Directions:

Starting a day ahead, peel the turnips and one at a time, slice them in the following fashion:

Make thin slices down to within 1/8″ of the base, move the turnip a half turn clockwise and make similar slices intersecting the first ones. Now cut each turnip into quarters.

In a mixing bowl, stir the salt into 1/4 cup cold water. Add the turnips. Soak in the refrigerator for 24 hours.

The following day, cover the dried red pepper with cold water and soak at room temperature for about 1 hour, or until soft. Cut off the top of the pepper, remove & discard the seeds, slice the pepper crosswise into very thin rings.

Wrap the piece of kombu in a damp towel and let it rest for about an hour, or until it is soft and pliable. Cut into strips 1 inch by 1/8 inch wide.

Drain the turnips and squeeze them firmly until dry. Combine the vinegar, 1/2 cup cold water, sugar and a sprinkle of soy sauce in a 1 1/2 to 2 quart jar and stir thoroughly. Add the turnips, pepper rings and kombu then stir again.

Cover tightly with a jar cover or plastic wrap, and refrigerate for at least 12 hours before serving. Will keep for 3 or 4 days.

1 c Ground lamb shoulder*

1/2 c Raw rice

1 Small onion, chopped fine

1 tb Chopped parsley

1/2 c Stewed tomatoes

Salt
Black pepper

*Note: May use lamb patties.

Peel the zucchini and cut into 3 inch lengths. Scoop out the centers. Soak the vegetable in cold salted water about one half hour. mix the lamb with the rice, onion, parsley, tomatoes, salt and pepper. Drain the zucchini and fill the hollows with the lamb mixture. Arrange in a saucepan and add water to the depth of one inch. The water should not reach more than halfway up the sides of the zucchini. Cover the pan tightly and simmer over low heat until the rice is>>> tender, about one hour. Check from time to time to see that the water has not evaporated. Source: New york Times Cookbook.

Salt

2 c Ricotta

2 Eggs

1 1/2 c Freshly grated parmesan

Pepper

Freshly grated nutmeg

Flour 6 tb

Butter, melted

Wash the spinach and remove the stems. In a large pan with the lid on, steam the leaves with a little salt in the water that clings to them, turning them over, until they crumple. Strain and squeeze every bit of water out with your hands: this is all-important and is the secret of success (otherwise the dumplings would fall apart). Finely chop the leaves Mash the ricotta and stir in the eggs, half the parmesan, salt, pepper, nutmeg and spinach. Work very well, shape into balls the size of a walnut and roll in flour. Fill a large saucepan halfway with water, bring to the boil and very carefully drop in the dumplings. Keep the water barely simmering until the rise to the surface – they do so very quickly. Lift them out very carefully with a slotted spoon and serve very hot with melted butter and the remaining parmesan.

1 lb Ground turkey

1 c Cooked rice

2 tb Onion; minced

1 tb Worcestershire sauce

1 Clove garlic; minced

1/4 ts Pepper

1 c Low-sodium tomato sauce; 8 oz.

1/2 c water

1 oz Skim mozzarella cheese; shredded

Cut off tops of green peppers; remove seeds and membrane. Mix turkey with rice, onion, Worcestershire sauce, garlic, and pepper. Mix half of tomato sauce with turkey mixture, then spoon mixture into peppers; cover. Place in microwave and cook 18 to 22 minutes, giving dish quarter-turn every 5 minutes. Add water and remaining tomato sauce. Sprinkle cheese over each pepper. Recover and return to microwave. Cook 1 to 2 minutes until cheese melts. To freeze: Place in microwave-safe container; label and freeze for up to 2 months. To serve: Thaw. Cover with microwave-safe plastic wrap, and cook on high 3 to 5 minutes. Makes 6 servings. Per serving: Calories 179, fat 6.6 gm (% calories from fat 33), cholesterol 30.8 mg , sodium 93 mg, protein 13.3 gm, carbohydrate 16.3 gm.

Exchanges: Bread 0.5, Vegetables 1.5, Protein 1.5, Fat 1.5. Source: 1,001 Low-Fat Recipes, Surrey Books.

Directions:

In a large saucepan or casserole, heat up the butter over medium-low heat. Add the onion, leek, celery, garlic and jalapeno pepper chili. Cook, covered for 30 minutes, stirring occasionally.

Add the carrots, cabbage, potatoes, turnips, fennel, kohlrabi, celery root, broccoli, parsley, and enough stock to nearly cover.

Bring the contents to a boil; lower heat and simmer, uncovered, for 30 minutes or until very tender.

