Light Sauces For Spring

Our cooking definitely change when Spring arrives. There's a decidedly lighter hand when it comes to preparing meals. Gone are the heavy sauces  and in their place, something lighter and airier. The new sauces work well with the onslaught of greens coming out as well as for holiday meals.

One of the best sauces  for Spring is hollandaise. When done right it's light , airy and frothy. Skip those gunky mixes and make your own. It's a simple mix of butter, egg yolks and lemon. It can work well over asparagus which are now in season or over Eggs Benedict in an Easter brunch. You can also create a low calorie version subbing in light mayo for the eggs. Another idea is just melted butter or margarine mixed with Parmesan cheese. This is the perfect topper for asparagus or even spinach.

One of the best meals for warmer weather is chicken with a white wine sauce. This can be served over rice or Bulgar. It's a simple mix of chicken stock and white wine with the addition of shallots.Try a white wine one with quartered vine ripe tomatoes for a lighter sauce over angel hair or spaghettini. Fish  will be served soon, thanks to Holy Week and Passover . Since the flavor is strong, it too needs a delicate sauce for balance,Try a lemony one , made with fresh squeezed Meyer lemons and dill. The base is butter and chicken broth (surprisingly). Use this sauce for pastas too, especially if you add scallops or shrimp to the dish.

This is the start of cooking light. Try these airy sauces to give your meals a fresh, Spring feel. It's a nice welcome to the season.

Holiday Planning

With Passover and Easter coming fast , it's time to sit down and start planning. Both holidays center around big dinners which means a lot of planning an d prepping. These are the days for everything from shopping to baking . These are also the days to start giving serious thought as to what you want to serve.

Even though Passover beings Monday and Easter next Sunday, you should be at your grocery , stocking up. There are so many things to buy, from simple paper napkins to elaborate cuts to cans and basic needs. Nw is a good time to decide what meats you'll be serving along with what sides. Catholics usually have their Easter foods blessed on Holy Saturday so be sure tot have your foods ready for that as well. If you have a giant freezer, buy the main course now and add to it all during the week.Of course with Passover all leavened breads have to be thrown out (or just given to your local ducks or birds) Remember matzhoh can b e used for a variety of things , even flour so have enough of it in the house. As for Easter , remember this is Holy Week as well and most people prefer to forgo meats, especially on Good Friday and Holy Saturday. Sub in fish and eggs for quick dinners or lunches.

Easter also brings in tables laden with sweets. This is the time to buy mixes or cake flour along with confectioner's sugar. decide whether you'll be making the fun egg or bunny cakes or cookies to serve to guests. Easter brunches call for lovely fruit salads so be sure to get your fruits at the end of the week.if you;re making your own Easter candy., now is the time to stock up on dark , white and milk chocolate morsels. Check your molds tot make sure they're OK to use. If not then get new ones. Also make sure you have plenty of colorful saran wrap and ribbons for wrapping them.

This is the start of the holiday season. Now is the time to sit down and decide what you're serving and for how large a crowd. It's the perfect time to get everything you want. That way you'll have a stress free Easter or Passover, without the burden of running out last minute.