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After a long and wet winter, it looks like Spring is finally just around the corner! With the onset of warmer days and drier weather, my appetite generally goes into overdrive. Here are a few tasty recipes that you might like to try in your home. I know I enjoy making them as much as I do eating them in my own home!

Bon appetit!

Derbeh Vance, kitchen manager

Braised Lamb on Eggplant Puree

Ingredients:

• 2.5  lb  leg of lamb, boned and trimmed
• 2    ea  large tomatoes
• 2    ea  large onions, finely chopped
• salt and pepper to taste
• 1   ea  bay leaf
• 4   lb   eggplant
• 1/4 C  butter
• 1/4 C  flour
• 2    C  milk
• 1/4 C  Gruyere cheese, grated

Method:

1. Cut the lamb into small cubes. In a heavy saucepan or casserole, combine lamb with tomatoes, onions, bay leaf, salt and pepper. Cook over low heat for 1 to 1 1/2 hours, or until the meat is very tender. Do not add water; the meat should cook in the vegetable juices.

2. Prepare the eggplant puree. Place eggplants on a baking sheet and place under a brolier. Broil, turning occasionally, until the skins are charred and the flesh is soft. This may be done on top of a gas range as well - hold the eggplants over the fire from the stove, turning occasionally until the skins are charred and the flesh is soft. When the flesh is uniformly soft, set aside to cool, then remove the skins. Mash down on each eggplant to remove excess juices, then mash the eggplant in a large bowl with a fork.

3. In a large saucepan, melt the butter and add the flour to form a roux. Cook for five minutes over low heat, stirring constantly. Add the milk gradually, stirring constantly until completely smooth. At this time, increase the heat to high and bring the mixture to a boil to thicken it, stirring constantly.

4. Add the eggplant and stir over lower heat for about 10 minutes. Add the cheese and mix well. To serve, spread the eggplant on a large platter and spoon the meat over the puree. Add a few sprigs of parsley and lemon wedges for garnish.

Makes about 6-8 servings.

Strawberries and Shortbread

Ingredients:

• 1  pt  fresh strawberries, stems and caps removed
• 1/4 to 3/4 C  sugar
• 1  lb  butter
• 1  C  powdered sugar
• 2  tsp  vanilla extract
• 4  C  all purpose flour
• 1/2  tsp  salt
• 1  C  heavy cream, very cold
• 1/4 to 3/4 C  sugar

Method:

1. Prepare berries. Thoroughly wash berries, removing any remnants of dirt or soil that might still be present. Shake dry just a bit. Cut berries in half lengthwise into a medium bowl and add sugar to them, depending on how sweet you want them - by adding less or more sugar you can regulate this. Refrigerate to allow the sugar to extract the juices from the berries.

2. Prepare the shortbread.  In a mixing bowl, cream the butter until no lumps, large or small, remain. In a separate bowl, combine the flour and salt. Add the sugar to the butter and beat until smooth. Stir in the vanilla extract.

3. Gently stir in the flour until it is just incorporated and the dough is smooth. Do not overmix. Spread the dough on a sheet pan and press to make it about 1/4" thick. Chill in the refrigerator for about 15 minutes. Preheat the oven to 325 degrees F. If you'd like to make cutouts, now is the time to transfer the shortbread dough to a working surface - roll dough until uniform and then use cookie cutter to cut out shapes - place on sheet pans ready for the oven. Or, scoop by small scoops onto the sheet pans and then press down with a floured coffee cup bottom or other flat surface. Or leave the dough spread out on the sheet pan as it is and bake the entire bit as one large cookie. From this, you can break off chunks of shortbread to serve with your strawberries.

4. Bake in the oven until lightly golden - using only the middle rack settings will prevent the shortbread from browning too much. When lightly gold, remove from the oven and allow to air- cool.

5. Prepare the cream. Prechill a mixing bow and the whip or attachments to be used in the freezer for fifteen minutes. Prepare the mixing bowl and mixer for whipping the cream, then pour the heavy cream into the chilled bowl. Beat on high speed for a couple of minutes. Add the sugar in small increments until the cream is as sweet as you like. Beat until stiff.

6. To serve, place shortbread cookies into the bottom of a wide bowl, heap berries and ample juice over the top and then place a large dollop of whipped cream on top. A sprig of mint makes a nice garnish!

Welcome, Spring! Welcome good tasty entrees and spring fruits and vegetables! I'm sure you'll enjoy these delicious recipes as much as I do!

                                                   Derbeh Vance