A Chef's Table

Salute spring with a special soup
By Jim Coleman with Maiken Scott

Jim Coleman Spring is here and that means longer days, warmer weather -- and for us food lovers -- the first fresh local produce!

In many cultures, the first spring greens are used in delicious, light tonic soups. Spinach is one of my favorite flags of spring. It is high in vitamin A and folate, it is a good source of vitamin C and calcium and it tastes wonderful in this soup that is healthy and easy to make!

Spinach, Shiitake and Tofu Soup

5 cups of vegetable stock
8 ounces of fresh baby spinach, cleaned and roughly chopped
8 ounces of tofu, drained and cut into 1/2-inch dice
4 ounces of Shiitake mushrooms, thinly sliced
1 teaspoon of ground ginger
1 teaspoon of sesame oil
Salt and pepper to taste

Pour the stock into a large saucepan and bring to a boil. Add the spinach, tofu, mushrooms and ginger, return to a boil and cook for 2 to 3 minutes. Remove the pan from the heat and stir in the sesame oil. Season with salt and pepper and serve hot.

Chef Jim Coleman celebrates American cuisine

Join Chef Jim Coleman at The Philadelphia Antiques Show for a special three-course, sit-down luncheon "America the Beautiful: A Tasting of Our Bountiful Harvest" on Wednesday, April 10 at noon. Tickets to this special dining experience are $55 and $75 (includes an autographed copy of the cookbook Jim Coleman's Flavors of America.)

Fifty-six of the nation's leading antiques dealers will showcase their finest Americana at the premier American antiques and decorative arts show in the country from April 6 through 10 at the Armory, 33rd and Market Streets in Philadelphia.

General admission tickets to the Show are $12 at the door. WHYY members receive a $2 discount off the admission price. For information, call (215) 387-3500 or visit the Show on the Web at PhilaAntiques.com.

A Chef's Table can be heard Saturdays at noon on WHYY 91FM. Flavors of America can be seen Saturdays at 3:30 p.m. on WHYY TV12.

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