Recipe: Radish and Herb Butter Canapes

RADISH AND HERB BUTTER CANAPÉS

Makes 10 to 12 canapés.

Note: Radishes are a sure sign of spring: simple, beautiful and zesty. There are as many variations to this recipe as there are types of bread and butter. From "The Spoonriver Cookbook," by Brenda Langton.

• 2 tbsp. chopped fresh chives or parsley

• 4 tbsp. butter, softened

• 1 bunch red, Easter or French breakfast radishes

• Thinly sliced multigrain bread, cut into bite-size pieces

• Sea salt

Directions

Fold the chopped herbs into the softened butter.

Wash and thinly slice the radishes. Put them in a bowl of cold water.

Spread approximately 1/4 to 1/2 teaspoon butter onto a piece of bread and top it with a radish slice or two. Just before serving, sprinkle with a little sea salt.

Variation: Omit the fresh herbs and add a little wasabi, white miso or umeboshi plum to the butter.

Nutrition information per each of 12 servings:

Calories70Fat4 gSodium102 mgSaturated fat3 gCarbohydrates6 gCalcium18 mg

Protein2 gCholesterol10 mgDietary fiber1 g

Diabetic exchanges per serving: 1/2 bread/starch, 1 fat.

ASPARAGUS SOUP

Serves 4 to 6.

Note: Asparagus is one of the first vegetables we enjoy in the spring. Potato and zucchini help give this dish a perfect consistency without the traditional roux or cream. From "The Spoonriver Cookbook."

• 11/2 lb. asparagus

• 1 tbsp. olive oil

• 1 leek or small onion, sliced

• 1 large potato, peeled and cut into large dice

• 3 c. chopped zucchini

• 4 c. vegetable stock

• Salt and pepper

Directions

Peel the asparagus. Cut off the tips and reserve. Cut the stalks into 1- to 2-inch pieces and set them aside.

Bring some water to a boil in a small pan, add the asparagus tips, reduce the heat, and simmer until done. Drain and set aside.

Heat the olive oil in a soup pot and sauté the leek for a few minutes. Add the potato, zucchini and asparagus stalks and continue to sauté a few more minutes. Add the stock, bring it to a boil, then reduce the heat and simmer, covered, for approximately 15 minutes. Purée the soup, working in small batches to prevent an explosion of hot liquid, and return it to the soup pot. Add the asparagus tips and season with salt and pepper. Heat for a few minutes and serve.

Nutrition information per each of 6 servings:

Calories94Fat3 gSodium105 mgSaturated fat0 g

Carbohydrates17 gCalcium39 mg

Protein3 gCholesterol0 mgDietary fiber3 g

Diabetic exchanges per serving: 1 bread/starch, 1/2 fat.

BLACK CHERRY-COCONUT KANTEN

Serves 8.

Note: Kanten is a traditional Asian fruit dessert, refreshing and creamy, named after the dried seaweed setting agent used in the dish, also called agar (which works similar to gelatin). Agar can be found at food co-ops. At Spoonriver, the dessert is topped with fresh fruit and nuts, depending on the season. Here black cherry juice and coconut result in a brightly colored, flavorful dessert. Finish it with fresh strawberries. From "The Spoonriver Cookbook."

• 4 c. black cherry juice

• 5 tbsp. agar flakes (see Note)

• Pinch of salt

• 1 (15-oz.) can coconut milk

Directions

Pour the cherry juice into a saucepan. Add the agar flakes and the salt and bring the juice to a boil. Reduce the heat and simmer for 3 minutes, stirring frequently, until the agar dissolves.

Pour the mixture into a bowl and refrigerate the mixture (called "kanten") until it sets, about 11/2 to 2 hours.

Put the kanten and the coconut milk in a blender and blend until the mixture is smooth and creamy. Pour the kanten into individual serving dishes. Serve it cold garnished with fresh fruit.

Nutrition information per serving:

Calories130Fat11 gSodium46 mgSaturated fat10 g

Carbohydrates9 gCalcium13 mg

Protein1 gCholesterol0 mgDietary fiber1 g

Diabetic exchanges per serving: 1/2 fruit, 2 fat.