Season's Bounty Menu

With quick-cooking fresh seasonal ingredients, you'll enjoy less time in the kitchen and lighter fare as the weather starts to warm. (Serves 4)

Shrimp Salad with Blood Oranges and Slivered Fennel

* Add 2 cups fresh English peas, 1 tablespoon sugar, and 1 teaspoon salt to 2 quarts boiling water; cook 5 minutes or until tender. Drain; rinse with cold water. Drain. Combine peas, 2 cups fat-free, less-sodium chicken broth, and 1/2 teaspoon salt in a blender; puree until smooth. Strain mixture through sieve over a bowl, pressing mixture through sieve with a wooden spoon; discard solids. Garnish each serving with 1 teaspoon chopped fresh mint leaves and freshly ground black pepper.

Cooking Light, April 2009