2018-04-06 / Home & Garden

Star Chefs

French Spring Soup

1/4 cup butter
1 pound leeks, chopped
1 onion, chopped
2 quarts water
3 large potatoes, chopped
2 large carrots, chopped
1 bunch fresh asparagus,
trimmed and cut into
1 inch pieces
1/3 cup uncooked
long-grain white rice

4 tsp. salt
1/2 pound fresh spinach
1 cup heavy cream

Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.

Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.

Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.

Spring Salad

12 slices bacon
2 heads fresh broccoli,
florets only
1 cup chopped celery
1/2 cup chopped green
1 cup seedless green
1 cup seedless red grapes
1/2 cup raisins
1/2 cup blanched slivered

1 cup mayonnaise
1 Tbsp. white wine vinegar
1/4 cup white sugar

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.

Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

Spring Lime Tea Cookies

2 tsp. lime juice
1/3 cup milk
1/2 cup butter, softened
3/4 cup white sugar
1 egg
2 tsp. lime zest
1-3/4 cups all-purpose
1 tsp. baking powder
1/4 tsp. baking soda
2 Tbsp. lime juice
1/4 cup white sugar

Preheat oven to 350 degrees. Combine the 2 teaspoons of lime juice with the milk, let stand for 5 minutes.

In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the egg, then stir in the lime zest and milk mixture. Combine the flour, baking powder and baking soda, blend into the creamed mixture. Drop by rounded spoonfuls onto the ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, until the edges are light brown. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

To make the glaze, stir together the remaining lime juice and sugar. Brush onto cooled cookies.


4 cups tomato juice
1 onion, minced
1 green bell pepper,
1 cucumber, chopped
2 cups chopped tomatoes
2 green onions, chopped
1 clove garlic, minced
3 Tbsp. fresh lemon juice
2 Tbsp. red wine vinegar

1 tsp. dried tarragon
1 tsp. dried basil
1/4 cup chopped fresh
1 tsp. white sugar
Salt and pepper to taste

In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

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