Monthly Archives: May 2011

• 1 lb. fresh asparagus, chopped
• 1 small onion, chopped
• 1 – 2 cups vegetable broth
• 1 tbs. all-purpose flour
• 1/2 tsp. salt
• pepper, to taste
• pinch of red pepper flakes
• 1 cup soy milk
• 1/2 cup plain Greek yogurt
• juice of 1/2 lemon
• Parmesan cheese, optional
• Sour Cream, optional

1. Heat 1/2 cup vegetable broth in a large saucepan over medium-high heat.  Add asparagus and onion, bring to a boil, and simmer until tender, adding more broth as necessary.  Once cooked through, reserve several asparagus heads for garnish for serving.

2. Allow broth to evaporate, then add flour, salt, black pepper, and red pepper flakes. Stir until flour evenly coats vegetables, and cook for 1 – 2 minutes. Stir in remaining vegetable broth and increase heat.  Bring to a boil, then allow to simmer for 5 – 10 minutes.

3. Add milk, and stir to combine. Then, using either an immersion blender or traditional blender, puree mixture until smooth.  Add yogurt and lemon and heat until desired temperature is reached. Garnish with reserved asparagus heads, a dollop of sour cream, and a sprinkling of Parmesan.

Served here with wild rice and a green bean, mushroom topping (Ellie prefers them with just the rice - not the sauce!)

• 2 garlic cloves, minced
• 1 tbs. olive oil
• 2 tbs. Worcestershire Sauce
• 1 tbs. soy sauce
• 1/4 cup white wine
• 1/2 lemon, juiced (about 1 tbs.)
• 2 tbs. agave syrup
• salt and pepper, to taste
• 4 boneless pork chops, trimmed

1. Combine all ingredients except pork chops in a small bowl.  Place in a resealable bag, and add pork chops.  Place in refrigerator and allow to marinate overnight, or at least 3 hours (turn bag over occasionally).

2. Preheat grill to high heat (600° F or so). Place pork chops on grill and cook 5 – 7 minutes on each side, until the internal temperature reaches 160° F.