Eating In Color: Easter Recipes

With Easter upon us, many of us will be celebrating the holiday with family, friends and lots of good food. Dietician and author of “Eating in Color,” Frances Largeman-Roth stopped by Access Hollywood Live to share some of her favorite healthy and family-friendly holiday recipes!


(8 servings)

  • 8 large eggs

  • 3 cups beets juice (from a jar of pickled beets or bottled beet juice)
  • 3 tablespoons canola mayonnaise
  • 2 tablespoons Dijon mustard

  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Finely chopped chives for garnish

Place the eggs in a medium saucepan and cover by 1-inch with cold water. Bring water to a boil and then turn off heat. Let the eggs sit in the hot water for 10 minutes. With a slotted spoon, transfer eggs to a bowl of cold water and let cool for 30 minutes. While the eggs are cooling, prepare two large glass jars with tightly fitting lids. Pour 11/2 cups of the beet juice into each of the jars.

When cool, drain the eggs, gently crack the shells and peel the eggs. Place the peeled eggs into the glass jars (4 per jar) and add enough cold water so that the eggs are completely submerged. Place the lids on the jars and refrigerate the eggs for at least 6 hours or overnight. Once the eggs are dyed, remove them from the beet juice (you can either discard it or use it to dye more eggs). Place eggs on a cutting board and carefully slice in half lengthwise with a sharp knife. Gently remove the yolks from the eggs and transfer to a small bowl. Place the egg whites on a platter.

To the bowl with the egg yolks, add the mayonnaise, mustard, lemon juice, salt and pepper, and mash with a large fork until smooth. Using a small spoon, fill the egg whites with the deviled egg mixture (You can also pipe the filling into the egg whites with a pastry bag.) Sprinkle the chopped chives over top. Serve immediately or cover (without garnishing) for up to two hours before serving.


(serves 4)

  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4teaspoon freshly ground black pepper
  • 1 bunch kale, preferably Even’ Star or lacinato (Toscano or “dinosaur”) variety, stems removed and leaves sliced into ribbons
  • 3 small watermelon radishes trimmed and sliced into rounds
  • 1/3 cup (50g) unsalted cashes, toasted (see Note)
  • 1/3 cup (50g) tart dried cherries

In a small bowl, whisk together the lemon zest and juice, oil, salt, and pepper. Set the dressing aside. In a large serving bowl, toss the kale with the radishes. When ready to serve, toss with the dressing and garnish with the cashews and cherries. Serve.


(serves 4)

  • 1 large clove garlic, halved
  • 3 (1-inch/2.5cm thick) slices day-old crusty whole wheat bread
  • 3 tablespoons extra-virgin olive oil
  • 1 pound asparagus, trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons aged balsamic vinegar
  • 1 cup cherry tomatoes, halved
  • 1 cup low-sodium canned garbanzo beans, rinsed and drained
  • 6 large fresh baisl leaves, cut into chiffonade
  • 1/3 cup pitted nicoise or kalamata olives
  • 1/4 cup (1 ounce/28g) shaved ricotta salata

Preheat a grill or a grill pan to medium.
 Rub the cut sides of the garlic over both sides of the bread. Use a brush to distribute 1 tablespoon of the oil onto both sides of the bread. Oil the grill or pan and grill the bread on both sides, about 1 minute per side. Transfer to
a plate.

Sprinkle the asparagus with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill the asparagus for 8 to 10 minutes, until tender. Transfer to a plate. In a large bowl, whisk together the remaining 1⁄4 teaspoon salt and pepper, the remaining 2 tablespoons oil, and the vinegar. Set aside. Cut the grilled bread into 1-inch cubes and the asparagus into 2-inch pieces. Add them to the bowl with the dressing, along with the tomatoes, beans, basil, olives, and ricotta salata. Toss to evenly coat in the vinaigrette and divide among 4 salad bowls.


(makes 12 sliders)

For the Tzatziki:

  • 1 large cucumber, peeled, seeded and finely diced
  • 3/4 cup fat-free plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • 1 large clove garlic, minced
  • 2 tablespoons chopped fresh flat-leaf parsley leaves

For the lamb sliders:

  • cooking spray, for the pan

  • 1 pound (450g) ground lamb
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon dried oregano
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon salt
  • 1 shallot, minced

12 small buns, about 2 inches (5cm) in diameter, split and toasted or 6 pretzel rolls

Combine all the tzatziki ingredients in a medium bowl. Cover and refrigerate until ready to serve.

Make the lamb sliders: Preheat a grill or grill pan to medium-high and coat with cooking spray. Combine
the lamb, cumin, oregano, white pepper, salt, and shallot in a large bowl. With clean hands, form the meat into 2-inch patties and place on a large plate or platter. Press your thumb into the center of each patty to make an indentation. If making burgers, follow the same instructions, but form the meat into 4-inch patties.

Set a clean plate or platter nearby for the cooked
sliders. Place the sliders on the hot grill and cook for
2 minutes per side (the meat should reach an internal temperature of 160 F/71 C). Transfer the cooked sliders to the clean plate and continue cooking the remaining sliders. Burgers will take about 4-5 minutes per side. Place the cooked sliders on the buns and serve each with a heaping tablespoon of the tzatziki.

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