With Memorial Day just around the corner, this is the perfect time to get with beach worthy books, sun block and healthy snacks before the festivities begin! In the May 2007 newsletter, I share my recipes and tips to get in shape for summer. Try my creamy asparagus soup and spinach and strawberry salad, and learn about fast and portable snacks.

Orange juice makes everything sweet and sunny. Beets add jewel-like color as well as added nutrition to this classic brunch drink.

I know this recipe sounds like a double wammy, but I slimmed it down significantly - swapping out the butter for low-fat margarine and using low-fat potato chips. I love these sweet and salty treats!

This is one of the most unique family recipes I have. I’ve never seen or tasted it anywhere except for in my Granny’s kitchen. My granny had a small grape arbor, covered with concord grapes and fuzzy yellow bumble bees that were attracted to the honeyed scent. Every September she would pick the grapes to make jams, juice, and pies. When I serve it, people think it’s blueberry pie but are really surprised by the intoxicating grapey first bite!

In France, they call this soup Tout Fait or “Already Made” because it cooks so quickly. To make the preparation even faster, chop and wash the leeks the night before and wrap in plastic wrap for a fast after work meal.

Shallots belong to the family of chives, leeks, garlic and onions. I think they look like tulip bulbs and taste a lot milder than garlic and onions. They lend a gentle onion flavor to vinaigrettes and are a great substitute for raw garlic that can sometimes be hard to digest

This recipe was given to me by a chef working at a guesthouse in Punjab, India. I like to eat this dish when I need a break from rich, heavy foods.

Grapefruit is so refreshing in the summer and this is the perfect dessert! Citrus zest can guard against skin cancer so while you’re cooling yourself with this chilly treat you can also be protecting that gorgeous tanned skin! Great for summer parties, the sorbet can be prepared three days in advance.

I picked up this recipe from my friend Vanessa Vashee while working in Switzerland. Ginger and tomato are a delectable combination, and this sauce is both light and versatile. For a low-carb treat, serve the sauce with steamed fresh veggies. If you choose to make the potato cakes, it’s a great way to use up leftover mashed potatoes.

Sweet oranges and tart cranberries are a pretty pair! I always keep a bag of cranberries in my freezer year-round since they disappear from the produce isle after the winter holidays.