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Red Lentil and Butternut Squash Soup

Ingredients:

2 teaspoons coarse sea salt

2 tablespoons curry powder

12 ounces red lentils

2 tablespoons unsalted butter

1 onion, cut into ½-inch dice

4 cloves garlic, minced

1 tablespoon freshly grated ginger

1 butternut squash (about 1 ½ pounds), peeled, seeded, and cut into ½-inch pieces

3 ½ cups chicken or vegetable broth

2 cups water

Directions:

Combine salt and curry powder, set aside.  Rinse lentils; set aside.  Heat butter in a large saucepan over medium heat.  Add curry mixture; stir until fragrant, about 1 minute.  Add onion, garlic, and ginger, cook until translucent, about 4 minutes.  Add squash; cook until just beginning to soften, about 5 minutes.  Add stock and water.  Bring to a boil; reduce to a simmer.  Cook until squash is tender, about 10 minutes.  Stir in lentils; cook until soft, 10 to 15 minutes.  Serve hot.  Serves 4 to 6

Quinoa Salad with Sweet Peppers and Roma Tomatoes

Ingredients:

3 cups quinoa, rinsed

1/3 cup extra virgin olive oil

2 tablespoons sherry vinegar

3 tablespoons fresh basil, thinly sliced

1 tablespoon coarse mustard

1 clove garlic, pressed or minced

Salt and pepper to taste

1 cup diced Roma tomatoes

2 sweet bell peppers, stemmed, seeded, and diced

Directions:

Bring 6 cups of water to boil in a stock pot.  Add the quinoa and a pinch of salt, return to a boil, reduce to a simmer, cook uncovered until all water is absorbed, 10 to 15 minutes.  Remove from heat and set aside to cool to room temperature.

Meanwhile, whisk olive oil, vinegar, basil, mustard, and garlic in a large bowl to blend.  Season to taste with salt and pepper. 

 Once the quinoa is cooled, add the quinoa, tomatoes, and peppers to the bowl, lightly toss to combine.  Serves 6.

Poached Salmon with Dill and Yogurt Sauce

 Nothing goes better than dill and yogurt.  This creamy sauce has a light flavor that compliments the salmon well. Both keta and sockeye salmon work well in this recipe.

 Ingredients:

2 lemons

2 tablespoons minced fresh dill fronds, plus 8-12 dill stems

2 small shallots, minced (about 4 tablespoons)

1/2 cup dry white wine

1/2 cup water

4-8 ounce salmon fillets

1 tablespoon Dijon mustard

2 tablespoons plain yogurt

2 tablespoons unsalted butter

 Directions:

Cut top and bottom off 1 lemon; cut into 8 to ten 1/4-inch thick slices.  Cut remaining lemon into 8 wedges and set aside.  Arrange lemon slices in single layer across bottom of 12-inch skillet.  Scatter dill stems and 2 tablespoons minced shallots evenly over lemon slices.  Add wine and water.

 Place salmon fillets in skillet, skin side down, on top of lemon slices.  Set pan over high heat and bring liquid to simmer.  Reduce heat to low, cover, and cook until sides are opaque but center of thickest part is still translucent (or until instant-read thermometer inserted in thickest part registers 125 degrees), 11 to 16 minutes.  Remove from heat and, using spatula, carefully transfer salmon and lemon slices to paper towel-lined plate and tent loosely with foil.

 Return pan to high heat and simmer cooking liquid until slightly thickened and reduced to 2 tablespoons, 4 to 5 minutes.  Strain cooking liquid through fine-mesh strainer into medium bowl; discard solids.  Return strained liquid to skillet; whisk in Dijon mustard and remaining 2 tablespoons shallot.  Simmer over high heat until slightly thickened and reduced to 2 tablespoons, 4 to 5 minutes.  Whisk in yogurt and juice from 1 reserved lemon wedge; simmer 1 minute.  Remove from heat; whisk in 2 tablespoons unsalted butter and 2 tablespoons minced fresh dill fronds.  Season with salt and pepper.

