Spring Pea and mint soup- serves 4

Ingredients:

1 tablespoon of avocado oil

2 cups of chopped onions or leeks

3 cups of fresh peas

1 quart of vegetable or chicken stock

2 teaspoons kosher salt

1/4 teaspoon ground black pepper

1/2 a cup of sour cream, crème fraîche or nonfat Greek yogurt

1/4 cup of fresh mint leaves

Procedure:

Heat avocado oil in a pot and add onions or leeks and cook for 10 minutes over medium heat until tender.

Add peas,  chicken or vegetable stock, salt and pepper cover and  bring to a boil and then reduce to a simmer for 10 minutes.

Add crème fraîche and mint leaves and purée in a vitamix food processor or blender until smooth and creamy.

Add more water if consistency is too thick.  Add more salt if needed.

Can be served warm or cold. Place soup in a bowl garnish with a dollop of crème fraîche, a few peas and a sprig of fresh mint

Seared lamb chops with asparagus salad — Serves two

Ingredients:

8 lamb rib chops

1 pound of asparagus green or white or a mixture of both

1 teaspoon extra-virgin olive oil

1 teaspoon of crushed garlic

1 tablespoon of snipped chives

1 teaspoon lemon zest

2 teaspoons lemon juice

Kosher salt and pepper to taste

Procedure:

Heat nonstick sauté pan over high heat ams add 1 teaspoon of extra-virgin olive oil.

Season lamb chops with kosher salt and pepper. Place lamb chops in hot sauté pan and sear two or three minutes on one side and turn and cook an additional three minutes.

Asparagus salad:

Heat grill pan on high or use outdoor grill.

Trim 2 to 3 inches off the bottom of the asparagus spears. Peel asparagus spears if desired to make them more tender.

Drizzle spears of asparagus with a 1 teaspoon of extra-virgin olive oil and place on hot grill pan about four minutes turning occasionally until asparagus is slightly charred.

Toss grilled asparagus with crushed garlic, chives, lemon zest and juice and season with salt and pepper.

Place asparagus salad on the bottom of the plate and top with lamb chops with fresh mint or snipped chives