New Spring Menu

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Fava Bean Bruschetta



Favas are sometimes called broad beans or horse beans, and are most often used in Mediterranean foods. This bruschetta is a delicious way to showcase them. Manchego viejo cheese is aged and has a firm texture similar to Parmesan. If you can't find Manchego viejo, use Parmesan.

Yield: 16 servings (serving size: 2 bruschetta)

Ingredients

* 2 1/4 pounds unshelled fava beans
* 1 tablespoon chopped fresh tarragon
* 2 tablespoons extra virgin olive oil
* 1 tablespoon fresh lime juice
* 1/4 teaspoon salt
* 1 garlic clove, minced
* 1 (1-pound) French bread baguette, cut into 32 slices
* 1/2 cup (2 ounces) shaved Manchego viejo cheese

Preparation

Remove beans from pods; discard pods. Cook beans in boiling water 1 minute; rinse with cold water. Drain; remove outer skins from beans. Discard skins. Place beans in a food processor. Add tarragon and next 4 ingredients (through garlic); process until almost smooth. Spread about 1 1/2 teaspoons bean mixture over each bread slice. Arrange cheese evenly over bread slices.



Salmon with Fresh Sorrel Sauce



Sorrel is a tart, slightly sour spring herb. You can substitute watercress or arugula, if you'd like. The bread helps thicken the sorrel sauce for a consistency that is similar to pesto.

Yield: 8 servings (serving size: 1 fillet and 2 tablespoons sorrel sauce)
Ingredients

* Sauce:
* 1 cup coarsely chopped fresh parsley
* 1 cup chopped sorrel
* 2/3 cup water
* 1/2 cup chopped fresh chives
* 1/4 cup coarsely chopped walnuts, toasted
* 1 tablespoon capers
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 garlic cloves, chopped
* 1 (1-ounce) slice white bread
*

Fish:
* 8 (6-ounce) salmon fillets (about 1 inch thick)
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* Cooking spray

Preparation

To prepare sauce, combine first 10 ingredients in a food processor; process until smooth.

Preheat broiler.

To prepare fish, sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place fish on a broiler pan coated with cooking spray; broil 10 minutes or until fish flakes easily when tested with a fork. Serve fish with sorrel sauce.

Spring Risotto



Fava beans must be shelled twice. First they're removed from their pods, then blanched, cooled slightly, and pinched to remove the outer skins. Fresh beans taste the best, but canned fava beans will also work when fresh are out of season. Look for sun-dried tomato paste with the other tomato products in the supermarket.

Yield: 8 servings (serving size: 1 cup risotto and 1 1/2 tablespoons cheese)
Ingredients

* 6 cups boiling water, divided
* 1 cup dried morels
* 2 pounds unshelled fava beans
* 5 cups fat-free, less-sodium chicken broth
* 1 tablespoon olive oil
* 2 cups thinly sliced leek (about 3 large)
* 2 garlic cloves, minced
* 2 cups Arborio rice
* 2 tablespoons sun-dried tomato paste
* 1 cup dry white wine
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/3 cup sliced green onions
* 3/4 cup (3 ounces) finely grated fresh Romano cheese

Preparation

Combine 3 cups of boiling water and morels in a bowl; cover and let stand for 30 minutes. Drain mushrooms; rinse with cold water. Drain and chop.

Remove beans from pods; discard pods. Place beans in a medium saucepan with remaining 3 cups boiling water; cook beans 1 minute. Rinse with cold water. Drain; remove outer skins from beans. Discard skins.

Bring broth to a simmer in a medium saucepan (do not boil). Keep broth warm over low heat.

Heat olive oil in a large saucepan over medium-high heat. Add leek and garlic; sauté 2 minutes or until leek is tender. Add rice and tomato paste; cook 2 minutes, stirring constantly. Stir in wine, salt, and pepper; cook 1 1/2 minutes or until liquid is absorbed. Stir in 1 cup broth; cook about 2 1/2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth, 1 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Stir in morels and beans; cook for 30 seconds or until thoroughly heated. Stir in green onions. Sprinkle each serving with cheese.


Fresh Peas with Mint



Look for pea pods that are plump, firm, and bright green. Store the pods in a plastic bag in the refrigerator for up to a day, and shell just before cooking.

Yield: 8 servings (serving size: 1/2 cup)
Ingredients

* 1 tablespoon butter
* 1 cup sliced green onions
* 2 garlic cloves, minced
* 4 cups shelled green peas (about 3 1/2 pounds unshelled)
* 1 cup water
* 1 cup fat-free, less-sodium chicken broth
* 1 tablespoon honey
* 1/2 teaspoon salt
* 1/4 cup chopped fresh mint

Preparation

Melt butter in a medium saucepan over medium-high heat. Add onions and garlic; sauté 1 minute. Add peas, water, broth, honey, and salt; bring to a boil. Reduce heat, and simmer 12 minutes or until peas are tender. Remove from heat; stir in mint. Serve with a slotted spoon.



Strawberry Crepes with Chocolate Merlot Fudge Sauce

This elegant looking dessert has just the right balance of flavors with the sweet strawberries and rich chocolate wine sauce. Purchase crepes in the produce section of your local supermarket or make your own if you have time.

2 cups sliced strawberries
8 pre-made crepes, warmed
1/4 cup Chocolate Merlot Fudge Sauce, warmed

Spoon 1/4 cup strawberries in center of each crepe; roll up and place seam side down on a serving plate. Drizzle fudge sauce evenly over crepes. Makes 4 servings.


Source: Cooking Light