For the Crepes

• ¾ cup flour
• ½ tsp. Salt
• 1 T. sugar
• ½ tsp vanilla extract
• 3 T. butter
• 1 cup milk
• 2 eggs

Place flour and salt in food processor and pulse to mix. Melt butter in milk in small saucepan over low heat. Add milk mixture to flour, running processor constantly to blend well. Add eggs one at a time and blend well. Let batter sit for at least 30 minutes before using. To cook crepes, heat a 6-inch non-stick pan until sizzling. Spray pan with pan release. Pour 1 oz. of batter in pan and swirl until batter coats bottom of pan (very thin!). Cook for about one minute or until you can see the edges of the crepe turning brown. Remove crepe and place on parchment paper to cool.

For the Berries

• 2 T. butter
• 2 pints of mixed, fresh berries
• ½ cup sugar

Heat a small saucepan over medium high heat and add butter. Cook berries in butter until they begin to burst. Add sugar and continue to cook until sauce thickens. Pour warm over crepes and garnish with whipped cream and powdered sugar.

This week’s menu will be a perfect choice for this coming Mother’s Day! The soup is light, healthy, and refreshing. The Garden Burger is made with turkey, has much less fat and is sure to please the most discriminating mom. To finish it off, who doesn’t like blackberry cobbler? Give it a try and enjoy!

In This Menu:

• Garden Burger
• Creamy Strawberry Soup
• Blackberry Cobbler

My dear wife loves ground turkey. She eats it instead of ground beef and I have learned to really like it as well! If you never have had a “turkey burger” now would be a good time to try one. They have less fat than beef burgers and really do have a clean, light flavor. Enjoy!

Pictured above with the garden burger is our Six Bean Salad which is available in the Deli.

INGREDIENTS

• 1 lb. 90/10 ground turkey or
  ground chuck

• 1 tablespoon basil pesto or 2
  tablespoons finely chopped,
  fresh basil leaf

• ¼ cup small diced Campari
  tomato

• ¼ cup chopped, frozen
  spinach

• 3 tablespoons No Fat Feta
  Cheese

• ¼ teaspoons salt
• ¼ teaspoons black pepper
• Wonder hamburger bun
• Guilden’s mustard

PREPARATION

Place all ingredients in a large bowl. Mix with a spoon until all ingredients are incorporated into the meat. Do not over mix. Form into patties and cook as you usually would a burger.

It is difficult to describe how delicious this soup is. Cold soups are a perfect starter in warm weather. This particular soup is not only delicious, it also has no fat and just a little sugar. You can also substitute honey or an artificial sweetener for the sugar if you wish. I used to make a strawberry soup that had chardonnay in the recipe, but I couldn’t find it. I decided to just play around a bit, fully intending to add the wine to the strawberry mixture at some point. After adding the ingredients above, I pulsed in my food processor expecting the soup to be way too thick and needing the wine or some other liquid to thin it down a bit. To my surprise, the viscosity (thickness) was perfect! I remembered that the old recipe used sour cream instead of the yogurt I had just used. Sour cream tends to be thicker than yogurt explaining the difference. When I tried the soup I was very pleased. The only thing I added after the first taste was the clove. The soup actually didn’t need it, but I do think the hint of spice does enhance the dish. If I do find the old recipe, it is taking a back seat to this one!

INGREDIENTS

• 2 pints fresh strawberries, stemmed and hulled
• 1 cup non-fat, plain yogurt
• 3 tablespoons granulated sugar
• 2 tablespoons balsamic vinegar
• ¼ teaspoon Kosher salt
• ¼ teaspoon ground cloves

PREPARATION

Place all ingredients in a food processor and pulse for about a minute until very smooth. There should be no large pieces. Pour soup through a wire mesh sieve or sifter to remove seeds. Serve cold garnished with fresh mint.

I have only one word for this cobbler: WOW! You can see how few ingredients there are. As well, there are only three steps in making this dish. Can anything this simple be any good? Yes, it can. As a matter of fact, it seems to me that very often “simple” means good. The adage that “less is more” certainly holds true in this case!

INGREDIENTS

• ½ cup butter
• 2 cups self-rising flour
• 2 cups white sugar
• 2 cups milk
• 3½ cups blackberries

PREPARATION

1. Preheat oven to 350°. Once oven temperature is reached melt butter in a 9×13 inch baking pan.
2. In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.
3. Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown.