SMOKED TROUT WITH KOHLRABI SLAW
Serves 2 to 4.
Note: These first three recipes, from Sarah Master of Barbette restaurant in Minneapolis, were presented together on a single plate. (The soup was in a tiny goblet.) The finished dish won the 2013 Master of the Market competition at the Minneapolis Farmers Market. Fromage blanc is a fresh cheese with a texture like sour cream. Find it at cheese shops and the farmers market.
• 1 tbsp. Dijon mustard
• 1 tbsp. honey
• 1 tbsp. fromage blanc (see Note)
• 1 kohlrabi, julienned
• 1 cucumber, julienned
• 1 red onion, julienned
• Salt and pepper
• Fresh dill sprigs
• 1 smoked trout
Directions
Mix the mustard, honey and fromage blanc to make a dressing. Toss the kohlrabi, cucumber and onion in the dressing and season with salt, pepper and dill. Top with smoked trout and serve.
Nutrition information per each of 4 servings:
Calories165Fat7 gSodium270 mg
Carbohydrates11 gSaturated fat2 gCalcium56 mg
Protein16 gCholesterol45 mgDietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable, ½ other carb, 2 lean meat.
Pork loin with melted leeks, potatoes and cherries
Serves 2 to 4.
Note: From Sarah Master of Barbette.
• 10 fresh cherries, halved and pitted
• 1 tbsp. honey
• 10 oz. boneless pork loin
• 5 new potatoes, unpeeled and whole
• 1 leek, thinly sliced in strips
• Butter
• Salt and pepper
Directions
Marinate cherries in honey for about 15 minutes.
Sear whole pork loin in pan over medium-high heat until browned. Turn heat down, flip meat over and cover it for about 8 minutes (it will be cooked medium at that point). When cooked to desired temperature, remove from pan and allow to rest at least 5 minutes before slicing. When pork is out of the pan, add the cherries cut side down and slightly sear them until they are lightly charred. Remove from pan.
Meanwhile, while meat is cooking, boil potatoes in lightly salted water for about 8 to 10 minutes. To finish the potatoes, slice them and sear in the meat pan.
While potatoes are boiling, start another sauté pan over medium heat. Add the slices of leek and about 1 tablespoon butter. Cook until softened, stirring often and finishing with salt and pepper.
To serve, slice pork into 1/2-inch slices. Top with cherries, potatoes and leeks. Serve.
Nutrition information per each of 4 servings:
Calories280Fat6 gSodium540 mg
Carbohydrates46 gSaturated fat3 gCalcium 61 mg
Protein12 gCholesterol30 mgDietary fiber 6 g
Diabetic exchanges per serving: 2 bread/starch, 1 other carb, 1 lean meat, ½ fat.
Cantaloupe gazpacho with Thai Chile
Serves 2 to 4.
Note: A Thai chile is small and very hot. Handle it carefully and use only a small amount, tasting until you find the right "heat." Fromage blanc is a fresh cheese with a texture like sour cream. Find it at cheese shops and the farmers market. From Sarah Master of Barbette.
• 1/2 cantaloupe
• 1/2 c. fromage blanc (see Note)
• 1 Thai chile, seeded and de- veined (see Note, add carefully)
• Salt to taste
Directions
Combine cantaloupe, fromage blanc and a bit of the chile in blender, and purée. Season with salt to taste. If you want more heat, add more of the chile and process again. Garnish with a thin piece of chile, if desired.
Nutrition information per each of 4 servings:
Calories150Fat13 gSodium26 mg
Carbohydrates7 gSaturated fat8 gCalcium34 mg
Protein2 gCholesterol37 mgDietary fiber1 g
Diabetic exchanges per serving: ½ fruit, 2 ½ fat.
Strawberry Gazpacho
Serves 2 to 4.
Note: Burrata is a variation of mozzarella, usually available at cheese stores. From Mike DeCamp of La Belle Vie.
• 10 strawberries
• 3 c. diced watermelon
• 2 cucumbers, peeled and cut in chunks
• 2 red peppers, deveined and seeded, and cut in chunks
• Juice from 2 limes
• Several leaves of fresh mint, torn in half
• 1 large tomato, chopped coarsely
• Salt and pepper, to taste
• 1 oz. burrata (see Note)
• 2 to 4 nasturtium flowers, if available
• For garnish, additional chopped tomato, strawberries and cucumber
Directions
In blender, combine strawberries, watermelon, cucumbers, red peppers, lime juice, mint, tomato, salt and pepper; purée until smooth.
Break up burrata into several pieces and divide among individual bowls. Pour soup over top and garnish with nasturtium flowers and additional chopped tomato, strawberries and cucumber. Serve chilled.
Nutrition information per each of 4 servings:
Calories 108Fat......2 gSodium37 mg
Carbs 20 gSat fat1 gCalcium64 mg
Protein 4 g Chol 5 mgFiber4 g
Diabetic exchanges per serving: 1 fruit, 1 vegetable, ½ fat.