Spring Food Essentials

 This is the time for picnics and easy eating. The New York Time s had a lost of easy recipes to get through the Spring season and into summer. What you do need is a list of staples togt you through the season.

What should you have?
Cans of tuna and salmon these are great with may and chopped celery for quick salads or chunked into salad Nicoises.

Veggie chunks. 

Think peppers, grape tomatoes, broccoli and cauliflower florets. You can use these in kabobs along with salads.They're also great steamed with rice or with pasta in  alight sauce,

Buy a rotisserie chicken every now and then.

The parts will come in handy for all sorts of dishes from moles to salads.  You can also buy containers of the shredded meat at grocery stores like Acme.

Olive oil

This goes without saying. Use it in all sorts of cooking and salad making

Boxes of rice and containers of pasta

Uses these for hot and cold dishes. Leftover rice and pasta can be repurposed with chicken, fish and veggies for a tasty salad.

Fruits of the season

Strawberries and blueberries are in abundance right now. They're great with any kind of whipped cream as a relatively low  calorie dessert.They also work well added to a vinaigrette and salad.

Keep your Spring kitchen stocked with these for easy cooking and easy eating. It's also a healthier spin on what to make, especially with all the in season fresh produce. This is a list to keep.

Lightness All Around

Two aspects f Spring cooking are tightness and freshness.Gone are heavy winter stews and roasts. Gone are the root veggies that make up most of a cold weather diet. Now it's time to celebrate with lighter ingredients and a warmer weather outlook on cooking and baking.

Regular contributor David Tanis gave three seasonably perfect recipes for this kind of meal in today[s New York Times Wednesday Food section, The main course is salmon which he liberally douses with freshly ground pepper and nutty brown butter.He also does this for the side of parsley potatoes. Brown butter is an easy make .Just take a knob of butter and toss it in a hot pan.Let it sizzle for a minute and and a squeeze of lemon juice.The potatoes are just as easy to fix and go well with the fish.  They're first boiled and then simmered in a pot of well salted water They're then taken out left to slightly cool and peeled.  They;re returned to the pott be warmed. Parsley is then sprinkled on them right before serving.Of course the star of any Spring table is asparagus.Mr Tanis chooses to put it into a salad with feta cheese The tough ends are snipped off and the stalked are boiled in well salted water . After make the dressing a lemon vinaigrette with the addition of two teaspoons of Dijon mustard.Arugula,dill and feta are then added to the dressed asparagus spears.

Any Spring meal should have a fruity dessert Mr. Tanis gives a fresh strawberry tart This is a classic French tart that has a buttery pastry shell filled with a light custard. Strawberries top this off. The filling is an almond frangipane, which has a quarter cup of whole almonds that have been ground together with flour and sugar to form a rough powder two large beaten eggs are added a long with half a cup of butter (use a good one  like Kerry Gold for this and the pastry shell).Almond extract is also used to bring out the almond flavor. The pastry shell is another butter rich creation.One half cup of thinly sliced cold butter is added to a cup of flour and two tablespoons of sugar. The dough is made, pressed into a pastry pan and left to chill for two hours. The filling is then poured into it and everything is baked in a preheated 375 degree oven for thirty to forty minutes. The shell should be nicely browned by then.Let cool and then add whole or halved strawberries. Mr.Tanis dusts his tart with confectioner's sugar but it could be left plain too. Warmed apricot or raspberry jam can also be gently brushed over the berries with a pastry brush.

A Spring meal has the lightness and flavors of the season.These thee recipes certainly have that. Try them for a nice welcoming to warmer weather,

Friday Fish Dinners

 Now that we have Lenten Fridays , it;s time to start thinking of fish dinners. Any seafood is versatile and can be made into a variety of dishes. They can range from scampi to tacos, from the sophisticated to the fun.

A fish dinner can be both elegant and simple. Salmon fills the bill on both . Try oven baking it  after brushing garlic butter on it. You could add  pinches of oregano and rosemary too for a more herbal flavor or try a brown sugar -soy sauce glaze for an Asian vibe. It can be served with noodles, pasta or rice along with pan baked veggies.A quicker yet just as elegant meal is a salmon salad, This is flaking the cooked fish and adding it to a variety of greens along with grape tomatoes and sliced bell peppers. Dress with a simple vinaigrette made from a mix of white wine vinegar , olive oil and oregano. Another delicate flavored fish is tilapia, This has a sweet, almost no"fishy" flavor which makes it perfect for sauce like the French Meuniere. The sauce is only tree ingredients of browned butter, lemon  juice and parsley.It's also a good sauce for asparagus too.You could also make a Parmesan crusted tilapia too with the fish coated in a mix of the cheese and paprika , the last for color and bite.

Yes ,Friday demands fish and chips too. This British classic can easily be cooked up in an air fryer.For centuries the dis as been made with cod.It's the best to work with because of the firm flesh. The filets would come apart wen being breaded or fried. A traditional batter involves beer which gives it an extra crispy crunch;If you don;t like beer sub  in seltzer just to give it the batter that bubbly texture. Usually a cup is used a long with one and a quarter cups of flour and baking soda (for more lift) Two eggs bind it all together and you can add a dash of cayenne for some zing.The filets are cooked for about twelve minutes at around 400 degrees Farenheit. Chips or fries are a must too.How do you get them crispy and perfect with malt vinegar or ketchup? Dip them into a slurry of cornstarch and water.it's taking russet potatoes and cutting them lengthwise, first into planks and then into plants. After make  a of slurry of three quarters of a cup of water mixed with three tablespoons of cornstarch. Cook them in an oil sprayed air fryer for eight minutes at 375 degrees Farenheit. FLip them over and cook for another six minutes more  or until golden brown.

