On a brisk day in Jacksonville, Florida, there’s nothing like warming yourself up to a nice, hot cup of soup. What’s better? If that soup did wonders for your health and diet! This is one of our favorites, and after just one taste, we know it will be one of your favorites too!

Asparagus adds a touch of elegance and class to any dining experience. Better yet, asparagus adds a lot of health benefits, such as detoxification, anti-aging functions, protection against cancer, pain reduction, and can even help to prevent birth defects. Here is a delicious, low-fat way to enjoy this wonderful body and health booster.

Bring the salted water to a boil. Drop sprouts into boiling water and cook until tender, about 15 minutes. (test for doneness with a fork).  In a separate medium saucepan, melt the butter on MEDIUM until shimmery, stir in the celery and celery seed and cook until celery is beginning to soften. Stir in the flour and continue stirring to begin making your roux.  Add milk 1 Tablespoon at a time, stirring constantly. Cook until smooth and thickened, about 5 minutes. Stir in the zest, lemon juice, pepper to taste. Toss with Brussels sprouts and serve.

Mash garlic, ginger, curry powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a paste with a mortar and pestle. Rub all over pork.

Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until oil is shimmering. Brown pork on one side, about 5 minutes, turn it over and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F for juicy meat, 10 to 12 minutes. Let pork rest, uncovered, on a cutting board while making chutney.

Add onion to skillet (handle will be very hot) and sautéover medium-high heat until softened, 5 to 7 minutes. Add tomatoes and peach and sauté until just softened, 3 to 4 minutes. Stir in thyme and, if desired, sugar.

Slice pork and serve with compote.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium heat until hot. Pat salmon dry and sprinkle with a rub made of 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon brown sugar (or Splenda brown sugar), 1 teaspoon salt and 1/2 teaspoon pepper, then cook, skin side up, until undersides form a golden crust, 12 to 15 minutes. Turn fish over and cook until just cooked through, about 3 minutes more.

Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium-high heat until it shimmers, then sauté onions until golden brown and crisp-tender, 6 to 8 minutes. Stir in balsamic vinegar, sugar, and 1/2 teaspoon salt and cook until sauce is syrupy, about 2 minutes. Remove from heat and stir in butter.

Place salmon on plate and top with caramelized onions.