Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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
Minted pea soup *

Sparkling water

Fresh strawberries with crème fraîche

February 04, 2010

* 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.

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