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Delmarva Cooks "Local Produce" May 2003

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Maple Glazed Salmon
Roasted Asparagus
Braised Greens with shallots, mandarin oranges, sweetened dried cranberries and pecans
Mescalin salad
Fresh Strawberry Trifle with chocolate angel food cake and Grand Marnier Cream

Maple Glazed Salmon (Cooking Light, May 2003)
4-4 oz salmon fillets
Coat with spice mix:
2 tsp paprika
1 tsp chili powder
1 tsp ancho chili powder
1/2 tsp ground cumin
1/2 tsp brown sugar
1 tsp kosher salt
Before grilling, drizzle with maple syrup. Grill til done!

Roasted Asparagus
Preheat oven to 450, coat asparagus with olive oil, salt and fresh ground pepper. Roast for 7-10 minutes, tossing one time during roasting.

Greens
Wash greens and set aside. Mince shallots and sauté in pan coated with olive oil for 3-5 minutes. Add greens and sauté until limp. Add salt, pepper, oranges, raisins and nuts. Serve.

Chocolate Angel Food Cake
1 box Betty Crocker Angel Food Cake
1 1/4 cup cold water
2 tsp ground instant coffee or espresso
1 tsp cinnamon
1/2 cup cocoa
Mix together according to directions on box. Cool completely, cut into 2" cubes.

Orange Grand Marnier Sauce
3 cups plain non-fat yogurt
2/3 cup thawed orange juice concentrate
2 Tbsp grand Marnier
Blend together in a blender or food processor.
Slice strawberries into a bowl, tossing with 2 tsp sugar and 1 Tbsp Grand Marnier. Let macerate for 1 hour.
To layer trifle:
Place 1/2 of cubed cake in bottom of a flat bottomed glass bowl. Layer half of strawberries, followed by half of cream sauce. Grate chocolate on top. Repeat layer. Chill until ready to serve.