm it up and spread it with a bit of honey butter.

Revi made Rocky Mountain Chocolate Chip Cookies. She was not a fan and felt the recipe should have used regular oats rather than quick-cooking oats. I did find the texture a bit strange – sort of mushy and grainy at the same time. But I took a couple home, and strangely enough the next day the texture had changed and it was a tasty cookie!

Mindy made Shortbread Hearts. These were so cute and irresistible. I tried one expecting a basic shortbread, and I couldn’t really tell you why, but I kept being drawn back to get another. Good thing there was a big platter full!