Pork chops love fruit. And grilled pork chops love fruit even more. The contrast and interplay of fruity flavors with the charred pork is just plain tasty, at least to meat lovers.

This recipe comes from Elizabeth Karmel, who grew up in North Carolina and has become an expert on all kinds of grilling.

The recipe, developed for Weber, uses Weber’s seasoning mix, but other Carribbean jerk seasoning would work, too.

PORK CHOP WITH GRILLED ORANGES AND SCALLIONS
Recipe courtesy of Elizabeth Karmel, author of “Taming the Flame” and Executive Chef at New York’s Hill Country Barbecue Market and Hill Country Chicken.

1 package Weber Just Add Juice Caribbean Jerk Marinade Mix or about 3 to 4 tablespoons other jerk rub seasoning
½ cup fresh orange juice, about 1 large orange
4 center-cut pork chops, 1-inch thick
2 bunches scallions, cleaned and trimmed
Olive oil
2 juice oranges cut in half

1. Combine marinade mix and orange juice in a large non-reactive bowl, glass 13 x 9-inch casserole or large resealable plastic bag. Add pork chops and scallions; cover and marinate in the refrigerator for 2 to 4 hours, turning occasionally.
2. Remove chops and scallions from marinade; discard marinade. Brush lightly all over with oil. Set aside on a clean platter or tray.
3. Grill chops in the center of the cooking grate over Direct Medium heat to get a good sear. Let grill for 2 to 3 minutes before turning. Turn and switch to indirect heat. Let cook about 15 to 20 minutes or until done. Remember, the thicker the chop, the longer it will take to cook. The outside should be well seared and the inside juicy and just a little pink. Remove from the grill and let rest for 5 to 7 minutes.
4. While the pork chops are “resting” put scallions and orange halves on the cooking grate cut-side down over Direct Medium-high heat (increase the heat if need be) for 5 minutes or until flesh is marked and oranges are warmed through. Remove oranges and scallions from grill and squeeze the juice from half of an orange over each chop. Or, for a more dramatic presentation, serve a chop, a tangle of scallions and an orange half together and let everyone squeeze their own orange juice over their meat.

Photo courtesy of Weber-Stephens.

I enjoyed a nice Napa merlot the other night that has just about everything you come to expect from a Napa merlot, at under $20.

The 2008 Waterstone Merlot ($18) features plum and cherry fruit on the nose, mixed with a little tobacco. In the mouth, it’s smooth and fleshy, with plum, earth, spice and cigar notes that last through the lingering finish.

This is a rich merlot that cabernet drinkers would like.

I have yet to see this in local stores, but hope to at some point.

(Waterstone also makes a decent Carnereos chard for $18 if you like chard with tropical, toasty and vanilla flavors).

Full disclosure: Samples were provided.

This recipe for coconut pound cake is one of Flossie Johnson’s favorites. It appears in her new cookbook, “Save Your Fork,” which is available at www.flossiesfavorites.com.

Johnson will be in Rural Hall from 10 a.m. to 2 p.m. Saturday, May 5, to sign copies of “Save the Fork.” Her appearance will be part of a fundraiser for The Living Well at Rural Hall First Baptist Church, 7105 Broad St.  For information, call (336) 969-0411.

Coconut Pound Cake

2 sticks butter

½ cup shortening

3 cups sugar

6 eggs

½ tablespoon almond flavoring

1 teaspoon coconut flavoring

3 cups all-purpose flour

1 cup milk

1 1/3 cups coconut flakes

Frosting:

12 ounces powdered sugar

1 stick margarine, softened

4 or 5 tablespoons milk

1 teaspoon vanilla flavoring

1. Heat oven to 350 degrees. Grease a 10-inch tube pan.

2. Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavorings and mix well. Alternately add flour and milk, beating after each addition. Stir in coconut.

3. Spoon batter into prepared pan. Bake 1 hour and 15 minutes. Let cool.

4. To make frosting, combine powdered sugar, softened margarine, 4 tablespoons milk and the vanilla. Mix until smooth. If necessary, add a tablespoon more milk to achieve spreading consistency. Once cake has cooled, spread it with frosting.

Recipe adapted from “Save the Fork” by Flossie Johnson.

Now St. Lynn’s Press has come out with a book to give people ideas on what to do with them.

