CREAM OF LETTUCE SOUP

4 Tbs. butter
2 cloves garlic, minced (3-4 garlic scapes, chopped)
2 Tbs. minced fresh parsley
1 Tbs. minced fresh tarragon
1 medium onion, chopped
1 lb. romaine lettuce, finely shredded
1 bunch watercress (or Komatsuna), minced
1 qt. beef or vegetable stock
2 egg yolks
2 c. half and half
salt and pepper to taste

Heat butter in saucepan over medium-high heat; add garlick parsley, tarragon, and onion. Cook until onion is translucent. Add lettuce and watercress. Stir over low heat 5 minutes. Stir in the stock and simmer uncovered 30 minutes. When ready to serve, beat the egg yolks and the cream together with several tablespoons hot soup, then pour in, stirring constantly over low heat until the soup thickens slightly. Stir in salt and pepper and serve. Serves 6.

(Farm-Fresh Recipes by Janet Majure)

SESAME SEED DRESSING FOR STEAMED/BOILED VEGETABLES

Any green vegetable (such as spinach, komatsuna, Chinese cabbage, green beans, etc.)
2-4 tablespoons roasted and/or ground white, tan or black sesame seeds
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons chicken broth or dashi

Combine all sauce ingredients and mix. Boil or steam vegetable until desired doneness. Strain vegetable and dash with cold water. Squeeze vegetable to release most of the water. Cut vegetable to desired size. Lightly dress vegetable with sesame dressing. For green beans, sprinkle sugar on beans while hot so the sugar will dissolve. Sprinkle ground or whole roasted sesame seeds and add soy sauce to desired taste and toss.