• 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

Yield: Six Cups or 12 1/2-cup servings

Ingredients
1 organic shallots, finely sliced
1/2 organic leek (white portion only), finely sliced
1 teaspoon olive oil
8 ounces field mushrooms, finely sliced
2 cups chicken stock fat free low sodium
3/4 cup skim milk
Sprigs of organic chervil, to garnish

Method

• Sweat onion and leek in oil for 2 minutes
• Add mushrooms and cook for a further 10 minutes, until most of the moisture has evaporated
• In a second pan, simmer stock
• Pour stock over mushrooms and bring to a rapid boil
• Add milk and bring soup to a gentle simmer for 10 minutes
• Don't allow to boil
• Pulse in a blender in batches until smooth. Yield: Six cups or 12 1/2 cup servings
• Reheat in saucepot transfer to gravy bowl. Serve.

Nutrition Facts:
Serving Size
Calories 20
Total Fat 0g
Sat Fat 0g
Cholesterol 0mg
Sodium 85mg
Total Carb 3g
Dietary Fiber 1g
Sugar 1g
Protein 2g