Broccoli and Goat Cheese Souffle

(From http://www.delish.com/recipefinder/broccoli-goat-cheese-souffle-recipe-9487)

• 1 1/2 cup(s) finely chopped broccoli florets
• 1 tablespoon(s) butter
• 1 tablespoon(s) extra-virgin olive oil
• 2 tablespoon(s) all-purpose flour
• 1 1/4 cup(s) low-fat milk
• 1 teaspoon(s) Dijon mustard
• 1/4 teaspoon(s) dried rosemary
• 1/4 teaspoon(s) salt
• 1/2 cup(s) crumbled goat cheese
• 3 large eggs, separated
• 2 large egg whites
• 1/4 teaspoon(s) cream of tartar

1. Preheat oven to 375 degrees F. Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart souffle dish) with cooking spray and place them on a baking sheet.
2. Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.
3. Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary, and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.
4. Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or souffle dish.
5. Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160 degrees F, about 20 minutes in ramekins or 30 minutes in a souffle dish. Serve immediately.

Leek, Asparagus, and Herb Soup

(From http://www.delish.com/recipefinder/leek-asparagus-herb-soup-recipe-5724)

• 1 tablespoon(s) extra-virgin olive oil
• 2 medium leeks (1 1/2 cups), trimmed, washed and finely chopped
• 2 clove(s) garlic, minced
• 1/2 pound(s) new potatoes, scrubbed and diced (about 10 cups)
• 2 cup(s) reduced-sodium chicken broth, or vegetable broth
• 1 pound(s) fresh asparagus, trimmed and cut into 1/2-inch pieces (1 1/2-2 cups)
• 2/3 cup(s) snow peas, or sugar snap peas, stemmed and cut into 1/2-inch pieces
• 3 tablespoon(s) chopped fresh chives, divided
• 2 tablespoon(s) chopped fresh flat-leaf parsley
• 1 tablespoon(s) chopped fresh dill
• 2 teaspoon(s) chopped fresh chervil, or flat-leaf parsley, plus some for garnish
• 2 cup(s) 1% milk
• 1 tablespoon(s) lemon juice
• 1/4 teaspoon(s) salt, or to taste
• Freshly ground pepper, to taste
• 1/3 cup(s) low-fat plain yogurt

1. Heat oil in a large saucepan over medium-low heat. Add leeks and cook, stirring often, until softened but not browned, about 5 minutes. Add garlic and cook, stirring, for 1 minute.
2. Add potatoes and broth; bring to a simmer over medium-high heat. Cover and reduce heat to medium-low. Simmer, stirring occasionally, until the potatoes are tender, 10 to 15 minutes.
3. Increase heat to medium-high and stir in asparagus and peas; simmer, covered, stirring 2 or 3 times, until just tender, 3 to 4 minutes. Remove from heat; stir in 1 tablespoon chives, parsley, dill and chopped chervil (or parsley). Transfer the soup to a blender and blend until smooth. (Use caution when pureeing hot liquids.)
4. Return the soup to the pan. Add milk and bring to just below a simmer, stirring, over medium heat. Stir in lemon juice, salt and pepper. Ladle into soup bowls. Garnish each serving with a dollop of yogurt, a sprinkling of the remaining chopped chives and a sprig of chervil (or parsley).

Spring Barley Risotto

(From http://www.delish.com/recipefinder/spring-barley-risotto-recipe)

• 2 tablespoon(s) olive oil
• 1 cup(s) pearled barley
• 2 leeks, white and light-green parts only, thinly sliced
• 1/2 cup(s) dry white wine or water
• Coarse salt and freshly ground pepper
• 14 1/2 ounce(s) vegetable broth
• 1 bunch(es) (1-pound) asparagus, trimmed and cut on bias into 2-inch pieces
• 1 box(es) (10-ounce) frozen peas, defrosted
• 1/2 cup(s) fresh grated Parmesan
• 1/4 cup(s) thinly sliced mint leaves, plus small leaves for garnish

1. In a large saucepan, heat oil over medium. Add barley and leeks; cook until beginning to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid absorbs, about 10 minutes.
2. Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas until heated through. Add Parmesan and mint; season with salt and pepper. Garnish with mint leaves.

