A Hint of the Mediterranean Dinner for 8

Icy Hard Pink Lemonade

White Bean Bruschetta

Cheddary Fresh Spinach Salad

Grilled Succulent Lemony Leg O' Lamb

Feta Baked Orzo

Summer Asparagus with Minted Hollandaise Sauce*

Fresh Peach Ice Cream Drizzled with Caramel Brandy Sauce*

Menu Notes:

The day before your dinner, prepare the marinade for the Grilled Succulent Lemony Leg O' Lamb and marinate the leg of lamb. Prepare the bean mixture for the White Bean Bruschetta and the dressing for the Cheddary Fresh Spinach Salad. If desired, the Feta Baked Orzo can be prepared the day before as well and just baked before serving.

An hour before dinner, remove the leg of lamb and orzo from the refrigerator and return to room temperature. Place the lamb on the grill 50 minutes before dinner and the orzo in the oven 40 minutes before dinner. Steam or boil the asparagus and prepare your favorite hollandaise sauce with a little bit of fresh mint added. Prepare the spinach for the Cheddary Fresh Spinach Salad. Prepare and serve the Icy Hard Pink Lemonade and White Bean Bruschetta for your guests and serve. Toss together the Cheddary Fresh Spinach Salad right before serving. A few minutes before dessert, whip up the Caramel Brandy Sauce and serve with your favorite peach ice cream.

*Caramel Brandy Sauce and Hollandaise Sauce I courtesy The Boston Cooking School Cookbook.

Judi runs the excellent Home and Web Homepage, which is devoted to sharing the spirit and culture of Canada with the web. She has a lovely cooking area, which she describes as "One smiling brunette's culinary adventure journal in the making." Make sure to check out her great site and recipes.