Friday's are now reserved for fish. There are many recipes to choose from. ENjoy a delicate or a hearty one.

Met Dining A Standing Ovation

 Opera singers can definitely sing for their supper, especially if they're performing at New York's Metropolitan Opera. This classic venue has one of the city's top quality restaurants. Its not just for patrons. Staff, from tenors to props people can dine there and have a good meal.

Regular contributor Melissa Clark wrote about it in yesterday's New York Times Wednesday Food section.  Dining at opera houses is nothing new. The first ones appeared somewhere in the NIneteenth Century and many dishes  like Peach Melba and Pasta alla Norma were created in their kitchens , named after famous singers like Nellie Melba and composers like  Vincenzo Bellini. It was no different for the Met. When it moved from Broadway in 1966 to Lincoln Center, the architects reserved generous square footage for eating and dining . The e new building would have two sits down eateries . a moderately priced Cafeteria for staff members and their guests along with a half dozen bars scattered throughout the premises. There have been some changes over the years. The Top of the Met once situated on the sixth floor  closed and now is where the company's administrative offices are. Everything is handled by the Patina Group which also runs operations for the Walt Disney Company and the PGA.

How is the food? It is Gilded Age expensive. Opera lovers can pay $196 for Royal Osetra Caviar and for the lesser kind The Classic Osetra  $166. even a bowl of their squash and parsnip soup is a weighty $36. Yet diners want a good meal  and nothing heavy according to Jerry Duque  or JD ,a captain at the restaurant."They don;t want to fall asleep" nothing it would be the city's most expensive naps. Serving around 150 guests at the same time is a feat. All food must be cooked and served in under an hour.It's a highly choreographed endeavor that brooks no mistakes. There is parcooked lobster, seared chicken and salmon shingled with potatoes , all waiting to be served. One overcooked beef tenderloin could throw  a wrench in the operation. There are the chimes that tell diners it's time to get back to their seats before the second half begins. Mostly ninety-five of the dinners go for the quick bites during intermission. They feast on the Met's famed crab cakes while the bars offer sandwiches and chocolates. Staff and performers head to the cafeteria to get a bag of chips or a hot meal like braised chicken and mashed potatoes.

The Met has been known for showcasing the best voices and classic opera. It's also known for good food and elegant dining. It's all part of the opera experience.

It's Cold Season

 Anyone can catch a cold at ny time of the year. Yet it seems that it's this time of year people are sneezing and coughing. It can be prevented - sort of and fed  - must do.

Preventing a cold can be tricky. There are other factors that play into getting one. Stale air in offices. People around you being careless when they sneeze or cough. However eating the right foods thought the season can help lower the chance of becoming sick.One is having a brightly colored diet. All those fruits and veggies actually do help. An easy way to have this , is sheet pan dinners. Serve a lean protein like chicken or salmon. Serve with roasted carrots and turnips along with broccoli and cauliflower. It's not just goof you ,it's good and tasty too. Add garlic and onion, to immune boosters for more flavor. Have dishes with a good portion of onions  like French onion soup and burgers with caramelized ones. Try to make garlic rich sauces for pasta . Eat more oats and barley.Oats stimulate glucan which boosts the immune system.Barley is also good, since it's full of Vitamin C and antioxidants. Barley soup is a wonderful dish to make and perfect for these frosty days ahead.  Fill it up with veggies too for more nutrients.

If you do wind up sneezing and sniffling, then be prepared. Warm liquids should be on a daily rotation. Hot tea with lemon can start the day(or add a splash of freshly squeezed orange juice to really boost the immune system). Warm apple juice is also good because it is so soothing on a raw throat.Any kind of broth is a must. Its not heavy and can go down easily. Eventually build up to a soup, preferably one with a lot of veggies and barley.What about fruit juices and that sickness must have  - ginger ale? Nix them. Fruit juices and ginger ale are loaded with sugar that have negative effects and zero nutrients. If you crave ginger then shave some ginger slices  into tea for the flavor. Snack on fruits with high water content. Watermelon is good if you can find this out of season fruit. However tomatoes and celery are still in abundance. You can easily create a light salad with either one or both. Chicken soup is good. Add noodles and veggies like carrots and celery for more flavor. Avoid spicy and greasy foods that can irritate nasal passages and upset already delicate stomachs.

it's cold season. Be prepared with having a good nutritious diet. If you do have the misfortune of getting sick, then boost your immune system with tasty and good for you ingredients.

Fish For Easter

 Many will be baking ham or lamb this Easter Sunday. However for something different try fish. There is the religious symbolism of it but there's also a fresh flavor to it .It's also easier to prepare and cook than the other two traditional meats. It's a different spin fitting in with the lightness of Spring.

