1. Preheat the oven to 400°F.
2. Lay the bread rounds on a large baking sheet and lightly mist with olive oil. Toast the bread rounds until lightly browned and crunchy, 10 to 12 minutes. Set aside to cool.
3. To make the topping: Heat the olive oil in a medium skillet over medium-high heat. Add the shallots. Reduce the heat to medium-low and sauté until shallots are very soft, about 15 minutes. Increase the heat to medium-high and stir in the vinegar. Stir for another 2 to 3 minutes until shallots are caramelized. Remove from heat and stir in walnuts. Set aside.
4. When ready to serve, preheat the oven to 375°F. Arrange the toasts on the baking sheet and divide the shallot mixture between the toasts. Sprinkle with the crumbled blue cheese.
5. Bake for 5 to 7 minutes, until cheese is melted and toasts are warmed through. Serve croûtes hot with the field greens salad.

1. Place the lettuces and greens, parsley, and chives in a large salad bowl.
2. In a small cup, whisk together the mustard, sea salt (if using), vinegar, and oil. Drizzle over the greens and lightly toss.
3. Divide between 4 large plates. Place 2 croûtes on each plate and serve.

(Reprinted from The Joslin Diabetes Great Chefs Cook Healthy Cookbook by Frances Towner Giedt and Bonnie Sanders Polin, Ph.D., Simon & Schuster)

Chef Lubard of Alcazar in Paris is a master of many cuisines. Here he shares a shrimp dish with spices that remind us of the Far East. You will love the sweetness of the shrimp with the sharp spices along with the rich sauce that makes you feel as if you are cheating-but you're not. Bon appétit.

Preheat the oven to 200°F.

Defrost the prawns just before you are going to use them. Shell and devein. Remove the seeds from the bell pepper and wash the leeks. Slice all vegetables into thin julienne strips.

To make the sauce: Mix bell pepper strips with the spices and bake for 1 hour. Place the mixture in a food processor or blender and add the light cream. Purée until smooth. Transfer mixture to a saucepan and keep warm until serving time over a low heat.

Heat 1 teaspoon oil in a wok or heavy pan, and add the ginger and vegetable mixture. Cook for 2 to 3 minutes. Season to taste with salt (if using) and pepper. In another pan, heat the remaining oil, and sauté the prawns for 1 minute on each side.

Place the vegetable mixture on a serving plate and top with shrimp. Drizzle with the sauce and sprinkle with the coriander.

*Available in Asian markets.

Makes 4 servings.

1. In a large nonstick saucepan, heat oil over medium heat. Add the onion and fennel, and sauté until vegetables are quite soft but not browned. Stir in the rice.
2. Add the broth, cover, and reduce heat to low. Cook until rice is tender and it has absorbed all of the broth. Add the Parmesan cheese and fluff with a fork. Season with salt (if using) and pepper to taste. Serve hot.

1. Preheat oven to 375°F. Line a 7-inch tart pan with the pastry. Cover with a sheet of aluminum foil and press down into the crevice. Fill the aluminum cover with beans, rice, or pie weights. Bake for 10 to 12 minutes, until lightly golden. Remove from oven and set on a wire rack to cool. Remove foil and beans or rice or pie weights. Discard foil, and beans or rice if used.
2. Meanwhile, cut plums in half and discard the pit. Arrange the plums, cut side down on the partially baked tart shell. Lightly spritz the plums with butter spray and bake for 15 minutes, until plums begin to soften.
3. While tart is baking, whisk the egg and Splenda until egg is thick and yellow colored. Whisk in flour, then evaporated milk and cognac or vanilla. Spoon the custard mixture around the bottom of the plums. Combine the sugar and orange zest. Sprinkle over the plums. Return the tart to the oven and bake for another 20 minutes, or until the custard is puffed and golden.
4. Let cool before serving.

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