 Season salmon lightly with salt and pepper.  Using spatula, carefully lift and tilt salmon fillets to remove lemon slices.  Place salmon on serving platter or individual plates and spoon sauce over top.  Serve, passing reserved lemon wedges separately.  Serves 4.

Beet and Carrot Soup

 This soup is perfect for cleansing the body of the build up from the winter months.  Serve with spicy tofu or tempeh with a side of quinoa for a beautiful and satisfying meal.

 Ingredients:

1 teaspoon extra virgin olive oil

1 medium onion, sliced thin

1 clove garlic, minced

1/8 teaspoon sea salt

3-4 cups water

1 bunch beets, cut into large matchsticks (save the beet greens)

1 carrot, cut into large matchsticks

1/4 head green cabbage, shredded

2 tablespoons freshly squeezed lemon juice

1 tablespoon tamari or soy sauce

Garnish:  1 tablespoon fresh dill

 Directions:

Heat oil in soup pot.  Add onions, garlic, and salt; saute until soft.  Add water, beets, carrot, and cabbage and bring to a boil.  Lower heat and simmer, covered for 10-15 minutes, until vegetables are tender.  Meanwhile, wash beet greens, remove tough stems and cut greens into short, thin strips.  Add beet greens, lemon juice, and tamari to soup; simmer another 3-5 minutes.  Serve at once, garnished with dill.  Makes 4 servings.

Lemon Basil Potato Salad

 This is a light vegan-friendly potato salad that is a great side dish when grilling out.  The basil and lemon pair well to provide a bold flavor.

 Ingredients:

6-8 cups cubed Klamath Pearl Potatoes

 Dressing:

3 cloves garlic

1/3 cup tightly packed fresh basil

1/2 teaspoon sea salt

1 teaspoon lemon zest

3-4 tablespoons extra virgin olive oil

3-4 tablespoons freshly squeezed lemon juice

Directions:

Wash, scrub, and cut potatoes.  Place potatoes in large pot of boiling water.  Cook 10-12 minutes or until tender.  While potatoes are cooking, place garlic, basil, salt, and lemon zest on cutting board.  Chop together to a paste-like consistency.  Combine paste with the oil and lemon juice, set aside.  Drain potatoes and let cool.  Pour dressing over slightly warm potatoes, toss gently.  Serve immediately or chill to serve later.  Serves 6.

Cream Cheese Coffee Cake

 A great breakfast cake especially when you have company.  Leftovers should be stored in the refrigerator, covered tightly with plastic wrap.  For optimal texture, allow the cake to return to room temperature before serving.

 Ingredients:

Lemon Sucanat-Almond Topping:

1/4 cup sucanat

1 1/2 teaspoons finely grated zest from 1 lemon

1/2 cup finely chopped toasted almonds

 Cake:

2 cups all-purpose flour

1/4 cup whole wheat flour

1 1/8 teaspoons baking powder

1 1/8 teaspoons baking soda

1 teaspoon salt

10 tablespoons unsalted butter, softened but still cool

1 cup plus 7 tablespoons sucanat

1 tablespoon finely grated zest plus 4 teaspoons juice from 1 to 2 lemons

4 large eggs

5 teaspoons vanilla extract

1 1/4 cups plain yogurt

8 ounces cream cheese, softened

 Directions:

For the topping:  Adjust oven rack to middle position and heat oven to 350 degrees.  Stir together sucanat and lemon zest in small bowl until combined and sucanat is moistened.  Stir in almonds; set aside.

 For the cake:  Lightly oil 10-inch tube pan.  Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside.  In a separate bowl, beat together butter, 1 cup plus 2 tablespoons sucanat, and lemon zest at medium speed until light and fluffy, about 3 minutes, scraping down sides and bottom of bowl with rubber spatula.  Add eggs 1 at a time, beating well after each addition, about 2o seconds, and scraping down beater and sides of bowl as necessary.  Add 4 teaspoons vanilla and mix to combine.  Reduce speed to low and add one-third flour mixture, followed by half of yogurt, mixing until incorporated after each addition, 5 to 10 seconds.  Repeat, using half of remaining flour mixture and all of remaining yogurt.  Scrape bowl and add remaining flour mixture; mix at low speed until batter is thoroughly combined, about 10 seconds.  Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.