Regular contributor and chef Genevieve Ko gave this recipe in yesterday's New York Times Food section.It is a refreshing turn from the over saltiness of ham and the sometime dryness of lamb. It may be hard for some to switch. Ham for Easter has been the mainstay ofr many German and American families. Pigs were slaughtered din the fall, Their haunches were brine cured and ready around Easter. Lamb also is a hard meal to give up.It has religious significance and baby lambs were sacrificed in the Spring. Yet these are also labor intensive to prepare and cook. Fish isn't. salmon is a good choice,It's low calorie and light, perfect for a warmer weather meal.Ms. KO recommends using wild salmon which works well with the butter honey glaze. Home chefs can also use fatty farmed salmon which will give the meat a richer flavor. as with steak season  with salt an hour before cooking. This will draw the moisture out of the flesh as the fish chills in the fridge , giving a firmer texture.It can be salted four hours before cooking or even a few minutes before.

What would go with this? Ms. Ko has pickled Persian cucumber which sits a top of the fish. after an hour the cucumbers still maintain their crisp freshness. Keep in mind that the longer the cucumber marinate in salt and the honey mustard marinade  the soggier they'll become which actually works to their favor.They become tangier in taste while the mustard seeds plump from the honey-vinegar brine. The brine is first put on the cucumbers. Use rice wine or white wine vinegar   for a lighter flavor. Lemon zest is added to it as well for zing and brightness. What to serve with it? Roasted potatoes work along with asparagus. Ms. KO throws a sheet pan of the stalks  in the oven as the salmon roasts at 425 degrees  Farenheit. A arugula salad works here as well along with other fresh greens to welcome Spring. As for a starch think white or even brown rice. It is the perfect side for the fish and cucumbers.

Try salmon for Easter. It's a refreshing flavor that anyone will enjoy. Start a new tradition  with this fantastic dish.

Light Spring Sauces

Spring means lighter eating and that applies to sauces for all sorts of dishes, Think more veggies and lighter oils used as opposed to heavy creams and flour. These can be used on everything from pasta to meats to even veggies.

Any kind of pasta benefits from a light sauce.  Thin stranded spaghetti like angel hair and spaghettini seem to be good match probably because they're not as bulky as other pastas.Think one with equal parts white wine and butter, Garlic gives it more flavor. This type of sauce also benefits from a light meat such as chicken or shrimp. Adding these will make the dish heartier. You can also a spring veggies such as peas . Even carrots and broccoli can be mixed in for color and more flavor. Another light airy sauce is one that has lemon juice and zest in the recipe. A pinch of red pepper can also be added for some zing and color. Pesto is a great Springy sauce however it's not basil season.Broccoli can be a great substitute. Some recipes call for the addition of basil but it can be omitted.Parsley can be subbed in. There is also a handful of pine nuts and olive oil, just like traditional pesto along with Parmesan cheese.

One sauce that you can make in preparation for summer is salsa cruda. This is a light tomato sauce that also as chopped green peppers. black olives, oil and a bit of butter.This is put in a bowl and left out for an hour. Cook any kind of pasta for this and serve the hot drained pasta with the sauce. It'll warm up the sauce. What about chicken and other meats? Chicken breasts with lemon and cream is always a special dish.This is also a one skillet meal. Cook the chicken first and then make the sauce. Combine chicken broth, lemon juice, red pepper flakes and garlic.This is cooked in a skillet .The chicken is added as is butter for luxuriousness and cream. The lemon juice and cream shouldn't;t curdle  if they're whisked properly together.Lemon and cream also go well with salmon. Again the sauce is made more or less the same way  also using chicken broth as opposed to fish stock. The result is a sort of meuniere sauce that will compliment the salmon's flavor. You could also use this on veggies too as a great side.

Spring is here and its' the season for light flavors. Try any of these sauces on pasta or meat. It's a fresh take to welcome in the season

Hearty And Healthy

 Can a dish be both hearty and healthy? Yes! Many dishes can be both rib sticking and good for you.It's just getting a good mix of veggies and protein to create a dish thar's perfect for these frosty days. It doesn't have to be loaded with fat and grease to keep you satisfied.

Pasta is always a good filling meal. Many would go with a rich Alfredo sauce , rich with cream, butter and Parmesan cheese. Opt for a just as flavorful portobella mushrooms. and spinach. This blends is sauteed ina mix of olive oil and plant based butter. Minced or grated garlic is added for flavor. This is good with any kind of pasta.It's also up to you on how to create it.Mushroom lovers can put three or four chopped Bella's and just half a cup of spinach while spinach lovers can add two cups (it cooks down quickly) and two chopped Bella's or half a cup of sliced baby Bella's.Another idea is a simple chicken cacciatore which has chicken breasts or plant based chicken strips in a simple tomato sauce enhanced with red wine and a bit if anchovy for unami. The flavors are rich and also perfect with the lean cuts of chicken.A lemon sauce, usually made with olive oil and garlic as well also is a tangy and satisfying. Add chicken strips ,or seared salmon to make it heartier.

Stuffed veggies can be both hearty and healthy too.Everyone loves a warming dish of stuffed peppers. Two can make for a hearty healthy week day or Saturday night dinner. You can fill them with lean ground beef or turkey along with rice , chopped onions and tomatoes. Plant based beef crumbles are also a good healthy filling too. If you want some crunch, just add a light sprinkling of bread crumbs on top. Skip the cheese.Stuffed onions, popular in Italy, Greece, Bulgaria and France are another hearty yet healthy stuffed veggie.every home chef in Piedmonte has their own recipe for this. A simple yet healthy stuffy is the onion's middle minced with lean ground beef or turkey. A bit of garlic and oregano round out the flavor along with tomato paste.  Stuffed squashes are always a tasty treat and perfect for a dinner. Try the fun named carnival squash and stuff with rice and chopped pecans or walnuts along with minced bell peppers and onions. Quinoa also works well as a stuffing and it can be used don't only in squash but also in peppers and onions too.

