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Couscous Salad

This is a great meal on it’s own as a vegetarian main course or it can partner well with grilled salmon, chicken or steak.

4 to 6 servings.

• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• ½ cup finely diced sweet potato or butternut squash
• ¼ cup pine nuts lightly toasted
• 2 cups Israeli couscous (located in the pasta section)
• 2-3 cups chicken or vegetable stock
• 2 tablespoon minced sun dried tomatoes packed in oil
• ¼ cup Kalamata olives pitted and diced
• ½ cup crumbled feta
• ½ teaspoon dried oregano
• 1 cup chopped fresh basil leaves or parsley
• fresh pepper to taste
• Arugula leaves

• In a medium saucepan, warm the olive oil over medium heat then quickly add the garlic, squash, and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Slowly add the stock and bring to a boil. Immediately reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Take off heat.
• In a large bowl, toss the cooked couscous with the tomatoes and allow to cool. When the mixture is cooled, add the olives, feta fresh herbs. Toss to combine and serve over arugula leaves.

Asparagus Soup with Tarragon and Lemon Zest

6 servings.

• 1- bundle of fresh green asparagus, tough ends removed and remaining spears cut into 2-inch pieces (approximately 1-2 pounds)
• 3 cups chicken or vegetable stock
• 1/4 cup chopped fresh tarragon
• Juice of 1 small lemon
• Salt and pepper, to taste
• Grated zest of 1 lemon
• 1/2 cup crème fraîche (or sour cream)

• Bring a large pot of salted water to a boil. Add asparagus and boil for two minutes until it is bright green and just tender. Immediately submerge the asparagus in ice water to stop cooking and drain. Set aside.
• Bring the stock to a boil or keep cool, depending on how you want to serve the soup. Add asparagus to stock along with tarragon and lemon juice. Puree in a blender until smooth. Season with salt and pepper to taste. Meanwhile, add lemon zest to creme fraiche. Serve the soup, hot or cold, in small bowls, topped with creme fraiche. Scatter a few leaves of the tarragon on top.

Kale Tarragon

This is one of my favorite dishes and kale is plentiful in the spring as well as fall. It has everything you need for a satisfying, yet healthy meal and is spectacular to see all of the great colors. The lemony sauce is delicious with the tarragon and makes the dish so full of great flavor. Make sure that you pour the sauce over a heated mixture of potatoes and kale.

6 servings.

• 2 # small yellow potatoes
• 7 T olive oil divided
• 1 medium onion diced
• 1 bunch Kale, large stems removed, leaves chopped into 1 inch dice
• 1 large clove garlic minced
• ½ cup diced red pepper
• 2 T champagne vinegar
• 2 T fresh lemon juice
• 1 T fresh tarragon
• 2 green onions chopped for the very end

• Steam or boil potatoes till just tender. While you are waiting for potatoes to finish cooking prepare sauce.
• Combine vinegar, lemon juice, ½ t. tarragon, 6 T olive oil, salt and pepper. Set close by.
• Drain potatoes and cut into smaller pieces place in large bowl cover to keep warm.
• Next heat a skillet over medium heat. Add 1 T olive oil, onions sautéing until translucent. Add kale, red pepper and garlic. Cook until kale is tender-5 minutes or so. Cover pan to speed this up. When tender add potatoes then pour sauce over everything. (Important! toss the dressing while the mixture is hot, to incorporate the flavors). Taste and season as necessary with salt, pepper and rest of tarragon. Sprinkle green onions over the top and serve warm or at room temperature.

Asian Mango Salad

This is abundant in delicious flavors and is simply beautiful served in a pretty glass bowl to highlight the great colors. The flavors mingle together for an unforgettable meal. This would be a wonderful lunch for a group as you could add either 2 cups of grilled, sliced chicken or peeled, cleaned, cooked shrimp.

4-6 servings.

Mango Vinaigrette
• 5 T. mango fruit nectar
• 1 clove garlic minced
• 2 t. agave or sugar
• 2 t. lemon juice
• 1/2 cup extra virgin olive oil
• 1 t. Dijon mustard

Noodle Salad
• 1/2 pound soba or udon noodles
• 1 t. sesame oil
• 4 handfuls of baby salad greens
• 1/4 cup each of slivered red peppers, carrots and snow peas
• 2 T. diced pickled ginger
• 1 T.toasted sesame seed
• 2 T. chopped green onions
• 2 T. each fresh mint and cilantro

• Prepare vinaigrette by whisking all but the olive oil until sugar has dissolved. Slowly pour in olive oil as you are briskly whisking the mixture until it thickens somewhat. Set aside
• Cook the noodles in salted, boiling water until al dente, approximately 6 minutes. Drain, place in a bowl and toss with the sesame oil.
• In a separate bowl toss the vegetables, salad, ginger, green onion, herbs and vinaigrette.
• Gently place a layer of the vegetable mixture, noodles and sesame seed repeating twice ending with vegetables with sesame seeds scattered over it. Serve room temperature.

Spring Curried Soup

This wonderful recipe was given to me by Helen Clark who was an incredible cook. Every time I prepare it, which is often, I think of her with great affection. It is nourishing and just incredibly delicious. The curry and potato make a classic combination which is not spicy at all.

4-6 servings servings.

• 1 large potato peeled and diced
• ½ cup sliced green onions
• 6 T butter total
• 1 # fresh spinach 12 cups total (don’t use frozen!)
• 2 t curry
• 1/3 cup flour
• 4 cups homemade chicken stock
• 1 T lemon juice fresh
• 1 8oz. container sour cream or Greek yogurt

• In a large stock pot cook potato and onion in 2 T butter over med low heat for 10 mins. Add curry powder then add spinach till wilted, stirring evenly. Place this in a separate bowl and let cool.
• In same pan melt remaining 4 T. butter and add flour to make a roux. Stir constantly until light brown. Slowly pour in stock whisking the entire time. Remove pot from heat. Stir in spinach and lemon. (reserve bowl for use later) At this point you could add the lukewarm mixture in a blender or use a stick blender to process soup till smooth and creamy. If using a blender pour mixture back in stock pot and heat over medium temp till thick
• Place sour cream in spinach bowl and ladle 1 cup soup into it to temper the mixture, stirring slowly, and then add to rest of soup. DO NOT boil as you reheat. Serve with homemade croutons or a dollop of yogurt or sour cream in each bowl.
• Croutons Tear or cut a 12 oz loaf of rustic bread and toss with a bit of olive oil, salt and pepper. Bake for 15 mins at 350º. Cool slightly.