 Reserve 1 1/4 cups batter and set aside.  Spoon remaining batter into prepared pan and smooth top.  In the now empty bowl, beat cream cheese, remaining 5 tablespoons sucanat, lemon juice, and remaining vanilla teaspoon vanilla on medium speed until smooth and slightly lightened, about 1 minute.  Add 1/4 cup reserved batter and mix until incorporated.  Spoon cheese filling mixture evenly over batter, keeping filling about 1 inch from edges of pan; smooth top.  Spread remaining cup reserved batter over filling and smooth top.  With butter knife or offset spatula, gently swirl filling into batter using figure-8 motion, being careful to not drag filling to bottom or edges of pan.  Firmly tap pan on counter 2 or 3 times to dislodge any bubbles.  Sprinkle lemon sucanat-almond topping evenly over batter and gently press into batter to adhere.

 Bake until top is golden and just firm, and long skewer inserted into cake comes out clean (skewer will be wet if inserted into cheese filling), 45 to 50 minutes.  Remove pan from oven and firmly tap on counter 2 or 3 times (top of cake may sink slightly).  Cool cake in pan on wire rack 1 hour.  Gently invert cake onto rimmed baking sheet (cake will be topping-side down); remove tube pan, place wire rack on top of cake, and invert cake topping side up.  Cool to room temperature, about 1 1/2 hours.  Cut into slices and serve.  Makes one 10-inch cake, serving 12 to 16.

Sauteed Peas with Leeks and Mint

 Quick, simple and packed with flavor, this recipe will be a sure favorite.  Add the lemon juice right before serving, otherwise the peas will turn brown.

 Ingredients:

2 teaspoons olive oil

1 small leek, white and light green parts cut into 1/4 inch dice (about 1/2 cup)

1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)

3 cups shelled English peas

1/4 cup heavy cream

1/4 teaspoon sugar

2 tablespoons minced fresh mint

1 tablespoon unsalted butter

2 teaspoons white wine vinegar

Table salt and ground black pepper

 Directions:

Heat oil in 12 inch skillet over medium-high heat until shimmering.  Add leek and cook, stirring frequently, 3 to 5 minutes (leek should be softened).  Add garlic and cook, stirring frequently, until fragrant, about 30 seconds.

 Stir in peas, cream, and sugar.  Cover and cook until peas are bright green and just heated through, 3 to 5 minutes.  Add mint and butter and toss until incorporated.  Remove pan from heat; stir in vinegar.  Season with salt and pepper; serve immediately.  Serves 4.

Broiled Asparagus with Reduced Balsamic Vinaigrette

 The balsamic glaze can be made ahead; it will keep in the refrigerator, covered, for up to a week.  Trader’s Point Fleur de la Terre is a great substitute for the Parmesan cheese.

 Ingredients:

2 pounds asparagus spears, tough ends snapped off

1 tablespoon plus 1/4 cup extra virgin olive oil

Salt and black pepper

3/4 cup Spectrum organic balsamic vinegar

1/4 cup shaved Parmesan cheese

 Directions:

Adjust an oven rack to the uppermost position (about 4 inches from the heating element) and heat the broiler.  Toss the asparagus with 1 tablespoon of oil and salt and pepper to taste and then lay spears in a single layer on a heavy rimmed baking sheet.  Broil, shaking the pan halfway through to turn the spears, until the asparagus is tender and lightly browned, 8 to 10 minutes. 

 Meanwhile, bring vinegar to a boil in an 8 inch skillet over medium-high heat.  Reduce the heat to medium and simmer slowly until the vinegar is syrupy and reduced to 1/4 cup, 15 to 20 minutes.  Pour into a small bowl and whisk in 1/4 cup oil.

 Arrange the broiled asparagus on a serving platter.  Drizzle the reduced balsamic vinaigrette over the asparagus.  Sprinkle with the cheese and serve immediately.  Serves 4 to 6.

Mango and Radish Salad with Lime Dressing

 With sunny mango, rosy radishes, and bright green cucumbers, this salad’s flavors are as vibrant as its colors.