A hearty dish doesn't have to be loaded with rich ingredients and calories. You can make a hearty and healthy meal that'[s rib sticking and tasty. It's just subbing in the bad ingredients with good ones.

Do You Want Elaborate Or Effortless

 Entertaining is not easy . You can create a simple meal but lose the wow factor.You can try for a more elaborate table but its;' more labor intensive  in the kitchen. Imagine if you can have both together. It's perfect for a great dinner party.

The Sunday New York TImes created this inset with recipes that can start and end a meal. It's the perfect keeper for those wanting to have those outdoor dinner parties now that the weather is warm. The effortless one allows home chefs to spend time with guests as opposed to being in the kitchen.it starts with an herby  feta and yogurt dip.these can be served with pita chips or crudites, It can be made in a big bowl or served in individual ramekins for each guest. The main course is olive oil salmon How you flavor it is up to you Try smashed garlic or rosemary.A mash up of chives olives and even anchovies can also give the fish some zing It;s served with a dill and basmati rice mix called sheveed polo. The salad is light and fresh too -  it 's a sesame cucumber and avocado tossed together with a sweet and tangy sesame dressing. The dessert is an easy bake too. Think strawberry spoons bread with smashed strawberries baked over a buttery cake. The drink of choice is a refreshing non alcoholic dirty lemon tonic.

The elaborate menu has great recipes too and relatively easy to make.it's basically classic recipes that are sure to please both chef and guests.It starts with a classic shrimp cocktail that;s spiked with celery seeds,  and any kind of chili powder , from cayenne , sweet paprika and gochugaru. The dipping sauces id the classic red shrimp cocktail one but there is also garlicky dill butter and curried honey mustard. The main course is roasted orange chicken.Tangerine or clementines can be used to give the chicken that zingy citrus flavor. Delicious roasted mushrooms cooked with braided black lentils and parsley croutons. The salad is an Herby tomato salad with  a ramarind maple dressing. Fried shallots give it extra crunch and flavor. The dessert is an elaborate and decadent Baked Alaska. Fresh strawberries and blueberries are paired with vanilla ice cream.It;s covered with a rich Swiss meringue that has a kick of Kirsch, the German cherry liqueur. What the perfect drink with this meal? The classic 50.50 martini that has equal parts gin and vermouth.

Whatever you choose whether it;s effortless or elaborate this menu is perfect. Create a Spring dinner party with these recipes. Enjoy their easiness and deliciousness.

A Slew Of Healthy Recipes

 As much as anyone wants to celebrate this month with corned beef and Easter candy , it's importantt eat healthy. Luckily The  New York Times sectionhad a soecial inset inside their Sunday issue yestrday. This keeper issue is chock full of healthy recipes that are also chock full of flavor.

This Cooking + Well section has dishes for every meal, from breakfast to dinner. This is an issue you can use all year round.It's divided into six sections, whole grains, fruits and vegetables,nuts and seeds and healthy fats. Dani Blum,a health writer for The Times wrote the intro and stated that these recipes are the bedrock of a healthy diet.The recipes are the Meditrrenean diet which is alsways important for heart health.It should be the inspiration ofr a long term shift in food shopping and eating. According ot one study done in Italy, most Italins have relatively little health problems. There are also suggestions, especially when it comes to gtains. Yes, you can keep bread in your diet but nix the refined white loaves. Eat breads that are rich in ribr. Fiber  slows digests and creates a dip in blood sugar.Use this kin of bread for theit chickpea and celery sandwich.This is sort of like tuna or egg salad but with healthy chickpeas and tahini for that mayonaise like creaminess. This is what I'll b making tomorrow for dinner and can;'t wait to try it.

The other reciupes seem just as good.The edamame pesto pasta is another must try dish.It's combining the traditional herbs like basil used in pesto and adding edammae for a tasty yet nutritional variation.Another must make is a cashew celery stir fry, rich with not only celery bit kal and spinach stir fried with fresh ginr and cashews The recipes calls for tofu but you can also sub in plant based beef crumbles or steak bits for a Chinese  take out vibe.Healthy fish like salmon is vital to any  diet. Thre is a recipe for a slow recipe citrus salmon  , flavored with blood orange juice.It's served with an herb salad that compliments the fish's sweetness. for a simpler salmon dish Try the one with just olive oil and a variety of herbs like rosemary, garlic and chives.Of course there is avocado toast , perfect on it's' own but The Times suggests jazzing it up by adding a poached egg. peppers, red onions or herbs. If you're wondering about sweets there is an oliv e oil and fresh orange juice  rich Moroccan or Meskouta orange cake made dense with the addition of Greek yogurt.

Healthy eating leads to healthy living. Start with these recipes to begin. You'll feel better with tasty dishes.

Monday Scavenging

 Mondays are always hard. not only are they the beiniing of a grueling workweek, they sometimes yield up nothing for dinner especially in the summer.The fridge has been raided over the weekend. There's nothing to eat . What to do ? Scavenge through the shelves. You may besurprised at what you might be able to make.