Ramps are wild onions, not unlike scallions, but with broad leaves. They sometimes are called wild leeks. They have an oniony, sort of garlicky flavor that manages to be distinct.
“Ramps the Cookbook: Cooking with the Best Kept Secret of the Appalachian Trail” (St. Lynn’s Press, $15.95) is a collection of recipes from food writers, chef and home cooks—any fan of this earthy, odiferous vegetable.

Recipes include ramp pesto cornmeal muffins, spicy ramp cheese dip, ramp jam and ramp hummus.

The ramp season is short. Blink and it’s almost over. But Waynesville in Haywood County in the mountains is having a Ramp Festival this Sunday, May 6, from noon to 4 p.m. at the American Legion Field, 171 Legion Drive. The event will include bluegrass music and clogging as well as ramps.
Call 828-456-8691 for more info.

It won’t be too long before green beans start showing up at local farmers markets. And the supermarket beans are looking much better than the sorry examples available in the winter.

Though good, fresh green beans need no adornment, sometimes it’s fun to dress them up.

For something different, try this recipe from “Healthy South Indian Cooking” that combines green beans with split peas and flavors them with coconut and ginger.

Such Indian ingredients as urad dal, curry leaves and coconut powder are available at Indian markets, such as Golden India on Fairlawn Drive in Winston-Salem.

Green Beans with Split Peas and Coconut
Makes 6 servings.

1/4 cup yellow split peas or moong dal
3/4 teaspoon turmeric powder
2 tablespoons canola oil
4 to 6 curry leaves (optional)
1 teaspoon black mustard seeds
2 teaspoons urad dal
1 pound green beans, diced (stems removed), about 3 cups
1 teaspoon minced ginger root
1 green chili pepper, finely chopped (optional)
1 teaspoon salt
1/2 teaspoon chutney powder
1/4 cup ground fresh coconut or unsweetened coconut powder

1. Bring 2 cups of water to a boil in a saucepan. Add split peas or moong dal and 1/4 teaspoon turmeric powder. Cook over medium heat, uncovered, for about 20 minutes. Drain and set aside.

2. Heat oil in a large skillet over medium heat. When oil is hot, but not smoking, stir in curry leaves, mustard seeds, and urad dal. Cover and heat until mustard seeds pop and urad dal is golden brown, about 30 seconds.

3. Add beans and stir well. Add ginger and green chili pepper. Cook over medium heat for about 1 minute. Add salt, remaining 1/2 teaspoon of turmeric powder, and chutney powder. Mix well.

4. Cover beans and cook over low heat without water for 5 to 7 minutes. Note: a sprinkle or two of water may, however, be added on top of the green beans to facilitate the cooking process.

5. When beans are tender but still crisp, add cooked split peas and coconut powder. Stir well. Serve immediately or remove from heat and keep covered until serving time. Be careful not to overcook beans.

Recipe and photo courtesy of Healthy South Indian Cooking (Hippocrene Books)

The event is Friday evening, April 27, and all day Saturday, April 28.
Last year, the cook-off had 54 teams competing. This year, teams will be coming from as far away as Australia (where I’m told they prefer beef).

Vendors will sell all manner of barbecue and other foods. Bands are lined up to play, and there even will be a mini wine festival both days.
Oh, yea, and there’s a Corn Hole Throw Down at noon Saturday.

Click here to go to Uptown Lexington’s website for more info.

Fans of curry soon learn that there are many different kinds of curry out there.

The following recipe comes from Malaysia, and borrows elements from Indian and Thai curries, including some spicy heat.
One distinct element here is the use of candlenuts to thicken the sauce—In the U.S., macadamias are the closest substitution.

The recipe comes from the book “Flavors of Malaysia” by Susheela Raghavan.

Here are Raghavan’s notes on the recipe:
“Kari ayam kapitan, or simply kari kapitan, is a rich and spicy chicken curry generally served for special occasions with biryanis or nasi kembuli. Indians, Malays, and Kristangs have contributed to its flavor, adding chilies, turmeric root, mint, cilantro, and coconut milk.
“The origins of kari kapitan are open to debate, and the dish is so popular in Malaysia that a number of groups claim its ownership. Nonyas add belacan and candlenuts to thicken the sauce, and have two regional versions, a Malacca version with a more intense spicing, and a Penang version with tamarind juice and Kaffir lime leaves and using less spices. Chinese have their own version adding taucheo (preserved soybean paste), chilies, tamarind juice, and white peppercorns. “

Ingredients such as dried shrimp paste can be found in Asian markets. Curry leaves are available in Indian markets.

