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Spring Couscous Salad

Asparagus is essential for a healthy cardiovascular system as just one serving of this succulent and tender veggie supplies almost 66% of the daily recommended intake of folate. The ingredients below compliment asparagus and would partner great with grilled salmon. We prepare it as a vegetarian main course at home as it is filling as well as delicious on its own!

4 to 6 servings.

• 3 tablespoons extra-virgin olive oil
• 2 cups Israeli couscous (located in the pasta section)
• 2 cloves garlic, minced
• 3 cups chicken or vegetable stock
• 1 bunch tender asparagus,tough ends trimmed
• 1 diced ripe tomato
• ¼ cup Kalamata olives pitted and diced
• ½ cup crumbled feta
• 1/2 cup chopped fresh parsley
• ½ teaspoon dried oregano
• Fresh ground black pepper to taste
• Arugula leaves

• In a medium saucepan, warm the olive oil over medium heat then quickly 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.

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.

Spinach 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. Just a wonderful flavor I can't resist!

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.

Good for You Lentil Salad

This combination is powerful. You'll find it hard to beat the cholesterol lowering fiber from lentils, cancer fighting red peppers, avocado and onions, and lycopene from tomatoes. I think it is one of the best recipes for great flavor and great health benefits. It's one I use often for my cooking demonstrations.

4 servings.

• 1 cup lentils (French green lentils or black Beluga lentils are the best varieties to use for lentil salads because they have lots of flavor and they hold their shape when cooked.)
• 2 tablespoons red wine vinegar
• Salt to taste usually 1 teaspoon
• Fresh-ground black pepper to taste
• 3 tablespoons extra-virgin olive oil
• 1/2 cup thinly sliced scallions or fresh chives
• Finely dice 1/4 cup flavorful sweet red peppers
• 3 tablespoons chopped parsley
• Cleaned and dried lettuce
• 1/2 cup crumbled goat or feta cheese
• 1 cubed avocado
• 1 cup cherry tomatoes

• Sort and rinse the lentils. Cover with water by 3 inches (the length of your index finger)and bring to a boil. Immediately reduce to a simmer and cook until tender all the way through about 20 minutes. Drain lentils.
• Toss the lentils with the red wine vinegar, salt, and fresh-ground black pepper. Let sit for 5 minutes. Taste and add more salt and vinegar if needed. Then add the olive oil, scallions and parsley
• Toss in the sweet peppers, parsley then ladle each serving of the lentil mixture into a large lettuce leaf and garnish with the above suggestions to your liking. Serve immediately
• Variations: 1/2 cup peeled and diced cucumber, 1/4 cup each diced carrots, celery, and onion

Miracle Butternut Squash Soup

This butternut squash soup recipe is a nutritious and delicious addition to your Thanksgiving dinner or any gathering of family and friends. You can prepare this soup a few days ahead as the flavor develops nicely. It is a perfect soup on a cold, rainy day to warm the soul or just remind us of how good it is to be alive.

6-8 servings.

• 1 large butternut squash cut in half lengthwise
• Salt and fresh black pepper
• 2 T. olive oil divided
• 6 whole cloves of garlic peeled
• 10 dried sage leaves or 2 t. powdered sage
• 1 T butter
• 1 large or 2 medium sized leeks well washed and cut into circles (use white part and a bit of the pale green part only)
• 1 stalk celery roughly chopped
• 1 large peeled carrot roughly chopped
• 2 bay leaves
• 1 t. dried thyme
• 1 t. turmeric
• ½ t. ground ginger
• ½ t. ground cinnamon
• 4-5 cups chicken or vegetable stock (homemade would be best but if you don't have time use the boxed kind)
• 1 cup of coconut milk
• 1 T Agave nectar or sugar