Mondays could mean barbecue leftovers. Keep in mind that leftover grilled steak can be used on lettuce and other veggies left from Sunday's cookout. You can create a tasty steak salad.  drizzle on a homemade viniagrette. Also throw in any cheese you may have whether it's blue or feta. The cheese will give it extra protein and oomph too. The same can be applied otleftover chicken. If you grilled chicken breasts Saturday or Sunday then , chop them up and trythem in a mayo or vinaigrette based salad. Serve the chicken salad on leftover hamburger or hot dogs buns. Toast will do nicely if you don't have the buns. What about those roasted baked potatoes? They  can be turned into crunchy potato skins or twice baked potatoes. for the skins , cut the baked potatoes in half, scoop out mos tof the flesh. Brush with olive oil and bake until crispy. Take out of the oven and  top with bacon crumbles and cheddar. Bake again and servew the hit skins with sour creamand guacamole. For twice baked scoop out th e flesh, mash them with milk or sour cream and butter. Refill the potatoes and bake again. serve with a nice salad.

Another way of scavenging is looking at those containers of lieftovers. The leftover pastina can be turned in a variation of cacio e pepe. It's just reheating it with butter and adding cheese and freshly ground pepper. Any pasta can be cooked and made with sauce even if you don;t have any jarred around. Try making it aglia e olio with just garlic and oil. This is toating sliced garlic cloves in oil and then serving the sauce over any kind of pasta. You could also do a burst tomato one that is a mix fo grape or cherry tomatroes sauteed in a garlic butter sauce. The tomatoes are smashed  with a wooden spoon  when they become tender.. This goes well with chunky pastas such as penne and rigatoni. You just have to get an Italian bread to go with it.Any canned meats can be used a variety of ways. Tuna  can easily be turned into a salad which cam be used for Tuesday's lunch or it can also be part of a tuna melt. salmon and crabmeat can be mashed with  beaten eggs, corn meal ro bread crumbs and then fried into crispy patites.serve as is or put on hamburger buns.

A scavenged Monday meal can turn into a delicious dinner. Be creative with what you have. The end result is soemthing the family will enjoy eating.

Eating For Summer

 Now that it's May it's time to start thinking of summer and bathing suits. It's also the time to start eating right to fit into last year's shorts and bathing suits.A few dietary changes can be a big help.

What to eat for a healthier diet? Protein and greens. fire up the grill for some grilled chicken and turkey breast. These are perfect for a simple dinner complete with any kind of veggie and maybe a scoop of herbed rice.Salmon is another great protein that can make up a light supper or even lunch. Grill with a sprinkle of lemon along with sea salt and freshly ground pepper. You could add soy if you want or Italian seasoning for something different.mA Sunday dinner or grilled veggies is a nice change up from the usual roast and gravy. what's good about the leftover meats and veggies is that they can easily be added to mixed greens the next day for a filling lunch or even for a second dinner.If you're tired of all those barbecue then think chili. This classic can actually help in losing weight.The ingredients can help to reduce sugar and fat cravings!!It's also filled with fiber and protein which keeps you satiated and not in need of snacks or a heavy desssert afterwards.

What about those snacks and drinks? Everyone spent the winter gobbling all sorts of goodies and drink lush cappuccinos and lattes.it's time to snack light. A good change over is popcorn.it's not only low calorie but rich in much needed fiber. YOur best bet is getting a micorwave corn popper like Colonel Popper and buying the kernals. This gives you a an eight calorie bowl of snacking. Pop ir in olive oil for a better flavor and to add more nutrients. If you want it flavored then sprinkle on Kernel Seasons' flavorings. They have every flavor from kettle corn to butter and nacho cheese. Pretzels are another low calorie snack that are filling and can be taken everywhere. A bag of them in your office desk is a greatway to combat those afternoon munchies. Fruit is another good sanck. It provides the sweetness of a cookie or cupcake without all those sugar and fat. If you want something a bit more special then add a drizzle of chocolate syrup on top.

It's time to eat light. Switch over to low calorie ingredients and snacks. You'll feel better by eating lighter and less.

Bright Season, Bright Flavors

 It's time to retire those wintry flavors now that Spring is here. Lock up those cinnamon and nutmegs. Welcome citrussy zings and fresh herbal notes.It's time to bring a refreshing flavor to classic recipes.

Of course citrus always gives any savory or sweet recipe a lightness. Start with salads. These are a great way to introduce more greens into a warmer weather diet. A lemon vinaigrette has a lovely flavor, and it's not as overpowering as one made with vinegar. Keep in mind that other citrus juices make for tasty dressings as well. You can interchange lemon with orange, lime or grapefruit. Fish, especially salmon and chicken will benefit from a citrus marinade. Mix with honey or brown sugar and add in some chopped shallots and garlic  for a flavorful baste. Veggies such as the Spring favorite asparagus also is great with a lemon  sauce. You can even be extra fancy and make a homemade Hollandaise sauce. This is an easy blend of egg yolks, lemon juice  and Dijon mustard.A sprinkle of paprika finishes it off. This is also good for those Easter brunches where you have Eggs Benedict smothered in the sauce. Any citrus juiceis also a welcome addition to Spring baking. A lemon cake with lemon icing is the perfect Easter cake.You can even bake an egg shaped or lamb cake and decorate them with an orange, lime or grapefruit buttercream,

Sprign herbs are another way to bring a fresh taste to cooking. Basil is one and it's a no brainer when it comes to it and Italian food.Use it on a flatbread pizza or in a Caprese sandwich which tomatoes and mozzarella slices layered with lettuce and olive oil on Italian bread.  Another refreshing idea is making it into a pesto sauce and drizzling it on grilled steaks. Pesto is one of rhe easiest sauces to make.It's taking the leaves and pulverizing them with olive oil in a food processor. You could add pine nuts but keep in mind these shorten the sauce's shelf life. Mint is another Spring herb that's worth incorporating into your recipes. A nice Easter side dish are petit pois avec menthe. The peas are  cooked with spring onions and olive oil , then the mint is added. Lamb with mint is a definite springtime roast but you can also use the leaves in a garlic mint sauce for lamb chops. Mint can also be used in desserts too along with both mocktails and cocktails for a Sunday brunch. Another spring herb that's a must use is dill. Think a grilled salmon with dill. This is a wonderfully light warm weather dinner. Also add i to any salad.

