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AARP The Magazine

Savoring Springtime With Roasted Leg of Lamb

In her new book, 'The Chew' cohost Carla Hall embraces comfort foods from every culture

Cucumber Yogurt Sauce

Serves 10

  • 1/2 seedless cucumber, peeled and finely diced
  • 1/2 cup plain, whole-milk yogurt
  • 1/2 cup sour cream
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly grated lime zest
  • Kosher salt and black pepper

In a bowl, stir together the cucumber, yogurt, sour cream, garlic, cumin and lime zest. Season to taste with salt and pepper. Let stand for at least 1 hour or refrigerate in an airtight container for up to 1 day. Stir well before serving.

Nutrients per serving: 37 calories, 1g protein, 2g carbohydrates, 0.5g fiber, 3g fat (2g saturated fat), 12mg cholesterol, 60mg sodium

Buttered Tarragon Peas

Serves 10

  • 4 tablespoons unsalted butter, divided
  • 1/2 cup minced shallots
  • 1/2 teaspoon kosher salt
  • 4 cups cooked fresh peas or thawed frozen peas
  • 4 teaspoons finely chopped fresh tarragon leaves, plus whole leaves for garnish
  • 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoon freshly grated lemon zest
  • 1/3 cup water
  1. In a large skillet, melt 2 tablespoons of the butter over medium-low heat. Add the shallots and 1/2 teaspoon salt. Cook, stirring, until the shallots are just translucent, about 1 minute. Add the peas, reduce the heat to low, and cook, stirring, until heated through.
  2. Add the chopped tarragon, the thyme, lemon zest, water and remaining 2 tablespoons of butter to the pan. Cook, stirring, until the peas are glazed, about 3 to 5 minutes. Garnish with the whole tarragon leaves and serve immediately.

Nutrients per serving: 94 calories, 3g protein, 10g carbohydrates, 3g fiber, 5g fat (3g saturated fat), 12mg cholesterol, 99mg sodium

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