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Wednesday, June 7, 2006

Asparagus and White Bean Salad With Feta and Lemon Dressing

4 servings

The lemony dressing binds the contrasting textures of the vegetables and the cheese in this substantial salad. Make it the same day you want to serve it -- after that, the dressing takes its toll on the asparagus. Adapted from "Farmer John's Cookbook," by John Peterson (Gibbs Smith, 2006).

1 pound asparagus, tough ends trimmed, cut diagonally into 1-inch pieces (about 3 cups)

1 tablespoon extra-virgin olive oil

1/2 teaspoon grated lemon zest

2 teaspoons lemon juice

1 teaspoon chopped mint

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 cup cooked or canned white beans, drained and rinsed

1/2 cup crumbled feta cheese

1/2 cup thinly sliced radishes

2 tablespoons thinly sliced scallions, both green and white parts

In a large, lidded pot with a steamer insert, fill with 1 1/2 inches of water and bring to a boil over medium-high heat. Steam the asparagus pieces, covered, until they are tender-firm, 4 to 7 minutes. Drain in a colander under cold, running water to stop the cooking. Set aside.

In a small bowl, whisk together the oil, lemon zest and juice, mint, salt and pepper.

In a large bowl, combine the beans, feta cheese, radishes, scallions and steamed asparagus pieces. Add the dressing and gently toss to evenly coat. Serve at room temperature or chilled.

Per serving: 158 calories, 9 g protein, 15 g carbohydrates, 8 g fat, 17 mg cholesterol, 3 g saturated fat, 365 mg sodium, 4 g dietary fiber

Recipe tested by Judith Weinraub; e-mail questions tofood@washpost.com

Chocolate Beet Cake

10 to 12 servings

This is one of "Farmer John" Peterson's favorite recipes. The pureed beets keep the cake moist. Adapted from "Farmer John's Cookbook," by John Peterson (Gibbs Smith, 2006).

3 medium beets

1 1/2 cups flour

1/2 cup whole-wheat pastry flour

2 teaspoons baking soda

1/4 teaspoon salt

4 ounces unsweetened chocolate

1 cup vegetable oil

3 eggs

1 3/4 cups sugar

1 tablespoon vanilla extract

Confectioners' sugar (optional)

Preheat the oven to 400 degrees. Place the beets in a roasting pan with 1/2 cup water. Cover and bake for 45 minutes to 1 hour, or until easily pierced with a sharp knife. Peel and coarsely chop. Transfer to a blender or food processor and puree (there should be about 2 cups). Set aside.

Reduce the oven temperature to 375 degrees. Lightly coat a 10-cup Bundt or tube pan with oil and dust it with flour. In a large bowl, sift the flour, whole-wheat pastry flour, baking soda and salt. Set aside.

In a double boiler or a small pan over low heat, add the chocolate and 1/4 cup of the oil. Heat just until the chocolate melts. Remove from the heat and stir until well combined. Set aside.

With a hand-held or stand mixer, combine the eggs and sugar in a large bowl and beat until fluffy. Slowly add the remaining 3/4 cup oil, the chocolate mixture, beet puree and vanilla extract. Gently add the flour mixture just until it is mixed in. Pour the batter into the prepared pan.

Bake about 45 minutes, or until a toothpick inserted near the center comes out clean. Transfer the pan to a wire rack to cool for 30 minutes. Run a thin knife along the outer and inner edges of the pan and carefully invert the cake onto the wire rack. Let it cool completely before dusting with confectioners' sugar, if desired.

Per serving (based on 12): 420 calories, 5 g protein, 49 g carbohydrates, 25 g fat, 53 mg cholesterol, 5 g saturated fat, 295 mg sodium, 3 g dietary fiber

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