It's Spring. Open the season with light flavors that emphasize the brightness of the season. Use them them for a more refreshing taste.

Spring Into Light Eating

It's Spring and that means a time for eating healthier.This season is the gateway to all thing fresh and verdant. it's time to start planning new recipes with homegrown and farmer's markets produce.

I love this idea of eating fresh and light after a winter of heavy foods.I finally made that avocado salad  with the lemon vinaigrette.It's a nice side to the lighter dishes. Start thinking not of heavy roasts with three or four sides but again Cornish  hens or salmon with a salad.  The avocado one is perfect and it even makes for a nice side for a barbecue. You can also just have a simple chopped salad with the addition of shredded cabbage and carrots. A rice salad is a much  welcomed change up and can be used for lunchthe next day too.

Keep in mind that Spring means planting. If you want to continue in the healthy eating vein then start planning your veggie garden according to what you want and need. Tomatoes are a must (although they'll come later in the season) along with different lettuces. Boston and Bibb lettuces are amongst the healthiest.The leaves are high in folates, iron and potassium. Spinach is another must grow.As we all know it's high in iron and the best for recipes. You can easily turn it into a salad or added to a delicious frittata or quiche. It also can  be frozen. Desserts also get lighter as the season warms up. That means planting strawberries and blueberries, These can be added to salads but also can be turned into a healthy granitas made with just honey and water. The fruits can also be blended into smoothies or used to make all natural toppings for sundaes.

It's Spring! It's time to eat healthier and lighter. Change over today for a new and fresher diet.

A Healthy Christmas Feast

 This is the season for tasty treats and bad choices. We tend to eat too many fatty , salty , cured and sweet foods. Yet those party nibbles to Christmas cookies can be made healthy. It's have fun while eating better.

Hosts are all over the charcuterie board. Who doesn't love salami and cheese yet there  are better alternatives.What about a veggie board? This can be fun and colorful.Cut veggies in long pieces which are perfect for dipping. Yes, you have to have celery.It's crunchy and great with any low calorie dip. Also have three kinds of bell peppers, yellow, red and green for a rainbow effect . Broccoli and cauliflower florets are musts too. There can be tomatoes, Cut the bigger ones up into wedges. Add some olives and artichoke hearts too. what about the dips.Hummus can be fun but also think a low calorie Greek yogurt  spiced up with some garlic and onion powders. You can also make a simple vinaigrette with red wine vinegar and a good olive oil. Add some thyme and oregano for more flavor. What to do about latkes for Hanukkah? They can still have that crispy fried crunch and rich flavor. Just air fry them instead of deep frying and use just egg whites instead of the whole egg. You could also use Just Egg as well which is a very good egg sub in.

Christmas dinner is another lush eating experiences. There's usually a glazed ham or a butter rubbed turkey on the table.Instead of a sugary coating on the ham, think a simple one made with  a low sodium veggie broth. Bast e it with this every twenty to thirty minutes. As for that butter rubbed turkey, think a plant based butter like Melt which will still give it a nice browned skin. Another idea is serving  fish like salmon.Try a soy and garlic glazed one for a healthy and different spin on your holiday dinner. For sides, think a healthy hot broccoli salad along with sliced carrots. Desserts can be healthy and good for you too. Since it's orange season think about air frying them for a different kind of dessert.It's slicing the oranges in half and first spraying them with some kind of cooking spray. The butter flavoreed one would work well here. Then brush the tops with honey and cinnamon. Air fry them for eight minutes at 360 degrees Farenheit. If you want cookies a healthy gingerbread fills the bill. Use more spices than sugar for a lovely Christmas flavor along with whole wheat flour and a plant butter like Melt. Sprinkle with brown sugar if you want them to have some crunch.

Healthy holiday eating can be just as flavorful as the fat and sugar laced recipes. They offer a better alternative. Try them for a good for you Christmas and Hanukkah dinners and desserts..

A Summer Dinner Al Fresco

 With everything happening it's just nice to have a quiet dinner home. Nothing can be better than having it outdoors in the backyard.It can be a simple put together of a few ingredients or a bit more elaborate. it's a chance to enjoy fresh air and good food.

Think fresh since it's summer. A simple meal could be burrata and sliced Roma tomatoes with a drizzle of olive oil and balsamic vinegar(you can sub in red wine vinegar if the other is too strong) Add fresh basil leaves and serve with a good red wine. Burrata can be had at any Italian deli or you can make it yourself.It's simply cream cooked with mozzarella curds and then put into a cooked and salted mozzarella skin. It's pricked with a fork when served and all that creamy goodness comes out to mingle with the oil and vinegar.  You could also create a simple charcuterie platter ,perfect for a warm evening. Have everyone's favorites like Genoa salami and ham along with mortadella and prosciutto. If it's just two people have a small  baguette. If it's a family or friends over then have a bigger loaf along with two or three different kinds of crackers. Add Brie or any other favorite cheese like Gruyere for a couple or more for a group. Include grapes, plums and pistachios to round it out.

