MINT-GLAZED CARROTS 1 pound carrots, sliced thin 2 tablespoons butter or margarine 1 tablespoon lemon juice 1 1/2 tablespoons sugar (or to taste) 1/3 cup chicken broth Salt and pepper 2 tablespoons chopped fresh mint
In small saucepan, steam carrots over boiling water until just tender-crisp. Drain. Heat butter in deep skillet. Add carrots, lemon juice, and sugar. Cook over medium heat, shaking the pan until carrots are coated. Add broth and continue cooking until carrots are light golden. Season with salt and pepper to taste. Add mint and mix in well. Serve immediately.
Serves 4. TOMATILLO SQUASH BISQUE
`A smooth, slightly piquant, and very satisfying soup.' 2 tablespoons vegetable or olive oil 2 tablespoons butter or margarine 2 cloves garlic, finely chopped 2 medium onions, coarsely chopped 6 medium summer squash, chopped or coarsely grated 1 Anaheim chile, roasted, peeled, seeded, chopped 1 Jalapeno chile, seeded, chopped 6 tomatillos, chopped 6 cups chicken broth 5 corn tortillas 1 1/2 tablespoons fresh lime juice 1/3 cup shopped cilantro leaves Salt and pepper Optional garnishes: sour cream, crumbled tortilla chips, cilantro leaves
In large saucepan heat oil and butter. Add garlic and onions, and saute until soft. Add squash, chilies, and tomatillos, stirring until coated and heated through; then add broth. Bring to boil; then simmer covered about 20 minutes, or until squash is tender.
Tear or shred tortillas into soup mixture; add lime juice and cilantro.
In blender or food processor, blend soup in batches until smooth. Return to saucepan, and heat through. Add salt and pepper to taste.
Serve hot with a dollop of sour cream and crumbled tortilla chips and cilantro leaves.
Makes about 10 cups.
Note: This is a thick soup. If you prefer it thinner, add more chicken broth. NASTURTIUM SHRIMP APPETIZER SALAD 2 teaspoons fresh lemon juice l/4 cup olive oil Salt and freshly ground black pepper 1 cup cooked, shelled, de-veined shrimp,
coarsely chopped 2 tablespoons finely chopped onion 1 small tomato, cubed 1/2 avocado, peeled, cubed 2 tablespoons chopped nasturtium leaves Lettuce leaves Nasturtium flowers
Place lemon juice in small bowl and whisk in oil; season to taste with salt and pepper. Add shrimp and onion. Toss lightly.
Let stand 15 minutes so flavors will blend. Add tomato, avocado, and chopped nasturtium leaves. Mound on lettuce leaves, and surround with fresh, whole nasturtium flowers.
- Adapted from Shepherd's Garden Seeds catalog, 6116 Highway 9, Felton, CA 95018 or 30 Irene Street, Torrington, CT 06790