- 1 cup Onions - minced
- 2 tsps Ginger root - finely minced fresh or bottled
- 1 1/4 tsps Curry powder
- 1/2 cup Kitchen Basics unsalted chicken stock
- 1 (10 oz) package defrosted overnight in refrigerator
- 3/4 cup 2% milk
- 1/4 tsp Ground black pepper
- 1/4 tsp Stevia extract powder
- Salt - to taste
- 1/3 cup Hellman's
- 3 tbsps Plain low-fat yogurt - Stonyfield Farms
- 3 tbsps fresh chives - or 1 teaspoon dried
- 2 tbsps Pickle relish - or capers
- 1/2 tsp Lemon pepper - or 1/4 teaspoon black pepper
- 4 (3.2 oz) SeaPak Salmon Burgers - frozen
- 48 spears cut into 1-inch pieces
- 2 cups Water
- 2 peeled and sectioned
- 1 cup Blueberries
- 2 1/2 tbsps Balsamic vinegar
- 2 tbsps lightly toasted and coarsely chopped
- Layer onions, ginger, curry, chicken stock, and squash in a medium saucepan. Cover, bring to a low boil, then reduce heat and simmer for 20 minutes until tender and soup has thickened.
- Mix mayonnaise, yogurt, chives, pepper, and dill relish or capers. Cover and chill.
- Add water and a collapsible metal steamer or pasta insert to a 2- to 3-quart saucepan. Cover, bring to boil, and add cut asparagus spears, then tips. Cover and steam until vegetables are tender and easily pierced with a fork, about 5 to 7 minutes, depending upon size.
- Lightly mist a 12-inch non-stick skillet or griddle with olive oil. Cook burgers for 2 to 3 minutes per side. Do not overcook. Arrange burgers and vegetables on 4 serving plates.
- Stir milk into soup. Season with pepper, salt and stevia. Pour into 4 bowls.
- Combine fruit and vinegar in a medium-size bowl. Toss, divide between serving plates and garnish with nuts. Top burgers and/or vegetables with chive relish and serve with soup. Serve fruit salad for dessert.