Recipe:Smoked salmon in endive with horseradish cream

SMOKED SALMON IN ENDIVE WITH HORSERADISH CREAM

Serves 2.

Note: Prepare the salmon a day ahead, then fill the endive right before serving.

• 2 oz. smoked salmon chunk, skinned and boned

• 2 tbsp. sour cream, or more as needed

• 2 tsp. prepared horseradish sauce, or to taste

• 1 to 2 tsp. fresh lemon juice, or to taste

• 1 to 2 tbsp. capers as garnish, optional

Directions

In a small bowl, mash together salmon and sour cream, then the horseradish and lemon juice to taste.

Spoon the salmon spread onto the endive and garnish with capers.

Nutrition information per serving:

Carbohydrates3 gSaturated fat2 gCalcium44 mg

Protein6 gCholesterol14 mgDietary fiber1 g

Diabetic exchanges per serving: 1 medium-fat meat.

ARUGULA, FETA AND OLIVE SALAD IN ORANGE-CUMIN VINAIGRETTE

Serves 2.

• 1 small garlic clove

• 3 tbsp. fresh orange juice

• 1 tbsp. fresh lime juice

• 2 tsp. honey

• 1/2 tsp. cumin

• Pinch ground black pepper

• 1/4 c. olive oil

• 4 c. baby arugula or watercress

• 1 large navel orange, peeled and cut into wheels

• 2 tbsp. crumbled feta cheese

Directions

In a small bowl, whisk together garlic, orange and lime juice, honey, cumin, salt and pepper. Add the oil in a slow steady stream, whisking until it is well blended.

Toss the greens with just enough of the dressing to lightly coat. Arrange the greens on chilled salad plates. Top with orange wheels, crumbled feta and olives. Serve immediately.

Nutrition information per serving (using half of the dressing):

Calories230Fat17 gSodium275 mg

Protein4 gCholesterol8 mgDietary fiber3 g

Diabetic exchanges per serving: 2 vegetable, 1/2 fruit, 3 1/2 fat.

LOLLIPOP LAMB CHOPS WITH LEMON AND HERBS

Serves 2.

Note: Call ahead and ask the butcher to "french" the lamb chops from a rack of lamb, or do this yourself (see directions below). Or simply use 21/2-inch thick shoulder lamb chops.

• 2 cloves garlic, chopped

• 1/2 tsp. dried oregano, crumbled

• 1/4 c. olive oil, divided

• 4 frenched lamb riblet chops, about 1 to 11/2 lb. (see Note)

• Salt and freshly ground black pepper

Directions

To "french" lamb rib chops: Use a sharp knife to scrape the bone free of fat and sinew, up to the chop so that it resembles a lollipop.

To marinate lamb chops: Stir together lemon juice, garlic, oregano and 2 tablespoons oil in a shallow baking dish. Add the lamb chops, turn to coat, and marinate for about 20 minutes.

To cook the lamb, remove from the marinade, reserving the marinade and season lightly with the salt and pepper.

Heat the remaining oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Cook the chops, turning once, about 2 to 21/2 minutes per side for rare to medium rare. (If cooking shoulder chops, increase the time to 21/2 to 4 minutes per chop.) Transfer to plates and cover to keep warm.

Nutrition information per serving of 2 chops:

Calories425Fat37 gSodium63 mg

Carbohydrates2 gSaturated fat7 gCalcium27 mg

Protein20 gCholesterol67 mgDietary fiber0 g

Diabetic exchanges per serving: 3 lean meat, 5 1/2 fat.

Serves 2.

Note: Cooking a small piece of cinnamon and a few dried cranberries with the rice infuses it with sweet subtle spice.

• 1 c. white basmati or jasmine rice

• 11/2 c. water

• Generous pinch salt

• 2 tbsp. dried cranberries or raisins

Directions

Rinse the rice in 6 changes of cold water in bowl until nearly clear. Place it in a small pot and add 11/2 cups water, salt, cinnamon and dried cranberries or raisins.

Set over medium-high, bring to a boil, reduce the heat and continue to simmer until most of the water has evaporated and steam holes appear in the rice, about 15 minutes. Cover and let stand for about 5 minutes, then fluff with a fork.

Nutrition information per serving:

Carbohydrates81 gSaturated fat0 gCalcium25 mg

Protein6 gCholesterol0 mgDietary fiber2 g

Diabetic exchanges per serving: 5 bread/starch.

SPINACH IN BROWNED BUTTER

Serves 2.

• 2 tbsp. unsalted butter

• 1 lb. baby spinach

• Salt and freshly ground black pepper to taste

• 1 small lemon, cut into wedges

Directions

Add the spinach and cook, stirring, until just wilted but still bright green, about 30 seconds to a minute. Season with salt and pepper and serve with a lemon wedge on the side.

Nutrition information per serving:

Calories156Fat12 gSodium180 mg

Carbohydrates9 gSaturated fat7 gCalcium230 mg

Protein7 gCholesterol31 mgDietary fiber5 g

CHOCOLATE-ESPRESSO SEMIFREDDO

Serves 2.

Note: This rich, luscious dessert is sinfully easy. Great with coffee, it's even better with Champagne.

• 3/4 c. heavy cream, divided

• 1/4 c. chopped dark chocolate or semisweet chocolate chips

• 1 tbsp. sugar

•1/2 tsp. vanilla

• 1 to 2 tbsp. shaved chocolate or chocolate chips for garnish

Directions

In a small saucepan, combine 1/4 cup heavy cream with the chocolate and heat over a very low flame until all is melted and smooth. Stir in the espresso, and set aside to cool to room temperature.

Gently fold the chocolate sauce into the whipped cream but do not blend it together completely. It should have a few streaks.

Turn the mixture into pretty goblets or dishes, garnish with the chocolate shavings or chips, and freeze until nicely chilled but not frozen. If you make it ahead, remove it from the freezer and allow it to temper a few minutes before serving.

Nutrition information per serving:

Calories435Fat36 gSodium38 mg

Carbohydrates25 gSaturated fat22 gCalcium77 mg