The recipe title translates to “Captain’s Chicken Curry.”

Kari Ayam Kapitan
Makes 6 to 8 servings

1 1/2 to 2 pounds chicken (breasts, thighs, or drumsticks or a mix), cut into 1 to 1½-inch pieces
¼ teaspoon turmeric powder
¼ teaspoon finely ground black pepper
2 to 3 tablespoons cooking oil
1 teaspoon lemon juice
½ teaspoon light brown sugar or white granulated sugar
2 tablespoons unsweetened coconut milk
¼ teaspoon salt

Spice Paste:
½ to ¾ cup sliced shallots or onion
2 heaping tablespoons sliced garlic cloves
1 teaspoon sliced fresh ginger or fresh or frozen and thawed galangal
1 or 2 stalks lemongrass, sliced into ¼-inch to 1/2-inch pieces
2 to 4 whole dried red chilies, steeped in hot water for 5 to 8 minutes, slit and deseeded; or ¼ to ½ tablespoon bottled sambal oelek
½ teaspoon dried shrimp paste (belacan), toasted at 400 degrees for 15 minutes.
2 candlenuts or macadamia nuts
¾ cup water
Garnish:
2 tablespoons fried or sautéed shallots or onions
2 tablespoons chopped fresh mint leaves or sliced Kaffir lime leaves

1. Rub chicken with turmeric and black pepper. Set aside.
2. Process Spice Paste ingredients with 3/4 cup of water to a smooth paste.
3. Heat oil in a wok or skillet and sauté the Spice Paste for 8 to 10 minutes, till fragrant, gradually adding remaining oil.
4. Add the seasoned chicken and stir for about 3 minutes, then add ¾ cup water and simmer, stirring, for about 15 minutes, till chicken is cooked.
5. Add lemon juice and sugar and mix well. Stir in coconut milk and let cook for about 5 minutes, then add salt and stir for another 1 minute.
6. Garnish with fried shallots or onions and mint or lime leaves.

Recipe and photo courtesy of “Flavors of Malaysia”

Looking for something different to do with shrimp, or an alternative to the usual stir-fry?

Try this recipe for deviled shrimp. Though much like a Chinese stir-fry, the recipe is actually from Sri Lanka.

Fresh curry leaves are sold in Indian specialty markets, such as Golden India on Fairlawn Drive in Winston-Salem. If you can’t find them, the dish will still taste great without them.

It appears in Rice & Curry: Sri Lankan Home Cooking (Hippocrene Books) by S.H. Fernando Jr.

Deviled Shrimp or Squid
More like a Chinese stir-fry than a Sri Lankan curry, this dish makes for quick, convenient finger food, and a perfect accompaniment for a cold beer.

1 pound (454 g) shrimp or squid
2 tablespoons oil
1 onion, sliced
4 cloves garlic, sliced
1 teaspoon crushed ginger
1 sprig curry leaves
2 medium tomatoes, peeled and diced
4 Serrano chilies, sliced diagonally
1 teaspoon cayenne pepper powder
2 dry red chilies, crushed
2 tablespoons apple cider vinegar
Salt to taste
Juice of 1 lime

1. Wash, clean, and shell shrimp or cut squid into 1-inch (2.5-cm) strips.
2. Heat oil in pan. Sauté onions, garlic, ginger, and curry leaves until onions are translucent. Add tomatoes and Serrano chilies.
3. Add shrimp or squid, cayenne powder, dry red chilies, vinegar, and salt and stir-fry for 2 minutes.
4. Remove from heat, put on a plate, and squeeze on lime juice before serving.

Makes 4 to 6 servings

Recipe and photo courtesy of Rice & Curry: Sri Lankan Home Cooking (Hippocrene Books) by S.H. Fernando Jr.

Grilled cheese seems like such a simple thing, but you can play with it almost endlessly.

Different breads, different cheeses. Add condiments, meat—you name it.

April 1 marks the beginning of National Grilled Cheese Month.

Here’s a recipe from MacKenzie Smith, who writes the blog “Grilled Cheese Social.”

This one takes grilled cheese down a sweet path. Instead of sandwich bread, it uses pound cake—oh, yes!
In between is the luscious combination of fig preserves and brie.

You can serve this as dessert.