 Ingredients:

1 mango, peeled and cut into wedges

1/2 cucumber, seeds removed and thinly sliced

1 bunch radishes (about 8), halved or quartered

1 tablespoon finely grated lime zest and 2 tablespoons lime juice (from 2 limes)

2 tablespoons extra virgin olive oil

1 tablespoon honey

Coarse sea salt

 Directions:

Arrange mango, cucumber, and radishes on a platter.  Whisk together lime zest and juices, oil, and honey.  Season with salt.  Drizzle dressing over salad.

Blueberry Custard Tart

 A beautiful final product made with yummy organic blueberries.  A crowd pleaser that can be served as a breakfast item or a dinner dessert.

 Ingredients:

Tart Pastry:

1 cup plus 2 tablespoons flour

1/4 teaspoon salt

1 tablespoon sucanat

1/2 cup butter at room temperature, cut into small pieces

A mixture of 1/2 teaspoon vanilla extract and 3 tablespoon water

 Custard Tart:

Tart Pastry

1 pint blueberries

1 tablespoon flour

3 tablespoons Bourbon Barrel Foods sorghum

1 teaspoon finely grated lemon zest

1 egg

2/3 cup plain yogurt

1/2 teaspoon vanilla

1/8 teaspoon grated nutmeg

 Directions:

Tart Pastry:  Stir the flour, salt, and sugar together in a bowl, then work in the butter with two knives, your fingers, or a mixer until it makes fine crumbs.  Don’t let it become completely smooth, though.  Stir in enough vanilla-water to pull the dough together.  Wrap in plastic wrap and let rest in the refrigerator for 15 minutes.

 Line a 9-inch tart pan with the tart pastry and freeze it until it’s hard.  Preheat the oven to 425 degrees.  Set the frozen shell on a sheet pan and bake until lightly browned, about 25 minutes.

 Sort through the berries and remove any stems or badly bruised fruit.  Toss them with the flour, sorghum, and lemon zest and arrange them loosely over the bottom of the tart shell.  Mix the remaining ingredients together and pour over the berries.  Bake until the custard is browned and puffed, about 35 minutes.  Let cool before serving.  Makes one 9-inch tart.

Cream Cheese Fruit Spread

 The cream cheese provides a honey-flavored spread with calcium, while banana and blueberries deliver potassium and antioxidants.  Use this spread on whole grain toast or bagels, and scatter more blueberries on top.

 Ingredients:

1 cup Organic Valley cream cheese

1/2 cup blueberries

1/2 cup coarsely chopped banana

1 teaspoon honey

 Directions:

Puree cream cheese, blueberries, bananas and honey in food processor.  Spread over whole grain toast or bagel and serve immediately.  Makes 1 cup

Baby Spinach with Honey Mustard Tofu and Oyster Mushrooms

 Serve this hearty dish with steamed brown rice and a bowl of miso soup. 

Ingredients:

1 pound extra firm tofu

8 ounces oyster mushrooms, sliced

1 tablespoon plus ¼ cup extra virgin olive oil

Salt and pepper to taste

6 ounces baby spinach

 Honey Mustard Marinade:

½ cup lemon juice

3 tablespoons Dijon mustard

1 tablespoon soy sauce

2 tablespoons honey

2 tablespoons warm water

½ teaspoon garlic powder

Salt and pepper to taste

 Directions:

Preheat oven to 375 degrees.  Slice tofu crosswise into 8 slabs and place in one layer in a foil lined baking dish.  Pour half the marinade (below) over tofu, and reserve the other half.  Marinate tofu half hour, turning it over halfway through.  Bake the tofu until all liquid has disappeared and tofu has begun to brown, about 45 minutes.  Toss the mushrooms with a tablespoon of the olive oil and sprinkle with salt and pepper.  Roast until mushrooms are light brown and tender, 10 to 15 minutes. 

 Combine all marinade ingredients in a small bowl with a whisk to dissolve mustard and honey completely.  Use half of marinade for tofu and reserve the other half for the salad dressing.  To make the salad dressing, whisk the remaining quarter cup of olive oil into reserved marinade and season with salt and pepper, to taste. 

