Ingredients:

1 pound fresh asparagus
1 small head butter lettuce
1/2 small cantaloupe
1/4 cup lightly packed mint leaves
1 tsp. minced or grated fresh ginger
1/4 cup white wine vinegar
2 tbsps. olive oil
1 tsp. Dijon-style mustard
1/4 tsp. sugar
1/2 pound crabmeat

Directions:

Bring about 1 inch of water to a boil in a 10 to 12-inch frying pan. Trim tough ends from the asparagus and wash the stalks well.

Add to the boiling water and simmer until the stalks are tender-crisp, about 4 minutes. Drain the asparagus and cover it with ice water until cold, about 10 minutes; drain again.

Meanwhile, core the lettuce, wash the leaves and pat dry. Slice the cantaloupe into 12 wedges and cut away the rind. Chop the mint leaves. Combine the mint, ginger, vinegar, oil, mustard and sugar in a small bowl and mix well.

Divide the lettuce among 4 plates. Fan 1/4 of the asparagus and 3 wedges of melon over each bed of lettuce.

Top the salads with crabmeat and drizzle with dressing.

Makes 4 servings.

Calories...186...Fat...7 g...Carbs...15 g...Protein...15 g...Sodium...191 mg...Fiber...0.3 g.

Quebec Sugar Pie

Sugar Pie has many versions. This one is very rich, and the depth of the filling is is much less than usual.

Ingredients:

2 cups lightly packed brown sugar
1 cup heavy cream
1/2 cup chopped nuts
1 recipe for a 1 crust pastry

Directions:

1. Line a 9 inch pie plate with pastry. Trim and flute, but do not prick bottom.

2. Combine the brown sugar and cream in a small saucepan. Bring to a boil over low heat. Cook stirring slowly for 10 minutes, or until thickened. Remove from heat, and stir in 1/2 chopped nuts. Cool. Pour filling into prepared pie shell.

3. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove pie from oven, and cool. Filling will set when cold.

Makes 1 - 9 inch pie

Ingredients:

225g dried apricots
water
1 cinnamon stick
1 tbsp honey
1 tbsp white wine vinegar
4 slices of parma ham
fresh coriander chopped

Directions:

Place the dried apricots into a saucepan and barely cover with water.
Add the cinnamon stick honey and vinegar.
Bring to the boil simmer for 2 minutes and place into the simmering ovenfor an hour until soft and plump.
Remove from the ovenand allow to cool.
Fold a slice of ham concertina style and place in the middle of the plate.
Place 4 apricots around the edge of the plate.
Spoon a little of the cooking liquid over the plate and sprinkle with some chopped coriander.

Serves 4