Recipe for Maple Cream

Serving size: 8 to 10

8 oz heavy whipping cream

1 rounded T 100% pure maple syrup

1 C blueberries

1/2 C sliced almonds

Pour 8 ounces of heavy whipping cream into a cold bowl. Whip on high speed until the cream starts to form peaks. Beat in 1T pure maple syrup.

Fold in by hand, using a spatula or wooden spoon, 1C blueberries and 1/2 C sliced almonds.

Serve cold with a drizzle of maple syrup on top.

Recipe for Cucumber Sesame Salad

Serving size: 2

1 stalk celery, sliced

1/2 to 1 cucumber, peeled and sliced (try an unusual variety for fun, Japanese are yummy)

1t toasted sesame oil

1/2 t sesame seeds

salt and pepper to taste

Wondering how to season a salad when lemon, vinegar, and mayo are out? Yeah, we were too! This salad is very tasty.

Simply toss the celery, cucumber, and oil together. Sprinkle sesame seeds on top, and add salt and pepper to taste. Enjoy!

Recipe for Shitake, Broccoli Saute

Serving size: 1

1/2 C rice (brown, white, or basmati cooked according to package directions)

1 stalk broccoli chopped

3 fresh shitake mushrooms, stemmed and diced

3/4 T butter (more or less, to taste)

2 dashes of nutmeg

salt and pepper to taste (Nutmeg and black pepper appear in the "try it" column of the 2009 IC/PBS food list, so use sparingly.)

Start the rice first.

Bring water to cover broccoli and mushrooms to boil. Peel the tough outer skin of the broccoli and cut into bite size pieces. Boil the broccoli for 5 minutes, then add the diced shitake mushrooms for 5 minutes more, or until the broccoli is tender. Drain off the water.

Reduce heat to low and add butter, nutmeg, salt and pepper. Saute and serve hot.