The MacKenzie
By MacKenzie Smith, Grilled Cheese Social

Makes 1 sandwich

2 thin slices pound cake
3 slices (about 3 ounces) Wisconsin Brie Cheese
1/2 tablespoon fig preserves
1 tablespoon butter
1 small rosemary sprig, chopped

1. Top one slice pound cake with slice of Brie. Spread fig preserves on one side of the other piece of pound cake.
2. Melt butter in skillet over medium heat and sprinkle in chopped rosemary. Continue to heat butter and rosemary for about a minute until leaves start to soften up and the rosemary flavor starts to infuse the butter.
3. Place both pieces of pound cake in skillet (cheese and fig spread sides up). Cook for 3-4 minutes, until pound cake begins to brown. Gently flip one piece of pound cake on top of the other, sandwiching the Brie and fig preserves inside. Remove from skillet and serve immediately.

Recipe and photo courtesy of Wisconsin Milk Marketing Board.

Something about spring alwayys makes me think of brunch, especially egg dishes. I particularly love egg dishes that can feed a crowd, such as this bacon, egg and cheese casserole.

Cheesy Bacon & Egg Brunch Casserole

Makes 12 servings.

8 slices bacon
1 medium onion, chopped (1 cup)
1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
2 cups (8 ounces) shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup cottage cheese
5 eggs
1 1/2 cups milk
1/2 teaspoon dry mustard
1/2 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper

1. Heat oven to 350 degrees. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
2. Spread half of the bread cubes in 13x9-inch baking dish. Layer with half each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
3. Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
4. Bake 40 to 50 minutes or until center is set and top is golden brown.

Note: Casserole can be assembled 1 day ahead. Prepare as directed, increasing milk to 2 cups. Cover and store in refrigerator. Remove cover and bake as directed.

Nutritional information for one serving: 260 Calories, Fat 16g, Carbohydrates 14g, Cholesterol 128mg, Sodium 492mg, Fiber 1g, Protein 15g

Recipe and photo courtesy of McCormick.

My March 14 story on saffron includes a handful of savory recipes for saffron. But saffron also is used in sweet dishes.

Here are two examples, one from Indian cuisine and one from Spanish cuisine.

Pala Payasam (sweet saffron milk)

Makes 6 servings

½ cup skinned almonds
4 cups of 2-percent milk
1 cup sugar
1 teaspoon ground cardamom
6 to 8 saffron threads, crumbled
1 can (about 10 ounces) mixed fruit cocktail, with syrup
1. Grind almonds in a food processor. Add almonds and milk to heavy saucepan and heat over medium-low heat until scalded.
2. Add sugar, cardamom and saffron. Bring to a boil, stirring frequently.
3. Remove from heat. Let cool.
4. Add fruit cocktail and its syrup to milk mixture. Stir gently. Refrigerate until ready to serve.
Note: This is one of several Indian beverages served as a dessert. The mixture may thicken when refrigerated. If too thick, add more skim milk before serving.
Recipe adapted from “Healthy South Indian Cooking” by Alamelu Vairavan aand Patricia Marquardt (Hippocrene Books, 2001)

Saffron Ice Cream

Makes 8 servings

2 cups milk

1 strip orange zest (about 3 inches long)

1 teaspoon saffron threads, crushed

6 egg yolks

Pinch salt

2/3 cup sugar

1¾ cups whipping cream

Chocolate syrup, optional

Praline, toffee or sugar-cookie bits, optional

1. Bring the milk and orange zest to a boil. Pour milk through a strainer into a heatproof bowl. Discard zest. Add crushed saffron to milk; let infuse for 20 minutes.

2. Beat egg yolks, salt and sugar in a bowl. Remove skim from milk and beat the milk into the yolks. Transfer to a double boiler (a heatproof bowl sitting over a pan of simmering water), and cook until foamy and thick enough to coat a spoon. Remove from the heat and allow to cool.

3. Whip cream until it holds soft peaks. Fold it thoroughly into the custard. Chill.

4. Freeze the custard in an ice-cream maker according to manufacturer’s instructions.

5. To serve, soften ice cream about 20 minutes at room temperature. Scoop ice cream into small bowls. If desired, drizzle with chocolate syrup and sprinkle with bits of praline, toffee or sugar cookie.

