BUTTERHEAD LETTUCE WITH PARMESAN AND FRESH MUSHROOMS

BUTTERHEAD LETTUCE WITH PARMESAN AND FRESH MUSHROOMS

Serves 6.

Note: To shave Parmesan, use a grater with coarse holes to make larger shavings of the cheese. Butterhead lettuce comes in loose heads with floppy leaves; they are the most tender of lettuces. Baby spinach leaves could also be used. From "Come One, Come All/ Easy Entertaining With Seasonal Menus," by Lee Svitak Dean.

• 7 tbsp. olive oil, divided

• 4 to 6 oz. fresh mushrooms (button, portabello or other), sliced

• 6 c. butterhead lettuce, such as Boston or Bibb (see Note)

• 6 tbsp. Parmesan shavings (see Note)

• 1 tsp. Dijon mustard

• 1/4 tsp. salt

• Freshly cracked pepper (tricolor peppercorns look particularly nice)

Directions

Heat 1 tablespoon olive oil in a saucepan and add the mushrooms. Cook, stirring occasionally, until the mushrooms are wilted.

To make vinaigrette, whisk together vinegar, mustard, salt, and pepper. Slowly whisk in 6 tablespoons olive oil. Drizzle on salad immediately before serving.

Nutrition information per serving:

Calories180Fat18 gSodium240 mg

Carbohydrates2 gSaturated fat3 gCalcium105 mg

Protein4 gCholesterol5 mgDietary fiber1 g

SESAME PORK ROAST

Serve 6.

Basically a braised piece of meat, this roast is easy to cook whether in a slow cooker, in the oven, or on top of the stove in a Dutch oven. When prepared in the slow cooker, the roast doesn't need to be marinated in advance because the meat marinates during the lengthy cooking time. But for ease in the morning, it's helpful to prepare the marinade the night before. From "Come One, Come All."

• 2 tbsp. sesame seeds

• 3 or 4 green onions, sliced (about 1/4 c.)

• 1/4 c. soy sauce

• 2 tbsp. ground ginger

• 2 tbsp. molasses (any type)

• 2 tsp. salt

• 1/2 tsp. curry powder

• 1 c. water

• 2 tbsp. wine vinegar

• 4 lb. pork shoulder roast

• 3 tbsp. flour for gravy, if desired

Directions

To prepare in a slow cooker: Place meat and marinade in the slow cooker, cover, and cook on low for 8 to 9 hours or on high for about 3 hours.

To prepare in the oven or on the stovetop: Remove meat from marinade and pat dry. Brown it in a Dutch oven or frying pan. To continue in the oven, place meat and marinade in a covered casserole dish and roast at 300 to 325 degrees for 3 hours. (The roast should be falling apart when it's done.) To continue on top of the stove, place the meat and marinade in the pot and heat until the marinade is boiling. Reduce to a simmer and cover. Cook, turning meat once or twice, for 3 hours.

Serve meat with pan juices or make gravy.

To make gravy: Pour pan juices into a 2-cup measure. Skim off fat, returning 2 tablespoons of the fat to the pan. If defatted pan juices do not equal 2 cups, add enough water or chicken broth to reach the 2-cup measure.

Whisk 3 tablespoons flour into fat in the pan and cook over medium heat on the stovetop until bubbly, scraping the bottom of the pan to release all the flavor from juices cooked to the pan. Slowly stir in pan juices and cook until gravy thickens, stirring constantly.

Calories505Fat27 gSodium1,695 mg

Carbohydrates16 gSaturated fat9 gCalcium43 mg

Protein47 gCholesterol135 mgDietary fiber1 g

Diabetic exchanges per serving: 1 other carb, 7 medium-fat meat.

SOUR CREAM MASHED POTATOES

Russet potatoes, also called Idaho potatoes, are best for mashing because of their high starch content. From "Come One, Come All."

• 2 1/2 lb. russet potatoes, peeled and cut into chunks

• Salt

• 1/4 c. milk or cream

• 2 to 4 tbsp. butter

• White pepper

Directions

Place potatoes in a large pot; add 1 tablespoon salt and water to cover potatoes.

Bring to a boil, then lower to a simmer and cook, uncovered, until tender, about 20 minutes, or until a fork can easily pierce the potatoes. Drain.

If you have a potato ricer, run the potatoes through that first (it makes for a lighter mashed potato). In the pot or a large bowl, add milk and butter to the potatoes. Mash by hand or with a hand mixer. Mix in sour cream and season to taste with salt and pepper.

Nutrition information per serving:

Calories222Fat8 gSodium470 mgSaturated fat5 g

Carbohydrates35 gCalcium48 mg

Protein4 gCholesterol21 mgDietary fiber3 g

Diabetic exchanges per serving: 2 bread/starch, 1 1/2 fat.

Serve 6.

Why is it that the concept of roasted beans sounds so foreign? These are wonderful, inspired by those served at 20.21, Wolfgang Puck's restaurant at the Walker Art Center in Minneapolis. They remind me of green French fries. The beans can be roasted at whatever temperature your oven is already set, if you are cooking something else at the same time. From "Come One, Come All."

• 11/4 lb. fresh green beans, ends trimmed, if desired

• Olive oil

• Coarse salt

Directions

Preheat oven to 350 degrees (see Note).

Toss in olive oil and place in baking dish. Roast in oven for 15 to 20 minutes or so, until the beans are cooked through. They will have shriveled slightly.

Remove from oven and sprinkle with coarse salt and pepper. Serve immediately.

Variation: Add a sprinkling of black sesame seeds, which are available in the spice section of upscale supermarkets. (However, black sesame seeds are not recommended for this meal because white sesame seeds are used in the roasted pork.) Or, roast the beans with 1/2 cup raw cashews.

Calories39Fat2 gSodium5 mgSaturated fat0 g

Carbohydrates6 gCalcium31 mg

Protein2 gCholesterol0 mgDietary fiber3 g

Diabetic exchanges per serving: 1 vegetable, 1/2 fat.

GINGERBREAD WITH LEMON SAUCE

Note: The recipe originates with Duluth cookbook author Beatrice Ojakangas. Serve it with hot tea or strong coffee. From "Come One, Come All."

Gingerbread

• 1/2 c. sugar

• 4 tbsp. (1/2 stick) unsalted butter, softened

• 1 c. flour

• 1 tsp. ground cinnamon

• 1/2 tsp. ground allspice

• 1/4 tsp. salt

• 1/2 tsp. baking soda

• 1/2 c. nonfat plain yogurt or buttermilk

• 1 egg, slightly beaten

Lemon Sauce

• 1/2 c. sugar

• 4 tbsp. (1/2 stick) unsalted butter

• 2 tbsp. fresh lemon juice

• 1/4 c. water

• Strips of lemon peel, for garnish

Directions

To make gingerbread: Preheat oven to 375 degrees. Lightly grease an 8-inch square or round cake pan.

In a large bowl, cream together 1/2 c. sugar and 4 tablespoons butter.

To the remaining mixture, add baking soda, yogurt, molasses and egg. Stir until the batter is evenly blended. Pour into the prepared pan. Sprinkle evenly with the reserved batter. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

To make lemon sauce: In a small saucepan, combine 1/2 cup sugar, 4 tablespoons butter, lemon juice, lemon rind and water. Place over medium heat and bring to a boil, stirring constantly. Reduce heat to low and simmer for 4 minutes, stirring until the mixture is clear and slightly thickened. Serve warm over gingerbread. Top with strips of lemon peel, if desired.

Nutrition information per serving of 9:

Calories272Fat11 gSodium160 mg

Carbohydrates42 gSaturated fat7 gCalcium60 mg