kitchen rap

• prepare with flare... Mother's Day bonus
• new to the kitchen
• we're making Mother's Day a big deal
• Kathleen Sloan-McIntosh's Spring Greens
• from Kathleen's recipe box... Feta Cheese with Olive & Tomato Vinaigrette on Watercress
• from Kathleen's recipe box... Asparagus Ravioli with Basil Butter
• from Kathleen's recipe box... April's Rhubarb Fool
• publishing and subscription information

Through May 11, purchase a KitchenAid stand mixer and you'll receive* a KitchenAid silicone bakeware set for your mom to enjoy. Three models of stand mixer are available to suit every mom:

• • the Artisan stand mixer has 325 watts of power, a tilt-head, and a 5-quart bowl, and is available in 11 colours
• • the Pro 5 Plus stand mixer has 475 watts of power, a bowl-lift handle, and a 5-quart bowl, and is available in 5 colours
• • the Professional 600 stand mixer has 575 watts of power, a bowl-lift handle, and a 6-quart bowl, and is available in 7 colours

Or, purchase a KitchenAid 12 cup food processor and you'll receive* a KitchenAid 5-piece gadget set for your mom to enjoy. The food processors are available in two styles:

• • with a regular feed tube and two work bowls (12 and 4 cups), available in 5 colours
• • with a wide feed tube and three work bowls (12, 10, and 4 cups), egg whip, and citrus press, available in 3 colours

* To receive your bonus gift, fill in the original claim form (provided at the time of delivery) and mail it with a copy of your purchase receipt (e-mailed to you at the time of order placement) and product UPC code. Offers valid only in Canada while supplies last. Limit one bonus offer gift per household. See claim form for eligibility requirements, offer details, and restrictions.

Citrus Patioware

Think spring with this line of citrus-coloured melamine and ceramic patioware. The colourful ceramic chip 'n dip platters have three divided sections for chips, fruits, or vegetables and a centre section for dips. Matching footed bowls may be used to hold dips or condiments, whether with the chip 'n dips or on their own. The handles of the coordinating spreaders feature an assortment of lemons, limes, and oranges. Serve meals and snacks on the durable melamine plates and bowls. Make a colourful place setting using green or orange dinner-size plates, citrus-design luncheon plates, and green or orange bowls, together with citrus-design mugs. All of the pieces are dishwasher safe for easy clean up.

Saleen placemats

Also excellent for use on the patio -- or indoors -- are these placemats made of a woven plastic braiding material which looks and feels like natural grown material, yet is of food quality. It's smooth finish is hygienic, impervious to bacterial growth, and dishwasher safe for easy cleaning. The placemats are available in 24 colours to coordinate with any tableware or colour schemes.

Save on countertop appliances!

	KitchenAid toasters:
	2 slices/2 slots	$65	save $10
	2 slices/1 slot	$75	save $10
	2 slices/2 slots	$100	save $15
	KitchenAid blenders:
	immersion	$125	save $15
	countertop*	$145	save $20
	* excluding chrome and black with stainless steel jar
	JennAir blenders:
	Attrezzi	$290	save $35
	L'Equip juice extractors*:
	mini	$155	save $10
	full size	$275	save $20
	citrus juicer	$160	save $10
	* quantities limited; while supplies last
	KitchenAid food processors:
	12 cup	$295	save $40
	12 cup - wide feed tube	$325	save $50
	12 cup - wide feed tube - brushed nickel	$345	save $60
	JennAir stand mixers:
	Attrezzi	$475	save $75
	KitchenAid stand mixers:
	Artisan	$375	save $50
	Pro 5 Plus	$520	save $75
	Professional 600	$625	save $100

Lunch on a Sunday in spring surely is one of the nicest dining propositions. The idea evokes all sorts of pleasant imaginings. It might be just warm enough to be the first meal enjoyed outside on a warm deck or patio set with potted tulips and daffodils. Or it may be taken inside next to a window where the new spring sun is streaming through, splashing onto a table prettily set with a crisp white cloth and bright yellow napkins. This is the season that brings colour back into our daily lives, through spring blossoms and, hopefully, lots of golden sunshine. However, for most of us green is the shade that signals spring and for me that includes all the lovely green foods I can shop for, prepare and enjoy at the table during this month and next.

The other day I found hydroponically-grown baby watercress and brought it home to be the bed for a lovely, bright-tasting mixture of salty feta cheese, piquant olives and some chopped tomato. With a handful of torn flat-leaf parsley and fresh mint, good olive oil and a bit of red wine vinegar it made a refreshing first course and a perfect precursor to easy-to-make ravioli stuffed with asparagus drizzled with basil butter -- spring greens at their very best.

