Early Spring Menu
Consomme with Snap Peas
The rice is cooked in a way that can omit soaking ahead of time. While cooking the grains,
prepare all vegetables and make the dressing. Create each vegetable dish one by one, and end
with the soup. When everyone is seated, broil the salmon.
CONSOMME WITH SNAP PEAS AND CHIVES
This clear soup is deliciously light and beautiful when served in decorative ceramic bowls. Instead of snap peas use small quartered onions, wild onions, or scallions.
1 quart soup stock (see Soups)
Strain the stock well and bring to a boil. If the stock is very strong, add
water so the soup will be flavorful, but not overpowering.
RICE WITH BLACK OLIVES
The light-colored rice and dark olives contrast each other appetizingly. Use freshly pickled olives or fresh olives packed in oil. At times substitute the water with a light soup stock.
2 cups short grain brown rice
Rinse and drain the rice.
BROILED SALMON WITH THYME
Salmon is nutritious and deliciously fatty. Cod, catfish, or tuna can be cooked instead. Watch the broiling closely so that the fish cooks just enough to make it tender but not dry.
2-4 salmon filets
Rinse the salmon filets and dry them on paper towel. Lightly brush filets
with olive oil and place on an oiled cookie sheet that fits the broiler.
STEAMED BROCCOLI WITH HONEY MUSTARD DRESSING
Broccoli florets add a lovely, strong green color when steamed. Served with mustard dressing this dish becomes slightly pungent, sweet, and refreshing, which complements the fish and rice well.
2 cups medium broccoli florets
Trim the stems of broccoli and cut florets from the stem up, gently separating heads. Make sure they are all about the same size.
SAUTEED RADISHES AND GREENS WITH SESAME SEEDS
Radishes are commonly eaten uncooked. Experience how delicious they are when lightly sauteed with a dash of tamari soy sauce. The pungent flavor and cooling nature of the raw radish disappears. The texture becomes soft and moist. The sesame seeds add a light bitterness to the meal.
1/4 cup sesame seeds
Soak the sesame seeds for 5-10 minutes, and then drain them thoroughly.
Heat a stainless steel frying pan and add seeds. Dry-roast the seeds until
they are easily squeezed between thumb and ring finger. Stir constantly and
rhythmically. When done, set them aside in a bowl to cool.
LEMON CARROT SALAD
This bright, delicious orange salad lifts the meal. It is satisfying, zesty, and quite refreshing.
2 medium-size carrots
Grate the carrots on a fine grater.