Perfectly beautiful on an appetizer buffet, these puff pastry tartlets will charm your guests. Mustard and brown sugar add to the classic combination of Brie and walnuts for terrific flavor.
Seasoned with fresh rosemary and garlic, this juicy beef tenderloin is the perfect main dish to serve to big groups; any leftovers can be used in sandwiches the day after.
A simple mixture of toasted walnuts and sherry vinegar provides a rich, yet good-for-you dip for the artichoke leaves. Remove the leaves and dip into walnut vinaigrette, using your teeth to scrape the meat found on the inside of the artichoke leaf. Make sure to remove the fuzzy choke from the center of the artichoke before eating the heart.