 Place a handful of spinach onto each plate, top with one or two pieces of tofu and sprinkle with roasted mushrooms.  Drizzle each salad with some of the dressing.  Serves 4

Whole Wheat Quesadilla with Monterey Jack and Cilantro Salsa

 Quesadillas, the grilled cheese sandwich of Mexico, make a great spur-of-the-moment snack, lunch, or accompaniment to salads or soups.  If you can find whole wheat tortillas, use them here.

 Ingredients:

Cilantro Salsa:

1 jalapeno chile, seeded

1 large bunch cilantro, stems removed

1/2 cup mint leaves

2 garlic cloves

1/2 cup plus 2 tablespoons extra virgin olive oil

Juice of 1 lime

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

Salt

Quesadilla:

Whole wheat tortillas

Monterey Jack cheese

Cilantro salsa

Diced tomatoes

Sliced avocados

 Directions:

For a creamy sauce, coarsely chop the chile, cilantro, mint and garlic, then puree in a food processor with 1/4 cup water and the oil.  Add the lime juice, cumin, coriander and salt.  Taste and correct the spices.  To make the sauce by hand, very finely chop everything, then stir in 1/4 cup water, the oil and the spices.

 Set a tortilla on a heavy, ungreased skillet over medium heat.  Grate Jack cheese generously over the top.  When the cheese has melted, drizzle with Cilantro Salsa, then fold the tortilla in half and serve topped with diced tomatoes and slices of avocado.  Salsa will yield 2/3 cup.

Strawberry Rhubarb Topping

 Fresh rhubarb may be one of the spring season’s most underrated treats.  Though classified as a vegetable, rhubarb’s tart flavor nicely complements the sweetness of ripe berries.  This is an irresistible and healthful topping for any number of desserts, from cheesecake to ice cream or even as a topping with plain yogurt.

 Ingredients:

Zest and juice of 1 orange

1/4 cup honey

1 pound rhubarb, sliced

1 apple, cored and chopped

1 pound strawberries, hulled and sliced

 Directions:

Place the orange zest and juice in a sauce pan along with the honey, rhubarb and apples.  Simmer for ten minutes, then remove from the heat and stir in strawberries.  Serve warm or at room temperature, spooned over ice cream, cheesecake or yogurt.  Yields 4 cups.

Spicy Grilled Potato Salad with Mixed Mild Peppers

 This salad tastes best hot off the grill.  Prepare the other salad ingredients while the water heats so everything is timed perfectly.  Because the potatoes are precooked, they need only brown on the grill; you can grill them alongside your main dish over a charcoal or gas grill fire of any intensity.

 Ingredients:

Grilled Potatoes:

1 1/2 pounds Yukon gold or red potatoes, 2 to 3 inches long, scrubbed and unpeeled, cut into eighths

1 1/2 teaspoons salt

2 tablespoons olive oil

1/4 teaspoon ground black pepper

 Salad:

1 teaspoon white or red wine vinegar

Salt

1/4 teaspoon ground black pepper

2 mild peppers, roasted, peeled, seeded, and cut into 1/2-inch pieces

1 jalapeno chile, seeded and minced

3 tablespoons lime juice

1/2 teaspoon sucanat

4 tablespoons olive oil

3 scallions, white parts only, sliced thin

3 tablespoons minced fresh cilantro leaves

Mixed salad greens

 Directions:

In a large Dutch oven or stockpot, bring 4 quarts water to boil over high heat; add 1 teaspoon salt.

 Skewer potato pieces.  Drop skewers into boiling water and boil until paring knife slips in and out of potato easily, about 10 minutes.

 While potatoes boil, line rimmed baking sheet with paper towels.  With tongs, remove skewers to paper towel-lined baking sheet; pat potatoes dry with additional paper towels.  Discard paper towels (potatoes can be cooled to room temperature, covered with plastic wrap, and kept at room temperature for up to 2 hours); brush all sides of potatoes with olive oil and sprinkle with remaining 1/2 teaspoon salt and pepper.

 Place skewers on hot grill; cook, turning skewers twice with tongs, until all sides are browned, 2 to 3 minutes per side over high or medium-high heat or 4 to 5 minutes per side over medium or medium-low heat.

