Star Tribune (Minneapolis) (MCT) - Time to dust off the good dishes to celebrate the arrival of spring. For cooks this welcome change of season is cause to replenish their dinner staples. Asparagus, new potatoes, spinach and strawberries offer winter-weary diners a tasteful respite.
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This elegant menu is easy and quick to prepare, practically foolproof for even the novice cook. It also offers in abundance the most welcome of springtime sights: the color green, in many splendid shades.
The recipes are from the new Minneapolis Star-Tribune Taste cookbook, "Come One, Come All/ Easy Entertaining With Seasonal Menus" (Minnesota Historical Society Press, $29.95). Excerpt used with permission.
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ASPARAGUS SALAD AND MUSTARD-TARRAGON VINAIGRETTE
Serves 8.
Note: For the first course on this menu, spring is at its essence in the form of asparagus. Take away the embellishments of this dish and it's simply a green salad. But gather a bouquet of asparagus and Belgian endive, and this green salad becomes a springtime showstopper _ edible proof that we "eat" with our eyes. Although any salad green will do, butterhead (sometimes called "butter" lettuce) is particularly pretty with its pale-lime rounded leaves. I prefer thin stalks of asparagus, but if thick is your preference, by all means use them. From "Come One, Come All/ Easy Entertaining with Seasonal Menus."
24 thin stalks asparagus
4 tsp. Dijon mustard
¼ c. tarragon vinegar, or white wine vinegar
2 tbsp. minced fresh tarragon or 1 tsp. dried and crushed
½ c. extra-virgin olive oil
Salt and freshly ground black pepper
16 to 24 pieces butterhead lettuce, such as Boston or Bibb (see Note)
24 Belgian endive leaves
Fresh tarragon, for garnish
Directions
Steam asparagus for about 3 to 4 minutes, or until crisp-tender, then plunge into cold water; drain. If making in advance, store in refrigerator until an hour before serving; then set it out to reach room temperature.
Prepare vinaigrette: In a small bowl, whisk mustard, vinegar and tarragon. Slowly add olive oil, whisking constantly. Season to taste with salt and pepper.
On each serving plate, place 2 or 3 leaves of lettuce. Fan out three Belgian endive leaves and place a stalk of steamed asparagus in each of the leaves.
Drizzle 1 tablespoon or more of vinaigrette across asparagus and lettuce. Serve immediately.
Nutrition information per serving: 78 calories; 7 g fat; 43 mg sodium; 1 g saturated fat; 2 g carbohydrates; 25 mg calcium; 1 g protein; 0 mg cholesterol; 1 g dietary fiber;
Diabetic exchanges per serving: 1 ½ fat.
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STUFFED LEG OF LAMB WITH SPINACH AND GOAT CHEESE
Serves 8.
Note: Stuffed leg of lamb is a spectacular main course in appearance and flavor and _ pay attention now, this is the best part _ it requires only a modest effort on the part of the cook. Tart goat cheese or chevre (pronounced SHEHV), spinach and lots of garlic are rolled up jelly-roll fashion in a leg of lamb, which can be bought deboned (the leg is then said to be "butterflied"). All that's left for the cook is to roast the lamb for a few hours. From "Come One, Come All."
In a bowl, mix minced garlic, goat cheese and spinach; season to taste with salt and pepper.
Flatten out lamb and spread spinach-cheese mixture evenly over the top of it. Roll meat up lengthwise and tie in several spots with kitchen string. Make small slits in roast and insert slivers of garlic. Sprinkle roast with coarse salt, pepper and rosemary.
Place lamb in a shallow roasting pan and roast, uncovered, 25 to 30 minutes per pound for rare meat (140 degrees on a meat thermometer inserted in the thickest part); 30 to 35 minutes per pound for medium (about 160 degrees on a meat thermometer).
Let lamb rest for 15 minutes before carving. Cut into ½ -inch-thick slices and serve.
Nutrition information per (4-ounce) serving:
300 calories, 15 g fat, 170 mg sodium, 7 g saturated fat, 1 g carbohydrate, 60 mg calcium, 37 g protein, 115 mg cholesterol, 0 g dietary fiber.
Diabetic exchanges per serving: 5 lean meat.
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NEW POTATOES WITH PARSLEY
Serves 8.
24 to 32 small new potatoes, unpeeled, and halved or quartered, depending on size of potato
4 tbsp. (½ stick) butter
1/8 to ¼ c. chopped flat-leaf parsley
Directions
Steam or boil potatoes until tender, about 15 to 20 minutes, depending on size. Drain water thoroughly from pot. Toss potatoes with butter and parsley.
Nutrition information per serving:
163 calories, 6 g fat, 50 mg sodium, 4 g saturated fat, 26 g carbohydrates, 34 mg ...
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