If you're ambitious cook but make it simple.Pasta can be wonderful eaten out of doors. Think a quick sauce such as burst tomatoes.It s smashing cherry or grape tomatoes in a saute of butter oil and garlic. The tomatoes' juice mix with the oil and blend into this wonderful sweet and fresh taste. Serve it over any kind of pasta. You can even buy pre-cooked pasta and eliminate the need for boiling it. Another easy summery sauce is salsa cruda or raw sauce.Combine sliced cherry tomatoes with red onions and chiffonaded (cut into thin strips) basil. This is made about half an hour before the pasta is boiled and left to sit on the counter. It's the heat from the cooked pasta that cooks it. Serve this with large slices of Italian bread to mop up the sauce. Of course you can fire up the grill. Leave the burgers and dogs for the family barbecue. Think about grilling marinated chicken breasts or steak. Both can benefit from a lemon olive oil marinade. Add some veggies to grill with this for a lovely meal outdoors. You could also use the grill for cooking salon too, for a lighter supper.Create packet meals where you place the meats and vegetables in a foil packet to be cooked on the barbecue grate. Have iced white wine  with this.

Happiness is a meal eaten al fresco. Make it as simple or as elaborate as you want. Enjoy the evening breezes and setting sun with great food and drink.

Spring Light

 One of the best aspects of Spring is that there will be a wealth of green ingredients. It makes for not only fresher eating but also healthier eating too.All those newly sprouted veggies hold the promise of more nutrition along with flavor.

Asparagus is big right now. It's a sure sign of Spring and warmer days ahead.It also makes for a great light eating. One spear is only three calories!!!! One way to have them is grilled after being marinated in olive oil and dusted with sea salt and fresnly ground pepper. A more decadent way is Piedmontese style. It's serving steamed asparagus with  a butter sauce and having the spears topped with grated Parmesan and sliced hard boiled eggs. A healthier spin is using Melt instead of butter and vegan cheese. Nix the eggs.Peas are another Spring veggie thar's light in taste and calories One cup  is only one hundred eighteen calories. A tasty recipe is the Italian risi bisi. This is a delicious marriage of the peas and arborio rice. Chopped onions are also cooked in , first in  olive oil with the rice and then vegetable broth. It's a refreshing change up from the usual tomato risotto. Of course mushrooms are abundant during this season too. You can easily make a risotto with cremini and portobellos. On warmer days, grill them on the barbecue for a flavorful alternative to beef or turkey burgers.

Spinach is also a Spring veggie. This is one of the best green ingredients you could have. It's great for eyes, and skin along with helping in weight loss and reduces hypertension.It is also the most versatile too.  You can easily turn it into a tasty and chic salad. Think of combining it with salmon and hard boiled eggs in a low calorie but protein packed salad. An herb laced vinaigrette is the best dressing for this. Of course there's nothing like a crispy spinach frittata, a take on the classic spinach omelet. Add sliced cherry tomatoes and vegan Parmesan for a tasty and quick lunch.Mix the greens with another Spring classic - mushrooms for a pasta sauce that's different and unique. Saute sliced baby bellas in olive oil and garlic and then add washed and dried baby spinach leaves. Cook until leaves turn dark green and wilt and serve with any kind of pasta. It 's wonderful with angel hair or spaghetti but you could also mix it in with rotelli or penne. Celery and carrots are also Spring veggies that come in the latter part of the season. These are great gracing salads but think of them in light vegetable soups.

It's Spring. It's a time for fresh and lighter eating. Use the bounty of spring for this greener, healthier way of cooking.

Easter Light Eating

 As with other holidays Easter brings about rich meals and even richer desserts. Yet it doesn't have to be this way. You can easily create lighter fare that's just as tasty and packed with flavor.

Many families have either ham and lamb. While these are traditional, they can be a bit too much in flavor. They 're geared more to Christmas or New Year's Think a lighter taste for Spring. Cornish hen fits the bill especially if it's just roasted with lemon and herbs. As with other poultry like turkey and chicken  you can put butter or a plant sub in like Melt under the skin.It not only imparts a lovely flavor but also gives the meat some moisture too. One is perfect for a small aster dinner for two. What would go with this? Think a side of herbed wild  rice and that Spring favorite asparagus. Herbed rice is made with the chewier, wild version along with a chopped yellow onion and such herbs as  dried, rosemary, thyme and basil. If you want something lighter then think of roasted carrots simply rubbed with olive oil, salt and pepper. The asparagus can be made with butter and Parmesan  to emphasize the green's earthy flavor. If chicken isn't your thing, then think salmon. You can go the sheet pan way with a garlic butter sauce  along with roasting it with fingerling potatoes and asparagus.

