RECIPES: MINTED PEA SOUP

MINTED PEA SOUP

Serves 6 to 8 as first course.

• 2 medium onions, diced

• 1 medium russet potato, peeled and diced

• 5 to 6 c. chicken stock

• 4 (10-oz.) bags frozen peas, defrosted and drained

•1/2c. half-and-half or heavy cream (or more as needed)

• Freshly grated nutmeg, to taste

• Juice of 1 fresh lemon plus lemon zest for garnish

•1/4c. fresh mint leaves, thinly sliced, plus more for garnish

Directions

Put the onion and potato and stock into a saucepan and bring to a boil, reduce the heat and simmer until the potato is tender, about 5 to 10 minutes. Add the peas. Remove from the heat.

Refrigerate until ready to serve, then season with salt and pepper and serve at room temperature, warm or cool, garnished with fresh mint.

Nutrition information per serving of 8:

Calories175Fat3 gSodium145 mg

Carbohydrates28 gSaturated fat1 gCalcium66 mg

Protein11 gCholesterol6 mgDietary fiber6 g

MINI CORN MUFFINS

Makes 24 mini or 12 muffins or a pan of cornbread.

Note: In lieu of buttermilk, you can use soured milk, as noted below.

• 1 c. cornmeal

• 1 c. unbleached all-purpose flour

• 1 tbsp. baking powder

•1/4 tsp. salt

• 1 c. buttermilk (or 1 c. milk with 1 tbsp. vinegar)

• 1 egg

•1/3 c. melted butter

Preheat the oven to 375 degrees. Sift the cornmeal, flour, sugar, baking powder and salt into a medium-sized bowl. Add the buttermilk, egg and melted butter, and stir with a wooden spoon until the dry ingredients are just moistened. (Do not overmix; the muffins will be tough.)

Spoon the batter into the muffin tins that have been lightly greased or filled with paper liners. Fill each about 2/3 full with the batter. Bake until the centers of the muffins feel firm to the touch and a toothpick inserted in the center comes up clean, about 10 to 15 minutes for the mini-muffins and 15 to 20 minutes for the larger muffins. Remove from the oven and cool 5 minutes before turning from the pan.

Nutrition information per serving (1 mini muffin):

Calories90Fat3 gSodium100 mg

Carbohydrates14 gSaturated fat2 gCalcium48 mg

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

VANILLA SPIKED ORANGES

Serves 6 to 8.

This sunny, refreshing compote is better when made a day ahead so that the rich vanilla flavor has time to infuse the tangy oranges. Blood oranges have a very deep red flesh.

• 1 large vanilla bean

Directions

Peel the oranges, removing all the white pith. Slice horizontally into wheels into a large bowl.

With the back of a knife or your thumbnail, scrape the seeds from the vanilla bean by pressing along its seam and forcing the pasty, tiny seeds into the oranges, then put the bean into the bowl. Cover with plastic and refrigerate overnight.

Nutrition information per serving of 8:

Calories79Fat0 gSodium0 mgCarbohydrates19 gCalcium67 mgProtein2 gSaturated fat0 gCholesterol0 mgDietary fiber4 g

HERB-ROASTED COMPOSED SALMON WITH NEW POTATOES AND SPRING GREENS

Serves 6 to 8.

This bistro-inspired dish is easy on the cook. Prepare each component a day ahead, then assemble it right before serving. The vinaigrette will last several weeks in the refrigerator and is a terrific baste for roast chicken or pork.

• 2 lb. small waxy potatoes (red, Yukon gold, Yellow Finn or fingerling)

• 2 tbsp. extra virgin olive oil

• Zest of 2 small lemons

•1/2 c. minced shallots

• 1 tbsp. fresh thyme leaves

•1/2 c. minced fresh parsley

• 2 to 3 tbsp. unsalted butter

• Juice of 2 small lemons

• Freshly ground pepper to season

• 10 oz. mixed baby greens

• 6 hard-cooked eggs, sliced, optional

• Mustard Vinaigrette (see recipe)

Preheat the oven to 400 degrees. Toss the potatoes with enough olive oil to coat and sprinkle with a little kosher salt. Place on a roasting pan, cover with foil, and cook until tender when pierced, about 30 minutes. When done, remove, cool and cut in half.

Reduce the oven heat to 300 degrees and place a shallow pan of water in the bottom of the oven rack.

In a small bowl, mix together the lemon zest, shallots, thyme and parsley, and then mash in the butter. Smear the butter-herb mix evenly over the skinless side of the salmon. Pour the lemon juice overall and season lightly with the coarse salt and pepper.

Set the salmon on a wire rack and then place on a baking sheet or in a roasting pan. Bake the salmon until medium rare or medium, so that the center is slightly translucent, about 25 to 35 minutes depending on the size of the fish. The salmon is done when the center is slightly translucent and separates into flakes when pulled at with a fork.

To serve, place salmon on platter with lettuce around it. Scatter potatoes and egg slices on greens and drizzle with vinaigrette.

Calories546Fat31 gSodium170 mg

Carbohydrates24 gSaturated fat7 gCalcium77 mg

Protein43 gCholesterol130 mgDietary fiber4 g

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

CREAMY MUSTARD-HERB VINAIGRETTE

• 2 tsp. Dijon mustard

• 1 tbsp. chopped fresh parsley

• 2 tbsp. lemon juice

• 1/2 c. extra-virgin olive oil

• Salt and freshly ground black pepper to taste

In a small bowl, whisk together the mustard, parsley and lemon juice, then add the oil and whisk briskly until thoroughly combined.

APRICOT ALMOND AND RASPBERRY FOOL Ø

Serves 6 to 8.

There is nothing serious nor especially tricky about this light, fluffy dessert. It literally whips up in minutes and you can vary the fruit as you choose. Dating from the 1600s, this is an airy dessert that shares the century with others like whim-wham, flummery, tipsy parsons and trifle.

• 1/2 lb. dried apricots, about 11/2 c.

• 3/4 c. sugar

• 11/2 c. heavy cream

• 1/4 c. powdered sugar

• 1/2 tsp. vanilla extract

• 1/2 tsp. almond extract

•1/2 c. sliced almonds, lightly toasted

Directions

In a small, heavy saucepan, mix the apricots, water and sugar. Bring to a boil over high heat, reduce the heat and simmer until the apricots are tender, about 10 minutes. Set aside to cool.

In a blender or food processor fitted with a steel blade, purée the apricots and their cooking syrup in batches. Turn the mix into a sieve set over a bowl and press the mixture through with the back of a spoon. Cover and refrigerate.

In a medium bowl, whip the cream with the powdered sugar and vanilla and almond extracts until it forms soft peaks. Fold the whipped cream into the apricot purée gently so that there are visible streaks; do not completely blend them together (or layer the apricot purée and whipped cream separately).

Cover and refrigerate at least 1 hour or overnight before serving.

Nutrition information per serving of 8:

Calories340Fat17 gSodium21 mgSaturated fat9 g

Carbohydrates46 gCalcium71 mg

Protein4 gCholesterol50 mgDietary fiber4 g