 Slide hot potatoes off skewers into medium bowl and use immediately.

 Toss potatoes with vinegar, salt, and pepper.  Add roasted peppers; toss to combine.

 Whisk lime juice and sucanat in small bowl until sucanat dissolves; whisk in olive oil and salt to taste.  Pour mixture over potatoes and add scallions and cilantro; toss to combine.  Serve over mixed salad greens.  Serves 4 to 6

Seared Salmon with Spinach and Creamy Roasted Peppers

 Though salmon isn’t a traditional Mexican fish, there is nothing more wonderful than a creamy roasted poblano sauce with the full-flavored pink flesh of a seared salmon fillet.  This creamy roasted pepper sauce comes out much smoother, much more beautifully green when everything is pureed in a blender instead of a food processor.  No masa harina?  You can use an equivalent amount of all purpose flour.

 Ingredients:

2 fresh poblano peppers or a mix of mild peppers

10 ounces baby spinach, cleaned and dried (about 10 cups)

3 tablespoons vegetable or olive oil

3 garlic cloves, peeled and halved

1 to 2 tablespoons masa harina or all purpose flour

1 1/2 cups milk, plus a little more if needed

Four 4 to 5 ounce (1 to 1 1/4 pounds total) skinless salmon fillets

Salt and ground black pepper

 Directions:

Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, 10 minutes for the broiler.  Place in a bowl, cover with a kitchen towel and let sit until cool enough to handle. 

 Steam the spinach until completely wilted, usually about 2 minutes.  Uncover and set aside.

 Turn the oven on to its lowest setting.  Heat the oil in a very large skillet, preferably nonstick, over medium.  Add the garlic and cook, stirring regularly, until soft and lightly browned, about 4 minutes.  Using a slotted spoon, scoop the garlic into a blender.  Set the skillet aside.

 Rub the blackened skin off the peppers and pull out the stems and seed pods.  Rinse the peppers to remove bits of skin and seeds.  Roughly chop and add to the blender, along with masa harina and milk.  Blend until smooth.

 Return the skillet to medium-high heat.  Sprinkle both sides of the fish liberally with salt and pepper.  Lay the fillets in the hot oil and cook until richly browned, about 2 to 3 minutes.  Use a spatula to flip the fillets, and cook until the fish barely flakes when pressed firmly with a finger or the back or a spoon (you want it slightly underdone).  Using a spatula, transfer the fish to an ovenproof plate and set in the oven.

 With the skillet still over medium-high, pour in the poblano sauce and whisk until it comes to a boil and thickens, about 1 minute.  Reduce the heat to medium-low and simmer, stirring frequently, for 5 minutes to blend the flavors.  If the sauce has thickened past the consistency of a cream soup, whisk in a little more milk.  Taste and season with salt, usually a generous 1/2 teaspoon.  Add the spinach to the sauce and stir until it is warm and well coated with sauce.

 Divide the creamy spinach-poblano sauce among four plates.  Top each portion with a piece of seared fish, or lay the fillets down first and spoon the sauce over the fillets.  Serve immediately.  Serves 4

A cheerful dessert, this tart gets its beauty and sweet taste from the lovely strawberries.  As the seasons change, try it with raspberries, blackberries or blueberries.

Ingredients:

1 1/4 cup rolled oats

1/4 cup almonds, ground

1/4 cup walnuts, ground

1/4 cup whole wheat all purpose flour

Pinch of salt

1/4 cup honey or maple syrup

2 tablespoons vegetable oil

2 tablespoons water

2 cups strawberries

1 cup apple or berry juice

2 tablespoons kudzu, arrowroot or cornstarch

Directions:

Preheat oven to 350 degrees.  Combine oats, ground nuts, flour and salt together in a bowl.  Add 2 tablespoons of honey, oil and water; mix well.  Press the mixture into an 8-by-8-inch pan with wet hands.  Bake 10-12 minutes.  Remove from oven and let cool.

 Wash and trim strawberries and cut in half.  Mix juice and kudzu together in a small pan until kudzu is dissolved.  Add 2 tablespoons of honey; heat mixture, on medium heat, stirring constantly until thick and clear; about 5 minutes.  Remove from heat; stir in strawberries.  Pour mixture on top of prebaked oat-nut crust.  Allow to cool at room temperature or in the refrigerator before serving.  Makes 9 servings.

