I think spring is the most awesome time of year. The season is full of new beginnings and positive changes, which makes it a great time to add some lighter recipes to your home entertaining repertoire! Believe me, you can still "wow" your guests with treats that are not only delectable, but healthier as well.

For this edition I have put together some of my lighter (but still DELISH!!) recipes. To begin with is my take on the popular Charcuterie Board. In my version I have replaced the meat with fruit, nuts, and cheese. Next up is Avocado Silk - creamy avocados blend deliciously with lemon and fresh dill in this light but sooo rich tasting dip. And you’re gonna love my Cuke Cups with Garbanzo and Feta Salad.

If you are looking for a "Springy" mega-yummy cocktail check out my Hibiscus Citrus Margarita. I know, I know ...cocktails are not what comes to mind when you think of healthy drinks, but as they say, everything in moderation!

I hope you enjoy these recipes. Have fun in your kitchen cooking (and making drinks for the people you love, and remember...

This is kind of like a charcuterie board sans meat. There really is no specific recipe, just use the fruits, nuts and cheeses you prefer. The amount of each to use depends on how many ingredients you incorporate and the size of your board. The idea is to arrange everything in a visually pleasing, maybe somewhat decorative manner, but don't stress over this either! It can be as easy as placing a bowl of nuts in the center of your board and surrounding it with alternating mounds of fruit and cheeses. 

I frequently arrange fruit slices into an "S" shaped pattern down the length of the board I am using, and fill in the curved areas with other fruits, nuts and cheese and crackers. Sometimes I do the same thing in a large curve and fill it in. Be sure to drain juicy fruits like pineapple and citrus on paper towels for a few minutes to keep things tidy, and sprinkle sliced apples with a little lemon juice to prevent discoloration. Small bowls keep nuts and smaller fruits like grapes from rolling away. As far as fruits go, sliced or whole strawberries, and green or purple seedless grapes are some of my favorites to use, but I also add dried fruits such as apricots or dates for contrast.

I like to use milder soft cheeses like Buratta or Brie, along with more strongly flavored firm varieties such as Roquefort and Gruyere.  My favorite nuts are almonds, cashews and walnuts. But use what you like, that pairs well according to your taste.

• 3 ripe Hass avocados peeled,
  and pit removed
• 1/2 cup of reduced fat or fat free sour cream
• 2 teaspoons of fresh lemon juice
• 1 tablespoon of chopped fresh dill
• 1/2 teaspoon of kosher salt

Directions: Place all the ingredients into a food processor bowl fitted with the blade attachment. Process until smooth and silky, scraping down the processor bowl a few times. Transfer to a serving dish, add more salt or lemon juice if needed. Refrigerate until time to serve.

• 2 large cucumbers. I usually use European or English cukes as they do not require peeling.
• One 15 ounce can of Garbanzo beans (aka chick peas), drained and rinsed
• 1/4 cup of minced fresh parsley
• 1/2 cup of crumbled reduced fat or fat-free feta cheese
• 1/2 cup of minced kalamata olives
• 1 tablespoon of fresh lemon juice
• 3 tablespoons of extra virgin
  olive oil
• 1/2 teaspoon of kosher salt.
• a pinch of black pepper.

Directions: Wash the cucumbers, peel if desired and cut across into 1/2-inch-thick wheels. With a teaspoon hollow out the center a bit to form a cup. Place the cups on plates lined with paper towels to drain.

Place the Garbanzos in a medium bowl and mash into a chunky consistently. Stir in the next six ingredients. Season with additional lemon juice, salt and pepper as needed. Depending on the size of your cucumbers, scoop a tablespoon or more into each cucumber cup, mounding the mixture on top. Refrigerate until you are ready to serve. If you feel like it, sprinkle more minced parsley and crumbled feta cheese onto each cuke cup to garnish. But either way they will be delish!

• 2 ounces of tequila blanco...
  I prefer Lalo or Tequila Mi Campo
• 1/2 ounce of orange liqueur such as Gran Gala or Torres Magdala
• 1 ounce of fresh lime juice
• 1 ounce of hibiscus syrup. You can make your own, but there are some nice brands available locally.

Directions: Measure the ingredients into an ice filled shaker, secure the lid and shake it like crazy. Strain into an ice filled "rocks" glass. Garnish if you like with a slice of lime, and or a preserved hibiscus blossom which are available jarred like maraschino cherries. Cheers!