Easter Dinner ideas from Chef Kim - WCIV-TV | ABC News 4 - Charleston News, Sports, Weather

Easter Dinner ideas from Chef Kim

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Chef Kim came on Lowcountry Live to show us how to keep Easter or Spring meals fresh, light, seasonal and different.

Couscous goes well with lamb and the cucumbers go well with ham and the lamb.

Couscous with Mint & Peas
    Yield=4-6 servings

Ingredients:

1 1/2 cup Couscous & Low Sodium Broth according to package directions

2 tablespoons unsalted butter

½ onion, chopped fine

2 garlic cloves, minced

1 cup frozen peas, thawed

1 ounce Mint Leaves - chopped

Salt and pepper to taste

In a pot, sauté onion & garlic in the butter until translucent. Add broth and couscous and cook according to package directions. When done, add the peas and chopped mint. Fluff and mix to incorporate the additions.


Cucumber Salad

1 Cucumber peeled & seeded thinly sliced

1 Tbl White Wine Vinegar

4 oz. Sour Cream Low Fat

2 tsp. Oil (Canola, grape seed or vegetable)

1 tsp. Sugar

1 Tbl Dill chopped

Salt & Pepper to taste

*Lemon, cayenne and red pepper flakes add another punch of flavor to the salad

Slice the cucumbers and set aside. In bowl mix the remaining ingredients. Add cucumbers and toss. Adjust seasoning, chill & serve with your favorite lettuce or spinach.

 

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