AN EASTER DINNER WITH THE FLAVORS OF SPRING

A traditional Easter dinner of baked ham with the trimmings may be tempting but is also full of salt and fat. Instead, I am going to concentrate on the light, fresh flavors of spring. What better way to celebrate the season? Besides, summer will be here before we know it, and I want to fit into my warm weather clothes.

Since we are on a low cholesterol diet, we do not eat egg yolks. But what would Easter be without boiled eggs? The eggs below are stuffed with an egg substitute mixture. My husband loves them.

Yolk-free stuffed eggs

6 hard-boiled eggs
cooking spray
1/2 cup egg substitute
1 1/2 tablespoons fat-free sour cream
1 1/2 teaspoons finely chopped celery
1 1/2 teaspoons finely chopped onion
1 tablespoon mayonnaise
1/2 teaspoon curry powder
Pinch of salt, optional
Fresh ground black pepper

Slice the eggs in half, remove the yolks and discard. (I fed them to my dogs.) Spray a small skillet with cooking spray. Whisk together the egg substitute and sour cream. Cook over medium heat, stirring constantly to make a soft scramble. Combine the egg substitute, celery, onion, mayonnaise, curry powder and salt, if using. Beat the mixture until thoroughly mixed and creamy. Fill the egg whites with the mixture and garnish with black pepper. Chill before serving.

Spring Salad

1 cup sliced mushrooms
1 tablespoon lemon juice
4 handfuls of spring mix
4 radishes, thinly sliced
1/4 cup thinly sliced green onions
1 carrot, shredded, for garnish

Toss the mushrooms with the lemon juice. Then toss together the spring mix, radishes, mushrooms and green onions in a salad bowl. Toss again with a few tablespoons of the Basil Vinaigrette below. Garnish with shredded carrot.

Basil Vinaigrette

Since my herb garden is not yet producing, I am using dried herbs for now. If you have fresh ones on hand, so much the better. As a general rule, substitute 3 times as much when you use fresh herbs

1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
pinch of salt, optional
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons water
1 1/2 teaspoons spicy brown mustard
1/4 cup vegetable oil
Combine all the ingredients in a container with a tight fitting lid. Shake vigorously.

Grilled Salmon with lime "Butter"

Make the lime butter:

1 teaspoon grated lime zest
2 tablespoons heart-healthy-margarine
1/8 teaspoon garlic powder
Mix all the ingredients in a small bowl. Refrigerate until the salmon is ready.
1 1/2 pounds salmon fillets
4 tablespoons lime juice
2 tablespoons olive oil
Salt free lemon pepper

Put the fillets in a shallow dish. Whisk together the lime juice, olive oil and lemon pepper and pour over the fillets. Refrigerate for 30 minutes turning occasionally.

Meanwhile heat the grill. Before grilling the salmon, dip a paper towel in oil and hold with tongs. Use this to grease the grill. Add the salmon and cook 3-5 minutes or until it loosens from the grill. Using 2 spatulas, flip the salmon and cook another 3-5 minutes or until done.

Festive Saffron Rice

Large pinch of saffron
1/4 cup hot water
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1 cup low-sodium, low-fat, chicken stock
3/4 cup dry white wine
1/2 teaspoon turmeric
1 teaspoon white pepper
1 cup brown rice
1/2 cup frozen baby peas
1/4 cup Parmesan cheese

Put the saffron in the 1/4 cup hot (not boiling) water. Let it sit for 20 minutes or so. Meanwhile add the olive oil to a medium sauce pan and saute the onion and bell pepper until the onion is translucent. Add stock and wine to the pan. Stir in the saffron and water, turmeric and white pepper. Add the rice and bring to a low boil, reduce the heat to medium low and cover. Cook 30 minutes and then stir in the peas. Cook another 10 minutes or until the liquid is absorbed and the rice is done. Stir in the Parmesan.

Strawberries and Cream

4 ounces fat-free cream cheese, at room temperature
3/4 cup boiling water
.3 ounce sugar-free strawberry gelatin
1/2 cup cold water
1 cup fresh (or partially thawed frozen) strawberries

Cream the cream cheese with a mixer in a medium bowl. Dissolve the gelatin in the boiling water. Slowly beat the gelatin mixture cream cheese. Scrape down the bowl and keep mixing until the cream cheese is dissolved into the gelatin. Add the cold water and refrigerate until the gelatin is partially set. While the gelatin is chilling, chop the strawberries. Stir them into the partially set gelatin. Put the gelatin into a pretty bowl or individual molds and chill until completely set.