Recipes from Beth Dooley's "Minnesota's Bounty”

  • Updated: May 15, 2013 - 12:37 PM

Fresh rhubarb stalks can be chopped as pie filling to make rhubarb pie. (Bob Fila/Chicago Tribune/MCT)

spring lettuce and mint soup √

Serves 4 to 6.

Note: “Use tender, delicate lettuce leaves, such as Boston, plus watercress or sorrel for their peppery bite,” writes Beth Dooley in “Minnesota’s Bounty.”

2 medium heads Boston lettuce

1 small bunch watercress or sorrel, stemmed

• 3 to 4 c. vegetable stock

1 to 2 tbsp. unsalted butter or extra-virgin olive oil

Squirt of fresh lemon juice or orange juice

• Grating of fresh nutmeg

• Salt and freshly ground pepper

Directions

Shred lettuce and watercress (or sorrel). Place greens and vegetable stock in a saucepan set over low heat and simmer, covered, until very soft, about 30 minutes. Use an immersion blender to purée the soup, or purée it in a blender in batches, adding butter (or olive oil), lemon juice (or orange juice), nutmeg, and salt and pepper to taste. Return soup to the stove to warm through. Serve piping hot, garnished with croutons.

Nutrition information per each of 6 servings:

Calories 32 Fat 2 g Sodium 78 mg Saturated fat 1 g

Carbohydrates 3 g Calcium 38 mg

Protein 1 g Cholesterol 5 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable, ½ fat.

pan-roasted asparagus √

Serves 4.

Note: “Make these when you’re in a hurry,” writes Beth Dooley in “Minnesota’s Bounty.” “The butter will brown a little and add a nutty flavor to the asparagus. Toss pan-roasted asparagus with pasta and call it dinner.”

• 2 tbsp. unsalted butter

1 lb. asparagus, trimmed and cut into 1-in. pieces

1 to 2 tbsp. freshly squeezed lemon juice

Salt and freshly ground black pepper

1 to 2 tbsp. finely grated Parmesan cheese

Directions

In a large skillet over medium-high heat, melt butter, then add asparagus. Cover pan, reduce heat to medium-low and cook the asparagus, occasionally shaking the pan, until tender-crisp, about 5 to 7 minutes. Remove lid, add lemon juice to taste and season with salt and pepper. Toss with grated Parmesan just before serving.

Nutrition information per serving:

Calories 71 Fat 6 g Sodium 37 mg Saturated fat 4 g

Carbohydrates 3 g Calcium 36 mg

Protein 2 g Cholesterol 16 mg Dietary fiber 1 g

Diabetic exchanges per serving: 1 vegetable, 1fat.

radish and pea salad √

Serves 4 to 6.

Note: From “Minnesota’s Bounty.”

• 3 tbsp. rice wine vinegar

• 1 tbsp. honey

• 1 tsp. soy sauce

• 1 tsp. dark sesame oil

• 1/4 c. vegetable oil

1 lb. fresh snap peas, strings removed, sliced into 1/4-in. strips

• 10 radishes, thinly sliced

• 4 green onions, thinly sliced

• 4 c. mixed lettuce greens

• 1/4 c. freshly chopped cilantro

Directions

In a small bowl, whisk together the vinegar, honey, soy sauce and sesame oil. While whisking constantly, add vegetable oil, pouring in a slow, steady stream, and reserve. Place peas in a saucepan and add just enough water to cover. Bring to a boil over high heat and cook just until tender, about 2 to 3 minutes. Drain, and refresh under cold water. To serve, toss peas, radishes and green onions with just enough dressing to lightly coat. Serve on mixed lettuces, drizzled with additional dressing, if needed, and garnish with chopped cilantro.

Nutrition information per each of 6 servings:

Calories 140 Fat 10 g Sodium 69 mg Saturated fat 2 g

Carbohydrates 11 g Calcium 58 mg

Protein 3 g Cholesterol 0 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable, 2 fat.

pasta with ramps and morels √

Serves 4.

Note: “The season for morels and ramps is very short, and they don’t keep well,” writes Beth Dooley in “Minnesota’s Bounty.” “You won’t find them in supermarkets; they are farmers market specialties.”

• 8 oz. small pasta

• 1 tbsp. extra-virgin olive oil

• 1 oz. prosciutto, chopped

1 lb. ramps, cleaned and chopped

3 to 4 morel mushrooms, cleaned and diced

• Salt and freshly ground pepper

1/4 c. freshly shredded Parmesan cheese

Directions

In a large pot of rapidly boiling, lightly salted water, cook pasta until it is al dente (or tender), but not too soft. Drain pasta, reserving 1/4 cup of pasta cooking water.

Heat oil in a large, heavy skillet over low-medium heat, and sauté prosciutto, ramps and morels, tossing lightly to coat them in the oil. Cover and continue cooking until ramps are soft and morels are very tender, 20 to 25 minutes. Add about 1/4 cup of the pasta cooking water, and simmer until water is reduced by half. Toss in pasta, season with salt and pepper and serve with shredded Parmesan.

Nutrition information per serving:

Calories 370 Fat 8 g Sodium 462 mg Saturated fat 2 g

Carbohydrates 59 g Calcium 274 mg

Protein 16 g Cholesterol 8 mg Dietary fiber 7 g

Diabetic exchanges per serving: 3 vegetable, 3 bread/starch, 1 ½ fat.

... AND ABOUT RHUBARB

Two quick rhubarb ideas, from “Minnesota’s Bounty” author Beth Dooley:

Orange-Ginger Rhubarb Sauce: Put 1 cup of chopped rhubarb, the juice of 1 orange and 1/4 cup of chopped crystallized ginger in a saucepan, bring to a simmer and cook until rhubarb is soft. Sweeten to taste with a little honey, and season with salt and pepper. Use as a cheese plate condiment or spooned over grilled or roasted chicken.

Rhubarb Lemonade: Put about 3 cups chopped rhubarb into a large glass bowl and cover it with water. Let the rhubarb sit overnight. Strain off the “lemonade” and sweeten it to taste with sugar or honey. Serve over ice.

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