4 servings

2 cups thinly sliced leeks,white and light green parts only(1 large or 2 small)

2 cups chicken broth

4 tablespoons unsalted butter

Kosher salt and fresh ground pepper

2 teaspoons fresh lemon juice

2 tablespoons coarsly chopped tarragon (can sub 2 tablespoons chopped marjoram or 1/2 cup chopped dill or chervil

Put leeks in a large killet add chicken broth and 2 tablespoons of the butter. Cook at gentle boil,med. heat untill tender and broth so the leeks are no longer completely submerged. about 8 minutes

Sprinkle both sides of chiken breasts with salt and pepper. Place on top of leeks,spoon leeks over top and cover pan tightly.

Reduce heat to low. In 10 min.test for doneness. If breasts are large may take 15 min. Don\'t overcook

When done,lift pieces from leeks and put on a warm platter.Increase heat to high and stir in lemon juice,the remaining 2 tablespoons butter and tarragon. Taste, add salt and pepper if needed. Pour leek sauce over chicken and serve.

5 medium-sized new potatoes, unpeeled and quartered
1-2 small summer squash, cut in chunks
1 bunch of green onions or spring onions
a big splash of olive oil
1 lemon, cut in half

1/4 cup rice vinegar
1/4 cup olive oil
clove of garlic, mashed and chopped
a couple drops of toasted sesame oil
salt

1/2 a head of lettuce, washed and cut into bite-sized pieces

Toss the potato wedges, squash, and green onions with a bit of olive oil and a pinch of salt. Place them on a medium-hot grill. Place the lemon on the grill as well, cut side down. Grill for 10-20 minutes or until golden and cooked through - moving around the grill if needed and flipping to get color on all sides. The squash will likely cook faster than the potatoes, remove pieces and place on a platter when they are done grilling.

While everything is grilling, whisk together the rice vinegar, olive oil, garlic, sesame oil, and a couple pinches of salt. When the onions come off the grill, let them cool for a couple minutes and then cut into 1/2-inch segments. Set aside.

Toss the lettuce with a splash of the dressing, and turn it out onto a large platter. Now toss the vegetables (but not the lemon) with a big splash of the dressing and arrange it on top of the lettuce sprinkled with the reserved grilled green onion segments. Sprinkle on the lemon.

from Cooking Down East, by Marjorie Standish

1/2 cup shortening

1/2 teaspoon salt

1 cup sugar

1 egg

2 cups flour

1 teaspoon ginger

1 teaspoon cinnamon

1 teaspoon soda

3 tablespoons molasses

1 cup sour milk or buttermilk

1 cup blueberries

1/2 cup raisins

3 tablespoons sugar

Cream shortening. Add salt. Add sugar gradually. Add beaten egg and beat mixture until light and creamy.

Sift and measure flour. Sift with ginger and cinnamon.

Measure soda into buttermilk or sour milk. (If you do not have either and want to \"sour\" milk, then use 1 cup sweet milk and 2 tablespoons vinegar to do this.) Stir soda to dissolve in sour milk.

Add sifted dry ingredients in sour milk alternately to creamed mixture. Add 3 tablespoons molasses.

Add blueberries and raisins.

Use a greased and floured 9 x 9\" pan. Turn batter into pan. Sprinkle 3 tablespoons sugar over top of batter. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out clean.

Ingredients:

• 3 ounces Broccoli flowerets; in bite-size pieces
• 3 ounces Snap beans; cut into bite-size pieces
• 3 ounces Kale; coarsely chopped
• 3 ounces Soybeans; cooked
• 1 1/2 ounce Almonds; chopped
• 1 1/2 tablespoon olive oil
• 1/2 teaspoon Garlic; minced
• 1-1/2 ounce Fresh chives; minced
• 1 teaspoon Tarragon
• 1/2 teaspoon Salt

Directions:
Steam broccoli, snap beans, and kale for 8 minutes or until tender. Combine with remaining ingredients and mix well. Serve hot or cold.

1/2 lb campanella pasta, or shape of your choosing
4 slices bacon (about 3 1/4 ounces), chopped
1/4 cup garlic scapes, cut into 1/4 inch coins
2 large eggs
1/4 tsp kosher salt
1/4 tsp red pepper flakes
1/2 cup freshly grated Romano cheese

Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape).

