QUICK ‘CREAM’ OF ASPARAGUS Recipe\\

This soup is easy to make and so delicious you’ll forget it’s good for you. Using potatoes means there’s no need for heavy cream, making it perfect for people watching what they eat.

Start to finish: 30 minutes

Servings: 6 to 8

Ingredients

• 2 tablespoons olive or canola oil

• 1 onion, finely chopped

• 2 cloves of garlic, finely chopped

• 2 bunches of asparagus (about 4 cups), trimmed and chopped

Recipe\\

• 2 large potatoes, peeled and diced

• 4 cups chicken broth

• Salt and pepper to taste

Directions

1. In a large pot, sauté the onions and garlic in the oil over medium heat, until they start to become golden. Add the asparagus and potatoes and sauté for another two minutes.

2. Add the chicken broth and salt and pepper. Bring to a boil. Simmer over medium

Directions

1. Combine the pasta, lettuce, cherry tomatoes, croutons and chicken in a large bowl.

1. In a separate bowl, whisk together the dressing ingredients.

2. Pour the dressing over the pasta and toss well. Add salt and pepper to taste.

3. Arrange pasta salad in serving bowls and top with grated Parmesan cheese.

heat for about 20 minutes, or until the potatoes are soft.

3. Purée until smooth with an immersion blender, or in several batches in a regular blender. Taste and adjust the seasoning as desired.

4. Serve and enjoy.

The best way to trim asparagus is by holding the stems in one hand and the bottoms in the other and bending. The stalks will snap at the perfect place, just where they begin to get hard and woody.

CRUNCHY PEANUT BUTTER & CHOCOLATE TRUFFLES

With a surprisingly crunchy texture and a rich chocolate coating, this dessert is sure to satisfy your sweet tooth.

Start to finish: 2.5 hours (30 minutes active)

Servings: 24

INGREDIENTS

• 1 cup creamy peanut butter

• 2 cups puffed rice cereal

• ½ cup unsalted grilled peanuts

• ½ cup pretzel sticks

• 1-½ cups semi-sweet chocolate, melted

Directions

1. In a bowl, mix the peanut butter and cereal until fully combined.

2. Using about 1 tablespoon of the mixture, form into balls with your hands. Put them on a cookie sheet covered with parchment paper. Freeze for 30 minutes.

3. Meanwhile, place the peanuts and pretzel sticks in a plastic freezer bag. Crush with a rolling pin until reduced to a coarse powder. Put mixture in a shallow bowl and set aside.

4. Remove the peanut butter balls from the freezer, and dip them in the melted chocolate so they’re completely covered. Put them back on the cookie sheet.

5. Wait until the chocolate has partially hardened, about 30 minutes, then roll each ball in the peanut and pretzel mixture. Put them back on the cookie sheet and refrigerate about one hour or until they’ve hardened.

6. Enjoy!