Enjoy some delicious recipes!

Program #648

Kimberly Rapp

Asparagus and Pea Pasta with a Creamy Lemon Sauce  
8 oz uncooked whole wheat pasta 
1 3/4 cups asparagus (sliced in 1 1/2 inch pieces) 
1 cup frozen green peas, thawed 
1 T butter 
1 garlic clove, minced 
1 cup fat free, low sodium vegetable broth 
1 T cornstarch 
1/3 cup half and half 
3 T fresh lemon juice 
1/2 tsp. salt 
1/4 tsp black pepper 
1/4 tsp ground red pepper 
Lemon slices for garnish 
1. Cook pasta in boiling water. Add asparagus during the last minute of cooking time. Place peas in a colander. Drain pasta mixture over peas and set aside.  
2. Melt butter In a large skillet over medium heat . Add garlic to skillet and sauté for 1 minute. Combine broth and cornstarch in a small bowl. Add broth mixture to skillet; bring to a boil. Cook for 1 minute or until thick, stirring constantly.  
3. Remove from heat. Stir in half and half, juice and seasonings.  
4. Add pasta mixture to broth mixture; toss gently to coat.  
5. Garnish with lemon slices. 
Yield: 4 servings  
  Strawberry-Lemon Upside-Down Cake 
   2 tsp. butter, melted 
1/3 cup packed brown sugar 
1 1/2 tsp. grated lemon rind 
2 cups fresh strawberries, quartered 
1 1/4 cups flour 
1 1/2 tsp baking powder 
1/4 tsp. salt 
2/3 cup sugar 
2 T butter, softened 
1 egg 
2 tsp. grated lemon rind 
3/4 tsp. vanilla extract 
1/2 cup skim milk 
1. Preheat oven to 350°. 
2. Place 2 tsp. melted butter in the bottom of a 9-inch round cake pan; sprinkle with brown sugar and 1 1/2 tsp. lemon rind. Top with strawberries; set aside. 
3. In a small bowl, combine flour, baking powder and salt.  
4. Beat sugar and 2T butter in a large bowl until well blended. Add egg, 2 tsp. lemon rind and vanilla; beat well.  
5. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture.  
6. Spoon batter over strawberries. 
7. Bake at 350° for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 5 minutes. Loosen edges of cake with a knife. Place a plate upside down on top of cake pan; invert onto plate. 
Yield: 8 servings

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!