Healthy gourmet recipe that doesn't break the bank. Puréed spinach, white asparagus & new potatoes...

Healthy Gourmet Recipe, by Paul Singer (EatinWell)

Created expressly for http://www.alwayssavemoney.ca/ as follow up to the Skype interview for her blog.
Visit her site or follow her on Twitter: http://twitter.com/#!/AlwaysSaveMoney

There are 4 main components to this meal. Feel free to add chicken breast of Great Lakes fish, if desired.

1. Puréed SPINACH

• Fill a 2 quart pot FULL of organic baby spinach, steam for about 2 minutes in 1/4 cup of water, only until it wilts
• Purée spinach & 1/2 clove of garlic in a blender, adding the water from the pot so it becomes like a paste
• In a sauté pan, melt a bit of butter with flour to make a light gold roux, add the blended spinach, and mix evenly on medium heat very briefly

- This will be the central part of the meal. Pour the puree onto the plate as the central element of the meal.

2. STEAMED POTATOES (SKIN ON)

• Steam or boil until they feel tender all the way through with a fork

3. WHITE ASPARAGUS

• Steam or boil until tender

4. STEWED PEARS (for Dessert)

• Peel and core several pears
• Boil in a bit of water, add a cinamon stick or two, adding honey and/or maple syrup to sweeten slightly
• Cool in fridge and serve as a cold compote

Seasonings: light sea salt and pepper only

Cost for Four: $9 Total or $2.25 per person
(when ingredients purchased from farmers' market or ethnic discount grocer)

Organic ham is in the oven, Yukon potatoes on the stove. A Syrah and Chardonnay on the table. 12 people coming over. Looking forward to it.

It's great sharing good food with the family. Family is everything. And the reason for our celebration this Good Friday is gratitude for the sacrifice of our Lord. Thank you, Lord. We are most grateful.

My own recipe, Butternut Squash Ginger & Pear Soup

Photo: the baked squash before I scooped it...

Butternut Squash and Ginger Pear Soup
Yield: Makes 8

Ingredients
1 chopped organic onion
4 medium organic carrots
1 Tbsp grated ginger
1 large organic butternut squash
2 ripe organic pears
1 cup filtered water
3 cups chicken broth
Dash of low sodium naturally brewed soy sauce, pepper (to taste)
Garnish: Sour cream and toasted pumpkin seeds

Instructions

1. Cut Squash in half, lay on cookie sheet, bake for 40 min on 350.

2. Steam 1 chopped onion, 4 med carrots and 1 Tbsp grated ginger in a large pot until onion is tender.

3. Scoop out the flesh of the butternut squash & place in the large pot with the other ingredients (avoid the seeds & skin); 2 ripe pears, peeled, cored and chopped; 1 cup water, 3 cups chicken broth, soy sauce & pepper to taste. Bring to a boil; cover, reduce heat and simmer 20 minutes until squash is tender.

4. Cool a bit, then purée until smooth. Garnish with sour cream and toasted pumpkin seeds. Re-heat if it gets too cool. Makes 8 cups.

Photo is of the baked squash before I scooped the flesh and added to the pot...

Nutrition Info: low fat, rich in vitamin A and the phytonutrients inherent in yellow and orange foods.

Wine Pairing: Viewpointe Barrel Fermented Chardonnay 2006