• 3 bunches scallions, white and pale green parts thinly sliced, 1/4 cup greens reserved and chopped
• 3 large yellow bell peppers, seeded and chopped
• 2 tsp. vegetable oil
• 3 cups water
• 2 cups buttermilk

Heat oil in a heavy nonstick skillet over medium high heat. Sauté chopped scallions and bell peppers 3-4 minutes, stirring occasionally until softened. Add water and simmer 15 minutes, or until peppers are very tender. Transfer mixture to a blender and purée. Transfer to a bowl and stir in buttermilk, scallion greens and salt and pepper to taste. Cover and Chill. Soup may be made 1 day ahead and chilled.

Per serving: calories 105, fat 3.7g, 30% calories from fat, cholesterol 4mg, protein 5.4g, carbohydrates 13.4g, fiber 1.9g, sugar 9.6g, sodium 138mg, diet points 2.5.

The recommended wine is: Fumé Blanc.

• 2 cups heavy cream
• 2 Tbs. Dijon mustard
• 2 Tbs. parsley, chopped
• 1/2 tsp. grated nutmeg
• 1/2 tsp. lemon juice
• 2 Tbs. unsalted butter
• 1 lb. shrimp, peeled and deveined
• 1 Tbs. plus 1 tsp. cognac or brandy

Combine first 5 ingredients and pepper to taste in a saucepan over medium high heat. Simmer 4-5 minutes, until reduced to about 1 cup. Melt butter in a heavy nonstick skillet over medium high heat. When butter begins to bubble, add shrimp and sauté 3-4 minutes until pink. Do not overcook. Stir cognac into sauce just before serving over shrimp.

Per serving: calories 601, fat 52.2g, 79% calories from fat, cholesterol 351mg, protein 26.1g, carbohydrates 5.2g, fiber 0.3g, sugar 3.7g, sodium 312mg, diet points 16.8.

The recommended wines are: Chardonnay, Merlot, or Sauvignon Blanc.

• 1-1/4 tsp. unsalted butter
• 3/4 medium onion, chopped
• 2 cloves garlic, crushed
• 2 Tbs. all purpose flour
• 1 cup skim milk
• 13 ounces frozen chopped spinach, thawed and squeezed dry
• 1 Tbs. plus 1 tsp. fresh lemon juice
• 3/4 tsp. lemon zest
• 2 Tbs. plus 2 tsp. bottled real bacon pieces
• 1 Tbs. plus 1 tsp. grated Parmesan cheese

Melt butter in a heavy nonstick skillet over medium high heat. Sauté onion and garlic about 6 minutes until tender. Add flour and cook 2 minutes, stirring frequently. Gradually whisk in milk. Increase heat to high and whisk 2-3 minutes, or until mixture boils and begins to thicken. Reduce heat to low and stir in remaining ingredients, except cheese. Season with salt and pepper to taste. Cook until heated through. Serve sprinkled with Parmesan cheese.

Per serving: calories 110, fat 2.9g, 22% calories from fat, cholesterol 9mg, protein 8.3g, carbohydrates 14.8g, fiber 3.9g, sugar 5.2g, sodium 290mg, diet points 2.2.

• 2 ounces fine dark chocolate, coarsely chopped
• 2 tsp. unsalted butter
• 2 cups large strawberries, washed and patted dry
• wax paper

Melt chocolate and butter in the top of a double boiler over hot (not boiling) water. Stir until smooth. Remove double boiler from heat. Dip strawberries into chocolate. Place on a cookie sheet lined with wax paper. Chill at least 15 minutes or until chocolate is set.

Per serving: calories 108, fat 6.5g, 49% calories from fat, cholesterol 5mg, protein 1.1g, carbohydrates 14.3g, fiber 2.6g, sugar 11.4g, sodium 3mg, diet points 2.7.