Farmer John's Recipes

Depending on the size of your blender or food processor, you may have to do this in batches. Place the spinach, tarragon leaves and the water in a blender or food processor and pulse a few times to partially blend. Add the avocado, apple chunks, lemon juice, oil and salt. Blend or process until smooth, thinning with more water if necessary (add 1 tablespoon at a time). Adjust seasoning as necessary. Transfer to a large bowl, cover and refrigerate at least 1 hour to chill. Divide the soup among individual bowls and top with the toasted almonds and tarragon sprigs.

*NOTE: Toast the almonds in a heavy, dry skillet (preferably cast-iron) over medium-high heat, stirring constantly, until they are lightly browned and begin to smell toasty, 2 to 3 minutes. Watch carefully, as nuts can burn quickly. Transfer to a dish to cool.

Per serving (based on 6): 203 calories, 6 g protein, 13 g carbohydrates, 17 g fat, 0 mg cholesterol, 2 g saturated fat, 430 mg sodium, 15 g dietary fiber

Recipe tested by Mari-Jane Williams; e-mail questions tofood@washpost.com

Rosemary Lemonade

Makes about 6 cups

This savory lemonade has just enough woodsy rosemary flavor to cut some of the sweetness. Adapted from "Farmer John's Cookbook," by John Peterson (Gibbs Smith, 2006).

8 cups water

12 sprigs rosemary (each about 5 inches long)

1 1/2 cups sugar

Juice from 6 large lemons (about 1 cup)

Sprigs of lemon balm or mint, for garnish

In a large pot over medium-high heat, bring the water to a boil, then reduce the heat to medium-low so bubbles are just breaking the surface. Add the rosemary sprigs; cover and steep for 45 minutes. Remove the pot from the heat and remove the rosemary sprigs (if necessary, strain the mixture to remove loose leaves). Add the sugar and stir until dissolved. Set aside to cool.

Place the lemon juice in a large plastic or glass container. Add the cooled rosemary syrup and stir until combined. Refrigerate until cold. Serve over ice, garnished with lemon balm or mint.

Per 1-cup serving:196 calories, 0 g protein, 52 g carbohydrates, 0 g fat, 0 mg cholesterol, 0 g saturated fat, 0 mg sodium, 0 g dietary fiber

Recipe tested by Marcia Kramer; e-mail questions tofood@washpost.com