• Preheat oven to 375F Place halved, seeded and cleaned butternut squash on a sided baking sheet. Season the insides of both pieces with salt and pepper and rub with 1 Tbsp olive oil. Place 3 peeled garlic cloves under each side of the cavity of the squash where the seeds were scooped out. Lay the squash cut side down on a baking sheet, scatter the sage leaves under each piece of squash and roast for 45 minutes or until the squash is tender but not mushy.
• When squash is cool enough to handle, peel and cut it up into chunks about 2 inch cubes. Save garlic for adding to soup later.
• Meanwhile melt the butter and remaining olive oil in a large heavy pot over medium-low heat. Add the leeks, celery and carrots and a generous pinch of salt. Stir the mixture occasionally until tender and starting to brown, about 10 minutes.
• Add the roasted squash and garlic, bay leaves, thyme, turmeric, ground ginger, cinnamon and stock. Bring to a slow boil then reduce heat to low, partially cover, and simmer 20 minutes. Lastly, stir in the coconut milk and Agave. Continue to heat over low flame for a minute.
• Off heat add if needed salt, pepper and remove bay leaf. Puree with an emersion blender or in batches puree in a blender until smooth. If it's too thick to your liking add more chicken broth and gently reheat.
• Serve hot in bowls topped with a swirl of sour cream, chards of parmesan, chopped chives, green onions or minced fresh thyme. Cinnamon croutons would be delicious on top. Optional idea: This soup would be wonderful to flavor risotto, by alternating broth and some of this soup.

Collard Roll Ups

10 servings.

Sauce Ingredients
• 1 cup chopped onion
• 2 tablespoons olive oil
• 2 minced garlic cloves
• 3 tablespoons dry red or white wine
• 28-ounce can plum tomatoes, drained and chopped
• 1/8 teaspoon Agave syrup or sugar
• 1/4 teaspoon crumbled dried rosemary
• 1/2 teaspoon dried oregano
• A pinch of dried hot red pepper flakes

Filling Ingredients
• 15-ounces ricotta
• 1/2 pound mozzarella shredded
• ½ cup of grated parmesan
• ½ teaspoon dried thyme
• 1 large egg, beaten lightly
• ¼ teaspoon grated nutmeg
• ½ cup roasted red peppers, diced
• 1 cup tender corn kernels uncooked
• 1/2 cup thinly sliced scallions
• 1/4 cup minced fresh parsley leaves
• Salt and pepper to taste
• Optional: Sliced basil and grated parmesan on top

DIRECTIONS FOR THE SAUCE
• In a saucepan cook the onion in the olive oil over medium heat, stirring occasionally, until it is softened, add the wine while increasing the heat, and simmer the mixture for 2 minutes. Add the garlic, wine, tomatoes, sugar, herbs and pepper flakes and simmer stirring occasionally for 15 minutes. When it is very thick and the liquid is almost evaporated spread 1/3 of it in the bottom of a large shallow casserole or baking dish. Reserve the remaining sauce.

DIRECTIONS FOR THE ROLL UPS
• Carefully trim out the tough center rib and stem of the collard leaves lengthwise leaving two separate pieces. Steam the collard pieces for 5 minutes, or until they are crisp-tender. Handle gently as not to tear the tender leaves. Drain and refresh them in a large bowl of cold water. Set the leaves aside on a clean dish towel.
• In large bowl mix all of the filling ingredients except for the basil and extra parmesan. Begin by mounding 2 heaping tablespoons of the cheese mixture at the top end of each collard leaf. Roll up the leaf tucking in the sides as you go to form a roll. Place each piece, tucked side down, into one layer in the casserole dish that has a layer of tomato sauce in it. Continue to assemble all of collard leaves in this same manner.
• Ladle the rest of the sauce over the rolls. Cover with foil and place in the middle of a preheated 350° oven for 45 minutes, or until the sauce is bubbling. The last five minutes remove the foil and sprinkle basil and parmesan over and serve.
• -To your good health, Lee Newlin

Beans, Greens and Roasted Garlic Soup

This soup is so nourishing and full of good things to build up your immune system. I created this recipe several years ago and after several pots later I found that by adding other healthy ingredients this became a great soup as well as delicious.

6-8 servings.

