Asparagus & Fennel Pasta Salad, chilled Cucumber Yogurt Soup, & Strawberries with a Touch of Tart

This combination was suggested by the Moosewood Restaurant Daily Special.

Asparagus & Fennel Pasta Salad

Roasted Vegetables

1 fresh fennel bulb cored and thinly sliced
2 cups of thinly sliced onions (sweet)
1 pound of asparagus, stemmed and cut into 3/4 inch pieces
2 tablespoons of olive oil

Dressing

2 tablespoons of olive oil
2 tablespoons of fresh lemon juice
1 tsp. minced or pressed garlic
1/4 tsp. Dijon mustard
1/4 tsp salt
1/8 ground black pepper

8 ounces of your favorite pasta
2 cups diced tomatoes
1 cup feta cheese

Preheat oven to 400. Oil a baking pan. Bring 2 quarts of water to boil.

Roast the fennel, asparagus, and onion in the baking pan uncovered for 20 minutes. Turn veggies every 7 minutes.

Whisk together dressing ingredients. Cook pasta al dente.

Combine tomatoes and roasted veggies in a bowl. Drain pasta and add to bowl. Pour dressing on top. Stir in feta or sprinkle on top.

Cucumber Yogurt Soup

5 cucumbers, peeled
2 cups plain low fat yogurt
1 garlic clove, minced or pressed
1/4 cup chopped chives
2 Tbsp. fresh mint
1 Tbsp. fresh dill
1 tbsp. vegetable oil
2 tsp. fresh lemon juice
2 tsp. honey
3/4 tsp. salt
1/4 tsp ground black pepper

Coarsely chop 4 cucumbers. Combine with yogurt through black pepper. Working in batches, puree in a blender until smooth. Seed and dice the remaining cucumber and add to the soup.

Strawberries with a Touch of Tart

Hull strawberries and sprinkle them with sugar and balsamic vinegar. Set aside at room temperature for at least 1/2 an hour before serving.