Green Salad (Cucumber, Zucchini, Avocado) with Plum Sweet & Spicy Dressing

The spring is finally here and I feel like eating more vegetables, fresh fruits and berries. I start mornings with a glass of freshly made juice and my lunch becomes lighter and healthier. I present this special salad which is good for any diet. It has few ingredients but many flavors. I use all organic vegetables and highly recommend the same in your cooking. The dressing is slightly sweet with a touch of cayenne pepper, but you may change your ingredients if you’d like. My husband had this salad with broiled salmon for dinner and he was very pleased. Enjoy these simple, but nutritious recipes.

Cream of Rice Soup with Curry, Mushrooms, and Roasted Red Pepper Puree

You may substitute any fresh herb for a Parsley Sauce. Other dried mushrooms can also be used, but none will give the intensity of porcini. You will simply have a milder flavored soup.

When buying mushrooms leveled "cepes" or "porcini", let your nose lead you. The mushrooms should have a rich, woodsy character with overtones of leather. Dried ceps or porcini are very easy to use. Just pop them into a long-cooking stew and let them cast their magic. Or cover the mushrooms with water, bring to boil, simmer them, and watch the liquid become black with richness. Use that liquid as the base of a soup or sauce. This will  make the liquid much more flavorful. Remember, the magic is in the liquid, not the reconstituted mushroom.

The recipe from A Cook's Book of Mushrooms



Serves 4 to 6

Ingredients:

• 1 cup basmati rice, rinsed well
• 1/2 ounce dried porcini or any other mushrooms you prefer
• 1 1/2 tsp salt
• 1/2 tsp sugar
• 2 Tbsp. soy sauce
• 1/2 tsp sesame oil
• 1/2 small onion, thinly sliced
• 2 tsp curry powder
• 1 tsp paprika
• 2 cups milk
• 3 Tbsp Red Pepper Puree

For the Red Pepper Puree:

• 1 large red bell pepper
• 2 Tbsp. fresh lemon juice
• 2 tsp sugar
• salt to taste

For the Parsley Sauce:

• 1 cup fresh parsley, chopped
• 1 1/2 tsp vinegar
• 3/4 cup heavy cream
• Vietnamese fish sauce (available in Asian markets) to taste

Directions:

Bring 5 cups of water to a boil in a large pot. Add the rice while stirring, bring to a boil, then turn down to a simmer. Cover and cook for 15-20 minutes.

While the rice is cooking, place 2 cups of water in a small saucepan. Add mushrooms, salt, sugar, soy sauce, sesame oil, onion, curry powder, and paprika. Bring to boil, then turn down the heat and simmer for 20 minutes.

To make the Pepper Puree: preheat the broiler. Place the pepper in a pan and put in broiler. Broil for 10 to 15 minutes, or until the skin shrivel and begin to blacken. Place in a paper bag and let cool. Peel the skin entirely from the pepper, then slit it open and remove the stem, seeds, and veins. Place the roaster pepper in a food processor and add the lemon juice, sugar, and salt. Blend to a smooth puree. Set aside.

To make the Parsley Sauce: in a food processor, combine the parsley, 2 tablespoons water, and the vinegar until pureed. Pour into a medium saucepan and add the cream. Bring to a simmer and add fish sauce to taste. Keep warm.

Combine the cooked rice with its liquid, the mushroom mixture with its liquid, and the milk in a blender. Blend until smooth, adding more milk if necessary and adjusting for salt. Stir in the red pepper puree.

Put into bowls and swirl a teaspoon of herb sauce in each.

Sweet Potato Frittata with Tomato Salsa and Melon Soup with Ginger

This Sweet Potato Frittata recipe has very simple ingredients, but makes something very unique.



Melons are sweet, spicy, and musky, but with their high water content, they are best suited for soups, sorbets, granites, and of course eating fresh.

The beauty of this fresh Melon soup in its extraordinary simplicity. All you have to do is puree ripe melon and ginger in the blender. It's a very easy and elegant way to serve ripe fruit for the breakfast, the brunch or any holiday gathering.



Ingredients:

For the Frittata:

• 1 large sweet potato, about 7oz
• 1 Tbsp olive oil
• 1 shallot, peeled and finely chopped
• salt and pepper
• 4 eggs, large
• 2 Tbsp chives, finely snipped

For the Salsa:

• 2-3 medium tomatoes
• 3 Tbsp cilantro, fresh, chopped
• 2 Tbsp red onion, very fine chopped
• 1½ tsp lemon juice, from half a lemon
• 1 Tbsp olive oil, extra-virgin
• 1 Tbsp sesame oil
• dash Tabasco
• salt and pepper
• pinch of sugar

For the Melon Soup:

• 4 cups melon (peeled, seeded and cubed)
• 1 Tbsp ginger (freshly grated)
• 2 Tbsp lemon juice
• 1 tsp sugar (optional)

Directions:

Make the Salsa: Cut the tomatoes and place in a large bowl. Add the other salsa ingredients and mix well, seasoning with salt and pepper, and a pinch of sugar if you like.



Make the Melon Soup: Place melon, lemon juice, ginger, and sugar in a blender or a food processor. Process until the mixture is smooth, 1 to 2 minutes. 
Chill the soup until it's cold.


For the Frittata: Heat the broiler  to it's highest setting. Peel the sweet potato and cut it into small cubes. Heat a non-stick  or frying pan (suitable for use under the broiler/grill) and add the olive oil. When hot, toss in the potato and shallot, and season well with salt and pepper. Cook over a medium heat, turning occasionally, for about 4-5 minutes until the potatoes are just tender and lightly golden around the edges.



Lightly beat the eggs in a bowl, add the chives and pour over the sweet potatoes. Shake the pan gently to distribute the ingredients and cook over a low heat, without stirring, for a few minutes until the eggs are beginning to set at the bottom and around the sides.



Place the pan under the hot broiler briefly until the top of the frittata has set. Try not to overcook the eggs or they will go rubbery. Leave to stand a minute, then run a heatproof plastic spatula around the sides of the pan and invert the frittata onto a large plate. Spoon the tomato salsa into a neat pile on top and serve immediately.