• Preheat oven 425º- Roast a head of garlic drizzled with olive oil and wrapped in foil- around 1 hour. Set aside to cool.
• Cook 1 cup of small dried tube shaped pasta al dente so it holds up well in the soup. Rinse w/ cold water, drain and set aside.
• In a large pan with a little olive oil, sauté 1 large cleaned chopped leek and 1 T minced fresh rosemary for 5 minutes.
• Add 8 cups chopped, cleaned kale, 3-4 cups peeled, chopped fresh sweet potatoes cubed and the roasted garlic Sauté this while stirring for 5 minutes.
• Add 7-8 cups vegetable or chicken stock and bring to a slow boil. Immediately lower heat and simmer for 15 minutes
• Add 2 cans drained and rinsed Cannellini beans Prepared pasta (1) 16 oz, can of Italian diced tomatoes 2 t. Italian seasoning Salt and pepper 1 T. chopped fresh basil (optional)
• Heat through but don’t boil. Serve immediately. (You could prepare this in advance saving the cooked pasta, beans, basil and tomatoes to add a couple of minutes just before serving)

Lee's Kitchen Garden Punch

This tasty drink is a favorite among our garden guests. Poured over ice it is refreshing and has great flavor. In the spring when lemon balm is abundant gather some and surprise your guests with a great beverage. They will never guess your secret ingredient...lemon balm! You could adulterate this with rum.

25 servings.

Ingredients
• 1 (46 ounces) unsweet pineapple juice
• 1 (32 ounces) white grape juice
• 1 large handful of fresh lemon balm sprigs
• 1 large handful of fresh mint (I personally love apple mint)
• 4 small cleaned lemons sliced into circles (remove seeds)
• 3-4 cleaned limes sliced into circles
• Juice of 3 fresh lemons
• Additional sprig tips of fresh mint and lemon balm

Directions
• The night before or several hours prior to serving, bruise the bunches of lemon balm and mint between your hands to release flavor.
• Place the herbs in a large crock or pitcher, and cover with the juices and lemon slices. Chill thoroughly.
• If possible stir while pressing down on herbs with back of a wooden spoon.
• The next morning (or several hours later) remove the discolored herbs and replace with fresh herb sprigs.
• Pour herbal mixture into a large container or punch bowl. Then gently pour chilled white grape juice or champagne over lemon juice, lime slices, and a sprig of fresh lemon balm or mint. Add an ice ring to keep things chilled.
• Serve over glasses of ice or into individual punch cups.

Asparagus Soup Primo

To prepare an asparagus soup without cream seems unheard of but this one is delicious without it. Great flavor abounds!

4-6 servings.

• 1-1/2 pounds green asparagus cleaned & trimmed. Reserve ends for broth
• 1 large bunch of scallions, green part set aside, white part chopped (about 2 cups)
• 1 cup of peeled and sliced potato
• Sprig of fresh thyme
• 1/4 cup chopped parsley
• 1 bay leaf
• 2 T. butter
• 1 T fresh lemon juice
• Sea salt and pepper, to taste

• In a large pot with 5 cups of water add asparagus ends, herbs, and scallion greens. Add 1/2 teasp. of salt and bring to a boil. Reduce to a simmer for only 25 minutes. Strain it and set aside. Cut off the tips of the asparagus where they break normally. Set aside while you chop the remaining "middles" into 1/2 inch pieces Melt butter in a soup pot. Over medium heat add the white part of the scallions, asparagus middles and potato slices. Cook for 5 minutes or until the butter starts to brown. Pour the reserved hot stock through a strainer right into the pot of asparagus and potato and simmer for 5 minutes. Press solids to get all flavors out. Using a stick blender puree the soup until smooth. Season with salt and pepper to taste and add asparagus tips, simmering 5 minutes more. Delay doing this unless you are going to serve immediately. The bright green color fades when it sits too long.

Ratatouille

Although ratatouille originated in Nice, France as a rustic vegetable stew, as Southerners, we’d like to claim it as our own. Its popularity has grown because it is easy to “stir up” (the French meaning for touiller) and offers one of Indian summer’s most flavorful dishes. Southerners are especially partial because it calls for so much of the garden’s summer harvest including eggplant, zucchini, tomato, bell pepper, onion, and selected fresh herbs. A loaf of sourdough peasant bread is the perfect accompaniment for a simple lunch or dinner meal. Ratatouille can also be served cold or warm, and is wonderful over pasta. Leftovers make a great appetizer spread on crostini (in French means “little toasts”). You can prepare this stew during the day of making sure it is done in the correct sequence as not to miss out on the flavor of the dish. If you aren’t growing your own garden fresh vegetables then make a path to the closest Farmer’s Market for the best produce.

4-6 servings.

