Recipes: Kohlrabi slaw, cantaloupe gazpacho and more

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

• 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.

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.

Serves 2 to 4.

• 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

• 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.

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

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)

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

Diabetic exchanges per serving: ½ fruit, 2 ½ fat.

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 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

• 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.

Calories 108Fat......2 gSodium37 mg

Carbs 20 gSat fat1 gCalcium64 mg

Protein 4 g Chol 5 mgFiber4 g