Recipe adapted from “Food of La Mancha: Cooking from the Heart of Spain” by Janet Mendel (William Morrow, 2006)

Here are some of the winning recipes:

Homemade Granola Bars

Makes 12 to 16 bars

½ cup butter or margarine

1/3 cup sugar

1 tablespoon molasses

1/3 cup honey

¼ cup flour

1 teaspoon vanilla extract

¼ teaspoon cinnamon

2 cups rice cereal

2 cups old-fashioned oats

1 cup raisins

1. Heat oven to 350 degrees. Coat a 9-by-13-inch baking pan with nonstick cooking spray and set aside. In a large 5-quart pot on low heat, melt the butter or margarine. Remove pot from heat and whisk in the sugar, molasses, honey, flour, vanilla and cinnamon. Add the rice cereal, oats and raisins, and mix well.

2. Transfer the mixture to the baking pan. Spray the outside of a clean plastic sandwich bag with cooking spray, place your hand inside the bag and use it as a mitt to press the granola mixture into a flat and even thickness. Bake 20 minutes, or until golden brown. Allow to cool at least 1 hour before cutting into 12 to 16 rectangular bars. Store the bars in a sealed plastic bag.

Recipe submitted by Evan Crews, 8, Best Taste award in Forsyth County.

Mexican Taco Salad

Makes 6 to 8 servings

1 pound lean hamburger

1 package taco seasoning

1 medium head of lettuce, chopped

1 small can kidney beans, drained

1 large onion, chopped

4 medium tomatoes, diced

8 ounces fat-free cheddar cheese, grated

1 package tortilla chips, crushed

Dressing:

8 ounces fat-free Thousand Island dressing

1 tablespoon taco sauce

1 tablespoon taco seasoning (from package used for meat)

1. Brown hamburger meat in a skillet; drain grease. Set aside 1 tablespoon taco seasoning for the dressing, and add remaining taco seasoning to the meat.

2. Layer the lettuce, beans, onion, tomatoes and cheese – in that order – in a large bowl.

For the dressing, combine Thousand Island, taco sauce and reserved tablespoon of taco seasoning.

3. At serving time, toss salad with crushed chips and dressing. Serve immediately.

Recipe submitted by Allison Wise, 16, Best Taste award in Forsyth County.

Healthy Sweet Potato Dumplings

Makes 16 dumplings

2 medium sweet potatoes

Small bowl brown sugar

1 package reduced-fat crescent rolls

Cinnamon

½ cup Splenda plus ½ cup brown sugar (or 1 cup brown sugar)

½ cup Smart Balance light margarine

¼ cup water

1 teaspoon vanilla extract

1. Boil sweet potatoes until tender. Let cool.

2. Heat oven to 350 degrees. Peel and cut each sweet potato into 8 wedges. Roll each wedge in bowl of brown sugar. Stretch out each piece of crescent roll dough. Place a sugar-coated wedge of sweet potato in the center of each crescent roll. Wrap the sides of the crescent roll around the sweet potato; pinch dough together to form a dumpling. Place dumplings in a 9-by-13-inch casserole dish. Repeat to use up crescent rolls and sweet-potato wedges. Sprinkle tops of dumplings with cinnamon.

3. In a medium pot, heat Splenda, brown sugar, margarine and water until boiling. Remove from heat. Let cool, stir in vanilla. Pour mixture evenly over dumplings and bake in oven 30 to 40 minutes, or until no longer doughy. Eat warm or cold, with or without vanilla ice cream or frozen yogurt.

Recipe submitted by Austin Wise, 11, Best Taste award in Forsyth County.

Luau Fun Fruit Pizza
1 box vanilla instant pudding mix
1 1/2 cups skim milk
1 box sugar cookie mix
1 stick butter
1 egg
2 tablespoons orange zest
Sliced strawberries
Sliced/quartered kiwi
Sliced/quartered peaches
Sliced/quartered pineapple
Blueberries

1. Mix pudding mix and skim milk. Chill in refrigerator. Mix cookie mix with butter and egg. Drop 1/2 teaspoons of cookie dough on an ungreased cookie sheet and bake at 350 degrees for 6 to 8 minutes. Let cool.
2. When cookies are cool, add orange zest to pudding. Top each cookie with 1 teaspoon of pudding. Place one piece of each type of fruit on top of each cookie. Serve.
Recipe submitted by Lindsey Ford, 8, Best Overall award in the age 5 to 8 age group, and Best Overall for the entire nutrition fair in Stokes County.

