In a salad bowl, toss the avocados with the lime juice. Add the sliced onions and parsley. In a small jar combine the vinegar, mustard, olive oil, chopped red onions, salt and pepper. Put the cap on the jar and shake well for about 30 seconds. Add the dressing to the avocado and onion mixture. Toss to mix. Serve immediately or chill for about 30 minutes.

Preheat the oven to 350 degrees. Combine the egg yolks and 1/2 cup sugar in a mixing bowl and beat for three to four minutes, or until the mixture is thick and pale yellow. Heat the cream in a heavy saucepan until small bubbles begin to form around the edges. Do not boil. Pour the cream in a slowly stream into the egg mixture, beating constantly. Add the vanilla. Strain the mixture through a fine sieve into a baking dish.

Place the dish in a shallow pan and add boiling water into the second pan so that the water comes halfway up the sides of the custard dish. Bake for 45 minutes or until a knife inserted in the center comes out clean. Remove from the oven and cool completely. Refrigerate for at least four hours before serving. About two hours before serving set the oven broiler to its highest temperature. Sprinkle the top of the custard with the remaining 1/2 cup sugar. Coat the surface as evenly as possible. Slide the dish under the broiler about three inches from the heat. Cook for four to five minutes or until the sugar forms a crust over the cream. Watch carefully so that it doesn’t burn. Cool the cream again and refrigerate for a couple of hours before serving.

MIXED GREENS WITH WALNUTS AND ROQUEFORT

Preheat the oven to 275 degrees. Spread the walnuts on a baking sheet and roast for 30 minutes or until fragrant and golden. Let cool.

In a small bowl, combine the vinegar, mustard and salt. Gradually whisk in the olive oil. Add the parsley and season with pepper.

In a large bowl, toss the salad greens with the roasted walnuts, Roquefort and the dressing. Divide the salad into two equal portions and serve on salad plates.

For a change of pace from beef, I like lamb. Use the best you can find. Have the butcher trim the rack, remove the chine bone and french the rib bones. I don’t think it needs a sauce of any kind, but a dab of hollandaise sauce would be nice. A Cabernet Sauvignon or Merlot goes nicely with this dish.

RACK OF LAMB WITH ROSEMARY AND MUSTARD

In a heavy large skillet, heat the olive oil over high heat. Add the lamb and cook, turning, until it is browned all over, about two minutes. Remove from the skillet and let cool.

In a small bowl, toss the bread crumbs with the parsley, one teaspoon of the rosemary and the pepper.

In another bowl, combine the remaining teaspoon rosemary with the mustard and garlic puree. Spread the mixture evenly over the lamb. Pat the seasoned bread crumbs onto the mustard coating. (The lamb can be prepared to this point up to eight hours ahead. Cover and refrigerate until two hours before roasting.)

Preheat the oven to 500 degrees. Place the lamb on a rack set over a shallow roasting pan. Put the lamb in the center of the oven and immediately reduce the heat to 450 degrees. Roast for about 20 minutes, or until a meat thermometer inserted into the center registers 120 degrees for medium-rare. Remove from the oven, cover loosely with aluminum foil and let rest in a warm place for about 10 minutes. Carve the lamb just before serving by slicing between the ribs.

Preheat the oven to 350 degrees. Cut the head of garlic in half horizontally. Place in the center of a square of aluminum foil, then season with the salt and pepper and drizzle with the olive oil. Gather the ends of the foil together to make a pouch. Place on a baking sheet and bake until the cloves are soft, about one hour. Remove and let cool.

Using your thumb and forefinger pinch the flesh out of the skin and put in a blender or food processor. Pulse several times to make a paste. Makes about 1/4 cup.