Today I have a nice menu using recipes with fresh herbs and spices. I do use light butter when it calls for butter, I lessen or leave out the salt and tend to use more pepper instead. Any type of mint may be used in the tea recipe, which makes a really nice after dinner beverage. Serve fresh fruit for dessert.

Carrot and Ginger Soup

Ingredients:
1 sweet onion, chopped
1 tbsp. olive oil
1 1/2 pounds carrots, sliced
1 tsp. peeled and grated fresh ginger
black pepper
4 1/2 cups chicken stock or water
1 pound tart apples, peeled and chopped
2 tbsp. raspberry vinegar or wine

Saute onion in oil for five minutes over medium heat to avoid browning. Add the carrots and ginger. Cover and cook for 10 minutes, stirring occasionally. Add the stock or water and bring to a boil, then simmer slowly for 15 minutes until the carrots are tender. Puree the soup in a food processor and return to the pan. Reheat gently and season to taste with pepper.

Turkey Breast with Current Glaze

Ingredients:
1 bone-in turkey breast
2 sprigs fresh rosemary
1/2 cup red currant jam or jelly
1/4 cup herb vinegar or red wine
1 Tbsp. Dijon mustard
2 cloves garlic, minced

Rinse and pat dry the turkey breast. Season with salt and pepper. Place the two sprigs of rosemary under the skin on opposite sides of the turkey or in the cavity. Place the turkey breast in a shallow roasting pan and bake at 325° F. until the temperature reaches 170° F. in the thickest part of the breast. Start with it covered and remove the lid after an hour or so to crisp skin. Combine the remaining ingredients in a small bowl to make the glaze. Brush with glaze twice during the last hour of cooking. Remove from oven and allow to rest for about 15 minutes before carving.

Green Beans With Onions

Ingredients:
1 3/4 pound fresh green beans
1 large sweet onion
2 tbsp. butter
sprig of fresh rosemary
salt and black pepper
2 tbsp. chopped fresh parsley

Trim the ends of the beans, and string if necessary. Wash and drain. Peel the onions and cut them into very thin slices. Saute onion in a heavy saucepan with the butter over medium-low heat, stirring until the onions begin to turn golden. Add the beans, salt, pepper, and the rosemary, then add 1/4 cup of water. Cover the pan and cook over medium heat for about 15 minutes, or until the beans are tender. Remove the lid and continue to cook until the liquid is gone, but don't brown. Taste and season again if necessary. Sprinkle with parsley and serve.

Ginger Mint Tea

Ingredients:
4 cups boiling water
1/3 cup firmly packed fresh mint leaves
1 teaspoon grated fresh ginger
1 tablespoon honey
4 slices lemons

Combine water, mint and ginger in pan, simmer, uncovered for 5 minutes. Strain, discarding the mint and ginger. Stir in honey. Serve tea, hot or chilled, with lemon slices and fresh mint leaves.

MORE: Grow and use sweet violets this spring:
http://www.oldfashionedliving.com/sweetviolets.html
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Take time to smell the sweet violets! ~Brenda

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