Green Onion Spoonbread

Not much needs to be added to this luscious, moist spoonbread—it is delicious simply with green onions and cheese as an accent. But your imagination can run wild without much risk. Add an abundant herb or another of your favorite ingredients.

Green Onion Spoonbread
(Makes 8 to 10 servings)

Emeril Lagasse's Green Onion Spoonbread
Photo by Steven Freeman. Reprinted from Emeril at the Grill, HarperCollins Publisher, New York, © 2009 MSLO Inc. All rights reserved.



  1. Butter 9×13-inch baking dish with 1 tablespoon butter. Add 3 tablespoons cornmeal to dish and tilt dish to coat bottom and sides with cornmeal. Set baking dish aside.
  2. Combine milk, cream, buttermilk, salt, and pepper in medium saucepan, and bring just to a boil. Whisk in 1 cup cornmeal and cook, stirring constantly, until mixture thickens and has consistency of grits, 1 to 2 minutes. Remove from heat and immediately transfer mixture to heatproof bowl. Stir in cheese, and set bowl aside until mixture is lukewarm, stirring often to prevent skin from forming on top, 10 to 15 minutes.
  3. Preheat oven to 350° F.
  4. In small bowl, lightly beat egg yolks. Then stir yolks, green onions, thyme, baking soda, and baking powder into cornmeal mixture.
  5. Combine egg whites and sugar in mixing bowl, and beat until stiff peaks form. Fold ⅓ of whites into cornmeal mixture to lighten it. Then gently fold in remaining whites, taking care not to deflate whites.
  6. Transfer mixture to prepared baking dish, and bake until spoonbread is puffed and golden brown on top, and knife inserted into center comes out clean, about 30 minutes. Serve immediately.

Recipe courtesy of Emeril Lagasse, adapted from Emeril at the Grill, HarperCollins Publisher, New York, 2009, copyright MSLO Inc.

Kiwi Couscous

Did you know a serving of kiwifruit has more potassium than a banana? Ideal for maintaining fluid and electrolyte balance and for releasing energy during exercise, these fuzzy little fruits add more than just color and flavor to your favorite dishes.

Kiwi Couscous
(Makes 4 to 6 servings)

In small saucepan, lightly salt water then bring to boil. Add couscous, stir, cover and remove from heat. Let stand until water is absorbed, about 5 minutes. Peel kiwi and cut into chunks. Dice pepper and slice large cherry tomatoes in half. Pit olives if needed and thinly slice green onions. Place all in a medium bowl.

Whisk vinegar with oil, garlic, oregano and pinches salt and pepper. When couscous has cooled, gently stir with kiwifruit mixture. Toss with dressing to coat. Stir in feta and basil. Salad will keep refrigerated for 1 to 2 days.

Garden Party of Four

Host a chilled-out garden party with four fresh and cool soups.

Gazpacho Grandé
(Makes 5 servings)

Put each vegetable separately in food processor fitted with steel blade and pulse until coarsely chopped. Do not overmix. After each vegetable is processed, combine in large bowl and add garlic, tomato juice, vinegar, olive oil, salt, and pepper. Stir and chill for 4 hours before serving.
Per serving
Calories: 165
Fat: 11 g
Protein: 2.5 g
Carbohydrate: 14 g
Fiber: 3 g
Sodium: 1106 mg, *without adding kosher salt: 399 mgRecipe courtesy

A to Z Soup (Avocado Zucchini Soup)

Avocado Zucchini Soup
Avocado Zucchini Soup (Photo © the California Avocado Commission)

(Makes 4 servings)

In large pot with lid, heat 1 cup broth, onion, green onions, garlic, salt, pepper, and nutmeg. When boiling, reduce heat to low, cover, and cook for
15 minutes. Stir occasionally. Add remaining broth and zucchini and bring to boil. Cover and reduce heat to low. Cook for 20 minutes. Remove lid and allow to cool. In food processor, purée zucchini, broth, and avocado in batches. Return to pan; stir gently. Serve in soup bowls and garnish to taste.
Per serving:
Calories: 200
Fat: 13 g
Protein: 10 g
Carbohydrate: 15 g
Fiber: 10 g
Sodium: 470 mgRecipe © The California Avocado Commission

Cool Cucumber Soup
(Makes 4 servings)

Combine all ingredients in food processor. Transfer to bowl, stir, and chill. Serve topped with any of the following: chopped cucumber, fresh dill or mint, dollop of sour cream or yogurt, diced avocado, snipped chives, or green onions.
Per serving:
Calories: 171
Fat: 3 g
Protein: 15 g
Carbohydrate: 21 g
Fiber: 1 g
Sodium: 145 mg

MMM… Soup (Mango-Melon-Mint)
(Makes 4 servings)

Purée all ingredients in food processor or blender and chill for 2 to 3 hours. Pour into glass bowls, garnish with mint leaves, and serve.
Per serving
Calories: 121
Fat: 0.5 g
Protein: 2 g
Carbohydrate: 27 g
Fiber: 3 g
Sodium: 21 mg