While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).

Whisk together the eggs, salt and red pepper flakes.

When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix through out the pasta as well (since it will clump).

Serve immediately.

6+ servings

adapted from www.portuguese-recipes.com

1  T. olive or canola oil

6-8 garlic cloves (crushed or minced)

1  large onion, chopped

4  cups kale, chopped if fresh (1 bunch is plenty). You can use frozen 2 or 3 pkgs. or if canned use 2 to 3 cans) (I use fresh)

4  cups chicken broth or vegetable broth

2 (15-1/2 oz.) cans white beans

1 (15 ounce) can diced tomatoes or 1 cup chopped fresh tomatoes (I use canned)

1 t. dried thyme

1 t. dried rosemary

salt and pepper to taste

1 cup of chopped parsley

This is a great meatless soup, but you can also add sausage, chicken or stew beef (cook the meat first).

1. In a large pot, heat olive oil, then add garlic and onion.
2. Sauté these ingredients until soft.
3. Add kale and sauté until wilted.
4. Measure off 3 cups of broth and 2 cups of beans and add to the sautéed vegetables, along with the tomatoes, herbs, salt, and pepper.  (See step 6 for what you do with the rest of the broth and beans.)  (Not reading ahead to step 8, I added the parsley here.  Next time I\'ll leave a little out for a garnish at the end, but will still cook most of it.)
5. Simmer 5 to 10 minutes.
6. Using a blender or food processor, mix the remaining beans and broth until smooth.  Mix into the soup (makes it thicker).  Add the cooked meat, if you\'re using it.
7. Simmer for 15 to 20 minutes.
8. Serve it up in bowls and dress with parsley.

1 tsp finely shredded orange peel

1/4 cup orange juice

3 Tbsp. red wine vinegar

4 cloves garlic, minced

1 green onion, finely chopped

1 tsp. ground cinnamon

1/2 tsp sea salt

1/4 tsp. cayenne pepper or paprika

1/2 cup virgin olive oil

1 lb. beets, trimmed and roasted

1 head leaf lettuce, or 8 cups of mixed lettuces

2 or 3 oranges, peeled and sliced

1/2 dried cranberries

1.  For the Spicy Orange Vinaigrette, in bowl combine orange peel, orange juice, vinegar, garlic, green onion, cinnamon, salt and cayenne pepper.  Gradually whisk in olive oil.

2.  In salad bowl combine beets, lettuce and orange slices.  Toss with some of the Spicy Orange Vinaigrette; pass remaining.  Serve with dried cranberries.

Roasted Beets:  Preheat oven to 400 degrees.  Scrub beets; cut in wedges.  Place in 3-quart rectangular baking dish.  Drizzle beets with 3 tbsp. olive oil.  Sprinkle with 1/4 tesp. each salt and black pepper.  Toss lightly to coat.  Cover dish with foil.  Bake 40 to 45 minutesor until tender.  Cool before assembling salad.

Wash greens before cutting.

Add turnips to saucepan with a little salt and enough water to cover.  Cook until tender, but not too soft.  Drain and set aside.

Heat olive oil in a skillet.  Add garlic, ginger, and pepper flakes.  Let it cook for a minute then add turnip pieces.  Toss and turn until the turnips start to take some color.  Add the greens and tomatoes.  Cook until greens are limp and most of the liquid is gone.  Correct the seasoning.

Serve sprinkled with toasted sesame seeds.

1 - in a medium bowl, combine strawberries, orange sections, radishes, green onions, lemon juice and sugar.  Let stand at room temperature for 10 to 15 minutes to allow flavors to blend.

2 - In a large bowl, toss the spring lettuce mix with the no-fat vinaigrette.  If desired, season with salt and pepper.  Arrange lettuce mix on a serving platter.  Spoon strawberry mixture on top.  Makes 6 servings.

  No-fat Lemon Vinaigrette

In a small suacepan, 1/3 cup finely chopped green onions, 1/4 cup dry white wine, 3 tablespoons sugar, 1 tablespoon rice vinegar, and 3 cloves garlic, minced.  Stir in 1 teaspoon cornstarch.  Cook and stir until mixture is slightly thickened and bubbly.  Cook and stir for one minute more; cool.  Stir in 1 teaspoon finely shredded lemon peel and 1/4 cup lemon juice.