Moroccan Carrot Soup

1/4 stick butter
1 c white onion
1 lb carrots
2 1/2 c chicken broth
1 1/2 t cumin seeds
1 tb honey
1 t lemon juice
1/8 t allspice
1/2 c yogurt
Salt & pepper

Chop onion. Peel carrots and cut into
1/2-inch dice.
Melt butter in large pan over med-high.
Add onion, saute 2 min. Mix in carrots.
Add broth, bring to boil. Simmer 20m.
In separate skillet over med-high stir
cumin seeds until fragrant, 4-5m.
Grind in spice mill.
Puree soup in batches, return to pan,
and whisk in honey, lemon juice, and
allspice. Season w/salt & pepper.
Drizzle with yogurt once in bowls.
Sprinkle with cumin.
Yield: 4

Strawberry Spinach Salad

6 c spinach
1 tb sunflower seeds
2 tb honey
1 tb vinegar
1 1/2 c strawberries
1 sm Vidalia onion
2 tb Dijon mustard
1 head Romaine lettuce (opt)
2 oz exotic mushrooms, such as oyster
1/2 t salt & pepper

Stem, wash & dry spinach. Tear into
bite-size pieces. Stem mushrooms.
Slice strawberries and chop onion.
Mix spinach with berries, onion, and
sesame seeds.
Whisk together vinegar, honey, mustard,
salt, and pepper. Pour over salad
and toss. Taste for seasoning.
If using, place 1 Romaine leaf on plate;
add salad, and top with mushrooms.
Yield: 6

Sugar Snap Salad

8 oz sugar snap peas, raw
2 bunches watercress
2 tb peanut or canola oil
4 lg shallots
2 tb rice vinegar
2 t toasted sesame oil
1/4 t salt
1/4 c Asiago cheese

String peas. Stem cress. Thinly slice
shallot. Crumble or grate Asiago.
Bring small pot water to boil. Add peas
& cook 30sec. Drain in colander & rinse
w/cold water.
Transfer to lg bowl when cool. Add
cress & toss.
Heat oil in med nonstick skillet on low.
Add shallots & cook slowly, stirring
often, about 15m (golden brown).
Stir in vinegar, sesame oil & salt. Cook
10sec (until fragrant).
Pour warm dressing over peas. Top
w/cheese and serve.
Yield: 4

Romano-topped Fennel

4 fennel bulbs
2 cloves garlic
1/2 lemon
2 tb olive oil
1 t salt
3 tb butter
2 tb Romano cheese

Slice lemon. Cut stems and base from bulbs,
removing tough outer layers.
Cut bulbs into segments (long); put in lg
skillet. Crush garlic into skillet. Add
lemon slices, oil, & salt. Cover w/water
and bring to boil, then simmer 20m.
Drain well and put in baking dish.
Preheat broiler. Melt butter and drizzle
over fennel. Sprinkle w/cheese and season
to taste.
Put under broiler until cheese has
browned.
Yield: 4

Cheesy Steakhouse Spinach

1 1/2 lb fresh spinach
2 tb butter
2 tb flour
3/4 c light cream
1/2 c fontina, cheddar, or jack cheese
1/4 c Parmesan
1 t butter
1/2 t salt & pepper

Wash and stem spinach.
Boil spinach in salted water 2-3m.
Drain into colander and rinse with
cold water. Squeeze and chop.
Preheat oven to 400. Grate cheese(s).
Melt butter in skillet.
Whisk in flour and cook 2m. Add cream
and whisk till mix boils. Add salt &
pepper. Let simmer 2m, whisking.
Remove from heat and stir in cheese
and spinach. Spread into baking dish
and top w/Parmesan.
Bake 20m, until Parm is bubbling.
Yield: 4

Pesto Mash

2 c fresh basil
1/2 c Parmesan
1 t sea salt
1/2 t red pepper flakes
1/2 c olive oil
1 1/2 lb russet potatoes
6 cloves garlic
4 tb unsalted butter
3/4 c Half & Half

Peel potatoes and cut into 2” cubes.
Blend basil, Parmesan, salt & pepper
flakes until minced; drizzle in olive
oil.
Boil potatoes and garlic in salted
water until tender, 15-20m. Drain and
return to pan. Melt butter and warm
Half & Half.
Dry potatoes briefly over med heat,
then mash.
Stir in butter, Half & Half + pesto.
Yield: 6

Cilantro Fig Salsa

2 onions
5 garlic cloves
1 lemon
1 bunch cilantro
1 jalapeno pepper
1/2 t sea salt
1 t cumin
3 tb olive oil
1 orange
8 fresh figs

Quarter onions. Peel garlic. Juice
lemon. Wash cilantro. Peel and dice
orange. Stem figs and cut into 1/8s.
Combine 1st 8 ingredients in food
processor till smooth. Stir in orange
and figs.
Yield: 8