Leaves of 1 bunch chervil
1. Bring a pot of salted water to a rolling boil and blanch the carrots for 1 to 2 minutes, until just tender. Drain and set aside.
2. Melt the butter in a large saute pan over medium heat. Add the leeks or scallions and cook 2 to 3 minutes, then add the carrots, favas, peas, asparagus tips, salt and pepper. Cook, stirring, 2 to 3 minutes.
3. Add the demi-glace or stock. Lower the heat, cover the pan and simmer until the vegetables are just tender, about 5 to 10 minutes. Stir in the chervil and serve.
Each of 10 servings: 134 calories; 7 grams protein; 16 grams carbohydrates; 6 grams fiber; 5 grams fat; 3 grams saturated fat; 13 mg. cholesterol; 103 mg. sodium.
Crispy-skinned wild salmon with braised spring peas and mushrooms
Total time: 45 minutes
Note: In May, for an article on wild salmon, Russ Parsons gave us this fabulous dish, which includes a technique for crisping fish skin learned from Thomas Keller.
2 pounds center-cut wild salmon fillet, in one piece
2 slices bacon
1/2 pound cremini mushrooms
3 shallots, minced
6 sprigs fresh thyme
1/2 cup white wine
1/4 cup whipping cream