Pasta Ratatouille
10 ounces tricolor rotini pasta
4 cloves fresh garlic, pressed
1 medium onion, chopped
1 tablespoon olive oil
1 medium eggplant, peeled and cubed (5 cups)
1 medium zucchini, sliced (1 1/4 cups)
1 medium yellow summer squash, sliced
1 medium green bell pepper, chopped
1 15-ounce can chunky diced tomatoes
1 tablespoons Tialian spice blend
Shredded Italian cheese, optional
1. Cook pasta according to package directions.
2. Meanwhile, saute garlic and onions in olive oil. Add eggplant, zucchini, yellow squash, and bell pepper. Saute until tender.
3. Add tomatoes and spice blend to vegetables and simmer to blend flavors.
4. Drain pasta well. Toss pasta with vegetables and serve, topped with cheese if desired.
Recipe submitted by Maya Burgess, 13, Best Overall award in the age 13 to 15 age group in Stokes County.

If you/‘re thinking green in anticipation of St. Patrick’s Day, here’s a tasty though decidedly non-Irish dip to help fill a green table.

For more ideas of alternative uses of Thai green curry paste (though not necessarily in green-colored foods), check out http://www.atasteofthai.com

Curried Avocado and White Bean Dip
Makes 3 to 4 cups
2 -3 tablespoons fresh squeezed lime juice
1 tablespoon green curry paste
2 teaspoons fish sauce
3 ripe Hass avocados, peeled and pitted
1 15-ounce can cannellini beans, drained and rinsed
1/3 cup olive oil
4 tablespoons chopped cilantro, divided
Tortilla chips

1.  In a small bowl, whisk lime juice, curry paste and fish sauce until curry is completely dissolved. 
2.  Add curry mixture, avocados, cannellini beans, olive oil and 3 tablespoons of cilantro to a food processor fitted with a metal blade. Purée until smooth. 
3.  Spoon mixture into a bowl and garnish with remaining tablespoon of cilantro. Serve with tortilla chips. 

Recipe and photo courtesy of Taste of Thai.

If you’re a fan of the caramel drinks so popular these days in coffee shops, here’s a recipe that’s easy to make at home—and guaranteed to be a whole lot cheaper.

Don’t skip the toffees. They are the secret ingredients.

Caramel O’Clock Coffee

1 cup hot brewed coffee
2 tablespoons milk
1 tablespoon caramel syrup
Whipped cream
Chocolate Toffees, chopped into small pieces

Drizzle half of caramel syrup into the bottom of mug. Pour coffee. Add milk. Add whipped cream. Drizzle remaining caramel syrup over whipped cream. Garnish with chocolate toffees.

Recipe and photo courtesy of Eight O’Clock Coffee

This recipe comes from the American Institute for Cancer Research, which says, “. Beets are a nutritional powerhouse full of manganese, potassium, folate and cancer-fighting antioxidants.”

Spinach Salad with Creamy Beet Dressing

Makes 2 servings.
1/2 cup finely chopped, drained canned beets, or vacuum-packed cooked beets (See Note)
1 1/2 tsp. Dijon-style mustard
1 1/2 tsp. apple cider vinegar
4 Tbsp. fat-free, reduced-sodium chicken or vegetable broth, divided
1 Tbsp. extra virgin olive oil
Salt and ground black pepper, to taste
1/3 cup French green beans
3 cups baby spinach
2 medium endives, cut crosswise into 1/2-inch slices, about 1 cup
2 Tbsp. sweet onion, cut in very thin crescents
1 small roasted or cooked beet

1. For dressing, place beets, mustard, vinegar and 2 tablespoons of broth in blender and whirl until smooth, stopping to scrape down sides of blender as needed. With the motor running, pour in remaining broth, then oil. Season dressing to taste with salt and pepper.  (See Note.)

2. Cook green beans in boiling water for 2 minutes. Drain and plunge immediately into bowl of cold water. When beans are cool, drain well and set aside.

3. In mixing bowl, combine spinach and endive, then divide between 2 salad plates or wide, shallow bowls. Sprinkle onions over greens, then add green beans.

4. Cut beet crosswise into thin slices. Cut each slice into matchsticks and sprinkle over salad. Drizzle on 3 tablespoons of the dressing. Serve immediately.

Note:  When buying beets in a can or jar, be sure they are not pickled. Dressing can be made ahead and refrigerated, tightly covered, for 24 hours. If necessary, before using, thin chilled dressing with additional broth and adjust the seasoning.

Recipe courtesy of American Institute for Cancer Research.