Frisˇe Salad with Clementines & Beets

From Mike Szabo's cookbook

Servings: 4

Ingredients

• 1 head frisˇe lettuce, cleaned
• 2 heads Belgian endive, cleaned
• 3 whole clementine oranges, peeled and sectioned
• 2 medium beets, cooked and shredded
• 6 tablespoons pumpkin oil
• 1 tablespoon sugar
• 3 tablespoons lemon juice
• salt and pepper

Salads

Per serving (excluding unknown items): 78.6g Calories; 0.6g Fat (6.3% calories from fat); 4.1g Protein; 17.1g Carbohydrate; 0mg Cholesterol; 90mg Sodium. Exchanges: 2 Vegetable; 1/2 Fruit.

Moroccan Bisque: Curried Squash & Sweet Potato Soup

Servings: 8

Preparation Time: 45 minutes

Ingredients

• 2 medium onions, chopped
• 3 cloves of garlic, minced
• 1 tablespoon curry powder
• 1/2 teaspoon ground cumin
• 8 cups chicken stock
• 1 cup of banana, mashed
• 1 cup of pineapple, cubed
• 2 pounds butternut squash, peeled and sliced
• 1 pound sweet potatoes, peeled and sliced
• 1/2 cup plain yogurt
• 1 tablespoon vegetable oil
• Coriander sprigs

Method:

• In a heavy stockpot over medium heat, add oil. Sautˇ onions and garlic for 2-3 minutes or until slightly softened.
• Stir in curry powder and cumin, cook for 1 minute.
• Add chicken stock, banana, pineapple, squash and sweet potatoes.
• Bring mixture to a boil and adjust seasoning.
• Reduce heat and simmer for 30-40 minutes or until vegetables are tender.
• Puree mixture with a food processor until smooth, then pass through a strainer.
• Return mixture to heat and adjust seasoning.
• Serve hot with a spoon of yogurt and coriander sprigs.

Chef Sabo's wine suggestion: California Chardonnay