SPRING CHEF SALAD Prep: 20 minutes | Servings: 4 1/2 cup plain whole milk Greek yogurt 2 tablespoons fresh lemon juice 1 teaspoon minced garlic 1/4 cup olive oil 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon dried dill 6 cups lettuce
1 bunch asparagus, shaved 4 hard-boiled eggs, peeled and sliced 4 ounces Swiss cheese, cut into small rectangular chunks 6 ounces ham, cut into small rectangular chunks 1 small bunch radishes, thinly sliced 1/2 cup croutons
Blend together all dressing ingredients (starting with Greek yogurt and ending with dill) with a whisk or immersion blender. Add up to 1/4 cup water to thin dressing for desired thickness. On a serving platter or large bowl, lay down the lettuce leaves, then arrange remaining ingredients (except croutons and dressing) into rows on top. Serve with dressing on the side, croutons optional. Per serving: 474 calories, 29 grams fat (10 grams saturated fat), 23 grams total carbohydrates, 5 grams fiber, 34 grams protein.
RHUBARB CUSTARD BARS Prep: 20 minutes | Cook: 30 minutes | Chill: 4 hours | Servings: 12
For the crust 1 cup (2 sticks) unsalted butter, softened 2 cups flour
1/2 cup sugar 1/2 teaspoon salt
Rhubarb puree 4 cups chopped rhubarb 1/2 cup sugar
1/4 cup water
Rhubarb curd 5 eggs 1/2 cup sugar 2 teaspoons vanilla extract 3 tablespoons lemon juice zest of 1 lemon
1/4 teaspoon salt 11/2 cups rhubarb puree red dye 1/2 cup flour powdered sugar for dusting
Note: There will be more rhubarb puree than the recipe calls for. Spoon some on top of the bars when serving for extra tartness. Preheat oven to 350 F. In a medium bowl, blend together butter, 2 cups flour, and 1/2 cup sugar until mixture is crumbly. Press firmly and evenly into the bottom of a 9 x 13-inch pan lined with parchment paper. Bake 15 to 20 minutes or until firm and lightly golden in color. Set aside to cool. While the crust is cooking, start by making a rhubarb puree. Combine puree ingredients in a medium saucepan and cook on medium-high until rhubarb has turned into a sauce with very few chunks, about 10 to 15 minutes. Transfer to a blender or food processor and puree until smooth. Set aside to cool before moving on to the next step. In a large bowl, whisk together curd ingredients except for red dye and flour. Slowly add red dye and whisk until incorporated. Stop when you reach the desired color (the color will fade a bit when cooked). Lastly, whisk in the flour until smooth. Pour curd on top of crust and bake for 10 to 15 minutes, or until set. The bars will continue to firm up as they cool. Chill in refrigerator for 4 hours. Pull the parchment paper up on all sides, lift, and lay on a flat surface for easy cutting of bars. Per serving: 326 calories, 17.5 grams fat (10 grams saturated fat), 38 grams total carbohydrates, 1.5 grams fiber, 5 grams protein. 16 OHIO COOPERATIVE LIVING • APRIL 2020