May
Creamy Asparagus Soup

1 tbsp. olive oil
1 leek, cleaned and sliced chopped
1 bunch asparagus, woody stems trimmed (discard 2 inches from the bottom)
3 garlic cloves, peeled
1 medium potato, peeled and chopped
4 cups vegetable stock or water
1 tsp. sea salt
Black pepper
2 tbsp. scallions, minced

Saute leek 1-2 minutes.  Add asparagus, garlic, red potato, vegetable stock and sea salt, and bring to a boil to a boil. Cover and reduce flame to simmer for 10-15 minutes. Remove the vegetables with a slotted spoon and puree in a food processor or blender. Add back to the soup, season with black pepper to taste.  Garnish with minced scallions.

Polenta with Sauteed Mushrooms and Chicken

3 cups water
1 cup cornmeal
1 tsp. sea salt
1 tbsp. butter (or olive oil)
2 spring onions, bulb and greens, chopped
6-8 mushrooms, sliced thin
10-12 ounces chicken breast, cut into bite sized pieces
¼ cup chicken or veggie stock
2 tsp. fresh thyme
1 tsp. kuzu root starch (or flour) + 2 tbsp. cool water

Combine water and cornmeal.  Bring to a boil and reduce flame to medium/low.  Add ½ tsp. sea salt.  Cook uncovered 20-25 minutes, stirring occasionally to prevent lumps.  Pour cooked polenta into a 9x9 casserole dish or baking pan.  Let cool and set.  Saute onion in butter or olive oil 1-2 minutes.  Add mushrooms and continue cooking 3-5 minutes.  Add chicken pieces, chicken stock, remaining ½ tsp. sea salt and fresh thyme.  Cover and cook 4-6 minutes.  Mix kuzu in water and add to the pot.  Cut polenta into squares and top with sautéed chicken and vegetables. 

Mesclun Greens & Grated Roots with Apple Cider & Honey Vinaigrette 

4 cups baby mixed greens
1 beet, peeled and grated
1 carrot, grated
Sunflower sprouts (or other sprouts)
2 tbsp. apple cider vinegar
¼ cup extra virgin olive oil
1 tbsp. honey


Sea salt and black pepper to taste


Maple Custard

1 cup whole milk (can use cream, soy, rice, almond or other milk)
2 tbsp. maple sugar
2 egg yolks, beaten
Nutmeg

Put cream and sugar in a pot on a low heat.  Beat two egg yolks in a bowl.  Ladle a small amount of the warm cream/sugar mixture into the eggs and combine.  Then slowly add the eggs to the milk and sugar, whisking gently.  Do NOT add egg yolks directly to the hot liquid without warming them first – otherwise custard will become scrambled eggs!  Whisk on a low heat until thick.  Ladle into small serving bowls and cool in the refrigerator. Sprinkle with Nutmeg.  Makes four servings.