All of the following recipes have been developed with the greenness of spring in mind -- even the dessert that features the first rhubarb, which is always green/pink in hue. Enjoy this spring lunch on Sunday, Saturday or any day -- or evening -- you choose. I think you'll find it captures what we love best about the season.

Until next time, cook and eat with love,

Kathleen Sloan-McIntosh

Kathleen Sloan-McIntosh is a Toronto-born food writer whose work has appeared in major Canadian newspapers and magazines. She it the author of seven cookbooks: Rustic Italian Cooking, The Global Grill, The Sticks & Stones Cookbook (with Ted Reader), The Wine Lover Cooks (with Tony Aspler), Great Potatoes: A Cook's Guide to Over 150 Delicious Recipes, A Year in Niagara: The People and Food of Wine Country, and New Celtic Cooking (with Ted McIntosh)

Feta Cheese with Olive & Tomato Vinaigrette on Watercress

This quick-to-prepare salad is a complementary combination of flavours with the salty cheese and olives playing off nicely against the cleanness of fresh mint and parsley. If you can't obtain hydroponically-grown watercress, regular watercress or arugula will be just as nice.

In a medium-sized bowl, combine the olive oil, vinegar and black pepper together, whisking to blend (you won't need salt due to the saltiness of the cheese.) Add the chopped olives, tomato, red onion, parsley and mint and stir to coat with dressing. Arrange watercress on four salad plates and spoon olive mixture on top of each. Crumble the feta cheese in large chunks over each salad and drizzle with a bit more olive oil. Serve immediately.

Makes 4 servings

Asparagus Ravioli with Basil Butter

This is one of my favourite recipes and it never fails to win fans. Before you pass it by, thinking there is no time to make your own pasta dough, note that this easy preparation calls for readily available egg roll or won ton wrappers; they make a great stand-in for fresh pasta. Vary this by using fiddleheads in place of the asparagus or make some of each vegetable in separate ravioli wrappers. You can also make it a bit more substantial by topping each serving with a few pan-seared shrimp or scallops.

1. Cut the asparagus stalks into 2"/5 cm lengths; reserve the tips for garnish. In a large skillet, heat 1 Tbsp/15 mL of the butter over medium-high heat. Add the asparagus stalks, garlic, and green onion. Season with salt and pepper, then add half the basil and 2 Tbsp/30 mL of the water. Cover and cook for 3 - 5 minutes or until asparagus is tender. Transfer to a blender or food processor and purée until fairly smooth. Let cool, cover, and refrigerate for at least an hour or overnight.
2. In a little bowl, blend the flour with the remaining 2 Tbsp/30 mL water to make a smooth paste. Place an egg roll wrapper on a dry work surface. Mound a heaping teaspoonful of asparagus purée near each corner of wrapper (you will have 4 mounds). Brush the flour paste lightly around the mounds of purée. Position a second wrapper on top so that the edges are even; press down around the mounds to force out air and seal well all around the mounds. Using a sharp cookie cutter or paring knife, cut around each mound to make four ravioli. (If using won ton wrappers, place one mound of purée in the centre of each.) Transfer to a baking sheet lined with parchment paper and cover with a tea towel. Repeat with remaining wrappers and filling, covering the finished ravioli with the tea towel as you work. (Ravioli can be prepared up to 1 hour before cooking.)
3. Bring a large pot of water to a boil, add a little salt, and cook the ravioli in batches for about 2 minutes, or until they rise to the top and are tender. Drain on a clean tea towel and transfer to heated plates. Keep warm in a low oven. When cooking the last batch of ravioli, add the asparagus tips and cook for 2 - 3 minutes, or until tender, then drain well. In a small pan, melt the remaining 3 Tbsp/45 mL butter and stir in the remaining basil. Drizzle the butter over each serving and sprinkle with Parmesan. Garnish each with asparagus tips and serve immediately.

Makes 4 - 6 servings

April's Rhubarb Fool

Fools are lovely old-fashioned sweets that are simple to make. They can be based on just about any fruit you can think of. This version is a little less rich than most because of the addition of yogurt. If you use forced greenhouse rhubarb, decrease the amount of sugar slightly. Serve it with crisp butter biscuits or biscotti.

Preheat oven to 350°F/175C. Combine the rhubarb, sugar, and ginger in a shallow baking dish. Bake for about 30 minutes, stirring occasionally. When cooked through and tender, transfer to a large bowl to cool. Whip the cream until thick, then whip in the yogurt and vanilla until well blended. Fold the cream mixture into the cooled rhubarb. Spoon into parfait glasses and serve.

Makes 4 servings