Asparagus & Salmon Spring Rolls

Makes 12 rolls
From Eating Well Magazine

Spring Rolls:
*2 lbs asparagus spears
*2 3-4 oz. packages smoked wild salmon
*12 8-inch rice-paper wrappers
*1 ripe avocado, cut into 24 slices
*1 cup shredded carrot
*1/2 cup basil, chopped
*1/2 cup mint, chopped

Dipping Sauce:
*1/3 cup reduced-sodium soy sauce
*2 tbsp orange juice
*2 tbsp lemon juice
*2 tbsp sherry or white wine
*1/4 tsp crushed red pepper
To prepare spring rolls:
Bring 1" water to boil in a large skillet. Trim asparagus spears to no longer than 6 inches; add to boiling water. Partially cover and cook the asparagus until tender-crisp, about 3 minutes. Drain; refresh under cold water. Cut each spear in half lengthwise. Cut salmon slices into 12 strips no longer than 6" each.

Soak one wrapper at a time in a shallow dish of very hot water until softened, about 30 seconds. Lift out, let excess water drip off and lay on a clean, dry cutting board. Center a strip of salmon in the bottom third of the wrapper, leaving a 1" border on either side. Arrange 4-6 asparagus spear halves (overlapping as necessary) over the salmon. Top the asparagus with 2 avocado slices, 1 tbsp carrot and 2 tsp each basil and mint. Fold the wrapper over the filling and roll into a tight cylinder, folding in the sides as you go. Repeat with the remaining wrappers and filling. Cut each finished roll in half.

To prepare dipping sauce:
Whisk sauce ingredients in a small bowl. Serve sauce with the rolls.

Tuna, Artichoke and Basil Stuffed Potatoes

Serves 4
From Eating Well Magazine

*4 medium russet potatoes, scrubbed
*2 5 oz. can chunk tuna, drained
*3/4 cup Greek yogurt
*1/2 cup plus 2 tbsp chopped fresh basil
*6 oz. jar marinated artichoke hearts, drained and chopped
*2 scallions, chopped
*1 tbsp capers
*salt
*pepper
*3/4 shredded provolone cheese
*1 plum tomato, finely chopped

Pierce potatoes all over with a fork. Microwave, turning once or twice, until soft, about 20 minutes. Meanwhile, combine tuna, yogurt, 1/2 cup basil, artichoke hearts, scallions, capers, salt and pepper in a large bowl. When potatoes are cool enough to handle, carefully cut off the top third. Scoop out the inside and add to the bowl with tuna. Place the potato shells in a microwave-safe dish. Mash the potato and tuna mixture together with a fork. Divide the tuna mixture evenly between potato shells (they will be very stuffed.) Top with cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes. To serve, top each potato with a little tomato and basil.

Beef Chow Fun

Serves 4
Eating Well magazine

*8 oz. wide rice noodles
*1/2 cup dry sherry
*4 tsp black bean-garlic sauce
*1 tbsp soy sauce
*2 tsp brown sugar
*2 tsp cornstarch
*4 tsp sesame oil
*1 tsp minced ginger
*1 bag frozen stir fry vegetables
*1/3 cup water, divided
*8 oz. sirloin steak, cut into thin slices

Fill a large skillet with water and bring to a boil. Add noodles and cook, until just tender. Drain, rinse with cold water and transfer to a large bowl. Wipe the pan dry.

Combine sherry, black bean-garlic sauce, soy sauce, brown sugar and cornstarch in a small bowl; set aside.

Heat 2 tsp oil in the skillet. Add ginger and cook for 30 seconds. Add vegetables and half of the water; cover and cook, stirring occasionally, until the vegetables are tender-crisp. Transfer the vegetables to the bowl with the noodles. Wipe the pan dry.

Heat oil in the skillet. Add the steak and cook, stirring until browned. Stir in the reserved sauce, bring to a boil and then reduce heat. Cook until sauce has thickened slightly. Return noodles and vegetables to the pan along with the remaining water. Cook and toss, coating everything with the sauce until heated through, 2 minutes more.

Lemon-Lime Mousse

Serves 10
From Everyday Food Magazine

*6 tbsp unsalted butter, room temperature
*1 1/3 cup sugar
*2 large eggs plus 2 egg yolks
*1/2 cup fresh lemon juice
*2 tbsp fresh lime juice
*1 tsp grated lemon zest
*1 1/2 cup heavy cream

Make lemon curd: in a medium saucepan, whisk together butter, 1 cup sugar, eggs, yolks, lemon juice and lime juice (mixture may appear curdled). Place over low heat; cook, stirring til smooth, 5 minutes. Raise heat to medium; cook, stirring constantly, until thick enough to coat back of spoon.

You can make the lemon curd up to two days ahead; keep it refrigerated. The curd is also good on shortbread and scones.

Remove pan from heat; stir in the lemon zest. Transfer mixture to a bowl; cover with plastic wrap and chill at least one hour.

In a mixing bowl, beat cream and remaining 1/3 cup sugar to soft peaks. Whisk lemon curd to loosen, then gently fold in whipped cream. Spoon into 10 glasses. Cover, chill at least 2 hours and up to 3 days. Just before serving, garnish with zest.

Pork Cutlets Parmesan

Serves 4
From Everyday Food

*1 lb. pork tenderloin
*2 large egg whites
*1/4 cup breadcrumbs
*1/4 cup Parmesan
*3 tbsp flour
*salt
*olive oil
*lemon wedges

Slice pork into 12 rounds. Place rounds between two sheets of plastic; with a mallet or heavy skillet, pound to 1/8" thick. In a shallow bowl, beat the egg whites with 1 tbsp water. In another bowl, combine breadcrumbs and Parmesan. Place the flour in a third bowl. Season pork with salt then dip it in the bowl with the flour. Next dip it in the egg mixture and then dredge it in the breadcrumb mixture. In a large skillet heat olive oil over medium-high heat. Saute the cutlets until golden brown and cooked through. Serve with lemon wedges.

Lamb & Chickpea Chili

From Eating Well Magazine
Serves 4

*canola oil
*1 medium onion, chopped
*1 large red bell pepper, chopped
*4 cloves garlic, minced
*1 lb. ground lamb
*3/4 tsp salt
*4 plum tomatoes, chopped
*15 oz. can chickpeas, rinsed
*1 tbsp chili powder
*1/4 tsp cinnamon
*2 tbsp cilantro or mint

Heat oil in a large saucepan. Add onion, bell pepper and garlic and cook until beginning to soften. Add lamb and salt and cook, stirring and breaking up with a spoon until no longer pink. Add tomatoes and cook until they release their juices, about 5 minutes. Add chickpeas, chili powder and cinnamon, cooking 1 minute more. Serve garnished with cilantro or mint.