Avocado Cream Cheese Dumpling

Remove the flesh from the avocado half with a soup spoon. Mash or pass through a fine-mesh sieve. Blend puree with cream cheese, sugar and a soup spoonful of juice from one lemon until creamy.

Place in refrigerator for one hour. To serve, scoop twelve dumplings with two teaspoons and divide evenly on serving plates. Drizzle a tablespoon of maple syrup over each, sprinkle the dumplings with pistachios and garnish with leaves.

Lastly, the seventh vegetarian menu. It is intended as a Sunday dinner, so the ingredients are a little more select than those used so far.

1st entrée: Stuffed baguette slices

2nd entrée: Artichoke hearts with mushroom stuffing

Main course: Risotto with zucchini

Dessert: Avocado cream cheese dumpling

Desserts

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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