6 Pineapple slices, fresh

-lettuce 24 Slices yellow peaches,

-fresh, -strawberries, cut in -quarters -watercress -mayonnaise Arrange pineapple slices on lettuce. Place four peach slices on each slice of pineapple in pinwheel fashion. Garnish with strawberries, watercress and mayonnaise. Makes 6 servings.

1 sm Butternut squash

2 ea Slices cubed white bread

2 ea Green apples

1 ts Salt

1 md Onion; chopped

1/4 ts Pepper

1 pn Rosemary

2 ea Egg yolks

1 pn Marjoram

1/4 c Heavy cream

1 qt Chicken stock

Use a small butternut squash, approximately 1 lb unpeeled, cut in half and seeded. Green apples should be peeled, cored and chopped. Combine squash, apples, onions, herbs, chicken stock, bread cubes, salt and pepper in heavy sauce pan. Bring to a boil and simmer uncovered 30-45 minutes. Scoop out flesh of squash and discard the skins. Return pulp to sauce pan. Puree the bisque in a blender until smooth. Return to sauce pan. In a small bowl, beat egg yolks and cream together. Beat in a small amount of the hot bisque, then return to the saucepan. Heat but do not boil.

3 c Cooked Turkey; Cut Up

3/4 c Green Grapes; Sliced

11 oz Mandarin Orange Segments;

-Drained, 1 Can 8 oz Water Chestnuts; Sliced,

-Drained, 1 Can 2 md Celery Stalks; Sliced, About

-1 Cup 2 lg Green Onions; Thinly Sliced

2/3 c Peach, Orange, Or Lemon

-Low Fat Yogurt, 6 ounces 2 tb Soy Sauce

Mixed Salad Greens Mix the turkey, grapes, orange segments, water chestnuts, celery and onions in a large bowl, blending well. Mix the yogurt and soy sauce, blending well. Pour over the turkey mixture and toss. Cover and refrigerate for about 2 hours or until well chilled. Serve on the salad greens. Nutrition Information Per Serving: Calories: 215 Protein: 23 Grams Carbohydrates: 20 Grams Fat: 5 Grams Cholesterol: 60 Milligrams Sodium: 430 Milligrams Potassium: 500 Milligrams

Posted by Rich Harper

1 ea Onion, chopped

1 ea Large leek, chopped

1 ea Bunch scallions, chopped

3 ea Medium zucchini, grated

3 ea Medium summer squash, grated

3 t Curry powder

1 x Salt

1 x White pepper

6 c Chicken stock

3 ea Potatoes, peeled and sliced

1 c Heavy cream

1 ea Stick sweet butter

Chop the onion, the leek, and the scallions. Reserve a little of the grenner parts of the scallions for garnish. Grate the squashes, seeds and all. In a heavy pot melt the sweet butter. When the butter foams and is quite fragrant, add curry powder, and cook while stirring for 2 or 3 minutes. Add the onions, leeks, scallions, and squash, and season to taste with salt and pepper. Saute this mixture briefly, then turn down the heat, cover, and cook until squash is soft and juices have been extracted. Uncover, and evaporate half of the juice. Add the chicken stock and potatoes. Cook uncovered for 15 minutes, or until potatoes are just cooked through. To Serve: Hot, country style - add the heavy cream and serve in warmed soup bowls. Pureed - chilled or hot - let the soup mixture cool, then puree in batches in food processor or blender. Strain the puree. Stir in heavy cream. Serve iced or heated. Garnish with reserved scallions. By Chef Deedy Marble The Governors Inn Ludlow, Vermont This handsome potage has many personalities as it may be presented in a variety of ways: hot, cold, pureed, or country style. From In Season, a publication of the Vermont Department of Agriculture, Food and Markets.