Green Mountain at Fox Run (Vermont)
Spring Asparagus Salad with Lemon Tarragon Vinaigrette

Spring makes us think of asparagus and new ways to serve it. This salad is a refreshing twist on the usual. For fun we combined asparagus and greens with a new variety of orange, the Cara Cara - a pink navel. For a light lunch, we serve this salad with cold sliced chicken and a whole grain roll.

8 ounces fresh asparagus spears (about 16 spears)
Lemon Tarragon Vinaigrette (see below)
4 cups mixed spring greens and arugula
12 orange slices
12 red onion rings
Shaved parmesan cheese

Steam or microwave asparagus about 2 minutes. Plunge asparagus into cold water to stop cooking and retain bright green color. Toss with half of the vinaigrette and marinate for 15- 20 minutes. To serve, arrange 1 cup of greens, 4 asparagus spears, 3 orange slices and 3 red onion rings on a salad plate. Drizzle on remaining vinaigrette and top each salad with shaved parmesan cheese

Lemon Tarragon Vinaigrette
1/3 cup olive oil
3 tablespoons lemon juice
1 tablespoon chopped fresh tarragon
Salt
Pepper

Mix or shake all ingredients well.

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The Oaks at Ojai (California)
Dark Chocolate Mousse

16oz. silken tofu
4oz. bittersweet chocolate
1/3 c. cocoa
1/2 c. decaffeinated coffee
1/4. agave

In a food processor or blender, puree the tofu until smooth. Place the chopped chocolate, cocoa powder, and coffee in a saucepan. Stir constantly over medium-low heat until melted and smooth. Remove from heat and mix in the agave. Stir until smooth. Add chocolate mixture to tofu and puree until well blended. Put in bowl and chill at least two hours. To serve, fill serving dish with 1/2cup fresh raspberries and top them with 2 tablespoons of mousse.

Servings: 24 Serving Size: 2 Tablespoons + 1/2c. raspberries
Calories 60

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Lake Austin Spa Resort (Texas)
Shrimp, Sweet Potato and Pineapple Soup

This is a festive, slightly spicy, slightly sweet soup inspired by the
cooking of coastal Mexico. We like the idea that anyone can customize this soup to his or her specifications -- but the fresh pineapple is mandatory!

30 small shrimp
4 Roma tomatoes
1 teaspoon canola oil
1 cup chopped onion
4 garlic cloves, minced
2 cups chicken stock
2 cups seafood stock or clam juice
Shrimp shells
1/2 cup peeled and diced potatoes
1 cup peeled and diced sweet potatoes
1/2 cup diced chayote squash or zucchini
1/2 teaspoon dried leaf oregano
1 teaspoon sugar
1 tablespoon pure coconut extract
1 teaspoon adobo paste from canned chipotle chile peppers or Mexican hot sauce
1/2 cup frozen pineapple juice concentrate or 2 cups fresh pineapple juice reduced to 1 cup
1 cup canned yellow hominy, drained

The Garnish:
Finely diced fresh pineapple
Finely chopped radishes
Shredded toasted corn tortillas
Chopped fresh cilantro leaves
Queso fresco
Lime wedges

Peel the shrimp; reserve the shells and set aside. Cut an X in the bottom of each tomato. Plunge into boiling water in a saucepan for 30 seconds; drain, peel and chop. Heat the canola oil in a large soup pot over medium heat. Add the onion and garlic and sauté for 2 to 3 minutes. Remove the onions to a food processor or blender, add the chopped tomatoes and puree. Combine the chicken stock and seafood stock in a heavy soup pot over medium heat. Add shrimp shells and simmer for 10 minutes. Strain into a clean soup pot, discarding the shells. Add the tomato mixture, potato, sweet potato, chayote squash oregano, sugar, coconut extract, adobo paste, pineapple juice concentrate and hominy. Simmer until the potatoes are tender. Add salt to taste; mix well. Add the shrimp and cook for 2 minutes. Serve hot with any of the garnishes. Yield: 10 servings

Nutrients Per Serving: Cal 92; Prot 4 g; Carb 17 g; Fat 1 g; 10% Cal from Fat; Sod 309 mg

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