SPRING VEGETABLE FRICASSEE WITH SAFFRON CREAM

Using multicolored carrots makes this beautiful side dish even more vibrant.

2 cups baby carrots (about 3 bunches) tops removed, scrubbed
1 cup fresh peas or frozen, thawed

1 tablespoon olive oil
1 small onion, thinly sliced
2 shallots, thinly sliced
1 leek, white part only, halved, thinly sliced
1/2 teaspoon (scant) saffron threads
3/4 cup fresh morel mushrooms (I used baby portablellas)
1 teaspoon chopped fresh thyme
1/2 cup dry white wine
2/3 cup vegetable broth
1 1/3 cups whipping cream
1/2 pound asparagus, trimmed, cut into thirds
4 cups baby spinach leaves (about 3 ounces)

Preheat oven to 350°F. Lightly butter 1-quart baking dish. Cook carrots in large pot of boiling salted water 2 minutes. Using slotted spoon, transfer carrots to bowl of ice water to cool. Using slotted spoon, transfer carrots to medium bowl. If using fresh peas, cook in same pan of boiling water 2 minutes; drain and transfer to bowl of ice water to cool. Using slotted spoon, transfer peas to small bowl.

Heat oil in medium saucepan over medium heat. Add onion; sauté 1 minute. Add shallots; sauté 1 minute. Add leek and sauté until vegetables are soft, about 4 minutes longer (do not brown). Stir in saffron. Add carrots, mushrooms, and thyme. Season with salt and pepper. Add wine and simmer until almost dry, about 3 minutes. Add broth and simmer 4 minutes. Add cream and bring to simmer. Stir in peas, asparagus, and spinach. Transfer to prepared baking dish and bake until edges are bubbling and top begins to brown, about 30 minutes.

FRESH ORANGE SLICES WITH HONEY AND CINNAMON

One of Sicily's finest crops is the blood orange with its spicy-sweet flavor. But any variety of orange can be used in this Italian dessert.

4 oranges
3 tablespoons honey
1 cinnamon stick
1 tablespoon orange flower water*
3 tablespoons sliced almonds, lightly toasted

Using small sharp knife, cut off peel and white pith from oranges. Thinly slice oranges into rounds. Arrange orange slices in shallow bowl. Combine honey, cinnamon stick, and orange flower water in heavy small saucepan. Stir over low heat until mixture comes to simmer, about 2 minutes. Pour hot syrup over oranges. Cool. (Can be prepared 1 day ahead. Cover and chill.) Sprinkle almonds over oranges. Serve cold or at room temperature.
* A flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets.

Makes 4 servings.

Bon Appétit
Flavors of the World
May 2002

ORZO WITH FETA, GREEN BEANS, AND TOMATOES

10 ounces haricots verts (thin French green beans) or green beans
1 cup orzo (rice-shaped pasta)
1 medium onion
2 garlic cloves
3 medium vine-ripened tomatoes
2 tablespoons olive oil
1 tablespoon white-wine vinegar
1 tablespoon chopped fresh flat-leafed parsley leaves
1 cup crumbled feta (about 6 ounces)

Fill a 4-quart kettle three fourths full with salted water and bring to a boil for beans and orzo.
Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a large skillet cook onion and garlic in oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat.

Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.

Makes 2 servings.

Gourmet
July 1998

Epicurious.com © CondéNet, Inc. All rights reserved.

NOTES: Basil instead of parsley. Balsamic instead of white vinegar. Cook the green beans a little longer so they're not so crunchy. Try adding pine nuts?

Roasted Garlic Dressing
from Moosewood Restaurant Cooks at Home

Jordan and Mary made us 8 people strong - the biggest crowd we've had in a while. Whee!

10-12 garlic cloves, unpeeled
1 C olive oil (the recipe says not to use extra-virgin, but I did anyway)
1/3 C Balsamic Vinegar
1/3 C Water
1t salt
1/4 t ground black pepper
1T dijon mustard

In an unoiled heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally. Cook the garlic for about 10-15 minutes, until it is soft and covered in dark spots. To test for doneness, press a garlic clove with a spoon. When you see small bubbles of juice bursting through the skin, remove the garlic.

Peel the garlic when its cool enough not to make you keep dropping them from the heat. In a blender, puree the garlic with the rest of the ingredients until smooth. Will keep in fridge for several weeks.

Roasted Garlic Dressing
from Moosewood Restaurant Cooks at Home

Jordan and Mary made us 8 people strong - the biggest crowd we've had in a while. Whee!

10-12 garlic cloves, unpeeled
1 C olive oil (the recipe says not to use extra-virgin, but I did anyway)
1/3 C Balsamic Vinegar
1/3 C Water
1t salt
1/4 t ground black pepper
1T dijon mustard

In an unoiled heavy skillet, roast the unpeeled garlic cloves on medium heat, turning them occasionally. Cook the garlic for about 10-15 minutes, until it is soft and covered in dark spots. To test for doneness, press a garlic clove with a spoon. When you see small bubbles of juice bursting through the skin, remove the garlic.

Peel the garlic when its cool enough not to make you keep dropping them from the heat. In a blender, puree the garlic with the rest of the ingredients until smooth. Will keep in fridge for several weeks.

SUPER AWESOME PASTA WITH GREENS & RICOTTA
from The Moosewood Cookbook

I know we didn't have this at cooking night(yet), but it was one of the best recipes I've tried in a long time. Also, it's fast and easy.

1 bunch watercress (about 1 C chopped), tough stems removed
1 bunch Swiss chard, tough stalks removed *I substituted kale since I had it in the house
2 garlic cloves, minces or pressed
1T olive oil
dash of salt & pepper (make that a generous dash)
1/4t nutmeg
3/4C ricotta cheese

1 pound pasta (I used whole wheat penne)
grated Parmesan or crumbled ricotta salada
toasted walnuts or pine nuts
chopped fresh tomatoes

Boil water. Don't forget to add pasta.

While water is heating, rinse greens, shake off excess water, and chop coarsely. Saute garlic in the oil for a minute, until soft and golden, being careful not to scorch it.

Add the damp greens and saute, stirring often, until they are wilted but still bright green. Sprinkle with salt, pepper and nutmeg. Remove from heat.

In a blender or food processor, puree the cooked greens with the ricotta until smooth and evenly colored. Add more salt and pepper to taste.

When the pasta is finished, drain and then immediately toss with the sauce in a warmed serving bowl (like i remembered that). Top with Parmesan or crumbled ricotta, tomatoes and pine nuts.

**If you aren't a vegetarian, and think that adding chicken to this dish would be good, you would be correct.