Asparagus Cordon Bleu is a fresh and plant-forward twist on the traditional Chicken Cordon Bleu, with peak-season asparagus wrapped with ham and cheese and topped with a creamy cremini mushroom sauce.

Simple yet sophisticated, creamy orzo pasta is topped with a medley of mushrooms sautéed with shallot and thyme and a rich, concentrated Marsala wine sauce.

In this riff on Coq au Vin, the chicken is falling-off-the-bone tender after braising in a light, bright rosé along with shallots, mushrooms, thyme, and pancetta.

Serve this classic Chicken Marsala with a Caesar salad and a glass of red and transport yourself to a hidden-away spot in Sicily.