• 3 tablespoons olive oil
• 1 large yellow onion quartered lengthwise and thinly sliced crosswise
• 4 garlic cloves, thinly sliced
• 1 large eggplant cut into 1-inch cubes, skin on
• 1/2 teaspoon fresh thyme leaves minced or ¼ teaspoon dried
• 2 medium zucchini 1 inch cubes, skin on
• 2 assorted bell peppers red, yellow or green cut into 1-inch pieces
• 3 medium tomatoes peeled and chopped
• 1-2 teaspoons salt plus some for sweating eggplant and zucchini
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh flat-leaf parsley
• ½ teaspoon or more, black pepper

• Put diced eggplant and zucchini in separate colanders and sprinkle with a little salt, let drain for 30 mins blot dry with paper towels. Do not rinse.
• Set a large sauté pan over medium/low heat and add 1 tablespoon of olive oil and onions cooking till wilted and lightly caramelized, usually around 10 minutes, uncovered. This adds sweetness so take your time
• Add 2 more tablespoons of olive oil, the garlic, prepared eggplant and thyme stirring occasionally for 10 minutes or until tender, uncovered.
• . Stir in zucchini, peppers, tomatoes and salt, if needed, cooking for 10 minutes or until tender, uncovered. You can add more olive oil if it seems to be sticking.
• At the end of cooking add basil, parsley, and black pepper.
• . Ladle into individual bowls or on plates. Garnish with some grated Parmigiano Reggiano cheese. (You can serve either hot or at room temperature) Serve with crusty warm bread or over pasta, rice or couscous. -To your good health, Lee Newlin

Roasted Veggie Stratta

If you want a fantastic aroma to permeate your kitchen this winter then this scrumptious dish (which is Larry's favorite) is your answer. This seems like a bunch of ingredients but they don't need a lot of fussing over so it goes quick. You may add to or delete any of these veggies and you can cut the recipe into half but we usually serve this feast to a crowd as it is a favorite.

10-12 servings.

• 2 onions
• 1 eggplant cubed
• 2 red peppers
• 1 turnip peeled
• 2 zucchini
• 2 cups mushrooms
• 2 carrots
• 2 white potato
• 1 sweet potato
• 3 cups brussel sprouts
• 1 head garlic peeled and chopped roughly
• 2 Tbs of rosemary chopped
• 1 cup parsley, minced
• 2 t. dried thyme
• ¼ cup + balsamic vinegar
• ¾ cup olive oil
• 16 oz. diced tomatoes
• 2 cups quinoa, Israeli cous cous, or orzo
• 2 cups grated gruyere or crumbled goat or 8 oz. Neufchatel cream cheese
• 1 cup grated parmesan

• Preheat oven to 400º
• Chunk all cleaned and trimmed veggies except brussel sprouts and toss in a extra large bowl with garlic, herbs, vinegar and olive oil
• Pour into a large roasting pan and roast for 30-45 mins or until tender.
• Meanwhile cook grains or pasta per package instructions or till tender.
• Remove veggie roasting pan and mix in tomatoes.
• In a large oven proof dish, rub bottom with olive oil. Evenly layer cooked grains, then dot with cheese and layer the roasted veggies on top. Bake for 30 min. or until hot. Pull out of oven and sprinkle parmesan on top.

Power House Salad

This salad could stand in all by itself as a nutritional and flavor packed entree. The miso dressing is incredible and we love to serve it to company or on our "Friday Night Dinner Date" with each other. Just a beautiful salad inside and out.

4-6 servings.

Dressing
• ¼ cup brown rice vinegar
• 1 ½ T light miso
• 1 clove garlic minced
• 1T honey
• ½ cup olive oil
• ½ t. sea salt

Vegetables
• 3 T. dried hijiki sea vegetables
• 16 oz shelled frozen edamame beans
• ½ daikon peeled
• 1 carrot peeled
• 4 handfuls baby spinach, arugula, mixed greens
• 15 oz can drained and rinsed soy beans

• In a medium bowl whisk all ingredients for the dressing till emulsified. Set aside
• Rehydrate hijiki in hot water 10 mins till double in size. Drain water off. Defrost beans and mix with hijiki and season with salt
• Using peeler make a pile of long shavings from daikon and carrot then cut into matchstick thin pieces.
• Wash greens and dry well. Toss with hijiki, edamame, vegetables, beans. By spoonfuls drip dressing on this until lightly coated but not drowning. Serve on a large platter of greens or in pretty bowl.