Mango and Avocado Salad with Black Beans

 The tropical flavors of mango and citrus complement black beans in this colorful salad.  Very quick and easy to prepare.  Try serving it over a bed of mixed salad greens.

 Ingredients:

2 ripe but firm avocados, halved and peeled and cubed

3 tablespoons lime juice, divided

2 ripe but firm mangoes, peeled and cubed

1 jalapeno, stemmed, seeded and finely chopped

Sea salt and freshly ground black pepper

1 teaspoon grated lime zest

1/4 teaspoon succanat

2 tablespoons chopped cilantro, plus more for garnish

3 tablespoons olive oil

1 (15-ounce) can black beans, rinsed and drained

 Directions:

Gently toss avocado with 1 tablespoon of the lime juice in a medium bowl.  Add mango, jalapeno and salt and gently toss to combine.  Set aside.

 Whisk together remaining 2 tablespoons lime juice, zest succanat and cilantro in a large bowl.  Whisk in oil until thoroughly combined to make a thick vinaigrette then season with salt and pepper.  Add black beans and avocado mixture and toss gently.

 Add black beans and avocado mixture and toss gently.  Spoon salad onto plates, garnish with cilantro and serve immediately.  Serves 6

Warm Potato Salad with Goat Cheese

 Tart goat cheese gradually melts onto warm vinaigrette-covered potatoes to create a creamy coating.

 Ingredients:

2 pounds red potatoes, scrubbed well and cut into 3/4-inch pieces

Coarse salt and freshly ground pepper

2 tablespoons white wine or red wine vinegar

1 teaspoon Dijon mustard

3 tablespoons extra virgin olive oil

3 ounces crumbled goat cheese (1/2 cup)

1 celery stalk, finely chopped

1 small shallot, finely chopped

2 tablespoons finely chopped fresh flat leaf parsley

 Directions:

Cover potatoes with water in a medium saucepan; season with salt, and bring to a boil.  Reduce heat, and simmer until tender, 10 to 12 minutes.  Drain, reserving 1 tablespoon cooking liquid.  Let potatoes cool for 5 minutes.

 Whisk together vinegar, mustard, and reserved cooking liquid.  Add oil in a slow, steady stream, whisking constantly until emulsified.

 Transfer potatoes to a bowl, and drizzle with vinaigrette.  Gently stir in goat cheese, celery, shallot, and parsley.  Season with salt and pepper.  Serves 4.

Asparagus and Mushroom Sauce with Caramelized Shallots

 If pencil-thin asparagus is available, they don’t need to be halved, but thicker asparagus should be sliced in half, and very thick pieces need to be quartered.  You may add 1/4 cup Parmesan cheese when you toss the sauce with pasta, preferably linguini, then offer extra Parmesan at the table.

 Ingredients:

1 pound medium asparagus spears, tough ends snapped off; spears halved lengthwise, then cut diagonally into 1-inch pieces

1/4 cup olive oil

4 large shallots, thinly sliced

1/2 pound white mushrooms (or crimini mushrooms), brushed clean and thinly sliced

 Directions:

Bring 1 inch of water to boil in large pot.  Put asparagus in steamer basket, then carefully place steamer basket in pot.  Cover and steam over medium-high heat until asparagus is just tender, about 2 minutes.  Remove asparagus and set aside.  Reserve 3/4 cup of the asparagus steaming liquid.

 Heat oil in large skillet over medium heat.  Add shallots; saute, stirring occasionally to separate rings, until crisp and light brown, about 10 minutes.  Add mushrooms, increase heat to medium-high, and saute until they soften and release their juices, about 5 minutes longer.  Season with 1 teaspoon salt and 1/2 teaspoon pepper or to taste.

 Add asparagus and reserved cooking liquid.  Simmer until asparagus is heated through and sauce has thickened a bit, about 2 minutes longer.  Adjust seasonings.  Toss with pasta and serve.  Makes enough for 1 pound of pasta.