Yep, that’s right! Winter is over and it is time to shed some of those holiday and cold weather pounds. This week’s menu is low fat and healthy, and most importantly, it tastes good! If you try and eat better and the food does not satisfy you, chances are that you will go back to your old ways.

If you are cutting carbohydrates, you can leave the bread crumb topping off of the salmon and don’t serve it with the rice. In the same manner, you can leave the croutons off of the Caesar salad. I think your kids will love the smoothie, which is also a very healthy alternative to the usual sugar-packed dessert.

In This Menu:

• Salmon with Parmesan Crust
• Simple Asparagus
• Knorr Mushroom Rice
• Low-fat Caesar Salad
• Pineapple and Strawberry Smoothie

• 4-6 oz. filets of salmon
• ½ cup Dijon mustard
• ½ cup bread crumbs
• ½ cup finely grated Parmesan cheese
• 2 teaspoons Kosher salt
• 1 teaspoon black pepper
• 1 lemon

Spread a thin layer of the mustard over each piece of salmon. In a small bowl or pan, mix the bread crumbs with the cheese, salt, and pepper. Place the salmon, mustard side down into the bread crumb mixture. Press gently to evenly coat the top of salmon. Place salmon in a lightly greased baking dish, breaded side up. Bake at 400° for 10 to 15 minutes or until salmon reaches desired doneness. Salmon can be eaten medium rare and I like to cook it to the point that the middle is slightly translucent. Serve salmon with rice and asparagus.

• 2 quarts of water
• 1 large bowl of ice water
• 1 bunch fresh asparagus
• 1 tablespoon extra virgin olive oil
• ½ teaspoon Kosher salt
• ¼ teaspoon black pepper

Bring the 2 quarts of water to boil over high heat in a large saucepan. Reduce heat to medium. Remove rubber bands form the asparagus and place in the boiling water. Simmer for 2 minutes. Remove from pan and immediately plunge in ice water. When completely cooled, remove from ice water and drain well. This can be done up to 2 days ahead of time. When ready to serve, heat olive oil in a medium skillet and toss asparagus with salt and pepper until warmed through.

Follow package direction for cooking rice. Keep warm until ready to serve.

To plate:

Place ½ cup of the rice in the center of the plate, then place a piece of salmon on top of the rice. Lay 4 to 6 asparagus spears at an angle on the side of the fish. Cut 4 thin, round slices from the lemon and cut each round ½ way through. Twist the lemon rounds and place on top of fish. Squeeze remaining lemon juice over the top of fish and asparagus.

• 1 cup non-fat yogurt
• 2 cloves fresh garlic, minced
• 1 teaspoon Kosher salt
• 2 tablespoons finely grated Parmesan cheese
• 1 teaspoon coarse, black pepper
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon anchovy paste (optional)
• 1 bag Dole Leafy Romaine Lettuce
• 2 cups croutons (optional)

In a large bowl, mix yogurt with next seven ingredients using a wire whip. Add lettuce to bowl and toss until the lettuce is evenly coated. Top with croutons.

• 1 fresh pineapple, cored, skinned, and cut into 1″ pieces
• 2 pints strawberries, tops removed and cut in half
• 1 cup orange juice
• 3 packages sugar substitute like “Equal” or “Sweet n Lo”
• 2 cups of ice cubes

Place all ingredients in a blender or food processor and blend on high speed until the ice is crushed and the texture is completely smooth.

The weather has finally gotten a bit warmer and I felt that this week’s meal needed to acknowledge the nice weather. I know it’s not summer yet, but here is a colorful, tasty, spring/summer menu for you.

In This Menu:

• BBQ Spareribs
• Grilled Asparagus
• “Loaded” Baked Potato Salad
• Simple Spring Salad
• Strawberries with Sour Cream and Brown Sugar

Serves 6

• 1/4 cup paprika
• 2 tablespoons Kosher cup salt
• 2 tablespoons garlic powder
• 2 tablespoons chili powder
• ¼ cup brown sugar
• 1 tablespoon crushed red pepper
• 2 slabs pork spare ribs (13 to 15 ribs per slab)

In a medium-size bowl, combine the paprika, salt, garlic powder, chili powder, brown sugar, and red pepper to taste. You need to taste this “dry rub” before applying it to the meat. Sprinkle dry rub lightly onto both sides of ribs. If you have a smoker, smoke ribs at 225° for 5 hours. Baste with sauce for the last 30 minutes.

For those of you who don’t have a home smoker and are using a grill, fire up about 30 briquettes. When they are about 80 percent ash, spread the coals and grill the ribs 6 inches above the hot coals for 1½ hours. Turn the meat every 15 to 20 minutes and baste with barbecue sauce. Serve ribs with Grilled Asparagus and Loaded Baked Potato Salad from our deli.

Serves 4

• 1 bunch asparagus
• 3 tablespoons lemon infused olive oil
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper

Cut the bottom 2 inches from asparagus. In a medium bowl, toss asparagus with remaining ingredients until coated evenly. 10 minutes before you are ready to eat, place on grill and cook for 8 to 10 minutes checking frequently.

Available at the Food Pyramid Deli.

Serves 6

• 1 bunch tomatoes on the vine
• 2 avocados
• 1 bag Dole Lettuce Mix
• About ¼ cup Lighthouse Balsamic Vinaigrette

Toss greens with enough dressing to lightly coat them. Divide between 6 plates. Slice tomatoes and avocados and place in front of greens. Sprinkle tomatoes, avocados, and greens with a little salt and pepper.

Serves 6

We have beautiful strawberries for sale this week. This is a simple way to serve the berries, but maybe my favorite!

• 1 container fresh strawberries
• 1 cup sour cream
• 1 cup brown sugar

Place strawberries on a plate and the sour cream and brown sugar in separate, small bowls. Dip strawberries in sour cream, then brown sugar. Enjoy!