By GLORIA PLEVA KACIK
Contributing Writer

Now that Spring is here and the warmer weather is starting to arrive, many turn their attentions to the outdoors. Spring is a perfect season for hosting an outdoor party. For a change, how about a garden party on a warm weekend afternoon or early evening. They are usually a little more formal than the usual backyard get together, where you can dress up your table and serve something a bit more fancy. Garden parties go back to British and French weekend getaways of the upper classes, who would gather on the grounds of the estates that would be softly lit with candles and lanterns. The food prepared was set out on long buffet tables with comfortable seating. The guests would dress up for these events and then played games like horseshoes or croquet for entertainment, along with soft music. Of course, you can offer such a formal affair, or add your own touches. Either way, here are some offerings of the fare:

WHITE BEAN AND ARTICHOKE DIP
2 Garlic cloves, crushed
1 T. Fresh rosemary
3 T. Fresh lemon juice
2 (15-oz.) Cans white beans, rinsed and drained
1 (6.5-oz.) Jar marinated artichoke hearts, drained
Salt and pepper to taste
Place all ingredients in a food processor and puree until smooth. Transfer to a bowl and serve with crackers, crusty bread or pita bread.

MINTY MELON SALAD
Half of a watermelon
Half of a large cantaloupe
Half of a large honeydew melon
3 T. honey
3 T. finely chopped mint
Using a melon baller, scoop out melon balls and place in a large serving bowl. Drizzle with honey and toss to coat the melon and sprinkle with chopped fresh mint. Toss again and chill before serving.

STRAWBETTY, GOAT CHEESE & ARUGULA SALAD
2 C. Arugula
1 C. Strawberries, sliced
3 oz. Soft goat cheese, crumbled
4 T. Pecans, chopped
Salt and pepper to taste
Lemon vinaigrette
Lemon Vinaigrette:
1/8 C. Fresh lemon juice
1/8 C. Lightly packed fresh Italian parsley leaves, chopped
1 Clove garlic, minced
1 tsp. Lemon zest
Salt and Pepper to taste
1/6 C. extra-virgin olive oil
In a large bowl, add all vinaigrette ingredients except the olive oil and combine. Whisk in olive oil. Add greens and toss until lightly coated. Top with remaining ingredients and a tiny pinch of salt & pepper and toss lightly before serving.

VEGGIE QUESADILLAS
Flour tortillas
Shredded Jack or Cheddar cheese
Crumbled feta
Roasted red peppers, sliced
Diced sun-dried tomatoes packed in olive oil
Green onion, chopped
Spray large skillet with cooking spray and place over medium-high heat. Place a tortilla in the pan and quickly sprinkle generously with cheeses, peppers, tomatoes and onion. Set a second tortilla on top of filling, pressing down lightly with your palm. Cook quesadilla for 3 to 4 minutes or until lightly browned. Press down with a spatula then carefully flip. Cook for another 3 minutes or until bottom side is lightly browned and cheese is melted. Transfer to a cutting board and cut into triangles.

ITALIAN PORK PANINI
4 Slices (1/2-inch thick) Italian bread
Olive oil
6 oz. Thinly sliced cooked Italian-seasoned pork tenderloin
2 T. Tapenade
2 oz. Sliced Manchego cheese
Preheat griddle pan. Divide pork, tapenade, and cheese between 2 slices of bread. Top with remaining bread. Brush outsides lightly with oil and place on griddle. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt.

GRILLED FRESH MOZZARELLA SANDWICHES
Fresh mozzarella
Tomato, sliced thin
Fresh basil, torn
Baguette, sliced
Olive oil
1 Clove of garlic, whole
Pile baguette with mozzarella, tomato and basil and top with a second piece of bread. In a skillet, heat 2 tablespoons of olive oil. Brown sandwiches for 3-4 minutes on each side. Rub a raw clove of garlic on the crusty sides of bread.

ROASTED ASPARAGUS WITH BALSAMIC, SUN-DRIED TOMATO AND FETA
2 lb. Asparagus, ends trimmed
1 tsp. Butter, cut into small pieces
1 tsp. Olive oil
1/4 tsp. Coarse salt
Freshly ground black pepper
1/2 C. Chopped sun-dried tomatoes
1/2 C. Feta cheese, crumbled
2 tsp. Balsamic vinegar
Preheat oven to 425F. Place asparagus in a baking dish. Distribute bits of butter over asparagus; drizzle with olive oil. Sprinkle with salt and pepper. Bake 15 minutes, turning asparagus occasionally, until asparagus is golden brown and tender. Sprinkle with sun-dried tomatoes, cheese and balsamic vinegar and serve.

LEMONY ANGEL FOOD CUPCAKES
1/2 C. Cake flour
3/4 C. Powdered sugar
5 Large egg whites
1/8 tsp. Salt
3/4 tsp. Cream of tartar
1/2 C. granulated sugar
1/2 tsp. Vanilla extract
2 tsp. Lemon zest
Lemon Frosting:
1/4 C. Butter, softened
2 C. Powdered sugar
1 T. Milk
2 T. Freshly squeezed lemon juice
Preheat oven to 350°. Place 16 paper muffin cup liners in muffin cups and set aside. Sift together flour and 3/4 cup powdered sugar into a medium bowl three times. Beat egg whites and salt until frothy. Add cream of tartar, and beat until soft peaks form. Add 1/2 cup granulated sugar and continue to beat until stiff peaks form. Fold in flour mixture, 1/4 cup at a time, until well incorporated. Stir in vanilla and zest. Pour into muffin cups and bake at 350° for 18 minutes or until lightly browned. Remove from pan; let cool completely before frosting.
To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar; beat at low speed just until blended. Add milk and lemon juice; beat until fluffy. Add more lemon juice as needed to adjust the consistency. Spread frosting over each cupcake.

HUMMINGBIRD CUPCAKES
1/2 C. Crushed pineapple, drained
1/2 C. Mashed banana
2 T. Milk
2 tsp Vanilla extract
2 tsp. Apple cider vinegar
3 T. Vegetable oil
1 C. all-purpose flour
1/2 tsp plus 1/8 tsp salt
1/2 tsp. Baking soda
1/2 tsp. Baking powder
1 tsp. Cinnamon
1/3 C. Brown sugar
1/3 C. Finely-chopped pecans
1/4 C. Shredded coconut
Cream Cheese Frosting
1 8 oz. Package Cream Cheese
1/2 C. Butter or Margarine
2 C. Powdered Sugar
1 T. Vanilla
Cream cheese and butter, add vanilla then powdered sugar. If too thick, add a splash of milk, to consistency.
Preheat oven to 350 F. Line a muffin tin with 10 liners. In a large mixing bowl, combine first 6 ingredients. In a separate bowl, combine dry ingredients, then add to the first bowl, stirring to just evenly mixed. Pour into the muffin tins and bake 20 minutes or until a toothpick comes out clean. Allow to sit 10 minutes, then remove from tin and cool completely. Frost and top with shredded coconut, and pecans.