A variety of meats in aspic (see, e.g. Child et al. on French cooking)
Gaspacho (and a variety of other chilled soups, e.g. vichyssoise, or Sopa fria de camaron (chilled shrimp soup)
Hummus and/or Cacik (tzatziki)with pita, carrot or celery sticks or breadsticks
Htipiti - Feta and Roasted Red Pepper Dip
Spinach cheese bread, ham & cheese bread, etc.
Champignons à la Grecque (simmered 10 min. in an aromatic broth of water, olive oil, lemon juice, salt, minced shallot, and in a cheesecloth bundle, parsley, celery or cel. Seeds, fennel (fresh or seeds), thyme, peppercorns, and coriander seeds; remove shrooms, then reduce the broth until almost a syrup. Correct the seasoning, strain, and pour atop the mushrooms. This can also be done with other vegetables, although the initial cooking for the veg. will vary)
Pommes de terre à l’huile: scrub then boil taters till tender. Peel and cut. Put in mixing bowl. Add 4 T dry white wine, 2 T stock, and toss very gently. Set aside. Meanwhile, beat 2 T white wine vinegar, or 1 T each vinegar and lemon juice, 1 tsp prepared mustard, ¼ tsp salt, then beat in 6 T olive oil by droplets. Season to taste with S&P; optionally add minced shallots. Pour over the still warm potatoes and toss gently to blend. Garnish with chopped mixed green herbs or parsley, cover and chill.
Thon à la provençal (tuna or swordfish baked with tomatoes, wine and herbs, then served cold.
Any broiled, sautéed or roasted chicken or duck dish
Ham braised in wine
Pasta in creamy white sauce or cheese sauce
Apple pie, brownies etc.