• Roasted Acorn Squash, Pomegranate and Arugula Salad
• Cider-Poached Pears with Yogurt and Toasted Almonds
• Pan-Seared Halibut with Quinoa and Parsley Vinaigrette
• Herb Crusted Grilled Turkey Breast
• Creamy Mushroom Sauce
• Leek and Celery Stuffing
• Roasted Root Vegetable with Mandarin and Thyme
• Pecan Crusted Caramelized Apple Crisp
• Grilled Tuna with Herb Tapenade and Succotash
• Salad of Green Papaya with Peanut and Grilled Shrimp
• Grilled Peaches with Raspberry Yogurt and Almonds
• Vanilla Cupcakes
• Nectarine and Raspberry Sundae
• Chipotle Grilled Pork Tenderloin with Braised Cabbage
• Green Bean and Grilled Onion Salad with Feta
• Spicy Black Bean Soup with Lime and Cilantro
• Smoked Trout Dip
• Salmon Steamed in Paper Hearts with White Wine and Orange
• Chicken Cacciatore
• Turkey and Vegetable Chili
• Grilled and Spiced Chicken Breast with Cucumber Yogurt Sauce
• Rosemary Skewered Chicken with Orange Glaze
• Fennel and Clam Soup
• Turkey and Black Bean Chili
• Mediterranean Style Burger with Caper Yogurt Sauce and Portobello
• 7 Layer Dip

Serves 4

INGREDIENTS

2 pounds clams, scrubbed and washed
1/2 cup dry white wine
1 tablespoon olive oil
1 onion, medium diced
2 medium fennel bulbs, medium diced
1 leek (white part only), medium diced
2 celery sticks, medium diced
1 clove garlic, chopped fine
1/4 cup white wine
1-1/2 quarts vegetable stock

METHOD

• Heat a large sauce pot over high heat.
• Add the clams and stir for 15 seconds, then add the 1/2 cup white wine and cover pot with lid allowing clams to steam for 1 minute.
• Remove the pot from the heat and pour the clams into a colander set over a bowl.
• Allow the clams to cool and remove the clams from their shells.
• Reserve the clams and their juices separately.
• Heat a large saucepot over medium high heat.
• Add the olive oil and sweat the onion for 1 minute stirring constantly.
• Stir in the fennel, leek and celery and cook for 2 minutes.
• Add the garlic and cook for a further 1 minute.
• Stir in the 1/4 cup of white wine and cook for about 15 seconds before adding the vegetable stock and the juices from the clams.
• Once the soup comes to the simmer, reduce heat to low and gently simmer for 10 to 15 minutes or until the broth has thickened slightly.
• Stir in the reserved clams and season with freshly ground black pepper.
• Ladle the hot soup into bowls and serve immediately.

Nutrient Analysis - per serving
Calories 220
Fat calories 45
Total Fat 5g
Sat Fat 0.5g
Chol 25mg
Sodium 820mg
Total Carb 24g
Fiber 6g
Sugars 6g
Protein 12g