Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

Heat the stock in a large skillet. Add the arti­
choke hearts and simmer 5 minutes. Add the
asparagus and peas, and cook 3 minutes more
or until the vegetables are tender.
Season with the tarragon, salt, and black
pepper, and stir in the slurry. Heat until stock
is thickened and glossy. Scatter the Parmesan
cheese over the top and serve.

Per serving : 89 calories, 1 g fat, 1 g saturated fat (10%
calories from saturated fat), 14 g carbohydrate, 5 g
protein, 6 g dietary fiber, 306 mg sodium. Exchanges:
½ Starch, 2 Vegetable

HERB BROILED



ARTICHOKES

This recipe can be used as an appetizer or as
a main dish (served with couscous or brown
rice), but the added carbohydrates will obvi­
ously increase calories and carbs.
SERVES 4

8 fresh artichoke hearts, precooked
¼ teaspoon dried tarragon or 1 teaspoon
chopped fresh
¼ teaspoon dried basil or 1 teaspoon chopped
fresh
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
Extra-virgin olive oil cooking spray
Brown rice or couscous (see page 293)
¼ cup mango chutney*

*Major Grey’s is a good type.

Turn the broiler on to preheat.

Lay the artichoke hearts on a broiler pan in

a single layer. Combine the tarragon, basil,

parsley, and chives in a bowl. Coat the arti­

chokes lightly with the cooking spray. Scatter

the herbs over the top and spray with oil again.

Broil 4 inches from heat until heated

through and slightly browned. Place 2 hearts on

top of a small scoop of rice or couscous and

garnish with 1 tablespoon of chutney.

Per serving : 111 calories, 0 g fat, 0 g saturated fat, 26 g

carbohydrate, 3 g protein, 10 g dietary fi ber, 382 mg

sodium. Exchanges: 2 Vegetable

PASTA PRIMAVERA

I always use frozen or canned artichokes for

this excellent kitchen-garden pasta dish. My

very few experimental fresh ones are always

served whole.

SERVES 4

8 ounces penne pasta

1 tablespoon olive oil

2 large garlic cloves, bashed and chopped

1 (8-ounce) package frozen artichoke hearts,

thawed

8 medium mushrooms, trimmed and cut in

half

3 cups fresh or 1 (10-ounce) package frozen

chopped spinach, thawed and drained

4 Roma tomatoes, skinned, seeded, and

chopped

70 • GROWING AT THE SPEED OF LIFE