Five-Herb Ice Milk

(From http://www.epicurious.com/recipes/food/views/Five-Herb-Ice-Milk-232330)

• 4 2/3 cups whole milk
• 1 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 (3- to 4-inch) fresh lemon balm sprigs
• 2 (3- to 4-inch) fresh basil sprigs
• 2 (3- to 4-inch) fresh tarragon sprigs
• 2 (3- to 4-inch) fresh mint sprigs
• 2 (3- to 4-inch) fresh lavender sprigs
• 4 large egg yolks

Whisk together milk, sugar, cornstarch, and salt in a 2- to 3-quart heavy saucepan. Add herb sprigs and bring to a boil, whisking constantly. Gently boil, whisking constantly, 1 minute.

Lightly beat yolks in a large bowl. Pour hot milk mixture through a sieve into a large glass measure, pressing gently on sprigs before discarding, then gradually add to yolks, whisking until combined.

Cook mixture in saucepan over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, 3 to 5 minutes (do not let boil).

Pour custard through cleaned sieve into a clean bowl and cool completely, its surface covered with wax paper. Chill until cold, at least 2 hours.

Freeze custard in ice cream maker. Transfer ice milk to an airtight container and put in freezer to harden.

Fusilli with Creamed Leek and Spinach

(From http://www.delish.com/recipefinder/fusilli-creamed-leek-spinach-recipe)
Serves 4.

• 3/4 pound(s) fusilli
• 1 1/2 tablespoon(s) extra-virgin olive oil
• 1 large leek, white and light green parts only, thinly sliced
• 1 cup(s) heavy cream
• 4 cup(s) packed baby spinach, coarsely chopped
• 1/2 cup(s) lightly packed basil leaves, finely chopped
• Salt and freshly ground pepper

1. In a large pot of boiling salted water, cook the fusilli until al dente, then drain.
2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the leek and cook over moderate heat until softened, about 10 minutes. Add the cream and simmer over moderate heat until slightly thickened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes.
3. Add the cooked fusilli to the skillet and toss over moderately low heat until coated with the leek sauce, about 1 minute. Remove from the heat, add the chopped basil, and toss. Season with salt and pepper. Spoon the fusilli into bowls and serve.

Cheese souffle

From http://www.delish.com/recipefinder/cheese-souffle-recipe)

Serves 1.

Jones uses a fluted souffle dish that is 2 3/4 inches high and 4 inches in diameter, but any oven-safe, straight-sided dish with a 2-cup capacity works. You can also vary the recipe by using 3 tablespoons of a finely chopped cooked green vegetable, sauteed mushrooms, or minced ham, in which case use only 1 tablespoon of mild grated cheese, like Swiss, in addition to the Parmesan.

• 2 1/2 teaspoon(s) butter
• 1 tablespoon(s) grated Parmesan
• 1 tablespoon(s) all-purpose flour
• 1/3 cup(s) milk
• 1 large pinch of salt
• 1 small pinch of paprika
• 1 egg yolk
• 2 egg whites
• 1/3 cup(s) grated cheese such as Cheddar or Swiss , tightly packed

1. Smear 1/2 teaspoon softened butter around inside of a souffle; dish, and sprinkle Parmesan over it. Preheat oven to 425 degrees F.
2. Melt 2 teaspoons butter in a small pot, and stir in flour. Let cook over low heat for a minute, then remove from heat. Pour in milk, whisking vigorously, and return pot to medium-low heat to simmer for a minute, stirring constantly as the sauce thickens. Season with salt and paprika. Remove from heat, and whisk in egg yolk.
3. Put egg whites in a clean bowl and beat until they form soft peaks. Add a dollop of egg whites to pot, and mix in along with about half of grated cheese. Fold in remaining egg whites and cheese; transfer everything to the prepared soufflé dish. Place dish on a baking sheet, and set it in the middle of the oven. Turn heat down to 375 degrees F;, and bake 18 minutes, until soufflé has risen and top is lightly browned.