Memorable Memorial Day Weekend Recipes

Photo by Alison Eaves

Have a lovely Memorial Day! My suggestions for wonderful dishes for the holiday, using local, seasonal picked-at-peak-ripeness ingredients… What’s at market now and most delicious? Asparagus, strawberries, onions, potatoes, cherry tomatoes… Enjoy!

Starter: Puree of Asparagus Soup with Tarragon

Main Course: Salad of New Potatoes and Asparagus with a Lemony Garlic-Herb Mayonnaise Topped with Poached Salmon


Main Course: Kjerstin’s Curried Chicken Salad with Strawberries, Grapes and Roasted Almonds

Dessert: Strawberry Granita

Share and Enjoy

Soupe aux Fraises et Rhubarbe (Strawberry Rhubarb Soup)

Soupe aux Fraises et Rhubarbe (Photo by Alison Eaves)

Serves 4


1 Tablespoons Canola Oil
3 stalks Rhubarb, pealed and cut into 1.4 inch chunks
2 cups hulled and sliced fresh Strawberries
4 ounces fresh Orange Juice
1/4 cup Sugar
3/4 cup Nonfat or Low Fat Vanilla Yogurt
4 fresh Mint Leaves


Heat the oil in a saucepan over medium-high heat. Use a pan large enough to hold all of the ingredients. Add the rhubarb and saute about a minute. Reduce heat to medium, cover and cook for about 7 minutes, or until the rhubarb is tender. Remove from the heat and let cool. Add the strawberries, orange juice, sugar and 1/2 cup of the yogurt and blend with an immersible hand blender (I like the Cuisinart Smart Stick). Cover and refrigerate for at least one hour or until it is well chilled.


Pour the soup into four small chilled bowls. Place a 1 Tablespoon dollop of yogurt and a fresh mint leaf on each bowl.

Learn about the health benefits of strawberries and all berries…

Soupe aux Fraises et Rhubarbe is adapted from “The French Culinary Institute’s Salute to Healthy Cooking” (Rodale Press, 1998), one of my favorite cookbooks, which I highly recommend!


Share and Enjoy


Photo: CA Strawberry Commission

NOW it’s official: You can eat a chocolate sundae every day and still lose weight…

One of my clients, Jennie, almost always snacks in the afternoon. She view these snacks as ‘rewards” for getting through another day of drudgery. Of course, these same snacks contribute to her weight problem.

My advice to her (and I’m pretty proud of it ): Have a chocolate sundae every day.

I know this sounds strange, but here’s why it helps. The chocolate syrup that you pour over ice cream isn’t  exactly lean, but that’s okay because underneath the chocolate – the sundae part – is fresh fruit instead of ice cream. Fruit is a lot better for you than ice cream, and the chocolate provides a slightly sinful incentive to make the  switch seem worthwhile.

Almost any fruit works with chocolate syrup – strawberries, bananas, peaches, take your pick. Apart from the fact that a fruit sundae is deliciously fresh tasting, filling, satisfying,  and low in saturated fat and calories, it makes a great substitute for other snacks that really load on the calories.

THE SUNDAE SOLUTION has been responsible for hundreds of people eating  – and LOVING – more fruit. If you try it, you will too!

BOTTOM LINE: Lose 9 to 35 pounds

A tablespoon of regular chocolate syrup has about 50 calories. Pour it over fruit, and your total is about 110 to 160 calories. Compare that to the usual snacks – a candy bar or protein bar, for example, has about 250 calories, and an ice cream cone has about 500 – and you can see why substituting the fruit sundae can lead to impressive amounts of weight loss. Make the switch every day, and you can count on losing 9 to 35 pounds in a year.

Get more wonderful tips like this that will make your diet simple!
Click here to buy “Diet Simple,” the book

Share and Enjoy

© Copyright Katherine Tallmadge, MA, RD - Designed by Pexeto