When you have guests for dinner, you like to serve something very special. This menu plan will surely get rave reviews, from omnivores and vegetarians alike !

• Soy of Asparagus Soup 
• Harvest Vegetable Torte
• Roasted Potatoes
• Green Beans with Almonds
• Waldorf Salad
• Apple Pie

Harvest Vegetable Torte

This wonderful recipe is from Vegetarian Times Magazine November, 2001, and is reprinted here with their permission.

1. Peel and quarter sweet potatoes. Place in large pot, cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes. Drain potatoes, transfer to medium bowl and, while still warm, coarsely mash. Using electric mixer, beat in butter, eggs, salt and pepper to taste until smooth.

2. In large skillet, heat oil over medium heat. Add leeks and cook, stirring often, until softened, about 10 minutes. Add mushrooms and garlic (or shallots) and cook, stirring often, until mushrooms release their liquid; allow to evaporate. Stir in thyme and season to taste with salt and freshly ground pepper. Remove pan from heat and let cool.

3. In medium bowl, mix ricotta cheese, spinach, egg whites, dill, red pepper flakes and 1/2 teaspoon salt until blended.

4. Preheat oven to 375F. Unfold one puff pastry sheet and place on lightly floured surface. Roll out to a 14-inch square, then cut dough into a 14-inch circle. Transfer circle to ungreased 81/2 or 9-inch springform pan and press gently to fit into bottom and side (there will be some overhang for folding over top of pie.)

5. Spoon sweet potato mixture into pastry and pat into even layer. Spoon mushroom mixture over potatoes and spread evenly. Top with spinach mixture (filling may come slightly over top of pan.) Carefully fold pastry overhang on top of the filling. Brush edges with egg wash and seal.

6. Unfold second puff pastry sheet on lightly floured surface. Roll out slightly, then cut into an 81/2 or 9-inch circle. Place circle of dough over top and press edges into pan to seal. Brush top with egg wash and, using a small sharp knife or razor blade, slash top in a cross-hatch pattern.

7. Bake 35 to 40 minutes. When well browned, loosely cover top with foil. Reduce heat to 350F. Carefully remove side of pan and brush sides with egg wash. Bake until sides are golden, about 35 to 40 minutes. Remove from oven and let cool slightly before cutting into wedges and serving. Garnish each serving with fresh herb sprigs. Serves 12.

Pastry

Following is an almost "fool proof" recipe for pie pastry (it really isn't too hard to make.) This is for a 9" double crust pie.

Measure the flour and salt into a bowl. Cut in half the shortening until the mixture is quite fine and mealy. Then cut in the other half until it is the size of small peas. Sprinkle on the cold water, tossing the mixture, as you do so. Press the dough together and cut in half. Form each half into a flattened sphere and refrigerate for a half hour. For rolling, choose a smooth surface and dust well with flour. Also dust your rolling pin with flour. Roll from the middle outward to form a circle about 11" in diameter (the top crust can be a bit smaller.) If the dough cracks just press it back together. The dough may stick to the surface. Use a spatula to loosen it and then gently roll it around your rolling pin to transfer it to the pie dish.

Apple Pie

The following recipe is for apple pie, but can be used for other fruit as well. The amount of sugar you use may depend on the tartness of the fruit and your own taste.

Mix the apples, sugar and cinnamon together and place in a pastry lined pie plate. Cover with the top crust, press the edges of the top and bottom crusts together, and "flute" so that the edges are away from the plate. (This is so the edges do not burn.) Slash the top crust with a knife to allow steam to escape. Bake at 450F for 10 minutes, then reduce the heat to 350F and bake for an additional 45 minutes.

PLANNING NOTES : You can make the soup and pie the day before (in fact they are better after a day.) You can make the salad a couple of hours before you plan to serve it - keep it in the refrigerator, covered. (If you make it too far in advance, it will get soggy.) Plan to have the torte to the point where you take the sides off just as your guests are due to arrive. When you put the torte in for the last 35 min. of cooking, you can put the potatoes in as well. (You all can have drinks in the meantime.) Have the soup warming on the stove. Put the grean beans on to cook just as you serve the soup. Then, relax and enjoy the rest of the evening with your guests !