Puree the soup, working in batches as necessary, in a processor or blender. Rinse out the pan, pour the soup back into the saucepan, and bring the soup to a simmer.

Add cream and salt and pepper to taste; heat back up to simmer. Serve with garnish of sour cream and chives.

NOTE: At Thanksgiving dinner at The Four Seasons, this soup is served in a hollowed-out acorn squash. To serve it this way, slice off the tops and a thin sliver from the bottom of the acorn squash (this is so the squash can ‘sit up’ on its own) then hollow out the insides.

Pour in the finished soup and bake on a baking sheet, uncovered, at 375 F until the squash is tender, about 30 minutes. The squash will be tender enough to be scraped from the shell and eaten with the soup.

The vegetables in this soup can be varied according to what is in season, as long as you maintain the proportion of solids to liquid.

3 tb Unsalted butter; melted

6 oz Marinated artichoke hearts drained & finely chopped

3 tb Mayonnaise

1 tb Scallion; finely chopped chop some of tops/garnish

1/4 c Parmesan cheese; grated

1 tb Parmesan cheese; grated

Roll each bread slice flat with a rolling pin and trim it to form a 2 1/2″ square. Brush both sides of the squares lightly with the butter and fit th squares into gem muffin tins, pressing the bread against the sides of the tins. Bake the croustades in the middle of a preheated 350 deg. oven 12-14 minutes, oruntil the edges are pale golden. These may be made 2 days in advance & kept in an airtight container. In a bowl stir together the artich hearts, mayonnaise, 1 tb of the scallion, 1/4 c of the Parmesan, and salt & pepper to taste. Divide the mixture by heaping teaspoons among the croustad and sprinkle the remaining Parmesan on top. Broil the croustades under a preheated broiler about 6″ from the heat, being careful not to let the croustade edges burn, for 1 minute, or until the filling is bubbling. Garni the croustades with the scallion green and arrange 3 of them on each of 6 small plates. From Best of Gourmet 1992

Directions:

Asparagus is low-calorie and spiked with vitamins A, B and C. Allow about To Prepare: Break off tough ends as far down as stalks snap easily. For spears, tie with string. Or, cut each stalk into 1 inch pieces.

Cooking Spears: In deep, narrow pan or asparagus pot, heat 1 inch salted water to boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cooking pieces: Cook lower stalk pieces uncovered in 1 inch boiling water for 6 minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain.

Steaming: Place steamer or basket in 1/2 inch water (water should not touch basket). Place asparagus in basket. Cover tightly and heat to boiling. Reduce heat and steam until tender, about 6 minutes. Microwave: Cover and nuke asparagus spears or 1 inch pieces and 1/4 c water in 2 qt casserole on high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp, about 3 minutes longer. Let stand 1 minute and drain.

Directions:

Cut un-peeled squash into 1/4 rings with sharp knife. Remove and discard seeds. Place in shallow dish & set aside. In 4 cup measure cook butter at High 30-45 seconds or till melted. Stir in cranberries and brown sugar. Cook, uncovered plastic wrap at High 2-3 min or till skins have popped, stirring once. Stir in apple; spoon in each ring. Cover and cook at High 5-7 min or till tender. Drain juice with 1 cup measure. Dissolve cornstarch in cold water, whisk into juices. Cook at High 30-45 seconds till thickened. Pour over rings.

6 ea Egg whites

1 pn Nutmeg

1/4 ts Salt

1/4 ts Pepper

4 oz Cream, heavy

Blanch spinach for 30 seconds and drain thoroughly. Put into a food processor with egg whites, nutmeg, salt and pepper. Process for 1 minute. Drizzle in cream while processing. Chill.

Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana – 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans

2 Onions;medium

3 tb Vegetable oil

1/2 ts Cumin seeds,whole

1/2 ts Fennel seeds, whole

4 ts Sesame seeds

1/2 ts -Salt

Remove coarse outer leaves from cabbage, quarter and core. Cut into fine fine shred, either by hand or with food processor. Set aside. Peel onions; cut in half lengthwise. Cut crosswise into thin half rings; set aside. In large wok or large wide pot over medium heat, heat oil. When very hot, add the cumin and the fennel seeds. As soon as the seeds turn a shade darker (just a few minutes) toss in the sesame seeds. Stir for a second before adding onions. Stir fry 2 or 3 minutes or ’til browned on the edges. Cover tightly and turn heat to low. Cook 2-3 minutes or ’til cabbage wilts. Uncover and cook over high heat, stir fry 5 minutes or ’til vegetables are very tender. SERVES: 6