Easter cakes are always pretty and cute but they are also overloaded with tons of buttercream icing. Family and friends may prefer a simple Bundt cake.  Think one made with Meyer lemons or Cara Cara oranges and a simple glaze. A slice of pound cake would also be a nice ending to the Easter meal. You could bake a chocolate one which is dense but think of a  chocolate chip or a marble one. One of the airiest desserts to make is meringue. These can be made vegan by using aquafaba or chickpea brine. Whipped up it creates the same foamy lightness as an egg white meringue. Coffee meringues are a nice touch or you can try fruity ones, perfect with tea. You will need dried berry powder or freeze dried fruit. These also impart a lovely pink color, perfect to match those Easter eggs. There are two great desserts made with this. One is the Pavlova, named in honor of the great ballerina Anna Pavlova, This is a layer of meringue, whipped cream and fresh fruit such as strawberries , blue berries and raspberries. The other dessert is an Eton Mess, a favorite of the Dukes of Cambridge and Sussex. This is like a combination of a Pavlova and a parfait where the meringue is broken into pieces and layered with whipped. cream and berries.

Think Spring when you're cooking and baking for Easter. The lighter flavors are like the season itself - delicate and fresh. It's a nice way to celebrate the day.

A Lenten Bonus For Your Diet

 If you're observing Lent then you're forgoing meats and some dairy until Easter. Doing such may be a nutritional bonus .The less red and fatty meats eaten, the less problems you have. Eating more fish and veggies can even lead to a pescatarian or vegetarian diet.

Salmon is usually the gateway fish for those fishless Fridays.It's an easy fish to cook and can be prepared in a variety of different ways. It is also a good source of protein and only two hundred calories.It's high in Vitamin B12 and potassium along with iron and vitamin D. One of the easiest ways to cook it is pan seared. Add melted plant butter like Melt along with salt, pepper and a squirt of fresh lemon juice. Some recipes add a touch of honey however that can make it a bit sweet. Dill works best with the flavor but you could also use rosemary and oregano too. Think about making salmon croquettes if you want to get the kids on board. These are a mix of  canned salmon along with flour and panko bread crumbs for body. Bell peppers, garlic and salt give it flavor. Mayonnaise provides moisture as does eggs. You can add Worcestershire sauce and cilantro for zing and color.It's then cooking them in olive or avocado oil as you would hamburgers. You can also make these in an air fryer .You can also go with a favorite - cod too.It can be prepared as the other. It's the basis of fish and chips which is an easy make ,especially if you use an air fryer. They're also good shredded in tacos too.

You can also try your hand at bean dishes too for Lenten Friday suppers.Bean tacos can be a tasty change up. You can do a mix of black and kidney beans for a more flavorful filling. They can be good cold or warmed in the microwave. Top with Greek yogurt , lettuce tomatoes and homemade guacamole for a substantial meal. Beans also work in a burrito too. Anyone can copy Taco Bells' recipe for it. The filling is a mix of red kidney beans, finely chopped onions and tomato sauce. Garlic salt and cumin are added for flavor while shredded Cheddar or American cheese adds creaminess to the texture What gives it that tang? Two teaspoons of  red wine vinegar. It's then mashed and spooned into microwave warmed tortillas. You could added chopped tomato and avocado slices to imitate Taco Bell's Grande version. You can also use this for tacos too. Another idea is using vegan "beef"crumbles for this too. Plant based "meats' are the rage right now. You can easily make a meatloaf  using Beyond Beef , complete with a mushroom gravy. Gardein has a wide variety of plant based meats, including cod filets and crab cakes.

Lenten Friday may actually help you and your family in eating healthier. Try a meatless meal one day a week then ramp it up to two or three. You'll still eat delicious but also better.

Ham Off The Table

 Ham is always the traditional Easter main course yet ir doesn't have to be. There are a variety of different main courses that can work just as well.  They can be poultry or seafood - just something different to change up the holiday.

Capon or turkey can easily work for a holiday dinner. Both go well with that Spring staple asparagus. Capon is slightly different than chicken.It's actually a castrated male that's been fed a diet usually of milk and porridge. The meat are full breasted and tender with a richer taste than either turkey or chicken. Treat it the same as  a turkey, with rubbing the skin with a mix of butter, sea salt and freshly ground pepper.You could also add garlic and lemon too for more flavor. Turkey is also good if you want a traditional meal , complete with stuffing. Keep in mind that this is not Thanksgiving so keep the sides light. Again, think about asparagus and green beans instead of yams and mashed potatoes. The gravy could be an au jus one  with being made with turkey necks and wings , onions carrots and celery,. Garlic flavors it but it can be omitted so you taste more  of the turkey . Cornstarch is added just to thicken it a little. If you want to cook something smaller consider Cornish hens. They are delicious and easy to make, having very tender meat. They can be rubbed with just olive oil and herbs for crisp skin and roasted in a 450 degree Farenheit oven for an hour.

Can you have seafood for your Easter dinner? Yes! If the weather is warm, then think about grilled shrimp over a fluffy pilaf. For something entirely different try a Brazilian moqueca that the New York Times featured in their Wednesday Food section. This is a fish stew rife with shrimp and cod. Tomatoes and bell peppers give it more color and flavor as does coconut milk and chili peppers like the ultra fiery Scotch Bonnet. This Brazilian gem does require dende oil which can be bought at any West African or Caribbean market. For a truly lush dish, think lobster tails. This is a great Spring dish , especially served with a  champagne vinaigrette salad full with grape tomatoes, artichoke hearts , cauliflower and broccoli. You could also serve lobster claws with them too,although they can be messy to eat. Salmon is another great choice for a light Easter dinner. Think of serving it with garlic butter to enhance its's delicate flavor. You can serve it with  crispy roasted potatoes and asparagus , flavored with more garlic butter sauce.

Ham doens;t have to be served every Easter. Mix it up this year with poultry or seafood.  It's a fun way to celebrate the holiday.